Around the same time restaurateur Sarah Castillo asked Burciaga Hospitality Group to take over operations at Tinie’s on South Main, Adrian Burciaga was preparing something entirely his own. On West Seventh Street, he and partner Martin Quirarte are set to open Almacén El Gallo in early summer 2026, according to a release. The restaurant itself is said to harken back to the traditions and rhythms of Mexico’s fondas and cantinas, a Mexican staple that Burciaga is very excited to share with Fort Worth’s food culture.
The name — which translates roughly to “The Rooster’s Storehouse” — signals presence and identity while evoking the neighborhood hubs where people gathered, shared, and replenished both body and spirit. Meals here were never rushed, conversation flowed freely, and food carried both ritual and meaning.
The interior reflects that philosophy. Designed by Carlos Nuñez and his Mexico-based firm, the space favors warmth, familiarity, and timelessness over spectacle. La Lotería-inspired illustrations by Mexican artist Fernando R. Cervantes, known as @rojografito, layer the room with playful, symbolic imagery drawn from popular culture. More than a game, La Lotería is a shared visual language — humor, memory, and heritage rendered in simple, striking icons.
In the kitchen, chef Rodrigo Rivera Río, co-founder of Monterrey’s KOLI Cocina de Origen, leads the culinary vision. One of the most recognized voices in contemporary regional Mexican cuisine, Rivera Río has earned Michelin Stars in 2024 and 2025, along with accolades from Latin America’s 50 Best Restaurants and the Best Chef Excellence Awards. His philosophy is precise: honor tradition through technique, not trends.
For Almacén El Gallo, Rivera Río has crafted a menu rooted in Mexican tradition. Grilled meats, barbacoa, moles, adobos, stews, and broths trace Mexico’s regions and routes, reflecting centuries of practice and skilled hands. The goal is simple: do not reinterpret what already works — do it exceptionally well.
The restaurant is designed to move with the day. Lunch draws downtown professionals seeking something steady, while evenings unfold into unhurried dinners shaped by conversation. Service is meant to feel familial — present, warm, and intentional — encouraging diners to linger rather than rush.
Almacén El Gallo positions itself not as a destination but as a return. A cantina. A fonda. A table that feels lived-in from the first visit. In a city often pulled by momentum, it offers something quietly defiant: patience, memory, and identity.
“Almacén El Gallo celebrates authentic, contemporary Mexican interior cuisine rooted in tradition and memory,” Burciaga said in a statement. “It is a journey through Mexico, inspired by its fondas and cantinas — places where food is cooked slowly, with memory, care, and tradition.”