La Guadalupana, a third-generation, family-owned and Chicago-based food company, reached a deal with Walmart this summer to sell their iconic Masa Preparada (the fresh cornmeal used as base for tamales) and tamales (in a microwavable bag). Now, the products are on the retailer’s shelves in more than 30 stores across Chicago, northern Illinois and southern Wisconsin, just in time for the holidays. Pedro Castro and his wife Lucy emigrated from Mexico to Chicago in 1945, searching for the American Dream and a better life for their family. They chose Chicago because of the promise of work at a bakery owned by Lucy’s aunt.

Pedro’s son Rogelio took over the company in 1991, and a year later he expanded production to a USDA-approved plant in Brighton Park (4647 S. Archer Ave.) to serve more customers. The company’s headquarters, distribution center and FDA manufacturing facility have been in Bridgeport (1365 W. 37th St.) since 2001. Today the company is run by Rogelio’s son Alex, who started at 12 years old, bagging groceries when La Guadalupana still operated storefronts. Building on Rogelio’s efforts and Pedro’s dream, Alex is focused on expanding the company’s reach, which is why he was thrilled to get the opportunity to pitch Walmart at the retailer’s annual Open Call event at its headquarters in Bentonville, Ark.

Photo Caption: La Guadalupana’s Chuck Curtis, Vice-President of Sales and Alex Castro, President at Walmart’s 2018 Open Call