Where Smoke Meets Spice

Photos Courtesy of Elite Focus Studio

Hello, my fellow foodies, and welcome back. My foodie travels have taken me on a journey through many BBQ experiences, including Asian-inspired BBQ (Loro in Austin, but that is for another article). I have never experienced BBQ with a Mexican twist. Enter Riot BBQ in Denver. They recently opened with Chef Manny Barella and Patrick Klaiber at the helm, and from the fantastic reviews, it was something I had to check out.

Patrick is no stranger to BBQ. At 16, he was already at the smoker and has helped his team win a MICHELIN Bib Gourmand at his former restaurant. His craft for the smoker comes from taking no shortcuts, and that is why Patrick has become a big name in the industry. He smokes his meats Texas-style with attention to every detail.

Chef Manny brings his Monterrey, Mexico upbringing to Riot BBQ, where fire cooking is a way of life. He wanted to learn about the process of making incredible BBQ, so he trained in Georgia and Texas before returning to Colorado and opening Riot BBQ with Patrick. Manny has been a semifinalist on Bravo TV’s Top Chef and has worked at Frasca Food & Wine in Boulder, Uchi in Denver, and as Executive Chef and partner at Bellota. Manny was named a James Beard semifinalist for the Emerging Chef category in 2022. Riot BBQ is named after the 1898 Denver BBQ riot at The Western Show. You can read more about the riot on the website for Riot BBQ, but I am hungry, so, as usual, let’s eat!

The minute you pull up to Riot BBQ, the smell coming from the smokers is a clue to what you are about to experience. If they could make perfume out of it, I would gladly wear it. You walk up to the counter to order at Riot, and the choices make it difficult to decide. Everything is smoked daily, and when they run out, they run out, so I would strongly advise you to come early and hungry. There was a line the day we were there, but it moved quickly.

My personal favorites were the Jalapeno and Cheddar Sausage and the mouthwatering brisket. The brisket has Chef Manny’s little twist on the rub, and the bark is a 10 out of 10. The made-from-scratch sausage is perfection, so get extra to take home because it goes perfectly with your morning eggs. There is Wagyu Pastrami, pork ribs Al Pastor, beef ribs, and the most outstanding turkey and chicken Pibil, with a smoked achiote and citrus marinade on it. If they are not sold out on the day that you dine here, get the popular burnt ends. I couldn’t leave without trying a brisket taco, a nod to Chef Manny, and it could win any award in my book.

Sides at Riot BBQ are also stars of the show. I always say that good BBQ must have good sides. The Esquites Cornbread is a crowd favorite and made in limited quantities every day. The Macha coleslaw and the pit beans are also must-have side orders. There is beer, wine, and inventive cocktails on the menu that pair perfectly with the BBQ.

I lived in Texas most of my life, which I believe gives me the right to be extremely picky about my BBQ, and Riot BBQ delivers on meats, sides, and cocktails. Riot BBQ stands up to, or surpasses, any Texas BBQ I have had (yes, I just wrote that). If you have made it to the end of my culinary adventure article, you should already be on your way to Riot BBQ—it’s a run, don’t walk, situation. Until next time, my fellow foodies, eat well, drink well, and be well.