One bite and it's clear why Tejas is considered one of Texas' best.
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Tejas made its name with bean-to-bar chocolate before owner Scott Moore—purely on a whim— added barbecue to the menu. Local fanatics quickly took notice, and national acclaim followed soon after. This is real-deal Texas BBQ at its best.
If Texas pitmasters are judged by one thing, it's brisket. Smoked for 12+ hours so it's fork-tender with a crunchy crust and loads of smoky flavor.
As every 'cue expert knows, the fat is where all the flavor hides—and Tejas' long-smoked, thick cut pork belly is full of rich, bacon-y goodness. Served with maple mustard.
Green cabbage and fresh scallions are lightly dressed in a slightly spicy vinaigrette of hot sauce, mayo, and smoked Roma tomatoes.
The sandwich that proves everything really is bigger in Texas. This deli classic gets the Texas treatment with smoky pastrami, made from brisket, on marble rye with mustard.
The sleeper hit of Tejas' menu is a slightly sweet flan-like side made from carrot and egg and flavored with a vanilla-bourbon paste. (You're probably going to need a second order.)