Meet the Barbacoa Kolache, kicking off this Friday at Hill Country

by Prince Of Petworth September 20, 2016 at 11:40 am 6 Comments

courtesy Republic Kolache

From an email:

This Friday Republic Kolache will be releasing the latest in our guest chef series.. the Barbacoa Kolache. This is a collaboration with Chef Quinten Frye who in addition to his James Beard nod while running the high-end SALT in Honolulu, is also a master of cooking delicious, simple, populist Tex-Mex food

It consists of the traditional beef cheek, smoked and beer braised until it reaches a luscious, melt-in-your-mouth level of tenderness, then we pair it with pickled red onion and a cilantro lime chimichurri — basically a kolache take on the flavors you’d find in a northern Mexico or south Texas barbacoa taco.
We’re anticipating King Cake Kolache levels of excitement around this one, so we’re opening up pre-ordering now so folks can lock in their order and skip the lines. We’ll be serving the barbacoa for a limited run, weekends at our ‘Republic Kolache @ Hill Country’ popup (Fri-Sun, 8-11a)– kicking off this Fri.”

410 7th Street, NW

  • lemeow

    Hell yeah. I love kolaches. And barbacoa. Combined? Even better!

  • Are these as tiny as the photo makes them look? Appears to be about the size of a donut hole.

    • Halfsmoke

      …..or a b-hole…..maybe

    • Truxton Thomas

      They’re bigger than that. Let’s see, roughly the size of a tennis ball, I would say. I’ve gotten the saag paneer ones at Compass Coffee—one is a good snack, two would be a light meal.

    • LP

      They are pricy for their size. Whole Foods sells them for $4/each.

  • Diane

    I’m from Texas and know kolache’s. These are small and expensive probably because things are more expensive here than in Texas. Sadly, these aren’t as good as the one’s you can get back home.


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