Today we’d like to introduce you to Ashley Castaneda.
Hi Ashley, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
Gordo’s Mexican Cocina was born during a season of uncertainty and faith. Just six weeks away from welcoming our first child, my husband and I both lost our jobs. Facing the fear of providing for our growing family and the reality of how difficult it would be for me to reenter the workforce, a few incredible people took a chance on us and helped turn a dream into reality.
Through hard work, dedication, and the support of family and friends, we’ve grown Gordo’s into what it is today—built on long days, a few sleepless nights, and an unpredictable schedule that often means working multiple jobs in a single day during our busiest times. Our journey is especially meaningful because our son and our business grew up together—both were born in 2023. Gordo’s represents resilience, family, and the belief that with support and determination, something beautiful can grow even in the hardest moments.
We all face challenges, but looking back would you describe it as a relatively smooth road?
The road has not been smooth, and our two-year journey has been filled with valuable lessons. One of our biggest challenges came early on when we purchased a brand-new food trailer, only to discover the following year that significant repairs were needed due to poor build quality—something we were unaware of at the time. It was a difficult and costly lesson, but one that strengthened our understanding of the business.
We’ve also learned the importance of evaluating which jobs are truly profitable, asking the right questions before committing to events, and understanding the full scope of what each opportunity requires. Early on, I envisioned operating from one set location where customers would come to us; however, we quickly learned that success required flexibility. To grow and remain profitable, we had to begin traveling to where the demand was.
These challenges pushed us to adapt, refine our approach, and build a stronger, more sustainable business.
Appreciate you sharing that. What else should we know about what you do?
My husband and I are the owners of Gordo’s Mexican Cocina, a family-owned food truck built on a strong restaurant foundation. Together, we bring nearly 40 years of combined experience in the restaurant industry—knowledge we believe is essential to running a successful food business. We specialize in delicious, authentic Mexican cuisine made with care and consistency.
In our second year of business, we were honored to receive two awards. We placed Silver (2nd Place) for Best Tacos in the DFW Favorites contest, an achievement we are incredibly proud of and motivated to improve upon as we aim for first place this year. We were also recognized as Best Food Truck in Azle, further affirming the quality of our food and service.
What truly sets us apart is our commitment to customer service. I spent many years working in front-of-house roles within the restaurant industry, ultimately serving as an Assistant General Manager. That experience taught me how to connect with people, handle challenges with professionalism, and create a welcoming environment. We believe great food paired with genuine hospitality is what keeps customers coming back
Do you have any advice for those looking to network or find a mentor?
I believe you truly have to get out there—talk to as many people as you can and ask all the questions. The food truck community is incredibly friendly, supportive, and willing to share advice. From the beginning, I also worked with an event coordinator who has shared invaluable insight with me and continues to be a trusted resource as we grow.
Contact Info:
- Website: https://EATgordosDFW.com
- Instagram: https://Instagram.com/gordosmexicancocian
- Facebook: https://www.facebook.com/gordosmxcocina
