Texas smoke, Mexican roots, and whatever Rico’s cooking next
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Brisket Flatbread
Post oak smoked brisket, sweet caramelized onions, and melted mozzarella on cast iron flatbread.
Smoked Adobo Beef Ribs
LongHill Wagyu Beef Back Ribs in an Adobo marinade and JalapeΓ±o Honey glaze.
Chiles en Nogada
Stuffed poblano peppers, topped with a traditional Nogada sauce – a dish that’s inspired by Mexican flavor and reimagined around LongHill Wagyu ground beef.
Spanish-Style Beef Croquettes
Crispy shells. Creamy filling. Texas-raised beef.
More coming soon
Follow along for new recipes and Lady Bird Lake pop-up updates!
