A family trade carried from Guanajuato.
Carniceria Camargo is built around butcher craft, family recipes and food made fresh to order.
Pedro Camargo, a third-generation butcher from Moroleón, Guanajuato, opened the Kennett Square shop in 2015 and later expanded the family business into Delaware.
“When you order, you see us throw the meat on the grill in front of you.”
That is the simplest way to understand Carniceria Camargo: the butcher counter and the kitchen are connected. Freshness is not a slogan; it shapes how the shop works.
The Kennett Square location became known for housemade chorizo, Mexican-style cuts, carnitas, tacos, tortas, quesadillas and huaraches. The family also built a market around the food, with produce and Mexican staples alongside the butcher case.
The current business now serves two communities — Kennett Square, Pennsylvania and Newport/Wilmington, Delaware.
Three generations of butcher tradition, carried forward through fresh cuts, family recipes and food cooked to order.
Freshness first.
The family’s approach is straightforward: products move quickly, food is cooked to order, and customers can buy the same meats and ingredients they see used in the kitchen.
From hearty soups to full plates and seafood specialties, the market reflects the same freshness found at the butcher counter.
