The name, Spanish for “takeout,” is apt for this West Texas outpost. Opened just weeks before the pandemic, the self-described bodega and deli was wise make its “dining room”  a tree-shaded courtyard. Wood-fired pizzas are the main thing here, with the occasional sandwich or salad on offer. We chose the Margherita and the smoked chicken and pesto, both of which arrived with high-rise, wood ash–dusted crusts. The house-made tomato sauce on the Margherita was a revelation, but it was the pickled red onions and roasted peppers atop the chicken pie that made it our favorite. Order the spicy pimento cheese dip with a plain pie crust. Inside find tempting takeaways like prepared meals, pastries, and beer and wine.