Meet Mawa McQueen, the Ivory Coast Native Behind Aspen's Only Black-Owned Restaurants

By Atiya Jordan Black Enterprise; Ruksana Hussain Cuisine Noire Articles combined by Dawn Editors

WHEN CHEF MAWA MCQUEEN, founder of Mawa’s Kitchen in Aspen and The Crepe Shack in Snowmass Village, both in Colorado, had to restrict business operations as the pandemic intensifi ed last year, little did she know she’d be launching a new organic snack brand: Mawa’s GrainFreeNola (MGFN).

Unlike most granolas made with oats, grains and sugar, MGFN is organic, paleo, vegan and glutenfree. McQueen fi rst began making the snack for personal consumption, prepping small batches at home, and only selling the excess at her restaurant. What she hadn’t been paying attention to would be the popularity MGFN had gained in that time – it ended up being her sustenance during the shutdowns in more ways than one.

Global Flavors

“Each continent, culture and tribe across the world tells a story and provides unique nutrients to energize and heal,” says McQueen, who was born in Ivory Coast and raised in Paris, where she went to culinary school. The business owner also lived in England, Spain, and a few other places, before calling Colorado home. “Our granola brings together these ingredients. Every batch is sourced with intention and made with love.”

She attributes MGFN’s success to the synergy found in food that’s made by hand rather than that made commercially by machine. “I mix everything by hand, chop everything. It’s like therapy for me,” she shares.

There are fi ve fl avors to choose from at the moment —Berry Me, Green Machine, Health Nut, Out of Africa, and Tropical Paradise—and some of the organic ingredients include hibiscus fl ower, Turkish fi gs, cocoa nib and tamarind.

McQueen has plans for other future variations, including a nut-free option and one made with fonio, a West African heritage grain. Products are sold online on her website, where all ingredients are clearly stated, and McQueen hopes to have all of them more widely available by the summer (2021).

“People assume because I look a certain way, I should cook a certain way. Most times they go to my husband or sous chef to talk to them [about the food], but I ignore it,” says McQueen, talking about the common perception that given she is Black, it is expected that she makes soul food.

“But I wasn’t raised on that.

The Journey

Mawa McQueen’s journey extends far beyond her migration to the United States. Aspen, CO, was where she would settle and establish her Ivory Coast and French roots as a creator in the kitchen.

McQueen opened Mawa’s Kitchen nearly 12 years ago, having expanded from a traditional breakfast and lunch spot to a full-fl edged restaurant. Culturally-inspired dishes range from a Thai noodle salad to handmade Middle Eastern dips for reasonable prices.

At Mawa’s Kitchen, the winter dinner menu includes currently includes ricotta and zaalouk (eggplant and tomatoes) and Lyonnaise potatoes, while The Crepe Shack fulfi lls any longing for sweet or savory crepes.

Born in the Ivory Coast, the restauranteur resided in France for many years. She recalled her ambitions of moving to the United States in an interview with Travel Noire.

“I saw a romantic scene on the soap opera The Young and The Restless that was in Aspen, and it made me want to move there one day,” McQueen said. “That was where Aspen started for me.”

After taking the leap to the United States, McQueen found employment working in hospitality

Mawa's GrainFreeNola brand flavors | Photo credit Mawa McQueen

Mawa's Kitchen

The Aspen Times

at a château in Maine. She told Travel Noire that her boss off ered her the opportunity to relocate anywhere the chain had an establishment, thanks to a successful winter season. Lo and behold, Aspen!

Nearly 10 years after working at her job’s sister property in Aspen, she met a woman who would ignite her confi dence to open a restaurant. After their initial introduction, McQueen was invited to help the woman during a holiday dinner, but ultimately stepped in to prepare everything.

“I actually made more money serving than I would in the kitchen. But I was very impressed with this particular woman. She was the fi rst woman to manage Morgan and Stanley, so I valued her opinion.”

This experience motivated McQueen to off er private chef services, having impressed that woman so much. She even started cooking meals for the woman’s private jet.

The Rest is History.

McQueen has her sights set fi rmly on the future. “My plan with the granola is to scale it and make sure everybody gets it in all major stores. I want to change the way snacks are made in general. I also want to expand my crepe shop into a diff erent state, and then I want to create something in Ivory Coast. I have been blessed to be able to dream and achieve. I want to make sure I provide service to my country.”

Realizing Dreams

Though McQueen spent most of her youth in Paris, she never could relate. Racism reared its ugly head everywhere.

Moving to the U.S., though she has experienced some racism, McQueen chooses to not focus on that. “I refuse to acknowledge it. I’m not denying it, but it’s not going to take my power away. Like Oprah Winfrey said, ‘Just keep going, work harder.’ I choose to work harder.”

And with that same dedication, there is a bucket list item McQueen isn’t giving up on any time soon – meeting her inspiration and true role model, Oprah Winfrey.

When you are in Colorado, visit Mawa’s Kitchen at 305 Aspen Airport Business Center F and The Crepe Shack at 61 Wood Road, Snowmass Village. Visit www.grainfreenola.com online to purchase Mawa’s GrainFreeNola and follow along on Instagram. www.cuisinenoirmag.com/mawa-mcqueen-mawas-grain-free-nola www.blackenterprise.com/meet-mawa-mcqueenivory-coast-native-behind-aspen-colorados-onlyblack-owned-restaurant