Compadres Hill Country Cocina
Hill Country BBQ and Tex-Mex in Boerne, Texas. Smoked out back, pressed up front. Veteran owned and operated.
See the menuSmoke meets masa.
Brisket from the pit. Tortillas from the comal.
Post oak. Masa. Salt. Time.
Come hungry. Leave family.
209 Lohmann St, Boerne. Hill Country BBQ and Tex-Mex, veteran owned, and the big table for the whole crew.
See the menuTwo fires
Two fires, one menu.
Press and hold to stoke the pit.
From the pit
Brisket, pork ribs, and jalapeño sausage, smoked over post oak.
From the comal
Enchiladas, tacos, tortas, and the daily plate. 11 to 3.
Both at once
Brisket tacos on fresh corn tortillas, with the charred salsa.
Friday night
Fajitas for two, carne guisada, and the long table. 6 to 9.
On the paper
Nothing from a can. Nothing from yesterday.
The brisket goes on before dawn and comes off when the bark says so. The tortillas are pressed and cooked to order. The salsas are made every morning in the molcajete. Two kitchens, one plate, the way our families did it.
- Corn and flour, both made here
- Smoked over post oak, nothing else
- Vegetarian plates every day
Lunch Monday through Saturday.
Takeout at the counter.
Friday dinner and big tables, call ahead.
Bring everyone
The whole crew, one table.
Birthdays, the team after the game, the family in from out of town. Tell us the day and the headcount and we'll have the table set, the brisket sliced, and the tortillas warm.
Saved. We'll call to confirm.
Demo form. Nothing is sent yet.
Questions
When are you open?
Lunch from 11 to 3, Monday through Thursday and Saturday. Friday is lunch from 11 to 2 and dinner from 6 to 9.
Do you really smoke your own BBQ?
Yes. Post oak, low and slow, on the pit out back. It goes on before dawn and it's sliced when it's ready.
Can you handle a big group?
We can. Give us a day's notice for more than ten and we'll set the long table.