Daniel Vaughn

"The cachete is rich like any fatty cut of beef would be but a hint of the smoke has kissed the meat as well. Place a bit of the salted meat in a warm tortilla along with some of their excellent salsa verde and enjoy, over and over and over. Vera’s is a Texas historical treasure and it’s worth a pilgrimage."

José R. Ralat

"I sample a pinch of cachete, or beef cheek from a red and white paper boat set in front of me. There is an almost imperceptible scent of smoke. The fat has melted away in the long, slow cooking process, leaving the meat glistening. I lift two helpings of barbacoa the size of a pair of limes into fresh corn tortillas, give each parcel a shot of homemade salsa, and finish with the traditional garnishes of cilantro and chopped white onion. I take a bite and am silenced."

Meredith Bethune

"The smoked cheeks disintegrated into long shreds with a delicate smokey crust. The meat was firm and ultimately had the vague flavor of a good pot roast, without any of the heaviness that I usually associate with barbacoa. Eaten the way it's supposed to be eaten, in taco form with fresh salsa and corn tortillas, it's just about perfect."

Jessica Formicola

"Vera’s cooks cow heads seasoned and wrapped in foil, in a mesquite fired pit – the classic way. Once smoked until tender, the meat is pulled and served simply with chopped onions, salsa, cilantro, salt, and tortillas from a nearby tortilleria. They have been open for generations and there is a reason why. It is absolutely delicious."