An interview with Armando Vera in Brownsville, who owns the only restaurant in Texas to offer traditional, buried-in-the-ground, coal-smoked barbacoa.
The San Antonio festival brought together the city's best taquerias—plus some special guests—for a hot day of delicious food.
The 65-year-old Brownsville restaurant specializes in traditional underground pit-smoked cows’ heads.
The tortillas de harina at this Brownsville restaurant are amazing, but just one is more than enough.
Exciting things are happening as pitmasters join the two cuisines together in new and delicious ways.
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
Since the closing of Mancha’s Meat Market in Eagle Pass, there is only one place in all of Texas—maybe the entire country—that still serves traditional barbacoa: whole beef heads cooked in an underground pit over wood coals. The sign out front of Vera’s in Brownsville says it all: “Barbacoa en
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
