Carrie Rengers

Uno Mas Fresh Mex restaurant to be extension of food truck

“We like to call ourselves a gourmet taco truck,” Abel Rodriguez says his of Uno Mas food truck. He’s now also opening a restaurant, Uno Mas Fresh Mex, which he says will be an extension of his truck.
“We like to call ourselves a gourmet taco truck,” Abel Rodriguez says his of Uno Mas food truck. He’s now also opening a restaurant, Uno Mas Fresh Mex, which he says will be an extension of his truck. Courtesy photo

The popular Uno Mas food truck is now becoming a restaurant, too.

“Actually, before I even thought about doing a food truck, I wanted to do a restaurant,” says Abel Rodriguez.

The longtime sous chef at Chester’s Chophouse & Wine Bar says he had to save money before he could start a restaurant, and his truck has allowed him to do that.

“Right now we have the demand for the first location.”

He’s opening at 1920 W. 21st St. in the 1,800-square-foot former Pizza Hut space near the Dillons at 21st and Amidon.

“We pulled the trigger,” Rodriguez says.

Pizza Hut moved across the street last year in front of Twin Lakes.

Jake Ramstack and Carl Hebert of InSite Real Estate Group handled the restaurant deal for Uno Mas, which will be known as Uno Mas Fresh Mex.

“This is going to be more of an extension of my food truck,” Rodriguez says. “We like to call ourselves a gourmet taco truck.”

He says he offers authentic Mexican flavors along with some nontraditional toppings and approaches, too.

For instance, one popular taco features sweet chile paste and pickled cabbage. Another has fried avocados and chipotle cream in addition to the cabbage.

Rodriguez says the restaurant will have some offerings that the food truck does not, “just because I don’t have the room.”

That includes queso and Mexican street corn. He’ll also have chips and salsa and guacamole. Eventually, he plans to add beer as well.

There will be about 35 seats at the restaurant.

“It’s going to be … fast-casual,” Rodriguez says.

He says the new space likely will be ready by early August, but he may not open until a couple of weeks after that.

“I’m so busy with the truck.”

Despite that and a new restaurant, Rodriguez is already thinking of more restaurants.

“My vision is to have another one,” he says. “It’s just kind of my starting point.”

Carrie Rengers: 316-268-6340, @CarrieRengers

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