Jesse Mondragon, MSTC ’20, is the CEO and co-founder of Algo Dulce, a CPG startup producing traditional Mexican flan, made from scratch with a family recipe, and using only real ingredients.

Robert Silva, MSTC ’20, is the CFO and co-founder of Algo Dulce, and together these two McCombs grads are cornering the CPG market for Latino foods with their unique and delicious product.

We connected with Jesse and Robert to talk more about their time and influences at McCombs, about the familial inspiration for their products, as well as how their brand proudly and meaningfully represents Latino culture. You can find Algo Dulce flans at independent grocery stores, restaurants, and farmer’s markets across Central Texas. You can also find Algo Dulce listed in our Alumni-Owned Business Directory. If you are a McCombs alum and own or manage your own business, you can fill out this form to be listed in our directory as well.

Please talk about your experience as a student here at McCombs.

Jesse Mondragon: Robert and I have been friends for a long time and we have always wanted to start a business together, but we had no idea how where to start. Before I started a corporate job, I was out there hustling doing work for startups. One startup I worked for was owned by two MSTC graduates, and that was my introduction to the program. At the end, it was Robert who gave me that last word of encouragement to take risk and enroll into the MSTC program. My favorite class was Commercialization Strategy taught by Andrew Henderson, who was also my favorite professor. I was so drawn at the case studies he used; they were creative, relevant, and he led his class like a big brainstorm session where there were no wrong answers, rather, everybody’s input was built on.

Robert Silva: I had a great experience at McCombs. As a former UT alumnus from Cockrell (Class of 2008), choosing McCombs was a no brainer. Great program, great location, and offered a great networking opportunity. Working full-time and going to school did not allow me to join extra curriculars, but I did take advantage of any online projects that I could get involved with. I was looking for a program that could provide me with the foundation needed to establish my own company and be able to expand my network; MSTC did just that. My favorite class in the program was Commercialization Strategy and favorite professor was Caroline Bartel.

How did your educational experience change you, or prepare you for your career ventures?

Jesse: As a first generation Mexican-American, and college student, I have always felt the need to validate myself because I have always been the first in my family to do something. Education empowered me and reinforced my confidence, especially when I doubted myself the most. I believe this is why I felt the need to get a business degree before I started a business. I wanted to take a calculated risk but also be taken seriously. I am very happy that I made the decision to get a post graduate business degree because it has trickled down to my younger siblings and nieces and nephews, and they now see themselves in business school.

Robert: After working in the traditional corporate setting for 10 years, I knew I needed a change. I knew I wanted to have my own company and be able to pursue certain goals. I learned that satisfaction in a career comes from following your passion in what you want to do. Jumping from corporate to entrepreneurship was scary of course; a lot of change not only financially, but an entire new routine to follow. This program allowed me to make the leap and establish my own company with a great team that has the same views as I do. The program taught us the base of how to run a business and how to learn from previous mistakes that start-ups have made. After being in business for almost two years, I can honestly say that we have seen quick success and could not have been accomplished without the program.

Please talk about your current business venture, what inspired it, and what keeps you going.

Jesse: We launched a CPG brand called Algo Dulce where our main focus is bringing a really good homemade flan to the market. This dessert is a huge part of my family–my dad has been making it for us since we were kids. What keeps me going is the positive feedback we get from people, they say things like, “Finally a good flan, it’s my favorite and I can never find a good one at the grocery store.” But it goes beyond flan, it’s about launching a product that will represent how good Latino desserts are when made properly. It’s about launching a company where the branding proudly represents who we are as a culture and our story as first generation Mexican-Americans can inspire people to dream.

Robert: The inspiration came from my friend and co-founder. My friend and I knew that we wanted to have our own business, but were unsure of what to pursue. We knew it had to be something meaningful, that has a gap in the market place, and something people will love. We knew there were too many apps already, so we wanted to be different. Therefore, we decided to pursue a career in Latino foods. Being Latinos, we decided it was time to share authentic Latino foods with customers. My co-founder’s father is a former chef for Mexican restaurants in the Austin area, so the idea worked out perfectly.

Please provide a brief summary of your career path since graduating.

Robert: Since graduating in May 2020, I stepped down from my engineering career and launched Algo Dulce, LLC with two colleagues. We were established in May 2020 in Austin and are now on a mission to do a new rebrand launch for Texas and California. We found a gap in the marketplace for Latino foods and noticed that the CPG (Consumer Packaged Goods) industry is exploding with opportunities.

Jesse: Since graduating, I felt more confident in taking a risk to quit my corporate job–I felt empowered to do so. McCombs is a prestigious school, so being part of that family made me more self-assured that I could take on any challenge that was ahead of me once I quit my job. I started Algo Dulce with full confidence because not only was I invested in it emotionally, but logically I knew we had the tools to make it succeed.

What are you most proud of in your career so far?

Robert: I am proud of the quick growth that we are seeing. We have seen a constant monthly growth since our launch and went from delivering orders ourselves, to working at farmers markets, to finally launching at local grocery chains in less than two years. Going into year two, we are on the cusp of expanding into larger retail chains.

Jesse: I am proud that I get to share my dad’s recipe with the world. He came to this country with nothing but a dream. He dreamt to open up a restaurant one day and share his delicious recipes with people, but never got the chance to do so. Today, I get to work with him and my family and I can see how it makes him happy.

Has your career played out the way you expected?

Jesse: I think so. I wanted to be a chef like my dad, but ended up working as a data analyst, and then I transitioned to work as a pricing analyst at Whole Foods Corporate, and now I am back working with my dad. It wasn’t a straight path, but I am happy to be working on something so exciting with my friend Robert and my family.

Robert: There has been bumps along the road, but overall yes. My career has gone as expected, exceeding expectations.

What advice can you give to new MSTC graduates (either in general, or for those specifically wanting to have the career that you have)?

Jesse: If you have an idea and you are very passionate about it, do it, don’t discard starting a small business. I think the first step is to get out of the 9-5 and allow yourself to build on success. Not every success story starts with the entrepreneur having a unicorn on their first try. But if you start small, and have a family-owned business that allows you to have more time, then you can use those skills to either grow that small business, or start a new business that has a bigger vision.

Robert: It might sound cliché, but I would say pursue what you truly want to do. It will not be easy and a lot of sacrifice will have to be made, but it will be worth it in the end. Just take the leap. Whether it’s for a new corporate job or forming a start-up, just do it. Time flies and the perfect time will never come. You just have to take the risk. Also, don’t let people put your ideas down and make sure to always network, network, network. You will meet great people along your journey that can be of great help to you.

How have you personally benefitted from being a part of the alumni network? Are there any alumni you still keep in touch with, or work with?

Robert: Yes, I have benefited greatly from the alumni network. I have been able to meet people who have helped me thrive in our company. Including being part of a VC fellowship program and connecting with investors. I still keep in touch with a handful of classmates whom I worked with closely in class projects.

Jesse: Yes, I have. We have gotten shout outs on things like The Alcalde or even met professors who can give us advice on a certain question we have. I haven’t taken full advantage of the alumni network just yet, but I do plan to.

What are your goals for the future, career-wise, and/or in relation to McCombs?

Robert: My short-term goal is to expand the company and launch in at least three states in the next few years with a new line of products. We want to be the next big thing in Latino foods!

Jesse: I would love to keep in touch with McComb’s, whether as a speaker, case study, pitching judge–whatever the school needs.

Any other community involvement, hobbies, or tidbits you’d like to share?

Robert: I’m a travel enthusiast who likes to explore new countries and learn about different cultures. I am also a huge longhorn fan who supports UT athletics by attending multiple sporting events throughout the year.