G u a d a l u p e C o u n t y l i v i n g
November 2020
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in this issue november 2020
FEATURES 10 DOWNTOWN KINGSBURY RESTORATION
Mayor of Kinsgbury, Shirley Nolan, is helping her town uncover some of its former glory
14 DIA DE LOS MUERTOS
Teatro de Artes de Juan Seguin discusses the traditional way to celebrate the dead
10
18 CRAZY LEGS SAUCES
Matthew Lange pours out the details of his sauce making skills
CULINARY CREATIONS 26 BARBECUE SAUCE TURKEY MEATBALLS
Crockpot meatballs that will be the hit of your holiday potluck
14
UNDER THE HOOD 22 1930 MODEL A FORD
Dan Daniels rebuilds his first car twice in its 54 year journey
ON THE SCENE 30 JP’S MUSIC CENTER
Decades of music and a story of one mans desire to share his passion
AROUND TOWN 32 FAVORITE FINDS
Unique items from local small businesses
34 FACES OF SEGUIN
4
Submitted photos from our readers
SEGUIN ~ GUADALUPE COUNTY LIVING
on the cover Photo by Lizz Daniels
Seguin Police Officer Brittney Cimental models Dia De Los Muertos makeup by Bailey Garcia in front of Central Fire Station.
18
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FROM THE
G u a d a l u p e C o u n t y l i v i n g
Editor
I
t’s the time of year when we start thinking about all the things we are thankful for. This year has been rough for most of us, but that doesn’t mean there aren’t still plenty of reasons to be grateful. Most of us are thankful for the obvious –– our families and loved ones, a place to lay our heads, and the resources we have to support ourselves and our family. I encourage you to really think about all of these things and consider that many people are struggling to find a reason to be thankful. We have many amazing non-profit organizations in the area that could use your help, and please remember to continue to support all of our local small businesses. This month’s stories feature Shirley Nolen, Yvonne De La Rosa, and Matthew Lange, who share their reasons to be thankful. We also explore the worlds of music and cars with JP Amador’s love of music and Dan Daniels, who takes us under the hood of a car he’s been rebuilding since he was sixteen years old. It doesn’t matter what you’re thankful for, just as long as you find a way to spread the joy of life to those around you. A very Happy Thanksgving to all of Seguin! I am thankful to be a part of this beautiful community.
Vol. 7, No. 6 Seguin magazine is published twelve times a year by the Seguin Gazette. Publisher
Elizabeth Engelhardt Editor
Desiree Gerland PHOTO Editor
Lizz Daniels Graphic Designer
Bethy Male Writers
Dalondo Moultrie Felicia Frazar Joe Martin Lizz Daniels Michael Pape ADVERTISING
Delilah Reyes Gay Lynn Olsovsky Laurie Cheatham TO ADVERTISE IN SEGUIN Magazine call 830-379-5402 have Story Ideas? let us know
seguinmagazine@seguingazette.com
Desiree Gerland
Desiree Gerland, Editor
SEARCH SEGUIN GAZETTE All material herein c. 2020 Southern Newspapers Inc., dba The Seguin Gazette, 1012 Schriewer Road, Seguin, TX, 78155. All rights reserved
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SEGUIN ~ GUADALUPE COUNTY LIVING
An INSIDE look from our
WRITERS
“It shouldn’t be long before the construction overhauls are complete and business should begin to boom in downtown Kingsbury. Mayor Shirley Nolen was extremely pleasant as I intruded on her time to get her to show her vision for the historic buildings she bought and is restoring. As exciting as it was to work with the mayor, more exciting might be the prospects of what her little once-crumbling buildings will be.” – Dalando Moultrie Walking into Teatro de Artes, I was immediately made to feel like a member of la familia. They gave me a tour of their building which has an entire story all its own, and shared with me what makes Dia de Los Muertos special. Though it is not a holiday I celebrate myself, I found it inspiring to listen to Yvonne and Sulema talk about their heritage. They shared stories about their grandparents and showed me what its like to be part of a heritage that goes back thousands of years. – Lizz Daniels Meeting Mathew Lange of Crazy Legs Barbecue was a treat. His passion for his work both professionally and as an up and coming entrepreneur is truly inspiring. Getting the chance to visit Matthew’s home and witness how he masterfully creates his concoctions was like being placed in a television special. Hopefully the article inspires others to turn their passions into more than just dreams. – Joe Martin
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Restoring Mayor helps spearhead resurgence in downtown Story and photos by Dalondo Moultrie
P
eople who live in and visit downtown Kingsbury soon will be able to find a toe-tapping good time and a pleasurable dining experience, not to mention convenience of a general store, if all works as the mayor plans. Last year, Shirley Nolen and her husband bought a trio of aging buildings in town and are working diligently to restore them to their former glory, and inject some needed life into Kingsbury. They opened a grocery store in one and have plans for the other two adjacent structures, Nolen said. “We would like to have a dancehall and events place in one and a place to eat in the other,” she said. “We’re working toward that.” Nolen is a fifth-generation Kingsbury native. She has seen the town change throughout the years and hopes to be a part of further changes. One change she saw was three buildings losing their luster on Railway Street. Something needed to be done. “I bought some of the buildings here in downtown and we’ve been restoring them and getting them ready,” Nolen said. “We’ve already got some of them ready for businesses here in downtown.” She acquired the buildings after separate dealings with the woman who owned them. After some pondering, Nolen said she asked the owner if she would be interested in parting with the buildings, which hadn’t been used for a “long time.” “They were getting noticeably in some disrepair,” Nolen said. “I made an offer and she accepted.”
Kingsbury
That happened in May 2019. Renovations took place at one of the buildings and it’s now safe and open. Kingsbury Country Store opened for business in late July in the smaller of the three buildings. Nolen said she now pulls quadruple time as the city’s mayor, owner of Kingsbury Country Store, an IT manager at Vitesco Technologies in Seguin and as a member of the crew refurbishing the other two buildings. “This was the smaller building so it was a little easier to get repaired, get restored, so it’s the one we got going first,” she said of the grocery store. “We’re still working on the other two everyday.” All three buildings have served numerous purposes throughout their
12 SEGUIN ~ GUADALUPE COUNTY LIVING
history Nolen said. The little one used to be a post office the early part of last century, she said. The middle building served as a general store around the same time. There, people could purchase things like bedding, shoes, groceries, meat and cheese, farm implements and wood stoves. One was a drug store at one point. It eventually was transformed into a saloon, Nolen said. “They’ve probably been closed pretty much since about the mid-1980s,” she said. The Nolens have made steady progress on the repairs. Though at times it doesn’t always feel like it, Nolen said.
“Every time we think we’ve made headway on some things, we find out there’s something else that needs attention,” she said. “We’re still finding out exactly what all needs to be done.” The two unoccupied businesses have some infrastructure work to be done. She is working to shore up all deficiencies and make both buildings usable, Nolen said. While the plans for the two remaining buildings aren’t etched in stone, the restaurant and dancehall are what she’s working toward achieving, Nolen said. She’s not sure when the structures will be safe enough to open but, fingers crossed, it won’t be long now. “I would think next year the other ones would be ready to go,” Nolen said. “I was hoping by the end of this year, but I don’t think that will happen; maybe the middle of next year.” Safety is important. Having the additional businesses could add to the continued renaissance of sorts in Kingsbury and help add life to the Texas town. Her neighbors, constituents and customers welcome the changes, Nolen said. “It’s really good for people here. They’re really excited about what’s going on downtown,” she said. “They’re excited about more things happening down here.”
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DIA De LOS MUERTOS the
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I
n the middle of a table, sprawling with flowers and grinning Calaveras sits nestled a simple bowl filled with coarse, white salt –– el sabor de la vida. The hope is that the familiar taste might lure the souls of the dead back to the living world for a visit during Dia de Los Muertos. The city of Seguin is rich in Hispanic heritage and residents who observe the Dia de Los Muertos’ many traditions. At Teatro de Artes de Juan Seguin, an altar strewn with an array of colorful memorabilia has become the backdrop to weekly Ballet Folklorico lessons and mariachi rehearsals since its preparation in early October. To celebrate the Day of the Dead, the cultural arts center usually opens its doors to host a community event. This year, however, to ensure that ‘the living’ stay healthy while honoring the dead, Teatro is adapting festivities to suit the needs of 2020. Executive Director Yvonne De La Rosa is one of the many people working together to get the event ready. “What we are going to have is
a collaboration with the Center for Mexican-American studies at TLU, and also the Indigenous Cultures Institute will be doing the ceremony,” she said. “Taking part in something like asking your ancestors to come back should be done in a formal fashion, for me, as an indigenous person that was important. Dia de Los Muertos has become very commercialized, and there is none of that here.” The commercialization De La Rosa references may be due to the ever-expanding influence of Mexican and Latin culture in the media. Films like Disney/Pixar’s Coco generate interest and excitement by connecting the youth to their heritage, but only skim the surface of the day’s importance. While the film paints a vibrant visual story, it misses some of the beauty found in the ritual of inviting ancestors to visit from beyond the veil, which originated long before the Catholic church incorporated the Aztec festival into their faith as All Souls Day. “Our way here is traditional,
not Americanized,” Teatro Board President Sulema Silva said. “I was not brought up necessarily celebrating it, but there was always an altar at my grandmother’s house with pictures of family members and rosaries. That was a constant.” Silva’s abuela instilled in her the importance of planning and preparing the ofrenda. Of all the things included to honor the dead, two should never be overlooked, she said –– water and salt. “I was very close to my grandmother and she would tell me salt adds flavor to life and the souls of the dead crave that,” she said. “When you’re served a plate, it doesn’t matter if you’ve tasted it yet or not; most people are going to throw some salt on it because salt makes everything taste better. Just like when we are alive, those who have passed on rely on their senses to guide them – we always give them light and provide them with water because, after their long journey, they need to quench their thirst for life.” Whether a simple can of CocaCola or a cherished pot for cooking, the items loved in life, maintain their importance to the dead long after ashes have returned to the earth, which is why they are displayed. Marigolds act as a beacon to guide spirits home with their pungent smell and vibrant orange color,
16 SEGUIN ~ GUADALUPE COUNTY LIVING
serving as a symbol reminding celebrants that the visit from the dead is beautiful but brief. “Marigolds have a short lifespan,” Silva said. “So we have that on our altar to entice the spirits to come visit us, but we only want them for a little bit because they have another life to live. They visit us for a quick time, and the marigold blooms for a quick time. When the marigold is gone, their spirit leaves us again.” Along with marigolds, one of the most iconic ways to celebrate Dia de Los Muertos is by transforming into a sugar skull with makeup. The face is painted and adorned with flowers, contrasting colors and shading to grant an other-worldly visage to those that understand death is a natural part of life. “When people paint themselves, it’s mocking death,” De La Rosa said. “Everything that’s happening with the music, dancing, and makeup shows that we mortals are not scared. We know that death is a part of life, and what we do between the time we are born and death is about what we’ve done to make the world a better place.” The mission of positively impacting the community through cultural sharing is at the heart of the non-profit’s mission. Teatro is family. It is home –– a safe space to connect with others via shared identity. It is also about increasing knowledge in the community by facilitating a crossgenerational environment where all ages, genders, and races are welcome to have fun and participate. “Our celebration is not all glitz and glamor, but it’s never a time of mourning,” Silva said. “This is una fiesta. We brought the spirits all their favorite things; we are going to have fun, laugh and have a great time.” Dia de Los Muertos is celebrated from October 31 to November 2, and while Teatro de Artes has to do things a little different this year, the spirits likely won’t mind too much so long as there’s an extra pinch of salt in the bowl to make up for the trouble.
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GUADALUPE COUNTY LIVING ~ SEGUIN 17
Matthew
Saucier
Story and Photos by Joe Martin
M
atthew Lange has always loved to cook. His affinity for flavorful food led him to create barbecue sauces. For more than 10 years, the self-taught saucier has cranked out a medley of flavors from his kitchen located on his family ranch. After perfecting his recipes, Lange began looking to the horizon and branched out to sell his concoctions under the name Crazy Legs Barbecue Sauce. “A friend of mine came up with the name,” Lange said. “I’ve got muscular dystrophy. So, that’s how he came up with it. [He’d say] ‘your legs get a little wonky.’ And I have a tendency to trip on things and that kind of stuff.” Lange offers four variations of sauces – Sweet Texas BBQ Sauce, Mustard BBQ Sauce, Habanero BBQ Sauce and Tangy BBQ Sauce – which can be found on shelves at the Kingsbury Country Store along with Traveling Gypsy Antiques & Collectibles at the Seguin, New Braunfels and Gruene locations. The sauces cover a range of flavors and sensations taste buds can pick up on, from the molten habanero to the tingly tangy sauce; all made with expert precision and care. “[They] are your basic barbecue
Lange’s neatly kept kitchen resembles a science laboratory with recipes, notes and sauce ideas jotted on a board near his burners for quick review. sauces except I’m making them from scratch from each individual item,” Lange said. “It’s not like I’m mixing ketchup and other things that a lot of other people [use]. These were all made from the ground up.” Making the four sauces was a process that took years of experimentation. “I’d make them for a few friends 20 SEGUIN ~ GUADALUPE COUNTY LIVING
– I’d pretty much give them away because it wasn’t like I was running a business off of them yet, it was more of a hobby,” Lange said. “ I’m not making enough money to support myself off of it. Maybe this year, I’ll turn it into a profitable business.” Lange was inspired to conduct his science from home after working for years as a research and development
project manager at International Food Systems in New Braunfels, he said. “I learned everything on the job,” Lange said. “In my normal day job, I develop snack seasonings, snack dips, tortilla products, gluten-free products – just about everything. [But] I like working on sauces. If I was a chef, I’d be a saucier.” Lange’s work has helped him craft
and hone his sauces. “I’ve got a lot of the same knowledge as chefs, as far as spices and ingredients and everything,” he said. “Except, I’ve also got the know-how on the functionality of a lot of things. You know you’ve got your starches, your gums, and all kinds of other stuff that you can use in these products, and if you know how to use them, they help.” Cooking up a single collection of one flavor of sauce for distribution can take Lange hours of work. Overtime, Lange has developed a system that has him bottling 36 flavors at a time. Although the sauces he has made have garnered a following throughout the area, Lange is constantly brainstorming on how to expand his product. “I made a test batch recently that’s a dark barbecue sauce with a little bit of cocoa – it’s got a real dark flavor,” Lange said. “And then I actually came up with a new sweet jalapeño glaze inspired by another friend of mine.” Lange’s neatly kept kitchen resembles a science laboratory with recipes, notes and sauce ideas jotted on a board near his burners for quick review. The counters also host a variety of bottled spices, herbs and rubs, which Lange also makes for his Crazy Legs brand, along with various instruments. “I’ve got test equipment for everything,” Lange said. “PH meters, salt meters, refractometers. I’ve got a lot of the equipment that you would normally have. I’ve just been buying it up over the years because it’s pretty pricey.” As Crazy Legs, Barbecue Sauce continues to grow, Lange hopes to develop sauces for those whose diets are more selective. “I’m in the process of doing sugar-free,” he said. “I’ve had people say ‘if you have sugar free, I could buy some.’ There’s so many diabetic people and people that are allergic to wheat, so I can’t really make everything, but I can try to make one that’s a little more friendly for other people.”
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GUADALUPE COUNTY LIVING ~ SEGUIN 21
CULINARYCREATIONS
Slow Cooker
Barbecue
Sauce
Turkey Meatballs Recipe and photo by Michael Pape
N
ovember, are you already here? Fantastic. That means it’s turkey time. This month we’ll be making some incredible, edible, and easy meatballs. Thanksgiving also approacheth, so you know they have to be turkey meatballs. I have Crazy Legs and crazy eyes for some tangy, tasty, and tantalizing turkey-themed food. I’m quite thankful for the excuse to make a ton of these and, hopefully, you will be, too!
- Ingredients 1 large egg 2 pounds lean ground turkey (92 to 97%) 2/3 cup Panko 3 cloves of garlic, chopped finely (or 1 tablespoon minced) 2 teaspoons oregano 1 and ½ teaspoons salt 1 teaspoon paprika 1 teaspoon fresh ground black pepper 1 large sweet onion 1 and ¾ cups Barbecue sauce (Of COURSE Crazy Legs Tangy is my sauce of choice for this recipe) ½ cup store-bought or homemade Italian dressing (I’m using Newman’s Own Zesty Italian) 1 Tablespoon olive oil
- Instructions Lightly beat your egg in a large mixing bowl. Add the ground turkey, salt, pepper, paprika, oregano, garlic, and Panko to your beaten egg. Mix the ingredients together so they’re combined, but try not to over mix. I like to get dirty and dig my hands right in for some hand mixing. Now that your mix is lovingly combined, roll the meat into balls. I tend to keep mine a little larger than a golf ball, but feel free to tinker per your preference. Place your rolled balls onto a baking sheet. We’re gonna brown the meatballs in a skillet, but first let’s prep the slow cooker. Place about half of your onion slices into the bottom of your slow cooker. Take a cup of your Barbecue sauce, cover the onions and bottom of your pot with it. Now, pour a quarter cup of your Italian dressing into the barbecue onion brew. We saved about half of our Barbecue sauce and dressing to pour over the top of our meatballs. Back to them balls! We’re going to brown them here, a step I don’t recommend skipping. Browning the sides of the meatballs helps keep them together in their sauna of sauces. Get your olive oil and coat a large pan/ skillet with it. Turn the stove up to medium heat, and let it warm the olive oil. A sizzling drop of water tells you it’s at a good temperature to start browning your meatballs. A minute on each side should do. As your meatballs come out of the skillet, layer
them in the slow cooker. When you’ve got them snuggled nicely together in their barbecue bath, pour the rest of your sauce and dressing over them. Place the other half of your sliced onion on top of the cozy, barbecue-lanket meatballs. Here we go! Once the last of your ingredients are in the pot, it’s time to fire that bad boy up. You’ll want to cover and cook for about 6 to 8 hours on low. I cook for about 4 hours on high, and they’re perfect, so feel free to crank up the heat if you don’t have a full day to wait for this deliciousness. Just keep an eye on them as the timer approaches 4 hours, some pots run a little hotter than others. When the time is up, you’re done! Spoon out the onions and sauce to serve with your easy turkey meatballs. Serve as an appetizer, on a Barbecue turkey meatball sub, or just eat straight off the plate. Yes, absolutely use teeny forks, or those little sword toothpicks. You have my permission. Enjoy, enjoy, enjoy!
- Notes Try some smoked paprika, instead of the standard paprika. You’ll be pleasantly surprised at the change in flavor. A small experimental change, for a large difference in flavor. You can use oats or breadcrumbs in place of Panko, I’m just a fan of the texture. I always strive to get away from that near-meatloaf taste with my meatballs, and Panko does the job. I do tend to use less Panko/ crumbs than my recipes call for, to avoid just that. This time I followed my suggested measurement, and it worked out excellently. Use any meat! Beef, pork, chicken, etc, all work well for a little change of pace, and taste. I chose turkey because it really works with the barbecue sauce used in this batch. Okay, okay, the time of year influenced my decision. A little. I love these sliced in half on a sandwich. Add some cheese, pickle, fresh sliced onion, five times more spoonfuls of barbecue sauce than you need, and woo! Colby Jack cheese seems to hit just right when chowing down on a sandwich with these babies in it. As always, tinker, experiment, and learn some new things about what you like when cooking. I sincerely hope you all have a Happy Thanksgiving!
UndertheHood
A Full Circle Journey
A
1930 Model A Sports Coupe found its way into Dan Daniels’ heart and garage not once, but twice in its existence. Daniels, a Seguin native, first purchased the 1930s classic car when he was 16 years old in 1966. In high school, his shop teacher Mr. Walker would often talk about cars and the rebuilds he was working on, Daniels recalled. “My friend and I went over to see his cars, and he had beautiful Mercurys — old, 1935-36 Mercurys in his garage, beautiful,” he said. “I got interested and asked him what he thought I should get. He said, ‘get a Ford Model A, they’re easy to work on, parts are available, and I know a fella in Gonzales.’” Daniels contacted the man and found he had a field of Model A’s for the young driver to peruse. One particular vehicle caught his eye. “I walked out there, and he walked with me,” he said. “I thought my car was a convertible; it was the only one with a soft top. I told my father I wanted this one, and he said that it was way too much money.” A Model A brand new in 1930 was $600, the ones in the field were $150; however, the one that caught
Story and photos by Felicia Frazar
Daniels’ eye was $300. After pleading with his father for about two hours, the pair purchased the car and began the journey back to Seguin, with Daniels behind the wheel of his new-to-him vehicle. “I drove it all the way to Seguin from Gonzales, and it is a rust bucket deluxe,” Daniels said. “I get it to Seguin, and the radiator blows up. I had it towed the rest of the way to the house.” Daniels spent the next several years working to rebuild the classic coupe. Once it was complete and roadworthy, he drove it everywhere. Garner State Park, Austin, the coast, no journey was too far for the Model A. “I drove it never fearing that it would break down on me. It never did,” he said. “Now, I’m afraid to go around the block.” After nearly 30 years of cruising the coupe, Daniels’ shop teacher purchased the car from him in 1994. “He wanted it, and he was ready to rebuild another car, so I sold it to him,” Daniels said. “He kept it from ’94 to 2015, and he developed Alzheimer’s, and so in 2015, I bought it from Mrs. Walker.”
The Model A was the first Ford to use the standard set of driver controls with conventional clutch and brake pedals, throttle, and gearshift.
Little did Daniels know when he got to the Walker residence, he would have his work cut out for him. “When I got there, it was completely dismantled,” he said. “It took three trips with three great, big long trailers to bring all of the parts back.” Part of piecing the vehicle back together was determining what his shop teacher had done with the engine, transmission and rear. Was he in the process of disassembling them, or had he already rebuilt and finished them? Using his previous knowledge of how his former teacher worked, Daniels gambled that he had finished the job. “There were cotton rags stuffed in the engine, and Mr. Walker would stuff rags in the engine to keep dirt out when it was finished. So, I went under that assumption,” he said. “I flipped a coin and decided that he finished the engine. Luckily, I was right.” With some help, it took Daniels between four and five months to piece the car back together. Daniels takes his car out for drives as often as possible, participating in annual city parades with friends, visiting seniors and surprising local residents in birthday parades. The engine purring under the hood of Daniels’ Model A isn’t the original. It’s a rebuilt Ford Flathead 4-cylinder, 52-horsepower engine. It houses a 6-volt electrical system, spoke steel wheels, and mechanical brakes. The color isn’t the original paint, but Daniels is pretty sure it is an original Model A color. “Mr. Walker wouldn’t have done something outrageous on that,” he said. The soft top sports a back window that opens, allowing the front passengers the ability to talk to those in the rumble seat, also referred to as the “mother-in-law seat.” This, along with the steel wheels and the fenders, are among Daniels’ favorite aspects of his car. The thing he’s proud of most is the story behind how his car came full circle back to him. “It’s unique that I was able to repurchase my car,” he said. “The folks at the Model A Club said once you sell them, they’re gone.” 26 SEGUIN ~ GUADALUPE COUNTY LIVING
A “rumble seat” is a reverse trunk lid that opens to reveal a hidden bench seat. The rumble seat stems from the era of horse-drawn carriages.
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The engine under the hood of Daniels’ Model A isn’t the original. It’s a rebuilt Ford Flathead 4-cylinder, 52-horsepower engine. It houses a 6-volt electrical system, spoke steel wheels, and mechanical brakes.
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ontheScene
Music Center Story and photos by Joe Martin
J
P Amador sits behind the counter of his music store surrounded by hundreds upon hundreds of vinyl records, cassette tapes and CDs that culminate decades of work in the music business. Throughout the morning, Amador’s phone rings, and his voice permeates throughout the shopping center of which his store is attached as patrons and friends both call in and stop by the store simply to speak with the popular Seguin staple. To the untrained eye, Amador may seem like an everyday shop owner, but his journey to owning his store at 633 E. Court St. has led Amador on a path that has made him somewhat of a Seguin icon in the Tejano music scene spanning back to the 1960s. Since childhood, Amador has loved music – Tejano music specifically. His dream was to open a record store. However, convincing his family to invest in such a business endeavor in 1950s Seguin was a difficult proposition to sell. “I was a migrant worker when I was growing up,” Amador said. “I was born and raised here, of course, but we used to go to work in the fields every summer. There used to be a Starnes Music Center in Seguin, they sold many instruments, and they sold 45s (single vinyl records). So in the late ’50s, when I was a teenager, they would sell the 45s when the rock craze started. You know, Elvis and all that.” Amador and his friends frequented the store, gobbling up as much music as possible, purchasing records and record players.
“We had enough money to live on and little bit extra, so I would always tell my mom, ‘Let’s open a record shop. I know it can do good,’” he said. “She would say ‘No, no, no. We don’t have money for that.’” Things would eventually change for Amador. At the age of 18 he married his high school sweetheart, who’s father had businesses in the jukebox industry. While Amador was serving in the Navy, he floated the idea of his lifelong dream to his father-in-law. Between the family’s connections and a little investment, Amador said it was a surefire deal. In 1969, equipped with $1,000 from his father-in-law, Amador set out to make his record store a reality, but there was a catch – Amador would run the store, but his father-in-law would own it. “It wasn’t my place, it was his,” Amador said. “So, we went and got the sales tax done and all that stuff…I said ‘I want you to pay my wife $70 a week, but the place is going to be yours.’” With a record store finally at his fingertips under the name of Leo’s Record Shop, Amador was excited for opening day. However, his obligations in the Navy Reserve required him to 30 SEGUIN ~ GUADALUPE COUNTY LIVING
go to California, leaving his wife and and her father to man the store opening weekend. “Our opening date was March 29, 1969,” Amador said. “I left around three in the morning that Saturday morning – she opened up, and we hired one of the most popular DJs at that time from San Antonio… [and] I left with everything in place.” Amador called his wife the next day and learned about the store’s success. Leo’s sold out of just about everything, his wife told him. “She said that the white folks had come in and wanted country records,” Amador said. “The black folks came in, and they wanted blues and soul, and we hadn’t really prepared for that. We were targeting Hispanic people because that’s what I had in mind. Hardly anyone sold Mexican and Spanish music.” To accommodate the unexpected market, Amador eventually traded with several other record shops around the San Antonio area to gain access to a wider variety of music. For years, Leo’s Record Shop remained a Seguin hub for music, outgrowing its first location and relocating to the downtown area. However, Amador still did not
personally make a profit from the store, he continued working various jobs at other local businesses to make ends meet. Although the record shop brought joy to Amador’s life, he and his wife eventually left the store and Seguin for work, he said. The couple left the business in the care of his wife’s sister whose knowledge in music was not as deep as Amador’s, leading the shop to fall on hard times, he said. “My father-in-law said, ‘Why don’t y’all just come back,’” Amador said. “So, I told him I want to buy the record shop. That’s the only way I’m going to come back.” Amador’s father-in-law agreed and, in turn, Amador left a well-paying job to return to Seguin and take the reins of the store around the mid-1970s. With the shop now in his full control, Amador renamed it to JP’s Record Shop. He eventually partnered with the local radio station for advertisements and to gain access to exclusive records, he said. “I loved [owning the shop], that was my dream,” Amador said. Owning a record shop in the 1970s proved lucrative, as both the
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Tejano and Country music scenes began to boom. “So then Tejano explodes and at the same time right after, that ‘Urban Cowboy’ and Country music explodes. Everybody wanted to be a cowboy, so we were selling everything,” he said. “And then metal rock comes in, and all these bands started coming in, and Kiss comes in. So we hit everything, I mean everything. We hit it right on the deal.” The success of the music industry combined with his partnership with the radio station was fruitful. Amador began selling concert tickets from the store, bringing in people from across the state. He even dabbled as a band manager. “I started connecting with musicians, so every time a band would come [into town], I would have autograph sessions at the shop,” Amador said. “And then all the little kids started rock bands and said, ‘JP can you manage it?’ I said, ‘Yeah.’ So I managed rock bands.” As the 70s came to a close, so too did the whirlwind at the record shop. However, his love for music lived on for years. Amador moved on to operate several different businesses, including a bakery and convenience store – the latter of which he also sold music from among many other products. Amador eventually sold his convenience store and retired until reentering the music business with his latest shop, JP’s Music Store, where he sells the music he has accumulated for decades. “I was bored. I wasn’t doing anything,” Amador said. “Then I had all of this leftover and all the records and all the vinyl and all of that stuff. I got bored at the house, and I love people.” Although Amador still predominantly continues his passion specializing in predominantly Tejano music, the hundreds of CDs, cassettes and vinyl records that dot his newest shop consist of classic musical hits from the likes of Selena, Jimi Hendrix, The Animals, Metallica and beyond.
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