Barbacoa de Brisket | Medium Rare

In Texas, Mexican flavors and techniques infuse local cuisine with a sense of place, and provide a backbone of tradition for chefs like Chris Patrick.

At Abacus in Dallas, Patrick’s menu is a nod to the great culinary cultures of the world; at home, he relies on a perfected masa recipe from his mother-in-law, coupled with a slow-cooked, classic barbacoa de brisket in banana leaves. It’s the kind of food that turns a dinner table into a giant magnet, and epitomizes the true soul of Texas dining.

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