By james art 
Vaqueros Texas Bar-BQ ends a food trailer at Grapevine at a permanent restaurant in Alan. It is determined to be at the forefront of the list of mandatory visits to Texas fans.
The Mexican-Textus Retry Barbecue Restaurant opens in the Watters Creek Village in Alan on January 31, 2025, and it will sell rough, pork belly, burned edges, beer taco and cocktails seven days a week for lunch and dinner. It is rare for the barbecue to master the full -day barbecue grinding; Terry Black and Heim have done it in Dallas-Form Worth, but few others have. Vaqueros can manage an almost 24-hour kitchen operation, as the barbecue restaurant is already owned by M Crowd, the restaurant company that owns Mi Cocina.
“I have never had such support,” says Vakeros founder Arnulfo, Trey, Sanchez III, who remains a partner and pitmaster in the new place. He tells a story about the management of the old barbecue barbecue of his father in East Dallas about 30 years ago, while acting as Pitmaster, Slicer, greetings and more.
On Vaqueros 2.0, Sanchez is left to do what he does well: smoke barbecue.
The Mi Cocina mother company is involved in operations and behind -the -scenes needs, a dream for the owner of the small business Sánkchez.
(Chitose Suzuki / Personnel Photographer)
The crowd Edgar Guevara stated that Vackeros is easy to fit for Mi Cocina Company. Both have Mexican influence and they both manage scratching kitchens. What is the difference between the two? Mi Cocina has 24 restaurants and Vaqueros has one.
This will change soon.
“There are many opportunities to grow this brand,” Guevara said.
It starts in Alan.
Barbecue History – When Nobody bought Brisket Tacos
Sanchez learned to make a barbecue with his father, who had a catering company that would serve giant crowds, with 1,000 people for Neiman Marcus event.
In the end, the older Sanchez opened a barbecue restaurant, which lasted for 10 years in the Old Eastern Dallas. (The Buffs of History will appreciate this font: Arnold’s Texas Bar-Bar, open from 1989 to 1999, later became the original Petra and the Beast of Avenue Haskel in Dallas. Trey Sanchez made friends with Petra and the beast cook Misty Norris, when they learned that they had occupied Petra and the chef of the beast Misty Norris, when they learned that they had occupied the same restaurant space for nearly 20 years from each other.
The Sanchez is from Monterey and Nuevo Leon, two areas in northern Mexico. For decades, the pitmurer has said that his family’s food is “much different than anyone else in a barbecue.”
“In 1989, we did rude taco. But no one bought them, ”he said.
Today’s Barbecue Novi School has changed dramatically over the last two decades. Brisket Tacos are as popular as always, and Sánchez’s Mex-Tex Mix is no longer unheard of BBQs in Texas. Sanchez points to the Smoke ‘N Ash Ethiopian Barbecue Restaurant in Arlington as another look at how far the barbecue has come. Smoke ‘N Ash is a recommended restaurant according to Michelin, and its pitmazers were nominated for Best Chef: Texas in the James Beard Awards in 2025.
Sanchez also received the best chef: Texas semi -final nod by James Beard in 2024.
Sanchez is right when he said, “The barbecue has changed.”
Over the years, Wakeros operated as a grocery truck at Hop & Sting Brewing Co. At Grapevine, he became famous for his Quesabirria Tacos, who remain bestseller. Initially, Sanchez did them solely for his crew. A client wondered what they eat. Can I buy one? Sanchez will never refuse sale.
“The people behind her wanted them too,” he said.
After all, the Biria Tacos barbecue was added to the menu. They are delightfully scattered and stuffed with breasts, cheese, onions, cyclers and a side of immersion consumption. Later his biria taco is presented to Man, fire, food on the cooking channel.
Although this little barbecue joint is now run by a much larger group of restaurants, Sanchez remains the soul in place.
He hired his tattoo artist Enrique Castillo to paint a mural on the wall of the new restaurant. It symbolizes the past, present and future of the barbecue barbecue and depicts three men: Sanchez’s father, his restaurant mentor and Sanchez himself.
Sanchez and Guevara called employees of the Family Restaurant.
A cocktail that is not known … still
Mi Cocina is known for its Mambo Taxi cocktail frozen and you won’t find it in Vaqueros. Instead, Vaqueros sells a frozen Paloma made with tequila and grapefruit juice.
The joint barbecue has a full bar and the drinkers will find many opportunities, including craft beer made specifically for Vaqueros by Hop & Sting in Grapevine. But if you are looking for an ice cold cocktail, Guevara recommends Paloma.
“We’re pretty good at frozen drinks,” he said, nodding to the Mambo taxi.
For dessert, Sanchez recommends her Quemada tortilla or burned tortillas, ice cream. He received the idea after a trip to Guadelhara, where the owner of a store served him ice cream with the tastes of tortillas, butter and charm. Has never burned tortilla ice cream? Sanchez hopes.
Vaqueros Texas Bar-BQ is 970 Garden Park Drive, Alan. It opened January 31, 2025