From owning a taco trailer to opening a brick-and-mortar restaurant, the Galindo and Winters families hope to use their combined experiences in the local restaurant scene to offer South Austin eclectic Mexican cuisine.

A family affair

Cruzteca owners Jessica Galindo-Winters and her husband, Adam Winters, opened the Sunset Valley restaurant in 2018, 10 years after opening a family food trailer, Mellizoz Tacos, on South First Street.

The restaurant is a family operation. Joseph Galindo, Galindo-Winters’ cousin, serves as executive chef, and Tony Galindo, Galindo-Winters’ father, co-founded both family businesses.

The families have long histories in the restaurant industry and are known in Austin's restaurant scene. Galindo-Winters said they participate in the Austin Food & Wine Festival each year.
The dulce de leche French toast is dulce de leche, or caramelized milk, whipped cream and fresh berries. (Courtesy Cruzteca)
The dulce de leche French toast is dulce de leche, or caramelized milk, whipped cream and fresh berries. (Courtesy Cruzteca)
Cruzteca and Mellizoz Tacos are a family legacy, Tony Galindo said, and he looks forward to future generations potentially taking over.


“You've got to know when it's time to say, ‘Hey, these guys are in charge. Just come and enjoy,’” Tony Galindo said.

Adam Winters said it’s been fun to see the growth of their customers. He said some repeat customers of Mellizoz Tacos, such as college students, young couples and young professionals, now dine at Cruzteca.

“They would ... get older, get married and have kids and move south, and then we didn't see them for a few years,” Adam Winters said. “Now they [visit] the restaurant.”

What’s on the menu


Cruzteca serves Tex-Mex plates, such as enchiladas, fajitas, taco plates and more. Breakfast plates are also served, and brunch is available on the weekends. The menu is prepared by Joseph Galindo, who has worked as a chef in some of Austin’s fine dining restaurants, such as Wink Restaurant & Wine Bar.The family said the food is not just Tex-Mex, however.

“Our menu touches on different regions of Mexico: the interior, the Pacific coast, the Yucatán Peninsula,” Galindo-Winters said. “We have a little bit of everything.”

From the food to the cocktail menu, many of Cruzteca’s offerings are family recipes that have been modified over the years.

“The margaritas are killer,” Galindo-Winters said. “They're amazing. We've got an amazing old family recipe, and people come in and they not only taste amazing food, they have a really good drink to go with it.”
The hibiscus margarita ($15) is made with tequila, Cointreau, hibiscus and lime. (Courtesy Cruzteca)
The hibiscus margarita ($15) is made with tequila, Cointreau, hibiscus and lime. (Courtesy Cruzteca)
One more thing


Cruzteca offers catering for weddings, parties, corporate events and more. The restaurant also hosts quarterly ticketed dinners. Each private dinner features a new food and drink menu.

"I try and stick with a five-course menu—four courses and dessert—and those will all be paired with whatever tequila company is our sponsor," Joseph Galindo said. "They'll match cocktails with the menu that I've made."

The last dinner party was in partnership with Dulce Vida Tequila. The next dinner party will be in November.