Vaqueros Texas Bar-B-Q is run by pitmaster Arnulfo "Trey" Sánchez, whose father Arnold Sánchez built a competition and catering barbecue business starting in 1979 before opening Arnold's Texas Bar-B-Q in East Dallas in 1989. Trey co-managed that restaurant for a decade before eventually bringing his own take on Texas bar-b-q to Allen.
The menu pairs hickory-smoked brisket and pork ribs with dishes that lean into regional Mexican flavors, including BBQ birria tacos, smash burgers, and loaded brisket nachos. Sides are scratch-made, among them mac and cheese, baked beans, and an apple gorgonzola slaw.
Sánchez was named a James Beard Foundation semifinalist for Best Chef Texas in 2024. Regulars point to the brisket and the value as consistent strengths, alongside friendly service, with sides drawing more mixed reactions.
The menu pairs hickory-smoked brisket and pork ribs with dishes that lean into regional Mexican flavors, including BBQ birria tacos, smash burgers, and loaded brisket nachos. Sides are scratch-made, among them mac and cheese, baked beans, and an apple gorgonzola slaw.
Sánchez was named a James Beard Foundation semifinalist for Best Chef Texas in 2024. Regulars point to the brisket and the value as consistent strengths, alongside friendly service, with sides drawing more mixed reactions.