Dining
BY MANUEL HOLGUIN JR.
Grilled chicken and satay skewers are prepared to order and cooked over an open ame.
Eugene and Tina Villarreal, owners of Saté Texas, recently marked one year operating as a brick-and-mortar location.
PHOTOS BY MANUEL HOLGUIN JR COMMUNITY IMPACT
Saté Texas champions Indonesian avors locally After years of selling Indonesian food at local food fairs and from a food truck, Eugene and Tina Villar- real recently marked one year operating Saté Texas
Dishes include grilled satay skewers, seasoned rice, corn topped with cheese and spices, and house-made sauces.
opened Saté Texas in a former Wingstop space in Round Rock. What they o er The menu centers on Indonesian satay, or grilled skewers, served with peanut sauce, along with rice- based dishes and grilled meats. Tina said Indonesian food varies signi cantly by region, which can shape customer expectations. As Saté Texas enters its second year, the Villar- reals plan to re ne their lunch menu and gradually introduce new items, including dishes in uenced by Texas barbecue.. “Please give us a try,” Tina said. “You never know if you like it until you try it. Support small busi- nesses, or all we’ll have left are big chains.”
at its brick-and-mortar location in Round Rock. The restaurant specializes in Indonesian-style satay and grilled dishes in uenced by Southeast Asian, Middle Eastern and Indian avors. The background Saté Texas began as a home-based e ort within Austin’s Indonesian community. Tina rst started cooking Indonesian dishes for small gatherings and community events. The couple’s rst public appearance came at the Asian Night Market on Congress Avenue in 2019, where they sold out of food. They eventually
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