Our Story
Authentic Barbacoa And Traditional Mexican Cuisine In Georgetown, TX
The History
Tradition in Every Bite
El Grandpa Barbacoa was built on a tradition that began generations ago in Hidalgo, Mexico. This is where Angel Vargas, the original “Grandpa,” learned to make barbacoa the traditional way—by hand, with patience, and with deep respect for the craft.
Angel later took that knowledge to Mexico City, where he ran a small barbacoa business to support his family. More than a recipe, he passed down discipline, intention, and pride in doing things the right way. Those values became the foundation of what El Grandpa Barbacoa stands for today.
The Legacy
Three Generations, One Craft
By the time Javier Vargas was just eight years old, he was already working side by side with his father, learning every step of the barbacoa process by hand. That early education shaped his understanding of tradition—not as something written down, but something lived and practiced daily.
Years later, that same knowledge crossed borders. At just 16, Emilio Vargas became the first in the family to move to the United States, originally pursuing a dream of playing football. In time, the entire Vargas family reunited in the U.S., carrying their heritage with them and laying the groundwork for what would become El Grandpa Barbacoa.
Today, Javier and Emilio proudly operate the restaurant as a father-and-son team, continuing a three-generation tradition rooted in family, culture, and craft.
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The Heart Of El Grandpa
Where Tradition Lives On
El Grandpa Barbacoa is a destination rooted in tradition and intends to keep the fire burning for new generations to come. Every cut delivers its own standout flavor. Add the handcrafted salsas made by family for an extra burst of character. Let the juices soak in for even deeper richness, or cool things off with a refreshing drink between bites to reset your palate.
It’s bold, comforting, and deeply satisfying—the kind of meal that stays with you.
The Process
Crafted With Care, From Pit To Plate
We do things the traditional way. Every ingredient is fresh, locally sourced, halal, and gluten-free, with meat never frozen.
Our process follows a precise weekly rhythm:
Tuesday: Slaughter
Wednesday: Processing
Thursday: Refrigeration
Friday & Saturday: Into the pits
We use authentic maguey leaves from Mexico to wrap the meat, slow-cooked over oak and amber wood in high-heat pits exceeding 1,000 degrees. This ensures each cut is tender, flavorful, and true to the Hidalgo-style barbacoa that started it all.
The Experience
Tradition You Can Take Home
At El Grandpa Barbacoa, dining is an experience as much as it is a meal. Step into our open-air pit area and watch the craft unfold—meats slow-cooked over oak and amber, wrapped in maguey leaves, and developed through hours of high-heat cooking that bring out rich, earthy flavor.
It’s a front-row seat to tradition. Guests can see, smell, and hear the process come to life, connecting each visit to generations of family knowledge and care.
And soon, you’ll be able to take a piece of that tradition home. El Grandpa merchandise is on the way—designed to celebrate our heritage, our craft, and the lifestyle that surrounds it.
