Everyone feels better when they eat more plants!  Our menu is vegan, gluten-free, dairy-free, soy-free and friendly for those on a Whole 30 or Paleo diet. We use nutrient-dense, ethically sourced, plant-based ingredients, and make sustainable decisions when it comes to all aspects of our operations.

Our mission “Food with Intention” represents a commitment to choosing the best option when crafting each menu item and sourcing ingredients, based on how we can best support local purveyors, organic farmers, local artisans, and environmentally friendly companies. With a balance of flavors and health benefits, every sip and bite is not only delicious but also nourishing and consciously sourced.

Curcuma brings a modern approach to ancient healing traditions that use food as medicine. Inspired by Ayurveda, Curcuma started by offering delicious, healthy plant-based meals and superfood drinks from our food trailer in Austin. Based on the popularity of our signature Golden Mylk, we created our first retail product Curcuma Golden Paste so that our customers could easily make this drink at home. We started by selling at the Farmers Market, pop-up markets, and local retailers, then launched our sister company Luna Fixa to provide more products and resources to the community. We also sell our Curcuma Golden Paste to 20+ cafés who proudly serve our Golden Mylk. (contact us here if you’re interested in carrying it!)

Curcuma also builds community through educational workshops, pop-up markets, and events. We also provide catering for intentional, mission aligned businesses which have included meditation workshops, yoga teacher training, and camping retreats. 



ethically sourced superfoods +  locally grown produce


we make our milks, sauces, and spreads in-house


we only use natural organic sweeteners


Our to-go containers are biodegradable and we compost!

rachel musquiz golden mylk.jpg

Meet the Founder
Curcuma started as a personal journey for chef and owner Rachel Musquiz, who experienced drastic changes as she became connected to where her food came from and embraced a plant-based lifestyle. Turmeric was the gateway herb to understanding how quickly the body adapts when you fuel it with the right ingredients. Every menu item utilizes superfoods and adaptogens as functional ingredients to maximize the potential of our bodies.

Prior to becoming a self-taught chef and solopreneur, Rachel had a 10 year career in media working with Conde Nast, L'Oreal, and NBCUniversal and received her MA in Media Studies at The New School University in New York City. Feeling drained from city life, she first learned to cook after reading Alice Waters’ The Simple Art of Cooking, and joined a local CSA. She would haul those veggies up her 4th floor walkup in the Lower East Side of Manhattan, invite friends over for dinner and realized her passion for nourishing others. After leaving New York, she traveled for a year and learned culinary traditions from everywhere she visited including Italy, Spain, Cambodia, and Thailand. Her journey with the ancient healing traditions of Ayurveda began on a yoga mat, and inspired her to incorporate the concept of food as medicine into her kitchen, both personally and professionally.