Stephen Montoya
Holy Cue Brisket Tacos with Ranchero Sauce.
Mary Perez Vasquez is no stranger to shaking up the Fort Worth food scene. As the culinary force behind the beloved Enchiladas Olé, her signature sauces have long been a local obsession. But now, Vasquez is trading enchilada platters for smoked meats and soulful sides with her bold new venture: Holy Cue. Scheduled to open in just two weeks at 4307 Camp Bowie Blvd. Holy Cue isn't just another barbecue joint — it's a heartfelt homage to family, flavor, and Cowtown tradition.
"My focus is on the sides," Vasquez says with conviction. "Everyone does brisket and sausage, but I wanted to make sure every side dish has the same love and attention as the meats. Just like our enchilada sauces, every side has to be on point."
And point they are.
Drawing from family roots steeped in outdoor cooking and barbecue — a craft passed down from her father — Vasquez has designed a menu that walks the line between reverence for tradition and fearless innovation. Holy Cue's brisket undergoes a meticulous 16-hour smoke with a custom rub, while the chicken breast gets an overnight tenderizing bath in Greek yogurt before meeting a raspberry barbecue sauce that defies convention. Even the smoked meatloaf gets a bold makeover, ditching ketchup for ranchero sauce and finishing with a melty layer of Chihuahua cheese.
Stephen Montoya
But where Vasquez truly leaves her mark is in the sides. Inspired by decades of family Thanksgiving dinners, the menu features rich Gouda mac and cheese, velvety scalloped potatoes (simply outstanding), and sweet cream corn — recipes Vasquez has perfected over 20 years.
"They're the same ones my kids can't get enough of during the holidays. Now, I'm sharing them with everyone," she says.
And for dessert? Vasquez teases something decadent and unexpected. "I'm working on a chocolate-based dessert. No banana pudding here — I want something truly special."
Holy Cue will launch as a take-out-only spot, operated by a close-knit team of five to seven employees. Vasquez acknowledges the pressure of opening a new concept, especially after news of Holy Cue made the rounds on social media.
"We had to wait until after the holiday rush to give this our full attention," she says. "Now, we're ready."
If Holy Cue captures Fort Worth's taste buds as Vasquez anticipates, she's already eyeing expansion — a larger, sit-down location is on her wish list. But for now, the intimate space allows her to obsess over every smoky bite and every creamy spoonful.
But if there’s one thing we learned from watching Vasques over the years, if she puts her mind to a concept, she delivers.
TRUITT RQGERS
Enchiladas Olé burst onto the Fort Worth dining scene in 2013, establishing itself on N. Sylvania Ave. in the vibrant Oakhurst neighborhood. From the very beginning, Vasquez sought to elevate her offerings by teaming up with renowned pitmaster Billy Woodrich of Billy’s Oak Acres BBQ for smoked meats. After their partnership concluded, her father took over the smoking responsibilities, infusing his own special flavor into the already delicious dishes.
Following a successful move to the Forest Park area, Vasquez expanded her culinary empire with a second Enchiladas Olé in North Richland Hills on North Tarrant Parkway. The year 2023 marked another milestone as she opened a third location on the west side of Fort Worth, transforming the space once occupied by Boozie’s Brewery & Gourmet Sandwiches. It's at this locale, Vasquez has been delighting her customers with exclusive sneak peeks of the exciting dishes set to debut on the Holy Cue menu.
And although this new ‘cue joint isn’t up and running yet, her customers are already asking for more. In a city where barbecue is king, Vasquez is poised to claim a new title — one side dish at a time.
"This isn't just about food," Vasquez says. "It's about sharing a piece of my family with every bite."
