Ever since I can remember, my dad asked me to go with him to the butcher shop every Sunday to choose the chops that we were going to prepare on the grill. Whether it was the 7-point chop, the "Zero" chop, the Loin chop, the Rib chop, the Chuck for Grilling, the Northern Needle, the Flecha for Grilling, the Carrileras ribs, the Country ribs, or even fine cuts like New-York, T-Bone, Cowboy, and the King of Kings "Ribeye" because it was an art to prepare a "Carnita Asada". We also bought white onions to marinate, wrap them in aluminum foil and put them on the grill, jalapeño peppers to boil them, marinate them and put them to grill and to top it off we would top them with avocado, either to prepare an exquisite guacamole or just like that. Every Sunday was an art, a very Northern Mexican tradition.

Years went by and for obvious reasons of the natural path of life, each of us took our own paths to different places and I continue to maintain that tradition that my Father taught me and over the years I have improved.

I share with you one of my greatest passions:

Grilling Meat on Charcoal!