Dining Guide

Hot Spot BBQ

A lusciously moist serving of pulled pork was the best item on the menu. Large chunks of smoky pork were coated in a black pepper rub. The pitmaster, Rochelle Arsate, pulled it to order to keep it juicy, and the extra effort was worth it. This item alone makes this a destination worth seeking out in San Antonio. And did we mention the tortillas and pico de gallo? They can fix just about any meat wrapped up inside. The lamb ribs were so tender that eating them individually as you would pork ribs wasn’t working well. Stripping a layer of meat off the bones and wrapping chunks of it into homemade flour tortillas with a little pico de gallo was a better option