Smoke House Ajijic — Restaurant in Jalisco

Yep I’ll be back Friday for lunch with a friend. I’ve only been here for 1/2 kilo of pulled pork. I should have ordered the pulled pork without sauce and sauce on the side to adjust the sauce to taste and to reheat. It’s just me and can’t do 1/2 kilo in one setting. I’ll have their pulled pork sandwich on Friday. Curious about the amount and how it’s served. Being from up north I got use to coleslaw and dill pickles on the sandwich. Getting over sized hamburger buns, pickles and coleslaw from the store asap. I also have heard mixed reviews on the brisket but it’s 50/50 from reviewers as well from locals. Brisket is tricky, I’ve had as many good ones as bad ones over the years, I use to do a lot of BBQ over the years. I understand they have American Blues every other Monday nights and looking forward to it. I grew up in a mixed neighborhood south of Chicago and my taste is Chicago style for sauce. Molasses and liquid smoke is a must too good...

This restaurant gets some good reviews, I’m wondering how in the world that happens. Based on my experience with them, they rate about one star on their food and one star overall. You never see management involved or see a manager there’s no one that comes up to you and welcome you to the restaurant. If you want some really good barbecue go to Rangers BBQ. Juan, the owner lived in Texas for a number of years and that’s where he got his experience to make barbecue and sausage and all the things that you expect from Texas barbecue place. The owners of this restaurant at one point in time worked for Juan. Apparently they didn’t learn anything. I would say that if you’re hungry for barbecue, go to this restaurant and see what it gives you then make your own decision. One of the things that turned me off on this place was the cold slaw had some rancid...

I keep coming back, hoping it will get better. Today, again, I was disappointed. A good smokehouse has excellent sides. The cole slaw is absolutely tasteless. The potato salad has no zing, no pickle, no onion. I do like the poppers, but I think they must be bought frozen and pre-prepared. I had the smoked half chicken, and it was dry with no sauce given. I tried THE BBQ sauce and the poppers' sauce, which helped but not a moist smoky meat that i was craving. Their corn on the cob is good and the brisket is average but needs more rub or spice before it's smoked. It is also too dry. It's such a nice atmosphere and the service is great. They just just don't define themselves well as a good BBQ place. There are very few in the area, Rangers, being the very best. If they could improve, they would have a packed house. Today, only a few...