When Mario Aguirre was four years old, he snugged down his cowboy hat, dragged a stool taller than himself over to the grill in his uncle's backyard and fired up (or tried to) a tri-tip for his brother. The kid was a natural and everyone said he had a knack with grills, barbeque and cowboy cooking.
A few years later, Mario founded Buckin-A Cowboy Cuisine to continue the traditon and spread the good news that modern cowboys know what good food tastes like and how they prefer their food prepared.
Mario Aguirre, CEO & Founder
805 340-4808
buckin-a@dslextreme.com
Mario has developed several cooking programs, each designed to achieve specific results. His approach is not "one taste fits all." The cuisine must fit the patron's needs and wants: Cowboys from Texas, Nevada, Wyoming and California all have different ideas of what cowboy food consists of. Some of Mario's programs include:
- Tri-tip- hot, medium or mild
- Steaks standin' up
- Stuffed Prairie Hen
- Chili to Set Your Head on Fire
- Butter-soaked Cowboy Bread
- Just Plain Old Beans
- Other Meats that don't Moo
Fill coffee boiler with COLD water.
Add 4 heaping tbsps ground coffee per cup of water directly to water.
Bring water to vigorous boil for at least 15 minutes.
Take off heat.
Add eggshells to settle grounds. Throw in horseshoe...if it sinks it ain't done.
When horseshoe floats, serve and pray.
