Today we’d like to introduce you to Tara Talanco.
Hi Tara, thanks for joining us today. We’d love for you to start by introducing yourself.
My story with Texas Pride Barbecue began long before the restaurant ever opened its doors. When I was just two years old, my mom and dad bought a piece of land in Adkins, Texas. It was empty back then—just open space. My dad, along with close family friends, built our brick house by hand on the back part of the property.
By the time I was five, he started building the restaurant on the front portion of the land. On January 1, 1996, when I was seven years old, we officially opened for business. I was already helping out—cleaning tables, refilling pickles, toasting buns, and doing my best to be a little shadow to every staff member. I would tag along with my mom and grandma on catering jobs, learning the ropes early without even realizing it.
At 17, I started managing the restaurant a few days a week. On the day I turned 18, I stepped behind the bar—we only had a beer license at the time. Eventually, we expanded to a full-service bar, and I earned my mixologist license, training with the best at PBSA.
When I was 20 years old, our lives changed forever. Guy Fieri came to feature us on Diners, Drive-Ins and Dives, and from that moment on, it was a whirlwind. We had lines out the door. We were selling beer to guests while they waited under tents in the Texas heat. The energy and excitement were electric.
Over the years, we’ve hosted huge biker rallies, Harley-Davidson giveaways with local radio stations, and unforgettable community events. But for me, live music has always been at the heart of what makes Texas Pride so special. I grew up on country music and the thrill of live performances. I’ll never forget Johnny Rodriguez performing at our place—it was my first glimpse into the magic of being a live music venue. Fans came from all over to see him. Our stage and dance floor were small back then, but Johnny inspired us to go bigger. We raised and expanded the stage so even folks in the back could enjoy the show.
In 2008, I moved out of my parents’ house and into the old Texaco gas station on the property, which I lovingly renovated into a home. I lived there for several years, but today, I’m back living in my parents’ old house—still right here on the property. That means I’m always close by, ready to take care of the restaurant whenever it needs me.
Barbecue and live music are more than just business—they’re my way of life. I’m proud to carry on my Italian heritage from my dad’s side and continue serving Texans just like my great-grandfather did back in 1922. Texas Pride isn’t just where I work—it’s where I grew up, where I live, and where my heart will always be.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Running a restaurant—especially one that’s so personal to me—has never been easy. One of the biggest challenges over the years has always been staffing. It’s tough to find people to fill every position, and somehow, it always seems like someone calls out on your busiest day—maybe it’s prom, a family event, or something else that takes them away. It’s just part of it, but it never gets easier.
And then came COVID. That was a whole different kind of hard. Being told to shut down your business when you have no other source of income? That’s something I wouldn’t wish on anyone. We had police show up telling us we couldn’t be open—sometimes even telling us we couldn’t have live music, even when we were following all the rules. People would call in complaints, and every day felt like we were fighting just to stay above water.
It was painful not seeing familiar faces—our regulars, our friends, our extended family who always made the place feel alive. And behind the scenes, we were scrambling. Trying to figure out how to sell our product before it expired, how to keep the doors open, how to keep the lights on. Food costs skyrocketed, and just when you thought you had it under control, they’d go up again. That part never really ends—it’s still one of the hardest things to manage.
But in the middle of all that, there’s this incredible feeling when someone tells you how much they love your restaurant. When you see people smiling, laughing, enjoying the food, and making memories—it reminds you why you do it. It’s a grind, but it’s worth it. Every tough day, every hard decision—it’s all worth it to keep this place alive and share what we love with the people who keep coming back
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
Texas Pride Barbecue isn’t just a restaurant—it’s a family legacy built on tradition, community, and a whole lot of smoke and soul.
We’re located in Adkins, Texas, just outside of San Antonio, on a piece of land my parents bought when I was two years old. My dad built our home in the back, and a few years later, started building what would become Texas Pride Barbecue in the front. We opened our doors in 1996, and ever since, we’ve been serving up classic Texas barbecue with a side of southern hospitality and live music.
We specialize in slow-smoked meats done the right way—low and slow over mesquite wood. Brisket, ribs, sausage, turkey, pulled pork—you name it, we’ve got it. Our sides are made from scratch, our portions are generous, and our flavors are authentic. But what really sets us apart is the experience. You don’t just eat here—you feel here.
Our space is designed to look like an old Sinclair gas station, a nod to our roots and my dad’s vision. We’ve got vintage cars, neon signs, a big covered patio, and a stage for live music. From biker rallies to birthday parties, weddings, and concerts, we’ve become a true destination spot. We’re proud to host local and national musicians, bringing people together over good food and great tunes.
What I’m most proud of is the heart behind our brand. We’ve made it through tough times—recessions, COVID, staff shortages—and we’ve done it by staying true to who we are: a family-run, community-first barbecue joint. We’ve been featured on Diners, Drive-Ins and Dives with Guy Fieri, and while that brought in a lot of new faces, it’s the locals and regulars that keep us going.
At Texas Pride, you’re not just a customer—you’re part of the family. We offer full-service catering, private event rentals, a full bar, and a live music venue, all rolled into one. We take pride in every plate, every pour, and every performance.
We’re here to serve Texans, to celebrate our heritage, and to keep the mesquite smoke rollin’. That’s Texas Pride
Can you talk to us a bit about the role of luck?
I couldn’t be more fortunate. We are extremely lucky to do what we are able to do. I do not believe in bad luck, sometimes your outcomes don’t work it was not meant to be.
Pricing:
- Brisket $28 LB
- Turkey breast $26 LB
- Chopped Special $12.99
Contact Info:
- Website: https://Texaspridebbq.net
- Instagram: https://www.instagram.com/texaspridebarbecue?igsh=ajFjN2F6Y2k4dG5z&utm_source=qr
- Facebook: https://www.facebook.com/TexasPrideBBQ?mibextid=wwXIfr&mibextid=wwXIfr
