Born from a Family Recipe, Fermented by Nature.
Crafted by Kevyn Allard-Mosher, a mother of two who traded corporate life for the kitchen. Her culinary journey took her to Ballymaloe Cookery School and fermentation workshops around the world, where an obsession with kefirs, kombuchas, and the art of fermentation took hold.
Years of experimenting eventually produced her favorite love child: La Gringa Hot Sauce. Fermented, fiery, and made to put on just about everything.
Hot Sauce Should Taste Like More Than Heat.
Fermented for depth, complexity, and flavor.
Made with real ingredients and no unnecessary additives.
Balanced heat that complements your food instead of overpowering it.
Small-batch flavor that tastes like it came from a kitchen, because it did.
One Sauce.
A Whole Lot of Personality.
La Gringa Original
The one that started it all.
Fermented Fresno and cayenne peppers come together with bright citrus for a sauce that’s tangy, complex, and just the right amount of spicy.
Made with real ingredients and patiently fermented for depth of flavor, La Gringa brings the heat without overpowering what you’re eating.
Put it on eggs. Tacos. Pizza. Leftovers. Pretty much anything that needs a little life.
It Started at Our Family Table.
My mom, Kevyn, started making hot sauce for our family. It was so good that I found myself putting it on just about everything.
At some point, I had a pretty simple thought:
Mom, what if we turned this into a business?
I’d always wanted to build something of my own, and suddenly the product was sitting right in front of me. So we decided to go for it.
Today, La Gringa has a name, a logo, a trademark, and a family behind it. What we don’t have is some grand plan to take over the hot sauce aisle. For now, we’re growing the old-fashioned way: one bottle, one friend, and one recommendation at a time.
If you’d like to try a bottle, get in touch with us. We’ll personally make sure one finds its way to you.
More than anything, I want people to taste what my mom created and give her cooking the attention it deserves.
It’s a family affair.
Matt Mosher
Kevyn’s son & La Gringa co-founder