La Presa: Jackson's New Tex-Mex Destination Built on Heritage and Heart

Highland Village has a new culinary anchor: La Presa, where chef-owner Cristian Rodriguez serves Tex-Mex rooted in border heritage and built for community.

Since opening in November, this Jackson restaurant has drawn nightly waitlists for its in-house salsas, slow-cooked meats, and warm hospitality—the kind that makes strangers into neighbors over shared plates of enchiladas.

Credit: The Perfect Shot

Highland Village has a fresh new energy thanks to La Presa, Jackson's newest Tex-Mex restaurant led by owner Cristian Rodriguez and his business partner, Alex Eaton. Though La Presa has only been open since November 2025, it has quickly become one of the city's most talked-about dining spots, not just for its bold flavors, but for the heart, research, and cultural history behind it.

The Journey Behind Jackson's Newest Tex-Mex Chef

Rodriguez's culinary journey began long before La Presa took shape. Rodriguez, who emigrated from Venezuela 20 years ago, originally planned to stay only a few months. Instead, he discovered a passion for the kitchen that changed his life.

"I thought I would come here for a little bit and go back home, but the kitchen became my home," Rodriguez said.

Over the years, Rodriguez cooked and managed at several Jackson favorites, including Babalu, PF Chang's, The Manship Wood Fired Kitchen, and later Aplos. His long partnership with Eaton grew from these experiences and ultimately inspired them to create something new for the city.

Bringing Authentic Tex-Mex Heritage to Highland Village

When a space opened in Highland Village, Rodriguez and Eaton knew it was the perfect chance to introduce Jackson to authentic Tex-Mex.

"A lot of places call themselves Mexican grills, but Tex-Mex has its own identity," Rodriguez explained. "It tells a story, the story of Mexican cooks adapting their food along the Texas border. It's heritage."

At La Presa, that heritage is treated with care. Nearly 85% of the menu is made in-house, and Rodriguez insists on techniques that honor tradition.

Rodriguez insists on serving warm salsas, a hallmark of Texas border restaurants. "The salsas have to be warm, that's how you get greeted in Texas," Rodriguez said with a smile.

Rodriguez

Credit: La Presa

Proteins are slow-cooked, seasonings are intentional, and simple dishes like enchiladas and quesadillas are prepared with respect for their roots. While the restaurant doesn't make tortillas on site, Rodriguez chooses high-quality versions designed to complement each dish.

Regional Influence Meets Comfort Food

Rodriguez's travels through Mexico City and Oaxaca also influence La Presa's menu, adding depth while keeping dishes approachable.

"Tex Mex should feel familiar," Rodriguez said. "It's comfort food, bold, flavorful, and meant to be shared."

Credit: The Perfect Shot

Growing With the Highland Village Community

Nightly waitlists have made expansion necessary. Soon, La Presa plans to extend its kitchen and add seating in the adjacent space, a direct response to consistent demand. Takeout recently launched, and DoorDash is expected to follow soon.

More than anything, Rodriguez hopes La Presa becomes a gathering place.

"Our goal isn't just to open a restaurant," he said. "It's to build community families on the patio, kids playing, friends laughing over tacos."

With handcrafted food, a rich backstory, and a commitment to connection, La Presa is already becoming exactly that.

Author

Crystal McDowell

Crystal McDowell is the CEO of Marketing Maven Management, a marketing and communications firm created to ensure accurate and positive storytelling that includes people of color. She has a Mass Communication degree from Jackson State University and an MBA from Belhaven University. She has 18+ years of journalism, PR, and marketing skills, which she obtained working across the country. Her hobbies are traveling and storytelling.