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: HeWf..;5./ V :lt;. ::'’.c• •:t:■■A mainstay of Seguin eateries, Davila’s Bar-B-Q this year will be celebrating 33 years of business in Scguin. That acids up to a lot of tantalizing meat andfixin’s, and a couple generations of satisfied customers.“We want people to feel at home and make sure they get a good meal at a fair price,” comments Edward Davila, manager of the family-owned business which was started by his parents, Raul Sr. and Geronima in1960.A good meal at reaonable prices? Let’s count theways:Succulent beef brisket, scrumptious pork ribs, chicken, sausage (made on-site), lamb ribs, turkey legs, and catfish.“We have people who come from all over—San Antonio, New Braunfels, San Marcos, Luhi.b....Ou. purpose is to give people a reason to come back.ft’s eat in or take out. There’s sandwiches or plates and take out services feature by the pound or rack. Want to feed a division or small army? Davila’s can meet the needs and then some. It's quick. It’s easy. And, delicious food is just a phone call away.In addition to traditional eat-in/take-out, the family entrepeneurs also have an established catering business. Since the mid-seventies, Davila’s has catered weddings, parties and socials of all kinds, and club gatherings. For catering, the menu expands from traditional barbeque to sizzling fajitas and beef steak, turkey or ham to finger foods. And there’s nothing quite like a Davila’s breakfast, also available through catering.The business also provides smoking services, for hams, turkeys, beef and more.Brisket remains top on the customer demand list, while Davila’s sausage is perhaps the No. 2. draw. Edward admits lots of folks come in on a regular basisfor the catfish. Setting Davila’s apart from lots of barbeque houses is the offering of lamb. “You can’t get lamb ribs many places, as many of our customers can tell you.”The potato salad and cole slaw are both family recipes. The sauce, which hasn’t changed since around 1979, complements die variety of offerings. In a word, spicy is the key phrase to most of Davila’s dishes.Raul Davila Sr., a former butcher, started cooking with his brother in Luling nearly 40 years ago and had a small restaurant in his hometown before moving to Seguin in I960. The original restaurant was located at 513 W. Kingsbury and in 1974 the family expanded to its present location, just down the street at 418 W. Kingsbury.Mesquite is the main wood of choice for cooking, but pecan and oak also are used. Davila’s has one main pit and two smokers-capable of cooking upwards to 2,000 pounds of meat at the same time.You did say an army?Davila’s operates with a crew of 10 regulars which can be expanded to include upwards to two dozen part-time helpers. Closed Mondays, hours are from 10 a.m. to 7 p.m. Tuesday through Thursday and Sunday and from 10 to 8 on Friday and Saturday.Many of the people who work there, have been with the family for a long lime. A lot of the customers have been, too. That speaks highly of the friendly atmosphere and quality and consistency of the product of Davila’s Bar-B-Q.
Newspaper Details
Seguin Gazette Enterprise
Seguin, Texas, US
Sun, Jan 10, 1993
Page 16
Full Page
Clipped by
Jose R.
USA 02 Jun 2018
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