Patillo's Barbeque

Tex Mex Is Actually More Important to Texans Than Barbecue | Eater

"One of Texas’s oldest black‑owned barbecue restaurants and a historically important institution that highlights the Black origins and preservation of barbecue traditions often marginalized by dominant brisket narratives." - Meghan McCarron

The 38 Best Texas Restaurants, Mapped | Eater

"WHAT: Southeast Texas’s finest beef links for more than a century. WHY: If links and rice dressing don’t come to mind when you think of Texas barbecue, you’ve been spending too much time in Austin. In southeast Texas, garlic- and chile-laced beef links bursting with juice (don’t call it fat in SETX) are the barbecue gold standard, and the Patillo family has been serving them since 1912. The juice will run like a faucet once you’ve cut a link open, so have a slice of white bread, or better yet, a pile of rice dressing — similar to dirty rice — ready to capture it all. You might as well mix in some sauce, made from owner Robert Patillo’s grandmother’s recipe. — D.V." - Bill Addison

Texas’s 38 Best Restaurants | Eater

"A century-old southeast Texas barbecue tradition celebrated for garlic- and chile-forward beef links whose juicy interiors are best enjoyed with rice dressing or white bread to catch the running juices; the family-recipe sauces and intensely flavored links represent the region’s distinct barbecue lineage." - Bill Addison

Operating since 1912, this family institution is celebrated for iconic juicy links and Southeast Texas–style plates. Frequently cited by Southern food writers and local press as a touchstone of Beaumont’s culinary history.

A century-old institution for East Texas–style links and oak-smoked meats, still family-run. Covered by Texas Monthly and documented by the Southern Foodways Alliance, it’s also celebrated by local press for its deep roots in Beaumont.