{"id":532104,"date":"2026-01-21T12:05:11","date_gmt":"2026-01-21T12:05:11","guid":{"rendered":"https:\/\/www.europesays.com\/us\/532104\/"},"modified":"2026-01-21T12:05:11","modified_gmt":"2026-01-21T12:05:11","slug":"mexican-chef-with-a-michelin-star-to-open-d-fw-restaurant","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/532104\/","title":{"rendered":"Mexican chef with a Michelin star to open D-FW restaurant"},"content":{"rendered":"

A new Mexican restaurant is slated to open its doors in Fort Worth<\/a>. Almac\u00e9n El Gallo will be a fonda concept during the day and a botanero \u2014 a kind of snack bar with \u00e0 la carte service \u2014 in the evening.<\/p>\n

Restaurateur Adri\u00e1n Burciaga, former co-owner of Don Artemio<\/a>, and Mart\u00edn Quirarte, former general manager at Don Artemio, are behind the concept, at 500 W. Seventh St. <\/p>\n

\u201cThis is going to be a place where you can eat Mexican food that we\u2019re not going to reinvent,\u201d Burciaga told The Dallas Morning News. \u201cWe\u2019re not going to do fusions and things like that, we\u2019re going to bring what we know, what we eat in Mexico. We\u2019re going to do it well and present it in a fun and elevated way.\u201d <\/p>\n

Chef Rodrigo Rivera R\u00edo, co-founder of KOLI Cocina de Origen<\/a>, a restaurant in Monterrey, Mexico, recognized with a Michelin star in 2024 and 2025, will oversee the culinary vision. The menu will include grilled meats, barbecue, moles, marinades, stews and broths.<\/p>\n

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\u201cWe will have cuts of meat, tacos with good proteins, such as rib-eye tacos with marrow, or enchiladas with different sauces, all homemade,\u201d Burciaga said.<\/p>\n

All masa products, including the tortillas, will be made using the nixtamalization process<\/a>, a traditional preparation that is centuries old. <\/p>\n

\"One<\/p>\n

One of the highlights of the menu will be enchiladas with different sauces, all made from scratch \u2014 even the tortillas.<\/p>\n

Courtesy of Almac\u00e9n El Gallo<\/p>\n

This restaurant will operate two concepts. During the day, it will be a kind of fonda \u2014 in Mexico, that\u2019s a place that serves casual food \u2014 for those looking for a place to eat a quick lunch. Burciaga said that\u2019s because \u201cthere are few places where executives or office workers can eat lunch.\u201d<\/p>\n

For lunch, the intention is not only to have people eat at the restaurant, but also to develop a takeout menu with convenient containers for eating at the office.<\/p>\n

\"Rodrigo<\/p>\n

Rodrigo Rivera R\u00edo, co-owner of the Michelin-starred restaurant Koli Cocina de Origen in Monterrey, will create the menu for Almac\u00e9n El Gallo.<\/p>\n

Courtesy of Almac\u00e9n El Gallo<\/p>\n

In the evening, it will transform into a kind of botanero, a place between a restaurant and a cantina, where you can enjoy more elaborate \u00e0 la carte dishes and cocktails, wines or beers.<\/p>\n

The opening of Almac\u00e9n El Gallo has been announced for the summer of 2026, but Burciaga hopes it will be as early as the end of April.<\/p>\n

Almac\u00e9n El Gallo will be at 500 W. Seventh St., Fort Worth. <\/p>\n","protected":false},"excerpt":{"rendered":"A new Mexican restaurant is slated to open its doors in Fort Worth. Almac\u00e9n El Gallo will be…\n","protected":false},"author":3,"featured_media":532105,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5138],"tags":[5229,27144,2105,7371,7372,9065,83453,9733,9063,358,3187,67,586,132,5230,68,2969],"class_list":{"0":"post-532104","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-fort-worth","8":"tag-america","9":"tag-chefs","10":"tag-food-and-drink","11":"tag-fort-worth","12":"tag-fortworth","13":"tag-mexican-food","14":"tag-michelin-guide","15":"tag-restaurant-news","16":"tag-restaurant-openings","17":"tag-texas","18":"tag-tx","19":"tag-united-states","20":"tag-united-states-of-america","21":"tag-unitedstates","22":"tag-unitedstatesofamerica","23":"tag-us","24":"tag-usa"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/115933002263699242","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/532104","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=532104"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/532104\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/532105"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=532104"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=532104"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=532104"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}