While driving through the Sonoran Desert, Chef Drew Bent smelled the intoxicating aroma of the desert after it had rained. It was at that moment, Sonoran style BBQ was created. The scent of the desert smelled of rich herbs, spices, smoke, meat and Earth. “The desert summoned me to create the genre”. Chef soon deployed his proven playbook and disciplined approach to create Papalo Sonoran style BBQ. Papalo is a Sonoran Desert inspired cuisine that bridges influences from all over Mexico and Americas Southwest. At its core Papalo is a mouthwatering BBQ concept, but it's a lighter take on the genre, showcasing big bold flavor yet light, herbaceous and refreshing, utilizing our region's bounty of fresh produce, chiles, spices and high quality humanely raised meats. 

Papalo is a company that's based in its love for helping its employees grow and its involvement in the surrounding community. We firmly believe in providing a living wage to each and every employee through competitive wage and equitable tip distribution. We offer a casual and comfortable dining environment with a moderately priced food and drink menu that bridges quick service operations with world class taste. 

The family owned and operated business is excited to put its roots down in La Mesa, where the concept can become fully realized after its successful 15 month period of pop ups, which gained strong proof of concept and brand awareness.

A little bit about chef Drew Bent: Growing up, Chef was raised by his Dad and Step-Mom, Flor Icenia. Flor was from Zapotlanejo, Mexico, a small city outside of Guadalajara. It was living in Guadalara as a young kid and being raised in Flors kitchen that gave Chef his baseline culinary love and admiration for the great cuisines and rich culture of Mexico. Years later, after building a strong resume and culinary foundation under many award winning fine dining chefs including Alice Waters (Chez Panisse), Rene Redzepi (Noma) and Luis Arellano/Enrique Olvera (Criollo), Chef Drew took a career defining position with Tender Greens gaining the title of Executive Chef and General Manager. The business acumen accumulated while working closely with the company's founders during their explosive growth period gave the chef a rare world class education in operations, management and scaling. With the confidence and recommendation of the Tender Greens founders, Chef was tasked to help create and launch what would become the wildly successful elevated taco concept LOLA 55. Under chef Drews leadership the company gained a coveted Michelin BIB Gourmand and write ups in Forbes. 

During this period Food Network came knocking and brought national attention to Chef Drew after beating Bobby Flay in 2021 on Beat Bobby Flay as well as beating Masterchef winner Claudia Sandoval on Superchef Grudge Match in 2023. 

In early 2024, Daniel Vaughn of Texas Monthly himself made a surprise visit to Papalo and wrote a business defining article, singing the praises of Sonoran Style BBQ, giving further credibility to the budding BBQ powerhouse and giving the brand national attention.

“WHILE THERE ARE A HANDFUL OF GREAT TEXAS-STYLE JOINTS IN THE AREA, IT WAS THE SONORAN STYLE OF PAPALO THAT MOST WOWED THIS BARBECUE EDITOR.”

-TEXAS MONTHLY