About Rico

Mexican Roots.
Texas Raised.

Ricardo spent his early childhood in Aguascalientes, Mexico, where food was closely tied to family, tradition, and gathering around the table. After being raised in Texas, those roots found a natural home beside the smoker. His cooking brings together the bold chiles, warm spices, and deeply layered flavors of Mexico with the patience and simplicity of Texas barbecue. Inspired by the open-fire traditions of Argentinian asado, Rico is drawn to the honest process of cooking over wood—controlling the heat and allowing smoke and time to do the work. Every cut of beef is treated with deep respect, from the ranch it comes from to the moment it reaches the fire. For Rico, open-fire cooking is not just a technique. It is a way to honor the ingredient, bring different cultures together, and make food meant to be shared.