A breakfast consisting of barbacoa and Big Red is as San Antonio as the Alamo or Market Square, and it is high time that I had a post on it. Heck, there is even a song about it:
I went down Nogalitos/
Lookin’ for some barbacoa and Big Red/
I went down Nogalitos/
Lookin’ for some barbacoa and Big Red/
I coulda had menudo/
But I got some cabesa instead!
For those of you gringos who are visiting San Antonio, you might be in the same position that I was five years ago and not have a clue what it even is. Barbacoa is traditionally served on Saturday and Sunday mornings, and many view it as a hangover cure when paired with Big Red Soda.
Here’s the down and dirty on barbacoa (I don’t mean to freak you out, but you should know what you are getting into): it is cooked cow head in a dug out pit in the backyard. Traditional barbacoa consists of everything associated with the head, so if you are a little squeemish (like I can be) I would suggest that you order the “all meat” version.
I was educated by Eddie and Diana at the first job I worked because we had to come in one Saturday in our busy season. When Eddie told me what barbacoa was, it freaked me out. I was just a young gringo from West Texas who didn’t know anything. I told Diana I wasn’t going to have anything to do with barbacoa, and she insisted that I try it. Seeing that Diana was like my surrogate mother in San Antonio, I had to eat it or risk disappointing her. Boy was I glad that I manned up and tried it.
Like soul food, barbacoa is a cut of meat that most people would see no value in; however, folks who could not afford the better cuts of the cow had to make use with what they had. Barbacoa is seasoned and allowed to cook a long time which gives it a nice flavor.
You will stir up a big debate by asking San Antonians where is the best place to get barbacoa. Locals are very passionate about this dish, and I am not meaning to suggest the best place, but simply a place that I think is pretty good. Some of the best barbacoa I have eaten was brought into work by someone from a little hole in the wall that I would have no idea of where to find.
I had a friend, Putman, coming in from New Mexico one Saturday for a party, so after picking him up from the airport we met another buddy of mine, Frank, down at Taqueria Datapoint to get some barbacoa. Frank had been to Taqueria Datapoint before and said that they served up some good grub, so I thought this would be an excellent place to take Putman.
You usually order barbacoa by the pound and the best way to eat it is with corn tortillas. A pound is a good amount and can probably feed four people comfortably (even as three hungry dudes we had some left overs at our table). Condiments are always served on the side, but I was impressed by what was included at Taqueria Datapoint. We got tons of cilantro, onions, limes, avocado, and some great green salsa (this salsa is hot, but it is the best for barbacoa).
The tortillas were nice and thick and the barbacoa was very flavorful (again be sure to order the “all meat” if you’re squeemish). Making a breakfast taco with cilantro, onions, green salsa and a pinch of salt will put you in heaven, or at the minimum alleviate that hangover. The Big Red completes the experience, giving a little bit of sweet to calm that hot taste of the salsa.
If you are in town on business and staying over the weekend, forgo that continental breakfast with stale biscuits and lackluster fruit and head out to find some barbacoa. Taqueria Datapoint will definitely do you right, but if you are on the opposite side of town, ask the person at the front desk for their opinion. If they are a true San Antonian, they will definitely have one.
Value: 10/10 (we got the entire pound with drinks for under $15)
Atmosphere: 10/10 (great hole in the wall vibe with different art/items from Mexico on the wall)
Service: 10/10 (super nice and very prompt; tip them well since the food is so cheap!)
Salsa: 9/10 (I really liked the spicy green salsa; the red with the chips was good as well)
Taste: 9.5/10 (excellent spot to grab some barbacoa and Big Red; I am not sure about the other food as I have only been there for breakfast)
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