Texans take their barbecue seriously. So the fact that a restaurant infusing smoked brisket with Ethiopian flavors, and offering items like awaze‑glazed ribs, smoked doro wat (chicken stew), and pulled lamb served with pillow‑soft injera is drawing packed tables says it all.
At Smoke’N Ash BBQ in Arlington, a husband-and-wife team (he’s from Texas, she’s from Ethiopia) has created a one-of-a-kind Tex-Ethiopian fusion restaurant that’s been fully embraced by their community—and recognized by the Michelin Guide. The flavors are bold, soulful, and deeply personal, telling the story of two food cultures woven together on every plate.
Where It All Started
Like many great creations, this one started with love—between husband-and-wife duo Patrick and Fasicka Hicks. Patrick, a proud Texan with a passion for smoked meats, and Fasicka, who grew up in Ethiopia surrounded by bold, spice-forward cooking, didn’t start out with Michelin ambitions. They were simply cooking the way they always had at home, combining the familiar flavors of their cultures.
“We were always blending the two,” Fasicka said, “Smoked meats with berbere, collard greens with injera. One day we realized that this wasn’t just our family table—it was something bigger we could share with the community. That’s how Tex-Ethiopian BBQ was born.”
Berbere, Brisket, and Everything In Between
East Africa meets Central Texas in a bold mash-up of flavor and fire at Smoke’N Ash. The menu is a true fusion: You’ll find traditional barbecue staples like juicy brisket, saucy ribs, and smoky sausage, right alongside pulled lamb, turkey legs, and shekla tibs (sizzling Ethiopian-style beef or lamb served in a clay pot)…