Palmira Barbecue
Barbecue restaurant · Charleston ·
Beef cheeks, barbacoa, and ribs with Puerto Rican flavors
Beef cheeks, barbacoa, and ribs with Puerto Rican flavors
"Helps prove that Charleston’s chefs are always looking to put a global spin on Southern comfort cooking." - Sharan Kuganesan, Oset Babür-Winter
"Built for hearty, stick-to-your-bones meals and party-ready platters, Pitmaster Hector Garate interprets traditional barbecue through his Puerto Rican heritage after extensive pop-ups. The beef cheek tacos with pickled red onions are the biggest not-miss, and Chuleta Kan-Kan (tomahawk pork chop), whole hog barbecue, Puerto Rican beans, and collard greens are all highly recommended." - Stephanie Burt
"Slow-cooked brisket and whole hog meet Puerto Rican flavors at Palmira Barbecue. Pitmaster Hector Garate has been popping up around the Lowcountry for several years, but now he has a permanent address in West Ashley." - Erin Perkins
"The Charleston BBQ scene continues to expand, and that’s a very good thing for all of us. The latest promising newcomer is Palmira, which began as a pop-up and quickly gained a following for its combo of Texas and Carolina styles with seasonings and sauces inspired by the pitmaster’s home of Puerto Rico. The buttery beef cheeks are a must, always juicy with crunchy bark on the outside. There’s a small patio with a gigantic mural, a dining room with family heirlooms all around, and a huge counter where they’re slicing all the meats. If you’re planning on going during the weekend, get there earlier in the day since some dishes often sell out." - jai jones, emily yates
"The Charleston BBQ scene continues to expand, and that’s a very good thing for all of us. The latest promising newcomer is Palmira, which began as a pop-up and quickly gained a following for its combo of Texas and Carolina styles with seasonings and sauces inspired by the pitmaster’s home of Puerto Rico. The buttery beef cheeks are a must, always juicy with crunchy bark on the outside. There’s a small patio with a gigantic mural, a dining room with family heirlooms all around, and a huge counter where they’re slicing all the meats. If you’re planning on going during the weekend, get there earlier in the day since some dishes often sell out." - Jai Jones
