Ruben Carrasco Jr. serves Indian- and Korean-inspired tacos at his popular Midland spot Pachuco's, which he credits to an old PBS show and his little brother's adventurous nature.
Whether using lamb, beef, or goat, the cooking method of barbacoa is rooted in pre-Hispanic traditions and set the scene for smoking meat as we know it stateside.
Houston’s El Topo has won awards for its brisket suadero taco, which features nixtamalized blue-corn tortillas and a house-special salsa.
The Netflix series honors the fusion food by featuring two joints in Dallas and San Antonio. We add two more that could’ve made the cut.
At 19, Sarah Hernandez runs a successful San Antonio business with her sister, Rebecca. The two are used to convincing confounded customers.
This classic comfort food is made heartier and more exciting when stuffed with rich barbacoa and spicy birria, as it is at many restaurants across Texas.
An interview with Armando Vera in Brownsville, who owns the only restaurant in Texas to offer traditional, buried-in-the-ground, coal-smoked barbacoa.
Leo Davila’s combos are twists on the classics of his multicultural San Antonio upbringing, and they make Stixs & Stone worth the hype.
A historic road outside El Paso teems with under-the-radar taco stops.
A Texan deployed overseas wants to know if there’s any foodstuff weirder than armadillo tail with gravy. (There is.)
Joshua and Myra Guerrero’s food truck embraces new barbecue ideas from across the state.
The 65-year-old Brownsville restaurant specializes in traditional underground pit-smoked cows’ heads.
The expert beef preparation was a nice surprise at this Breckenridge breakfast-and-lunch spot.
Louis and Iris Moreno reopen a beloved, shuttered meat market serving barbacoa, tamales, and a full barbecue menu.
Pitmaster Andrew Soto serves up tasty meats to a growing crowd of regulars, with help from his mom and brother—plus some key advice from dad.
The world’s oldest barbecue tradition is cooking meat in underground pits. It’s a method so old, that our ancestors cooked mammoths in underground pits some 29,000 years ago. In modern day Texas, meat cooked in subterranean pits is most often referred to as barbacoa, like the barbacoa de cabeza that
John Speights hosted a lamb barbacoa party in Houston over the weekend. For those curious about cooking barbacoa the traditional way, inside a hole in the ground, Speights (@JCSpeights) and Jay Rascoe (@GunsandTacos) documented the entire event, from lamb procurement to completion, on Twitter. I’ve compiled
Before there was Texas, one form of Texas barbecue was cemented in the culture of the Rio Grande Valley. How so? The answers lies in a hole in the ground. We’re talking about barbacoa de cabeza en pozo—beef heads cooked with wood coals in subterranean pits.Beef barbacoa can be found
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 is that the best place to get barbacoa
