Beto  Rodarte

Chef
Beto Rodarte

Dallas

About Beto Rodarte

Beto grew up on a farm with his grandparents in Durango, Mexico. His grandmother introduced him to the many flavors and cuisines of Mexico, using the animals and produce from their own farm that Beto helped work and harvest. This is what inspired Beto to seek out the culinary world and eventually attend the Culinary Institute of America in Hyde Park, New York. After years with Brinker International and watching his son develop a passion for his own style of food, Beto decided to join forces again with Phil Romano and the team at Trinity Groves to open a new generation Mexican restaurant unlike any other in Dallas.

At My Venues

Lemon and echinacea tea with a walnut blossom syrup and sunflower seed tea with agave nectar and tequila añejo with fresh orange bitters.
$$, Mexican, Bar, Latin American, Trinity Groves
"This one was inspired by the nasty cough I have had for several weeks one I call it ‘no your child’s tea party.’ (Left) is a lemon and echinacea tea with a walnut blossom syrup with @casanobletequila tequila añejo with fresh orange bitters."
At my venues
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