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Austin BBQ nace en 2019 en tiempos de pandemia, procurando devolverle a las personas el gusto por la buena cocina. Nuestra marca se especializa en el buen servicio al comensal y en resaltar la calidad de nuestro servicio con nuestros platillos. Siempre buscando la mejora continúa estamos para atenderte Bienvenido a Austin BBQ.
Address and Contact Information
Address: Av Camarón Sábalo 2100-I, Sábalo Country, 82110 Mazatlán, Sin., Mexico
Phone: +52 669 329 2822
Menu Photos
Order and Reservations
Order: Order online
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Reviews
Alanna Albert
I know when traveling to different countries, your best bet is to eat local foods. In this case Mexican is your best bet.
But there are only so many tacos one can eat. So if Texas style BBQ is available in a foreign country, we need to try it.
Not true. Stay with the Mexican food.
This place was disappointing. I was so looking forward to good BBQ.
We ordered the family size spread “the Houston”. It is comprised of pork ribs, pork shanks, 12 chicken wings, bread and 4 sides. The sides were fries, corn bread, coleslaw and chili beans.
A beautifully layed out platter came to our table. Wow, how appetizing. Looks amazing. Not.
We started with the wings. They were plump and very tasty.
We then tried the ribs. They were good. Juicy and very meaty but not hot. Actually they were luke warm. It seemed as if someome was afraid to rewarm them as to not dry them out. Disappointing.
I didn’t try the pork shank but my husband said it was pretty good too but also not hot.
The coleslaw was good but the portion was very small and the bowl was filled with liquid. Portion size was about 2 tablespoons.
The corn bread was tasty and I wanted more.
The fries were frozen, undercooked and not very good. The portion was sad.
The beans. What can I say. Never saw a chili pepper. They were not very good. We didn’t eat them.
They also gave a nice size piece of corn on the cob.
I love corn on the cob. But not here. It was over over cooked and the texture seemed as if it was soaking I warm water for hours. One bite was enough.
The bread was also really good.
In conclusion, the corn and white breads were very food. The meat was good but it’s better when served hot. The sides, forget them. Just get the coleslaw.
Will we go back? Probably not.
… moreBut there are only so many tacos one can eat. So if Texas style BBQ is available in a foreign country, we need to try it.
Not true. Stay with the Mexican food.
This place was disappointing. I was so looking forward to good BBQ.
We ordered the family size spread “the Houston”. It is comprised of pork ribs, pork shanks, 12 chicken wings, bread and 4 sides. The sides were fries, corn bread, coleslaw and chili beans.
A beautifully layed out platter came to our table. Wow, how appetizing. Looks amazing. Not.
We started with the wings. They were plump and very tasty.
We then tried the ribs. They were good. Juicy and very meaty but not hot. Actually they were luke warm. It seemed as if someome was afraid to rewarm them as to not dry them out. Disappointing.
I didn’t try the pork shank but my husband said it was pretty good too but also not hot.
The coleslaw was good but the portion was very small and the bowl was filled with liquid. Portion size was about 2 tablespoons.
The corn bread was tasty and I wanted more.
The fries were frozen, undercooked and not very good. The portion was sad.
The beans. What can I say. Never saw a chili pepper. They were not very good. We didn’t eat them.
They also gave a nice size piece of corn on the cob.
I love corn on the cob. But not here. It was over over cooked and the texture seemed as if it was soaking I warm water for hours. One bite was enough.
The bread was also really good.
In conclusion, the corn and white breads were very food. The meat was good but it’s better when served hot. The sides, forget them. Just get the coleslaw.
Will we go back? Probably not.
Badge 777
I had a craving for pulled pork nachos. They pork had a nice smoked flavor. I quite liked them.
… moreRichard Hall
Amazing smoked pork shank and great pulled pork sandwich. Drinks also good and so is the service. The smoke taste of the shank was perfect. I have talked to the pitmaster amd he collects his own local wood and he knows his way around the smoker. The bark was great!
… moreAllan Bernstein
I have done allot of reviews and people who know me know , I am never negative about food unless it deserves to be mentioned .
I received allot of recommendations about this place for bbq and was very excited to dine there with my wife tonight .
We ordered a combo called Houston which at 680 pesos was a very fair price for what we received .
A nice pork hock, 12 chicken wings , probably a 1/2 rack of meaty pork ribs and 4 sides .
Here’s the verdict :
The meats were tasty , nice smoke on them and a tangy sauce .
Problem : the meats were served lukewarm and may have been made many hours before serving .
Conclusion : I will call it bad timing on my part and perhaps earlier in the day or on another day they would be much better .
Sides :
Problem : chilli beans never saw chilli and were completely tasteless .
Problem: Fries, cold and sad looking . Poorly presented as if they were the last few in the bin for the night .
Coleslaw : Ok . More creamy than vinegary.
Problem : Corn on the cob , was in hot water and waterlogged . Inedible.
Conclusion : in the bbq business your sides are as important as your bbq . A greater effort should be made to improve sides which will only add to good reviews .
… moreI received allot of recommendations about this place for bbq and was very excited to dine there with my wife tonight .
We ordered a combo called Houston which at 680 pesos was a very fair price for what we received .
A nice pork hock, 12 chicken wings , probably a 1/2 rack of meaty pork ribs and 4 sides .
Here’s the verdict :
The meats were tasty , nice smoke on them and a tangy sauce .
Problem : the meats were served lukewarm and may have been made many hours before serving .
Conclusion : I will call it bad timing on my part and perhaps earlier in the day or on another day they would be much better .
Sides :
Problem : chilli beans never saw chilli and were completely tasteless .
Problem: Fries, cold and sad looking . Poorly presented as if they were the last few in the bin for the night .
Coleslaw : Ok . More creamy than vinegary.
Problem : Corn on the cob , was in hot water and waterlogged . Inedible.
Conclusion : in the bbq business your sides are as important as your bbq . A greater effort should be made to improve sides which will only add to good reviews .
Christoffel Van Dijk
Well I’ve read the bad reviews, but I can only say that our experience was excellent. We both ordered the BBQ pork hocks with coleslaw and potato wedges. The hocks were fall off the bone tender. The coleslaw was similar to a hundred other slaws we’ve had, so just fine. The potato wedges were ok but you certainly don’t get many! You get bread with the hocks and when I asked for more it was free.
The music was provided by a duo singing country/folk songs and we thought they were excellent! People were dancing and singing along. I thought the meal was very affordable and certainly way less expensive than in Canada.
… moreThe music was provided by a duo singing country/folk songs and we thought they were excellent! People were dancing and singing along. I thought the meal was very affordable and certainly way less expensive than in Canada.
Jenny Hassler
This is a restaurant we’d heard about – and we finally visited to try their rarely offered Beef Wellington. We ordered this and the happy hour special 2×1 piña coladas, plus onion rings to share with the table. The onion rings were light & crispy. The drinks were delicious & very large. The beef Wellington was cooked to medium-well & a bit dry; however the potatoes served with it were creamy and delicious. The loud music was upbeat & a mix of mostly rock & roll hits from the past. It was too loud to chat.
… moreJohn Padilla
I’m super stoked on this place. (Back to back visits) My family went here on Thanksgiving and had an amazing traditional turkey dinner. Smoked turkey and stuffing were a home run! So then I decided to take 6 of us back here the next day. After heavy convincing, I am now a hero because my daughter and wife are praising the food. My boys of course love it because they are meat eating monsters. This place is legit and the cook/owner know their BBQ. Try the cornbread, beans and ribs!!
… moreTyler Wood
The portion sizes are fantastic — the drinks, sides, and main courses are huge. The only way to improve the food would be some real Texas red sauce with some heat, or some other garnishes and a little more salt. Fantastic service. The atmosphere tricked my brain briefly; I thought I was back in the USA between the food, the TVs, decor, and people around me speaking English — Nicely done.
… moreMarilyn Kowalchuk
We decided to try their Beef Wellington on a Tuesday for dinner and we were disappointed. The Beef Wellington came disassembled on our plates. The Beef was overcooked and two out of three had quite a bit of unchewable bites of beef. We ordered an extra order of French Fries and they came after we finished our meal and they were cold. Other choices on their menu were a lot better and we won’t be back for the overpriced, overcooked Beef Wellington.
… morejohn Metzger
Oh boy! Whooo, Top Notch! ❤️
I’ve been making barbecue for close to 20 years and have taken lessons from the legendary Paul Kirk, seven-time world champion known as the baron of barbecue. I tell you this so you realize I know a thing or two about barbecue from the south.
I’ve been coming to Mazatlan for almost forty years and have never been able to find authentic barbecue that I’m used to from back home in the US.
Several establishments have tried it, but nobody down here has figured it out until now here at Austin’s BBQ.
Aurelio, the owner knows how to do it the way we do in the US and it is absolutely fantastic!
Highly recommend this place!
So if you’re yearning for good Southern BBQ look no further my friends
“I’LL BE BACK”
Side note, most places down here that make barbecued ribs boil them first, then, they coat them with the barbecue sauce and throw them under the broiler. Hey, if that’s what you like that’s fine go for it!
… moreI’ve been making barbecue for close to 20 years and have taken lessons from the legendary Paul Kirk, seven-time world champion known as the baron of barbecue. I tell you this so you realize I know a thing or two about barbecue from the south.
I’ve been coming to Mazatlan for almost forty years and have never been able to find authentic barbecue that I’m used to from back home in the US.
Several establishments have tried it, but nobody down here has figured it out until now here at Austin’s BBQ.
Aurelio, the owner knows how to do it the way we do in the US and it is absolutely fantastic!
Highly recommend this place!
So if you’re yearning for good Southern BBQ look no further my friends
“I’LL BE BACK”
Side note, most places down here that make barbecued ribs boil them first, then, they coat them with the barbecue sauce and throw them under the broiler. Hey, if that’s what you like that’s fine go for it!