All Wood BBQ & Taproom — Restaurant in Mexico City

They claim Texas style BBQ, so I’ll evaluate it as such while recognizing it’s in CDMX. I’ve been to most of the Texas Monthly’s BBQ joints. Overall probably the closest to real TX brisket, but wouldn’t stand up to the top places in TX and honestly is below average. I ordered two single samplers with two meats each. I tried the brisket, the sausage, the pulled pork, and rib. The brisket was a single piece. It was dry and not much bark. Flavor was lacking. The sausage wasn’t up to TX standards. It was a full sausage, slightly finer grind, dry inside, and had a dried, tough casing. Not much smoke flavor. The rib was a huge disappointment. A single rib, it was crispy all over the outside as if it had been heated in an oven, not freshly sliced from a rack. It was tough and definitely needed more time in the smoker. The flavor was okay, just needed more slow cooking. The pulled pork was by far the best, though pork isn’t really a TX thing. Fortunately, I’m from Tennessee and TN BBQ (pulled pork and Memphis ribs) is my first love. This was a decent pile of pulled pork, enough for an average bun. Properly pulled (shredded ) with no gristle or fat. It was moderately moist, tender, and had mild smoke flavor. The table BBQ sauce was quite good and paired well with the brisket and the pulled pork. The green salsa on the tray was a wake up! I liked it, but not with the meats provided. It would be great on certain tacos, though. I tried several sides, also. The frijoles puercos were similar to TX charro beans but stewed much too long, to be almost a paste. Good flavor, though. The mac and cheese was very average and a bit of let down. Slightly runny and not much distinctive flavor. The potato salad seemed to be just cubed, boiled potatoes with some red onion slices. No real sauce or flavor, not mustard, not vinegar, hardly any pepper. It needs a real boost. The roll served with my first plate looked pleasing but was dry, hard as rock and inedible. It just broke into pieces. The one with my second plate was nice. Too small to make a suitable sandwich but a nice accompaniment (although plain white bread slices are the standard TX bread). Plates came with regular sliced dill pickles. All Wood has some great potential. Work on the brisket a bit, revamp the sausage or at least give it some flavor, smoke the ribs longer and lower temp, change NOTHING on the pulled pork. The potato salad needs a proper recipe. I might suggest dropping the onions from the potato salad and providing sliced raw onions with the pickles as is common across TX. Better scrutiny with the rolls. They have a nice craft beer list from other CDMX breweries besides Falling Piano next door. Service was good if a bit confused at times. Relaxed and enjoyable place to hang out. It may seem I’m beating on All Wood, but if you’re advertising Texas BBQ, you better be prepared to back it up. I’ll say it’s the closest to authentic TX brisket that I’ve tried in CDMX. I look forward to returning and trying other things on the menu. I would absolutely return just for the...

Texas BBQ in Mexico City: A Tragedy in Several Acts

The waiter was wonderful — kind, attentive, the kind of man who makes you tip well even though you hated every bite. He deserves a raise, or at least a job at a restaurant where the food won’t ruin his reputation by association.

The food? Unholy. We ordered the sampler — brisket, pork belly, ribs, pulled pork, mac & cheese, potato salad, and coleslaw — a collection of American classics that somehow arrived tasting like none of them. • Brisket: Fine, if “fine” means “vaguely beef-flavored air.” Could have been great with smoke, salt, time, and intention. • Pork belly & ribs: Forgettable. As in, I already forgot what they tasted like while writing this. • Mac & cheese: A crime scene. Some unidentifiable cheese-like goo drowned the pasta. No body, no warmth, no soul. • Potato salad: The potatoes were still fighting for their lives — hard, undercooked, and barely kissed by mayo. • Coleslaw: A heap of wet cabbage with no vinegar, no seasoning, no joy.

I asked if the owners were American. They’re not — which isn’t inherently bad — but it showed. This wasn’t Texas BBQ; this was Texas cosplay.

And here’s the sobering part: food like this happens because capitalism rewards vibes over craft. “Texas” becomes an aesthetic, not a process. Nobody smokes meat for 12 hours anymore; they microwave it, throw some sauce on it, and call it “authentic.” That’s not just a bad meal — it’s cultural amnesia on a plate.

If you’ve had real BBQ — if you’ve stood in line at Franklin, eaten ribs in Memphis, or just been blessed by your uncle’s backyard smoker — don’t go here. You’ll mourn twice: for the cow and for...

For your tastebuds, the food here is the equivalent of having Jenna Jameson in your bed when you were a teenager.

It's the barbecue equivalent of hearing Natalia Marquez sing in your shower before she became famous.

There is no way this place should be 4/5 on Google. It's pure bliss in melt in your mouth, slow cooked meats.

If you walk by All Wood and don't walk in to eat, there is something wrong with you.

Yes it's worth an uber from the other side of town.

If you're not in México City, take a plane there for All Wood Texas Style BBQ.

Afraid of planes? Take boat and rail, old style.

One day Arab Sultans will steal the cooks from this place to be their personal chefs in their Middle East Palaces.

There will be bronze statues of the All Wood chefs erected in their honour.

I'm considering starting and registering an All Wood BBQ religion to pray and thank the meat gods for this flavor happiness.

If you're still reading this, what are you waiting for?!? Go fill your belly and the bellies of your friends with All...