Nestled in Northwest Arkansas, Yeyo’s El Alma de Mexico is much more than a restaurant. It’s an award-winning destination for foodies that has become a thriving center of the community.
Brothers Rafael and Roman Rios say the success comes down to one thing: family.
“Yeyo’s is in honor of my father,” Rafael said. “Everything we do is in honor of him.”
The Rios’ father emigrated to the U.S. from Mexico. The family eventually settled in booming Northwest Arkansas as farmers nearly 20 years ago before deciding to share their farm-to-table offerings with the broader public.
We found the opportunity to showcase our work and make a difference.
Rafael Rios
“We found the opportunity to showcase our work and make a difference,” said Rafael, a James Beard Award-nominated chef. They wanted to change the perception of the Latino community through Mexican food unlike anything you’ve tried before.
Beginning with a food truck in 2012, they opened their first brick-and-mortar restaurant five years later. Today, they say it delivers the “Soul of Mexico.”
Yeyo’s ventures now include two restaurants, two food trucks and an ice cream shop. But there’s more growth on the way.
Regions’ Stan Rodgers, a community relationship manager in Fayetteville, has been with them every step of the way.
“The thing that makes the relationship with the Rios brothers unique is that Regions has the ability to help them grow and achieve their financial dreams,” Rodgers said.
The thing that makes the relationship with the Rios brothers unique is that Regions has the ability to help them grow and achieve their financial dreams.
Stan Rodgers, Regions community relationship manager
Everyone in the family is involved in the enterprise. Roman handles business affairs. Rafael, who got his start cooking for friends while in the U.S. Army, provides the dishes that make Yeyo’s so unique.
“We make everything from scratch,” Rafael said. “We value regional cuisines of Mexico in such ways that we study them, test them, try them and create memories.”
The work is done in an open kitchen for a reason.
“We want people to understand what goes in their food,” he added. “We’re transparent. There’s no cutting corners.”
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