Burnt Bean in Seguin is one year into its reign as the top barbecue joint on Texas Monthly’s Top 50 BBQ Joints list. Ever since, folks have been lining up for hours at a time just to get a taste of the award-winning meats. Now those same visitors have a hot new reason to stop by the San Antonio-area smokehouse.
The New York Times has released its list of the 41 Greatest Mexican Restaurants Across the United States, celebrating that a “culinary renaissance over the last 15 years has expanded the American palate,” and Texas earned a handful of honors. Among those were Burnt Bean, the only Texas barbecue joint to earn recognition on the list.
“Ernest Servantes, Burnt Bean’s co-pitmaster and co-owner (along with David Kirkland), grew up in Uvalde eating barbecue with guacamole, pico de galo and tortillas,” the New York Times writes. “You’ll find all of that at Burnt Bean, along with specials like tortilla soup and, on weekends, a brunch roster of menudo, barbacoa tacos and brisket huevos rancheros. You could call it Tex-Mex barbecue, but it’s just how barbecue is eaten in a state whose Mexican border is more than 1,200 miles long.”
Burnt Bean first opened in 2020 at 108 S. Austin St., Seguin, TX 78155, and, after one year, landed at No. 4 on Texas Monthly’s Top 50 BBQ Joints list in 2021. Four years later, Burnt Bean claimed the No. 1 spot. If you visit, we highly recommend getting a brisket taco and a marshmallow sweet potato, but be prepared to wait in line for upwards of three hours on weekends.
Enchiladas verdes with rice and beans at Garcia’s Mexican Food. (Camille Sauers for MySA)
Nixta Taqueria’s signature carnitas duck confit taco (left), chips n’ dips (center), and chorizo quesadilla (right). (Cristela Jones/MySA)
The other Texas restaurants to earn recognition from the New York Times are: Garcia’s Mexican Food in San Antonio, Hugo’s in Houston, Nixta Taqueria in Austin and Taqueria Elemi in El Paso.
This article originally published at New York Times names Texas’ No. 1 BBQ joint to best Mexican restaurants.