It Started With Taste, Not Technique

Vaquero was born out of a simple idea:
everyday food should taste intentional — without overthinking it.

I’m Mikey, founder of Burns Canyon Spice Co. I’m not a chef, and I never set out to build a “food brand.” I just care deeply about flavor — the kind that hits immediately and doesn’t need explaining.

The Beginning

In early 2019, while celebrating a friend’s birthday in Mexico, I was introduced to an everyday table sauce that changed how I thought about food. It wasn’t flashy or precious. It just worked — on everything.

When I got home, I couldn’t stop thinking about it.

What started as casual experimentation turned into a long, quiet process of refinement. Over two years and 26 small-batch iterations, Vaquero took shape — not by chasing complexity, but by removing what didn’t matter.

The Point of Vaquero

Vaquero isn’t about being impressive.
It’s about being confident.

It’s for people who enjoy cooking, trust their instincts, and want food to land with boldness — without turning dinner into a performance.

No rules.
No recipes.
No overexplaining.

Just flavor that finishes the job.

How It’s Made

Every batch of Vaquero is still made by hand — cooked, jarred, labeled, and shipped directly by me. Not because it’s romantic, but because control matters when flavor is the point.

The blend is built around smoked chile morita, roasted garlic, avocado oil, and a custom umami salt. Every ingredient earns its place. Nothing extra. Nothing missing.

What We Believe

This isn’t just a hot sauce.
It’s an ingredient.

One you reach for when food feels unfinished.
When it needs backbone.
When you want it to hit harder.

Bold flavor. No overthinking.