Today we’d like to introduce you to Brittany Rodriguez.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
El Pitayo is really my husband Baldo’s story. He came to the United States from Mexico at the age of 14, not speaking English and without much more than a determination to work. His father passed away at a young age in Mexico, and he grew up working on the farm with his grandfather, doing his best to help provide for his mother and four sisters. Once he arrived here, he took on every type of job he could, including restaurant work, construction, plumbing, welding, and drywall. All of those skills eventually became the foundation of the restaurant we run today.
After years of saving, he was able to start his own food truck in 2012. Most of the equipment was not new. He would search through scrapyards and junkyards, where they knew him so well they wrote “taco man” on the stainless steel sinks, fridges, and fryers they thought he might want. He brought them home, repaired them himself using the trade skills he learned over the years, and kept the truck running with persistence and creativity.
Over time, he became a United States citizen and built a loyal following through his food and work ethic. In 2018, we took the next step and opened El Pitayo in Jarrell. We started small, in a town that was still developing, with a tiny kitchen and menu. It was a risk, and there were many moments where we barely made it, but the community supported us from the start.
Jarrell has grown a lot since then, and the restaurant has grown with it. Today we serve locals, travelers, and families who have been with us since the beginning. We’ve had the privelege of seeing them through so many stages of life, dating, marrying, having children, and bringing their children to the restaurant to eat. We employ people from the community, offer catering, and run a cantina focused on tequila and mezcal. Through it all, Baldo continues to run the kitchen himself, train every cook personally, and keep the heart of the restaurant tied to his roots.
El Pitayo is the result of decades of work across many trades and jobs, and every skill he picked up along the way. It is a story of starting with very little, building step by step, and creating something lasting for our town.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
The road has never been smooth, but that is true for most small businesses. When we opened in Jarrell in 2018 the town was still very small, so there were many days when we did not know if enough people would walk through the door to keep us going. We worked long hours, often seven days a week, and handled every part of the business ourselves.
The food truck years before that were even harder. Equipment would break, and Baldo had to repair everything himself because we could not afford to hire anyone. There were days when he had to weld, fix plumbing, and then go straight into cooking for customers. Those early years taught us how to survive with very little and how to be resourceful.
Then the pandemic hit. Like many restaurants, we had to shift to takeout overnight. We lost staff, faced rising food costs, and had to manage constant uncertainty. There were moments when we did not know if the restaurant would make it through, but our customers supported us and kept us going.
Even today the challenges have not disappeared. Staffing, higher costs, and the fast growth in our area all require us to adapt constantly. Every year brings a new challenge to solve.
Through all of it we have stayed focused on consistency, quality, and treating people well. The struggles shaped us, and they are the reason El Pitayo is still standing. They taught us to work harder, think creatively, and rely on our community, which has been the most important part of our success.
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
El Pitayo Mexican Kitchen is a family owned restaurant in Jarrell that focuses on traditional Mexican food prepared with care, consistency, and the same warmth you would find in a home kitchen. We opened in 2018 with a simple goal. Serve honest food, treat people well, and create a place where our community feels welcome.
Our kitchen is led by Baldo, who grew up working in his family’s restaurants in Mexico. He combines that experience with the trade skills he learned over many years in the United States, which allowed him to build and maintain the restaurant himself. He still cooks the core dishes and trains every cook personally, keeping the heart of the menu tied to his roots.
We are known for our carnitas, birria, enchiladas, street tacos, and our scratch made salsas. Guests also know us for the atmosphere and the way our staff greets people by name. Many families have celebrated milestones with us, and our regular guests feel like part of our extended family.
Inside the restaurant we also run a small cantina with a strong focus on tequila, mezcal, and other traditional Mexican spirits. We take a lot of pride in offering spirits that are produced the right way. Additive free, traditionally made, and sourced from reputable distilleries and palenques that honor the cultural traditions behind them. Our flights are curated carefully so guests can explore regional styles and production methods. We also host private tastings for people who want to learn more and experience agave spirits in a guided, educational way.
What sets us apart is the amount of personal effort and intention that goes into everything we do. Nothing about our restaurant is corporate or cookie cutter. Every plate, every cocktail, and every bottle on our shelves is chosen with thought and respect for the craft behind it.
Brand wise, we are most proud of the trust our community has placed in us. We serve locals, travelers, and families who have been with us since the beginning. We want readers to know that El Pitayo is a true family business where we care deeply about our food, our people, and the cultural traditions we represent. Every visit reflects that.
Do you have any advice for those just starting out?
There is no perfect time to start a business. If you wait until everything is lined up, you will never begin. The most important thing is to take the first step, stay consistent, and learn as you go.
For anyone starting out in the restaurant world, the best advice we can offer is to stay hands on. Know your kitchen, your food, your customers, and your numbers. Do not rely on shortcuts. Quality and consistency matter more than anything. If your food is good every single day, people will come back.
Another piece of advice is to be ready to work harder than you expect. Long days, unexpected problems, repairs, staffing challenges, and financial pressure are part of the journey. The people who make it are the ones who do not quit when it gets difficult.
We also tell new business owners to take pride in learning skills outside their comfort zone. Baldo used everything he learned from construction, welding, plumbing, and years of restaurant work to keep the business going. I bring my own experience as well. I have worked in hospitality since I was sixteen and later worked in startups, public relations, and marketing. Those skills help us stay organized, build our brand, and create a consistent experience for our guests.
If we could go back, we would remind ourselves not to compare our progress to anyone else. Every business has its own timeline. Focus on your customers, your food, and your team. Small improvements every day eventually turn into something meaningful.
Most of all, treat people well. Your community will support you when times are hard if you have built relationships with honesty and respect. That has been the foundation of our success, and it is the reason we are still here today.
Pricing:
- Most menu items range from 12 to 18 dollars
- Lunch specials available on weekdays for 12 dollars
- Tequila and mezcal flights start at 14 dollars
- Private tastings available starting at 75 dollars per person
- Catering trays begin at 45 dollars
Contact Info:
- Website: https://www.elpitayo.com/
- Instagram: https://instagram.com/elpitayomexicankitchen
- Facebook: http://facebook.com/elpitayomexicankitchen
Image Credits
Brittany Rodriguez
