La Traila Barbecue in Miami Lakes Opens Memorial Day Weekend

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The “Brisket Sundae” at La Traila.

Photo by Andrea Greico

This Memorial Day Weekend, Miami Lakes can discover what a brisket sundae is thanks to La Traila Barbecue, which officially opens this Saturday, May 29th.

La Traila was launched as a first come, first served pop-up and was founded by Mel Rodriguez from Austin and Buffalo Bill’s wide receiver Isaiah McKenzie, the latter from Miami. The friends first met through Rodriguez’s friend, Chantel, and discovered that they shared a passion for hosting barbecues.

Rodriguez happened to own a 20-foot smoker he bought in Austin and drove it to Miami. In early 2020, the smoker was lying in a friend’s garden when COVID raged across the country.

When South Florida opened, Rodriguez and McKenzie began hosting barbecues. “After cooking for friends and family, it just occurred to me: Maybe that’s my calling. People loved it, “Rodriguez tells the New Times.

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Rodriguez also decided to stay in Miami.

“If I hadn’t bought a smoker, I would have probably moved back to Austin,” he says, adding that he would have missed too much to stay if he hadn’t started making his own Texas-style grill the sunshine state. “Barbecue is to Texans like the Cubano sandwich is to Miamians. We just crave it,” he says.

In the summer of 2020, La Traila began its pop-up journey. Demand soared and exceeded the food truck’s capabilities, and it became clear that brick and mortar was the way to go. A location has been secured in Miami Lakes, on NW 154th Street, west of the Palmetto Expressway.

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Meat platter at La Traila.  - PHOTO BY ANDREA GREICO

Meat platter at La Traila.

Photo by Andrea Greico

Menu items cost between $ 8 and $ 32. When it comes to cooking, Rodriguez hates wasting food. He works with a sustainable mindset and often uses ground or smoked meat to create more than one dish.

“For example, we make green chilli pork carnitas out of pulled pork or a brisket guisada, which is a diced brisket that is smothered in a Mexican sauce,” he explains.

If there’s one dish that you absolutely should try for your Instagram feed, it’s the brisket sundae ($ 14). The dish is extremely fair food and starts with a mac and cheese base layered with cream corn and baked beans, then with cotija cheese, smoked brisket, house sauce, and crema.

When you’re hungry, the grill pile poses a triple threat to meat. Smoked sausage, sliced ​​brisket and pulled pork are piled high on a plate and smothered with onions, house sauce and cucumber.

Then there’s Rodriguez’s favorite, the Texas Trinity platter, which features slow-smoked brisket, beef dinosaur ribs, smoked pulled pork, jalapeño cheddar sausage, pork ribs, and garlic pork sausage. Rodriguez describes it as “a very generous platter that will feed four to six people”.

Meat-free eaters are greeted with vegetarian-friendly dishes, including the “Impossably Smoked” burger, a cowboy salad and the “All Natural” (smoked pulled jackfruit tossed in a house sauce and garnished with onions and cucumber).

“We can’t wait to serve our community and beyond, and let you taste the taste of countless hours of carefully planned and executed food,” says Rodriguez. “It’s our love work and we can’t wait to share it!”

La Traila barbecue. 8030 NW 154th St., Miami Lakes; larailabbq.com. Tuesday to Friday 7 a.m. to 10 p.m. Saturday 9 a.m. to 10 p.m. Opens Saturday, May 29th.

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