We were lucky to catch up with Richard Taylor recently and have shared our conversation below.

Alright, RICHARD thanks for taking the time to share your stories and insights with us today. Naming anything – including a business – is so hard. Right? What’s the story behind how you came up with the name of your brand?

The name Tico Rico came from my nationality and name. I was born and raised in Puerto Limon, Costa Rica. Costaricans are called Tico’s, hence the name Tico. Rico means Rich which is my name and it also means tasty or delicious which is what my products are.

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

The love of cooking was born at about age 6. I grew up with a lady who a called grandma. She was an amazing cook. In my very meager up bringing, my grandma managed to make amazing meals with very little resources. I lived in a two bedroom house with 10 females and hanging out in the kitchen with grandma, assured me first dibs on tasting her amazing creations. So I learned as much as I could. Fast forward to adulthood, after working in a manufacturing industry for several years, the company I worked for, informed us that they would be closing their doors for good several months later and they would love to keep all me ever of management till the end. As an incentive to keep us till the end, they offered one year of furthering our education. I told them I wished to get in to culinary arts. They agreed and I went to school upon the closure of the company which they paid for 2 years where I got my associates degree in culinary arts.

I am very proud to say I keep my products as clean and free of chemicals as humanly possible. My line of hot sauces are known for having nothing but oil and vinegar as preservatives. I also refuse to use any chemicals to keep the oil and vinegar from separating. Like a salad dressing it separates and all you need to do is shake it and it regains its solid form.

Okay – so how did you figure out the manufacturing part? Did you have prior experience?

While working as a chef at a golf club in Illinois, I had a lot of Indian doctors who would come in to the club house after their round of golf, looking for a drink and some good finger food to snack on. They would always ask for something spicy to accompany their food and all I could offer was the usual Tabasco, Tapatio or chalula. They always said that that was not hot. One day I brought some habanero peppers in to work and I started to experiment with creating a special spicy sauce for them. I added veggies, salt, garlic etc, until I got the taste I was looking for. That after when they came i yo the club house, I brought their food and a bowl filled with my habanero creation to their table. As I walked away from the table, they all yelled out wow, chef where did you buy this sauce, I said I did not buy it, I made it. They doubted me and asked again come on where did you buy it? I said I made especially for them. They smoked and said “you should bottle that shit”. And that’s how the first sauce I sold was born.
I manufacture all my products from start to finish. I thought myself everything I do to manufacture my products. I’ve taken some knowledge from my culinary experience and applied them to the business/manufacturing. There is a lot of measuring involved with getting the product to be consistently delicious.

Contact Info:

• Website: https://elticorico.com
• Instagram: Tico Rico hot sauce
• Facebook: Tico Rico hot sauce

Image Credits

Carla Rhea photography