José Luis
Villalobos
Born in Valparaíso, Chile. Started tending fire at 8 years old at family asados. Fifty years old, 42+ years of live fire cooking across two continents and six BBQ traditions. Based in Sacramento, California.
From Valparaíso to Sacramento
I grew up in Valparaíso, Chile — a port city where the asado tradition was not a weekend hobby, it was the rhythm of life. My first job around fire was at 8 years old: keeping the coals alive at family Sunday asados. That’s where I learned the most fundamental lesson of live fire cooking — the fire demands patience, attention, and respect.
From that first asado in Valparaíso, I spent the next four decades cooking across two continents. Chilean asado, Argentine parrilla, Brazilian churrasco, American BBQ — each tradition taught me something the others couldn’t. I’m now 50 years old, and those 42+ years over fire are the entire foundation of everything on this site.
Why This Site Exists
When I moved to Sacramento, I found a world-class American BBQ scene — but no site treating the full hemisphere as one connected live fire tradition. Texas pitmaster culture and Chilean curanto culture are separated by 6,000 miles but connected by the same relationship with fire. 79th Street BBQ documents all of it.
The Timeline
Valparaíso, Chile — First Fire
Started tending coals at family Sunday asados. Learned to build a fire, manage heat, and understand what live fire demands.
Chile — Chancho a la Vara & Parrilla
Graduated from coal-tending to managing full asados. First experience with whole-animal cooking — chancho a la vara, cordero al palo, curanto al hoyo.
Argentina & Brazil — Expanding the Tradition
Argentine parrilla and Brazilian churrasco. The low-and-slow asado approach and Brazil’s espeto culture deepened an already strong fire foundation.
Sacramento — American BBQ & All Six Traditions
Moved to Sacramento. Immersed in Texas, Kansas City, Carolina, and Memphis BBQ. Became fluent in all six traditions across both continents.
79th Street BBQ — The Full Map
50 years old. 42+ years over fire. Six BBQ traditions across two continents. Every recipe on this site tested over actual fire.
Every Live Fire Tradition of the Americas
American BBQ
Texas brisket, Kansas City ribs, Carolina pulled pork, Memphis dry rub.
Argentine Asado
The parrilla tradition — asado de tira, vacío, entraña, provoleta.
Brazilian Churrasco
Picanha on the espeto, sal grosso, the gaucho tradition.
Mexican Live Fire
Carne asada, barbacoa, birria, cochinita pibil.
Chilean BBQ
Where it started. Chancho a la vara, curanto al hoyo, pebre, asado chileno.
Colombian & Venezuelan
Lechona colombiana, mamona llanera, arepas on the coals.
42+ Years of Live Fire. Every Recipe Tested Over Actual Fire.
Start with the tradition you want to cook — or start with the techniques that make all of them work.
Chilean BBQ — The Homeland American BBQ Recipes