Siesta Co.

Brand spotlight

Siesta Co.

Spanish conservas for effortless aperitivo

Bringing conservas overseas

Siesta Co. sits inside Spain's conservas tradition, where tinned seafood is not emergency food, but a respected category of food intertwined with aperitivo culture. These conservas, or high-quality seafood preserved in brine, oil, or sauce, are often severed straight from the can at an aperitivo, a pre-meal ritual of drinks and small, savory snacks meant to stimulate the appetite.

In Spain, a good tin of sardines or tuna belly at a gathering can be as meaningful as a fine cheese, wine, or cured ham - small, refined, and ready to share with friend and family. Siesta Co. translates that sensibility for a wider audience while keeping the products rooted in Spanish ingredients and seafood craft. Its collaborations with Japanese flavors such as yuzu kosho innovate this tradition further while keeping the underlying product recognizably conserva.

From Valencia to LA

Siesta Co. was founded by Luca and Carlos Flors, a couple from Valencia who wanted to bring the quality and ease of Spanish pantry culture into American kitchens. Their story begins with homesickness, but it quickly opens into something bigger: a desire to share the everyday pleasures of conservas, aperitivo, and simple ingredients handled well. That point of view gives Siesta Co. a lovely clarity. The products do not feel fussy or overstyled. They feel like part of a lifestyle where opening a tin, pouring a drink, and setting out a few good bites can already be enough. Siesta Co. offers Spanish flavor as something effortless, elegant, and very easy to enjoy.

Driving the innovation of conservas

Siesta Co.'s story is about knowing when not to interfere. In the classic sardines, the fish is hand-packed in organic extra virgin olive oil with sea salt, allowing texture and flavor to remain clean and direct. That simplicity is not minimalism for aesthetics, it is the conservas logic that high-quality seafood requires careful canning, not aggressive seasoning. Where Siesta Co. innovates as in the yuzu kosho collaborations, it does so thoughtfully using Japanese citrus-chile complexity to brighten rather than overwhelm the fish. The result feels respectful of both Spanish and Japanese ingredient culture. More than anything, Siesta Co. succeeds through disciplined taste and a clear sense of when to let the seafood speak for itself.