EditorialSmoked oxtails and housemade boudin are among the specialties at Charlie’s Bar-B-Que, in Beaumont, Texas, in May 2023. (Jessica Attie/The New York Times)
EditorialSmoked oxtails and housemade boudin are among the specialties at Charlie’s Bar-B-Que, in Beaumont, Texas, in May 2023. (Jessica Attie/The New York Times)
EditorialSmoked oxtails and housemade boudin are among the specialties at Charlie’s Bar-B-Que, in Beaumont, Texas, in May 2023. (Jessica Attie/The New York Times)
EditorialRick Martinez divides dough into balls for empanadas. (Ren Fuller/The New York Times; Food Stylist: Laura Kinsey Dolph; Prop Stylist: Tamasin Reid)