quemamascabron

It’s been some time since I’ve cooked and put some food out for market. last minute PRE SALE ONLY. DM for details and place order Saturday Jan 13th Barbacoa Cabeza de Cabrito suckling goat whole head wrapped in charred maguey leaves served with corn tortillas and salsa

Getting down on the been thinking about hanging meats to achieve crispy and moist finished product. And let me tell you this has been one of my best wings cook in awhile!! Y’all know I can’t waste a good fire here comes 1 days dry aged prime ribeye. Always testing and learning!

We’ll looks like I’m jumping in on smash burger taco trend, just adding my own flavors of course. Yes you will see this flavor bomb at Sunday 7pm-sell out brisket chuck blend on heirloom blue corn tortilla topped with morita bacon jam(cafe de olla), chimichurri you know it has to have that 🔥🔥🔥

Doing some R&D non traditional paella, flat iron steak is definitely a front runner. Who’s down for a paella pop up dinner, always testing to stay on top of game!!

Don’t miss tomorrow’s (Saturday) pop up at 8pm-close! has his famous Birria on the menu and of course as Quema Mas fashion I’ll be frying fresh pork belly Chicharrones right out live fire pressure cooker 🔥🔥🔥

I’m teaming up with We’ll be serving these mouth crunchy Chicharron with some other amazing as usual comida callejero Saturday night 8-close, come get some of these fresh out of the fryer tacos 🔥🔥menu will be posted soon

So proud of my son .dominic.marcus and all the achievements and awards he has earned throughout his entire school career. The continued hardwork and dedication paid off. 🎓

Come out to the event today at ! We are serving of , or .

Dry aging a couple picanha, pork collar, hanger steaks from for a catering next weekend.

My guys always have what I’m looking for

Now taking orders for next weekend’s playoffs and “The Big Game”. DM to place orders. Don’t Miss Out!

Grilled beautifully marbled hanger steaks and queso panela in small paella pan over mesquite for a nice smoky and peppery flavor.

finishing pressure cooked ribs on the grill for smoke and color

we had a blast showcasing our style of tacos today. .___.m .by.deleon

We’re coming back out for Taco Showdown , get your tickets and vote for the best taco. See everyone out there

The beginning of 30 day and 45 day dry age picanha and 45 day strip loin in , had an amazing 120 bone in strip needless to say I was inspired. Looking forward to offering dry aged steaks, pork at my live fire events.

Finally getting my hands on !! Can’t wait to fire up it

It’s been awhile good take mental breaks here and there!!

New cazuela for the horno from San Antonio trip

#2 batch Tejuino blue corn masa and en olla de barro

First attempt at Tejuino with leftover heirloom blue conico
Any advice is welcomed

First time coming out and won’t be last barbacoa tacos 🔥🔥🔥🔥

Whole barbacoa in , it did not disappoint served with

Growing up eating daily out of necessity got old but now a days I can’t get enough of them especially with on

Last minute pop up tonight 5/12 .ink come get you some pibil 5pm-sell out

First test in the going down tomorrow night

Last night’s pop up was so much fun with . Thank you everyone for the support and encouragement. It was awesome seeing familiar and new faces. Keep an eye out for the next pop up.