How did the name originate?

Changarrito translates into “small shop.” In some parts of Mexico in order to get by, many people decide to open their own changarro. It can consist of homemade food, clothing, handmade crafts etc. It’s typically small, but there is tremendous amount of love and hard labor that goes into opening and maintaining these shops. One of the things that keeps them running is the support of the community around them.

Every establishment has a unique story of how its name was chosen and the start of it all. Ours was born out of a normal conversation in asking “ como le vamos a poner al changarro?” lightbulbs went on and we decided, “ why don’t we call it exactly that?.” We tweaked it a little and replaced the word with an X.




Rogelio Benitez grew up in a town called Palmar Chico, located in the Municipality of Amatepec (in the State of México). Mr. Benitez has always been driven to experiment with different flavors in food, and proudly created menus for other restaurants. Taking a leap of faith, Mr. Benitez decided to go after his calling and opened in the middle of a pandemic. His sister Ricarda Benitez and his mother were big supporters and contributors for Mr. Benitez to follow his dream of having his own restaurant. Now, along with his wife Erika, both manage El Xangarrito with love and enthusiasm.

Mr. Benitez’s goal was to display an innovative menu, preparing traditional Mexican dishes while adding on to the processes, techniques, and new flavors in order to obtain abstract and contemporary dishes, always respecting the essence of each recipe adhering to tradition. For Chef Rogelio, cooking is not just a job, but a form of expression. He believes that when you cook with love, you are not just feeding the body but also nourishing the soul. Each dish that comes out of his kitchen is a labor of love, made with the utmost care and attention to detail.

Mr. Benitez creates specialty dishes (Items out of the menu) to intrigue his guests in finding out what will be created next!

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