Dining
BY ANDREW CREELMAN
Pollo Picosito serves up Tex-Mex with a West Coast twist in Live Oak While Tex-Mex and breakfast tacos are abundant throughout San Antonio, Jose Castellanos said he wanted to put his own twist on the tried-and-true cuisine. Some context Hailing from Guadalajara, Mexico, Castellanos said he has been in the restaurant and hospitality business for 45 years, managing and owning a variety of eateries for decades. So, to slow things down and “retire,” he decided to open Live Oak’s Pollo Picosito—a spot that Castellanos said has become a local favorite. “I wanted to run a little spot in this nice commu- nity,” Castellanos said. “It was the perfect choice.” Digging deeper Castellanos said the main priorities of his restau- rant are simple—breakfast tacos in the morning, then pu y tacos and enchiladas for lunch. But there’s more to the menu. Castellanos said he’s experimented with some special West Coast styles of Mexican food, from California burritos loaded with French fries to fajitas lled with mesquite-grilled chicken. Quote of note Castellanos said opening Pollo Picosito was the perfect way to settle down. He keeps the local community fed and his need to keep busy satis ed. “It keeps me busy, and I’ve met some great people here,” he said.
The chicken autas plate ($11) comes with rice, beans and extra tortillas.
COURTESY POLLO PICOSITO
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12107 Toepperwein Road, Ste. 7, Live Oak www.pollopicosito.com
Jose Castellanos opened Pollo Picosito in 2022.
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