Burnt BBQ and Tacos walks a culinary tightrope. The Plano-based haunt of chef Tim Halls and his wife, general manager, and chef Maria Argumedo, first opened in 2021, playing all the Texas barbecue hits. Sure, you can order pulled pork, coffee-grind-covered brisket, or burnt ends (obviously) by the pound and have yourself a delicious night.
But upon entering Burnt, you’re first greeted by a massive mural on the restaurant’s left-hand wall, showcasing a gorgeous landscape of Scottsdale, Arizona, where Halls lived for a time. And it’s upon taking in those beautiful oranges and browns of the American southwest at dusk that you quickly realize there’s a whole other world out there, one with flavors far away from the recognizable Texas barbecue standards of old.
It’s around that time when you start to inspect Halls and Argumendo’s menu a bit more, and you notice a few curveballs. For one, the Navajo fry bread taco, which is not so much a taco but a huge bowl made of its namesake. It originated out of both tragedy and necessity, as Native Americans were forced west in the 1860s and fried their rations of flour, water and salt. But it’s since evolved and crossed over into popular culture, with the resulting light and fluffy bread texture being used as the base for “tacos” filled with meat and piles of vegetables, or a sopapilla-esque dessert with honey. At Burnt, you have your choice of the Texas barbecue meats, with lettuce, tomato, cheese, beans and pico garnished high…