De Baca Steakhouse

Overview

In 1536, a group of men traveling north from Culiacán (then the colonized lands of New Spain) came across a group of Indians traveling by foot. With them traveled two non-natives. One was Álvar Nuñez Cabeza de Vaca, who had been traveling with his slave, Estebanico, the other man. It is here that Cabeza de Vaca retold his story, one that had begun eight years prior, a story unrivaled in its drama and excitement.

300 men had set out to colonize Florida in 1528. Four survived: Cabeza de Vaca, Estebanico, and two other Spaniards. They faced a great many obstacles: traveling on makeshift rafts across the Gulf of Mexico, captivity in what is now Texas, and a walk across the continent to the Pacific Coast. And while their journey is a tale of adventure, of survival, and of conquest, it is also a tale of bringing worlds together. This small band of men, led by Cabeza de Vaca, were stranded in unknown lands, and rather than reacting against it, leaned into it, learning native languages and making sense of unfamiliar social worlds. Cabeza de Vaca, Estebanico, and the other men who survived the expedition were Spanish and African by birth, but became American by experience, and their tale speaks to the much broader story of how Europeans, Africans, and natives navigated the enormous cultural differences that separated them. It is one story that brings people together rather than separating them.

Cabeza de Vaca’s name came from his mother, Dona Teresa Cabeza de Vaca, who bestowed the name on her fourth son to evoke the prestige of her noble lineage. The story goes that the family’s ancestor, Martin Alhaja, a legendary shepherd, marked unguarded mountain passes with cow skulls to help his people win battles, his family henceforth became known as Cabeza de Vaca.

De Baca’s mission is, at its core, the same as its namesake. We seek to bring people together, to embrace our differences and celebrate them through community and food. Owner Jim Baca takes his inspiration from his ancestor, Cabeza de Vaca, bringing his taste for adventure and 30 years of restaurant experience together in his vision for an upscale steakhouse where people can celebrate their own unique adventures. Owner Michaela Baca, an A&M alumna, contributes her own 10 years of restaurant experience and her passion for Aggieland. Chef Patrick Swetnam brings his 30 years of fine-dining experience to the steakhouse menu, inspired by la vaca, providing the elevated dining experience that Aggieland deserves.