Meat+Poultry - March 2018 - 69

Humberto Raygoza makes his mark in Southern
California with homemade chorizo
BY S T E V E N K RU T | m e a t p o u l t r y @ s o s l a n d.c o m

AltaMed Food and Wine; The Chori-Man

W

orking up to 16 hours a day,
six days a week, may seem like
a nightmare to most business
operators, but to Humberto Raygoza it is the
realization of a dream coming true. This fastrising star in the highly competitive Southern
California world of making chorizo is rapidly
announcing his presence and his products to a
growing audience.
Known as The Chori-Man, the Antelope
Valley native, now 35, opened a shop last July
in San Pedro under The Chori-Man shingle. But
he's actually been associated with the product
since the age of five.
"My family was from the Zacatecas area of
Southern Mexico and my father's side had all
been butchers for generations," he explains.
"My mother's side of the family worked in
poultry. They made a unique type of chorizo
there and every summer I would go there and
help in some way; cleaning chilies, mixing
spices or doing whatever was needed. They
had been doing it for generations and I helped
out for about a month each summer. Back
home in Antelope Valley, my father would
make chorizo in our kitchen and the whole
family would get involved making it and
linking it for my father's local customers.
"I was going to UCLA and was studying
nursing and grew tired of being a broke
student. It was then that I decided to earn
some extra money by making chorizo in my
apartment. I worked as a line cook and sold
everything I had and called my father for the
family chorizo recipe. I began making about
50 lbs. every three months and sold it door to
door. I had a small cart and two 25-lb. coolers.
"I told my customers about my family's
tradition and that I'm a fourth-generation
chorizo maker, bringing my family's
traditional recipes from Mexico to the
streets of LA."
Raygoza says he hand-made
his chorizo in the morning
using a labor-intensive
process but true to his

ancestral roots. When he returned from work
he spent the evenings peddling his meats
from house to house.
"When I told my father I had quit school and
wanted to make and sell chorizo, he told me he
thought I was crazy and that it was unlikely to
work," he recalls.
At times when all his product didn't sell, he
would give it to restaurants and local breweries
to try. "They loved it," Raygoza says. "They
even gave me space in their restaurants to
make my chorizo and carried it on their menus.
They enjoyed the products so much that I
essentially traded some of my labor and spices
for a place to make it."

STOREFRONT SALES
Raygoza opened his first brick-and-mortar shop
in San Pedro, a tight-knit community that's part
of the city of Los Angeles.
The shop has about 800 sq. ft. of kitchen
space with a walk-up service counter. He
features his cooked chorizo sandwiches
(choripan), burritos and tacos, and sells his
chorizo by the pound. When customers wanted
his salsas, spices and flavorings as condiments,
he began selling them as well.
The shop is open only four days a week, with
plans to expand in the future as growth permits.
His chorizo (six varieties) is artisan all the
way. He reminds himself that in Mexico most
folks grew their own varieties of spices and
that each version had different characteristics.
He put that puzzle together to come up with
something that stood out on the palate.
"I loved the response I got at the markets,
breweries and restaurants for my products
and was inspired to add to my traditional
Zacatecano red chorizo," he says. "I came up
with our original family recipe for Tolucan
chorizo, which is a green colored sausage
made with poblano and coriander. I had the
red and green chorizo and they both were huge
hits. Everybody seemed to want them and now
I'm making over 500 lbs. of these a week."
Some of the top Mexican restaurants in

"When I told
my father I had
quit school and
wanted to make
and sell chorizo,
he told me he
thought I was
crazy."
- HUMBERTO RAYGOZA

Humberto Raygoza is
bringing his family's
Mexican traditions
of making chorizo
to Los Angeles.

www.meatpoultry.com | 03.18 | MEAT+ POULTRY

69


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Meat+Poultry - March 2018

Table of Contents for the Digital Edition of Meat+Poultry - March 2018

Meat+Poultry - March 2018
CONTENTS
COMMENTARY - Yielding to logic
Business Notes - CHIPOTLE KEEPS WORKING TO RESTORE GROWTH
Business Notes - BEYOND MEAT TO EXPAND R&D CENTER
Business Notes - BURGERS’ SMOKEHOUSE EXPANSION UNDERWAY
Business Notes - TYSON FOODS INVESTS IN MEMPHIS MEATS
Business Notes - CARGILL TO UPGRADE SC BEEF PLANT EQUIPMENT
Business Notes - NIMAN RANCH ANNOUNCES NO-SUGAR LINE
WASHINGTON - Outing the farm bill
TOP 100 - By the Numbers
CORPORATE PROFILE - More than Just Meat
SOCIAL RESPONSIBILITY - Transparency vs. prosperity
INGREDIENT ISSUES - Farm to fork freshness
SMALL BUSINESS MATTERS - The Chori-Man
PACKAGING SOLUTIONS - Meating Snack Demand
FOOD SAFETY - Pathogen Watch: Listeria
MEAT PERSPECTIVES - Aging Well
FROM THE CORRAL: BACK TO BASICS - Stunner Status
LABOR - Prepping for OSHA
CALENDAR - Industry Events
NAMES IN THE NEWS
SHOWCASE
CLASSIFIEDS
ADVERTISERS
Meat+Poultry - March 2018 - Meat+Poultry - March 2018
Meat+Poultry - March 2018 - Meat+Poultry - March 2018
Meat+Poultry - March 2018 - 2
Meat+Poultry - March 2018 - 3
Meat+Poultry - March 2018 - CONTENTS
Meat+Poultry - March 2018 - 5
Meat+Poultry - March 2018 - 6
Meat+Poultry - March 2018 - 7
Meat+Poultry - March 2018 - COMMENTARY - Yielding to logic
Meat+Poultry - March 2018 - 9
Meat+Poultry - March 2018 - Business Notes - BEYOND MEAT TO EXPAND R&D CENTER
Meat+Poultry - March 2018 - 11
Meat+Poultry - March 2018 - Business Notes - NIMAN RANCH ANNOUNCES NO-SUGAR LINE
Meat+Poultry - March 2018 - 13
Meat+Poultry - March 2018 - WASHINGTON - Outing the farm bill
Meat+Poultry - March 2018 - 15
Meat+Poultry - March 2018 - TOP 100 - By the Numbers
Meat+Poultry - March 2018 - 17
Meat+Poultry - March 2018 - 18
Meat+Poultry - March 2018 - 19
Meat+Poultry - March 2018 - 20
Meat+Poultry - March 2018 - 21
Meat+Poultry - March 2018 - 22
Meat+Poultry - March 2018 - 23
Meat+Poultry - March 2018 - 24
Meat+Poultry - March 2018 - 25
Meat+Poultry - March 2018 - 26
Meat+Poultry - March 2018 - 27
Meat+Poultry - March 2018 - 28
Meat+Poultry - March 2018 - 29
Meat+Poultry - March 2018 - 30
Meat+Poultry - March 2018 - 31
Meat+Poultry - March 2018 - 32
Meat+Poultry - March 2018 - 33
Meat+Poultry - March 2018 - 34
Meat+Poultry - March 2018 - 35
Meat+Poultry - March 2018 - 36
Meat+Poultry - March 2018 - 37
Meat+Poultry - March 2018 - CORPORATE PROFILE - More than Just Meat
Meat+Poultry - March 2018 - 39
Meat+Poultry - March 2018 - 40
Meat+Poultry - March 2018 - 41
Meat+Poultry - March 2018 - 42
Meat+Poultry - March 2018 - 43
Meat+Poultry - March 2018 - 44
Meat+Poultry - March 2018 - 45
Meat+Poultry - March 2018 - SOCIAL RESPONSIBILITY - Transparency vs. prosperity
Meat+Poultry - March 2018 - 47
Meat+Poultry - March 2018 - 48
Meat+Poultry - March 2018 - 49
Meat+Poultry - March 2018 - 50
Meat+Poultry - March 2018 - 51
Meat+Poultry - March 2018 - 52
Meat+Poultry - March 2018 - 53
Meat+Poultry - March 2018 - 54
Meat+Poultry - March 2018 - 55
Meat+Poultry - March 2018 - 56
Meat+Poultry - March 2018 - 57
Meat+Poultry - March 2018 - INGREDIENT ISSUES - Farm to fork freshness
Meat+Poultry - March 2018 - 59
Meat+Poultry - March 2018 - 60
Meat+Poultry - March 2018 - 61
Meat+Poultry - March 2018 - 62
Meat+Poultry - March 2018 - 63
Meat+Poultry - March 2018 - 64
Meat+Poultry - March 2018 - 65
Meat+Poultry - March 2018 - 66
Meat+Poultry - March 2018 - 67
Meat+Poultry - March 2018 - SMALL BUSINESS MATTERS - The Chori-Man
Meat+Poultry - March 2018 - 69
Meat+Poultry - March 2018 - 70
Meat+Poultry - March 2018 - 71
Meat+Poultry - March 2018 - PACKAGING SOLUTIONS - Meating Snack Demand
Meat+Poultry - March 2018 - 73
Meat+Poultry - March 2018 - 74
Meat+Poultry - March 2018 - 75
Meat+Poultry - March 2018 - 76
Meat+Poultry - March 2018 - 77
Meat+Poultry - March 2018 - 78
Meat+Poultry - March 2018 - 79
Meat+Poultry - March 2018 - FOOD SAFETY - Pathogen Watch: Listeria
Meat+Poultry - March 2018 - 81
Meat+Poultry - March 2018 - 82
Meat+Poultry - March 2018 - 83
Meat+Poultry - March 2018 - 84
Meat+Poultry - March 2018 - 85
Meat+Poultry - March 2018 - MEAT PERSPECTIVES - Aging Well
Meat+Poultry - March 2018 - 87
Meat+Poultry - March 2018 - 88
Meat+Poultry - March 2018 - 89
Meat+Poultry - March 2018 - FROM THE CORRAL: BACK TO BASICS - Stunner Status
Meat+Poultry - March 2018 - 91
Meat+Poultry - March 2018 - LABOR - Prepping for OSHA
Meat+Poultry - March 2018 - 93
Meat+Poultry - March 2018 - CALENDAR - Industry Events
Meat+Poultry - March 2018 - 95
Meat+Poultry - March 2018 - NAMES IN THE NEWS
Meat+Poultry - March 2018 - 97
Meat+Poultry - March 2018 - SHOWCASE
Meat+Poultry - March 2018 - 99
Meat+Poultry - March 2018 - 100
Meat+Poultry - March 2018 - 101
Meat+Poultry - March 2018 - CLASSIFIEDS
Meat+Poultry - March 2018 - 103
Meat+Poultry - March 2018 - 104
Meat+Poultry - March 2018 - ADVERTISERS
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