Advancing from niche to national. La Guadalupana in Chicago, Illinois (we used to get our masa there)

“La Guadalupana, a family-owned business that started as a retail bakery on Chicago’s Southwest Side more than 60 years ago, has big plans to go national with its Hispanic foods.

After a growing number of Hispanic supermarkets cropped up in the neighborhoods it served, the company closed its Little Village grocery store last year and shuttered its minimarket in May, selling the real estate and using the proceeds to purchase new equipment for its manufacturing business, according to Alejandro “Alex” Castro, general manager and son of owner Rogelio Castro.

Now the company is focusing on increasing its production and distribution of masa, the fresh corn dough that’s a main ingredient in tamales, tortillas and other Hispanic foods. The company also makes and distributes frozen prepared tamales to Jewel and Cub Foods stores.”

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