[image-1]It’s no secret that Lewis Barbecue’s John Lewis has a yen for Tex Mex. He’s made that clear with his Tuesday specials like brisket enchiladas, nachos, and sopaipillas. But serving those flavors just once a week wasn’t enough for the barbecue baron, which is why he’s opening Juan Luis at Workshop — Michael Shemtov’s “exploratory food court” — in April.

Garden & Gun’s Jed Portman got a detailed scoop and reveals that you can expect to see muy chiles and fresh-dried pinto beans on offer at Juan Luis. Plus, Lewis says he’s going to be nixtamalizing corn to make masa for gorditas and puffy tacos, and he plans to serve burritos with made from scratch corn tortillas.

As Lewis told Portman, “It’s homestyle food, with plenty of lard.”

According to the Workshop website, Juan Luis will operate Sun.-Wed., 11 a.m. – 9 p.m. and Thurs.-Sat., 11 a.m. – 11 p.m.

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