Small-batch producer & wholesaler
Tex-Mex C Company cooks house salsas, sauces, tortilla chips, and seasoning blends in careful small batches, then delivers them to the grocers, restaurants, and institutions of the Wasatch Front. Real ingredients, honest flavor, and a supplier that answers the phone.
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Everything we ship is cooked, cut, blended, and packed by our own crew in Bountiful. We run small batches on purpose: they taste better, they stay fresh, and if something is not right we know exactly which kettle it came from.
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Every salsa and sauce is cooked in-house from whole ingredients — tomatoes, chiles, onion, cilantro, lime, and salt, with nothing artificial to hide behind. We make mild, medium, and hot profiles that hold their character on the shelf and the plate, and partners use them as table salsas, cooking bases, and finishing sauces.
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Our chips are cut from fresh tortillas, fried in small rounds, and salted while still warm. The result is a sturdy chip with honest corn flavor — one that stands up to thick salsa and warm queso without shattering, and has become a favorite at grocery deli counters and restaurant baskets across the Front.
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We grind and mix our own seasoning blends for tacos, fajitas, enchiladas, and grilled meats. No fillers and no shortcuts — just the spices a working kitchen needs, in the proportions we would use for our own family. Blends are available in bulk sizes for restaurants, cafeterias, and institutions.
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If you are building a product line of your own, our team can help. We work with stores and brands on private-label salsas, sauces, and seasoning blends — from recipe development to packing under your label. Tell us what you have in mind, and we will tell you honestly whether we can make it well.
We deliver from our Bountiful kitchen up and down the Wasatch Front, serving independent grocers, restaurants, cafeterias, and other institutions through the Salt Lake City metro and beyond. Our partners range from single-store markets to multi-location kitchens, and most of them started with one phone call and a sample box.
Because we produce in small batches, the case you receive in January tastes like the one you received in June. We build delivery schedules around your ordering rhythm, hold ourselves to the food-safety standards we would demand of anyone else, and make things right quickly when they are not. That is the supplier we wanted when we ran kitchens of our own, so that is the supplier we became.
Our story
Tex-Mex C Company started the way a lot of good things in Utah start — around a family table, arguing good-naturedly over whose salsa deserved a spot at dinner. Barry Gibbons, our Managing Member, turned that competition into a recipe notebook, a commercial kitchen, and a wholesale operation here in Bountiful.
We still develop every product the way we developed our first one: cook a small batch, taste it together, adjust it, and keep cooking until it earns the label. Bountiful has been home since day one, and plenty of the people who eat our food live a few streets over.
If you run a store, restaurant, or institution along the Wasatch Front and want a food maker you can talk to, reach out. Tell us what you need, and we will tell you honestly if we are the right fit.
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