"It's fantastic. It's wonderful," said José Luis Rodriguez, owner of Mixtitos Kitchen, after customers turned out to support his restaurant in early May 2024. He stands here with his wife, Harumi Totsuka, who has become his sous chef during busy times.last week that the restaurant would close by the end of May 2024 if more customers didn’t turn up.
On Cinco de Mayo, Rodriguez participated in a cooking competition on KXTX-TV . He won “best taco,” which brought more attention to his menu of cheesy chicken tacos, carnitas and the like. Ourshared Rodriguez’s story with another audience. Readers seemed surprised to see Japanese shepherd’s pie and veggie tempura on the same menu as fajitas, creamy chicken pasta and a hamburger.
Mixtitos is a family-owned business, and Rodriguez now needs more help than ever. His oldest daughter is making desserts while his teenagers are staying home with the youngest child. His sister-in-law has been washing dishes so the kitchen can keep up with demand. In fact, she graduated from SMU with an education doctorate, then left her cap and gown in the trunk of the car to help at the restaurant a few days ago.Mixtitos Kitchen is at 2706 Samuell Blvd., Dallas. Open seven days a week.