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About Santa Maria

America’s wild west consisted of cowboys and cattle. California especially was known for its Vaqueros and cow punchers. Not much of this side of California lives today but some traditions from this wild era still remain throughout the state's central coast. Santa Maria Style Barbecue is a California tradition that began during Mexico’s reign over the Santa Maria Valley. The style of cooking was influenced by its Spanish and Mexican roots. Even the Scandinavians have some play in this iconic Californian mean. Today more than ever we see food trends after food trends. However, Santa Maria Style barbequing has remained a timeless food trend favored by people from all walks of life. Even President Reagan especially favored this style of cooking.

In the mid-1800s Santa Maria Style Barbecue was born. The meat cut of choice was a top-block sirloin. The meat was rolled in a spice mixture which included salt, pepper and garlic salt. The meat was then barbequed over earthen pits which were fueled with hot coals of red oak. Red Oak is a native tree in the Santa Maria Valley. This choice of coal gave the meat a smoky, hearty flavor. Along with the smoky meat pinquito beans, green salad, mild salsa and buttered up garlic bread. It is said the mild spice salsa and garlic bread (to replace tortillas) were inspired by the Scandinavians in the area who couldn’t handle all the heat. Pinquitos are a small pink bean which is considered indigenous to the valley.

This style of barbeque began in California’s big ranching days. Ranchers in the areas would hold Spanish inspired feasts for their vaqueros, cowboys, neighbors, family, and friends. Originally the meat was cooked on a pile of oak wood. In time, the iron parrilla grill made its debut. This grill included long, heavy skewers which held the meat like a kebab. The grills were moved up and down with a crank to control the temperature and cooking time. Local butcher Bob Schutz is known to have perfected the tri-tip in the 1950s. He used a triangular bottom sirloin cut for barbecuing. But in 1931 this traditional barbecuing was already being used to serve large groups of people for community events. The Santa Maria Club began a “Stag Barbecue” on the second Wednesday of every month. Up to 700 patrons attended each event.

Word of this delicious style of barbeque was spread across California’s central coast and beyond. This barbeque tradition made its way to the White House for President Ronald Reagan. Bob Herman, local barbeque chef, and his “Los Compadres Barbeque Crew” held many barbeques on the South Lawn of the White House for Reagan. A tutor in your area can help you finish your studies so you can go out and enjoy a Santa Maria Style tri-tip yourself. The Santa Maria Style tri-tip can be found in local restaurants up and down the central coast, not only in Santa Maria itself. You can find this tri-tip at about any large event including brandings, fundraisers, weddings or just a great party.