The 2013 debut of Valentina’s Tex Mex BBQ’s Austin food truck was perhaps the first sign that Texas barbecue was entering a period of sustained innovation. But the expansion of ’cue culture isn’t just about tacos. In the four years since we published our previous Top 50 list, we’ve enjoyed meals that draw on Japanese, Vietnamese, and Hawaiian traditions, among others. Slurping the broth of a brisket ramen and dipping a sausage link into a rich curry have become essential culinary experiences in this increasingly diverse state. Pitmasters have also been putting vegetables at the center of the plate, serving “steak” and “wings” made with smoked cauliflower and “pulled pork” consisting of jackfruit pods. Laugh all you want at vegetarian barbecue, but if the price…View Original Post
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