We use "Tejano Cuisine" as a reflection of where Texas Mexican-American food is evolving. To be a part of this cultural chapter, we explore fresh interpretations of classic recipes while creating original dishes of our own. Through this culinary journey, we connect with others and help expand what Texan food can be.

Logan and I met at Nixta Taqueria working on the line together. A fateful Sunday brunch service bonded us as orders flooded the kitchen at rapid speed. After countless services together across multiple kitchens, we founded Acero Hearts to share our craft with Austin and give back to the community that supported us.

We source our ingredients directly from local Texas farmers and ranchers. Drawing on Logan's background in La Grange, we partner with producers who share our values of restorative agriculture and animal husbandry. This connects our menu directly to Texas soil and honors the people behind our food.

A Mixtia tortilla combines both masa harina (nixtamalized corn flour) and traditional wheat flour. We love the unique texture and flavor profile this blend creates. As part of our commitment to continuous learning, we hand-roll every tortilla to honor the tradition of the abuelitas who inspired us.

Our events are primarily based in East Austin! You can find us popping up around the city as we expand to new markets, with long-term plans to open a permanent brick-and-mortar space. Follow our social media channels to see where we’re cooking next—we occasionally travel outside Austin, too!

"Acero Hearts" translates literally to "Steel Hearts." It represents building resilience and strength through shared experience, alongside the core values we bring to our community. From supporting local farmers to crafting every meal with care, we pour our heart into every dish.