Stephen Montoya
I eat with my eyes first, as anyone who’s ever posted a drool-worthy food photo on Instagram knows. Recently, a Facebook picture stopped me in my tracks: a smoked meatloaf sandwich from Mary Perez, founder of Enchilada’s Olé and the five-month-old Holy Cue Texican Bar-B-Q. Her tribute to family, bold flavors, and Fort Worth’s barbecue tradition had me hooked before I even took a bite.
Perez’s philosophy is simple, but unusual in the barbecue world: “The sides matter as much as the meat.”
I had to try this philosphy out for myself. If this meatloaf tasted half as good as it looked, then the sides would have to really bring the flavor.
“Everyone does brisket and sausage,” Perez told me. “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.
Perez grew up steeped in outdoor cooking and barbecue, learning the craft from her father. Her menu reflects both reverence for tradition and a fearless approach to experimentation. The brisket is smoked for a meticulous 16 hours with a custom rub. Even the smoked meatloaf gets a bold makeover — forget ketchup. Here, it’s ranchero sauce and a melty layer of Chihuahua cheese.
Stephen Montoya
I initially planned to visit Holy Cue at 4307 Camp Bowie Blvd., but the eatery is now takeout-only due to limited parking. Luckily, Perez had everything ready at her Enchilada’s Ole’ location at 6473 Camp Bowie Blvd. by the time I arrived.
The smoked meatloaf sandwich is a thing of beauty. Smoky, perfectly spiced, with Hatch green chiles and black pepper and more, giving it a kick of flavor, it’s big enough to share — or not, if you’re feeling selfish. But the sides are what really stole the show: a simple salad of red onions and tomatoes dressed in apple-cider vinegar and olive oil, scalloped potatoes au gratin with addictive Gouda, creamy corn with parmesan, and mac-and-cheese that could convert even the staunchest barbecue purist. Let me just put it like this: if Perez’s cream corn was all I had to eat for the rest of my days, I would be OK with that.
Perez admits she tests her recipes on friends, family, and loyal Enchilada’s Ole’ customers. The smoked meatloaf, she says, is the first item to sell out at Holy Cue, often taking three hours in the oven. But the care shows. Every bite is balanced, smoky and spicy, hearty but not heavy. And the sides? They’re holiday recipes she’s been perfecting for her kids for over 20 years, showing that the same love she pours into meat extends to every forkful.
Holy Cue is small and busy, with Friday and Saturday orders often selling out. Perez encourages pre-orders, especially for catering, which can run 50–100 plates at a time. Despite the hustle, she maintains the same devotion to each dish. “Our sides have to be made every two to three hours as we run out,” she says.
At Holy Cue, you don’t just taste barbecue — you taste family, tradition, and fearless creativity. And if a Facebook picture ever makes you stop mid-scroll, take it from me: the meatloaf sandwich will deliver every time.
To Go Orders:
Tues – Sat / 11AM till sold out
4307 Camp Bowie Blvd
Fort Worth, TX 76107
817-751-5556
