Watch this clip to see why Franklin loves the juicy, mesquite-smoked brisket tacos at Valentina's Tex Mex BBQ.
Hide Transcript
At the restaurant this is the kinda stuff I make
for breakfast. A fresh flour tortilla, a slice of brisket,
some salsa, some guac, and a little bit of sea
salt and lime. But here it seems to be a
whole lot better than what I can produce. [MUSIC] So
I kept on hearing about this Valentina's Tex-Mex. And I
don't really go out of my way I'm around it
all the time. It's not really my favorite thing to
do, but this stuff taste different. This is really about
eh only place in town other then my own barbecue
that I'll actually go eat barbecue at. The gal cooks
on mesquite and that is a lot different from what
we cook on. We cook [UNKNOWN]. Mesquite's a really, really
intense flavor normally. They use mesquite but it's delicate Heavy
salt. Heavy pepper. The fat's rendered really, really well. This
is the finest mesquite brisket I've ever had. And oh
my God, the flour tortillas. They're the real thick floury
kind and they're so fresh and they're so buttery and
soft. And there aren't a lot of places in town
to get a homemade tortilla, especially flour. A lot of
places make corn but let's get real. We're talking Tex
[INAUDIBLE] [MUSIC] You take the artistry and the craftsmanship that's
involved in making a really, really great tortilla. You spend
all this time making a great brisket. So to be
able to get this, pretty much on demand any time,
is quite a feat really. Cuz it just doesn't happen
this way. Yeah, that's flipping good. [MUSIC] [BLANK_AUDIO]