Mauna Foods — Partnership Proposal

Chicharrón

Artisan pork jowl, finished to order in traditional cazos.

A chicharrón de papada concept — nostalgic, authentic, unlike anything in U.S. street food. Our operation runs from a taylor-made trailer, or a standalone unit if preferred. Built to scale.

10K+

Visitors/day at TV Grand Prairie¹

60–90s

Order to serve — bifase cooking

Proposed venue: Traders Village GP

The Product

Chicharrón de papada.

Pork jowl, slow-rendered and finished to order in traditional cazos. A texture and flavor profile that doesn't exist yet in the U.S. street food market.

Cooked to order in 60–90 seconds. Crispy outside, rich inside. Served fresh — every single piece.

Not chicharrones de harina. Not pork rinds. This is something else entirely.

Our Competitive Edge

Two-Phase Cooking System (Cocción Bifásica)

No chicharronero in the U.S. has this. Our bifase process separates pre-cooking (commissary kitchen) from finishing to order (on-site, in cazos). The result: fast food speed with artisanal quality.

Phase 1 — Pre-Cook (off-site)

Slow-rendered pork jowl, seasoned and partially cooked in a commissary kitchen. Arrives at trailer ready. Consistent quality, zero waste.

Phase 2 — Finish to Order (on-site, in cazos)

60–90 seconds, finished to order in traditional cazos. Crispy, hot, fresh. The customer sees, smells, and feels the process. This is the theater that drives lines.

Proof of Concept

This isn't a projection. We've done it.

Before building a single financial model, we tested the product at real events with real customers. Two markets, two weekends, zero marketing budget — just the product.

Houston, TX — 2023

1,189

tickets sold

$17,835

gross revenue

2 days. Operating under a Mexican brand with minimal recognition in Texas. Our CMO directed pre-marketing, our COO ran the operation — and lines wrapped the booth both days. Repeat customers within the same afternoon. No one in the U.S. does this — the demand was already there.

Laredo, TX — 2024

1,470

tickets sold

$26,270

gross revenue

2 days. +24% tickets vs Houston. +47% revenue. The product improved. The demand grew.

$14–$18

Avg ticket (real)

150+

Orders/hour (peak)

595–735

Tickets/day (peak)

250–300

Model assumes/day

Our P&L model assumes 250–300 tickets/day — roughly 40% of our proven peak. We'd rather underpromise and overdeliver.

Market Context

What's already at Grand Prairie — and where we fit.

10,000+ daily visitors¹. ~35% buy food¹. The same 5 categories everywhere. Nobody is doing chicharrón de papada.

Category	Items	Price Range²	Differentiation
Taco Stands	Tacos, burritos, quesadillas	$7 — $9	Low — commodity
Elote / Esquite	Corn, esquites	$5 — $8	Low — saturated
Churros / Snacks	Churros, mangonadas, fresas	$6 — $10	Low — impulse
BBQ / Grill	Turkey legs, ribs, sausage	$10 — $14	Medium
★ Chicharrón (Ours)	Chicharrón, combos, guac	$10 — $30	No competition

*Pricing under final review — our strategy is built on equilibrium across customer, venue, and operator.
² Price ranges estimated from menu analysis (items & portions observed on-site) — not actual avg tickets. Reliable ticket averages require shared data or longer observation windows.
¹ Field observation — not official Traders Village data. With access to actual traffic metrics, we could build projections grounded in shared intelligence.

Why Traders Village

This is where we want to build.

We've done our homework on the Texas venue landscape. Traders Village stands out — and not for the reasons most vendors would cite.

You're not a flea market. You're an experience platform.

6M+ visitors annually³. 160 acres. Four locations. Your leadership doesn't come from retail — it comes from entertainment and attractions. That tells us everything about where you're heading.

Your food court is an opportunity, not a problem.

The same 5 categories at every venue: tacos, elote, churros, BBQ, generic. Solid operators, but no differentiation. Chicharrón de papada adds a category that doesn't exist — it doesn't compete with anyone already there. It's additive.

Grand Prairie is the right stage.

10K+ visitors/day¹, DFW metro, multicultural audience that already knows what chicharrón is — and an audience that doesn't, which makes it a discovery moment. Both reactions drive lines.

³ Traders Village publicly reported figure — tradersvillage.com.

Expansion Roadmap

Starting with you. Scaling across the U.S.

One taylor-made trailer per location — or a standalone unit, if preferred. Traders Village is where we launch, and where we prove the model.

★ Location #1

Traders Village Grand Prairie

10K attendance/day · Sat-Sun · DFW metro

Launch target: Q3 2026

Location #2 — Traders Village Houston

10K att/day · Sat-Sun · Houston metro

Target: Q4 2026

Location #3 — San Diego, CA

TBD · 2027

Location #4 — Los Angeles, CA

TBD · 2027

Beyond Flea Markets

The bifase system is designed for high-volume venues — large-event stadiums, concert venues, sports arenas. Same product, same speed, 10x the audience. That's where we're heading.

Who's Behind This

Operators, not investors. Third generation in food.

What makes us different: we don't delegate execution. Every Mauna brand is operated directly by its founding team — on the ground, in the kitchen, at the venue.

Eduardo González — Founder & CEO

Third generation in food. 12+ years creating and scaling brands from the trenches. His grandmother built a restaurant in Dallas — 3 locations, still operating today, now run by his uncle Enrique. Three generations, two countries, same DNA.

Sergio Garza — Co-Founder & COO

High-performance operational leadership. Co-leads on-the-ground operations alongside Eduardo. Built for execution, not delegation.

Álvaro Blancarte

CMO · Connector. Builds bridges between people, brands, and opportunities.

Ramiro Calvillo

CFO · Predictive financial vision. Connects business reading with outcomes.

Abel Andux

CSO · Kitchen systems architect. Designs infrastructure that maximizes margin, minimizes load.

"We know what we know. More importantly, we know what we don't know — and we know we'd learn faster with you."

Partnership

What we're proposing.

Not a vendor application. An entry contract and a brand partnership — on your terms. We're bringing something your food court doesn't have yet. We want to build it with you.

Standard Vendor

8-10%

Revenue share. Fixed spot. Standard terms.

Preferred Partner ★

12-15%

Higher share for preferred location + exclusivity + data sharing.

Strategic Alliance

TBD

Co-marketing, GP + Houston deployment, shared analytics. Let's talk.

What Traders Village Gets

✦ Consistent monthly revenue share
✦ A product category nobody else offers
✦ Higher avg ticket = higher per-customer value
✦ Fast service (1-2 min) = more throughput
✦ Zero inventory risk — we run everything
✦ Operators who run it themselves — not remote management

Operational Readiness

From green light to first service: 8–12 weeks.

Every milestone has been mapped. Seed capital secured. This isn't a concept looking for a plan — it's a plan looking for a starting date.

LLC Registration (Texas)

WK 1–2

Entity formation in progress. Required for all permits, contracts, and banking.

IN PROCESS

Commissary Agreement (Dallas area)

WK 2–4

USDA-compliant prep kitchen for the pre-cook phase. Facility identified in the Dallas metro area — contract pending green light.

FACILITY IDENTIFIED

Mobile Food Unit Permit (Grand Prairie)

WK 3–6

City-specific MFU permit. Requirements reviewed — application ready to submit once LLC is active.

Food Manager Certification

WK 1–2

Texas DSHS food manager certification — Eduardo and Sergio both certifying. Runs in parallel with LLC.

Trailer Build & Delivery

WK 4–6

Custom trailer designed for the bifase system — cazo stations, prep flow, ventilation, customer-facing experience. Builder options evaluated.

OPTIONS EVALUATED

Health Inspection + Insurance

WK 7–9

Final inspection of trailer + commissary by local health authority. General liability insurance and workers comp in place before first service.

Pre-Marketing & Soft Presence

WK 8–12

Social media, local community activation, soft launch events. Building anticipation before the first full weekend.

Total Estimated

~8–12 weeks from green light

Our Preferred Setup

A taylor-made trailer built specifically for this concept — designed around the bifase cooking system, optimized for high throughput, and built to deliver the full visual experience that drives lines.

Flexible Alternative

If a standalone unit is preferred, we adapt. The cooking system is portable and the operation is designed to work within different physical configurations. This is a conversation we'd love to have in person.

On the Ground

Eduardo and Sergio are relocating to Texas together — approximately 8 weeks before opening. This is not remote management. We'll be signing leases, passing inspections, and running the first service ourselves.

Next Steps

This is going to happen.

The product is proven. The team is relocating. The permits are mapped. The only variable left is where we launch — and Traders Village Grand Prairie is our answer.

We want it to happen with you.

We'd welcome 30 minutes of your time — in person or by phone. We'll bring the chicharrón.

Eduardo González — Mauna Foods LLC

eduardo@mauna.com.mx

+52 811 586 6384

Welcome