| Meximorro BBQ |
| About Us |
| The name Meximorro was created from the cultural/heritage background of Adolph Ortiz. His father is a Mexican-American originally from the city of Mission in south Texas, and grew up in San Antonio. His mother is from the island of Guam, a U.S. territory located in the Pacific Ocean. The people and the native language of Guam are called Chamorro. Adolph took pride in both cultures while growing up, and came to like the influences of both cuisines. When it came to barbecue, both cultures liked to grill. So his natural start in barbecue was direct cooking over coals. Picking up tips from friends and family, Adolph became an everyday outdoor cook. His wife, Lena, always added her input to the flavoring of the meat. In fact, Lena's the chef, Adolph just cooks it right. Through the years, Adolph and Lena decided to make the move toward barbecueing how Texans did it, slowly smoking meats like brisket, ribs and chicken since he grew up in the heart of Texas (Austin). Although the rubs and spices they use seem simple, they always put in a surprise ingredient or two that makes the food Meximorro in flavor. The Ortiz family has always had a competitive nature in them, so it's only natural that Meximorro created a cookoff team. In the short time of competing, Meximorro BBQ has taken 1st place ribs and is consistantly in the top for Brisket, including some 3rd place finishes. Look for us at some of the central Texas barbecue cookoffs. |
| Team members are: Adolph Ortiz - Head Cook (chicken, brisket) Lena Ortiz (wife) - Head Prep (beans, chicken) Marco "Bee" Ortiz (brother) - Asst. Cook/Firebox Reliever (ribs) Cecilia Ortiz (daughter) - "Go-fer" & Taster Terry McConico (mother) - Advisor/Assistant Prep & Taster |
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