Don César sells mixiotes at Chilpancingo street almos with Baja California (Condesa). He adapted his stall this April to make it safer for his customers. Don Cesar was born at Hidalgo where his Grandpa taught him how to make mixiotes. He never imagined this will bring money to the table, it was just a family recipe he used to eat at home. He wanted to be an architect and build houses, buildings and highways. But as always, life got in the way and he started working after high school at a textile factory. “We needed the money, studying wasn’t an option for me, my dreams needed to be postponed”. I never went back to school but my older son did and he is in fact an architect. He tells me this with the biggest proudest smile. Don César has been working since then in pretty much every industry: he was a warehouse guard, grilled meat at an Argentinian place and used to sell shirts at the street. But then he remembered his family recipe and decided to open a Mixiote stall. “I wanted to be my own boss and be able to make more money for my 3 children”. I’ve been here 15 years, two of my sons already finished college, the younger one might need to wait, COVID is practically killing his business. “I’m selling only 40% of what I used to make, at the hardest times of the pandemic only 20%.” But he never stopped working. Don Cesar comes to his stall every day from 9:00 to 4:00, he wakes up at 5:00 am to be ready for work. “But I love my job, for me it’s ok to be up that early. What I like the most is to talk to people, I love the gossip and the every day chitchat, I love my regulars and to see them happy when they eat my .” You don’t know this but his stall holds a record and every single guests has loved the so far. If you come, please order the taco with extra fat. His face will brighten up as he scraps the mixiote pot in search for a “gordito”. “If you eat fat you know how to eat.” He affirms. If you visit Don Cesar don’t forget to tell him “Sigue el Record” so he can keep track of his impecable score. His mixiotes are magic and so is his perpetual happy face and great spirit. It’s a joy to eat here. | RedGage

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Don César sells mixiotes at Chilpancingo street almos with Baja California (Condesa). He adapted his stall this April to make it safer for his customers. Don Cesar was born at Hidalgo where his Grandpa taught him how to make mixiotes. He never imagined this will bring money to the table, it was just a family recipe he used to eat at home. He wanted to be an architect and build houses, buildings and highways. But as always, life got in the way and he started working after high school at a textile factory. “We needed the money, studying wasn’t an option for me, my dreams needed to be postponed”. I never went back to school but my older son did and he is in fact an architect. He tells me this with the biggest proudest smile. Don César has been working since then in pretty much every industry: he was a warehouse guard, grilled meat at an Argentinian place and used to sell shirts at the street. But then he remembered his family recipe and decided to open a Mixiote stall. “I wanted to be my own boss and be able to make more money for my 3 children”. I’ve been here 15 years, two of my sons already finished college, the younger one might need to wait, COVID is practically killing his business. “I’m selling only 40% of what I used to make, at the hardest times of the pandemic only 20%.” But he never stopped working. Don Cesar comes to his stall every day from 9:00 to 4:00, he wakes up at 5:00 am to be ready for work. “But I love my job, for me it’s ok to be up that early. What I like the most is to talk to people, I love the gossip and the every day chitchat, I love my regulars and to see them happy when they eat my .” You don’t know this but his stall holds a record and every single guests has loved the so far. If you come, please order the taco with extra fat. His face will brighten up as he scraps the mixiote pot in search for a “gordito”. “If you eat fat you know how to eat.” He affirms. If you visit Don Cesar don’t forget to tell him “Sigue el Record” so he can keep track of his impecable score. His mixiotes are magic and so is his perpetual happy face and great spirit. It’s a joy to eat here.

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Don César sells mixiotes at Chilpancingo street almos with Baja California (Condesa). He adapted his stall this April to make it safer for his customers. Don Cesar was born at Hidalgo where his Grandpa taught him how to make mixiotes. He never imagined this will bring money to the table, it was just a family recipe he used to eat at home. He wanted to be an architect and build houses, buildings and highways. But as always, life got in the way and he started working after high school at a textile factory. “We needed the money, studying wasn’t an option for me, my dreams needed to be postponed”. I never went back to school but my older son did and he is in fact an architect. He tells me this with the biggest proudest smile. Don César has been working since then in pretty much every industry: he was a warehouse guard, grilled meat at an Argentinian place and used to sell shirts at the street. But then he remembered his family recipe and decided to open a Mixiote stall. “I wanted to be my own boss and be able to make more money for my 3 children”. I’ve been here 15 years, two of my sons already finished college, the younger one might need to wait, COVID is practically killing his business. “I’m selling only 40% of what I used to make, at the hardest times of the pandemic only 20%.” But he never stopped working. Don Cesar comes to his stall every day from 9:00 to 4:00, he wakes up at 5:00 am to be ready for work. “But I love my job, for me it’s ok to be up that early. What I like the most is to talk to people, I love the gossip and the every day chitchat, I love my regulars and to see them happy when they eat my .” You don’t know this but his stall holds a record and every single guests has loved the so far. If you come, please order the taco with extra fat. His face will brighten up as he scraps the mixiote pot in search for a “gordito”. “If you eat fat you know how to eat.” He affirms. If you visit Don Cesar don’t forget to tell him “Sigue el Record” so he can keep track of his impecable score. His mixiotes are magic and so is his perpetual happy face and great spirit. It’s a joy to eat here.

Don César sells mixiotes at Chilpancingo street almos with Baja California (Condesa). He adapted his stall this April to make it safer for his customers. Don Cesar was born at Hidalgo where his Grandpa taught him how to make mixiotes. He never imagined this will bring money to the table, it was just a family recipe he used to eat at home. He wanted to be an architect and build houses, buildings and highways. But as always, life got in the way and he started working after high school at a textile factory. “We needed the money, studying wasn’t an option for me, my dreams needed to be postponed”. I never went back to school but my older son did and he is in fact an architect. He tells me this with the biggest proudest smile. Don César has been working since then in pretty much every industry: he was a warehouse guard, grilled meat at an Argentinian place and used to sell shirts at the street. But then he remembered his family recipe and decided to open a Mixiote stall. “I wanted to be my own boss and be able to make more money for my 3 children”. I’ve been here 15 years, two of my sons already finished college, the younger one might need to wait, COVID is practically killing his business. “I’m selling only 40% of what I used to make, at the hardest times of the pandemic only 20%.” But he never stopped working. Don Cesar comes to his stall every day from 9:00 to 4:00, he wakes up at 5:00 am to be ready for work. “But I love my job, for me it’s ok to be up that early. What I like the most is to talk to people, I love the gossip and the every day chitchat, I love my regulars and to see them happy when they eat my .” You don’t know this but his stall holds a record and every single guests has loved the so far. If you come, please order the taco with extra fat. His face will brighten up as he scraps the mixiote pot in search for a “gordito”. “If you eat fat you know how to eat.” He affirms. If you visit Don Cesar don’t forget to tell him “Sigue el Record” so he can keep track of his impecable score. His mixiotes are magic and so is his perpetual happy face and great spirit. It’s a joy to eat here.

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