"At Terlingua, chef Wilson Rothschild and his team crank out house-smoked meats and Southwest-Mex-Caribbean dishes seven days a week from morning until night. Think: deviled eggs with house-smoked scallops, green olives, and chile oil; smoked bluefish tostadas; guajillo-glazed smoked pork ribs; brisket burnt ends with coffee-agave barbecue sauce; and haddock cakes with spicy aioli. Anything you order will go well with sides of the slow-cooked rosado beans with pork belly or the crispy-edged, honey-buttered, jalapeno cornbread." - Alexandra Hall
Terlingua