Blue Flower

My Story

I've always been surrounded by great tasting food.  Mom was a magician in the kitchen.  Making some of the best meals ever prepared for her family of Dad and us six kids.  Back then we couldn't appreciate her as much as we do now as I look back.  ANd then the two grandmas.  Oy!  Food prepared to perfection every time.  The saying is true.  Nobody can cook as good as grandma.

But then there was the outside grill cooking.  Well Dad actually did his best it was his brother Beto who was the King of the grill.  And also the deep pit as well.

Now you see I have been eating their food since as far back as I can remember.  With the flavors imbedded in my taste buds I could then start out on my own to recreate what my grandmothers used to make.  Oh they are cooking up their specialties for God now but their flavor inspirations have never ceased to be with us here.  

After watching our Uncle make his specialties on the grill I began to pick up some of his tricks.  From then on I pushed myself to imitate the flavors created by these masters that had inspired me.   I decided to make a seasoning for carne asada so I wouldn't have to get out so many things or forget one or not have a particular spice.  It didn't take long and the carne asada spice was born.  In preparing for a BBQ once I realized I would need a larger cutting board than I already had.  But they were a little pricey and not big enough.  So I took some scrap white oak and made one.  It worked great.  Soon other people wanted one and the Tio Leo's landfill friendly cutting board was born.

Then came along Food Network and their coverage of the BBQ festival known as "Memphis in May".  And the quest ws on.  Make a BBQ rub for pork that would put a smile on everyones face.  Along with some BBQ sauce.  It took two years of doing BBQ's, cookouts and so on till it was perfected.  Along the way came the fish and seafood seasoning.  While stealing a Tri-tip rub and adding to it the steak seasoning was born.  While in the forrest in Siberia my brother in law showed me how to make Russian Shashlik (Shishkabob) This stuff was amazing and he showed me everything he did.  Dum, Dum, Dum.  And of course the Shashlik spice was born from there.  Inspired by some baked chicken from a food store giant the chicken spice was born.  Since then I wanted an all purpose spice in a couple of different levels.  That's when I created the Private reserve collection.  In Regular, Extra and Heavy or Mild, Hot and OY!.  But don't limit yourself, use whatever spice on whatever protein, carb or vegetable you like.  You can even put it on ice cream! (No it's not a joke, try the asada on chocolate ice cream).

So there you have it.  The birth of Tio Leo's cutting boards and Spices. They are a favorite in many homes.  How about yours?

Tio Leo