Whimsical art and bright colors are unusual in a barbecue joint, but Rio Grande Grill throws the rules right out the kitchen door. Daniel Wright and his wife, head chef Stefania, break the rules with the food too, even battering up the smoked chicken to make the best of both worlds: crispy fried smoked bird. Though Daniel uses local mesquite, he is an expert at keeping its robust flavor from overwhelming the black-pepper-crusted Angus brisket. Ditto the velvety shreds of pulled pork with bits of crunchy, caramel-hued crust. The homemade sides and condiments include a tomato-based barbecue sauce with caramelized onions and even a tangy chimichurri. Final don’t-miss? Chopped brisket enchiladas.
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