Authentic Mexican barbacoa isn’t cooked so much as it’s excavated. Ranchers used to bury whole beef heads with hot coals overnight and unearth tender, smoky meat the next morning. While this technique has largely been phased out due to modern food regulations, Brownsville is home to the “last bastion” of barbacoa: Vera’s Backyard Bar-B-Que.
Texas Country Reporter
A Visit to Vera’s, the Last Bastion of Barbacoa de Cabeza
An interview with Armando Vera in Brownsville, who owns the only restaurant in Texas to offer traditional, buried-in-the-ground, coal-smoked barbacoa.
Every week, we share dispatches from Texas Country Reporter, the long-running TV show that invites you to hop in and travel along to explore the back roads of Texas.
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Every week, we share dispatches from Texas Country Reporter, the long-running TV show that invites you to hop in and travel along to explore the back roads of Texas.
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