Tex + Mex + ’Cue: 4 Texas Spots Combining the Best of Both Worlds | Bon Appétit
"Run by pitmaster Esaul Ramos and partners, this smokehouse (opened in late 2016 in a converted Mexican restaurant) layers Mexican flavors into traditional barbecue: brisket rubbed with cumin, coriander, and onion powder; pulled pork prepared like smoked cochinita pibil; house-made sausage stuffed with Oaxaca cheese, cilantro, and serrano peppers; and a barbacoa spiked with cumin and smoked in banana leaves (offered the first Sunday of each month). House-made tortillas, vinegary coleslaw, borracho beans, a mac ’n’ cheese topped with crushed chicharrones, and pickled nopales provide bright counterpoints to the meats, and their limited runs often sell out, earning the shop steady accolades." - ByJess Elizarraras
