Friday, September 23, 2016

San Antonio 100: Top Notch Brisket Nachos at the Pig Pen

Posted By on Fri, Sep 23, 2016 at 5:00 AM

It seems that when receiving visitors from out of town there are always two things that they want try during their stay. One is Tex-Mex, while the other is Texas-style Barbecue. The Pig Pen turns into a one-stop shop by combining both of these tasty cuisines within their brisket nachos.

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What makes these nachos so great? My bet is the time spent making the brisket that the Smoke Shack has been smoking in since 2010. Covered in a special spice rub and smoked over hickory wood for a whole 12 hours, the brisket gives other barbecue joints in Texas a run for their money. Take that brisket, throw it on some seasoned chips and then top it with a house-made queso, fresh guacamole and pico de gallo, and you have one of the best 'cue dishes in San Antonio.

If you want to kick your nachos up a notch, top them with the sauce that is made by the Smoke Shack/The Pig Pen and a smattering of jalapeños. The sauce adds a hint of sweetness, while the jalapeños compliment the cheese-dowsed chips. While you’re trying to conquer the huge plate of nachos, you can sip on ice cold beer or Bloody Mary (complete with a brisket snack!).
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The Smoke Shack, The Pig Pen's big bro restaurant, first began as a food truck parked at the corner of 410 Access Road and Nacogdoches, has evolved over the past six years. Owners Chris and Kate Conger opened a brick and mortar off of Broadway in 2014, and The Pig Pen, complete with liquor license, a year later. 

With the tender smoked brisket from Smoke Shack, combined with the classic nacho toppings of queso, killer guacamole and pico, the brisket nachos are a can't-miss dish at the neighborhood bar.

106 Pershing Ave., (210) 267-9136. 



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