Meet Xavier Calderon | Co-Founder of Sabor y Salsa & Entrepreneur

We had the good fortune of connecting with Xavier Calderon and we’ve shared our conversation below.

Hi Xavier, what was your thought process behind starting your own business?
The idea for Sabor y Salsa really grew out of my family and the food my sisters and I were raised on. My dad has always been incredible in the kitchen — he’s the one behind the prep, the cooking, and especially the grilling. My mom makes all the bases that bring our food to life — the rice, beans, all the chiles and salsas, all made from scratch. Together, they create flavors that feel like home, and I knew it was something worth sharing with others.
For me, starting our own business was about more than just opening a food stall — it was about turning our family’s passion into something we could build together. I’ve always wanted to live outside the typical 9–5 structure and create something meaningful that reflects who we are. My role naturally became handling both the behind-the-scenes operations and the front-of-house — everything from managing logistics, payroll, and marketing to connecting directly with our customers every day. I’m the bridge between the kitchen and the people we serve, keeping everything running smoothly while my parents focus on what they do best: making amazing food.
It hasn’t been an easy road — there’ve been a lot of late nights, challenges, and learning along the way — but watching people taste the food I grew up on and seeing their reactions makes every bit of it worth it. Sabor y Salsa really is a piece of our family that we get to share with the world.

Can you give our readers an introduction to your business? Maybe you can share a bit about what you do and what sets you apart from others?
It hasn’t been easy, and honestly, the way we even got the opportunity to own a food stall is kind of a wild story.
The founder of Relish Food Hall, Jeff Youngstrom, was volunteering through his church one weekend in our neighborhood. They do this thing once or twice a year where they bring dumpsters, help people clean up, paint decks, do yard work — just really give back. Jeff happened to help my girlfriend and me that day, and he noticed the old food truck sitting in my dad’s driveway (we’re neighbors). My dad’s had that truck for a few years, but it’s had mechanical issues, so it hasn’t gone anywhere. Jeff asked about it, and I told him my dad’s always dreamed of opening his own food truck but hasn’t had much luck.
That’s when Jeff started telling me about this project he was working on — turning an old Sam’s Club into a food hall and pickleball facility — and asked if we’d ever be interested in being one of the vendors. I said yes, gave him my number, but honestly thought it was just small talk.
Almost a year later, I get a text from Jeff asking if we’re still interested. I had completely forgotten about that conversation, but I was excited that he remembered us! We went through interviews, food tastings, and all the steps, and somehow — here we are today.
Getting to this point definitely wasn’t easy. The biggest challenge was funding. I was working as a personal banker at the time, and even then, I didn’t realize how hard it is for restaurants to get financing. I tried going through banks, and even through nonprofit lenders that say they help small startups, but it was a grind. I had to apply three different times because each time they said we didn’t meet their criteria or that it wasn’t a realistic project.
Eventually, I had to lean on friends and family, and even liquidated my 401(k) to make it happen. It still wasn’t enough, and there were times we felt pretty discouraged. But in the end, everything came together, even if it wasn’t how we expected. It made me realize how tough it is for regular people to start something when they don’t have easy access to capital — and how important persistence really is.
Along the way, I’ve learned a lot about patience, communication, and consistency — both in business and in life. Problems come up constantly, but I’ve learned to adapt, stay calm, and figure things out as they happen. Every challenge has been a lesson, and I think that’s what’s helped us keep moving forward.
What I want people to know about Sabor y Salsa is that it’s not just a business; it’s our family’s story. Every plate we serve carries the flavors and memories of my parents’ cooking, and the effort it took for us to bring that to life here. We built this together from the ground up, and every day, we get to share a little piece of our home and culture with others — and that’s something I’m really proud of.

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
If my best friend was in town, I’d want to show them why I love it here — the food, the scenery, and the small-town spots that make this place feel like home.
We’d definitely start off with breakfast at B.OB.S. Diner in Louisville, then hit the mountains for a quick hike near Chautauqua in Boulder but off trail where I have found some great quiet scenic spots over the years.
I’d want them to see how close we are to so much beauty.
At some point during the week, I’d take them to Sabor y Salsa (of course!) for tacos, burritos, and a little behind-the-scenes look at what we do. After that, we’d hang out around Relish Food Hall to play some Pickleball since it’s such an accessible sport, it’s also got such a cool energy, especially when the pickleball courts are busy.
We’d probably spend an afternoon in Old Town Louisville — grab some ice cream at Sweet Cow, walk main street, and maybe catch some live music. I’d also love driving up to Peak to Peak Highway — it’s one of those drives that really shows off Colorado.
To wrap up the week, I’d take them to our local park down the street and maybe have our own picnic— it’s just a good place to hang out and talk about life.

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
I really have to start with my parents — this business wouldn’t exist without them. It was their amazing food that inspired me to help them achieve their dream of owning a restaurant and being their own bosses. The recipes and flavors they created back when they lived in a tiny little ranch in Zacatecas, Mexico are what make Sabor y Salsa what it is today. Their hard work, commitment, and ability to adapt to a commercial kitchen every day has taught me so much and pushed me to make this dream a reality.
I also want to give a huge shoutout to my partner, Ancelin. When we opened the restaurant in June, she had just given birth to our now five-month-old baby boy while also staying home with our three-year-old daughter. Being only a month postpartum, I know it wasn’t easy or safe, but she was always there for me — helping me work through any challenges, finding solutions when I felt stuck, and believing in me even when things got overwhelming. I honestly couldn’t have done this without her.

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