I Shot the Bull
- Laisa Chavez Macias
- 3 hours ago
- 3 min read
(This article was written by Laisa Chavez Macias and was featured in the December 2025 issue of Explore Harlingen Magazine.)
Just along the city limits of Harlingen, heading south on the expressway, sits the Longhorn Cattle Company at 355 W. Expressway 83. Built back in 1985 on what was once nothing but country land, the iconic barn with the longhorn logo, and the passing scent of smoked BBQ cannot be missed.
Although it’s technically in our neighboring city of San Benito, Longhorn Cattle Company is a go-to for so many in the Rio Grande Valley, especially Harlingen residents. Its location makes it easy for anyone to stop in and enjoy an amazing home-cooked meal in a family-style setting. As they would say, “Step out of the city, and into the country!” And if you are lucky, you just might get to step out back and meet the Longhorn steers Wayland and Willie.
I stopped by to congratulate the owner, Bill Turner, on their 40-year anniversary, and we chatted a little about how it all started and what keeps them going.
Founded by Bill’s father-in-law, Longhorn Cattle Company has always been a family-oriented BBQ restaurant. However, when Bill and his wife Lisa took over, they knew they wanted to up the ante.
To stand out from the competition they knew the quality of meat would be the ticket to longevity, so that became their number one focus. The menu says it all, one page and five meat options: melt-in-your-mouth brisket, Polish sausage, lean tender smoked turkey breast, baby back ribs, and fall-off-the-bone smoked chicken. Each of them perfectly seasoned, BBQed to perfection, and served in variation.
But wait a minute, what about the world-famous bean soup everyone talks about? Bill assured me that was all part of the master plan. You see, part of their success is that they don’t waste anything, and the beans are a perfect example. Renderings and secret seasonings contribute to their delicious flavor. So, if the beans and bananas pudding get you in the door, it’s the main course that keeps you coming back.
While we visited, I decided to try something on the menu I had never had before: Loco Bill’s signature sandwich, the Poor Boy. It’s a Hoagie style sandwich stuffed with chopped brisket, sliced brisket, and Polish sausage. All I can say is that it did NOT disappoint. My usual go to order is the chop cheddar spud that was featured on the Texas Bucket List, which is actually the “newest” item on the menu, introduced in the 1990s. To be honest, I’m not sure which one I like more now, but either way, you can’t go wrong! I did grab that banana pudding to go, and do not sleep on the flan by local baker, Marcella.
It was such a pleasure having lunch with Bill and just hearing about the restaurant. The atmosphere in the barn is calm and relaxing. There are no TVs, and lots of natural light. Bill and Lisa were intentional about creating a space that was inviting and family friendly. 40 years is a long time to stay in business, so before I left, I had to ask what he considered the key to this milestone.
His advice is the (Keep it Simple) KIS method. He’s had a dedicated staff that has been with him for decades. Bill’s sage advice includes “Don’t lose your identity; a small menu says a lot” and “Don’t lose focus on what you’re doing, and don’t overthink; just keep things as simple as you can.”
You may be wondering about the title of this article. Bill said, “I do want to tell you one more thing: I shot the bull.” The motto that he and Lisa, who passed away in 2020, had means “If you get an opportunity to visit with somebody, take it, because you never know who you are talking to, and you never know what’s going to come out of it.”
I shot the bull.
Signing off until next time, your friendly local foodie, Laisa :)