Hurtado Barbecue
Barbecue restaurant · Arlington ·
Brisket, ribs, sausage, quail, Texas Twinkies, birria tacos
Brisket, ribs, sausage, quail, Texas Twinkies, birria tacos
"Owned by Brandon Hurtado, this barbecue operation is a major buyer of beef from the Four Sixes Ranch—Hurtado says they are probably the largest user of that beef in the United States and considers it among the best he’s tasted—and also purchases steaks raised by Taylor Sheridan; the owner’s remarks emphasize the high quality of the Four Sixes beef and its central role in the restaurant’s offerings." - Courtney E. Smith
"A North Texas barbecue operation with locations in Arlington, Dallas, Fort Worth, and Mansfield that has become a local favorite, earning praise from publications and a devoted following among Rangers fans at Globe Life Field. The pitmaster behind it published a cookbook, Barbacoa: The Heart of Tex-Mex Barbecue, which adapts family recipes and ever-rotating specials for home cooks and smaller batches while showcasing his Tex-Mex-influenced barbecue techniques." - Courtney E. Smith
"Blending traditional Central Texas barbecue techniques with Tex-Mex flavors, Arlington favorite Hurtado (now with locations in Fort Worth and Mansfield, and a brand new one at the Farmers Market in Dallas) offers a slew of inventive dishes alongside staples like brisket and smoked turkey. Get there early for birria tacos, brisket-topped tostadas, and gigantic beef ribs. While the spots outside of Dallas are rustic, the location at the Farmers Market is sleek and new, with a large porch and a Chipotle-like vibe to the interiors." - Courtney E. Smith
"Hurtado started with pop-ups and now has multiple restaurants across North Texas, including a flagship in Arlington and a new spot at the Dallas Farmers Market, all serving classic barbecue with a Tex-Mex twist. Think brisket tostadas topped with fresh cilantro, crunchy white onions, and bright salsa, green beans livened up with smoky chorizo, and rich and creamy tres leches banana pudding. Texas Twinkies make the menu at Hurtado, too, but here the jalapeños are stuffed with brisket and a one-two punch of cream cheese and pimento cheese. Per Texas barbecue law, they’re still technically a vegetable." - kevin gray, nick rallo, rosin saez
"Make it a barbecue night at this family-run spot that grew from pop-ups to a food truck and then expanded to a few locations around the Metroplex, including its original location in Arlington. Hurtado’s specialty is Tex-Mex barbecue, so don’t skip on ordering at least a few birria tacos. Among the meats, brisket is the thing to try, but the ribs and sausage are awfully good, too. If feeding a crowd, there is the option to order whole briskets, turkey breasts, pork butt, and racks of spare ribs. Food is served cafeteria-style in deep silver serving trays over warmers to keep the line moving fast. Inside is populated by those extremely uncomfortable industrial chairs made of metal, so opt for the picnic tables on the patio." - Courtney E. Smith
