Vera’s Backyard Bar-B-Que
We’re not an authority on barbacoa, but we’ve eaten enough of it to know that what we ate at Vera’s was something special. The funny part is, the best place to get barbacoa in Texas doesn’t have a single Yelp or Urbanspoon review. Take that however you like, but a visit to Vera’s isn’t exactly adventurous.
It might not be the kind of Texas barbecue that you’re used to, but this sort of smoked meat has been around far longer than the smoked brisket that we love so much. It is Texas’s real native barbecue, and Vera’s is a Texas historical treasure. It’s worth a pilgrimage.
Method: Mesquite and ebony; indirect-heat pit
Pitmaster: Mando Vera
Hours: Fri-Sun 4:30 a.m.-2:30 p.m.
Year Opened: 1955
Last updated: May 16, 2013
With roots in Mexico, barbacoa became a mainstay on South Texas ranches, where cowboys were hungry and cow heads were plentiful (Texans were expert at nose-to-tail eating long before it became trendy). Today, most commercial barbacoa is steamed or done …
I’m not here to tell you that I’m an authority on barbacoa. I know enough about it to be dangerous, and I’ve eaten enough of it to know that what I ate at Vera’s was something special. The funny part …