Cowboy Cooking: Adrian Davila Serves Up South Texas Barbecue, Vaquero-Style

[claireokc]

Since 1959, San Antonio-area barbecue joint Davila’s BBQ has served loyal fans a distinctive, Latino variety of the Lone Star State’s favorite food, honoring the Mexican heritage of both barbecue and cattle farming—lending a deeper layer of tradition to those two icons of Texas culture. For instance, Adrian Davila, who has succeeded his father Edward and grandfather Raul as pitmaster, adds cayenne chile to the usual salt-and-pepper rub used by pitmasters elsewhere in Texas. “Gives it a spicy kick to go with the smoky foundation,” he said. That smoky foundation derives from mesquite, but unlike most Texas pitmasters, Davila cooks his meat next to the fire, not separated from it. ...

Source: https://www.theepochtimes.com/cowboy-co ... 69266.html