{"id":82227,"date":"2025-12-09T21:31:14","date_gmt":"2025-12-09T21:31:14","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-tx\/82227\/"},"modified":"2025-12-09T21:31:14","modified_gmt":"2025-12-09T21:31:14","slug":"2m-smokehouse-grabs-spot-on-new-york-times-best-dishes-of-2025-list","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-tx\/82227\/","title":{"rendered":"2M Smokehouse grabs spot on New York Times’ best dishes of 2025 list"},"content":{"rendered":"

\"2M2M Smokehouse\u2019s picadillo macaroni and cheese lit up the New York Times\u2019 food critics. Credit: Instagram \/ 2msmokehouse<\/p>\n

San Antonio barbecue staple 2M Smokehouse landed on the New York Times\u2019 list<\/a> of the 23 best restaurant dishes its critics sampled this year.<\/p>\n

Times food writer Priya Krishna praised 2M\u2019s picadillo macaroni and cheese for its similarity to zinged-up version of a Middle American pantry staple: Hamburger Helper. But to hear her explain it, that\u2019s high praise indeed. <\/p>\n

\u201cImagine Hamburger Helper, but spicier, punchier and even more luxuriously creamy,\u201d Krishna wrote. \u201cIt\u2019s not easy to one-up the singular, thickly spiced brisket here, but the picadillo mac and cheese \u2014 which runs as an occasional special \u2014 holds its own and then some.\u201d<\/p>\n

Such praise is nothing new for 2M Smokehouse, 2731 S. WW White Road, which has drawn frequent accolades for pitmaster Esaul Ramos\u2019 deft hand at mixing the flavors of traditional Texas barbecue with those of his Mexican heritage.<\/p>\n

To that point, 2M pulled a spot on the Recommended list in this year\u2019s Michelin Guide Texas, and it\u2019s also picked up two James Beard Award nominations since opening.<\/p>\n

Subscribe to SA Current newsletters.<\/a><\/p>\n

Follow us:\u00a0Apple News<\/a>\u00a0|\u00a0Google News<\/a>\u00a0|\u00a0NewsBreak<\/a>\u00a0|\u00a0Reddit<\/a>\u00a0|\u00a0Instagram<\/a>\u00a0|\u00a0Facebook\u00a0<\/a>| Twitter<\/a>\u00a0| Or sign up for our\u00a0RSS Feed<\/a><\/p>\n

Related Stories<\/p>\n

\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\"Seguin\u2019s\t\t\t\t\t\t\t\t\t\t\t\t<\/a><\/p>\n

\n\t\t\t\t\tTwo other San Antonio-area purveyors of smoked meats also won spots in the rankings.\t\t\t\t<\/p>\n

\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\"San\t\t\t\t\t\t\t\t\t\t\t\t<\/a><\/p>\n

\n\t\t\t\t\tConcepts by Feliz Modern, Southerleigh, Tre Trattoria, Pharm Table and others also will be added in coming months.\t\t\t\t<\/p>\n

\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\"Blu\t\t\t\t\t\t\t\t\t\t\t\t<\/a><\/p>\n

\n\t\t\t\t\tThe new iteration of the Castroville barbecue joint officially reopens on Saturday, Feb. 1.\t\t\t\t<\/p>\n

\n\t\t\t\t\t\t\tSanford Nowlin is editor-in-chief of the San Antonio Current. He holds degrees from Trinity University and the University of Texas at San Antonio, and his work has been featured in Salon, Alternet, Creative…\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\tMore by Sanford Nowlin\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/p>\n