Brownsville · Rio Grande Valley

Vera’s Backyard Bar-B-Que — Menu & Prices

Vera’s is known for barbacoa de cabeza cooked in an underground, brick-lined pit over mesquite coals. Order meat by weight and assemble tacos with tortillas and garnishes. Compare the cuts and listed prices below, plan a starting quantity with the calculator, and call before an early-morning trip because published service schedules differ.

Mesquite pit-cooked barbacoaCall to confirm service daysOrder by the poundJames Beard America’s Classic · 2020
See the Menu & Prices Hours & Directions
James Beard Award — named an America’s Classic, 2020
By RU · Texas Restaurant Menus
What makes it unlike anywhere else

Barbacoa cooked in an underground pit

Vera’s cooks barbacoa de cabeza in an underground, brick-lined pit with mesquite. The James Beard Foundation describes whole beef heads smoked for up to 12 hours; its 2020 America’s Classics profile identifies Armando Vera and dates the family restaurant to 1955. The underground cooking method—not simply the word “barbacoa”—is what distinguishes the visit.

Texas Monthly’s 2021 profile described Vera’s as the last Texas restaurant permitted to cook meat in an underground pit. That is a published description of its heritage, rather than a new statewide permit survey. Cheek, tongue and mixed cuts give diners different textures; ask what is available before deciding on a specific combination.

A practical first order starts with three decisions: which cut, how many pounds and which accompaniments are included. Published accounts and menu listings differ on included tortillas and garnishes, so ask before adding separately priced items. The listed address is 2404 Southmost Road, Brownsville; use the phone number to confirm service and any order-ahead arrangement.

Fire

Mesquite coals

Mesquite supplies the heat and smoke for the traditional pit method.

Pit

Below ground

The meat is cooked in a brick-lined underground pit, rather than a standard indoor steamer.

Time

Slow cooking

The James Beard Foundation describes cooking for up to 12 hours; a customer visit does not follow a fixed preparation timetable.

Order

By weight

Choose the available cuts and weight, then confirm tortillas, salsa and other accompaniments.

Know your cuts

The barbacoa, part by part

Compare cut names and textures before ordering. Availability varies, and the dots are only an editorial preference guide—not spice, nutrition or quality scores.

Cachete

Cheek

Start here

Cheek is a muscle cut with a tender texture after slow cooking. Compare it with tongue or a mixed order if you want more than one texture.

Lengua

Tongue

Silky & rich

Tongue has a denser texture than cheek. Ask whether you want a tongue-only order or the separately named cachete y lengua combination.

Mixta

The mix

A little grasa

A chopped mixture of head meat and fat. Ask what is included and how the restaurant distinguishes mixta from its other combinations.

Jeta & Molleja

Specialty head cuts

For the curious

These are specialty head-cut names on the supplied menu. Ask the counter to explain the pieces and preparation rather than assuming every regional use of “molleja” means the same cut.

Ojos

Eyes

The deep end

Eyes are a specialty head cut and may be limited. Check availability before including them in an order or driving in for that item.

Brisket & Carnitas

Off the pit

The other lane

Brisket and pork carnitas are separate choices from barbacoa de cabeza. Ask whether they are being served that day; no current price is supplied for them here.

Interactive · plan your haul

How much barbacoa should I order?

Choose the weight of each priced cut, then adjust the meat allowance per taco and per person. The subtotal uses the menu prices shown below; taco yield and servings are planning calculations based on your selected portions.

Cachete (cheek)
$18.50 / lb
1.0 lb
Cachete y Lengua
$20.75 / lb
0.0 lb
Mixta (the mix)
$16.75 / lb
0.0 lb
1.0
Pounds
8
≈ Tacos
2
Feeds ≈
$18.50
Barbacoa subtotal

Menu-price subtotal for the selected barbacoa only; tax, tortillas, salsa, drinks and extras are not calculated. Ask which accompaniments are included before adding separately priced items. Each cut can be set from 0 to 5 lb in half-pound steps. This is a planning tool, not an order or availability check.

Sold by the pound

The Menu

Barbacoa is priced per pound; brisket and carnitas too. Grab a pack of tortillas and a salsa, and you’ve got tacos. Tap a category to filter.

Menu page updated:
Barbacoa de Cabezaby the pound
  • Cachete / cheek
    The tender, most-popular cut — the one to start with
    $18.50/lb
  • Cachete y Lengua / cheek & tongue
    The classic pairing — tender cheek with silky tongue
    $20.75/lb
  • Mixta / the mix
    Everything but the named cuts, chopped fine — rich, a little grasa
    $16.75/lb
  • Lengua / tongue
    Buttery and dense
    By the pound · ask today
  • Jeta & Molleja / specialty head cuts
    Jeta sits beneath the cheek; molleja behind the jaw
    By the pound · ask today
  • Ojos / eyes
    The most adventurous order — when available
    By the pound · ask today
  • Carne y Mixta
    Half cachete, half mixta — ideal for sharing between the cautious and the not
    By the pound · ask today
Off the Pitby the pound
  • Pit-Smoked Brisket
    Sliced, with a proper bark — a quiet standout here
    By the pound · ask today
  • Carnitas / pork
    Slow-simmered pork, close to its Mexican roots
    By the pound · ask today
Tortillas, Salsa & Drinksbuild your own tacos
  • Capistran Flour Tortillas
    Hot and ready — a pack of 9
    $2.00
  • Homemade Salsa / large
    La Americana (mild), The Original, La Verde (avocado), La Picosa (spicy), or pico de gallo
    $1.35
  • Onion & Cilantro Cup / large
    Chopped onion, cilantro, or a mix — 6 oz
    $0.90
  • Mexican Drinks
    Medio litro — Coke, apple, or punch
    $1.75

The prices shown retain the supplied menu. Items marked “ask today” have no verified current price in this menu; confirm both price and availability with the restaurant. The calculator covers only the three cuts with listed per-pound prices. Call (956) 546-4159 before travelling or arranging an order.

Prepared beef shown on Vera’s restaurant website
The simple part

Build an order in four parts

Choose the cut and weight first, then ask about tortillas, salsa and onion or cilantro. Check what comes with the meat before buying extras—the way an order is packaged can differ from a menu item sold separately.

The supplied menu lists tortillas in packs of nine. At the planner’s default two ounces of meat per taco, one pound makes about eight filled tacos. Different tortilla sizes, double tortillas and more generous fillings change how many packs you need.

Jump to prices

Restaurant photograph: Vera’s website.

Before you go

How Vera’s works

The cut, weight, accompaniments and confirmed service day make a bigger difference than arriving with a fixed order that may not be available.

1

Call before an early drive

Published Friday service differs between sources. Call (956) 546-4159 for the next service day, opening time, available cuts and any order-ahead arrangement.

2

Choose cut and weight

Order the available meat by weight. The calculator separates the menu-price arithmetic from your chosen serving allowance.

3

Check the service schedule

This is a limited-service-week restaurant. The supplied schedule includes Friday–Sunday, while the restaurant’s older web page lists Saturday–Sunday; confirm Friday directly.

4

Compare textures

Cheek, tongue and mixta have different textures. Ask the counter about the composition of a mixed order and availability of specialty cuts.

5

Payment and collection

Public listings report card acceptance. Confirm the payment method, pickup time and order-holding arrangements directly, especially for a larger order.

6

Plan accompaniments

Ask what tortillas and garnishes come with your meat. If packing for later, ask the restaurant how it recommends handling and reheating the order.

Find Vera’s

Hours, location & directions

DayHours
Monday–ThursdayClosed
Friday6 a.m.–2 p.m.
Saturday5 a.m.–2 p.m.
Sunday5 a.m.–2 p.m.

Supplied regular schedule shown above; call before relying on it. Published listings disagree on Friday service and some opening and closing times. The restaurant’s older website lists Saturday–Sunday, 4:30 a.m.–1 p.m. Availability may end before any listed closing time.

Vera’s Backyard Bar-B-Que
2404 Southmost Rd, Brownsville, TX 78521
Cameron County · Rio Grande Valley / South Texas

Phone: (956) 546-4159 · Call to confirm the next service, available cuts and direct pickup arrangements.

Get Directions
Good to know

Vera’s Backyard Bar-B-Que — FAQ

What is Vera’s known for?
Vera’s is known for barbacoa de cabeza cooked over mesquite in an underground brick-lined pit. The James Beard Foundation recognized it as a 2020 America’s Classic and dates the family restaurant to 1955.
What prices does this menu show?
The supplied menu lists cachete at $18.50 per pound, cachete y lengua at $20.75 and mixta at $16.75. Other cuts shown as “ask today” have no verified current price here. These listed rates are used in the planner; confirm the restaurant’s current board when ordering.
Is Vera’s open on Fridays?
The supplied schedule includes Friday 6 a.m.–2 p.m., but published sources disagree. The restaurant’s older website lists only Saturday and Sunday, 4:30 a.m.–1 p.m. Call (956) 546-4159 to confirm the next service before making an early trip.
How many tacos can I make from one pound?
One pound is 16 ounces of meat. The planner’s default two-ounce fill gives about eight tacos; a four-ounce fill gives about four. Tortilla size, double tortillas, filling amounts and your own appetite affect the practical result.
Does the calculator include tortillas and salsa?
No. It calculates only the three priced barbacoa cuts. Ask what accompaniments come with your meat before adding separately priced tortillas, salsa, onion or cilantro. Tax and drinks are not included.
Can I call ahead or pay by card?
Call (956) 546-4159 to ask about placing and holding an order, collection time and payment. Public listings report card acceptance, but that does not confirm every card or order-ahead arrangement for a particular day.
Which cuts should I compare for a first order?
Cheek is a muscle cut; tongue is denser, and mixta is a chopped mixture that can contain more fat. Ask how the restaurant prepares its mix. Specialty cuts and the cheek-and-tongue combination depend on what is available.
Where is this Vera’s restaurant?
Use 2404 Southmost Road, Brownsville, TX 78521, and (956) 546-4159 when checking the location. Some older pages show different street numbers, so confirm the map pin and pickup point directly if you are unfamiliar with the area.
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Menu information and supporting references

The listed prices retain the supplied menu. Background and service checks used the James Beard Foundation, Texas Monthly, the restaurant’s website, its listed social page and location-specific ordering information. Delivery-platform pricing is a separate channel and is not treated as proof that a newer dine-in price applies. Call the restaurant for the current board and next service.

James Beard Foundation: 2020 award and restaurant history · Texas Monthly: 2021 profile · Restaurant website: published hours · Listed restaurant Facebook page · Favor ordering listing · Call Vera’s