HOUSTON – Houston’s BBQ scene has a new name worth knowing — and he’s rewriting the rules one pop-up at a time.
Ivan Chavez, owner and pitmaster of Chavo’s BBQ, grew up in Houston’s Second Ward surrounded by Mexican classics and Texas BBQ traditions. That upbringing became the foundation for something bold: a new generation of Texas BBQ with a distinctly Mexican twist.
From the Second Ward to Houston’s pop-up scene
Chavez doesn’t operate out of a traditional restaurant. Chavo’s BBQ lives primarily in the pop-up world — showing up across Houston with a menu that turns heads and satisfies crowds. Signature items like the “Chavo Concha” and the “Cowboy Croissant” have become fan favorites, earning Chavez a loyal following.
Chavez is also a member of Ox St. Kitchen, Houston’s shared commercial kitchen in the East End that helps local food entrepreneurs grow their businesses without the overhead of a brick-and-mortar space.
Make it at home: Chavo Concha recipe
Chavez stopped by “Houston Life” to share his signature Chavo Concha — a sweet-and-smoky BBQ sandwich built on a Mexican concha that brings together everything Chavo’s BBQ stands for.
Concha (Mexican sweet bread)
Brisket (or your choice of meat)
Egg
Cheese
Strawberry jalapeño jam
BBQ sauce
Directions
Slice the concha in half and toast both sides until lightly golden brown.
Cook 1 egg. During the last 30–60 seconds of cooking, place the cheese on top of the egg and allow it to melt.
Place the meat (brisket in this case) on the bottom half of the toasted concha, then add the cheesy egg on top.
Spread the strawberry jalapeño jam and BBQ sauce, place the top half of the concha on, and serve immediately.
Follow Chavo’s BBQ
Want to catch Chavez at his next pop-up? Follow Chavo’s BBQ on Instagram to stay up to date on locations, dates and what’s coming off the smoker next.
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