The Tex-Mexplainer series explores the ingredients, techniques, history, and culture of Mexican food in Texas. The first time I had espaghetti verde, or green spaghetti, was at the Texas Monthly BBQ World’s Fair in downtown Lockhart in 2022, where the dish was served at the Barbs B Q booth. At the time, Chuck Charnichart’s joint hadn’t yet moved into its nearby brick-and-mortar, but the line for $25 plates of lime zest–garnished pork ribs, spongy concha bread pudding, and, of course, espaghetti verde—or as the menu calls it, “green spaghett”—was long. I slurped the side dish of noodles, chiles, spices, cream, and cheese, leading to spots of greenish-white liquid splashing across my shirt. Charnichart’s recipe was developed by her mother, Francisca Robledo, in Brownsville, where Charnichart was raised. Her…
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