Today we’d like to introduce you to Rodrigo Quintanilla.
Hi Rodrigo, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
My journey has always been driven by a deep passion for hospitality, experiences, and building meaningful concepts that connect with people.
I started my career understanding the business side of hospitality — focusing on operations, finance, and how to create sustainable concepts — but very quickly I realized that what truly makes a restaurant successful goes far beyond numbers. It’s about emotion, storytelling, and how you make people feel.
Over the years, I’ve had the opportunity to collaborate with incredibly talented chefs and partners, including Michelin-starred chefs like Mikel Alonso and Jonatan Gómez Luna. Together, and Benjamin Arriola, who has been an important part of this Journey, we share a vision of elevating Mexican cuisine while staying true to its roots.
That vision led to the creation of Mexta in Austin, Texas, which we opened in May 2024. Mexta is not just a restaurant — it’s an expression of modern Mexican cuisine, built around high-quality ingredients, refined techniques, and a philosophy we call “Apapacho” — which means to nurture and take care of people in a deeply personal way.
Today, Mexta has been recognized by the Michelin Guide 2024 & 2025, which is an incredible honor, but for us, success is really measured by the connections we create with our guests and our community.
At the same time, I continue to develop new concepts and projects through our group GoodFellows, always with the goal of creating experiences that are financially sustainable, operationally strong, and emotionally memorable.
For me, this journey is just getting started — and it’s about constantly evolving, learning, and finding new ways to bring people together through hospitality.
We all face challenges, but looking back would you describe it as a relatively smooth road?
It definitely hasn’t been a smooth road — and honestly, I don’t think any meaningful project ever is.
One of the biggest challenges has been building a high-level restaurant in a competitive market like Austin while maintaining both excellence and financial discipline. It’s one thing to create a beautiful concept, but it’s another to make it sustainable day after day — managing costs, labor, and consistency without compromising the guest experience.
We’ve also faced operational challenges, especially in periods of high pressure — staffing shortages, opening a new concept, adapting to new systems, and aligning a team around a very specific culture and standard. Creating consistency in service at a high level is one of the hardest things in this industry.
Another challenge has been translating a very emotional concept like Apapacho into daily execution. It sounds simple, but making sure every single guest truly feels cared for requires constant training, leadership, and attention to detail.
That said, every challenge has helped us become sharper and more intentional. We’ve learned to build stronger systems, to be more disciplined financially, and to lead with clarity.
At the end of the day, the struggles are part of the process — and they’re what shape the culture and resilience of the restaurant.
Thanks – so what else should our readers know about GoodFellows?
GoodFellows is a hospitality group focused on creating high-level culinary experiences across different markets, concepts, and formats.
What defines us is the combination of world-class culinary talent and a strong business foundation. We work alongside Michelin-starred chefs like Mikel Alonso, Jonatan Gómez Luna Torres, and Carlos Gaytán, and our goal is to translate their creativity into concepts that are not only exceptional from a culinary standpoint, but also operationally and financially sustainable.
We specialize in developing restaurants, consulting projects, and curated experiences — from fine dining concepts like Mexta in Austin to international collaborations, hotel partnerships, and experiential events. Every project is built with intention, combining storytelling, design, service culture, and a deep respect for ingredients and technique.
Some of our current and recent projects include the Culinary Institute (SWU) in El Paso, Texas, Kala in El Paso, Texas, Zaya in Puerto Vallarta, and Xala, a Pacific coast development in Jalisco. Each of these projects reflects a different expression of our philosophy, adapted to its market and audience.
What truly sets us apart is our ability to balance creativity with structure. Many groups are strong creatively but lack operational discipline, or vice versa — we focus heavily on both. We build systems, teams, and processes that allow excellence to be repeatable.
From a brand perspective, what I’m most proud of is that we don’t just create restaurants — we create identity and culture. Each concept has a clear soul, a narrative, and an emotional connection with the guest.
We also take pride in representing Mexican talent and cuisine at a global level, elevating it while staying authentic.
What I want people to know is that GoodFellows is not just about opening places — it’s about building long-term value. For our guests, that means unforgettable experiences. For our partners, it means trust, structure, and results. And for our teams, it means growth, culture, and a sense of belonging.
We are building a platform that connects talent, creativity, and business — and we’re just getting started.
What are your plans for the future?
Our focus for the future is very intentional — it’s not about growing fast, but about growing right.
At GoodFellows, we’re building a platform that can support multiple concepts across the U.S. and Mexico, so a big part of what’s next is strengthening our internal structure — operations, leadership, and systems — to ensure that every project maintains the same level of quality and consistency.
We are currently working on expanding our presence with new concepts in key markets, including upcoming projects in Texas, Mexico, and destination locations. Each one is designed with a very clear identity, always rooted in storytelling, strong culinary direction, and a defined guest experience.
At the same time, we see a lot of opportunity in hospitality beyond traditional restaurants — including hotel partnerships, branded experiences, and more immersive concepts that connect lifestyle, food, and culture.
For Mexta specifically, we’re focused on continuing to refine the experience, strengthening the brand, and improving financial performance while staying true to our philosophy of Apapacho. Growth for us also means building a stronger team and culture internally.
One of our long-term goals is to position GoodFellows as a reference point for modern Mexican hospitality at a global level — not only through recognition, but through consistency, quality, and the ability to create meaningful experiences across different formats.
What excites me the most is that we’re still in the early stages. We have a strong foundation, the right partners, and a clear vision — and now it’s about executing at the highest level.
Contact Info:
- Website: https://mextarestaurant.com
- Instagram: mextarestaurant
