Today we’d like to introduce you to Rodrigo Quintanilla.
Hi Rodrigo, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
I’ve always believed that a restaurant has to be more than just a place where you eat well. It should embrace you, surprise you, and make you feel special. That’s how I see hospitality, and that’s exactly how Mexta came to life, in one word APAPACHAR
I’ve spent years working on hospitality projects — developing concepts, building teams, and shaping experiences that truly connect with people. Along the way, I’ve had the privilege of collaborating with amazing chefs, traveling, learning from different cultures, and realizing that success in this industry isn’t just about what’s on the plate, but about the energy you create in every corner of the space.
With Mexta, everything aligned. I partnered with two incredible chefs —Mikel Alonso and Jonatan Gómez Luna— who, beyond each holding a Michelin star, share a deep passion for telling stories through Mexican cuisine. I brought in the operational side, the strategy, and above all, a clear vision: to create a space in Austin where care and warmth —what we call *Apapacho*— are part of the DNA.
We opened in May 2024, and haven’t looked back since. The response from the Austin community has been amazing, and it motivates us to keep refining every detail. From how we greet our guests to how we source our ingredients — it all matters.
This project means a lot to me: years of work, lessons learned, risks taken, and most importantly, a way to share what I love doing most. I’m still dreaming big, but with my feet firmly planted in Mexta’s dining room, where every night is a new chance to connect with someone.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Building Mexta has been a beautiful challenge — from aligning visions and creating a unique identity, to managing operations, training a passionate team, and earning the trust of a new city. Every day brings new lessons, but those challenges have only strengthened our commitment to excellence and hospitality. None of it would be possible without the incredible team behind Mexta — key people who push us closer to our goal, day by day.
Alright, so let’s switch gears a bit and talk business. What should we know?
Good Fellows is a culinary consulting and restaurant development group founded by Michelin-starred chefs Mikel Alonso, Jonatan Gómez Luna, Carlos Gaytán, and myself. We specialize in creating meaningful gastronomic concepts across Mexico and the U.S., blending creative vision with operational excellence. What sets us apart is our commitment to authenticity, cultural storytelling, and high-impact dining experiences. We’re proud to lead projects like Mexta in Austin, Cocina de Autor ( Chef Mikel), Le Chique ( Chef jonatan), Tzuco, (Chef Carlos) The Culinary Institute by Southwest University, and new proyects in El Paso Tx, Puerto Vallarta and The Woodlands . More than a brand, Good Fellows is a movement — uniting hospitality, innovation, and human connection to inspire the next generation of restaurants and culinary professionals.
What does success mean to you?
Success is turning vision into reality while staying true to your values and balancing work with a fulfilling personal life.
Contact Info:
- Website: https://mextarestaurant.com
- Instagram: @mextarestaurant
- Facebook: @mextarestaurany
