Scott Porter was a fluent Spanish speaker and longtime Mexico traveler when a night in Coyoacán planted the idea for San Diablo. He kept wondering why fresh-filled churros were so hard to find in the United States. In 2016, at a career crossroads, he returned to that question and launched the business at a Utah fall event with a newly hired team of artisans. Porter’s background spans entrepreneurship, international work, and brand experience, but San Diablo centers on a simple belief he carried home from Mexico City: food can create happiness by giving people a reason to gather.