By New Year's Eve. Black-eyed peas. Thompson's bowl at the ofrenda. The midnight toast on the patio, Jessica and me, the desert cold, the stars, the fire sleeping on the altar. The annual reflection that is both a conclusion and a beginning — the year closes, the fire continues, the restaurant enters its third full year.
Jessica's year-end report: Rivera's served approximately 52,000 customers in the expanded year (combining pre-expansion and post-expansion numbers). Revenue up 68% from year two. The expansion investment paid for itself in five months (Jessica projected four; she was, for once, too optimistic by one month, which she considers a professional failure and which I consider the most Jessica thing that has ever happened). Profit margins at 18%. Staff at fifteen. Two smokers. Fifty-two seats. The numbers tell the story of a restaurant that is not just surviving — it is thriving.
Goals for 2026: enter the Arizona State BBQ Championship as Rivera's BBQ (the first state-level competition under the restaurant name), explore a second location (Jessica has been hinting; I have been resisting; the conversation will happen in February), and — the goal that lives in every year's list — keep Roberto at the counter. The kidney numbers are holding. The A1C is manageable. The man is sixty-eight. The goal is the same as every year: keep the fire burning, keep the man at the counter, keep the family at the table.
Fuego ate the black-eyed peas again. The dog has a New Year's tradition now. The luck is transferred annually to a golden retriever whose primary achievements in 2025 include destroying four shoes, one couch cushion, and a garden hose, and who shows no signs of the luck improving his behavior. The dog is perfect in his imperfection. The dog is a Rivera.
Happy New Year. 2026. The fire burns forward.
When the dog ate the black-eyed peas for the second year running, I stopped pretending the luck was mine to keep and started thinking about what I actually put on the table at Rivera’s that felt like a genuine New Year’s offering — something with fire in it, something that lasts. That’s Cowboy Candy. We keep a few jars in the back, we put it on brisket plates, we give it away at the holidays, and every time I crack one open I think about the kind of heat that doesn’t burn you out but keeps you going. With 2026 on the other side of that midnight toast and Roberto still at the counter, that felt exactly right.
Cowboy Candy (Candied Jalapeños)
Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min | Servings: 48 (approximately 3 pint jars)
Ingredients
- 3 pounds fresh jalapeños, sliced into 1/4-inch rounds
- 2 cups apple cider vinegar
- 6 cups granulated sugar
- 1/2 teaspoon turmeric
- 1/2 teaspoon celery seed
- 3/4 teaspoon granulated garlic
- 1 teaspoon ground cayenne pepper
Instructions
- Prepare the peppers. Wearing gloves, slice jalapeños into 1/4-inch rounds. Discard the stem ends. Set slices aside.
- Make the brine. In a large saucepan, combine apple cider vinegar, sugar, turmeric, celery seed, granulated garlic, and cayenne. Bring to a full rolling boil over medium-high heat, stirring until sugar is fully dissolved.
- Cook the jalapeños. Add jalapeño slices to the boiling brine. Reduce heat to medium and simmer for exactly 4 minutes, stirring occasionally. Do not overcook — the slices should hold their shape.
- Fill the jars. Using a slotted spoon, transfer jalapeño slices into sterilized pint jars, filling to within 1/4 inch of the rim. Return brine to a full boil and ladle hot brine over the peppers, maintaining 1/4-inch headspace.
- Seal and process. Wipe jar rims clean, apply lids and bands fingertip-tight, and process in a boiling water bath for 10 minutes. Remove and let cool undisturbed for 12 hours. For best flavor, allow jars to cure for at least 2 weeks before opening.
- Refrigerate after opening. Once opened, store in the refrigerator for up to 3 months. Serve on brisket, cream cheese and crackers, sandwiches, or anywhere you want a hit of sweet Southwest heat.
Nutrition (per serving)
Calories: 110 | Protein: 0g | Fat: 0g | Carbs: 28g | Fiber: 0g | Sodium: 5mg