The Combatera Smash
№ 01Two patties smashed paper-thin on the flat top, american cheese, griddle onions, house pickle, brioche. The reason we exist.
Started in a backyard. Built on smoke, fire, coffee, and good people.
La Combatera grew out of a love for cooking, late-night pop-ups, and the kind of food you remember a week later. What started as one griddle in a backyard turned into a roster of events, a catering kitchen, and a small line of rubs and sauces we make ourselves.
We're chef-driven and street-food shaped: smashburgers cooked on the flat top, ribs and brisket smoked low and slow, and pour-over and espresso poured by people who care about both. No corporate menus. No filler.
— Built for backyard hangs, late-night pop-ups, weddings, corporate lunches and everything between.
Two patties smashed paper-thin on the flat top, american cheese, griddle onions, house pickle, brioche. The reason we exist.
Choice brisket, La Combatera rib rub, post-oak smoke for fourteen hours. Sliced thick, served with cherry Dr Pepper sauce.
St. Louis cut, slow smoked, glazed in cherry Dr Pepper. Bark you can eat with your hands.
Sweet, dark and slow-cooked. Our signature sauce — bottled by hand and sold at every pop-up.
Rotates monthly. Smoked, scored, seared on the flat top, finished with a glaze that changes with the week.
Double shot over oat milk and ice. Smoked by day, sipped by everyone. Our most-ordered coffee at pop-ups, by a mile.
We started slinging coffee out of a blue backpack at pop-ups and didn't stop. Single-origin espresso, oat lattes, and pour overs poured by people who care about both ends of the menu.
Backyard birthdays. Weddings. Brand activations. Corporate lunches. Wherever it goes down, we'll bring the smoke, the smash, and the coffee — built to order, cooked on site.