Hand-picked
Seafood★ FeaturedPlump Gulf shrimp sautéed in a cast-iron skillet with roasted Hatch green chiles, garlic, and butter. Ready in under 20 minutes and bursting with Southwest flavor. Serve over rice or with warm flour tortillas.
Seafood★ FeaturedCrispy grilled mahi-mahi tucked into warm corn tortillas with crunchy purple cabbage slaw, pickled red onion, and a silky avocado crema. These are the fish tacos you'll make every week.
BBQ & Grill★ FeaturedLow and slow is the only way to go. This Central Texas-style brisket gets a simple salt-and-pepper bark, then spends 12 hours in the smoker until it's melt-in-your-mouth tender with a deep mahogany crust.
Fresh off the stove
Seafood★ FeaturedPlump Gulf shrimp sautéed in a cast-iron skillet with roasted Hatch green chiles, garlic, and butter. Ready in under 20 minutes and bursting with Southwest flavor. Serve over rice or with warm flour tortillas.
Seafood★ FeaturedCrispy grilled mahi-mahi tucked into warm corn tortillas with crunchy purple cabbage slaw, pickled red onion, and a silky avocado crema. These are the fish tacos you'll make every week.
BBQ & GrillFall-off-the-bone baby back ribs glazed with a smoky honey-chipotle sauce. The 3-2-1 method gives you perfectly tender meat every time — three hours of smoke, two hours wrapped, one hour sauced.
SeafoodFresh Gulf shrimp and white fish "cooked" in citrus juice, then tossed with ripe mango, cucumber, red onion, and jalapeño. Bright, refreshing, and ready in 30 minutes. Perfect with cold beer and tostadas.
BBQ & Grill★ FeaturedLow and slow is the only way to go. This Central Texas-style brisket gets a simple salt-and-pepper bark, then spends 12 hours in the smoker until it's melt-in-your-mouth tender with a deep mahogany crust.