It’s already one of North Texas’ most popular barbecue joints. Now it’s opening another location.

RICHARDSON, Texas — One of the top barbecue joints in North Texas — in all of Texas, in fact — is opening a new location Friday.

Hurtado Barbecue, acclaimed for its “Mexicue”-style blend of craft barbecue and Tex-Mex (try their brisket nachos at Globe Life Field, seriously), is opening a food truck at Oak Highlands Brewery in Richardson.

The Hurtado truck outside of Oak Highlands (which his located in the Lockwood District off Belt Line Road and U.S. 75) will replace Brix Barbecue, another solid barbecue joint that unfortunately decided to close operations earlier this year. 

Friday will be the latest expansion for Hurtado, which already has permanent locations in Arlington (205 E. Front St.), Dallas (900 S. Harwood St.), Fort Worth (1116 8th Ave.) and Mansfield (226 Walnut Creek Dr.). 

And, of course, their concession stand at Globe Life Field usually draws the longest lines in the ballpark.

Hurtado earned Texas Monthly Top 50 honors back in 2021, and recently was ranked No. 46 in Southern Living’s Top 50 BBQ Joints of the South.

Hurtado has all the barbecue staples — brisket, pulled pork, spare ribs — plus their own twists on the menu: birria tacos, Mexican cornbread, brisket tostada, and Mexican street corn.

“I come from a Hispanic background. I grew up eating refried beans and tortillas every day. And, my dad loved to barbecue,” founder Brandon Hurtado told us back in 2021. “So when I got older those two things seemed to really mesh for me.”

Hurtado began serving barbecue tacos at pop-up events at a local brewery in 2018, and then graduated to a food truck in 2019. 

He opened his freestanding restaurant in 2020, weeks before the COVID-19 pandemic forced him to shut down.

But a crisis led to some real creativity.

His barbacoa tostada landed him on a Texas Monthly best-of list in 2020, and it was born out of necessity.

“That was something we didn’t just come up with because we wanted to,” he said. “When COVID started there was a beef shortage, and we started coming up with new menu items to make the beef go a little bit further.”