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

Cowboy Cooking: Adrian Davila Serves Up South Texas Barbecue, Vaquero-Style
At Davila's BBQ, classic Texas barbecue offerings are infused with the Davila family's Mexican-American heritage. Courtesy of Davila's BBQ
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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.

Eric Lucas
Eric Lucas
Author
Eric Lucas is a retired associate editor at Alaska Beyond Magazine and lives on a small farm on a remote island north of Seattle, where he grows organic hay, beans, apples, and squash.
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