Vera's Backyard Bar-B-Que

BBQ Joint Reviews |
June 1, 2017

Vera’s Backyard Bar-B-Que (Top 50)

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…

BBQ |
July 8, 2015

BBQ Anatomy 101: Beef Head

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…

BBQ |
May 21, 2013

Vera’s: The Last Bastion of South Texas Barbacoa

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…

BBQ Joint Reviews |
March 26, 2012

Vera’s Backyard Bar-B-Que

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…