“I know my product, and I love my product,” said Pilar Gonzalez, founder of Habibi Gourmet which makes DipIt gourmet yogurt dips.  But over 600 other contestants had submitted their made-in-Texas food products to H-E-B’s Primo Picks Quest for Texas Best, aiming for $70,000 in cash prizes and the chance for placement on H-E-B shelves. Gonzalez was one of 25 selected for the final round and traveled to Houston for a “Shark Tank”-like presentation of her business plan to the judges, along with an on-site preparation of dishes using her healthy dips.

“I felt like I was on ‘Iron Chef.’ They gave us a sous chef to help us out. It was a very nice ambiance. Everyone was so happy to be there. The presentations were amazing,” said Gonzalez, clad in her signature slim, black pants and black shirt with the DipIt logo.  “I wanted to show them it’s not only for dipping. They can put it on top of corn and use it a sauce to make chipotle shrimp and jalapeno pasta.”

Every 20 minutes on the second day, a contestant took his/her product in front of the panel of judges.

Gonzalez was awarded second runner-up and a $15,000 prize.  “They give entrepreneurs like me the opportunity to dream big. I never thought I could be selling this homemade product at H-E-B. They treat you like winners and you go on with that attitude. It all started with Ruby Red Ventures. They supported me all the way.”

Ruby Red Ventures, Mission EDC’s $100,000 Small Business Fund that encourages entrepreneurs by providing capital, helped Gonzalez break out with DipIt.  After she sold her Mission restaurant, customers still asked for her dips, which had originated with an aunt in Ciudad Victoria, and Gonzalez responded with DipIt.   “I tailored her recipe to my taste and the needs of the American market.  I developed a very metric, more consistent dip.”  A small commercial kitchen next to Gonzalez’ house allowed her and an employee to produce 3,000 containers of DipIt  monthly.  “It’s very artisanal. Everything is done manually.”  Gonzalez initially sold DipIt in Mission area stores and to friends.

In February 2014, Gonzalez won $25,000, the top prize, in Ruby Red’s first round.  “Ruby Red put together all the resources that have helped me grow the business,” she said. “It is team work.  So many people try to help you. They will hold your hand to help you make it.” The resources include Adriana Rincon at the Small Business Development Center, guidance on finding an accountant and a larger commercial kitchen and a label maker.  Rapid Response Manufacturing at UTPA designed a more cost-effective way to produce the dip.  “Don’t be afraid to ask. I ask all the time — my customers, the store owners, Adriana Rincon at SBDC, the experts. I couldn’t do this by myself.” The Mission Chamber also connected her to the H-E-B contest.

Doing presentations in front of judges, both at Ruby Red and at the Texas Best contest, prepared Gonzalez to pitch her product to stores. “They ask the same questions.”

To read more of this story by Eileen Mattei, read the October 2014 edition of VBR under the “Current & Past Issues” tab on this website, or pick up a copy on news stands.