We’re excited to introduce you to the always interesting and insightful Monica Schultz. We hope you’ll enjoy our conversation with Monica below.

Hi Monica , thanks for joining us today. What was it like going from idea to execution? Can you share some of the backstory and some of the major steps or milestones?

My story is unique because I never set out to start a business. There was no business plan, no real capital—barely anything at all. One afternoon, while scrolling Facebook, I stumbled across a post: a building in Downtown Farmington was available for lease.
On a whim, I set up a quick meeting with the owner. After a walkthrough, we thought it looked like the perfect turnkey restaurant. I toured the space on January 27th, signed the lease on January 28th, and then reality hit. For the next 30 days, I scrubbed, cleaned, and remodeled the kitchen. Starry eyes see differently than reality—because reality was we needed added infrastructure, a new hood, and more equipment than I ever imagined.
What began as a simple carryout idea quickly transformed into a full sit-down restaurant with initial seating for 60 guests. On opening day, we modestly prepared, anticipating a slow start. Boy, were we wrong! Between my proud husband, Shannon Schultz, spreading the word and a local newspaper writing a piece about us, we thought maybe we’d be a tiny blurb in the lifestyle section. Instead, we landed on the front page: “Local Chile Champion to Open New Restaurant in Downtown Farmington.”
The turnout was overwhelming—and we were severely unprepared. As I mentioned, we opened in just 30 days, with no business plan and, truthfully, no real plans at all. By day two, we had to double the amount of food we made. By day three, we doubled again. And ever since, we’ve kept growing, improving, and adapting.

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

I was raised in Cuba, New Mexico, where I spent my young adult years working in my aunt and uncle’s restaurant. Those early experiences gave me a foundation in hospitality, but I didn’t yet realize how much they would shape my future.
When I moved to Farmington, NM, I spent nearly a decade working for a trucking company. That career gave me the business and organizational skills I would later need to run my own operation. In fact, when I opened The Chile Pod, I continued to work for the trucking company for seven months. My schedule was relentless: 6 a.m. to 9 a.m. at the trucking company, 9 a.m. to 9 p.m. at the restaurant, and back to the trucking company from 9 p.m. to midnight. Every dime I earned went straight into my dream. Every cent the restaurant made, I reinvested. And through it all, my husband, Shannon, provided for our household so I could keep pushing forward.
The restaurant knowledge I had from working in my family’s business carried me for only a few weeks. The Chile Pod was a different dynamic altogether. I went from small-town restaurant life to operating in Farmington—the hub of the Four Corners. We were busier, the pace was faster, and adjustments were constant. Thankfully, I was not alone. My entire family worked alongside me, helping us find our rhythm.
Shannon was my biggest fan from day one. He promoted me to anyone who would listen, and to this day he still does. With his support, and the dedication of my family, we found success quickly. By focusing on three things—flavor, service, and cleanliness—we earned a loyal fan base. What began as a small restaurant serving red and green chile recipes refined over generations has now evolved into one of the Four Corners’ most respected upper-casual dining experiences.
But it wasn’t without struggle
When COVID hit, like so many businesses, we were forced to pivot constantly. I use the word thigmomorphogenesis—a tree’s ability to grow stronger roots due to the pressure it is under, such as swaying in the wind—as a metaphor for what we endured. We swayed with every obstacle, and in doing so, our roots grew stronger.
Main Street was closed — we adapted with social media marketing.
Indoor dining was shut down — we created family dinner carryout packages, which became a turning point for survival.
Capacity was limited — we added outdoor dining, a small store, and every creative solution we could find.
We bent, we swayed, but we never broke. And because of that, we survived.
The pressures of COVID also forced us to confront our limits. We outgrew our original location and expanded into the building next door. While expansion solved many challenges, it also created new ones. As people often say, “That’s a good problem to have.” But for us, it’s more than that. We carry a deep desire to continually offer excellence, so every challenge becomes an opportunity to refine and improve.
Along the way, I was deeply honored to be recognized as the very first recipient of the Business Woman of the Year Award at the Farmington Chamber of Commerce, Professional Women’s Summit. This recognition was not only a milestone for me personally, but a testament to the resilience, vision, and teamwork that has defined The Chile Pod’s journey. Today, The Chile Pod stands stronger than ever—rooted in resilience, fueled by family, and driven by a passion for excellence.

Can you share one of your favorite marketing or sales stories?

Mac & Cheese Festival Journey
I was invited several times to participate in a local Mac & Cheese Festival. At first, I declined. My reasoning was simple: what does chile have to do with mac and cheese?
But the organizers were eager for participants since it was a new event, and eventually I agreed. Our first entry was a jalapeño popper mac and cheese. While we placed second that year, we realized we had a great idea—we just needed to refine it and learn how to better work in the outdoor elements.
The following year, we returned with a red chile mac and cheese topped with a “slap your mamma” chicharron crumble. We won first place!
The year after that, we competed again with a new twist on our original: a jalapeño popper mac and cheese with a bacon crumble topping—another first place win.
Finally, we entered with a green chile mac and cheese topped with a breaded and fried green chile. Once again, we took first place.
Through this experience, we learned the power of stepping outside the box. By combining creativity with tradition, we discovered new ways to celebrate flavor and create unforgettable meals and memories.
What began as a menu rooted in the recipes of my childhood has grown into an elevated, versatile restaurant that explores many genres of cooking. Had I not allowed myself to be fluid, I would not have evolved into the type of restaurant we are today.

Can you open up about how you funded your business?

My husband and I were not planning on starting a business. In fact, we had just begun climbing out of debt when an opportunity presented itself in the form of a restaurant building available in downtown Farmington.
When we sat down to discuss whether we could come up with the capital to start our restaurant, the truth was—we had very little. We had a small savings account, my husband had funds in a 401(k) we could borrow from, and we had a handful of credit cards with moderate limits. Our credit was only average.
What enabled us to succeed was sacrifice and strategy. I kept my job for several months while actively working at the restaurant. I did not take a paycheck for nearly a year. Instead, I invested my salary from my job, along with every dollar of profit the restaurant made, back into the business.
I was able to do this because my husband shouldered all of our household expenses. His support allowed me to pour everything into building The Chile Pod.

Contact Info:

• Website: https://cravethechilepod.com
• Instagram: https://www.instagram.com/thechilepod/?hl=en
• Facebook: https://www.facebook.com/ChilePod
• Yelp: https://www.yelp.com/biz/the-chile-pod-farmington?osq=the+chile+pod

Image Credits

Monica Schultz