Dining
BY AMIRA VAN LEEUWEN
Valentina’s Tex-Mex BBQ is owned by Miguel Vidal with his wife, Modesty Vidal.
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308 S. Main St., Buda www.valentinastexmexbbq.com
Valentina’s Tex-Mex BBQ o ers mesquite smoked meats by the pound, including brisket, pulled pork, spicy Oaxaca sausage, pork spare ribs and more.
PHOTOS BY AMIRA VAN LEEUWEN COMMUNITY IMPACT
Valentina’s Tex-Mex BBQ brings backyard cooking to Buda With every quinceanera, birthday party, or Spurs or Dallas Cowboys game growing up, Miguel Vidal remembers eating barbecue with our tortillas, rice, beans, avocado and salsa in his family’s backyard. “When I moved to Austin, I had a longing for that food. ... But I had to go home and make it myself,” Vidal said.
of American and Mexican cultures is also what drew him to Tex-Mex barbecue. “We didn’t invent a brisket taco, but it wasn’t being showcased, in my opinion, the way it was being eaten in the backyards of Tejanos,” he said. He said one of the things that sets the restaurant apart is that they use mesquite wood for 100% of the whole cook. What’s on the menu? Valentina’s Tex Mex BBQ serves breakfast tacos with homemade tortillas, beef fajitas and sand- wiches. Customers can also purchase mesquite smoked meats by the pound, including brisket, pulled pork, spicy Oaxaca sausage and more.
The backstory Valentina’s Tex-Mex BBQ started out as a food truck venture in downtown Austin in February 2013. The food truck moved to a second location in South Austin before outgrowing the area and again moving to a third location on Menchaca Road. Soon enough, the Vidals were on the way to outgrowing that location as well. On June 14, he and his wife, Modesty Vidal, held a soft opening Valentina’s Tex-Mex BBQ’s rst brick-and-mortar location in downtown Buda. What’s special about it? Originally from San Antonio, Vidal said a blend
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