el chito mexican food

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Marlo Aguilar

If you were to wonder around on any rainy Sunday in the Capitol Hill neighborhood of Seattle, you might stumble upon the Broadway Farmers Market.  You would notice booths full of winter produce, like apples, potatoes, maybe some squash.  Some with locally brewer will be sampling their takes on kombucha, wine, and ginger beer.  If you are early enough, you might be tempted by freshly baked pastries still warm from the oven. The farmers markets in Seattle are entrepreneurial hotspots, and part of what makes Seattle a great city.  They offer a great first platform for people to test their products, and follow aspirations of growing their business into something more.  

If you continue your stroll up the line of sellers at the Capitol Hill Farmers Mrket, you will come across a brightly decorated booth that is producing quite a bit of steam. A long might be barricading the sidewalk, like a small protest against pedestrian access for the sake of sating their desire for what might be the best tasting tamales they have ever eaten.  

The sign will say El Chito Tamales.  Busy behind the table seperating him from his customers, Marlo Aguilar will likely be frantically serving up hot tamales from giant steamers. The Broadway Farmers Market is where Marlo Aguilar started, and where he has continued to serve his outstanding tamales for over seven years!  The secret of his amazing tamales seems to be out, now people coming out and regularly commenting on the outstanding taste of his tamales.  

Marlo immegrated from Mexico to attend college in (colorado?).  One of his classes held a potlock, where he shared his tamales with his peers. Some of them encouraged him that he could sell his tamales, but starting a business at this time in Marlo's life was out of the question.  But the experience planted a seed.

Years later, living in Seattle, he would continue to bring his tamales to potlocks and parties.  At these parties, people would ask if they could pay him to make tamales for them.  Gradually, he started making and selling so many tamales, that he decided to start a part-time business and sell them at farmers markets.  He started earning enough from selling tamales that he eventually quit his job, and focused solely on developing his business, as well as adapting his recipe.

Today, he has full time employees that help him serve El Chito Tamales all over the city in his two food carts.  He has a website where customers can order tamales to be delivered by mail.  And he has dozens of passionate Yelp reviews espousing the quality and taste of his product.