Texas pitmasters are incorporating Mexican-American flavors in their must-have barbecue.
, cumin-laced brisket infused with their house spice rub, and pork butts that he tends to for 14 to 16 hours a day. He’s also won over followers with his smoky takes on Tex-Mex classics like a sopa de fideo , a tomato-based soup made with fried vermicelli noodles topped with smoked beef picadillo or brisket guisada .
Though almost nocturnal, Vidal sees the early inklings of a crowd when smoke aficionados show up at 7:30 a.m. for his barbecue breakfast tacos. The three breakfast tacos include traditional offerings of potato, egg, and cheese, and the ultimate bean and cheese taco is the “hechos con amor” as the truck’s motto dictates. The Real Deal Holyfield, one of Valentina’s best sellers, was a happy accident Vidal created one morning for his father: flour tortillas hold a schmear of velvety refried beans, crisp potatoes, bacon, fried egg, and choice of brisket or carnitas. “It was a special, and it sold out for the day by 11,” he says.
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