Vera's Backyard Bar-B-Que — Restaurant in Brownsville

Tradition. Something to be said about tradition. Doing things the way they used to be done. Keeping the past alive. The last underground bbq pit in Texas, or something like that. Thing is when they write it up that way and you go there on a Friday to get bbq and then find out they only do it that way on Saturday, then you feel a little taken advantage of. I know some bbq places are only open one day a week but you know what they're selling when you get there. So we didn't have bbq here, on a Friday. I can honestly say that I don't know what I ate, but it tasted like it came off the top of a stove. The write up they received also said that it's not the best bbq, but if you wrap it in a tortilla and put salsa on it, it's not bad. I'll have to take there word for it. Please don't put this place back on a best of list if they don't have it the 3 days of the week they're open. Tradition or no, I don't want to go back. Even though bbq is in the name...

This is the OMG moment when you KNOW that you have just had the best! They have juicy, tender brisket but do not leave this place without the carnitas. Perfection and you could just munch away on them straight up. They have every salsa you could desire and fresh tortillas. Don't miss the creamy red habanero salsa, if you crave the heat. I am so sad that I cannot take these back to Dallas because we will be on the road for several more days. This is indeed the best thing you will ever eat. I'm not even a typical carnita eater but read the reviews so that's what we got along with some brisket. Vera, please come to Dallas!!! Every little piece of the carnitas are caramelized and soaked with flavor. Mmm wrap them up in a flour tortilla and paint on some salsa and thank the good Lord you have just tasted a bit of heaven. When in South...

The smoked "cachete" beef barbacoa is really a hidden treasure of Brownsville. For connoisseurs of South Texas fare, they also offer beef eyes and tongue (eyes are really hard to get, arrive early if you want to try them). The beef is soft, juicy, flavorful and has a distinctive smokey flavor from the pit.

Please try the "original" salsa, it smells and tastes like it's two minutes away from going bad but in a good delicious way, like it's deliberately fermented or something.

Service is courteous but to outsiders may feel a little rough, since the owner has that northern Mexico way of talking, with direct answers and short sentences. Just be aware that that's the way they talk here.

One last, important thing, bring cash since sometimes the electronic payments don't work, there is no ATM nearby, and there's a 4% charge...