Starting out with a small trailer in downtown Austin, Miguel now owns and operates the acclaimed Valentina’s Tex Mex BBQ in Austin, TX with his wife and business partner, Modesty. Since Valentina’s opening in early 2013, Miguel has been featured in publications such as the New York Times, Wall Street Journal, Bon Appetite, Texas Monthly’s Top 50 BBQ Joints issue, and has made appearances on Travel Channel and Food Network.
For Miguel, there is no BBQ, or Valentina’s, without family. Named after his daughter, Valentina’s offers the Vidal family’s traditional BBQ menu, a family atmosphere, and makes it truly a family business with the help of a few of his siblings and cousins.
Miguel is currently building out his dream of having a full-scale family restaurant and destination location in Austin, and of course, while doing so, everything is Hecho con Amor.
Valentina's Tex Mex BBQ Barbacoa Recipe
Yields approx. 8lbs
Trim 15 lbs of beef cheek meat trimming off hard fat and most silver skin. Season meat with
- 12 oz olive oil
- 2 Tbsp Valentina’s Smoked Dry Rub
- 2 Tbsp pepper
- 2 Tbsp garlic
- 5 Tbsp salt
Place meat in full aluminum pan with following items.
- 2 onions (cut in half
- 32 oz water (or beer)
Smoke at 250 degrees. Rotate cheeks every 3 hours. Cover about 8 hours in. Cook until fork tender, roughly 12-14 hours.
Serve with cilantro, chopped onions, diced serranos, and a squeeze of lime with flour tortillas. Sub corn tortillas if preferred.
Valentina's Tex Mex BBQ Flour Tortilla Recipe
- 4 cups all purpose flour
- 1.5 Tbsp salt
- 1 Tbsp baking powder
- 1 Cup lard (or oil)
- 1 to 1.5 cups warm water
Work hot water into flour slowly. Knead dough and form a large dough ball. Pinch into smaller dough balls and roll out to desired size and thickness. Cook for a few seconds one each side on a high heat comal.
A Conversation with Miguel