Garlish was first created as a food science project by Jesse Lugo in the 1990s at Arizona State University. Its evolvement was created by the love of food science, garlic condiments and culture connection. Chimichurri in South America, the traditional eggless Aioli from Spain and France, Agliata in Italian cuisine and the delicious Toum from the Lebanese region. All these condiments are the pride of their regions with similar ingredients and taste. The quest was on to develop an American garlic spread that is a hybrid of all past traditional garlic spreads, hence Garlish was born. Over the years and after many experimental batches, the final product was launched at a few festivals in 2015 in Sacramento CA. In 2016 Garlish become a local favorite in numerous farmers markets and independent grocery stores around Sacramento. In 2017 Garlish become available in regional grocery stores around Northern California. Karla and Jesse Lugo, Garlish founders, have always emphasized quality and taste over mass production and preservatives. Garlish ensures to only use California grown garlic for both superior flavor and regional resourcing. This focus on simple ingredients has led to a delicious, small batch, garlic condiment that is becoming a regional favorite.