Page 54 - Let's Make Waves - September 2018

By: Tom Valliere & Charlie Bresenhan

Highlighting small family-owned neighborhood restaurants and food trucks
Their original rubs and sauces combined with all wood smoking
(no gas fired smokers here) make for some memorable barbecue.
The making of their original recipe tamales is still overseen by
Connie and they are a legend on the island.
Primarily a take-out, they do offer patio dining. For a barbecue
adventure you will long remember drop by and say hello to some
of the friendliest people in Galveston.

Pennie’s Tex Mex Take Out
L-R Destiny Reyna, Anthony Rodriguez, Joe Perez, Louis Moreno
In 1978, Israel and Connie Ochoa purchased (owner), Beni Vasquez, & Cameron Moreno (manager)
Pennie’s Meat Market. Connie the matri-
arch of the family and a superb cook started
making tamales and Israel perfected his Bar-
bacoa recipe. Pennie’s had been an island
staple until Hurricane Ike devastated Gal-
Connie & Israel Ochoa
veston in 2008 and business plummeted
along with the population of the island.
Pennie’s Tex Mex Take Out
In 2016, the decision was made to reopen Pennie’s. After exten-
th
sive renovations, they reopened on October 24 2017 but with 1713 37 Street
th
an important twist. Pennie’s Tex Mex now serves authentic hill Galveston, Texas 77550
country style barbecue along with their original tamales, barba- 409-765-5719
coa and menudo recipes.
Hours Of Operation
Committed to quality, they source the highest quality ingredients Closed | Monday, Tuesday, Wednesday
and only make as much as they can sell in one day. Accordingly, Open | Thursday & Friday 11:00—6:00
you should come early as they tend to run out of items. Open | Saturday & Sunday 9:00—6:00

54 | Waves Magazine | September 2018 Issue