Texas’s 38 Best Restaurants | Eater
"A rare surviving example of whole-head barbacoa cooked in an underground, wood‑fueled pit along the Rio Grande, serving cuts like cheek, tongue, lips, and other head meats with warm corn or flour tortillas on limited weekend hours; the shop frequently sells out, and delicacies like cow eyes—dubbed 'Mexican caviar'—can disappear first." - Bill Addison
