There’s a moment that happens when Atlanta guests – people who’ve “had plenty of barbecue over the years” – try Terlingua’s meat and declare it “by far some of the best we’ve ever had.”
The restaurant opened in 2015 combining Texas-style BBQ with Southwest and Mexican-inspired flavors, smoking small batches in-house daily starting before sunrise.
At 40 Washington Avenue in East Bayside, chef Wilson Rothschild and his team have earned Best BBQ recognition from Portland Old Port for 2022, 2023, 2024, and 2025, plus Best Fusion Restaurant 2024 and recognition from Condé Nast’s 15 Best Restaurants in Portland Maine.
What Makes Terlingua Special
The restaurant smokes meat in small batches daily beginning before sunrise, creating what guests describe as incredibly tender meat you “barely need a knife” to cut.
Terlingua sources from local purveyors, farms, distilleries and breweries while maintaining that Texas BBQ foundation with Mexican and Southwest twists.
The variety of house-made sauces – each one unique and delicious according to seasoned BBQ veterans – sets them apart, while the outdoor patio with Latin American atmosphere and year-round dining creates an unexpected escape.
The Story Behind the Restaurant
Terlingua launched in 2015 when chef Wilson Rothschild decided to bring Texas-style BBQ to Maine with a twist – incorporating Southwest, Mexican, and Caribbean flavors.
The small-batch smoking process starting before sunrise built the foundation, while sourcing from local Maine producers created that neighborhood restaurant feel.
Condé Nast recognized them in their 15 Best Restaurants list, while Eater Magazine included them in the 12 Essential BBQ Restaurants in Maine – validation that this fusion concept resonates beyond just local acclaim.
Food Highlights
- Smoked Brisket Tacos: These tacos have earned 48 specific mentions from guests who keep ordering them. The house-smoked brisket gets wrapped in corn tortillas with traditional Mexican accompaniments.
- Deviled Eggs: At $11, these eggs change daily with different toppings – one special featured salmon, another had duck breast on top. Thirty-five people have specifically talked about these creative deviled eggs that go beyond typical bar food.
- Terlingua Board: At $36, this brings 3/4 lb of house-smoked meats with pickles, cornbread, honey butter, house BBQ sauce, and side salad. The board showcases the variety of smoking techniques and flavor profiles.
- Fish Tacos: These earned 33 mentions from guests who appreciate having fresh seafood options alongside BBQ. The preparation shows how the menu successfully bridges Texas BBQ with coastal Maine ingredients.
- Pork Shoulder: At market price, this house-smoked shoulder with spicy vinegar BBQ demonstrates traditional Texas technique. Twenty-two people have specifically mentioned this cut that benefits from low and slow smoking.
- Tres Leches: This traditional Mexican dessert provides the sweet finish that complements smoky BBQ flavors. Seven people have specifically talked about this cake that rounds out the fusion concept.
Atmosphere
Terlingua sits at 40 Washington Avenue in East Bayside, where the outdoor patio creates what guests call “the feeling of being somewhere in Latin America.”
The “corral” area tucked inside offers ambiance one guest described as “superb – you’d never know what’s tucked away in this restaurant until you visit,” with warm colors bridging modern and homestyle decor.
Moderate noise levels in the casual, trendy, hipster space welcome families with kids, accommodate groups well, and allow dogs in certain areas – all while maintaining year-round outdoor dining.
Bottom Line
Visit Terlingua because winning Best BBQ four consecutive years from Portland Old Port while earning Condé Nast recognition means this Texas-style BBQ with Mexican twist genuinely delivers.
The smoked brisket tacos and creative daily deviled eggs demonstrate fusion execution, while the Terlingua Board showcases house-smoked meats prepared daily starting before sunrise with local Maine sourcing.
Chef Wilson Rothschild’s commitment to small-batch smoking, the variety of house-made sauces, beautiful Latin American-inspired patio, and genuine neighborhood restaurant feel prove this East Bayside spot has earned its place as a Portland BBQ institution.
Address: Terlingua 40 Washington Avenue, Portland, ME 04101
📞 (207) 230-6327
🕐 Mon-Thu: 11:30 AM – 9:00 PM | Fri-Sat: 11:30 AM – 9:30 PM | Sun: 11:30 AM – 9:00 PM
Best BBQ 2022-2025 | Best Fusion 2024 | Small-batch daily smoking | Year-round outdoor dining | Condé Nast 15 Best