About us

Just Me, My Green Mountain Grill, and Taco the Corgi

Hey, I’m Jesus Eliseo Jimenez — but depending on the setting, you might know me as one or the other.

At home and with family, it’s always been Eliseo. That’s what stuck from elementary school—every teacher called roll with “Eliseo,” and that’s who I answered to. Easy.

Then junior high rolled around. My parents weren’t there to walk me through the change, so I was navigating it all solo: new school, new people, figuring out life on my own terms. First day of class, the teacher hits roll call and calls out “Jesus Jimenez.” Crickets from me. I didn’t raise my hand because no one had ever called me Jesus in school before—I almost got marked absent right out of the gate! Turns out my full first name is Jesus, but I’d gone by Eliseo forever. That little mix-up became a reminder: I learned early to own my path, make my own calls, and keep pushing forward no matter what.

That same independent vibe is exactly why this BBQ thing is just me—one guy, one Green Mountain pellet grill, and my trusty Cardigan Corgi sidekick, Taco.

I got tired of paying big bucks for smoked meats that tasted rushed and fake. So I started doing it right in the backyard: real wood pellets, low-and-slow smokes, no shortcuts. No commercial setup, no team, no crazy overhead—just me tending the fire, perfecting that brisket bark, getting ribs sticky and tender, and pulling pork that melts in your mouth. All while Taco patrols the yard (or more accurately, parks himself by the grill, belly to the warmth, giving me that classic corgi stare: “You gonna share or what?”).

He’s got those big ears, short legs, fluffy coat, and an endless appetite for supervision (and the occasional dropped scrap—strictly off the grill, of course). I promise: only beef and pork on the smoker—no actual tacos involved, despite the name. Taco’s just here for moral support, belly rubs, and making sure nothing goes to waste.

Because it’s just us (one human, one very opinionated corgi), I keep things simple and prices real. No middleman, no fluff—you get authentic, backyard-smoked goodness at rates that make sense for everyday folks. Tender sliced brisket, fall-off-the-bone ribs, juicy pulled pork, whatever’s fresh off the grill—it’s made with care by someone who’s been figuring things out since junior high.

So if you’re craving honest smoked meats from a one-man (plus Taco-supervised) operation in Pico Rivera, hit me up. It’s not fancy, but it’s real, it’s delicious, and it comes with stories—like how I almost flunked attendance on day one, or how Taco thinks he runs the show.

Thanks for supporting small, local, and corgi-approved BBQ. — Jesus Eliseo (Eliseo at home) & Taco 🔥🐾