Don Abdón presumes that truckers and customers who have tried his creations have returned to bring a tamale to their relatives. Some of their products have reached Laredo, Texas. Photo: Dalila Ramírez
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MEXICO CITY.
Don Abdon likes to cook, he learned from seeing his aunts and three years ago he proposed to his wife to make tamales to sell, but to put his special touch and make them in a combination of Oaxaca, Chiapas and Veracruz. At his stand in Santa Cruz Atizapán he offers shrimp with habanero, shrimp with chipotle, barbecue, suckling pig, beef head, rib and blackberry with cheese, Hershey chocolate, among others.
People like the one with shrimp with habanero, which they call “diabla” or the shrimp with chipotle, a “little devil”.
Although the number of customers dropped during the pandemic, he already has some orders for February 2, Candlemas Day, and he is grateful that his tamalera pot runs out at the end of the day.
I like my job, I like to cook and I like to be innovating, I am always thinking about what to do, what other flavor can I combine, I just made some kiwi with Philadelphia cheese and they were delicious ”.
At his post in Santa Cruz Atizapán, in the State of Mexico, Don Abdón offers a wide variety of tamales. Photo: Dalila Ramírez
Every time he comes up with something, he cooks it first and gives it to his family to try to get their opinion and, until after he has the go-ahead, puts it on sale.
Once again, he will release the cochinita pibil, a flavor that he had left aside due to the expensive ingredients.
Truckers and customers who have tried his creations have returned to bring a tamale to their families. Some have brought their tamales to Laredo, Texas, in the United States and to other states in the country.
A woman and her son from Morelos arrived at the stand who brought her exclusively to eat a shrimp tamale, told her that she had to try them, thank God the customers return and they like my tamales ”.
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