New Burro & Bull barbecue joint now open at Cypress

Like many culinary traditions, ingredients, and recipes, Texan barbecue is a place.

Where does a certain cooking technique come from? How does the flavor of an ingredient reflect the land on which it is grown?

In the food industry, this is called a geographic designation. It is often associated with French wine and Italian cheese, but also applies to Texan barbecue. For example, Central Texas-style barbecue tastes the same as it originated in an area of ​​the state that is good for cattle ranching and where holm oaks are plentiful.

John and Veronica Avila built their restaurant business on the idea that the best food in Texas reflects the diverse places it hails from. They call it ‘Smoky Texana’, which is the premise of their new Burro & Bull restaurant in Cypress.

Indeed, the first thing one sees when entering the restaurant is a mural defining the point of view of the restaurant.

25618 US 290 # 3B, Cypress; 979-977-2855

Open from 3 p.m. to 9 p.m. from Tuesday to Thursday, from 11 a.m. to 9 p.m. from Friday to Sunday

“Texas can be divided into regions, from El Paso to Galveston, from Lubbock to Harlingen,” he says. The changing landscape, cuisine and accents are a reflection of the true regional diversity that is Texas.

Which means the menu features Southeast Texas pudding balls, South Texas sopa de fideo, and plenty of Central Texas-style barbecues from the Austin area.

A signature cocktail menu allows you to dive deep into the thriving Texas distillation industry, including whiskeys made by Houston producers Whitmeyer’s and Yellow Rose.

The ingredients for the food and drink are sourced locally, including a selection of sausages made at Avila’s other restaurant, the Henderson & Kane General Store in Sixth Ward, where sausage maker Aaron Lazo makes some. some of the best blood sausages, kids and chorizo ​​in town.

The current iteration of Burro & Bull has humble beginnings. The Avilas initially opened up their take on smoky Texana at a small booth in The Conservatory downtown food court in 2015. After four years, they closed that space to focus on Henderson & Kane.

An attempt to reopen Burro & Bull in the East End has been put on hold by the pandemic. John Avila would eventually partner with local restaurateurs Bruce Gingrich and Andria Cain to open the Acadian Coast restaurant in the same neighborhood in 2020.

This partnership led to the opening of the current Burro & Bull in Cypress, where Gingrich and Cain owned a franchise of Corky’s BBQ which had recently closed. Veronica Avila led the transformation of the building from Corky’s to Burro & Bull.

“We tried to create a restaurant and menu focused on the neighborhood,” says John, referring to Cypress’s bedroom community and family feel.

Unlike the downtown dining hall which aimed to get office workers in and out in a timely manner with a compact menu, the new Cypress restaurant offers a large indoor / outdoor dining area, bar and patio, as well as an extensive menu offering plates to share for large groups, as well as a menu dedicated to children.

The Avilas have skillfully combined their culinary vision with the practical considerations of a restaurant located in a Houston suburb where space and time are more available than other areas of the city, such as downtown or the Sixth Ward. . This is a great opportunity to introduce the idea and flavors of smoked Texana to a wider audience.

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