When Esaul Ramos and Joe Melig opened 2M Smokehouse in San Antonio, in late 2016, they didn’t think it was necessary to label their style of barbecue as Tex-Mex. Ramos had spent a few years at Austin’s la Barbecue studying the Central Texas way of smoking meats before returning to his hometown. At 2M, he blended his newfound skill in the pits with the foods he’d grown up eating: tacos, barbacoa, pico de gallo, and nopales. He and Melig refer to what they do as “Barbecue con Ganas” (“Barbecue with Passion”). To them, it wasn’t Tex-Mex barbecue; it was just the San Antonio way. “I wasn’t trying to be different,” Ramos says, but his joint, along with several others, undoubtedly helped fuel the trend of…The post Tex-Mex and Barbecue Make the Perfect Couple appeared first on Texas Monthly.