Despite his father’s efforts to dissuade him from the grueling grind, Raygoza persisted, and his father eventually shared the family secrets with him. Using the recipe and tips from his father, he set to work refining his own rendition of the family’s signature, Zacatecas-style chorizo, which derives its bright red color and much of its deep, complex flavor from guajillo chili peppers.
Once Raygoza decided to dedicate himself to making and selling chorizo, he converted his apartment into a small sausage factory, “I gutted my apartment and literally sold everything I owned, and whatever didn't sell, I just donated.” He then bought a stuffer and a grinder, and soon after one of his early customers donated four freezers to him, “I'd stay up all night making chorizo, and then at 2am, it was done and I'd hang it. Go to bed, get up early to work at the deli. Then I'd come home, cut it, weigh it, bag it and go walk the streets.”