Today we’d like to introduce you to Joena Romero.
Hi Joena, thanks for joining us today. We’d love for you to start by introducing yourself.
I started by making dulces enchilados for family and friends just for fun because it was something I really enjoyed doing. Then people started asking to buy from me, reposting my stuff, and telling other people about it, and it slowly started growing from there. What started as a small little side thing turned into something I actually wanted to build and take seriously. As time went on, I added carne seca too, and people ended up loving that just as much. Since then I’ve just been growing little by little, trying new things, and building pikka_rikko into something bigger while still keeping everything true to me and the flavors I love. The support I’ve gotten honestly means a lot and keeps me motivated to keep going.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
It definitely hasn’t been a smooth road the whole time. A lot of it has been me learning as I go and figuring everything out on my own. Behind the scenes there’s a lot people don’t see — prepping orders late at night, trying to price everything right, keeping up with inventory, balancing family life, and still trying to grow the business at the same time.
At first it was honestly scary putting myself out there and wondering if people would even support it, but little by little they did, and that’s what kept me going. I’ve had stressful moments for sure, but every challenge has helped me learn something and push myself more with pikka_rikko.
Alright, so let’s switch gears a bit and talk business. What should we know?
My business, pikka_rikko, started really small with me just making dulces enchilados at home for family and friends. I never really planned for it to turn into a business like this, it just kind of grew as people started asking to buy them, reposting, and supporting me. Over time I added carne seca too, and it’s been growing little by little ever since.
What I specialize in is bold, flavorful snacks — sweet, spicy, tangy — the kind of stuff people snack on and can’t stop eating. Everything is still made in small batches, and I put a lot of care into every order. What sets me apart is that it’s really just me behind it all. It’s very hands-on, very real, and I try to keep that homemade feel in everything I do while still growing my brand. What I’m most proud of is honestly just how far it’s come from something so small. I’m really grateful for the support I’ve gotten, because it’s what’s allowed me to keep going and turn something I enjoy into something real. At the end of the day, I just want people to know I’m thankful, and that everything I put out is made with effort, consistency, and a lot of appreciation for everyone who supports pikka_rikko.
Can you share something surprising about yourself?
Something most people don’t know about me is that my business page didn’t even start as what it is now. It originally began as an esthetician page, and it’s honestly done a full 360 since then. Over time, it naturally shifted into something completely different as I started sharing my dulces enchilados and then eventually carne seca. It wasn’t really planned — it just evolved as I did. I started leaning more into what I was actually creating and what people were responding to, and it slowly turned into pikka_rikko. Looking back, it’s kind of crazy to see how much it’s changed, but I’m grateful for it because it led me to something that feels more aligned with me now.
Pricing:
- Carne seca $13
- Candy mix $8
- Pistachios $10
- Sunflower seeds $10
- Cacahuates $10
Contact Info:
