Blacksauce Kitchen was founded in 2010 by Damian Mosley and Vesnier Lugo. Our business is an outgrowth of many things: A biscuit stand at a neighborhood farmers market. A graduate school friendship, salted in wine bars and cramped New York City apartment gatherings. Empanada parties where an absentee rolling pin often meant our dough had to be flattened with a bottle of cider vinegar. Years of scholarship, work, and residence in urban communities, face to face with nagging health disparities. Unforgettable childhood meals of crispy, fatty perníl and pillowy chicken & dumplings—some of the tastes and textures that continue to inform our craft.