Vendor Profile: Enzo’s Craft Barbecue; Dixon CA

Rooted in Smoke and Love: The Soul Behind Enzo’s Craft Barbecue

Pit Master Charmaine Jaramillo, and husband Eric Jaramillo, tend a hickory and cherry wood fire in the smokebox of their five-hundred gallon offset pit. Photo: Ed Homich

Between San Francisco and Sacramento, along Interstate 80 in the farm town of Dixon, California—known more for thousands of acres of cornfields and sheep than culinary headlines—there’s a quiet revolution happening adjacent to a walnut orchard in a second hand barbecue rig, behind a sweet, earthy and inviting cloud of hickory and cherry smoke.

It’s not a restaurant. It’s not a food truck. It’s Enzo’s Craft Barbecue—a female led, family-run, smoke-forward operation that’s rewriting the rules of barbecue. At the heart of it is Charmaine Jaramillo, 35. A pitmaster, businesswoman, wife, mother, sister, and daughter carrying on a legacy one brisket at a time.

A fan favorite: Beef Dino Ribs ​expertly coated with season all, pepper and salt. Photo: Ed Homich

A Fire Passed Down

Lovingly, she recalls her origin story.

In the first chapter – It’s her father Dominador Agabao, guiding her and imparting an impactful dose of their Filipino heritage in all their cooking.

He’s a retired Navy veteran, served 20 years and was the spark behind her love for barbecue. “He had a natural gift in the kitchen, instinctively knowing how to balance flavors. Growing up, his specialty was Filipino marinated barbecue,” she recalls.

“I think he saw my curiosity early on and started showing me how to build the fire, which eventually led to me cooking meat over open flames. Before I knew it, I was helping or taking over the grill at our big family gatherings.”

The kitchen was never just a place to cook.

“It was the heart of our household, a space where we laughed, debated, mourned, and bonded,” she says. “It was where my parents would pour their love into traditional Filipino meals, and where I first learned that food could be a language all its own. Like many Filipino families, food was (and still is) how we show love.”

Her parents are still in the background; silently basking in the success and popularity of their daughter’s hard work at the Vacaville Farmers Market.

If you look, you might see her dad. He’s the one with a satisfied grin in a folding camp chair near the sweet aroma of Texas-style barbecue and a long line of hungry customers.

The Dog Who Started It All

Emblazoned on her shirt is the charismatic face of a large dog, a Cane Corso (Italian Mastiff), her late friend and the soul behind it all.

While learning the craft and building confidence, Charmaine always had one constant by her side—Enzo with expressive eyes and a taste for brisket trimmings. He is the face and of the company – literally.

“Enzo was such a big part of our lives and I wanted to name it after him because of the big impression he left on everyone he met,” she says wiping tears with soot stained fingers.

Enzo Ferrari
Coutesy: Enzo’s Craft Barbecue

Enzo passed (age 4) shortly after Charmaine officially launched her business. Naming the company after him wasn’t a branding choice—it was a love note. “I in fact chose to the name the business after Enzo before he passed away. He was known for being ‘aggressively’ friendly and a great ambassador for his breed. We weren’t sure how much time we had left with him due to the severity of his epilepsy and the decline in quality of life, so naming the business after Enzo came naturally.”

A Business Without Walls

Charmaine doesn’t have the capital to open a traditional restaurant – yet.

Instead, she and her family have built something more flexible, more personal, and more connected to her roots.

Enzo’s Craft Barbecue runs through web orders, weekend pickups, catering, and farmers market pop-ups. The operation moves with the seasons, with the community, and with Charmaine’s pace.

Video: Patrick Kuske

She hand-trims every cut of meat. Her husband Eric stokes the fire at 3AM on cook days. She runs overnight smokes before big events and does all her own rubs and sauces—never pre-mixed, never rushed.

Typically on Thursday – before a farmers market weekend, Charmaine and Eric can be seen tending fire at early morning hours in a parking lot of a rented commercial kitchen.

Creating a consistent product requires regimen. Inside they organize and prep the brisket, pork belly, turkey and sides. The process is rigid and precise. Charmaine is clear about her motivation.


“It means everything to know our food sparked a feeling, brought some joy, and made someone want to come back for more.

That connection is why we do this.

It’s why I do this. “

Smoke with a Signature

The menu at Enzo’s may nod to Texas, but it’s uniquely Charmaine’s. Her brisket is barky and tender, smoked over hickory and cherry – special ordered –  and wrapped in butcher paper. Her ribs are a little sweet, a little spicy, kissed with a sauce that hits every note. Her pork belly is subtle and juicy, always with house-made Mac & Cheese on the side. 

All of it prepared with essential help from Jolene – a 500 gallon Harper Pitworks smoker. Jolene was built in the spring of 2021 for the now defunct, Primal Smoke Craft Barbecue. Her name came from the previous owner after his best friend passed.

Charmaine decided to keep the name to help honor her life – naturally.

And then there are the side dishes:

Charmaine lists them with a smile on her face.

Potato Salad – “It’s one I personally love eating on its own. The potatoes keep their shape, and it’s packed with texture and flavor. It’s a customer favorite for a reason!

Coleslaw – “Our coleslaw is a classic, no-frills side. Creamy with a hint of sweetness to balance out our smoky proteins.”

Smoked Beans – “Our smoked beans stand out because they’re cooked in Jolene, our smoker. Everything is mixed in a large hotel pan and left to develop rich, smoky depth.”

Smoked Green Chile Mac & Cheese – “Might be the most popular, as it always sells out first. Instead of elbow pasta, we use cellentani noodles, and the cheese sauce includes a housemade green chile verde. Like the beans, it’s also smoked, giving it a complex flavor and a smoky layer on top that gets folded in.”

Brisket Rice – “Our brisket rice is something I make at home for my kids. It’s our take on garlic fried rice with cubed pieces of smoked brisket. It’s comforting, savory, and full of flavor (with maybe a few secret ingredients thrown in!).”

And despite the proud proclamation that the style of barbecue is unabashedly from Texas, there is an unmistakable Filipino influence in the sauce.

She’s quick to share, “Our sawsawan is a tangy, salty dipping sauce that pairs perfectly with our Crispy Pork Belly. It’s made with soy sauce, cane vinegar, sugar, Thai chilis, minced garlic, and chopped red onions. It’s bold, bright, and designed to cut through the richness of the pork while bringing balance and a punch of flavor.”

Community on a Plate

Operating without a brick-and-mortar means Charmaine stays nimble—and deeply rooted. She hand-delivers trays to local families, and caters to large parties regularly, reserving most weekend for farmers markets in Vacaville, California and Enzo’s hometown of Dixon.

The Vacaville Farmers Market feels like our home base – our little corner of the world where people can find us. And honestly, we love it there.” – Charmaine Jaramillo

Local food enthusiast Brian “The Vacaville Foodie” Watkins picks up his order of Beef Dino Ribs at the Vacaville Farmers Market. Photo Ed Homich

“Enzo’s is changing the game at our local farmers market. That Beef Dino Rib is next-level—smoky, tender, and totally unexpected from a pop-up stand. I felt like a well-fed caveman in the best way. I’ve eaten at a lot of barbecue spots, but Enzo’s brought something special. It’s the kind of thing that makes you show up early before they sell out.”
Brian Watkins

Charmaine has her eyes on the horizon but is maintaining the course for now. “We’re hoping to grow and serve other markets and events in the future, but for now, you can find us right here.”

Her customers have become friends. Her market booth has become a weekly ritual. And her dog Enzo? His name and face have become a symbol of warmth, memory, and flavor.

What’s Next?

There’s talk of a brick & mortar facility—a space to expand her brand and catering arm. But Charmaine isn’t in a rush.

“This is about my family”, she says. “And about making good food.”

Eric and Charmaine Jaramillo in Dixon, California. Photo: Ed Homich

Behind her, the fire crackles. The bark is forming. Trays are being filled. It’s a business without walls, built on love, smoke, and memories that linger long after the last bite.

WHO:Enzo’s Craft Barbecue
WHAT:Texas Style brisket, turkey, pork belly, pork spare ribs, Beef Dino Ribs, sides
WHERE:Dixon, Solano County California
WHEN:Weekdays and weekends per order

Been There; Done That? Write a review at their Farmer Market News Vendor Listing: https://farmersmarketnews.com/directory/general/enzos-craft-barbecue/

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California Farmland Values Slide, Raising Concerns for Family Farms and Local Markets

Photo by: Ed Homich

California’s agricultural landscape is undergoing significant changes as farmland values experience a sharp decline, raising concerns among family-owned farms and farmers market organizers. This downturn is attributed to factors such as rising production costs, higher interest rates, and persistent drought conditions.- ​Farm Progress.

Impact on Family-Owned Farms

The decrease in land values is eroding the equity of family-owned farms, making it more challenging for them to secure loans and invest in their operations. This financial strain could lead to a reduction in the number of small-scale farms, affecting the diversity and availability of products at local farmers markets.​

Consequences for Farmers Markets

As family farms face financial difficulties, farmers markets may see a decline in vendor participation and product variety. Organizers might need to adapt by supporting existing vendors, attracting new ones, or diversifying the range of products offered to maintain consumer interest and market viability.​

Looking Ahead

The current trend in farmland values underscores the need for strategic planning and support for the agricultural community. Stakeholders, including policymakers and market organizers, should collaborate to develop solutions that sustain family farms and ensure the continued success of farmers markets across California.

Mash-Up Ahead? Potato Prices Could Heat Up at Farmers Markets

Recent developments in U.S. potato trade negotiations could significantly impact farmers markets, vendors, and consumers. The National Potato Council (NPC) is advocating for expanded market access, particularly in Japan, which could lead to increased demand for U.S. potatoes and potential changes in pricing and availability at local markets.

Potential Tariff Implications

Discussions around potential tariffs, especially with major trading partners like Mexico and Canada, are ongoing. While these tariffs aim to protect domestic industries, they could lead to retaliatory measures, affecting the supply chain and potentially increasing costs for vendors and consumers at farmers markets.

Impact on Farmers Markets

For farmers markets, these trade dynamics mean vendors may experience fluctuations in supply and pricing. An increase in export demand could lead to higher prices domestically, affecting the affordability of potatoes for consumers. Conversely, if tariffs lead to decreased exports, there could be an oversupply domestically, potentially lowering prices but also impacting farmers’ revenues.

Looking Ahead

As trade negotiations continue, farmers market stakeholders should stay informed about policy changes. Understanding these developments will be crucial for vendors in planning their supply and pricing strategies, and for consumers in anticipating potential changes in product availability and cost.

Tomayto, Tomahto: Whatever you Call It – Trade Tussle Could Affect Farmers Markets

A proposed shift in U.S. tomato trade policy has sparked significant debate, with potential implications for farmers markets, vendors, and consumers.

Background on the Suspension Agreement

Since 1996, the U.S. and Mexico have maintained a series of suspension agreements to regulate the import of Mexican tomatoes, aiming to prevent market disruptions. The most recent, established in 2019, set reference prices for Mexican tomato imports to address concerns over dumping—selling products below market value.

Calls for Termination

In June 2023, the Florida Tomato Exchange (FTE) petitioned the U.S. Department of Commerce to terminate the 2019 agreement. The FTE argues that the agreement has failed to prevent unfair trade practices, leading to a decline in the domestic tomato industry. They cite a shift in market share, noting that U.S. growers supplied about 80% of the domestic market in 1994, compared to approximately 30% today, with Mexican imports filling the gap. The FTE contends that antidumping duties are necessary to protect American growers.

Opposition to Termination

Conversely, the Fresh Produce Association of the Americas (FPAA) and companies like NatureSweet advocate for maintaining the agreement. They warn that ending it could lead to increased market volatility, higher prices, and supply chain disruptions. The FPAA emphasizes that the agreement provides stability through established reference prices, and its termination could result in retroactive duties and increased costs for importers.

Implications for Farmers Markets

For farmers markets, particularly those in regions like California, the outcome of this policy debate is crucial. Termination of the agreement could lead to higher tomato prices and reduced availability, affecting vendors who rely on consistent supply and pricing. Consumers may face increased costs, and the variety of tomatoes available could diminish, impacting the overall market experience.

Looking Ahead

As of mid-December 2023, the Department of Commerce had not announced a decision regarding the agreement’s future. Stakeholders across the supply chain are closely monitoring the situation, understanding that the resolution will have far-reaching effects on pricing, availability, and the dynamics of local markets.

Sneak Peek Alert!

We’re working on something extra tasty — a behind-the-scenes profile on one of the most popular food vendors at the Vacaville Farmers Market in Northern California.

You’ve seen the long lines, smelled the sizzling goodness, and maybe even wondered how they pull off such an amazing spread week after week. Well, get ready — the full story (and mouthwatering video/photos) are coming soon to a online platform near you.

But for now… here’s a sneak peek photo from the upcoming feature.

Look who we caught in the frame — none other than Brian Watkins, The Vacaville Foodie himself!

He knows where to be when the flavor’s about to hit, and yep, he was one of the first in line. You know it’s good when Brian shows up early.

Stay tuned for the full feature — you’re going to want to see the mountain of work and heart that goes into crafting this unforgettable food experience.

Farmers Market Mushrooms: A Springtime Delight

Spring is here, and with it comes the bounty of farmers markets filled with fresh, seasonal produce. While many shoppers flock to markets for leafy greens, sweet berries, and crisp root vegetables, there’s one ingredient that deserves a spotlight—mushrooms.

Common morel fungus growing in the forest

Morels: The Jewel of Spring Mushrooms

One of the most coveted springtime mushrooms is the morel. These wild mushrooms begin to appear in early March and are sought after for their earthy, rich flavor and delicate honeycomb texture. Unlike other mushrooms that can become soft when cooked, morels hold their shape, making them an excellent choice for sautéing, roasting, or adding to risottos and pastas.

The short growing season of morels makes them a rare treat. If you see fresh morels at your local farmers market, grab them while you can! Their light woodland aroma and caramel-like depth add an incredible dimension to any dish.

Why Buy Mushrooms at a Farmers Market?

Farmers markets are one of the best places to buy mushrooms, whether wild-foraged or cultivated by small, sustainable farms. Here’s why:

  • Freshness – Market mushrooms are often harvested within days of being sold, ensuring peak flavor and texture.
  • Variety – In addition to morels, markets often carry other specialty mushrooms like shiitake, oyster, and lion’s mane.
  • Sustainability – Many small-scale farmers grow mushrooms organically or forage them responsibly, preserving natural ecosystems.
  • Support Local Growers – Purchasing mushrooms from local farms helps sustain small businesses and encourages ethical growing practices.

Cooking with Fresh Market Mushrooms

Mushrooms are incredibly versatile and easy to prepare. One of the simplest and most delicious ways to enjoy morels is by sautéing them in butter with a touch of salt and pepper. Serve them on toast, toss them with pasta, or stir them into risotto for a dish that highlights their unique umami flavor.

Before cooking, be sure to clean morels properly—use a dry paper towel or soft brush to remove any dirt from their honeycomb-like surface.

Experience the Best of Spring at the Farmers Market

Mushrooms may not always be the star of the market, but they should be. Whether you’re a home cook, a foodie, or someone looking to explore new flavors, fresh market mushrooms offer an unmatched depth of taste and texture.

Next time you visit your local farmers market, don’t overlook the mushroom stall—you may just discover your next springtime favorite!

Inflation Reshapes Fresh Produce Buying Habits: Opportunities for Farmers Markets

According to The Packer’s Fresh Trends 2024 survey, 68% of U.S. consumers are purchasing a greater variety of fresh produce than 20 years ago. However, inflation is influencing spending habits, with 89% of shoppers believing they are paying more for fresh produce than last year.

Key Insights for Farmers Markets

  • Shoppers Are Adapting to Higher Costs: While 55% of consumers are maintaining or increasing their fresh produce intake, 31% report buying less, and 45% expect to cut back due to inflation. Some are switching to lower-cost items, while 11% are growing their own.
  • Organic and Packaged Produce See Declines: One-third of consumers are buying less organic produce, while berries (33%) and packaged items (31%) have also taken a hit.
  • Retailer Competition Is Growing: 46% of shoppers are actively comparing prices, and 12% are switching to lower-priced retailers.

Top-Selling Produce & Market Opportunities

Bananas remain the most-purchased fresh produce item, with 82% of consumers buying them in the past year—edging out apples (78%) and tomatoes (64%). Other widely purchased items include grapes (63%), carrots (61%), potatoes (60%), onions (60%), and strawberries (60%).

Farmers market vendors should highlight these high-demand staples while promoting affordable, locally grown options to attract cost-conscious shoppers. Additionally, offering competitive pricing on organic and packaged produce may help recover sales lost to inflation.

With price sensitivity increasing, farmers market sponsors and managers can enhance consumer engagement through pricing transparency, bundle deals, and promotions on in-season, high-demand items. Adapting to these shifting trends will help sustain and grow fresh produce sales despite inflationary pressures.

Most-Purchased Fresh Produce (Past 12 Months)

Produce% PurchasedProduce% Purchased
Bananas82%Green beans35%
Apples78%Sweetpotatoes34%
Tomatoes64%Limes33%
Grapes63%Blackberries33%
Carrots61%Cauliflower33%
Potatoes60%Cantaloupe33%
Onions60%Green onion31%
Strawberries60%Raspberries28%
Bell peppers58%Pears27%
Blueberries54%Clementines/Mandarins26%
Broccoli53%Mangoes25%
Cucumbers52%Brussels sprouts23%
Avocados51%Specialty peppers23%
Watermelon51%Plums21%
Oranges49%Squash20%
Lemons47%Honeydew19%
Celery43%Kiwifruit18%
Garlic42%Nectarines17%
Lettuce (bulk)42%Grapefruit17%
Salad mix40%Eggplant16%
Corn on the cob39%Kale16%
Mushrooms39%Radishes13%
Pineapple38%Beets13%
Cherries37%Cranberries12%
Peaches37%Apricots12%
Cabbage37%Asian pears11%
Asparagus37%Pomegranates10%
Spinach36%Papayas10%
Sprouts10%
Artichokes10%
Specialty mushrooms9%
Pluots3%

National Survey Reveals Diverse Benefits of Farmers Market Attendance

A new national study reveals that farmers markets are much more than just a place to buy fresh produce; they are vital community hubs that boost health, foster social connections, and support local economies. The study, conducted by researchers at the University of Wisconsin-Madison and the Farmers Market Coalition, and published in the Journal of Agriculture, Food Systems, and Community Development, provides compelling evidence of the widespread benefits of these community spaces.

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