The Leo's story
Leo Aguilar was born on November 5, 1909, in the Mexican state of Coahuila, though the exact location is unknown. Tragically, he lost both his parents shortly after his birth due to pneumonia, likely stemming from the 1909 pandemic. He was raised by relatives in San Antonio, Texas, where he lived without formal education until he was 16. At that age, he ventured to Memphis and found employment at the Peabody Hotel, famously known for its duck story.
Leo Aguilar - Creator of the recipe
Leo got married and then enlisted in the Army, serving in the medical corps during the war. It was during this time that he formed a lifelong friendship with Dr. Joseph Hill, lasting over 60 years. After the war, they settled in Dallas, where Leo married my grandmother Evelyn and together they established the Wadley Blood Centre. Leo's inventions and collaborations with
international doctors led to the creation of plasma, saving over 20,000 lives in the South Pacific during the war.
Evelyn & Leo Aguilar
Leo's contributions to medical science were significant, with 32 patents attributed to him, crucial in the development of plasma and leukemia cancer blood research. Despite having no formal education, Leo was fluent in two languages and held many trade diplomas. His dedication to his family, stemming from his own experience as an orphan, was unwavering, and he cherished his role as a husband and father above all else.
Leo was honored as an Honorary Doctor at Wadley and was widely recognized by his medical peers for his brilliance and contributions to blood and cancer research. Dr. Hill's son, also named Dr. Hill gave Leo's obituary at his funeral, celebrating his legacy of success, love, and altruism in helping others.
Leo’s cheese dip recipe and legacy did not pass with him however as my mom, Ann, continued on the tradition and spread the cheese dip far and wide. This is her history of Leo’s and what it has meant to her.
“I grew up in Dallas, Texas, savoring my Dad's (Leo's) Chile Con Queso, a blend of my Mexican father's and German mother's culinary influences. Inspired by their passion for cooking, I began making our dinners by age nine and eventually made my Dad’s recipe which gained popularity when I started selling it commercially in 1984. Despite economic challenges in 2007 that halted our business, I continued making Leo's at home, and my son Jon now sells his version in Australia, keeping our family's culinary legacy alive. Leo's Chile Con Queso remains a cherished, delicious tradition enjoyed by many around the world.”
Leo’s Chile Con Queso has always been a staple in our family and we love sharing with friends all around the world. We hope you try our cherished recipe and enjoy the deliciousness.