As per the norm around New Orleans, the barbecue at Blue Oak BBQ represents a diversity of regional styles, with ribs prepared St. Louis style and pulled pork drawing more from Alabama barbecue. On two upcoming Mondays, however, the focus at this Mid-City restaurant will be on something else: Tex Mex.

Blue Oak BBQ is hosting a pair of fundraisers for Hogs for the Cause on Feb. 26 and March 12. Each is dubbed a Tex Mex Dinner, and the menu will go over to tacos and queso dip, fajitas, yellow rice and a few creations like boudin chili rellenos and smoked sea salt flan (see menu below).

The restaurant will follow its normal service format – order at the counter a la carte and find a table inside or along the newly-expanded patio. The bar will have Tex-Mex themed special drinks as well.

Proceeds benefit Hogs for the Cause, the huge barbecue cook-off and fundraiser that supports families dealing with pediatric brain cancer. While Hogs for the Cause is scheduled for March 23 and 24, again outside the UNO Lakefront Arena, it’s common for teams to hold their own fundraisers in advance to prime their fundraising haul.

Blue Oak BBQ has its own cook-off team in the event, and last year that team nabbed the event’s Grand Champion award.

The Tex-Mex Dinner events will be from 6-9 p.m. on February 26 and March 12. Blue Oak BBQ is normally closed on Mondays.

Blue Oak BBQ

900 N. Carrollton Ave., 504-822-2583

Tex Mex Dinners (Feb. 26 and March 12)


Queso con carne, tortilla chips

Boudin chili relleno, salsa ranchera

Smoked corn, corn nuts, popcorn crema, queso fresco, pickled peppers

Smoked chicken wings, valentina, blue cheese

Guacamole, tortilla chips

Hoggy Tacos

Bacon al pastor, salsa verde, pineapple hot sauce

Chorizo, tater tots, queso, scrambled eggs

Pulled pork, pickled red onion, salsa habanero

Served on choice of homemade flour or corn tortillas with cilantro, onion, and lime




Served with grilled onions, homemade flour tortillas, sour cream, and salsas

Add guacamole or queso


Ranch beans

Yellow rice

Cilantro-lime slaw

Brussels sprouts, roasted jalapeno vinaigrette


Bourbon tres leches

Smoked sea salt flan

Follow Ian McNulty on Twitter, @IanMcNultyNOLA.