{"id":68027,"date":"2024-09-15T00:01:29","date_gmt":"2024-09-15T06:01:29","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=68027"},"modified":"2026-04-12T11:37:59","modified_gmt":"2026-04-12T17:37:59","slug":"burnt-bean-seguin-texas","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=68027","title":{"rendered":"Burnt Bean – Seguin, Texas"},"content":{"rendered":"
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Burnt Bean Co. Barbecue in Seguin, Texas<\/figcaption><\/figure>\n

Legend has it that shortly after the horrendous mass shooting in Uvalde, Texas,\u00a0 Burnt Bean pitmaster and co-owner Ernest Servantes was asked to serve barbecue to law enforcement officials in Uvalde.\u00a0 According to sources, Servantes, himself an Uvalde native, refused to serve anything to the milksops whose cowardly inaction resulted in the fatal shooting of 19 students and 2 teachers, and the injuring of 17 others.\u00a0 Servantes wasn’t around when my new friend and dining companion Melinda Martinez and I finally completed our time in the purgatory of a queue that snaked to the end of the block.\u00a0 We asked one of the restaurant’s servers, but he was unable to either confirm or refute the story.\u00a0 At any regard, it’s a good story that endeared me to a pitmaster whose reputation places him in a heroic pantheon.<\/p>\n

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If You Don’t Get to Burnt Bean Early, You’ll be Standing in Line For a Long Time<\/figcaption><\/figure>\n

There are several certifiable, irrefutable truths about Servantes and his partner Dave Kirkland that transcend legend.\u00a0 In 2022, less than two years after its launch (during the Cabrona Virus), Burnt Bean garnered the number four spot in Texas Monthly’s 50 Best Barbecue joints.\u00a0 Cognoscenti consider “best in Texas” synonymous with best in the universe.\u00a0 Fourth best means it’s on the Mount Rushmore of Texas barbecue.\u00a0 In 2023, Chefs Servantes and Kirkland were finalists–among the five best chefs in the Lone Star State–for the James Beard Foundation’s “Best Chef-Texas” award.\u00a0 Denizens of the Lone Star State follow the wafting aroma of post oak barbecue with the same passion the Crusaders had for looting Constantinople.\u00a0 Queues up to a block long aren’t uncommon.\u00a0 UPDATE<\/strong>:\u00a0 In November, 2024, Burnt Bean earned a MICHELIN Bib Gourmand<\/strong><\/a> rating denoting restaurants serving high-quality fare at moderate prices.\u00a0 Bib Gourmand ratings are often personal favorites among Michelin inspectors when dining on their own time.<\/p>\n

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The Expansive Dining Room<\/figcaption><\/figure>\n

Despite catching a 5:30AM flight from Albuqurque, I didn’t reach Burnt Bean until a couple minutes before noon.\u00a0 Research had told me many of the items on the fabled Sunday breakfast would be gone by the time my place in the serpentine queue reached nirvana.\u00a0 Fortunately, a very comely woman named Melinda Martinez was in line just ahead of me.\u00a0 We hit it off right away, making time in line go much faster than it otherwise would have.\u00a0 Two years ago, Melinda moved to Seguin from Lockhart, Texas, the undisputed barbecue capital of Texas.\u00a0 It was her first visit to Burnt Bean.\u00a0 Like me, she was hoping to partake of Burnt Beans amped up version of huevos rancheros, a creation that includes barbacoa, brisket, refried beans and more ingredients that make this breakfast dish the best part of waking up.<\/p>\n

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Some of the Items on the Menu<\/figcaption><\/figure>\n

Making your way to the front of Burnt Bean’s hallowed\u00a0 front door is akin to winning a lottery.\u00a0 That thrill is dashed somewhat when you espy the slateboard menu with several items scratched off.\u00a0 \u00a0The restaurant had not only run out of “The Cassanova” (the aforementioned huevos rancheros), but the Beef “Dino” Rib, a whopping $36 per pound.\u00a0 Three–barbacoa, molleja, carne guisada–of the Sunday breakfast menu tacos were also gone as was turkey.\u00a0 It’s hard not to think you’re settling for Miss Congeniality when all your preferred choices are gone and you have to settle for something else, but there’s just so many intriguing items on the menu that you’re inevitably going to find something to love.\u00a0 In Melinda, I found someone after my own heart.\u00a0 She contemplated the merits and virtues of every item, approaching her ordering process methodically.<\/p>\n

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The Team Behind the Counter Has Fun at Work (Photo Courtesy of Melinda Martinez)<\/figcaption><\/figure>\n

We eventually made it through the queue inside<\/em> the restaurant.\u00a0 At the station where you place your food order, we got to\u00a0 watch as a deft knife-handler sliced tender, glistening brisket into whisper-thin shards for the brisket tacos both Melinda and I ordered.\u00a0 We watched the construction of a conchita bowl<\/strong><\/em> (cowboy beans, conchitas, chopped brisket, queso fresco, pickled jalape\u00f1o).\u00a0 Melinda had to educate me that a conchita is not a Mexican sweet roll that resembles a seashell.\u00a0 Conchitas are a pasta shaped like seashells.\u00a0 Our server also put together the intriguing street corn pudding<\/strong><\/em> (sometimes called pan de elote).\u00a0 It’s a large scoop of buttery corn cake which straddles the line between a warm corn pudding and cornbread perfectly.\u00a0 Chef Servantes has decribed it as “It\u2019s like Mexican street corn and cornbread had a baby<\/em>.\u201d\u00a0 Available toppings include crema, Taj\u00edn and crumbled queso fresco.\u00a0 You can pick and choose what you’d like.<\/p>\n

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Conchitas Bowl, Brisket Taco, Street Corn Pudding<\/figcaption><\/figure>\n

Melinda’s plate included two items I didn’t order, but which she shared with me: cowboy beans and sausage.\u00a0 Burnt Bean offers beef or jalape\u00f1o cheddar sausages.\u00a0 As with just about all Texas sausage, the casing is natural hog casing from cleaned and processed pig intestines.\u00a0 Yeah, that’s probably not something you want to read, but natural casing is one of the things that distinguishes Texas sausage from sausage anywhere else.\u00a0 Burnt Beans’ rendition is superb!\u00a0 (So, too are her brother’s tamales which Melinda boasted “deserve a review on Gil’s Thrilling.”)\u00a0 \u00a0The brisket taco crafted on a flour tortilla was magnificent.\u00a0 Note<\/strong>:\u00a0 denizens of the Lone Star State\u00a0 who live either side of Interstate 20 (which bisects the state right in the middle traveling East to West) have drastically different views on what constitutes a taco.\u00a0 If you\u2019re from north of the I-20 dividing line, you\u2019re on Team Burrito and if you\u2019re south of that line of demarcation, you\u2019re on Team Taco. This theory applies solely in Texas.<\/p>\n

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My New Friend and Dining Companion Melinda Martinez<\/figcaption><\/figure>\n

Burnt Bean offers a number of tempting desserts prepared by a baker who could probably win every blue ribbon in most Texas counties.\u00a0 Fearing I wouldn’t be able to put a dent on dessert, I passed.\u00a0 Melinda didn’t.\u00a0 She ordered the Bourbon Peach cobbler taco<\/strong><\/em> with dulce de leche ice cream and she made me eat half of it.\u00a0 This is an inventive taco.\u00a0 Its canvas is a fried flour tortilla sprinkled with confectioner’s sugar.\u00a0 A flaky struesel was strewn atop the dulce de leche and the peach cobbler.\u00a0 Melinda told me the ice cream comes from HEB<\/strong><\/a>, an “everything is bigger (and better) in Texas” sized store where men actually enjoy shopping.\u00a0 That ice cream is fabulous!<\/p>\n

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Peach Cobbler Taco with Dulce De Leche Ice Cream<\/figcaption><\/figure>\n

You may be wondering where the name “Burnt Bean” originates.\u00a0 The restaurant’s website says it best: “Commonly mistaken for a coffee shop, the Burnt Bean Co. was inspired by a former co-worker of Ernest\u2019s. One day after asking him what he was planning on cooking at an upcoming BBQ competition, Ernest said, \u201cBrisket, ribs, chicken and beans.\u201d In Spanish, she responded, \u201cHey fat boy, you\u2019re probably going to burn the beans.\u201d And just like that, the English translation of frijoles quemados gave root and the name Burnt Bean Co. was born<\/em>.”\u00a0 There’s no mistaking Burnt Bean for anything but outstanding barbecue and sensational sides.\u00a0 I may just have to move to Seguin.<\/p>\n

Burnt Bean<\/strong>
\n108 South Austin Street
\nSeguin, Texas<\/strong>
\n(830) 609-7189
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 15 September 2024
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>:\u00a0 Beef Sausage, Bourbon Peach Cobbler Taco, Cowboy Beans, Conchitas Bowl, Brisket Taco, Street Corn Pudding, Big Red Soda
\nREVIEW #1417<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Legend has it that shortly after the horrendous mass shooting in Uvalde, Texas,\u00a0 Burnt Bean pitmaster and co-owner Ernest Servantes was asked to serve barbecue to law enforcement officials in Uvalde.\u00a0 According to sources, Servantes, himself an Uvalde native, refused to serve anything to the milksops whose cowardly inaction resulted in the fatal shooting of 19 students and 2 teachers, and the injuring of 17 others.\u00a0 Servantes wasn’t around when my new friend and dining companion Melinda Martinez and I finally completed our time in the purgatory of a queue that snaked to the end of the block.\u00a0 We asked one of the restaurant’s servers, but he was unable to either confirm or refute the story.\u00a0 At any regard, it’s…<\/p>\n","protected":false},"author":1,"featured_media":68151,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[3629,3627,4360,5628,8,2836,5669,5647,5667,35,553],"tags":[4356,4358,1724,4309,4308,4357,4310,1507,4353,4517,790,4352,4354,4359,4355,4311],"class_list":["post-68027","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-james-beard-foundation-best-chef-texas-semifinalist-2023","category-james-beard-foundation-best-chef-texas-semifinalist-2024","category-james-beard-foundation-best-chef-texas-finalist-2024","category-2026james-beard-foundation-outstanding-chef-semifinalist","category-barbecue","category-james-beard-award-best-chef-restaurants","category-michelin-bib-gourmand","category-rating-n-r","category-restaurants-which-have-earned-michelin-honors","category-texas","category-across-america","tag-beef-dino-rib","tag-brisket-taco","tag-by-the-pound","tag-chef-dave-kirkland","tag-chef-ernest-servantes","tag-conchitas-bowl","tag-james-beard-foundation-best-chef-texas-semifinalist-2024","tag-long-lines","tag-melinda-martinez","tag-michelin-bib-gourmand-award-2024","tag-sandwiches","tag-seguin","tag-sides","tag-street-corn-pudding","tag-sunday-breakfast","tag-top-5-bbq-in-texas-texas-monthly"],"yoast_head":"\nBurnt Bean - 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