Similar to the development of Tex-Mex, barbecue in Houston has had made some changes with the influx of more Latino immigrants into Houston. 

Source: tripadvisor.com

Barbecue in Houston has less of a focus on sauce and dressings than on the meat itself. Without good meat, especially brisket and ribs, which Texas barbecue is known for, you will not have a successful barbecue joint.

In a video about a man named Esaul Ramos, he goes through some of the cooking methods back home that he has incorporated in his smokehouse today. This is very similar to many of the current joints in Houston and speaks to the influence and success that Hispanic chefs have had with barbecue.

One of the signature dishes that has been created through Mexican influence is Mexican Street Corn (Elotes). Elotes is a popular dish served on streets in Mexico and is a favorite late night snack of many Mexicans. With the immigration of many Mexicans into Houston, this delicious BBQ was bound to show up in restaurants all around the city.

Another famous food in Houston that has had heavy Mexican influence is barbacoa. Barbacoa is made from the meat of cow heads and was traditionally the leftover meat that was served to working class people. It is thought to have developed in Mexico where people would place goat or lamb in underground pits and cook them with smoldering coals. This technique then traveled to vaqueros in Texas in the cattle industry and they began to purchase cow heads and prepare them this way. The brains, eyes, and meat were then served to guests.

These different foods and these different men and women have influenced the cuisine in Houston and US through expressing their cultural backgrounds. Their ability to bring tradition from home and incorporate them in everyday life in the US has created some of the most popular foods today.