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Crude City was born from our original catering company, Crude Food.
We launched Crude Food during the height of COVID, starting with nothing but a little red trailer and a big dream. It was tough in the beginning — some days we made just $30 after spending the entire morning prepping and the evening cleaning and restocking. But from the start, our goal was simple: never give up and stay motivated.
Eventually, we found an unused kitchen at a local motel. That space gave us the opportunity to take on more customers, and we jumped at the chance. We reached out to Midland High’s football team and began serving them $8 lunch plates. That connection helped us grow, and soon we were catering to oilfield businesses and local vendors.
When we heard the building we’re now in was up for lease, we applied — not knowing 40 others had applied too. After crafting a strong business plan, hosting food tastings, offering up some serious prayers, and enduring a few sleepless nights, we got the keys.
Today, Crude Food continues to serve hardworking crews in the field, while Crude City welcomes guests with good food and a smile.
Some of our customers
City skyline
J.R Hernandez
JR@crudefoodcatering.com
He began his career waiting tables at Original Fuentes in San Angelo while attending college at ASU. It did not take long for him to transition to the back of the house. He worked on his days off every Saturday until he developed sufficient skills, at which point he was asked to cook full-time in the kitchen and was soon promoted to head cook. Driven by a desire for greater knowledge, he transitioned into the corporate restaurant industry and joined Chili’s.
His dedication and hard work led to his promotion to manager, where he managed Chili’s locations in San Angelo and both stores in Abilene. After his tenure at Chili’s, he returned to Midland to manage Salt Grass Steak House. Missing the art of cooking, he then served as a restaurant director at Legacy Retirement Community.
Leveraging his experience, he managed chefs and cooks at Cotton Culinary as a Chef Manager. Following a layoff due to the COVID-19 pandemic, he purchased a small red trailer and started his own venture. This marked the beginning of a new chapter in his career, characterized by resilience, hard work, and determination.
Gus Quezada
Gusquezada42@gmail.com
Gus brings over 30 years of experience in the restaurant industry, having begun his career as a busser in Odessa, Texas. Through extensive travel and hands-on culinary experiences, he is a self-taught chef who has mastered the art of cooking. For more than 25 years, Gus has successfully managed restaurants, demonstrating strong leadership, operational expertise, and a passion for hospitality.
Mater
Cook/Pastry Chef
Mater brings over 19 years of experience in the food industry. He previously operated a food truck in San Angelo, where he refined and perfected many of his culinary techniques. In addition to his expertise in savory cooking, Mater has a deep passion for baking. He currently serves as the Pastry Chef at Crude Food, where his creativity and skill shine through in every dessert.