Veronica Garza managed a series of autoimmune issues that inspired her to figure out how to make the food she loved and grew up eating like tortillas without grains.

She would go for making almond-flowered

tortillas by herself in her kitchen in Laredo to stocking them in local stores, to acting as the

chief innovation officer for a national brand you now know and love Siette Foods, the fastest-growing

Latin-focused brand in food and beverage at scale.

Veronica shares how her family of seven, Siette, came together to make it happen,

their decision to take $90 million in investment,

and how she, a woman who once refused to share any of her recipes,

is now launching a new cookbook, Vesiette Table,

nourishing Mexican-American recipes from our kitchen.

Veronica, thank you so much for doing this.

Thank you for having me.

You grow up, I mean, you're a healthy kid growing up. It's really not

until you're late teens that all of a sudden you start experiencing some health issues.

How did they first show up? Yeah, I feel like I was so healthy growing up. And then, you know,

I was in cheerleading from like fourth grade to my senior year

of high school. So Texas. There wasn't really another option, especially since I was sort of

following my sister's lead. So she did cheerleading. That was for me. Getting bruises and stuff

was normal because you would get

hit when you were doing, you know, these stunts or performances. But I started noticing some really

dark and very large bruises my senior year of high school. And they were taking really long time to heal. And it turned out

that I had an autoimmune condition. You know, we talk a lot on this program very often for people,

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