Our Story

The Holé Smokes concept was forged by Ian Bascon, head of operations for regional Mexican fast casual chain Holé Molé, and Chef Dan Ramon, a San Antonio native, BBQ enthusiast and experienced chef. The power duo brings complementary expertise – 14 years of restaurant management for Bascon and 21 years of culinary leadership for Ramon.

With the tagline ‘Brisket Smoked Right!,’ Holé Smokes will deliver its promise to serve authentic, bold Texas-style barbecue. All meats will be smoked low and slow using a 50/50 blend of pecan and oak logs imported from Texas and Oklahoma. The woods were chosen for their authenticity – pecan is Texas’ state tree – and harmonious balance of mellow, smooth pecan alongside bold, aromatic oak.

Holé Smokes location will focus on traditional barbecue fare, and guests will also be able to order from the adjacent Holé Molé Costa Mesa restaurant.