Rudy Pena, owner of Roodie’s Shack, helped start a group whose philanthropy mission is powered by delicious tacos.
DALLAS – Rudy Pena is a taco engineer.
He has an electrical engineering degree from Southern Methodist University and has worked as a financial analyst. But in 2018 he decided – as he says – “to stop chasing a paycheck” and pursue a much less lucrative career.
Nowadays, not only does he make a lot less money, he also gives away 10% of it.
His pop-up taco stand, Roodie’s Shack, can be found in craft breweries across town in the evenings and Saturday afternoons. He has a hardcore fan group that literally follows him from one place to another.
One recent afternoon at the Pegasus City Brewery in downtown Dallas, Susie Palmer was munching on a carnitas taco made with one of Rudy’s signature freshly made tortillas. She drove all the way downtown to satisfy her cravings.
“His tacos are fantastic,” she said. “And he’s a really nice guy.”
Rudy’s philanthropy proves that he is a nice guy. He and a group of friends started Roodie’s Foodies about a year ago when the effects of the pandemic came home.
Rudy, Dallas-based food blogger Natasha Patel, and others came up with the idea of ”Giveback Grub” to raise morale in restaurants and small businesses that have been shaken by the loss of business. They cooked and delivered hundreds of meals to small businesses.
“My parents are small business owners,” said Patel, whose immunocompromised father had to close due to the threat of COVID-19. “When we saw all the restaurants fighting, we wanted to help them.”
After hosting a typical give-back dinner, she blogged about the store to let people know if it was still open.
Next came “Giveback Boxes”, wooden boxes that resemble large medicine cabinets with windows filled with books and “goodie bags,” as Rudy calls them, with toiletries.
People can take what they need and what they need from 15 locations in Dallas, many in Dallas ISD schools.
Rudy and the Feinschmecker paid for the first giveback box. The care products are supplied by American Airlines. Subsequent efforts were funded by a portion of Pena’s profits from the taco business.
“It’s the biggest engineering project I’ve ever had to work on,” says Pena of the givebacks. “And it will keep growing and growing and growing.”
Tacos – Brisket, Picadillo, Carne Asada, Räuchercarnitas, Corona Chicken, Bistec, Al Pastor, Nopalitos, Queso en Salsa and Egg and Cheese – drive philanthropy. Pena develops every recipe itself. Its gourmets enjoy every new version.
At the Pegasus City Brewery, Traci Dreseher and her husband Ryan eat Quesabirrias, a double taco with melted cheese in between, filled with carnitas and served with a broth made with beer from the brewery. They are only served on weekends and are, as Traci says, “amazing”. But she’s looking forward to a Nashville chicken taco that Pena has promised for the near future.
“I can’t wait,” she said.
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