Casa Sanchez chips went from party food to comfort food during the pandemic, and now the company makes 30,000 tubs of salsa a day and hand scoops more than 40,000 avocados a week.
With sleepy eyes, just before the sun cracked the sky, a then 5-year-old Robert Sanchez accompanied his father, also named Robert, to the family tortilleria on Fillmore Street, R. Sanchez & Co. The alluring scent of warm corn tortillas filled the air as he watched busy workers starting the lengthy process of turning sacks of dried corn into handmade tortillas that were then packaged and distributed to nearby restaurants.
The exterior of the original Casa Sanchez headquarters at 1759 Broadway, circa 1930, at left. Co-founder Roberto Sanchez I, at right wearing a black tie, inside the Casa Sanchez kitchen during the 1930s. “There’s nothing better than a hot tortilla that puffs up with nothing on it,” Sanchez told SFGATE. “In those times, it was all tortillas, corn tortillas.”
In 1968, Casa Sanchez moved to 2778 24th St. It was at this time that the family also evolved the iconic logo, which depicts a little character with a friendly smile and a yellow sombrero as he blasts off into space straddling a corn-shaped rocket. As the boom of taquerias began to spread throughout the Mission District, the demand for more Sanchez foods soon followed. According to Sanchez, by the mid-1960s, the family brand was earning $1.1 million in annual sales.
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