Silvia Hernandez, with her hair pulled back into a long ponytail, is visible from the kitchen only when she comes to the metal-framed pass, where the server grabs plated dishes to run to customers. Her glasses are precariously balanced on the lower bridge of her nose, but she snaps them back into place as she turns to attend to the cooking at her restaurant, Taqueria Gael, in Andrews.

Crossing north five years ago was the easy part of her life’s journey, Hernandez says. Growing up in El Salto, a small, quiet town in the northern Mexican state of Durango, she worked long hours hawking street food and cooking in her parents’ restaurant. She opened her own business, a hot dog cart, as a teenager, and got married at sixteen to a husband who eventually became abusive, she says. Moving to Texas was, Hernandez believed, her way out. Once she arrived in the Permian Basin town of Andrews, she began to work at local food trucks and would feed fellow food truck employees home-cooked meals of sopa de fideo, chicken, and caldo. 

One Christmas, she brought the workers a holiday meal of lengua, fries, and soup. It wasn’t much, but the six young men who had no family to spend Christmas with were delighted and thankful. “It’s one of my favorite memories,” Hernandez says. So it’s no surprise that when Hernandez visited Mexico for fifteen days, the workers in Andrews messaged and called her, pleading with her to return. To their relief, she did. Then, a year ago, she opened Taqueria Gael.

Until my recent trip, my experience with tacos in West Texas had been disappointing at best. Tex-Mex in general, and the burrito in particular, was where restaurants in the area shone—that is, until my visit to Taqueria Gael, a bastion of Mexican home cooking that stands alongside the best of Texas’s Mexican restaurants. 

The same goes for the previous business that was located inside the yellow building that houses now Taqueria Gael, near the Andrews Highway. It was called La Morena and was owned by famed curmudgeon Greg Revelez. Back in 2020, the Tex-Mex joint was more of a community hub than a good restaurant. Not that it was bad—the Kitchen Sink Burrito, a smothered package of carnitas, refried beans, fries, and pearls of yellow rice topped with melted cheese and smothered in spicy brown gravy, was one of my favorite dishes of that year. Otherwise, the food was, with all due respect, forgettable. In other words, I didn’t expect such exciting and soothing comida casera (home cooking) in the oil patch town about 45 minutes north of Odessa, much less the matron behind the taqueria.

Taqueria Gael is a symbol of Hernandez’s resilience. Through her food, Hernandez shares with customers the traditions and craft passed down through the generations of women before her as well as through a life of extreme hardships. 

Hernandez’s grandmother, Teresa, was a single mother of twelve children. To support her family, the matriarch, who could neither read nor write, sold menudo and other dishes she learned from her elders and passed on to her children and grandchildren. At twelve years old, Hernandez’s mother, Modesta, moved from Durango to Mexico City to work in a hospital. About a decade later, she returned to El Salto to work in Restaurante Anita. It was at the restaurant that she met her future husband. The two were immediately inseparable and married in eight days. To help provide for the growing household, Modesta opened a small restaurant, Comedor Valeria, in the family’s living room. She sold carnitas, chicharrones, gorditas, and, of course, the clan’s specialty, menudo.

Hernandez joined the family business as a teenager when she opened a hot dog cart, which she later expanded to sell carnitas. Soon after, her troubles with her husband started. Hernandez hadn’t known the kind of man he would become: a womanizing and abusive drug addict and alcoholic, as she describes him. She dealt with it as best she could, through work. “I promised myself that my children would never know cold or poverty,” Hernandez says. 

Their first child, daughter Valeria, was diagnosed with epilepsy at three months old. To pay for Valeria’s treatment, Hernandez added tamales and buñelos to her street cart’s menu. Her daughter’s epilepsy disappeared at the age of four. Four years after that, Hernandez says her husband raped and impregnated her. She gave birth to a boy, Adrian. “My son is the product of abuse, but he is a blessing. He’s my baby,” Hernandez says with joy and pride in her voice. The young man is now studying information engineering, a field that blends computer science with math. “He is a man in every sense of the word. He is responsible. He is a man of his word. He isn’t lazy, nor does he drink or smoke,” Hernandez says. 

In April 1998, Hernandez’s father passed away. At this time, violence was at a disastrously high level in Mexico. Her brother was kidnapped and eventually released. On another day, her husband said he was going to work and never returned. “I was left alone to raise my kids and work harder,” she says. Hernandez continued to add dishes to her cart’s menu. She did whatever she needed to do to provide for her family. She was also once more pregnant. To her anguish, the baby was stillborn. 

As soon as she could, Hernandez began the paperwork for a visa to come to the United States. She knew however hard she worked in Mexico, it wouldn’t be enough to give her children the educations and futures she dreamed they deserved. The only option was to find work north of the Rio Grande. Finally, five years ago, she was able to settle in Andrews, where she eventually opened Taqueria Gael, named after her supportive, caring partner, whom she met while working at various food trucks in Andrews. Love and the gratitude for a better life are evident in every dish.

The tacos she serves are all tacos de guisado wrapped in soft, nixtamalized-corn tortillas that are made in-house. The green picadillo, stewed with tiny potato cubes, translucent chopped onion, and invisible but fiery chiles, was a delight. The asado verde—rough-chopped chicken blanketed in a dark green salsa—was even better and hotter. The asado rojo, plump with pork obscured by an inky red sauce, left me silent. My eyes closed, and I smiled. The barbacoa was a dark bramble peeking out from below freshly grated queso blanco. For the quesadilla, queso blanco is enveloped in a corn tortilla and cooked on the flattop until the cheese melts into a milky, stretchy consistency. It only took one bite for me to feel at home.

The pozole—deep red, almost clay-colored—was a bowl of guajillo chile–punctuated stew bobbing with tender, juicy bits of pork chop. It was a hot day when I visited Taqueria Gael, but as I recalled the voices of many women in my life, I remembered hot days are made for hot food. The small, round, Nutella-filled doughnuts, glazed and shiny in the midday sun coming through one of the restaurant’s windows, were so good. I wanted to eat them all lest I offend Hernandez, who brought them to the table herself. Alas, the stop at Taqueria Gael was one of several I had planned en route to the Panhandle. Otherwise, I would’ve lingered, asked for coffee to wash down the dessert, and likely consumed the whole plate of doughnuts. 

The worst of Hernandez’s life is behind her. She has made peace with the past and how it has formed her, thanks to her children and her partner. She welcomes every customer like she’s welcoming her own children to eat. As trite as that sounds, the proof is in the amazing pozole. Eating it, I felt like I belonged in Taqueria Gael, like Hernandez was happy to see me enjoy her food. Hernandez expresses it better: “I have been able to overcome obstacles with food. Everything I cook, everything I do, I do with all my heart and with love.”

Taqueria Gael
500 SW Avenue D, Andrews
Phone: 432-223-8827
Hours: Monday–Saturday 7–2, 5–8