You guys are making me hungry here,
just sitting here
talking to you guys.
Hey, guys, how are you doing
Joseph Chacon here
with the CQ real
estate group powered by Keller
Williams Realty.
We're over here with Gabriel
Amador and Leo Savedra
of the Owners of S.A.
Barbecue.
How are you guys doing today?
Great!
How did SA get started?
What was the vision behind it?
Tell us about a little bit
about that.
I had an opportunity to open
another additional
spot here at Green Jeans.
And so through a mutual
friend, we met each other
and we talked a lot about, you know,
different concepts and ideas.
But what we really wanted to do
was just do our own style
of new Mexican barbecue.
We substitute out
the paprika and the cayenne
and then we put in red chili
and green chili.
And so we played with the recipes
a little bit that way
to make those fit
and make them more
new Mexican that way.
Same with our rub.
The barbecue sauces
all that kind of stuff.
So Leo walk us a little bit
through the process
of preparing the meat
and getting that product
to the customer.
We start off with
buying a certified Angus
Brisket Choice or higher.
I use our rub on it.
We let it sit for about
a good hour or so,
and then we physically smoke it
for about 12 to 16 hours,
depending on the size
of the brisket
every single night
about seven to eight o'clock.
We prepare all the meat,
and put it in the smoker.
So it's smoke slow
and low all night long.
And then the next morning,
about 9 to 11
we'll pull it out of the oven.
Or the smoker itself
let it rest for like another hour
and then it's ready to go.
What is the feedback
that you've been getting
from your guy's product?
I think people like that it's unique
and that it's local, you know,
because it is different.
You can taste
the difference in there and you can.
But I think it's
that everybody taste
that familiar flavor
if you grew up in
New Mexico, then you can
you can pick out red and green chili
when it's in something,
no matter how hidden it is in there.
And I think people
notice that even our
like our hotlinks,
we make those fresh in house.
We start with fresh pork shoulder.
We grind that season it
and stuff, the sausages ourselves.
And then, you know,
we smoke those as well.
Everything that we do
is based around
the quality aspect first
and then making some fun
things with it after that.
We offer this borracho
beans that we make fresh.
We actually use Santa Fe
breweries, Pepe Loco beer
for the Borracho Beans
local beans
as well from estancia.
Right.
That's what brings
that true New Mexico
flavor right here.
We recently started carrying tacos
at our location to our
green jeans location.
They're just authentic street
taco style.
But we just had our meats, cilantro,
onion, red or green salsa.
They're real basic, simple,
but they're really good.
What do you think motivates you day
to day to do this day in and day out
and bring this to the market?
The quality is, you know, really
I think one of the
motivating factors
is exceeding people's expectations.
And so I love the fact
that people come back
to especially when we get you know,
we have a lot of hotels around us
and that kind of stuff.
And so we get people traveling,
People, from Kansas City,
you know, Texas, places
where they have a lot of what
they're known for, their barbecue.
And when those people come back
and tell us where they're from,
which is basically telling us
why they qualify to tell us,
but then they come back
and they tell us
that, you know, our food's amazing.
We can serve food there as well.
Those kind of things thats the motivation
Tell us a little bit
of how Covid affected your business
and what you guys are trying to do
to help get back up off the ground.
we were only open five months
before we started
getting hit with shutdowns
and restrictions
and all that kind of stuff.
And so, you know, with that
being said, it was like
we were just kind of getting into
hitting our stride at this point.
Now, it's almost
the opposite side of it.
We're we're
we're trying to manage dealing
with the amount of business
that we're suddenly hit with.
You know, really quickly
and without having much time
to get ready for either.
So, you know, it's
been an odd situation.
But I think, you know, all things
considered, this
The rest of it's up to us
now to just keep giving them
that quality food so they come back.
Oh, man,
you guys are making me hungry here,
just sitting here
talking to you guys.
I failed to eat lunch,
so I'm going to have to go in
and put it in order before I head out today.
Well, I got to say, I am
looking forward to
the future of SA
because you guys bring
a quality product
to the marketplace.
I hear it all over the place
when I talk about you
guys, company
and the quality of
product you bring.
So looking forward
to seeing your guys,
the future growth
and sustainability, OK?
And thank you, guys
for coming on the show today, OK?
All right. Take care.
Have a good one.
Thank you all for watching.
Come visit, S.A. barbecue.
Let's go.