Today we’d like to introduce you to Roberto and Humberto DelToro.
Roberto and Humberto, let’s start with your story. We’d love to hear how you got started and how the journey has been so far.
Roberto DelToro- I started cooking professionally interning in the medical center in the 11, 12 grade in High School. A week after I graduated HS I was in Chef school. Worked around Houston for four years. Then when I was 22 years I went to work for the Department of Defense in Central Asia and the Middle East as a chef. 1 year turned into eight years. Worked all over Europe ad bd Asia and the Middle East. All I did was work and travel. Taking advantage of visiting some of the world’s most amazing places. Eating their foods and learning. I would go and take classes and course. Not only professional classes but friends would welcome me in their home and they would show me how they cook. Truly the best times ever. Cooking for the DOD I got to cook for some of the bravest men and women in the US Military. The most distinguished person in the US Military and many coalition forces. Came home in 2010. Jumped in at the Hilton America’s as. Banquet Chef. I quit after 8 months and decided I would not cook for nobody unless it was for my own business. So along with my Twin brother as partners we started catering for friends and family out the house. That took off like a rocket that’s how we eventually bought our food truck. Business has been booming.
Humberto DelToro- We always we’re into BBQing because of my dad. He’d always have a bbq area built. It was never a little grill. It was always an outdoor area he would build out of blocks and concrete. Also loving the outdoors like my dad. I started BBQing as a hobby 16 years ago and it became an obsession. Being an introvert fitting my personality was a perfect storm. It has been my escape my peace. We actually started to help people. Using it as a tool to cook for people in need. Like If someone was very ill or no money or a death in the family. We’ve done hundreds literally. Then, I started into the competition cooking. Done cooked all over that circuit we’ve thrown the big parties, competition and bbqing for the masses. Family and friends started asking if we could cook for their birthday or weddings or 15 any events even office luncheons. Kept becoming more and more and bigger and bigger. Once my brother came back from overseas, we were like throwing the idea around about opening a food truck. Few years passed still catering for events. My brother Roberto being a chef and myself a Pitmaster there was one dream, of doing our own thing in our own food truck. We always do what we want, say what we’re thinking and blaze our own trail. We work for our respect. The day came we took a chance knowing we have the work ethic and skills to give the food truck life a really great shot! Around 2nd year in and the rest is history! The experience, the networking, the incredible blessings since then have been incredible! We’re just starting and are excited for what we bring to our city. No mumble jumble here, just good energy and great eaten.
Till it finally happened. After many trying and failing and many errors and ups and downs, we dimly up and running. We started as Texas Toros Barbeque, we recently rebranded. Changed our name and logo only. Now we are BBQ713 and excited for what the future holds for us.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
It has never ever been smooth for us. Many ups and downs. Many failures. Money of course was an issue because you need so much of it. So many times, falling on our faces but we never ever gave up. We’d fall and come back swinging harder! But we never stopped giving back. Helping people in need or that need our time. I think karma and obviously God repayed us by blessing us.
Please tell us about your business.
We are a Houston, TX based BBQ Food Truck. Our core is BBQ but we do many items. BBQ we do Beef Brisket, Beef Ribs, Pork Ribs, Pulled Pork, whole Hogs, Pork Belly, Half Chickens, Turkey Legs, Whole Turkeys. We also do Fried Ribs known as the Nickel Special. A big seller. Also, we do a bunch of sides country sides and a few refined sides. Deserts we do Cheesecake stuffed Strawberries, Strawberry Cheesecakes, Banana Pudding Cake and Flan and Chocoflan. I would say one is our best seller but they all are. It’s crazy. We also do wraps with chicken breast even with brisket. Our Mega Brisket Burrito known as El Hudson is a big seller.
One thing we recently added to the Menu is our take on Brisket Empanadas. Other people make them but we make them our way in our fashion. Big seller, we also do Pasta Platters we do for our catering which is one or most popular items. They come in trays for 10 people and the full tray for 25 people. We specialize in Crawfish boils also. We come to you it can be a home, park, business it doesn’t matter. Plus, we haul the trash away after. They go for our food truck also. If requested by the client we bring the food truck out to them if they want it. Big show stopper. The client and their guests love it. It makes quite the buzz for them.
The number one thing we are most proud of is we earned where we are today by hard work, dedication and sacrifice. We know and accepted that we were not going to fit in because we don’t ride nobody wave, we make our own way. We’ve never been the ones to just fall in or do what everyone else is doing we don’t give a crap if others liked us or not because our clients love us! Because we are good dudes. We cook amazing food and what’s important it’s consistent and our clients love that it is. We didn’t just wake up and decide we wanted a food truck. We’ve done this cooking thing for many years and it’s evolved into this. As we say No Hype Just Hustle!
What sets apart I’m not sure because we’ve never thought about what the next person is doing. We not competing with nobody I hope we all make it. What we cook speaks for itself and our positive energy and vibes make us successful.
We are so thankful to been blessed to grow up in Houston Tx in 5ThWard we We’re always surrounded by the realist and hardest people always keep it 100. So, we are the same.
Do you look back particularly fondly on any memories from childhood?
Our favorite memory growing up is growing up in 5thWard in Da Bottom as we called it. It was a big Family. We were raised by our parent’s bros and sisters and uncles and aunts. And of course, food was a big part of that. My mom and dad my uncles and aunts they all cooked the men and women. They all got down. You walked from one house to the other and there was food. Here takes this plate or casuela to your Tia or ten llevaselo a tu momma. Every day. Food brought us together. Shoot and you know one person would pop up next it was 20 of us and it would be a party. My family is blessed with amazing cooks. We give thanks to them for their love. The best uncles and aunts ever and of course our parents. Because of them we grew up happy.
Pricing:
- Pasta platters are Half Pan $75 & Full Pan is $150
- Brisket Empanadas are $3
- BBQ Plates are $13
Contact Info:
- Email: [email protected]
- Instagram: https://instagram.com/bbq713llc?igshid=rqud4bjtxbdm
- Facebook: https://www.facebook.com/Texas-Toros-Barbeque-558953207611211/
Suggest a story: VoyageHouston is built on recommendations from the community; it’s how we uncover hidden gems, so if you or someone you know deserves recognition please let us know here.
