Food that tells people they matter.
Red Skillet is a family kitchen. We pop up with birria and asada tacos at the Homestead Market and festivals all year, cater weddings and benefit banquets, and are finishing a cookbook fifteen years in the making.
Pull up a chair.
Three ways to eat with us, from a party of eight to a crowd of twelve hundred.
Catering & Banquets
We’ll cater a party of eight in your living room or a crowd of 1,200. We bring the team, cook in your kitchen, and serve your guests course by course. No minimum.
The Taco Booth
Birria and asada from our pop-up booth: Saturdays at the Homestead Market, the Homesteading Conference, and Thanksgiving weekend at the Homestead Fair. Come hungry. Bring a friend.
The Cookbook
Cooking With Dad arrives this Christmas: fifteen years of Wednesday nights, banquets, and Saturday markets in one book.
Our Story
It started with street tacos and root beer floats on Wednesday nights.
It grew into banquets: Ecuadorian, Indian, Italian, Mediterranean, a Texas harvest. Every one of them paid for the gospel going somewhere and trained a new crew of cooks and servers. Today it’s a family business. Dad writes the recipes, Aviva guards the quality, Rebecca runs the clock, and the whole family hands tacos across the counter.
15 years
of cooking for a crowd, from Wednesday-night tacos to seven-course banquets
1,200+
guests served in under thirty minutes, more than once
4 continents
of ministry funded by our benefit banquets
Coming this Christmas
Cooking With Dad
The sauces, the breads, the banquet dishes, the café classics, and the weeknight suppers we still cook for our own table five nights out of seven. It makes a gift worth giving.
Letters from the farm
Join 7,200 readers on Substack for new recipes, stories from the kitchen, and first word on the cookbook.