Since launching Elotitos in 2020, Jesus Arreaga has turned corn into a concept, elevating a familiar San Antonio staple into a brick-and-mortar business rooted in hospitality, creativity and community.
As the Deco District snack shop at 1933 Fredericksburg Road, Suite 105, approaches its fifth anniversary, Arreaga talked to the Current about the lessons he’s learned, his hard-earned growth and what’s next — including a food truck expected to debut this spring.
Can you introduce yourself and tell us how long you’ve been in the food business?
My name is Jesus Arreaga. I started Elotitos in 2020 during the pandemic, but officially — with a brick-and-mortar in 2021. We’re about to turn five years old in April.
What inspired you to start Elotitos?
I’ve always taken a lot of pride in customer service. It’s something I knew I was good at. And I realized there really weren’t many options when it came to this crowd-favorite snack. San Antonio loves corn. We eat it at Fiesta, at the rodeo, downtown — you see it everywhere.
Growing up, my sister used to take me to this spot near our house, so it was something familiar to me. I just started thinking, what if we treated corn like a coffee shop treats coffee? Same concept, different product. That’s where the idea came from — giving corn a new treatment and elevating the experience.
You’ve got something new in the works, right?
Yes, a food truck. We opened a second location in Government Hill a few years ago, but it didn’t pick up the way we hoped, so we had to close it. The food truck was always something I wanted to do, and this felt like the right time.
Before committing to another lease, we want to see which side of town really welcomes us. People always tell us, “You should come here, you should come there.” So now we’re going to test that out. We’re hoping to debut the truck around our anniversary in April — spring and summer are our busiest seasons — so it just made sense.
How do you navigate the slower winter months?
Every year, I mentally prepare myself. People just aren’t spending as much, and I completely understand. I do the same. This year, we made a smart decision to cut certain menu items that sell really well in the summer but not in the winter.
We hate throwing food away, so instead of risking spoilage, we made those items seasonal. Some customers were disappointed, but it helped us save money and keep things sustainable. It’s about being smart so we can continue paying our employees and keeping the business healthy.
What did you learn from closing the second location?
It was an expensive lesson, but I don’t regret it. I met so many people through that experience. I even met someone I now consider a business mentor, Tatu from Folklores Coffee. I can text him whenever I have questions.
That season forced us to get organized. Now we have savings, our credit cards are paid off, and there’s more freedom — especially financial freedom. It was something that needed to happen so we could learn how to run the business better.
Looking ahead, do you see yourself expanding further, or focusing on what you already have?
I want to improve what we have. I do think there’s a ceiling for certain concepts like mine, and I’m okay with that. I’m a creative person. I don’t want to look back and think I never tried other ideas. Maybe a coffee shop someday, maybe sandwiches.
I’m also really passionate about teaching and mentoring young entrepreneurs. A lot of people are scared to start businesses, and I want to help with that — whether it’s coaching or talking through a business plan.
And our catering business has really taken off. We want to expand that side, especially cocktail-hour and late-night snacks for weddings and events.
What advice would you give someone who’s afraid to take that first step into business ownership?
People think they have to wait for the perfect time — that their kids have to be grown, that they have to be debt-free. The truth is, there’s no perfect time except now.
You don’t have to quit your job. You don’t have to go all in right away. Just be strategic with your time and money. I’m a huge advocate for starting small. I started selling corn from my house. That small start gave the business a heartbeat — and then it grew.
First restaurant job?
Los Barrios on Blanco Road. I learned everything there — customer service, management, bartending. It felt like family, and a lot of my menu has little nods to them.
Any formal culinary training?
None. San Antonio Magazine once called me “Chef Jesús,” so I’ll take it — but no official training. I just love food.
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