Beto's Mexican Restaurant and Catering

thank you for your service

ALL VETERANS AND ACTIVE MILITARY
CAN ENJOY A FREE ENTREE UNDER $11.95 ON US*

Sunday, NOVEMBER 11

Complimentary entree up to $11.95. Must present Military ID. No cash value. Not valid toward with other offers, the purchase of alcoholic beverages, or gift cards. Dine-in Only. Valid for dine in Sunday, 11/11/2018 only. Not valid for Take Out or Delivery.

ABOUT US

How Did We Get Here?

Let's go back to circa 1993. In an old abandoned home cooking "joint", my family started our first Beto's Mexican Restaurant in Grand Prairie, Texas. If you're wondering where the name Beto's came from, well, it's a nickname for my Dad, Humberto, and me, Albert.

Ok, back to the story. So it was always my Dad's dream to open his own Mexican restaurant. He'd worked in the industry for over thirty years. One day in the summer of 1993, Mom and Dad come home and say, "We've got a Mexican restaurant!"

What? Well, good for him, I was on my way to North Texas University after finishing up my basics at the local community college. I was going to join my brother in pursuit of my degree in "partying".

So my parents take me up to OUR Mexican restaurant...and guess what? IT WAS A DUMP! No, not a "hole in the wall" joint, nope, a certified DUMP! Yea, we tried to fix it up but it was like putting lipstick on a pig. Picture pink booths and baby blue mini-blinds. Nope, we didn't even have enough money to re-decorate and the previous tenant was named "Big Momma's Country Kitchen". Oh the horror!

Mom kept her day job, Rick (my brother) was still attending UNT finishing his degree in "partying" and I'm slaving away 100 hours a week wondering what I've done with my life. I was having a mid-life crisis at nineteen. You guessed it, I didn't go off to college.

But Dad.....my Dad. He never showed doubt, he never showed fatigue, and he just kept "plugging" away. He is the hardest working man I know. He knew what I couldn't at the age of nineteen. If we just kept serving the family recipes, we'd succeed.

Fast forward a few years, my brother comes aboard and things start to take off. The word gets out and our little "lipsticked pig" starts to look more and more like you might want to kiss her.

In 2002 we built our flagship restaurant you see below. All because my Dad never had a doubt. My Dad, myself, and my brother all still work at this location.

So come out and join us one day. You'll be glad you did.

Thank you,

Albert Sanchez
President / CEO