Palmira Barbecue takes its name from an homage to Hector's grandmother, who grew up on a sustainable cattle ranch. That heritage shaped the concept: wood-fire barbecue built on local meats and carefully made sides rather than the usual shortcuts.
The smoker turns out whole hog, ribs, and smoked sausage alongside beef cheek sandwiches, guava burnt ends, crispy pork belly, and barbacoa. Sides lean Lowcountry, with hash rice and collard greens running next to mac and cheese and mustard slaw.
Hector and the Palmira team were named to StarChefs' 2024 Charleston-Savannah Rising Stars class, and the restaurant is a 2026 semifinalist for the James Beard Foundation's Emerging Chef award.
The smoker turns out whole hog, ribs, and smoked sausage alongside beef cheek sandwiches, guava burnt ends, crispy pork belly, and barbacoa. Sides lean Lowcountry, with hash rice and collard greens running next to mac and cheese and mustard slaw.
Hector and the Palmira team were named to StarChefs' 2024 Charleston-Savannah Rising Stars class, and the restaurant is a 2026 semifinalist for the James Beard Foundation's Emerging Chef award.