In University Park, just steps from SMU, Los Charros Tex-Mex Smokehouse has quickly become one of Dallas’ most exciting new dining destinations. Founded by restaurateur Julian Barsotti and barbecue artisan Corby Ferrell, the restaurant unites Tex-Mex tradition with Texas smokehouse mastery. Every detail—from the scent of hickory-smoked brisket to the lively interior—reflects their shared vision: bold, authentic flavors served with care and personality.
The menu showcases a balance of technique and creativity. Starters like brisket nachos topped with melted cheese and smoky beef, smoked chicken flautas with salsa verde and avocado crema, and brisket quesadillas layered with chile piquín barbecue sauce demonstrate deliberate flavor layering. Crisp salads such as the Tex-Mex chopped salad or Tijuana Caesar provide freshness and texture, complementing the richness of the smoked meats.
Entrées continue this focus on thoughtful execution. The brisket Frito pie combines tender smoked brisket with a barbecue sauce that balances heat and sweetness, while cheese enchiladas with Wagyu beef and King Ranch chicken elevate familiar Tex-Mex dishes through refined technique. Lighter options like barbecue shrimp tacos and red snapper tinga highlight the kitchen’s versatility, and sizzling fajitas—with prime brisket, Berkshire pork, shrimp, and chicken—arrive with grilled peppers and onions that enhance both aroma and presentation.
Complementing the food, the cocktail program blends tradition and creativity. Mezcal mules, margaritas, and inventive coffee-based cocktails provide thoughtful pairings, while the space itself—warm, inviting, and subtly playful—echoes the owners’ commitment to a dining experience that is both lively and refined.
Los Charros excels because it is unapologetically its own. Barsotti and Ferrell have built a menu and atmosphere that honor heritage while embracing innovation. Every plate reflects precision, care, and hospitality, establishing the restaurant as a standout in Dallas’ vibrant culinary landscape.
