JULY 2020
WEATHER
27 M O N D AY
TODAY
90/75
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TUESDAY WEDNESDAY
93/75
87/76
B y LEGEND o you ht T o u g PLUMBING & ROOTER
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The Voice of Seguin Today
Volume 55 • Number 140 830 • 379 • 2234
Davila’s BBQ featured in Wall Street Journal
Family recipe represents Texas’ barbecue trinity of ribs, sausage, brisket By Darren Dunn
(Seguin) -- The Wall Street Journal on Saturday featured Seguin’s own Davila’s BBQ in the newspaper’s salute to all things related to barbecue. Davila’s BBQ was chosen to be part of an article that appeared in Saturday’s “Off Duty” section of the WSJ.
places around the state that are famous, but he really was drawn to our story and our community and our style, with our South Texas barbecue and the Latin, sort of, Hispanic story (that goes along) with our family and that sort of thing. That really drew him in. He said I want you to be part of this piece, which is, ‘we are doing A-to-Z barbecue, with products, people and foods -- and we want you guys to represent Texas with the Texas Trinity of ribs, brisket and sausage,”’ said Davila as he recalled his conversations with Kronsberg.
Pitmaster Adrian Davila, who’s been featured on a number of cable television programs, including appearances on the Food Network, says he was thrilled to have his family’s restaurant chosen to Davila says that the restaurant not only got to be part of this profile in the Wall Street Journal. have its food featured on the front page of the section, but it also got a chance to share how The featured piece was called “BBQ: The it continues to serve up its meats and sides to Ulitimate Guide -- Our A-to-Z survey takes a people, not just in Seguin, but also to others global view, with a world of tools, ingridents across the nation. and tips you’ll need to break out of your cooking routine and harness the power of fire.” The article “The Wall Street Journal is obviously is an was written by Matthew Kronsberg. economicly driven publication, so their whole thing was (also) focusing on our Goldbelly Davila says that he could hardly believe it when program, which is where we sell barbecue Kronsberg first reached out to him and said that (online) and ship it all over the United States. he wanted to feature the restaurant in the Wall We’ve been doing that about four years. And now Street Journal. Davila says that Kronsberg had with the pandemic and everything that’s going lots of choices when it came to choosing someone on, it’s really, really grown in size and scope. It’s to represent Texas barbecue, but he says that probably tripled since the pandemic started,” said Davila’s just happened to be the right choice for Davila. this particular piece. The WSJ liked Davila’s food and they liked the “The cool thing about the whole barbecue scene is restaurant’s story. It’s South Texas recipes aren’t the -- as the reporter did mention, ‘you know a lot your run-of-the-mill barbecue. Davila says this of these other places get a lot of play. We like your latest story helped to share something that he’s story. We like your area.’ They really wanted to been saying to anyone who would listen for put Seguin and South Texas on shine. They were, years. of course, very much aware of the other barbecue See DAVILA, page 3
Keith Kruse 979-551-0106