Local barbecue aficionados have undoubtedly noticed a trend at their favorite local ’cue spots: the rise of the barbecue taco. While it’s safe to say sandwiches will always have a place in the hearts of barbecue lovers, the taco is coming on strong, bringing together two of Fort Worth’s favorite food groups: barbecue and Tex-Mex.
Here’s a look at some of our favorite new barbecue tacos in town:
BBQ on the Brazos
photo by Ayla Whittington
BBQ on the Brazos
Chopped brisket tacos
Long before barbecue tacos became a thing, John Sanford was serving them at his gas station BBQ joint in Cresson. Thankfully, his tacos are still on the menu at his new spot in west Fort Worth — and they’re still outstanding. Moist brisket, chopped on the spot, is drizzled with a housemade salsa verde and wrapped in a warm, freshly made flour tortilla. You can trick them out with grated cheese and pico, but the added bells and whistles aren’t necessary. Meat + tortilla + salsa = all you need.
Brix BBQ
Beef cheek tacos
Over the past year, Brix BBQ has established itself as one of the city’s best new ’cue pop-ups, thanks to pitmaster Trevor Sales’ expertly smoked meats. Once he settles into his new spot in the South Main area in January, you’ll need to try his take on beef cheek tacos, made with silk-smooth meat and topped with chimichurri and chipotle créma. His flour tortillas are good, too, thick and soft and made by hand.
Panther City BBQ
Barbacoa taco
Panther City BBQ’s love for tacos is so strong, owners Chris Magallanes and Ernest Morales have made them a permanent part of their menu. The barbacoa is especially fantastic, made with unbelievably flavorful and soft meat. It’s not weighted down with a lot of extras, either — just onions, cilantro, and your choice of salsa. Later in January, Panther City will begin hosting a late-night taqueria pop-up called La Pantera Tacos Y Mas, focusing solely on tacos. That’s devotion.
Dayne’s Craft BBQ
photo provided by Dayne's Craft BBQ
Dayne’s Craft BBQ
Bacon brisket taco
Bacon brisket taco
Dayne Weaver and his wife, Ashley, are offering some of the city’s best ’cue at a Saturday-only pop-up at Lola’s Saloon. Among their offerings are tacos filled with what Dayne calls “bacon brisket,” which is basically pork belly that Dayne preps, rubs, and smokes like a brisket. The result is meat with a lot of flavor and character — an addicting combo of sweet, smoky, and deliriously chewy.
Campo Smokehouse
Carnitas tacos
Fans of Flores BBQ began to freak when pitmaster Michael Wyont abruptly left this acclaimed barbecue truck and moved back to Whitney. But even though the hands and names have changed (pitmaster Chris Reale now runs the show), the food that put Flores on the ’cue map hasn’t changed a bit. That goes for the carnitas tacos, made with the beautifully fatty portion of smoked pork shoulder. Both of the available salsas — mild and not-so-mild — are made with smoked veggies, giving these tacos a one-two punch of smoke.
Hurtado Barbecue Co.
photo provided by Hurtado Barbecue Co.
Hurtado Barbecue Co.
Migas taco
Migas taco
Run by local pitmaster Brandon Hurtado, this Arlington pop-up/soon-to-be-brick-and-mortar is part of a wave of new ’cue joints specializing in craft barbecue. Hurtado also specializes in combining barbecue with Tex-Mex — one of his top dishes is smoked elotes — so tacos come naturally. Definitely try his breakfast migas taco, made with fried tortilla chips, scrambled eggs, and finely chopped brisket. On top goes cheddar cheese and a housemade salsa roja, and it all gets piled into a warm flour tortilla. Until their brick-and-mortar opens, you can find them at 205 E. Front St.
Heim on the River
photo by Robert Strickland
Heim on the River
Pulled pork taco
Pulled pork taco
The second location of this landmark Fort Worth barbecue joint features a handful of menu items not available at the original Near Southside location. This would include tacos, made fresh with your choice of brisket or pulled pork. No slight to the brisket, but the pulled pork is outtasight: The meat has a nice smoky flavor and pleasingly silken texture. Each pork taco comes with a smear of guacamole and streaks of salsa verde. Bonus: The tacos are made with brisket fat tortillas.
