The Rise of Globally Inspired Fusion Barbecue in Texas - AFAR

"Fusing Ethiopian cooking with Texas smoke, I saw how Patrick and Fasicka Hicks transformed their truck into a brick-and-mortar west of Dallas and began adding Ethiopian dishes that customers happily layered onto barbecue. Fasicka's family method of cooking doro wat over a wood fire translated naturally to smoked chicken—'somehow hickory wood goes perfect with berbere spice'—and now they glaze meats with awaze and even fry injera flatbread to make nachos; spongy injera also makes an excellent base for smoked meats and heavily spiced vegetables." - Naomi Tomky