History of BBQ

Later, pigs were brought to the colonies from England and Bermuda to raise for food and the sport of wild boar hunting. These wild pigs were the principal food for new settlers, because they were available all the year and more easily caught than wild game and fish. Since the Native Americans had been curing venison by smoking long before the settlers arrived, they taught them to cure meat with salt or “magic white sand.” Their methods of salting and smoking and cooking meat over a slow-burning hardwood fire were adapted by the white man and BBQ was born.

The BBQ method spread to the west in the 1800s, when the vallequeros on the range discovered that inexpensive cuts of beef could taste declicious, when cooked for a long period of time, over a low fire of mesquite or other hardwood.

Sussy hails from Texas and Tacho from Mexico City. They met and fell in love in Los Angeles some 30 years ago. Both brought serious knowledge of the arcane arts of BBQ to the relationship, and their marriage was a happy day for lovers of great BBQ.

Sussy and Tacho’s secret BBQ recipes have been handed down for three generations, and now, are proudly served at Tacho’s BBQ, where Oregonians can experience the best BBQ ’n Tex-Mex in the Northwest. From mouthwatering beef brisket, succulent St. Louis ribs, our custom special 20 recipe hot links, and chicken seasoned and cooked to perfection, all of our meats are absolutely fresh, of the highest quality and purchased only from local farms.

Sussy’s sweet potato pies and banana pudding pies, made from scratch daily will make you cry – they are that good! So bring the family or just yourself.

Tacho’s BBQ is simply the best!