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