Guy Fieri Is Extremely Surprised By This Legit Tex-Mex Restaurant | Diners, Drive-Ins & Dives

So back in the 80s and 90s the term Tex-Mex was getting used all over the United States kind of giving it a bad rap So I'm here in Austin, Texas where a husband-and-wife team are doing old-school Backyard Tejano style and they're serving up what Tex-Mex is really all about. This is Valentina's Let's get this food out, please It's just great barbecue with the Tex-Mex feel. Brisket beans sliced up for Hollywood taco. It's in a classic attempt Barbecue platter here for y'all Miguel is legit Tex-Mex legit as in Texas born and raised learned from pop then worked in the food biz for 17 years Legit now Miguel Vidal and his wife modesty are building their own business one smoker at a time one two three four five and a half Smokers, is that enough? It's never enough people are hungry in Texas. Explain to me what Tejano food is We take Mexican American flavors and we take backyard grilling concept and merge them together. This is what it was all about in Texas Yeah, my grandparents my dad my mom. I wanted to represent what people are doing in the backyard in their home When you come to Valentina's you can smell the smoke when you're parking your car and your mouth starts watering I have the Lorena sandwich for you. The Lorena is a life-changing sandwich. It's got flavorful pork, Texas It's Spain. It's a sandwich. I was inspired out of a trip to Barcelona I wanted to recreate this in the Texas version. So we're using our house dry rub, which is the base for everything Okay, salt a bit of paprika chili powder granulated garlic sugar white sugar. Okay, I am and then black pepper So now we're gonna season the pork collar pork collar. It's awesome. It's got phenomenal flavor We smoke with mesquite wood put it on an offset pits and it goes for about four hours Okay, we'll hit it with the honey barbecue glaze and you make the honey barbecue glaze. Yes, sir. We have ketchup I'll take the handoff Mustard, no Worcestershire vinegar. How are we doing on the black pepper all of it in there of it? Granulated garlic and this is that Yeah, a couple whole onions this goes in the barbecue pit and you're gonna smoke the sauce Yeah, you see people put liquid smoke and barbecue sauce a lot. This right here is the original way to do it We have our barbecue sauce ready to go. Take just a little bit of honey and add it to it So here we have our pork collar and served on Julio bread. Look at that smoke ring, huh? Here we have our honey barbecue glaze delicious take a little bit of the onion paste We can just spread it on there nice and light when you're working on these tight quarters You got to be ready to help out smoke pork collar smoke tomatoes a little bit more of the glaze Pickled red onions white onions house pickles, and that's all she wrote and that's the Reina Who's in some barbecue pork sandwich, this is elevated barbecue, especially with the pork collar I mean that's just driving it for me smoke tomato So that smaller pit that you saw that takes most of our vegetables Barbecue sauce we have a whole smoker is dedicated This is far beyond what you would expect to get roadside barbecue. I suggest I mean like legit bro. Appreciate it I'm not in a up two times. The meat is delicious. It's really tender. It's the real deal. It's my line Taking my line and it's something you just can't find anywhere else So you don't have a brick and mortar But what you've chosen to do is take a bunch of food trucks put them together like a little village My dad had 20 different smokers in the backyard made out of different propane. Seriously, whatever, you know That's where you got this caravan of trailers. Hey, how are you doing? I eat breakfast lunch and dinner whenever I get a chance here your favorite thing on the menu I'm gonna have to go with the brisket Nobody else compares especially when you could get it ground up in a burger burgers coming through stuffed with goat cheese Serrano peppers and bacon every bite is just a moist perfect bite So it's a ground brisket stuffed smoked burger. Yes, sir Here's one of our all-natural prime briskets prime black Angus brisket. Yeah, you're a food trailer in a driveway We're trying to produce the best that we can and that'll be all cut up for Brian next up We're gonna make our stuffing. Okay, guess what block go in here got a little bit goat cheese Serrano's and then we'll take some bacon We're gonna make the Tejano juicy Lucy. You see Lucy. Sorry. You see Lucy four ounces right there Take a chunk of this right in the center seal it up. We'll hit these with our dry rub again What of the 75 smokers out there you're gonna put it on Maynard each barbecue pit is named after my favorite bands So we have Maynard after a tool lead singer Cornell Cobain and Chino singer from the Deftones. That's awesome How long does it go on the smoke about 30 minutes each side? All right, the smoke burgers are smoked. All right, toss it on here. Just seared for some texture toasted bun I'll hit that just for a second. Just warm it up house pickles big burger caramelized onions a couple bacon pieces on top You can hit it with pomegranate mustard. I don't know if the burgers big enough. It's not the size of my head yet Look at that thing Wow just the right amount of smoke the goat cheese inside of there offers the perfect tang the queso blanco It just melts and becomes a creamy ambassador That's the creamy ambassador flavor town. You guys are heard of him. Haven't you you nailed it? You're here the stuffed burger is delicious the smoking it just adds a lot of flavor to it a little bit spicy But it's one of those slow burns that kind of gets addictive walk on the fajita The best Texas barbecue I've ever had when they see that smoke stack going It's like a signal come on in cuz it's open and ready I think what you two are doing taking the flavor and the culture and the energy about backyard barbecue and Combining that with a lot of the Texas style methods you get great food. Our saying here is echo con amor made with love It's your gun or more, baby adios