Brownsville

Vera’s Backyard Bar-B-Que (Top 50)

Jun 1, 2017 By Daniel Vaughn

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 in pressure cookers to comply with health codes. Vera’s time-honored…

Get Bucky

Oct 13, 2014 By Dan Solomon

How the merger of two South Texas universities has stirred some complicated feelings about a fuzzy bronco.