There’s only one place in town to get roasted guinea pig, and it’s here.
’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.