A new Mexican restaurant is slated to open its doors in Fort Worth. Almacén El Gallo will be a fonda concept during the day and a botanero — a kind of snack bar with à la carte service — in the evening.
Restaurateur Adrián Burciaga, former co-owner of Don Artemio, and Martín Quirarte, former general manager at Don Artemio, are behind the concept, at 500 W. Seventh St.
“This is going to be a place where you can eat Mexican food that we’re not going to reinvent,” Burciaga told The Dallas Morning News. “We’re not going to do fusions and things like that, we’re going to bring what we know, what we eat in Mexico. We’re going to do it well and present it in a fun and elevated way.”
Chef Rodrigo Rivera Río, co-founder of KOLI Cocina de Origen, 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.
“We will have cuts of meat, tacos with good proteins, such as rib-eye tacos with marrow, or enchiladas with different sauces, all homemade,” Burciaga said.
All masa products, including the tortillas, will be made using the nixtamalization process, a traditional preparation that is centuries old.
One of the highlights of the menu will be enchiladas with different sauces, all made from scratch — even the tortillas.
Courtesy of Almacén El Gallo
This restaurant will operate two concepts. During the day, it will be a kind of fonda — in Mexico, that’s a place that serves casual food — for those looking for a place to eat a quick lunch. Burciaga said that’s because “there are few places where executives or office workers can eat lunch.”
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.
Rodrigo Rivera Río, co-owner of the Michelin-starred restaurant Koli Cocina de Origen in Monterrey, will create the menu for Almacén El Gallo.
Courtesy of Almacén El Gallo
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 à la carte dishes and cocktails, wines or beers.
The opening of Almacén El Gallo has been announced for the summer of 2026, but Burciaga hopes it will be as early as the end of April.
Almacén El Gallo will be at 500 W. Seventh St., Fort Worth.
