Our Story

Cooking has always been in my blood. My abuelos and tios owned their own restaurants. Some still do. As a little kid, my family bonding time was spent at the big table during our Sunday family dinners. We would all gather over the meal, tell stories and jokes, and remember the flavors of my family. I remember thinking that I couldn’t wait to have my own restaurant, to carry on my family’s legacy.

As I got older I started to cook more and more for my family. My favorite part would be watching them take the first bite and then nod their heads in silent agreement. No words were needed when what I made was truly delicious. This fueled my fire. I sought out a mentor to teach me the art of slow cooking with smoke.

I found one in Danny, a true pit-master who built and sold smokers. He taught me the art of smoking meats, what to look for in the flavors of the smoke, and the textures of the meat. He passed away in 2018, but I am truly grateful that he passed some of his skills on to me.

Chanas combines my two loves, my Mexican heritage and my love for BBQ. I combine my family’s culinary traditions with the flavors and techniques of smoking meats. Their legacy will always live on through the food I cook. This is the heart of Chana’s. A place for families to gather, eat delicious food, and make memories.