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Antonio Rangel the butcher from Leo’s Market along with Raymond “Kito” Lopez look forward to more businesses coming to the Pinal Ave. neighborhood.
Mila Besich-Lira | Sun
In 1948, a partnership of four people opened what is known today as Leo’s Grocery and Meat Market. Those four people were Raymond Lopez, Lalo Garcia, Leo Gonzales and Maria Casillas. The four along with their families operated the grocery store on the corner of Pinal Ave. and Stansberry.
“The store provided a good life for me and my family,” explained Raymond “Kito” Lopez, who grew up working in the store that his parents were part owners of. “When the mine closed in 1982, I remember my mom calling me saying it was the end of the world.”
Over the years the business adapted to a shrinking customer base as residents left to find new jobs out of town. Eventually the partnerships changed with the business; Lalo Garcia was one of the last partners to leave the store in 1991 leaving Raymond Lopez as the final owner of the store until he died. Today it is his son, Raymond, who runs the store and plans to continue the legacy. Over the years they have had to adjust their inventory with the demand and needs of the customer, but one of the successes of the store is their meat department.
The store has always been well known – almost famous – for its chorizo. On a busy weekend they will sell close to 200 pounds of chorizo.
“People come from out of town to buy it,” Lopez said. “We have had people ask us to ship it to them, but we have not tried that yet.”
The savory Mexican sausage has a secret recipe that is guarded and very few people know it. Lopez explained that over the years there has been a few variations to the recipe and after reviewing the original recipe they plan to follow it to bring back the most authentic version of the recipe. They also sell cleaned and cut tripe for those who do not want to do all the work of cleaning and cutting tripe when making a homemade menudo or you can purchase an uncut tripe. The store also has marinated beef and chicken for carne asada. It is recommended that you call in advance to order the cut menudo and marinated meats, especially if you have a large order.
Keeping the store open has not been easy for Lopez. When his father passed, he had to make many changes in the building to ensure the building was up to code, costing him a good portion of his pension. But he isn’t giving up. Lopez is looking forward to other new businesses opening on Pinal Avenue and building the store up once again.
The store is open Tuesdays and Wednesdays, 9 a.m. to 4 p.m., and Thursday-Saturday, 9 a.m. to 6 p.m.
Mila Besich is a resident of Superior with two children. She volunteers for many local organizations. She is an experienced fundraiser and event planner for Copper Corridor Economic Development Coalition. She covers some of the area town councils and schools.
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