Laredo Eats
Different .

Our flagship. 14-hour post oak smoke, simple salt and pepper rub, served with house pickles and white bread.

Hand-formed and smoked to a deep mahogany finish. Juicy, peppery, and loaded with flavor in every bite.

St. Louis pork shoulder, slow-smoked until it pulls apart at the lightest touch. Rich, tender, and deeply smoky.

St. Louis–cut ribs, dry-rubbed and smoked low. The meat pulls clean from the bone with a dark, crispy bark.

Half chicken, brined overnight and smoked until the skin cracks and the meat stays juicy to the bone.

Creamy mac and cheese, smoky baked beans, coleslaw, pinto beans, and fresh tortillas — the complete plate.