52�NOVEMBER / DECEMBER 2025 ABASTO.COM By Hernando Ramírez-Santos E ladia Ayala doesn’t just run her business from an ofce. Te owner of Teloloapan Meat Market and Telemarket, a chain of 11 Hispanic supermarkets in Houston, still spends part of her time kneading the dough for the tortillas that are always sold fresh in her stores. Her story is that of an immigrant who tur- ned hard work into a family business with more than 240 employees. ROOTS IN GUERRERO Ayala was born in Ixcapu- zalco, Guerrero, the eldest of nine siblings. From an early age, she learned the value of commerce from her mother. In her village, they sold tamales, tacos, and bu- ñuelos, and in exchange re- ceived basic products such as eggs, corn, and beans. Tat early training prepared her for the challenges that would come. Her initial intention was to study pastry ma- king, but the costs pre- vented her from doing so. In 1989, she emigrated to California to follow her sister. Tere, she worked in sewing and then moved to Florida to work picking lemons, while selling ta- males in the markets on Sundays. Tat combina- tion of sacrifce and creati- vity was the beginning of her journey as a merchant in the United States. Eladia Ayala Behind Teloloapan Meat Market THE WORK AND VISION FIRST STEPS IN HOUSTON When she moved to Hous- ton, Texas, Ayala got a job at Antonio’s Latin Market, where she learned cooking, butchery, cashiering, and fruit and vegetable handling. She was only 19 years old and al- ready had experience in all the trades of a store. In addition, she continued to prepare tamales, chilies, and cheeses that she sold on the street. Shortly there- after, with a driver’s license and a van, she began selling fruit, bread, and tortillas as a street vendor. In 1991, pregnant with her first daughter, she was advised to open her own business. With $10,000 in savings and $50,000 in financing for equipment, she and her children’s father opened their first 1,500-square-foot store on Aldine Bender Road. Continues on page 54 FOOD INDUSTRY