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The picadillo mac and cheese earned a shoutout from the New York Times, which tells you something about what this South Side BBQ counter is doing. Everything is cut and weighed market style, so you load your tray with brisket, turkey, and sides that lean hard into Mexican tradition: pickled nopales, street corn, chicharrón mac. A line forms early and moves slowly for good reason. Texas Monthly put it on their statewide list, and a James Beard semifinalist nod followed.
The awards strongest first
- Texas Monthly The 50 Best BBQ Joints in Texas
- Michelin Guide Selected Restaurant
- San Antonio Express-News #9 · Top 50 Restaurants in San Antonio
- The New York Times 2025 · Picadillo Macaroni and Cheese · The 23 Best Restaurant Dishes We Ate Across the U.S. in 2025
- James Beard Awards 2022 · Semifinalist · Best Chef: Texas · Esaul Ramos Jr.
One number, weighted & current 82
How we scoreThe dishes from the writeups
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Picadillo mac and cheese
“the picadillo mac and cheese — which runs as an occasional special — holds its own and then some”
The New York Times, 2025 -
Brisket
“It's all good but make sure to try their juicy brisket or thickly sliced turkey breast with a citrus-pepper seasoning.”
Michelin Guide -
Turkey breast
“make sure to try their juicy brisket or thickly sliced turkey breast with a citrus-pepper seasoning.”
Michelin Guide -
Chicharrón macaroni
“Mexican influences, such as chicharrón macaroni, pickled nopales, and street corn, also make their way onto the menu, and all orders come with a side of house-made dill pickles.”
Michelin Guide
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