Before you begin reading this review, if you’re not from Texas, St. Louis or Memphis, you must read this brief article about Texas-style barbecue. If you’re from any of the three places described above, your mama told you everything that’s in that brief article when you were about four years old, so you can just keep reading.Once you’ve acquainted yourself with the unique style of cooking we’ll call Texas-style barbecue (sorry, Memphis and St. Louis, I’m a Texan and it shows), the question you should be asking yourself is, “Hey ... Is there anywhere I can find that little bit of smoked heaven in Buenos Aires?” As luck would have it, there are several such places, but only one run by a “died in the wool” Texan. And that, my friends, that would be El Tejano.El Tejano is a guy named Larry who operated a restaurant (using that term liberally) in one small room with a couple of tables in Palermo for a few years. Problem was, Larry wasn’t always in the mood to open the front door so going to El Tejano was a bit like going to Vegas back in those days. Heads it’s open, tales its closed.Then a great thing happened. El Tejano hooked up with another Yankee Doodle Dandy that had been running a favorite hangout for expats for years over in Recoleta called The Alamo. This place had a decent burger, but that was about it, other than churning out pitcher after pitcher of beer and showing U.S. sporting events on the tube.Well since God is Texan, he saw fit to divinely intervene and get El Tejano to hook with The Alamo. The result was a legitimate bar and restaurant on Uruguay between Santa Fe and Arenales serving some of the best smoked meat this side of the Rio Grande.They have smoked brisket, pulled pork, chicken, ribs and corn on the cob. NUF SAID!One option is you can have them heap the brisket or pork on a bun in the form of a sandwich. Now I’m sure these guys know better than to call a brisket sandwich a Brisket Burger but they do it anyway. Shame on you boys. Oddly, they don’t make the same mistake with the Pulled Pork Sandwich. They call that one, even though it’s served on a bun, a sandwich, not a burger. Go figure.If they chop the living daylights out of that same sliced brisket and pile it on a bun, it’s called a Sloppy Joe (more on that in another article). And if they throw jalapeños on the one made with brisket, they call it something else. Whatever they call them, they’re delicious and you should go eat them all.You can buy a basket of ribs, but we suggest, for two or more meat eaters, that you order a platter they call The Sampler. It’s a huge platter with all types of smoked meats piled on there. There’s brisket, ribs, sausage and chicken. Some French fries and some smoked corn on the cob. It looks impressive in the photo, but tastes even better.They have a burger and choripan on the menu and they’re both pretty good. But if you’re going to this place you should really try that sampler or one of the smoked meat plates. As a last resort, order a brisket or pulled pork sandwich. I mean, that’s the whole reason God put the place there.They have some good artisanal beer on tap. And can whip up cocktails, too. Service is usually pretty good by Buenos Aires standards, but when the place gets full of folks drinking and eating, the service can get a bit sketchy.Prices are reasonable for something this unique and labor intensive.Summing it up. Fantastic Texas-style barbecue, good, cold, artisanal beer, and both U.S. and Latin American sporting events on the tube.