’Cue hounds head here for pitmaster Wes Jurena’s smoked brisket, pork ribs and boudin, all available by the half-pound. But they stay for the creamy mac ‘n’ cheese and daily specials like smoked wings with white sauce.
“Come for a meal, leave with a story” is the menu’s mantra at this fixture, which has served old-school Italian-Texan staples like chicken parm po-boys and fried calamari since 1975.
Chef David Guerrero’s restaurant remains the only place in town to get roasted cuy—a.k.a. guinea pig, a delicacy in South America—as well as a full menu of Peruvian, Colombian and Ecuadorian favorites for breakfast, lunch and dinner.