Today we’d like to introduce you to Christian Lopez.
Hi Christian, so excited to have you with us today. What can you tell us about your story?
Being first generation American in my Colombian family and having a culinary arts education, I was inspired to create a food experience focused on Latin American cuisine. My grandfather immigrated from Colombia in the 60s to NY. A few years later he was able to bring his wife and four kids (one included my mother. They’d have four more kids later). My grandfather opened a restaurant and chorizo (sausage) business in Queens, NY. When I was a baby, most of the family moved to Orlando and my grandfather opened a restaurant there. My grandparents separated and my grandfather moved away. My grandmother and mother, two single women, raised us kids on a small budget. Grandma Lucy did all the cooking. She lives with us now and still helps me in the kitchen. My father also worked in the food business in Colombia and enjoyed cooking until his passing this past summer. The love of food is my blood.
Smoking is one of my favorite methods of cooking. It was only appropriate to name my business HUMO (pronounced oo-moh), which translates to “smoke” in English.
During 2020 and 2021, much like others, COVID-19 shifted something in me and my wife. Making us want to do more of what we love. My wife Jo, encouraged me to start the business and even came up with the name. I went to culinary school but didn’t complete the program (I literally had one course and an internship to finish). I changed majors and became a middle school math teacher. I love teaching and my students. But I truly love food, cooking for others and I would like to spend more time doing that. Creating Humo and working in this business doesn’t feel like a job to me. I have so much fun and enjoy every minute of it. And I couldn’t and wouldn’t have done this without my wife. She’s my partner!
HUMO Latin American Inspired Cuisine aspires to share the rich and wonderful flavors of Latin American countries with everyone, from Colombian ceviche to Caribbean pernil.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
I can’t think of any obstacles. I would like to grow the business more, but that will take time and opportunity. It’s a little hard because my wife and I still have full-time jobs in education. But we will get there eventually.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
I graduated from the University of Central Florida with a B.A. Interdisciplinary Studies and minor in Education and Sociology. I went on to be a middle school Math teacher. I currently work for Georgia Cyber Academy as a full-time Math tutor and Family Liaison.
As for Humo, I specialize in Latin American cuisine. Being from Orlando, FL there is a large community of Latin Americans and I’ve gotten to experience a lot of amazing foods in this community. With Humo, I make traditional Latin American dishes and sometimes fuse them or make more personalized dishes to my own taste.
Humo’s most popular dishes include Colombian empanadas, made with fresh corn that I soak, boil and grind by hand. It’s a labor-intensive process, so it is not always on the menu and sometimes grandma helps me. My smoked pernil is amazing! Whenever I give someone a taste, they usually buy the meal. The cholado, a refreshing drink with shaved ice, fresh fruits and syrups is great for warm weather. It’s a popular street food in El Valle de Cauca, Colombia, where my family is from. Also, my Colombian ceviche is a popular one that got me to work with Chef Joey Ward (Southern Belle/Georgia Boy). He stopped by an event we were at, bought it, came back and asked if I’d participate in his monthly Bless Their Hearts fundraiser. It was an amazing experience and I got to meet some top chefs in Atlanta.
What quality or characteristic do you feel is most important to your success?
Hard work is a quality that I possess. I’m a humble guy, I like people and they seem to like me. I’m also a teacher, so I tend to naturally educate people about my culture and cuisine. Our followers like that. I like when they send me messages about ingredients and tell me they are trying to make one of my dishes at home.
Pricing:
- Empanadas/$5
- Ceviche/$13
- Cholados/$9
Contact Info:
- Website: humocuisine.square.site
- Instagram: https://www.instagram.com/humocuisine/
Image Credits
Bonnie J. Heath Photography took my headshot.
