Chef Charlie began his journey into South American cuisine directly from the earth, with the peppers. One year, with a garden out of control, he decided to begin toying with different hot sauces with all of the different peppers, through that journey came the first three sauces; Blueberry Chipotle, Citrus Serrano and Mango Habanero. The best way to get those hot sauces out to the world was on a burrito, that’s where our restaurant story starts, a small burrito cart. This later transformed into a full catering company. Once he felt he had developed some of the best hot sauces, he began to make his journey into BBQ with the purchase of our mobile BBQ smoker.

As his family grew, the idea of a brick and mortar began to take shape and with our new spot in Yarmouth Maine. Charlie has found a great home base for serving up his delicious BBQ and expanding on his South American food flare.

At Locally Sauced BBQ and Taqueria we have a 80 x 70 foot greenhouse where we grow all of our produce. While we have still rely on local suppliers to supplement what we grow, each year our production expands. We’re so excited for the yield we will be having this summer.