The Art of Mexican Barbecue

Media Spotlight – Menu Innovator® – The Art of Mexican Barbecue

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The art of barbecue is bold, vibrant, and charred to perfection. The same can be said of Mexican cuisine, especially Mexican barbecue! In the US, regions across the country are set in deep-rooted traditions that go back generations, and some of these traditions trace back to Mexico. Today, barbecue pitmasters in Texas are incorporating the Mexican flavors they grew up on into some of the most flavorful Texas-style BBQ. At Valentina’s in Austin, chef Miguel Vidal offers meals such as Mexican brisket and beef fajita tacos. Baked beans take on Mexican flare as borracho “drunken” beans, slow-cooked with a blend of Latin spices and dark lager.

Authentically Prepared

At the Barrio Café Chef Silvana Salcido Esparza combines ancient Mexican traditions with modern techniques to create a unique barbecue. Traditional Mexican barbecue is cooked in a hole in the ground. Chef Esparza uses a combination of an upright and an offset smoker to mimic the ancient cooking methods. With meats wrapped in cactus pads, banana leaves or maguey, they go in the smokers, with a tin of water to retain moisture, and continue to sit in the smoke to form a bark.

Mexican barbecue is a guaranteed hit on the menu. With the exciting mix of cumin, chiles, garlic, cilantro and other flavors, chefs incorporate traditional Mexican recipes and ingredients into their cooking. Add a Latin kick to your barbecue this summer. Be bold!

Eat Well.

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Tony Lagana

Chef Tony is a 42-year veteran of the food industry and is often known by his peers as “The New Product Guru.” Throughout his illustrious culinary career, he’s earned several notable titles and positions including Acquisition International’s “Most Influential Product Development Expert, U.S.” in 2019.

In 1997, Tony also founded Culinary Systems Inc., a group of culinary consultants that assist with culinary training, restaurant start-ups, concept development, and more. Since then, Tony and his team have generated over two billion dollars in sales for their clients in restaurants, retail, and manufacturing.

The strategic, technical, and culinary skills of Tony and his team can be seen on the menus of national chains, in the portfolio of national food manufacturers, and on the grocery shelves of products produced by major retail companies.