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Kitchen & Cantina

The fajita tradition was born back in the 1930s in the ranch lands of South and West Texas. During cattle roundups, the less expensive cuts from beef—like skirt steak—were given as payment to the Mexican vaqueros (cowboys), who cooked the meat directly on a campfire. With a slow, steady sizzle, their regional resourcefulness beget one of this city’s most beloved staples.…

Goode Co. Barbeque

Welcome to Goode Co. Barbeque Since 1977, our family’s been serving Houston the tried-and-true ’que we believe it deserves—tender brisket, sausage, ribs, and more, slow-smoked and hand-rubbed with our secret blend of herbs and spices.…

Contact Goode Company

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