The move from food truck to brick-and-mortar restaurant proves that equal parts hard work and authentic Mexican fare can turn a simple restaurant into a local favorite.
For Carlos Rodriguez, the family business has always been the restaurant business. Rodriguez was born in Veracruz, but his family came to Texas while he was still in school. His mom and aunt worked at the Veracruz Cafe in Oak Cliff, and his father spent time working for David and Jennifer Uygur at Lucia. After graduating high school, Rodriguez worked at a pair of Oak Cliff institutions, starting at Tillman's before moving to Hattie’s, where he learned the restaurant business firsthand.
We dropped in for a weekday lunch and found a seat at the bar. The interior is bright and airy, with four seats at the bar and another six tables against one wall. Simple white shiplap walls are the ideal backdrop to colorful art and greenery, as if you dropped into someone's comfy living room.Naturally, tequilas are prominent on the drink menu, and a frozen margarita machine whirled quietly at one end of the bar, should your preferences lean frozen instead of on the rocks.
Cuates Kitchen remains a family affair. Carlos alternates among the roles of waiter, bartender and cook, while Carla spends most of her time in the kitchen, churning out dishes with their mother. The Rodriguezes' father also works in the restaurant when not at his day job, and Carlos tells us he forbids his father from quitting his regular job in case the restaurant doesn't pan out.
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