Vera's Backyard Bar-B-Que

BBQ Anatomy 101: Beef Head

Jul 8, 2015 By Daniel Vaughn

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…

Vera’s: The Last Bastion of South Texas Barbacoa

May 21, 2013 By psharpe

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…

Vera’s Backyard Bar-B-Que

Mar 26, 2012 By Daniel Vaughn

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…