Tastemakers | Holiday Dinner with Chef Rafael Rios

CHEF Rafael RIOS

Born in Tulare in 1976, California’s San Joaquin Valley, and raised in the Mexican State of Michoacan until the age of 14, Rafael Rios is a proud ambassador of the authentic regional cuisine of Mexico.

Founder of Yeyo’s Mexican Grill in 2012, he materializes memories of the stories told by his father Hector Rios “Yeyo.” Stories of early morning congregations of family and friends, gathering to prepare delicious food that would help them endure long hours harvesting grapes.

Rafael has lived in kitchens his entire life. As a child, he took every opportunity to learn and master traditional cooking techniques used by his mother and grandmother, thus allowing him to find the road to an unmistakable culinary identity that is worth sharing.

In 1997, his desire to make a difference in the lives of others led him to enlist in the US Army, where he honorably served for 15 years. While on active duty, he served in countries such as Germany, Korea, and Afghanistan.

During Operation Enduring Freedom, he managed to create partnerships with Turkish and Afghan chefs for unofficial internships that enabled him to expand his appreciation and knowledge of their traditional cuisine and cooking techniques.

Today, with two brick and mortar restaurants added to his bank of concepts, the same desire to serve and make a difference emboldens him to offer Mexico on a plate. He transports his guests to the different regions of Mexico with his simple yet delicious menus.

At Yeyo’s El Alma de Mexico (the soul of Mexico), Rafael features approachable Mexican food staples, made exceptional with the use of expertly grown produce from Rios Family Farm. Focus on freshness in the core dishes as well as seasonal touches and specials provide culinary experiences in harmony with local seasons.

Yeyo’s Mezcaleria y Taqueria is more specifically focused on cocktail and culinary complements. True exploratory experiences for the palate and dips into haute cuisine elements provide one of the most unique dining experiences on offer in Arkansas.

Rafael works in honor of his father, Don Yeyo, who founded the Rios Family Farm along with his core values. Central to those values are the sustainability efforts and support for local farming initiatives with responsible organic practices on their own farm, shared with locals since 2008.

He believes meaningful, intentional food with history is the most delicious food. Food made simply to highlight the highest quality ingredients.

Rafael is called to inspire and inform guests about the bounty that surrounds Northwest Arkansas, and about the traditional cuisines of Mexico that fuel his passion.

Yeyo’s was listed by The New York Times in 2022 in the list of 50 best restaurants in America, and Rafael is a three-time semifinalist (2020, 2021, 2023) for Best Chef South by the James Beard Foundation.