Heritage Barbecue
Barbecue restaurant · San Juan Capistrano ·
Texas-style brisket, ribs, sausages, and creative sides
Texas-style brisket, ribs, sausages, and creative sides
"Just across the street from the burger shop, this smokehouse-brewery showcases smoked brisket, tri-tip, and pulled pork starring in mac and cheese, sandwiches, and tacos; it’s no longer affiliated with James Beard Award finalist Daniel Castillo’s Heritage Barbecue in San Juan Capistrano." - Noah Lederman
"In San Juan Capistrano, Daniel Castillo’s sprawling smokehouse channels Austin vibes with outdoor seating along a skinny lot, steel smokers perfuming the morning air, and a line that forms for hours as the mission’s church bells ring at 11 a.m. The menu runs nearly 19 items and ranges far beyond Texas norms—whole smoked chicken, maple-glazed pork ribs, tri-tip, and specials like char siu pork belly, whole beef ribs, and a burger—yet across the board the meats are deeply smoky, highly peppered, and well-seasoned. Close my eyes and the brisket is as luscious as the best in Texas; the beef rib doesn’t reach the heights of Black’s Barbecue, but it’s still terrific, and the herb-heavy chicken is a welcome option for non–red-meat eaters. Sides are just as thoughtful, from grandmother-pleasing Korean-style chile pickles and dense, salty spiral mac and cheese to hearty beans, queso with crisp tortilla chips, and a bright peach and cherry tomato salad. Castillo and team go above and beyond to craft a meal brimming with excellence, and given his 2025 James Beard Award finalist nod for Best Chef: California, I definitely think Heritage should join the four Michelin-starred barbecue spots in Texas." - Matthew Kang
"Barbecue is a veritable religion in America, and chefs in this realm have a near cultish way of doing things. With that in mind, consider this SJC bijou, packed to the gills with focused diners and trays of smoky meat.Punctuality is of the essence as everyone is here, early and eager, for Chef/owner Daniel Castillo's food. His creations draw inspiration from central Texas, so when that sweet scent of California white oak gets going, find yourself transported on a riotous journey, starting with slices of glistening brisket—correctly charred and deliciously rich. Add on a side of chili with more brisket along with a cheddar-jalapeño biscuit and never look back again. Don't forget to save room for desserts like banana pudding or pineapple upside down cake." - Michelin Inspector
"Post-pandemic departures have made finding good people the biggest challenge, though incoming younger workers are showing initiative and offering hope for rebuilding the workforce." - Sam Nelson
"One of the most celebrated barbecue spots in Los Angeles, Heritage, from pitmaster Daniel Castillo, has a true Texas-style barbecue vibe with massive outdoor pits, plentiful outdoor seating, and Austin-style lines of smoked meat-loving fans to boot. Brisket is king here, surrounded by a deliciously dark bark on American black Angus beef. Making some concessions to California tastes, Castillo and company smoke up tri-tip for a more approachable cost. The smoked Duroc pork ribs come with a maple glaze — another dish that West Coast palates might prefer. Don’t sleep on the sausages and smoked turkey, either. Castillo recently opened an upscale diner called Le Hut Dinette in Santa Ana, solidifying the chef as a bona fide mover-and-shaker in the Orange County restaurant scene." - Matthew Kang