Grand Ole BBQ Y Asado

A Big, huge THANK YOU from the North Park Community Association to Andy and the crew at Grand Olé BBQ y Asado for donating the amazing lunch of pulled pork sandwiches to feed the band at the first Bird Park Concert of the season. Jerry Olea and the 805 Drifters loved it — I’m pretty sure it helped them play even better!

Great BBQ. After reading all the good reviews I went at 1 PM on a weekday. They were already sold out of pork ribs so I asked for a suggestion between the lamb and tri tip. They suggested the tri tip so I got the sandwich and a side of potato salad.
They have sweet and spicy sauces and both are really good. The sandwich was packed with meat and it wasn’t fatty at all. Good flavor and tender.
The potato salad was enough for two people and was really good as well. Not too much mayo and excellent seasoning. It was spicy but not excessively so.
The only negative is the parking but it can be done. Just be willing to walk and you won’t have a problem. Some reviews mentioned long lines. Maybe I got there at the right time but there was no line and I had my food in just 5 minutes or so.

Is there more than 5 stars on Unilocal?!Because seriously this place deserves it. We finally had a chance to try this amazing and awesome BBQ with my friends. This place did not disappoint.
We came around 6ish and the line moved fairly quickly. We waited about 25 – 30 mins to order which wasn’t too bad considering its BYOB so we had our beverages in hand :)
We ordered 1lb of brisket, ½ beef ribs, and a side of potato salad. Everything was so good. The brisket was so tender and the beef ribs was peppery goodness.
I tried all their sauces and my favorite would be their spicy BBQ!
Ah writing this review makes me want some brisket now… We’ll be back soon!

Absolutely love this spot ride my bike down one a week to feast like a king.
Had the beef rib for the first time and was floored it’s amazing
I like the lamb quite a bit the sauce they top it with is killer. The sauces are all good even as someone who doesn’t like things too spicy the Texas range life is my favorite.

Their brisket and pork ribs are the best I’ve ever had by far. Holy shit.
Line is sooooooooooooooo long for a reason. Once they sell out, that’s it.
Not just best BBQ in San Diego, it makes going to Texas for BBQ irrelevant.
Phil’s BBQ is a joke compared to this place (although I like Phil’s sauce the best)
Coop’s is really solid and used to be my fav until I had this.
Their pickles and onions are bomb too.

Well, well, well, You have certainly out-​done yourself for San Diego BBQ. Hands down, without question, and further not even debateable, The Best BBQ in San Diego!
Having lived in Austin for a stretch, I have been longing for real bbq ever since. Grand Olé delivers and then some. You know that when you geek out about the pickels, the experience is setting a standard that most would only dream to recreate.
I will also add that because it is real TX bbq, it is real brisket, and so good, that even though everything else is fantastic, I do wonder if I will ever order anything but The Brisket. Do yourself a favor, skip the sammies, order yourself $ 10 bucs o’Brisket with a side of beans & potato salad. Pick up a beer next door (byob), eat, smile, leave some stains on your clothes and maybe a little sauce on your cheek for later.
Real Deal TX BBQ, smoked, quality, sauce is an after thought (Phil’s did not get the memo), Open til sold-​out (do not play the margins, cuz this shit sells)

SAN DIEGO BBQ Comparison REVIEW:
Please note at the end of the day this was all for my «first experience here», I know Coops and Phil’s like the back of my hand.
Annoying scenario: Came here all the way from Mexico three times just to give this place an honest try. I had called in twice about wanting to have certain things and was ready to order in mass quantities to make it worth their while. They told me they don’t handle orders like that at all but that there would be no problem in what I was looking for and to come on in. 2 wasted trips… I get there and all gone.
That certainly upset me, granted I spent plenty of driving time and over $ 400 there on their food in 3 days. You do the math. But no «sorry» or anything to appreciate the wasted drive up, sitting through lines and telling me there was plenty left. My sick Uncle is dying and his favorite thing in the world is some good BBQ so I wanted to bring him and the Family from what I had been told was the «BEST in SD»… We have been regulars at Coops and before that Phils, and boy do we give them some business.
I’m not going to give them 0 Stars for this because as an honest non bias man– The food is certainly not horrible.
Enough Complaining, and On to the Food/​comparisons to the other BBQ SPOTS:
Pulled Pork– Good but Dry, ask them to get the juice on there. Aesthetically Pleasing.
(Pork) Spare Ribs– After going through over 4 pounds I’d say they are Good Ribs, however we believe Coops beat them in this area slightly. Didn’t look like the picture I had seen online maybe they changed them? wish they were juicier as well, I know smoking drys out meats, but I don’t like my meat dry!
Beef Short Ribs– Now these are quite a sight to see. These make Phil’s Ribs look like Toothpicks. They are Massive. (expensive also). We took about 7 pounds away. Are they the best in SD? Coop’s are amazing as well but I would say they are just too different from eat other to say one is absolutely better. I would highly recommend at least trying them. This may be the one thing the line/​hassle is worth waiting for. Overall it is much easier to get it to go and ready for you at Coops to enjoy some good Ribs. Both are great, Grand olé Bbq has more the «WOW» factor. Heavily Seasoned, if that’s your thing like me you will love em, if you don’t like pepper these are NOT for you
Lamb Shoulder– Great for lamb at a little BBQ spot. Not as gamey as you would normally expect with Lamb. But after being in the Lamb distributing Business I am tough to please, so would not order again. However, If you don’t have much experience with Lamb this is pretty good, have at it Newbies. Very Fatty.
Hot Links– Decent and good. I prefer Coops sausage, and Phil’s sausage is garbage.
Brisket– Not much of a Brisket guy, but I’ll hand it to them they have the better Brisket, one of the best things on the menu so if you like slow cooked meat go for it! Coop’s is great as well, both different.
Texas Turkey– Only tried a (dry) bite, so I cannot give an honest review. But the point is they have Turkey…
Spicy Slaw– Nicely made slaw. Phil’s sides pretty much SUCK. Coop’s and Grand olé bbq’s sides are great just too different to compare. I prefer Coop’s personally but they are BOTH quality.
Have not tried anything else, so I cannot give reviews about the rest of the items they do look interesting (for example Smoked Salmon, Grilled Ribs etc).
Grand Olé BBQ y Asado has the best dining area out of the three. Bbq Picnic family Style
Overall, the game changer for me is the Customer Service, Convenience and Quality at Coops. They are outstandingly friendly (granted we do make them a lot of $$$$) Grand Olé BBQ y Asado doesn’t have horrible food but the overall mentality I felt of this place is «we have business we don’t need yours, if we are out of food it’s your loss suck it up». There is nothing wrong with that but it makes me question whether that hassle of coming up, and spending a lot is worth it at all. I certainly didn’t feel honored to eat there with my situation.
And yes people BBQ should taste good (unless you are a complete dunce) anywhere you go… it’s BBQ. but how a business provides it is what makes a difference. So before your drool and appetite does the review for you keep that in mind
Tip: No phone orders like Phil’s or Coops, Plan to wait in line. Plan on things being sold out.
Be ready to have to dig for parking. Get there 30 min before opening at 11:30, or 5:30 to hopefully not have too long of a line. Even though that’s 30 min before, remember there is a line so you will still have to wait for everyone else

This place is a solid choice for Texas style BBQ in California. It’s not the best version of Texas BBQ that I’ve ever had… but again this place is very solid.
The meat is sold by the pound but here’s a tip… you can order the brisket by the half pound and ribs are best ordered by the number of ribs, sausages by the number of links… you get the point.
The star of the show is the brisket and I found it to be very tender. It was good but doesn’t quite stand up on it’s own. In my opinion, the brisket is best eaten by making a makeshift sandwich using the complimentary toast that they give you, along with the house made barbecue sauce of your choice. Something about the bread + brisket + sauce really does the trick in terms of texture.
The beef ribs come with a nice bark but here’s a warning, there is a lot of salt in the bark. If you don’t like super saltiness, you can scrape some of it off or wash it down with an appropriate drink or side dish.
Finally, you should definitely try the house made pickles! My wife doesn’t like pickles and even she agreed that they were delicious. The pickles are sweet and not overly vinegarized liked most grocery store pickles.

For a person coming from Texas, BBQ is definitely on my crave list at all times since there are really no Texas style BBQ place in SD. I know there are few BBQ places in SD but the flavors and style just aren’t good enough. A friend of mine introduced me to Grand Olé BBQ Y Asado and wanted me to «authenticate» whether they are «Texas» enough. We arrived a little after 6 because they are famous to sell out their BBQ if you arrive late and saw the line already out to the parking lot. To me, that’s a really good sign because you don’t get good BBQ without waiting in line. The line moved in a good pace so we probably waited only about 20 minutes. While we waited, we started with our beer already since it’s a place for BYOB! You can’t enjoy BBQ fully without beer so that’s perfect you can bring your own beer. In order to «authenticate» this BBQ place, it is paramount that I smell the smoke coming out of their smoking pit. You should be able to smell a good BBQ place’s smoke a mile away! Based on the smoke alone, I can tell already that’s pretty authentic smell. They also sell their BBQ by pounds! That’s the way to go! It’s all about the meat! They also have authentic sides such as pickles, onions, BBQ sauces, and white bread! We ended up getting beef ribs, pork ribs, briskets, and turkey.
Beef ribs — they use the dry rub marinate technique, which is the authentic Texas style for ribs, before smoking it. The interesting part is that they kept the dry rub spices on instead of taking it off. Many places will not leave the spices on because it’s too salty to eat directly. However, the flavors are wonderful! The texture of the ribs is also amazing, soft falling of the bone. It’s great with their Spicy BBQ sauce!
Pork ribs — excellent flavor again! Different types of spice marinate before smoking it. Excellent cut, texture, and flavor.
Briskets — the flavor is definitely authentic. The dry rub spices are similar to the ribs; however, the briskets really smoked to perfection with the smoke smell in it. The briskets were extra moist from marbled meat. The best way to eat it is making it into a sandwich with white bread, onion, pickles, and Spicy BBQ!!! Absolutely wonderful!
Turkey — excellent flavor! I have to give them lots of credit on turkey because it’s pretty rare to find good BBQ turkey. They did a good job smoking it and also kept it moist.
Sides — Spicy slaw was not the most traditional flavor but Texas style with sweeter mayo sauce. Always get slaw with BBQ! White beans was creamy and a little bit sweet like the traditional flavor. Overall, their sides are pretty good but the flavors were not something I expected.
My final conclusion — Yes, it is very authentic Texas style BBQ. I will absolutely come back again for the taste of home!

Wowzers! A little bit of taste bud overload. We went to dinner here for my friends Birthday. I’ve always walked by and wanted to give this place a go but the line is always pretty long and now I know why.
They are only open for limited hours or until they are sold out of the meat. Our group opted for the 6pm re-​opening and got in line around 5:40pm. There was at least 10 – 15 people in front if us which was a good sign. Grand Olé BBQ and Asado does not have a liquor license and the drink options are fairly limited (to soda and water) so if you want a beer with your tasty meats I suggest walking across the street to the liquor store and picking something up as this place is BYOB.
The menu offers sandwich options with most of the meats or by pound purchase. Of course, you do not have to order a full pound of meat. YOu can split up or ask for smaller portions of certain meats but note some items will actually be about a pound, like the beef ribs. I ordered the pulled pork sandwich was phenomenal. My boyfriend ordered the hot link sandwich which was pretty good too. Our group pretty much attempted everything on the menu that day from the ribs, tri tip, etc. The only thing that wasn’t available was the turkey because they sold out during the lunch hour. I definitely want to go back and give it a try.
Everything is a la carte here. The sides available are white peruvians beans, black bean salad which was super yummy, potato salad with spicy seasoning on top, and coleslaw. There are several sauces at the tables and homemade pickles, onions and jalapenos to dress up your bbq.
If you don’t want to stay at the actual parking lot party, I suggest taking your food and heading next door to Thorn Street Brewery and take in a delicious beer with your take aways.
I gave it 4 stars because I want to try the turkey and will be back. Updated review in the future.

Not the best bbq I’ve ever eaten in my life but pretty damn good especially for what SD has to offer. For the longest time Phils was my go to spot when coming down here to visit. Since then more and more little places have been popping up. Grand Olé is the latest one I’ve tried and can say it did live up to my expectations. Ordered a bunch of things to go since my old college roommate had just torn his Achilles’ tendon.
Was the first one in line so I wasn’t afraid of items being sold out. Picked up two pounds of tri tip, two pounds of spare ribs, pound of hot links along with their potato salad and regular cole slaw.
Yes the food wasn’t hot by the time we arrived at my buddies house but I wouldn’t expect it to be since their meats are smoked and not baked. The tri tip had a nice smoke ring and wasn’t dry like other reviewers had mentioned. Keep in mind this is tri tip and not brisket you are ordering so you should expect lean cut of beef that won’t melt in your mouth. My guess is that some of the previous reviewers don’t know the difference and had expected their tri tip to melt which it won’t.
They have tons of bbq sauces to choose from which allows patrons to pick and choose before placing/​dipping onto their smoked meats. I prefer it this way as I have control of how little or a lot of sauce each bite has.
The hot link had a nice spicy flavor but I couldn’t taste much of a smokiness to it but still super flavorful.
Loved their potato salad and though at $ 3 it is a bit steep it was tasty and worth it!
Would definitely come back for more and hope that more of these open up closer to LA.

So I finally waddled over to Grad Olé BBQ Y Asado after hearing a lot of praise and also after missing the serving window a few times too as they were already out of food when I arrived. Early bird gets the BBQ, I suppose. Well, at the risk of my head getting ripped off, I have to step forward with my thoughts, some good, some bad and certainly not the consensus of others.
The lamb sandwich with chimichurri. Thank goodness for that chimichurri sauce or else this sandwich would have had zero flavor at all. The meat portion was hefty and it wasn’t dressed to death, but damn, this was bland. Upon ordering it I had second thoughts when I was asked if I wanted the chimichurri sauce added, but per the recommendation of the guy in the window I opted to add it. This decision proved to be the saving grace for a sad, sad sandwich. I’m hoping that I caught a one off bah-​d (see what I did there) apple or that it was a bad day because others have said nice things about this particular sandwich.
Okay, I know what you’re thinking. Why four stars, Brad? You just slammed the lamb sandwich… what gives? The redemption comes in the form of the pork ribs. Those tasty mf’n ribs…
These ribs deserve all the hype and then a whole lot more. They’re capable of turning a vegetarian into a butcher, a Bernie fan into a Trump supporter or even a one/​two star review into a four. Yes, they’re that good. The meat is juicy, they’re not too light in the hand and with a drizzle of the house sauce that’s specifically «great on pork,» you’ll keep coming back for these suckers.
As much as I wanted to like the lamb and as much as I knew I’d love the ribs, I’m not too sure how often I’d be back at this point. Ah yes, that potato salad was fantastic too. Okay, okay, I’ll be back much sooner than later!

My new favorite BBQ spot in San Diego for sure. Firstly, I love how it’s all open air seating and it has a really cozy vibe to it. Every day is different and the menu changes up so be aware of that! I tried coming in for the brisket, but found out that they only serve it for dinner and on different days. On a Sunday afternoon, I believe the BBQ was Latin themed. You can even see the guy grilling all the meat in the back as you enter and the wondrous aroma of BBQ will enter your nose, inevitably causing you to drool so have your napkin ready.
Nonetheless, the BBQ was pretty darn good. I got ½ pound of the Tri Tip as well as the Peruvian White Beans as a side. I asked them what the closest thing was to brisket and they offered me this recommendation and I loved it! Definitely try it with the chimichurri green lookin’ sauce, drizzle it in some BBQ sauce (they have regular and spicy) and then feel your soul leave your body. Wow, the meat is so tender and juicy and the sauces they provide are great with it. ½ a pound was more than enough for me and the amount of sides they provide you is plentiful too. My friend also got the Salmon and the Skirt Steak so I was able to try multiple meats. Still thought they were all wonderful in flavor and quality.
During our visit, they provided free wine which was pretty cool and tasty too. The service here is great and friendly. They made me feel welcome and were personable. There’s also a little market located adjacent to this spot with seating, but don’t sit there! They are independent of one another and they’ll be angry at Grand Olé and we don’t want that.
It’s definitely now one of my favorite spots in SD for BBQ so check it out & hopefully it’ll become yours too :)

Two stars= Meh… I’ve experienced better.
Frankly, I’m shocked, that there are so many great reviews for this place. It was that in mind that drove me here, with a friend, and we were both severely disappointed.
As a long time aficionado of BBQ (lived in the south and have been known to travel distances for good BBQ), I can only say that this was a lackluster lunch.
We arrived just after the lunch hour, so we were able to immediately place our orders:
¾ lb of pork ribs for me ($ 14), and a side of spicy cole slaw $ 3; and the lamb sandwich for my friend.
My four pork ribs were cold and dry. There was NOT a lot of meat on them, and in fact, had too much fat and gristle. Flavor was just OK. My friend’s lamb sandwich was somewhat flavorful, with slight game taste, and was also overly fatty (I had to cut some fat off to eat the ¼ sandwich he gave me, in exchange for a rib).
Spicy slaw was very good, and actually thought about buying some to take home to my wife, as she loves this sort of thing.
The review by NYSD G. on this establishment hits the nail on the head.
I’ve been to several ‘cue places in SD that I’ll look forward to returning to (4 & 5 stars reviews), and sadly will NOT be returning here to try any of the other items on their menu. If you don’t wow me, or at least give me a pass, the first time, you don’t get a second chance.

This is a true BBQ lover’s dream and it’s here in SD!!! Whaaaaat!!! That’s right. If I hear one more person say there is no good BBQ here in SD, I KNOW I can say, «Well, then you haven’t been to Grand Olé BBQ!!»
This is a VERY authentic Texas experience as a few of my Texan friends have found out. Andy, the owner, claims it’s Central TX, but we don’t care… it’s just beyond good!
Since I became a certified BBQ judge 4 yrs ago I was hoping for more here in SD. Well, now we’ve got it! GOB is only about 5 months old, so word still needs to get out. But it’s already been named as a best of BBQ place on Thrillist and on several more lists that I can’t remember and it’s only 5 MONTHS OLD!
Love that nothing is smothered in BBQ sauce. He’s got some good ones, but you’ll have to pour them on there yourself and why would you want to?! His meats just shine through with a bit of seasoning on it. That peppery bark/​crust on his brisket and beef ribs are to die for. Beef ribs only served on Saturday evenings and he only makes a few of them. It’s like biting into the most tender. buttery, just the right amount of pepper seasoning… dare you not to utter salacious oohs and aahs after that first bite! His brisket, is also served only after 5:30 pm on all the other nights. Ask for a slice with some fat on it. it’s SO worth it! Juicy and tender.
The other great thing about GOB is that it’s all sold market style. You just want to try one rib and a couple of slices of brisket? No problem. People are thrown off when they see $ 18 a lb. but you can buy as much or as little as you want. So awesome for those that stay away from BBQ because it’s not cheap.
Oh, and the other very TX style thing here? When he runs out… HE’S OUT! Get used to it… this is the way it’s done everywhere else BBQ is served at the best places in our country, so don’t get mad if that happens to you! When a meat takes so many hours to smoke… he can’t start over again halfway through the day.
Did you know that low and slow cooking on a smoker is what’s considered real BBQ? The most famous place here in SD does not smoke it’s meats. Doesn’t make it bad, just doesn’t make it REAL BBQ!
And the sides… wow, some of the best potato salad I’ve ever had. And those Peruvian beans. wowza! Two different kinds of cole slaw.
I haven’t even had a chance yet to try his Sunday Argentinian Feast! I’ve heard it’s off the hook! I’ve had his chimichurri sauce, so if that’s any indication… wow!
C’mon down and find out what it’s like when someone puts REAL LOVE into their cooking. Andy’s pitmaster shows up at 4 am to start that love and we get to reap the bennies!
REAL BBQ COMES TO SAN DIEGO! Whoda thunk it?!

Came. Conquered. Ordered All The Meat.
Lamb Shoulder ~ Nom
Hot Link ~ Nom
Pulled Pork ~ Nom Nom
Tri Tip ~ Nom Nom Nom
Pork Spare Ribs ~ Sexual Arousal
Makin’ America Great Again.
San Diego finally has an exceptional BBQ joint.

I came here with a friend and ordered the pulled pork sandwich with spicy slaw on top of it and the lamb sandwich with the chimichurri sauce on top of that.
Can’t say that I was knocked off my feet, the lamb sandwich was mediocre at best. Not a whole lot of flavor, in fact a little underwhelming. The word bland comes to mind. The pulled pork sandwich in comparison was much better but still didn’t really knock either of our socks off. We ordered A couple of ribs and I felt that they were too soft and moist. All in all not great I think I will come back and try the tri tip and maybe the turkey and links but I’m not going to Rush to do so

Mr. Bernstein: A fellow will remember a lot of things you wouldn’t think he’d remember. You take me. One day, back in 1896, I was crossing over to Jersey on the ferry, and as we pulled out, there was another ferry pulling in, and on it there was a girl waiting to get off. A white dress she had on. She was carrying a white parasol. I only saw her for one second. She didn’t see me at all, but I’ll bet a month hasn’t gone by since that I haven’t thought of that girl.
Orson Welles — Citizen Kane
Back when I was a 1^st grader I lived blocks away on Herman Av. Mom was at work all the time and the streets were mine after school. After 5pm I collected discarded soda bottles from construction sites. They were tearing down old Craftsman homes and building cheap apartments. When I found 3 12oz bottles I could get a Hires Root Beer in a 12oz glass bottle. Those were the days. Good thing Grand olé BBQ was not around back. I’d have to collect a lot of bottles to buy bbq ribs.
Scent of oak is in the air. Big smoker in the parking lot billowed white smoke. Scents were irresistible. While I waited in line I met Andy the owner. Real nice guy. Let me take photos of his smoker and told me about his Central Texas style bbq,
Baby back ribs had a beautiful smoke ring and dry rub coating with spices visible on the crust. Meat was tender and the delicious blend of flavors from the pork, smoke, and dry rub is as good as it gets in San Diego.
Beef brisket had a beautiful bark and smoke ring. Delicious flavor of the smoky beef swirled in my mouth.
Pulled pork was tender and had a light smoky flavor. Very good with the addition of the sweet sauce.
Turkey had a rich smoky flavor and little pieces of pepper gave it a nice kick.
Dinner visit. Beef short ribs have a rich beef flavor and a thick peppercorn crust. Pork ribs were fall off the bone tender. Rich smoky flavor mixed with pork flavor and sweet glaze.
Sunday Argentine bbq visit. Beef short rib was minimally seasoned with salt and had a nice smoky aroma. Was a bit tough to eat without a knife and there was a lot of fat. Smoked Scottish salmon was very tender, flaky, and juicy. Cooked to perfection and lightly seasoned with salt. Very tasty.
While I enjoyed everything I tried here the baby back and the pork ribs were my favorite. :-) Wish I lived blocks away and could bike here on my old Schwinn to have a pound of baby back ribs with an ice cold bottle of Hires Root Beer.

This is yummy BBQ. Get there early. Like really, get there before they open if you don’t want to stand in line. We were there about 20 minutes after opening and the line was really long. It was totally fine though because they bring you free beer while you wait… AND this place is BYOB. (There’s a liquor store across the street). I should have read through the reviews before we went so hat we would have known to bring booze.
While talking to the guy bringing beers we asked him if it was truly BYOB and if we could bring as much beer as we wanted. He said he’d rather we not get wasted, but if we brought a keg he’d just shrug his shoulders and say… «guess they brought a keg.» HA HA. I don’t recommend bringing a ton of booze, it’s a family place. A six pack or a bottle of wine should be enough to accommodate your dinner.
We were so excited to try everything we went with a half pound of brisket, spare ribs and pulled pork. For sides we got the slaw, Peruvian white beans and potato salad. All of it was delicious. I really pigged out this weekend. If I ever go back, I will definitely get smaller portions of everything. Since I was with my boyfriend and it was our first time, we wanted to try everything.
All I have to say is eat it. Eat all of it. But be sure to go several times because you can’t eat it all in one sitting.

The whole experience was definitely 5 stars!
Looking for Texas style bbq here in SD? Look no further — Grand Olé BBQ Y Asado is now here to satisfy your meat cravings!
Tucked in the residential area of North Park is this unassuming bbq joint. You order by the pound or make it a sandwich. We’ve tried pretty much all of their meats. In the span of 5 days, we’ve been here 3 times! Goes to show how much we love it here.
Brisket — they give you the fatty and leaner portion. To me this is the best they have to offer. It’s moist, full of flavor, smoky yet not overpowering.
Lamb — not gamey at all and not too fatty. Goes very well with the chimichurri.
Turkey — it was really moist and flavorful. It will be perfect for thanksgiving sandwich (cranberry, stuffing and etc)
Beef Ribs — in the mood for Flintstone style ribs? Go for this! The bark (salt and pepper rub) was thick and gave a really nice flavorful to the ribs. It’s not salty or too peppery.
We’ve also tried their hot link, chorizo and blood sausage.
Sundays are for Argentinian Feast. Skirt steak with chimichurri, sign us up! This is probably the most tender skirt steak we’ve ever had. Tri-​tip was a bit dry but had good flavor still.
As for sides, we really liked the white Peruvian beans the best :)
Tips:
*Park a block down — if you find a spot, take it.
*Get here early — they will sell out if you procrastinate. The wait is worth it!
*Try different meats first around and then come back for your favorites.
*Check their twitter feed for the latest updates.
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TL;DR — awesome bbq joint, go there now! ;)