In downtown Tomball, one bold restaurant is changing the local food scene one plate at a time. Most BBQ joints stick to what they know best, but Tejas Chocolate + Barbecue decided to marry two completely different Texas loves under one roof. What started as a handmade chocolate shop somehow evolved into an award-winning barbecue destination that’s earned mentions in Texas Monthly and even snagged a Michelin nod.
Now locals and visitors alike make the drive to this quirky spot where you can order brisket and truffles on the same ticket.
1. The Handmade Truffle Bar That Started It All
Before the smokers fired up and brisket became part of the story, Tejas started crafting chocolate from raw cocoa beans. The truffle bar sits right inside the restaurant, a gleaming display case filled with flavors that rotate with the seasons. Each truffle runs about five-fifty, and they’re substantial enough to justify the price tag with a thin chocolate shell that gives way to impossibly smooth ganache.
Flavor options range from classic espresso to seasonal surprises like eggnog and gingerbread around the holidays. The cinnamon bun truffle consistently earns top marks from regulars who swear it’s the best in the lineup. What sets these apart from your average chocolate shop is the intensity, these aren’t overly sweet American-style chocolates but rather European-influenced creations with bold cocoa flavors.
The chocolate crew takes their craft seriously, working with high-grade ingredients and refusing to cut corners. Some truffles even incorporate THCA infusions for those looking for a different kind of relaxation after their meal. The shop’s commitment to making everything by hand shows in every bite, with that satisfying snap of tempered chocolate followed by the creamy center.
Grabbing a four-pack to go has become a Tomball tradition for many visitors. The truffles hold up well for the drive home, and they make impressive gifts for anyone who appreciates quality chocolate. It’s not every day you find this level of chocolate craftsmanship attached to a barbecue joint, but that’s exactly what makes Tejas so memorable.
2. Award-Winning Brisket With Bark Worth Crunching
The brisket at Tejas earned its reputation through a Texas Monthly Top 100 BBQ award and consistent praise for that crust. Regulars specifically request the bark, that dark, spice-crusted exterior that develops during the long smoke. One customer admitted they could’ve sat crunching on just the bark all night, drawn to the blend of spices with a subtle sweetness that sets it apart.
Order it lean or moist depending on your preference, though some find the lean cut can run slightly dry. The meat itself shows proper smoke penetration and tenderness when it’s hitting right. That bark carries most of the flavor punch, seasoned assertively enough that some folks find it borderline salty, especially if you’re not used to bold Texas rubs.
The brisket shines brightest in their loaded baked potatoes and sandwiches, where it mingles with other ingredients. Served straight, it holds its own without needing sauce, though the house BBQ is available if you want an extra layer. The rendering is solid, with fat properly broken down and meat that pulls apart without being mushy.
Despite dropping from a previous Top 50 ranking, the brisket remains a strong showing in the greater Houston area. It’s the kind of meat that sparks debate, some calling it the best they’ve had while others wish for a touch less salt. What’s undeniable is the care that goes into the smoke, with traditional pit-firing methods that honor Texas barbecue traditions while adding the restaurant’s own signature spin.
3. Chile Relleno Sausage That Steals Every Plate
Walk into Tejas and ask what you absolutely must try, and half the room will point you toward the chile relleno sausage. This isn’t your standard barbecue link. It’s a double-grind creation stuffed with cheese and peppers that delivers on the chile relleno promise without needing to be deep-fried.
The sausage hits with a mild spice level that adds interest without overwhelming. Cheese stretches when you bite through the casing, mingling with the smoky pork and that distinctive pepper flavor. Some customers find it doesn’t pack the heat they expected from the name, but the flavor complexity more than compensates for the gentle spice.
Texture-wise, the double grind creates a tighter, more cohesive bite than loose, crumbly sausages. The casing snaps satisfyingly, and the interior stays juicy through the cooking process. It’s become such a favorite that it frequently appears in the loaded baked potatoes and other menu combinations.
Multiple reviews single out this sausage as the star of their meal, outshining even the brisket on some plates. The cheesy, slightly spicy profile makes it accessible to folks who might not typically gravitate toward adventurous sausage flavors. It’s familiar enough to feel comfortable but interesting enough to keep you coming back.
Pair it with the poblano mac and cheese for a theme that runs through your whole meal, or let it stand alone so you can appreciate the craftsmanship. Either way, leaving Tejas without trying the chile relleno sausage feels like missing the point entirely.
4. Crispy Ribs Covered in Sauce That Break the Mold
Forget everything you know about traditional fall-off-the-bone ribs. Tejas serves up a version they call saucy crispy ribs, and the name tells you exactly what you’re getting. These come coated in a generous layer of their house sauce, then finished to develop a caramelized, almost crunchy exterior that’s completely different from the usual approach.
The preparation divides people, but fans are absolutely devoted. The ribs maintain a smoky foundation underneath that sticky, crispy coating. The sauce itself leans savory rather than candy-sweet, with enough vinegar tang to cut through the richness of the pork.
One customer declared them the favorite item on their entire plate, loving how they departed from typical rib expectations. The texture contrast is the whole point, you get that crispy outside giving way to tender meat that still requires a bit of chew. They’re hearty, messy, and completely worth the napkin count.
If you’re a purist who believes ribs should only taste like smoke and meat, these might not convert you. But if you’re open to a different take on a barbecue staple, the crispy ribs offer something you won’t find at most Texas joints. The technique shows creativity while still respecting the fundamentals of good barbecue.
They’re typically available on weekends alongside other specialty items, so plan your visit accordingly. The ribs pair well with vinegar-forward sides that complement rather than compete with that saucy coating. Just come prepared for a different rib experience than you might expect.
5. Pork Belly Burnt Ends Worth the Weekend Wait
Burnt ends used to mean brisket point, but Tejas flips the script with pork belly versions available only on Fridays and Saturdays. These fatty, caramelized cubes come drenched in a spicy barbecue sauce that’s become something of a signature. The pork belly itself renders down during the long cook, developing crispy edges while keeping a tender interior.
The sauce coating these ends leans toward heat rather than fruit-based sweetness. It’s a pleasant surprise for folks expecting the typical peach or apricot glazes common in Texas barbecue. The spice level adds dimension without making your eyes water, complementing the rich pork rather than masking it.
Some customers note the pork belly can occasionally run dry, likely depending on which part of the batch you receive. When they hit right, though, they’re absolutely fantastic with that perfect balance of crispy, fatty, and tender. The burnt ends make an excellent addition to loaded potatoes or as a standalone meat choice.
Because they’re only available on weekends, scoring them requires some planning. They tend to sell out when crowds hit, so arriving earlier in the service window improves your chances. The limited availability adds to their appeal, making them feel like a special treat rather than just another menu item.
Pair them with something that won’t compete for attention, simple sides like pinto beans or coleslaw let the pork belly shine. These burnt ends represent the kind of creative barbecue thinking that sets Tejas apart from more traditional smoke joints across Texas.
6. Poblano Mac and Cheese That Ditches the Ordinary
Standard mac and cheese has no business at a place like Tejas, so they kicked it up with poblano peppers. The result is a creamy, slightly spicy casserole that shows up repeatedly in customer orders. The poblano adds a subtle heat and distinctive flavor that elevates basic comfort food into something worth talking about.
The cheese sauce stays creamy without turning gloppy or separated, coating pasta that holds up to the hearty barbecue meats. Some folks order it specifically to pair with the chile relleno sausage, creating a pepper-forward theme across their entire meal. The casserole works equally well as a side or substantial enough to anchor a vegetarian plate if someone in your group isn’t feeling the meat.
Texture-wise, it’s more casserole than stovetop mac, with a slight firmness to the pasta and occasional crispy bits around the edges. The poblano flavor comes through clearly without overwhelming, making it accessible even to people who typically avoid spicy foods. It’s become such a staple that many regulars won’t order a meal without it.
The mac and cheese represents Tejas’s willingness to put their own spin on classic sides. Rather than serving the same green beans and potato salad every other barbecue joint offers, they’ve created signature dishes that complement their unique chocolate-meets-barbecue identity. The poblano version fits perfectly with the bold flavors happening across the menu.
Order it alongside brisket or ribs for a complete Texas comfort meal. The creaminess helps balance the smoke and spice from the meats, while the poblano ensures nothing tastes boring or one-dimensional.
7. Carrot Soufflé That Surprises Every Single Time
Carrot soufflé sounds like something your grandmother might bring to Thanksgiving, not a barbecue joint side dish. Yet here it sits on the Tejas menu, quietly becoming a favorite among customers who take a chance on it. The texture lands somewhere between a casserole and a pudding, smooth and almost dessert-like in consistency.
What makes it work is the restraint. You taste only a hint of carrot, with the vegetable serving more as a base than the dominant flavor. It’s sweet without being cloying, offering a counterpoint to the savory, smoky meats that dominate your plate.
Some folks who typically avoid vegetable sides find themselves scraping the bowl clean.
The soufflé represents an unexpected choice that pays off for adventurous eaters. It’s not trying to be traditional barbecue fare, and that’s exactly why it succeeds. The dish adds variety to a menu that could easily lean too heavily on standard sides like beans and coleslaw.
Customers consistently call it a highlight, often expressing surprise that a carrot-based dish won them over so completely. The smooth texture makes it easy to eat, and the mild sweetness cleanses your palate between bites of heavily seasoned meat. It’s become one of those sides that regulars order automatically, knowing it’ll deliver every time.
If you’re the type who plays it safe with sides, the carrot soufflé might push you outside your comfort zone. Give it a shot anyway. The worst that happens is you discover you don’t like it, but chances are you’ll join the chorus of converts who can’t believe a carrot dish became their favorite part of the meal.
8. Bacon Coleslaw That Divides the Crowd
Coleslaw typically falls into one of two camps, creamy and sweet or vinegar-based and tangy. Tejas went with the latter, then threw bacon on top for good measure. The result is a polarizing side that customers either love or completely reject based on their coleslaw expectations.
The vinegar base gives it serious tang, almost aggressive in how it cuts through the richness of barbecue. There’s no sweetness to balance the acid, which catches people off guard if they’re expecting traditional Southern slaw. The bacon adds a smoky, salty element that plays well with the vinegar, though some find the combination too intense.
Made to order with the bacon added at the end, you can request it without if the idea doesn’t appeal. The restaurant has made clear through their responses that they’re not trying to make a sweet slaw, it’s intentionally designed for people who want something bright and acidic alongside their meat. That philosophy doesn’t work for everyone, but it has its devoted fans.
The owner’s response to criticism shows their confidence in the recipe, even joking about forming a Bacon Appreciation Society. They’re not interested in conforming to what coleslaw “should” taste like, preferring to serve what they believe complements their barbecue best. That attitude either earns your respect or sends you looking for different sides.
If you love vinegar-forward foods and appreciate bacon, this slaw might become your favorite. If you prefer creamy, slightly sweet slaws, you’ll probably want to skip it entirely. Either way, it’s a side dish with a point of view, which fits perfectly with everything else Tejas does.