To be leaders in satisfying the needs of our customers, by consuming our products with the traditional flavors of the Hispanic community, keeping alive the gastronomy of our countries of origin, from generation to generation, in the United States.
To be a company, recognized in the United States, for its leadership and innovation in ethnic-Hispanic food products, seeking to be present at the tables of American families, regardless of their place of origin.
– Respect cultural diversity
– Commitment to quality
– Gratitude for new opportunities
This extraordinary story begins when two sisters, (Ester Pacheco and Noris Cruz) arrive in New York, after emigrating from El Salvador. In 1990, after a job crisis, one of the sisters developed the idea of creating artisan cheeses, as they used to do in her native country, as a means to become the owner of their own business. Their idea focused on bringing the traditional Central American flavors to the United States, therefore, making the Hispanic community feel closer to home.
They began their production with 7 gallons of milk. (Today, more than 100,000 gallons of milk are producing a week.) While one of them oversaw the production of homemade banana curd and patties, the other sister was in charge of selling their products door to door.
Soon, people liked their products so much that the business began to grow. Shortly, two more people joined the business (Gumercindo Cruz and Vicente Sirias). Expansion was inevitable, and new distribution opportunities were opened in the few Hispanic markets (bodegas) that were in the area at that time. The products were carried in a van with coolers full of ice. (Today the van stands as a symbol of their hard work and dedication in the parking lot of the production plant.)
By 1993, they had moved into a small production facility and purchased a pasteurizer. However, most of the process was still done manually .
Also, since there was a small Hispanic population, the company’s beginnings were quite difficult. As a result, they took the risk of looking for markets in other states. They traveled long distances by truck, with an ice chest in hand, with samples of their products. Slowly, they started acquiring more distribution trucks, and today the products of La Ricura are available all over the United States.
In 2001, La Ricura had grown so much, that they now had 40 employees in their company. They decided to take out a loan from the bank to purchase a production plant. They believed that their business would continue expanding and become a total success . Today, this production facility still stands and is operating in Hicksville, along with another in Farmingdale and a warehouse in Brentwood, with a total of more than 400 employees. Presently, the company has fully advanced machinery and first-class facilities, the production process is excellent, and the quality control is of a superior level.
The four founders and owners of the factory agree to affirm that the growth that the company has had is due to the blessing that God has given them and their faithfulness to Him.
“Tithes and offerings are the tools that have given the economic strength of the company” and that, as stated by Ester Pacheco: “God has tested us to know how much He can give us.We not only give the Lord the tithe he asks for and which is His, but we give him more. One day I told him, Lord try me”, give me the blessings that you want, and you will see that it does not hurt to give the tithe “, and the Lord overflowed like a great river his blessings because this company does not stop growing and growing and this is a great satisfaction.” This was Ester Pacheco’s request to God after having fulfilled her dream of arriving in the United States from her native El Salvador.