{"id":19351,"date":"2026-01-21T15:39:54","date_gmt":"2026-01-21T21:39:54","guid":{"rendered":"https:\/\/www.rgvbusinessjournal.com\/news\/15\/07\/2026\/un-maestro-de-la-barbacoa-del-sur-de-texas-pone-la-barbacoa-del-valle-en-el-mapa-nacional-con-su-nominacion-al-premio-james-beard\/"},"modified":"2026-07-15T16:03:35","modified_gmt":"2026-07-15T21:03:35","slug":"un-maestro-de-la-barbacoa-del-sur-de-texas-pone-la-barbacoa-del-valle-en-el-mapa-nacional-con-su-nominacion-al-premio-james-beard","status":"publish","type":"post","link":"https:\/\/www.rgvbusinessjournal.com\/es\/news\/21\/01\/2026\/un-maestro-de-la-barbacoa-del-sur-de-texas-pone-la-barbacoa-del-valle-en-el-mapa-nacional-con-su-nominacion-al-premio-james-beard\/","title":{"rendered":"Un maestro de la barbacoa del sur de Texas pone la barbacoa del Valle en el mapa nacional con su nominaci\u00f3n al premio James Beard"},"content":{"rendered":"\n

Un asador de San Juan, conocido por sus largas colas y su intenso sabor del sur de Texas, ha llegado a uno de los escenarios culinarios m\u00e1s prestigiosos del pa\u00eds, lo que contribuye a la creciente atenci\u00f3n nacional que est\u00e1 recibiendo la escena gastron\u00f3mica del Valle del R\u00edo Grande.<\/p>\n\n\n\n

George Watts III, propietario y maestro asador de GW\u2019s BBQ Catering Co., fue nombrado el mi\u00e9rcoles semifinalista del Premio James Beard en la categor\u00eda de \u00abMejor chef de Texas\u00bb, lo que sit\u00faa a esta empresa del Valle junto a chefs de Houston, Dallas, Austin y San Antonio.\u00a0<\/p>\n\n\n\n

Los Premios James Beard se encuentran entre los galardones m\u00e1s prestigiosos del sector de la restauraci\u00f3n en Estados Unidos y suelen describirse como el equivalente de los \u00d3scar en el mundo culinario.\u00a0<\/p>\n\n\n\n

La ronda de semifinales reduce el n\u00famero de candidatos de todo el pa\u00eds, que asciende a cientos, a un grupo m\u00e1s reducido de chefs y restaurantes que optar\u00e1n a los premios finales. Los finalistas se dar\u00e1n a conocer a finales de esta primavera, y los ganadores se revelar\u00e1n en junio durante la ceremonia de los Premios James Beard, que se celebrar\u00e1 en Chicago.<\/p>\n\n\n\n

Una empresa del Valle en el panorama nacional<\/strong><\/h3>\n\n\n\n

\u00abMe siento m\u00e1s que honrado por haber sido nombrado semifinalista del Premio James Beard en la categor\u00eda de Mejor Chef: Texas\u00bb, declar\u00f3 Watts en una publicaci\u00f3n compartida en la p\u00e1gina de Facebook de la<\/a> empresa<\/a>. \u00abDesde un peque\u00f1o local de barbacoa en el Valle del R\u00edo Grande hasta encontrarme en el escenario culinario nacional, este momento lo es todo para m\u00ed\u00bb.<\/p>\n\n\n

\n
\"Surtido
Surtido de carnes y guarniciones de GW\u2019s BBQ, en San Juan.
Cortes\u00eda de | GW\u2019s BBQ<\/figcaption><\/figure>\n<\/div>\n\n\n

Watts atribuy\u00f3 este reconocimiento a las personas que est\u00e1n detr\u00e1s de la empresa y a la comunidad que la ha apoyado desde el principio.<\/p>\n\n\n\n

\u00abEste reconocimiento no es solo m\u00edo. Pertenece a mi familia, a mi equipo de GW\u2019s BBQ, a mi comunidad y a todas y cada una de las personas que alguna vez han hecho cola, han compartido una bandeja y han cre\u00eddo en lo que estamos construyendo\u00bb, afirm\u00f3.<\/p>\n\n\n\n

GW\u2019s BBQ, con sede en San Juan, se ha labrado una reputaci\u00f3n por combinar las t\u00e9cnicas de la barbacoa tejana con influencias regionales que suelen asociarse m\u00e1s con el sur de Texas.<\/p>\n\n\n\n

\u00abNuestra comida tiene sus ra\u00edces en el esp\u00edritu del sur de Texas, en los sabores mexicanos y del Valle del R\u00edo Grande, y en la tradici\u00f3n de la barbacoa tejana; pero, sobre todo, est\u00e1 elaborada con amor, disciplina y determinaci\u00f3n\u00bb, afirm\u00f3 Watts.<\/p>\n\n\n\n

El entusiasmo fue en aumento antes de que se anunciara la elecci\u00f3n de Beard<\/strong><\/h3>\n\n\n\n

El reconocimiento como semifinalista de los premios James Beard llega tras la atenci\u00f3n que ya hab\u00eda suscitado a nivel estatal el GW\u2019s BBQ. El local ya hab\u00eda sido incluido entre los cinco mejores sitios de barbacoa por la revista \u00abTexas Monthly\u00bb, una distinci\u00f3n que atrajo una considerable atenci\u00f3n tanto a nivel local como fuera de la regi\u00f3n.<\/p>\n\n\n\n

Ese reconocimiento contribuy\u00f3 a normalizar algo que se ve con m\u00e1s frecuencia en los grandes mercados de alimentaci\u00f3n de Texas que en el Valle del R\u00edo Grande: clientes que hacen cola desde primera hora y esperan largos ratos para comprar barbacoa.<\/p>\n\n\n\n

\u00abRepresentar al Valle y a Texas a este nivel es un sue\u00f1o que nunca imagin\u00e9 que se har\u00eda realidad\u00bb, afirm\u00f3 Watts. \u00abGracias, @beardfoundation. Gracias, RGV. Gracias a todos los que nos apoy\u00e1is en GW\u2019s BBQ. Esto no ha hecho m\u00e1s que empezar\u00bb.<\/p>\n\n\n\n

Los chefs del Valle est\u00e1n obteniendo reconocimiento a nivel nacional<\/strong><\/h3>\n\n\n
\n
\"Ana
Ana Liz Pulido prepara un taco.
Cortes\u00eda de | Ana Liz Taquer\u00eda<\/figcaption><\/figure>\n<\/div>\n\n\n

La inclusi\u00f3n de Watts se suma al \u00e9xito anterior de James Beard en el Valle.\u00a0<\/p>\n\n\n\n

En 2024, Ana Liz Pulido, propietaria de Ana Liz Taqueria en Mission, gan\u00f3 el Premio James Beard a la Mejor Chef de Texas tras haber sido nombrada semifinalista el a\u00f1o anterior.\u00a0<\/p>\n\n\n\n

M\u00e1s adelante ese mismo a\u00f1o, \u00abTexas Monthly\u00bb, una revista de referencia a nivel estatal en materia de gastronom\u00eda tejana, clasific\u00f3 a \u00abAna Liz Taqueria\u00bb como el mejor local de tacos de Texas.<\/p>\n\n\n\n

En conjunto, estos reconocimientos apuntan a un cambio m\u00e1s amplio en la forma en que se percibe la gastronom\u00eda del sur de Texas m\u00e1s all\u00e1 de la regi\u00f3n: no como un caso aislado, sino como un elemento que contribuye a la identidad culinaria en constante evoluci\u00f3n de Texas.<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

La nominaci\u00f3n de GW\u2019s BBQ al premio \u00abMejor chef de Texas\u00bb se suma a la creciente atenci\u00f3n nacional que est\u00e1 recibiendo la escena gastron\u00f3mica del Valle.<\/p>\n","protected":false},"author":53,"featured_media":19361,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"post_views_count":0,"footnotes":""},"categories":[2344,2335],"tags":[4016,4026,4020,4023,4018,4021,4028,4031],"class_list":["post-19351","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-empresa-destacada-es","category-estados-unidos-es","tag-ana-liz-taqueria-es","tag-barbacoa-del-sur-de-texas-es","tag-la-barbacoa-de-gw-es","tag-la-escena-gastronomica-del-valle-del-rio-grande-es","tag-mejor-chef-de-texas-es","tag-premios-james-beard-es","tag-texas-monthly-es-es","tag-valley-cuisine-es-es"],"acf":{"is_features_post":[],"is_sponser":[],"hide_author":[],"hide_author_biography":[]},"yoast_head":"\nUn maestro de la barbacoa del sur de Texas pone la barbacoa del Valle en el mapa nacional con su nominaci\u00f3n al premio James Beard<\/title>\n<meta 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