Hector Garate, the man behind West Ashley’s popular Palmira Barbecue, has taken the barbecue world by storm since opening his restaurant in February 2024.
Marrying the flavors of his home island Puerto Rico with the smoking traditions of central Texas and Carolina whole hog, Garate’s food has an identity all its own. His talents will be on full display when Pitmasters, Food Network’s new barbecue series, premieres July 13. Filming has wrapped, but details and results are highly guarded.
But it’s not just Food Network that has noticed Garate’s cooking. In addition to legions of local and visiting fans, Palmira has racked up accolades. The restaurant’s signature beef cheeks were recognized as one of The New York Times’s “Best Dishes of 2025.” It was named “Best New Barbecue Joint in the South” by Southern Living magazine. And it earned the top spot on Texas Monthly’s “Best Texas-Style BBQ Joints in the USA” list. In February 2026, Garate also was named a semifinalist for the James Beard Foundation’s Emerging Chef award.
Whether you join the line at Palmira or tune in on television (or both!), you’re in for a smokin’ good time when it comes to Garate’s craft and cuisine.
A pitmaster’s journey
Palmira, which translates from the Spanish as “palm tree” or “city of palms,” was the name of Garate’s great-grandmother. The restaurant is his homage to her. She grew up on a sustainable cattle ranch in Puerto Rico which meant Garate was exposed to whole animal cookery from a young age. His family’s legacy of using local meat and produce is something Garate brought to Palmira…