06/07/2026
The Slows Brisket Enchilada Story
Way back in 2004, before Corktown opened, Chef Brian was in Texas with his brother doing research (aka eating tons of bbq). He happened upon a brisket quesadilla in one joint. Smokey brisket with gooey cheese in flour tortillas with a traditional tomato salsa. It was delicious.
Fast-forward a year and the Slows Brisket Enchilada appeared on the opening Corktown menu. Chef Brian’s take: Chopped brisket, grilled onion and smoked gouda wrapped in corn tortillas and topped with melted cheddar, Slows’ Spicy BBQ Sauce, and scallions. Over 20+ years they’ve been enjoyed by thousands and even featured on an episode of Man vs Food.
Start your meal with them, or have ‘em as your meal. At the restaurant or delivered to you. Heck, you can even order pans of them catered. Inspired by a trip to Texas and now a Slows classic. Buen provecho!