About
El Patio
Born and raised in Guadalajara, Mexico with a culinary career based in Texas, Salvador has a love of home for both. His kitchen celebrates the individual cultures as well as the mix of flavors and recipes of both.
At age 20, he moved to the USA where he worked in a wide-range of kitchens in DFW and landed the opportunity to attend one of the most prestigious cooking schools in the country, The Culinary Institute of America.
TWO Cultures.
TWO LOVES.
ONE KITCHEN.
FRESH, LOCAL
Flavor
Pecan and hickory wood. Locally raised meat. Open fire grills, smokers and rotisseries. Locally grown, seasonally primed produce. All go into the hand craft that makes the Mex, the Tex and the Mex-Tex.
