Three Latino Chefs Make Their Culinary Mark on San Angelo

West Texas, or Texas in general, is renowned for its original cuisine, and San Angelo hosts a variety of chefs and food selections across the city who help diversify the culinary experiences. To discuss that experience, San Angelo LIVE! visited with three Latino chefs who have developed their culinary arts in different food genres that keep people coming back for more.

Martin Fuentes: A History of Tradition 

Martin Fuentes has been a valued employee of the Fuentes family since 1982. He began working for the Fuentes brothers, Richard, Albert and Rosendo, as a dishwasher at the original Fuentes, located on Ave K. He quickly moved up the ranks, and, after only three months, he was promoted to chef helper. Over the years, Fuentes developed his skills and began to work as head cook.

It was in 1984 when Fuentes joined the staff at Fuentes Café Downtown. The restaurant opened on November 1, and Mr. Fuentes began working the day after that. Over the years, he worked under other head cooks, learning and perfecting his skills. His favorite dish to prepare is the “Mexican Dinner,” made up of beans, rice, a taco, enchilada and a tamale.

When he's not cooking, Fuentes enjoys visiting American restaurants when he has the opportunity to keep things interesting. He also appreciates having the chance to visit his family in Mexico for an extended period of time, which he states is not something that is offered at a vast majority of other jobs. 

“I have the opportunity to go back to visit my family," explained Fuentes. "I work for five months and then I go back.”

Fuentes will celebrate his 32^nd anniversary at Fuentes Café Downtown on November 2, 2016.

Carlos Estrada - From Chef to Owner

San Angelo Native Carlos Estrada is the new owner of Riverview Restaurant, located on the banks of the Concho River. He began working in the restaurant business nine years ago. Since then, he has been employed at several local restaurants including Miss Hattie’s, Stillwater Bar & Grill, and the Bentwood Country Club.

Learning the trade and working up the ranks in the restaurant kitchen, Estrada soon became the Executive Chef of Bentwood by the River. The restaurant was opened as the country club underwent a remolding period of their restaurant. After working as head chef at that location, Mr. Estrada was offered the opportunity to purchase the restaurant and decided to rename it Riverview.

Estrada identifies his goal as creating a country club feel, without having to belong to one. He provides his own unique menu, while maintaining patron favorites. Riverview includes Sunday brunches, complete with omelet stations and prime ribs, as well as the addition of the new full bar. Mr. Estrada admits the transition from head chef to owner has been one that has required time and patience, but the experience has been rewarding.

“I love every aspect of it, seeing the room full of people enjoying themselves,” he said.

This November will mark the two year anniversary of the grand opening of the Riverview Restaurant with Carlos Estrada as head chef and owner.

Jose Sauceda – Building Success Across Texas

Moving from California to Texas in 2010, Jose Sauceda has been working in restaurants across several Texas cities. For the past two years, he has severed as the Kitchen Manager at the The Grill. Sauceda has worked with Felipe Armenta, owner of The Grill and Cork & Pig Tavern, for the past six years.

Beginning his career in an Italian restaurant in California, Mr. Sauceda has worked hard to earn the trust and position he currently holds. Never envisioning himself working in the restaurant business as a young man, Sauceda says this has been the job he has enjoyed the most. Over the years, he has helped successfully start restaurants in San Angelo, Odessa and Fort Worth.

Moving to Texas was definitely a major change for Mr.Sauceda and his family, yet he sees every opportunity as a challenge to become better in his trade. Even though he has not had any formal training in culinary arts, he has learned a lot over the years with hard work and dedication. One of his biggest struggles was in fact overcoming the language barrier with his employees; nonetheless, he has overcome that obstacle and has been able to successfully run his kitchen.

“I dedicate my time to this [cooking] because I like it,” Sauceda said.

Mr.Sauceda will be relocating to Fort Worth this September to work at a new restaurant opened by Mr. Armenta.