In 1932, a twenty-eight-year-old confectionery manager named Charles Elmer Doolin ordered a sandwich and a nickel bag of corn chips at a small San Antonio café. He liked the chips enough to track down the man who made them, a vendor named Gustavo Olguín who was getting ready to move back to Mexico and wanted to sell off the business. Doolin bought the recipe, a hand-cranked potato ricer, and nineteen retail accounts for one hundred dollars, borrowed from his mother, who reportedly pawned her wedding ring to help raise it.
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