Filipino American Laura Dadap ignited excitement with the fiery tale of Djablo Sauce, the first locally produced, family-owned Filipino hot sauce in the United States when we met her at the recent Summer Fancy Food Show in the Jacob Javits Convention Center.
Born from a blend of bold flavors and cultural heritage, Djablo Sauce, launched in 2019, has become a sensation among spice lovers. With roots in her father’s culinary experiments and the rich diversity of Filipino cuisine, Laura’s journey from family recipe to Hot Ones fame is a proof to the power of passion and spice.
Laura’s father happens to be Michael Dadap, known in the community as a guitarist, composer, and conductor and Djablo began as a cherished family recipe that he created to enhance various dishes. “I’m not rich, but take this and you might be,” Laura said, recalling her father’s words as he shared the hot sauce recipe, underscoring the belief that hard work and perseverance can turn humble beginnings into extraordinary achievements.
“We started a little bit before 2019,” she said. “My dad was experimenting with this recipe… served with pork belly and turkey at Thanksgiving.” The turning point for Djablo came when Laura’s husband, an American, enthusiastically enjoyed the sauce. “When I saw another person from another culture enjoying our flavors, it made me feel so welcome,” she recalled. This cross-cultural appreciation inspired her to share their bold, unapologetic flavors more widely.
Laura’s wedding became a pivotal moment for Djablo. “We gave out little bottles at our wedding,” she shared. This act of sharing led to Heatonist, a local Brooklyn store showing interest in selling the sauce. Guided by the store’s CEO Noah Chaimberg, Laura navigated the process of incorporating the business and acquiring necessary licenses, officially launching Djablo in 2019.
Djablo’s reputation soared when it was featured on Hot Ones, Season 22, where celebrities like *NSync, Bobby Flay, and Cardi B sampled the sauce. “It was number five in the lineup… it was right at that moment they realized, ‘Oh, this is actually very spicy,'” Laura recounted with pride.
The flavors of Djablo are a nod to Laura’s Filipino heritage. She shared the story of her father’s experiences as an immigrant in America. As a music student in his twenties, Michael played guitar during dinner service at a French restaurant called “Terrace in the Sky” in Morningside Heights. It was there he met Yeou-Cheng Ma, and together, they teamed up to play violin and guitar duets. The head chef, Dusan Bernic, invited Michael into the kitchen to learn the art of food preparation, revealing that the most delicious cuts of meat were often the cheapest. Pairing these skills with his experience as the 13th of 14 siblings, he began experimenting with stretching a dollar to entertain loved ones, developing signature dishes and flavors that married his Southeast Asian roots with his newly acquired techniques.
Laura highlighted the diversity and richness of Filipino cuisine, influenced by various cultures. This cultural diversity is reflected in Djablo’s original recipe and its smoked variant, which enhances its umami profile, making it a favorite for chicken wings and lechon. “We actually did a series of recipe videos with my dad that are coming out soon,” she added.
Balancing motherhood and entrepreneurship has been challenging for Laura, who has two young children. Yet, she finds joy in sharing her cultural story. “It’s kind of joyful… seeing how it excites them about where they come from,” she said.
Laura’s journey was supported by Entrepreneur Space, an incubator kitchen in New York, which provided resources and opportunities like the Summer Fancy Food Show. “Everyone is so supportive… the thing about the food space is it’s very supportive,” she noted. Djablo continues to grow, with products available online and in select stores, including Heatonist and Pearl River Mart.
Laura shared that she learned invaluable lessons about entrepreneurship by watching her parents Michael and Yeou-Cheng. Witnessing their late nights and unwavering dedication, she saw firsthand the level of commitment required to succeed. Her parents’ attention to every detail, and their care for each person working with them, deeply influenced her.
Her biggest life lesson to date is the balance between foresight and presence. She believes it’s crucial to think a few steps ahead while staying grounded in the present moment, recognizing the difficulty but importance of this balance. She emphasizes seeing oneself in the future and understanding how current actions influence that path.
Laura Dadap is brimming with excitement about future ventures, including the introduction of tuba vinegar from her father’s hometown in Hinunangan, Leyte. She plans to visit the Philippines for a blend of R&D and much-deserved R&R, immersing herself in the rich heritage that inspires Djablo Sauce. n
