Small batch sauces, born on the line between a New York pizza counter and an Old Havana kitchen.
Growing up in the New York area, you learn the difference between a great red sauce and the rest of the world's red sauce before you can spell mozzarella. Pizza counters, baked ziti on Sundays, parm sandwiches wrapped in foil — the whole canon. That's where this company starts.
Then Miami. And with Miami comes a different sauce literacy entirely. Cuban kitchens taught me a culture built on smoke, char, citrus, and patience — the kind of cooking that braids garlic and oil into something that doesn't have a North American equivalent.
Hudson to Havana is what happens when you stop choosing between the two. A short shelf of small-batch sauces that runs from a perfect Sunday red, through a vodka pink, to a chimichurri loud enough to rearrange a steak. Made in Tampa Bay. Built for both kitchens.
Bright, garlicky, San Marzano-led — the red sauce you grew up wishing came in a jar. Made for slices, ziti, and the Sunday gravy you don't have time to simmer.
Tomato, cream, garlic, a quiet measure of vodka to lift the aromatics — the trattoria pink we grew up ordering off chalkboard menus. Silky, never sweet.
Vinegar-forward, spice-rack ketchup with the body of a chutney and the table manners of the diner. A condiment that respects your fries instead of drowning them.
Fresh herbs and spices, hand-chopped and folded into good oil and vinegar — never blended, never smooth. Built to rearrange a steak, brighten a roast chicken, and out-volume your dinner conversation.
You'll find the four sauces on neighborhood shelves around the bay. We restock weekly — call ahead if you're hunting a specific bottle.
Ship a single bottle, a two-pack, or the full short shelf. Cold-pack on chimichurri orders during summer. Flat rate on cartons of six or more.
Order the four-pack →