Barbecue is where it's at in Fort Worth right now and here's a sweet new family-owned spot that just opened in east Fort Worth: Called Cultura's BBQ, it’s a mom-and-pop that started out as a caterer, before finding a permanent location in the former Jube’s Smokehouse at 1900 S. Edgewood Ter., where it opened on February 1.

Cultura’s is from Oscar Montanez and his wife, Marlene Quezada, who are opening the restaurant after five years learning the BBQ ropes and running Cultura's as a catering business.

Montanez became acquainted with cooking meat at an early age, since his uncle owned a butcher shop in Mexico. He began his restaurant career while still in high school, when he worked for the Fuzzy's Taco Shop chain, learning the ins and outs of the restaurant world as he worked his way up to general manager.

At the same time, he developed a passion for smoking brisket and in 2020, the couple set up a catering business from their garage, inspired by food stands they'd see selling fruit or hot dogs.

Their space is small, with only two tables inside, but most of their orders are to-go. They're currently in startup mode, open three days a week — Friday, Saturday, and Sunday — to accommodate Quezada's schedule as a teacher.

They offer brisket and pork ribs by the half pound for $14 to $16; half chickens for $12; and individual sausage links, $6 each. Sides include mac & cheese, potato salad, beans, and coleslaw. A 3-meat plate with two sides is $25.

They also do brisket sandwiches and a smoked burger, which is unusual, but their signature is their baked potato loaded with brisket.

“We add a lot more cheese than most people put on there, and we smoke our potatoes so they get a little extra crispiness on the outside — versus other places that wrap theirs in foil and bake them,” Montanez says.

Montanez is careful with spice levels, mostly to stay mindful of children's tastebuds, so he refrains from adding too much pepper to the meats or sides, and jalapenos are available only on request.

Desserts include banana pudding, peach pudding, and fresas & crema — strawberries and cream.

“Being a cook in general has always been in my blood,” Montanez says. “I love serving, and we really enjoy that process of putting a plate together and seeing the joy when customers are pleased with something we worked so hard to create.”