A Spark for Your Taste Buds

Growing up in Miami, Nathalie and Alan Alberto ate the Argentinian food of their parents’ homeland, with their father grilling steaks for family and neighborhood gatherings and their mother placing a generous bowl of chimichurri condiment on the table. “We grew up with her making it and giving it away,” Alan recalls, “and I remember people telling her she should sell this.” So, after a successful dance career (six seasons at Festival Ballet) and after obtaining a degree in business management from Johnson & Wales University, Alan made the decision to incorporate with Nathalie as Mesa Fresca and offer their mom’s chimichurri to the world. It’s predominantly parsley and garlic, with lemon juice, vinegar and oil, which preserves the herbs. “It’s authentic; nothing fake,” stresses Alan. At customers’ request, there is now a “spicy chimichurri” and also a “salsa criolla,” a red bell pepper relish. Each of the three Mesa Fresca products adds a bright, fresh taste to any meat or vegetable dish and gives an international flair to any meal.

Made at Hope & Main, Warren. Available at specialty markets across Rhode Island; at the Schoolyard and Coastal Growers farmers markets. Visit MesaFresca.org.