Bayard Mi Ranchito Foods Wholesale & Take-out
By Marjorie Lilly
Deming - The beginnings of Mi Ranchito in Bayard are lost in the mists of the twentieth century. Owners Paul and Delia Cabrera aren’t sure whether the Mexican wholesale food producer and take-out store opened in the late thirties or early forties.
http://sonewmex.com/images/miranchito.jpg
The Cabreras bought into the business as co-owners with Joe Ramirez in 1999, and they’ve given the place a jump start by adding new products like pico de gallo and chile con queso. “There were a lot of changes,” Paul says. “We’ve modernized production Sales are soaring, and distribution is expanding further into Arizona and Texas.”
Paul estimates that the business has “passed through at least seven hands. I’ve got my sons in the business, and from here on it will be a family-established business.” He was born and raised in Hurley, and remembers that “at least in the seventies they had the same logo” (the sleeping Mexican with a sombrero).
Delia thinks one of the reasons people like Mi Ranchito foods is that “everything is made from the beginning. We cook the corn, grind it, and then make it into tortillas.”
“There’s a very minimal amount of preservatives compared to a lot of the other stuff that’s out,” adds Paul. “This gives it that home flavor that people are accustomed to.”
Mi Ranchito has 15 employees, a few of whom work in what they call the “kitchen.” A machine turns out balls of dough, which are placed by hand on a tray and put into a heater to make the dough rise. They’re then put into a machine that flattens and cooks them.
The tortillas now come in several sizes. “We’re selling a lot of 11” ones,” says Paul.
“Families are buying a lot of them because they make big burritos.” Something new is 14” tortillas. “I call them ‘burrotes,’” he says.
“For three or four years we’ve been USDA-inspected,” he says. “This means we can distribute anywhere.”
Paul is optimistic. “This was the biggest production season we’ve ever had,” he says. “We got so much business during this holiday season, it was amazing.” And he says they still have room to grow.
“We have a lot of loyal customers,” says Delia. “Even people that move out of town buy our stuff and bring it back. One guy from Colorado over a year ago bought 50 or 60 half-gallons of pico de gallo,” says Delia. Call 537-3868 for details.
By Marjorie Lilly
Deming - The beginnings of Mi Ranchito in Bayard are lost in the mists of the twentieth century. Owners Paul and Delia Cabrera aren’t sure whether the Mexican wholesale food producer and take-out store opened in the late thirties or early forties.
http://sonewmex.com/images/miranchito.jpg
The Cabreras bought into the business as co-owners with Joe Ramirez in 1999, and they’ve given the place a jump start by adding new products like pico de gallo and chile con queso. “There were a lot of changes,” Paul says. “We’ve modernized production Sales are soaring, and distribution is expanding further into Arizona and Texas.”
Paul estimates that the business has “passed through at least seven hands. I’ve got my sons in the business, and from here on it will be a family-established business.” He was born and raised in Hurley, and remembers that “at least in the seventies they had the same logo” (the sleeping Mexican with a sombrero).
Delia thinks one of the reasons people like Mi Ranchito foods is that “everything is made from the beginning. We cook the corn, grind it, and then make it into tortillas.”
“There’s a very minimal amount of preservatives compared to a lot of the other stuff that’s out,” adds Paul. “This gives it that home flavor that people are accustomed to.”
Mi Ranchito has 15 employees, a few of whom work in what they call the “kitchen.” A machine turns out balls of dough, which are placed by hand on a tray and put into a heater to make the dough rise. They’re then put into a machine that flattens and cooks them.
The tortillas now come in several sizes. “We’re selling a lot of 11” ones,” says Paul.
“Families are buying a lot of them because they make big burritos.” Something new is 14” tortillas. “I call them ‘burrotes,’” he says.
“For three or four years we’ve been USDA-inspected,” he says. “This means we can distribute anywhere.”
Paul is optimistic. “This was the biggest production season we’ve ever had,” he says. “We got so much business during this holiday season, it was amazing.” And he says they still have room to grow.
“We have a lot of loyal customers,” says Delia. “Even people that move out of town buy our stuff and bring it back. One guy from Colorado over a year ago bought 50 or 60 half-gallons of pico de gallo,” says Delia. Call 537-3868 for details.