HOUSTON – Houston’s BBQ scene has a new name worth knowing — and he’s rewriting the rules one pop-up at a time.
Ivan Chavez, owner and pitmaster of Chavo’s BBQ, grew up in Houston’s Second Ward surrounded by Mexican classics and Texas BBQ traditions. That upbringing became the foundation for something bold: a new generation of Texas BBQ with a distinctly Mexican twist.
From the Second Ward to Houston’s pop-up scene
Chavez doesn’t operate out of a traditional restaurant. Chavo’s BBQ lives primarily in the pop-up world — showing up across Houston with a menu that turns heads and satisfies crowds. Signature items like the “Chavo Concha” and the “Cowboy Croissant” have become fan favorites, earning Chavez a loyal following.
Chavez is also a member of Ox St. Kitchen, Houston’s shared commercial kitchen in the East End that helps local food entrepreneurs grow their businesses without the overhead of a brick-and-mortar space.
- A look at the kitchen: Houston’s Ox St. Kitchen breaks down barriers for aspiring food entrepreneurs
Make it at home: Chavo Concha recipe
Chavez stopped by “Houston Life” to share his signature Chavo Concha — a sweet-and-smoky BBQ sandwich built on a Mexican concha that brings together everything Chavo’s BBQ stands for.
- Concha (Mexican sweet bread)
- Brisket (or your choice of meat)
- Egg
- Cheese
- Strawberry jalapeño jam
- BBQ sauce
Directions
- Slice the concha in half and toast both sides until lightly golden brown.
- Cook 1 egg. During the last 30–60 seconds of cooking, place the cheese on top of the egg and allow it to melt.
- Place the meat (brisket in this case) on the bottom half of the toasted concha, then add the cheesy egg on top.
- Spread the strawberry jalapeño jam and BBQ sauce, place the top half of the concha on, and serve immediately.
Follow Chavo’s BBQ
Want to catch Chavez at his next pop-up? Follow Chavo’s BBQ on Instagram to stay up to date on locations, dates and what’s coming off the smoker next.