In the heart of Oaxaca City, Mexico, lies a small shop that has become a sensation in the region. Wicho’s Donut House is a family-owned business that has turned the humble art of doughnut-making into a thriving success story. Founded by Jesús Morales Mendoza and his brothers after they returned to their hometown from California, where they had worked as bakers at Winchell’s Donut House in Los Angeles.
The Morales family’s journey began when they crossed the border legally in the mid-1990s, driven by a desire to work and save money for their families and parents. After mastering the art of doughnut-making, they decided to open their own shop back home. With years of hard work, sacrifices, and perseverance, Wicho’s Donut House finally opened its doors four years ago.
Today, the shop is a staple in the community, attracting customers from all over the region. The shop’s success can be attributed to the family’s dedication to using only the freshest ingredients, sourced locally whenever possible. They have even secured a special doughnut flour directly from their former employers in Los Angeles.
The Morales family’s story is not just about business; it’s also one of hope and resilience. It shows that with determination and hard work, anyone can achieve their dreams, regardless of their background or circumstances. As Jesús says, “The only thing we don’t have to buy is the most important ingredient, love.”
Wicho’s Donut House has become more than just a business; it’s a symbol of community and a source of pride for the people of Oaxaca City. The shop’s diverse clientele includes connoisseurs, politicians, foreigners, and locals who come together to taste the delicious doughnuts and experience the warmth and hospitality of the Morales family.
As we left Wicho’s Donut House, our driver Félix smiled and said, “I told you guys, yes we can, paradise is within us.” The salsa music played in the background as we headed home with a box of fresh doughnuts, filled with the knowledge that sometimes, it’s not about where you come from, but what you create for yourself.
Source: Culinary Backstreets
