It Didn’t Happen Overnight.
Over the next 100 years the Scott family grew while working the ranches in South Texas and refining their recipes. One of these ranches was a 5,000 acre livestock farm named “Rancho El Tigre,” which was located west of Spofford, Texas next to the Las Moras Creek.
Being close to the Mexican border, the Scotts cooked fresh, handmade tortillas to eat with their hearty barbecue, along with freshly made Salsas. They would smoke full racks of beef ribs, German inspired sausage links, Brisket tacos and smoked chicken burritos filled with sautéed potatoes, green chilies and onions. There was always a big pot of slow simmering pinto beans cooking on the stove (seasoned with chili powders, garlic and chunks of bacon), as well as Serrano chilies and green onions that were charred to perfection.
Today, the Texas Burrito Company uses these same heritage recipes, as well as using a blend of post oak and mesquite wood to help recreate the original flavors the family produced nearly 200 years ago!