Papalo's barbecue is smokin' with new City Tacos partnership

• Executive Chef Drew Bent partnered with City Tacos Owner Gerry Torres to expand the business and add catering options. 

Best bite: The mole BBQ chicken was smoky, juicy and slightly charred, with a lime zest and a subtle heat that lingered. 

• Sides are essential to a satisfying barbecue tray, and the cornbread soaked with citrus coco honey butter melts in your mouth. 

What we ordered: The menu's meat offerings rotate, and our plates featured one meat, and two sides each. We willingly shared everything. 

• The tri-tip was dripping with flavor, but complemented by the chimichurri and vinegar-y white sauce.
• Try the pinto beans and recently-added mac 'n cheese, which was audibly creamy but not too heavy.

• For balance, order the tender, crisp broccolini topped with lime and chimichurri and fresh, zesty and citrusy slaw.

The intrigue: Papalo's wood-fired, Sonoran-style smoked meats impressed Texas Monthly magazine's BBQ editor more than any other local joint.

• The Houston Chronicle's barbecue columnist said it's worth a trip from Texas.

If you go: Papalo is open Tuesday-Sunday from 11am–8:30pm with mostly indoor seating in the bright, modern space and a few spots on the street-facing patio.

• They serve beer and kombucha on draft.