Las Vegas’ new barbecue joint Braeswood Tex Mex BBQ has Houston roots

Even though I’m no rookie when it will come to going to Las Vegas, I created a rookie blunder. I decided to stroll someplace in the course of the summertime.

That “somewhere” was the freshly fashioned Arts District north of the Strip and just south of downtown right. I’d read about some intriguing places to eat and breweries there, and I figured I could make the hour walk from my hotel on the Strip just to melt away off some calories from the epic foods we’d gorged on given that arriving.

Even for this Houstonian, the 106-degree warmth and 20% humidity, blended with the shadeless sidewalks of higher Las Vegas Boulevard, had me hunting for a amazing respite.

Fortuitously, just as I approached the Arts District, I spied a “BBQ” sign on a storefront. I stepped in and ordered an ice-cold Topo Chico. I appeared all around the eating place and observed the title of the place was Braeswood Tex Mex BBQ. I chatted up the counterman, Gerald Casas, who is also the owner.

“I’m from Houston and we have a community named Braeswood,” I reported.

“I know,” responded Casas. “That’s exactly where I’m from and this area is named after it.”

I’ve stumbled on some exciting barbecue joints all above the globe, but this was a coincidence for the ages.

1504 S. Primary, Las Vegas

Casas grew up in Braeswood and graduated from close by Houston Baptist College with a diploma in Mass Communications. But his enthusiasm was constantly cooking, impressed by family tradition. He assisted his paternal grandfather, Guadalupe Casas, cook barbecue in his backyard. His maternal grandfather, Reynaldo Jasso, owned Camilo’s Mexican Restaurant in Bacliff, where Casas worked and acquired his Tex-Mex bona fides.

In 2010 he made the decision to stick to his passion and shift to Las Vegas, wherever restaurant careers ended up plentiful. He labored at some of the most important casinos on the Strip even though heading to culinary college.

Then in 2018, he faced the exact same burnout several chefs do soon after doing the job 18-hour times for years. He resolved if he was likely to get the job done that really hard, he wanted to work for himself. But what type of restaurant?

“I resolved to go with what initially motivated me — Tex-Mex and barbecue.“

He started off performing pop-ups at Las Vegas breweries. Individuals were being so productive that he was able to open his storefront in the Arts District in May 2021.

There are numerous counter seats inside with a few tables on a sidewalk patio outside the house. The whole entrance of the retailer is a roll-up, garage door so the kitchen area, dining space and patio can be turned into 1 large open up place in cooler climate.

A more substantial back again patio features a 500-gallon offset barrel smoker, designed by Cen-Tex People who smoke in Luling as the centerpiece.

Not surprisingly, Casas will make all the barbecue, sides and sauces from scratch. He partners with a nearby bake shop, Fatty’s, for his desserts. He gets his serious-deal, nixtamalized corn tortillas from a neighborhood tortilla maker.

Although I experienced an ambitious agenda for checking out many eating places and breweries in the community, I made a decision to hold out with Casas and requested a tray of his fantastic brisket tacos with sides of charro beans and Mexican rice. I washed it down with one more ice-chilly Topo Chico.

Resuscitated from the earlier, inadvisable wander north, I hailed an Uber to get me again to my hotel on the Strip and instructed Casas to seem me up up coming time he’s in Houston.

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