05/29/2026
Smoked Barbacoa Tacos on the menu Saturday! Here’s the lowdown…Hand-Trimmed Beef Cheeks are hit with our Steak Rub and slow smoked for eight hours over Mesquite Wood. They are then Confit in Smoked Brisket Tallow with Garlic, Ancho Chiles and Onions overnight. We’re shredding it up and putting it on Flour Tortillas with our Habanero-Tomatillo Salsa, Onions and Cilantro. This is one of the most flavorful specials we do, come get one😎
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