Yeyo’s El Alma de México – The Soul of Mexico in Arkansas
Yeyo’s is more than just a restaurant—it’s the embodiment of one family’s heritage, resilience, and pursuit of the American dream. Executive Chef and owner Rafael Rios learned to cook in Michoacán, Mexico, at the side of his mother. That early training in fresh, authentic flavors would eventually blend with a remarkable life journey to shape one of the most celebrated culinary names in Arkansas.
Rafael is joined by his brothers Roman and Fernando as partners. Rafael leads the culinary team and Roman assists with business affairs. Fernando operates The Rios Family Farm in Little Flock, where they raise cattle and chickens, and grow much of the produce that finds its way onto plates at their restaurants and food trucks. This dedication to farm-to-table isn’t a trend for the Rios family—it’s a way of life.
In 1997, Rafael joined the U.S. Army, serving his country for 15 years and achieving the rank of E6 – Staff Sergeant. While stationed at Bagram Air Base in Afghanistan, he suffered an injury that led to his honorable discharge. Returning to Northwest Arkansas, he went back to the family farm—but he wasn’t done serving others. This time, his service would be through food.
The name Yeyo’s is a tribute to his father, Don “Yeyo” Rios, once a seasonal farm worker from Michoacán who labored in California’s San Joaquin Valley before immigrating permanently to the U.S. His example of determination and sacrifice is woven into every aspect of the restaurant.
Perseverance and Recognition
Launching the first food truck wasn’t easy. It took four attempts and multiple interviews with city directors before Rafael’s permit was approved—while others seemed to sail through effortlessly. But perseverance paid off, and in 2012 the first Yeyo’s food truck rolled onto the Bentonville square.
Today, Rafael and his brothers operate four thriving locations
- Yeyo’s in Bentonville, Arkansas
- The Yellow Truck on the Bentonville Square
- The Blue Demon food truck in Springdale, Arkansas, and
- The Mezcaleria & Taqueria in Rogers, Arkansas
Rafael’s dedication to culinary excellence has not gone unnoticed. He is a multiple James Beard Award nominee, reaching finalist status in 2025, a recognition that places him among the very best chefs in the nation.
Dinner at Yeyo’s
When we visited Yeyo’s, the experience began with a pre-dinner cocktail, the Oaxacan Lady, a citrus-and-mezcal creation that perfectly set the tone for the evening.
From there, we enjoyed Elote – The Yeyo’s Way, fresh from the farm with carefully braided husks and topped with cotija cheese, lime, radish, and a signature house crema.
Next was Tacos Chicharron, a grilled flour tortilla with a smear of guacamole, topped and filled with crispy fried pork belly, sliced watermelon radish, pickled red onions with fresh cilantro leaves, chipotle crema and wedges of lime.
Finally we dined on our stunning entrée: Pescado al Epazote. Flaky Chilean seabass with crispy skin in a vibrant green epazoté salsa, served with sweet corn esquite.
Dessert was special —Pastel de Chocolate Intenso. A rich flourless chocolate cake paired with three house-made ice creams (honey goat cheese, earl grey and vanilla), blackberries, toasted maple coconut chips, and cranberry sauce.
Parting Thoughts
The warm hospitality of Rafael and his team, combined with their inspired dishes, elevates Yeyo’s to another level. Over dinner, Rafael shared the story of his family’s pursuit of the American dream—from a single food truck, to two, to two additional brick-and-mortar locations. It’s a journey of ambition, hard work, and perseverance, proving that with dedication and heart, you can achieve success.
Visit their website HERE to learn more about the farm, the restaurants and the trucks!