2025 Made in the South Awards - Finalist
FOR IMMEDIATE RELEASE
Chili Garlic Mar Mar Named Finalist in Garden & Gun’s 16th Annual Made in the South Awards
Recognized by James Beard–Honored Chef Meherwan Irani; Featured in Garden & Gun’s December/January Issue
Richmond, Virginia – January 21, 2026 Chili Garlic Mar Mar, the bold, flavor-forward condiment redefining how and where chili garlic belongs, has been named a finalist in the 16th Annual Garden & Gun Made in the South Awards, a prestigious national competition celebrating the most compelling Southern-made products across food, drink, home, style, crafts, and the outdoors.
Since 2010, Garden & Gun has spotlighted hundreds of standout entrants annually through the Made in the South Awards, with finalists and winners featured in its highly anticipated December/January issue. The magazine reaches a national audience of 1.6 million readers and is widely regarded as a leading authority on Southern culture, food, and craftsmanship.
This year’s food category finalists were judged by Chef Meherwan Irani, the James Beard–recognized chef, restaurateur, and CEO of the Chai Pani Restaurant Group, as well as founder of Spicewalla. Based in Asheville, North Carolina, Irani is celebrated for reshaping perceptions of Indian cuisine in the American South and for championing bold, everyday flavors.
Chili Garlic Mar Mar was created by founder Liza Lazaro-Matz, whose journey began not in a commercial kitchen, but at Virginia tailgates and school sporting events. Liza’s homemade chili garlic condiment, shared casually among friends, quickly developed a devoted following. After giving away 1,400 samples at a festival, the company received 250 preorders within days.
“We knew we were onto something,” said Lazaro-Matz.
Inspired by traditional Asian chili pastes and oils, Chili Garlic Mar Mar blends Filipino influences with American tastes, delivering bold chili-garlic flavor with less oil and a thicker consistency, making it more versatile. Garlic leads, followed by a slow-building, lightly sweet spice that lingers without overpowering into a mellow heat level (4–6 out of 10).
Mar Mar’s versatility has become central to its rapid growth. Chefs and home cooks alike use it across cuisines and occasions—stirred into noodles or ramen, spooned over eggs or pizza, mixed into butter for shrimp, blended into ranch or mayo, folded into rice, or paired with barbecue and even sweet chili sauces. The uses are endless.
As Garden & Gun noted in its finalist write-up, much of Mar Mar’s appeal comes from Lazaro-Matz’s eclectic heritage, Filipino parents, a West Virginia upbringing, and marriage into an Italian American family, creating a condiment that defies easy categorization.
“We don’t want to be relegated to the international aisle,” said her husband, Michael Matz. “We want to be next to the ketchup and mustard.”
From fine dining kitchens to picnic tables, Chili Garlic Mar Mar is positioning itself as THE new pantry essential.
Below is the link to Garden & Gun issue with all the winners. Mar Mar is about 3/4s of the way down the page in the food category.