Four Flavorful Appetizers to Serve During the Final Four®

As March Madness® grips the nation, Davila’s BBQ, the legendary pit stop in Seguin, Texas, invites you to elevate your game day spread with authentic Texas barbecue infused with a Latin American twist. Created by Adrian Davila, a third-generation pitmaster whose family has been perfecting the art of BBQ since 1959, the following recipes deliver a culinary experience that marries tradition with innovation.

Davila’s BBQ is a family-owned establishment specializing in authentic Texas barbecue with a Latin American bent. Patrons flock to the legendary BBQ joint to delight in tender smoked meats, mouthwatering sides, and recipes honed through tradition and time. Read on to discover how to capture some of Davila’s BBQ magic at your Final Four® party this weekend.

Final Four® Appetizers and Mains

Adrian recommends crafting a balanced menu with a little something for everyone. First, select your main. Pork is a crowd-pleasing meat that works well in various applications, from finger foods to tacos to sandwiches.

Next, pick a vegetarian side. You’ll want to serve at least one dish that non-meat eaters can enjoy — but make sure it’s flavorful and filling enough that all your guests will want to indulge. Mushrooms, tofu, fish, and hearty fruits and vegetables all make great meat substitutes and can be grilled, roasted, or baked, depending on your needs.

Lastly, don’t forget the finishers: drinks and dessert. Adrian typically pairs his signature beverage with the main dish. A light and crisp beer will do the trick for heavier, heartier meals. Crowd-pleasing, easy-to-drink red wine is a foolproof choice. Or, for overachievers, try batching a signature cocktail before the party.

Dessert should similarly complement the rest of the food on the table. For casual football watch parties, cookies and brownies are a smart choice and easy to make in advance.

The Recipes Final Four®

Read on for Adrian’s perfect spread. Before getting started, be sure to read each recipe carefully and all the way through. Make a shopping list with ingredients, and plan enough time to complete each dish before the big game begins.

Pork Ribs:

Ingredients:

• 1 (3- to 3 1⁄2-pound) slab of ribs
  
• 1⁄4 cup Davila’s Signature BBQ Rub (recipe below)
  

Instructions:

1. Season the ribs with Davila’s BBQ Rub, rubbing them on all sides.
   
2. Marinate the ribs in the refrigerator for 12 to 24 hours.
   
3. Prep your grill for the indirect-heat smoking method.
   
4. Smoke the ribs until tender and the meat falls off the bone, 2 1⁄2 to 3 1⁄2 hours.
   

Davila’s Signature BBQ Rub:

Ingredients:

• 1 1⁄2 cups salt
  
• 1⁄3 cup freshly ground black pepper
  
• 3 tablespoons cayenne pepper
  

Instructions:

1. Thoroughly mix the salt, black pepper, and cayenne together in a bowl.
   
2. Rub on any meat to add a kick of flavor. Store in an airtight container.
   

Tacos al Pastor (Pineapple and Pork):

Ingredients:

• 1 pineapple, 1⁄2 cored and diced, 1⁄2 sliced into rounds 3⁄4-inch thick
  
• 2 tomatoes, quartered
  
• 1 yellow onion, 1⁄2 roughly chopped, 1⁄2 sliced into rounds 3⁄4-inch thick
  
• 1 cup fresh Mexican or Valencia orange juice (about 3 to 4 oranges)
  
• 3 guajillo chiles
  
• 2 ancho chiles
  
• 1 chipotle chile
  
• 3 garlic cloves
  
• 1⁄2 teaspoon ground cumin
  
• 1⁄2 teaspoon dried oregano
  
• 1 tablespoon salt
  
• 1 (5-pound) pork shoulder, cut into steak-size (5-by-3-inch) pieces, ¾-inch thick
  
• 40 mini (3-inch) fresh corn tortillas
  
• Chopped fresh cilantro, lemon wedges, sliced jalapeño pepper, and salsa of your choice for serving
  

Instructions:

1. Combine diced pineapple, tomatoes, chopped onion, orange juice, chiles, garlic, cumin, oregano, and salt in a blender. Blend until smooth.
   
2. Arrange pork in a dish, pour pineapple mixture over it, cover it, and marinate it in the refrigerator for 12 hours.
   
3. Thirty minutes before cooking, prepare a medium-heat grill.
   
4. Grill pork, pineapple slices, and sliced onion until done, approximately 12 to 15 minutes.
   
5. Chop pork, onion, and pineapple together, and serve in warmed tortillas garnished with cilantro, lemon wedges, jalapeño slices, and salsa.
   

Vaquero Chili con Carne:

Ingredients:

• 5 pounds coarsely ground chuck
  
• 1 cup chili powder
  
• 3 bay leaves
  
• 2 1⁄4 teaspoons minced garlic
  
• 2 1⁄4 teaspoons salt
  
• 2 1⁄4 teaspoons freshly ground black pepper
  
• 1 1⁄2 teaspoons onion powder
  
• 1 1⁄2 teaspoons ground cumin
  
• 1 teaspoon cayenne pepper
  
• 3⁄4 teaspoon dried oregano
  
• 1 cup chopped canned tomatoes
  
• 1⁄2 cup canned tomato sauce
  
• 1⁄4 cup beef broth
  
• 2 cups cooked pinto beans (optional)
  
• Chopped onion and grated Cheddar for serving
  
• South Texas Jalapeño Cheese Corn Bread (optional) for serving
  

Instructions:

1. Simmer meat in water until gray and firm; 25 to 30 minutes. Drain excess water.
   
2. Season meat with chili powder, bay leaves, garlic, salt, black pepper, onion powder, cumin, cayenne, and oregano.
   
3. Stir in tomatoes, tomato sauce, and beef broth. Add water to cover 2 inches above the meat.
   
4. Cook uncovered over medium heat until beef is tender, 45 minutes to an hour. Stir in pinto beans, if using.
   
5. Top with chopped onion and grated Cheddar, and serve with cornbread if desired.
   

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Game On

A party of epic proportions is within reach! Follow Adrian’s curated appetizer and main recipes to wow your guests and ensure everyone leaves your Final Four® party feeling full and satisfied. Then, the next time you pass through Seguin, stop by Davila’s BBQ to taste the originals and see how your dishes stacked up!