What started off as a family tradition turned into an aspiring business for Gerardo Chavez, previous owner of Tocumbo Paleteria y Neveria.
That has led many students to start their own tradition: heading to the ice cream shop after school to get treats.
“Seventy-five years ago my grandpa started making ice cream for the village (he lived in),” said Chavez, 51, in Spanish. “From there the idea (to continue making ice cream) sprung up and it became a typical thing for the village.”
Chavez was 12 years old when he began making ice cream and popsicles. Besides the fact that it was a family tradition, he’d acquired a passion for ice cream making.
However, this wasn’t what Chavez had always aspired to be.
“People in the village have different professions — some are lawyers, doctors, or other things — but they continue the tradition (of ice cream making),” Chavez said. Likewise, he studied mechanical engineering for two years at a university. But due to financial struggles he had to return to solely making ice cream.
He opened an ice cream shop in Tocumbo, Michoacan, and kept it for 35 years. Then his brothers asked him if he’d like to come to the U.S. and open an ice cream shop. He was given the opportunity and he took it.
He shared that one of his biggest obstacles was thinking to himself, “How am I going to get Americans to like my ice cream?” But no matter what stress he was under, it didn’t affect his ice cream making. “It all comes naturally to me. I have fun making the ice cream and I don’t get annoyed or mad,” Chavez said.
Although most of the recipes he uses are traditional, he likes to invent some of his own. This is one of the many reasons students are attracted to the place.
“The main reason I went there was because it was different,” junior Ryan McLaughlin said. “It’s kind of like a hole in the wall place. They have flavors you can’t find anywhere else. One of the flavors I tried was rose petals ice cream.” (The ice cream actually has rose petals in it).
Not only is there ice cream with flowers in it, but theres also queso fresco (cheese), gansitos (Mexican dessert), guanabana (fruit), and tequila ice cream. Apart from selling ice cream, they also sell snacks and fruit drinks. And paired with a shop full of wacky flavors is a Cuban restaurant named “Elsa’s Paladar.”
Chavez has brought the essence of Tocumbo Michoacan to America. McLaughlin agrees, “The different flavors of ice cream bring out their family’s culture.”
Senior Jorge Hernandez shared that, “(the mangonadas) looked great, they tasted great, and they made my taste buds feel great. Everything was just great.”
Besides the great taste to their snacks is the fact that they use all natural fruits.
“The process of ice cream making is all natural,” Chavez said. He buys fresh fruit and makes new batches of ice cream every day.
Six months ago, Chavez sold the ice cream shop to Alejandro Zaveda. Chavez wants to open up a shop somewhere else, “Maybe in Los Angeles,” he shared.
Through his new business, Zaveda has found a similar interest for ice cream. “I want to keep this as my job. I want to make it my profession.”
An important factor in Zaveda’s management of the shop is making sure the customers feel welcome. He shared that “you have to treat the customers like you would treat your mom or your family.”
Certainly, the customers get this feel from the store. Senior Javier Grajeda said, “When you go in you feel welcome, it’s like a family place. They greet you with open arms.”
Not only is the shop very welcoming, but it is traditional. “He’s keeping his childhood and traditions alive,” said junior Teresa Zacarias. “That opens us up to new cultures and it feels nice to know that by going to the shop we’re helping keep the tradition.”
Chavez felt that one of his biggest obstacles was going to be making Americans like his ice cream, but he has certainly overcome it. And not only has he overcome it, he’s also inspired others to do the same. “When I see him making the ice cream, it makes me want to learn too,” said Zaveda.
His whole family is involved in the shop. “Between us all, I think we can make (the business) bigger.”
From hearing everyone’s positive comments and seeing the hustle and bustle, they are definitely headed in the right direction.
