A Casual Cowboy Fusion: Taco Bronco
When Barbecue Meets Tortillas
Words by Guadalupe Triana Photos by Baptiste Despois
Nearly a decade after opening its doors, Micklethwait Craft Meats has become an established name in the world of Austin barbecue: an impressive feat considering the number of fine meat purveyors within city limits.
Micklethwait is an Eastside barbecue heavy hitter. Known for its flavorful smoked meats and cosmic cowboy aesthetic, this barbecue joint offers all the fall-off-the-bone essentials like brisket, ribs, pulled pork, sausage, chicken, and yes, even turkey and lamb.
However, in a city like Austin, it would be a huge disservice to meat lovers and taco enthusiasts alike to deny the union of an undeniably delicious pairing: smoked meats and tortillas.
That’s exactly why in January 2020, owner and pitmaster Tom Micklethwait, along with partners Ren Garcia and Javier Montesinos, opened Taco Bronco, a Texas-style taco trailer. “It’s just the natural take on tacos for us,” says Tom. As for the type of tacos, “think rodeo style,” he explains.
While Taco Bronco may be perceived as solely “Tex-Mex” cuisine, the trailer’s focus is to deliver a mouthwatering experience rooted in the savoriness of their quality meats. Every Thursday through Sunday, the team serves up Micklethwait meats on highly sought-after menu items like tacos, nachos, and quesadillas. Though such items can be readily found at any neighborhood taqueria, Taco Bronco’s versions have a personality of their own.
“With the mix of the barbecue, we knew we had to do something Texas ranch-style,” Tom shares. “Fire-roasted meats and braise—to me that’s like a South Texas thing.” Though it would be easy for Taco Bronco to drop a bit of brisket on a tortilla and call it a day, the team packs plenty of flavor and flare in each bite, and the results remain far from dull.
Two fan favorites are Brisket Suadero Deluxe Taco and Smoked Carnitas Taco: each a tantalizing mix of juicy meat on a delightfully tasty El Milagro corn tortilla. Both tacos are served with fresh green onions and cilantro, but the Brisket Suadero is topped with just the right amount of cotija cheese, while the Smoked Carnitas is served with griddled jack cheese, perfectly pickled onions, house made Bronco sauce, and smoked pecans for the finishing touch.
Taco Bronco also offers their own rendition of the birria taco. In fact, the trailer was serving lamb birria long before the trendy taco craze took over. But unlike other taquerias, Taco Bronco birria is lamb-based and takes about 24 hours to prepare. First, they smoke the meat and then cook it overnight in brisket fat until it falls apart. The crew then adds the broth and birria seasonings to the smoked lamb. “People really respond to the birria,” Tom adds. “It’s one of our best-selling tacos.”
While there are countless taco and barbecue joints to choose from, Taco Bronco is a noteworthy eatery that has found the key to fusing both of Austin’s favorite flavors into one delectable cowboy cuisine.
Take a Sip
Today Taco Bronco sits next to sibling truck Micklethwait Craft Meats at Saddle Up, Tom Micklethwait and partners’ newest business venture. The neighborhood hangout features 10,000 square-feet of shaded outdoor patio space along Rosewood Avenue with weekend DJ sets and entertainment. Plus, the kid and pet-friendly beer garden serves coffee, cocktails, wine, and irresistible homemade snacks.
Contact:
1309 Rosewood Ave.
tacobroncotx.com
@tacobroncotx
