At the moveable feast known as Valentina’s—which still occupies a shiny truck but is headed for a brick-and-mortar home later this year—the term “fusion cuisine” has a very Texas twist. The cuisines getting fused are barbecue and tacos. Pitmaster Miguel Vidal’s fifteen-hour mesquite-smoked brisket, lush and moist, is at its best when tucked into one of their heavenly homemade flour tortillas, lightly crisped on the griddle, making the air smell of campfires and cookouts. Say yes to homemade tomato-serrano salsa and guacamole in your taco. The menu is rounded out with smoky chicken and carnitas as well as grilled fajitas (technically not barbecue, but so good).
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