Matt’s Rancho Martinez Is a Local Tex-Mex Icon

Over a century ago, you could walk to the front of the State Capitol in Austin and find a young man behind a pushcart selling homemade tamales and pralines. That young man was Delfino Martinez. For his family, it marked the beginning of an epic culinary run that continues to this day and includes the iconic Matt’s Rancho Martinez restaurants in Allen and Royse City.

Delfino eventually opened his first restaurant, El Original Restaurant, in Austin. Three decades later, Delfino's son, Matt Sr., followed suit with Matt’s El Rancho. Authentic recipes and exceptional hospitality were the hallmarks that cemented both as beloved Austin institutions. Then, in 1985, in Dallas, Matt Martinez Jr. and his wife Estella opened Matt’s Rancho Martinez, where the Martinez family has been doling out Tex-Mex favorites to North Texans for 40 years.

Estella remains a legendary figure at Matt’s Rancho Martinez (she was inducted into the Texas Restaurant Hall of Honor in 2019), with grandsons Nicholas and Thomas helping lead the way while carrying the same passion that fueled Delfino 100-plus years ago on the steps of the Capitol. At the age of 27, Thomas is the executive chef at Matt’s Rancho Martinez. He joins an illustrious group of chefs from the Martinez bloodline that spans so many generations we've lost count.
“The restaurant business is often seen as thankless and unforgiving," says Estella. "That’s not the case for our family. The best thing about our history is the lasting friendships and relationships that we have built. We’ve met spouses, best friends and countless regulars who have shared their lives and memories with us along the way. We have employees who have been with us for over 20 years. They’re part of our family, and we wouldn’t be here without them.”

Some of our favorites at Matt’s Rancho Martinez are the Smoked Bob (slow-smoked brisket and sausage on a bed of chile con queso, sour cream, fresh jalapenos and house guacamole), fried avocado romaine wraps, Tacos Rico’s (grilled sirloin tacos with melted asadero cheese), extra-long enchiladas, chili-topped “cowboy-style” chicken fried steak and Matt’s famous chili relleno. But the tostada compuestas (crispy corn tostadas topped with tomatillo or ranchero sauce, sour cream, assorted cheeses, guacamole salad, and either beef, chicken, or bean and cheese) are the stuff of legends.

“The first time Matt Jr. took me out, he treated me to tostada compuestas,” said Estella. “Guests often come in and share stories about their memories with him, and it’s a great joy to hear that he left such an everlasting impression on so many. Matt took immense pride in the family business.”

After Matt Jr. passed in 2009, Matt III took over. Matt Jr. was inducted into the Texas Restaurant Hall of Honor in 2000, 14 years after his father was inducted. This made them the first father-and-son duo in the state’s history to do so. Awards and recognition are not uncommon at Matt’s Rancho Martinez (see the wall at the restaurant lined with plaques and frames).

The average life expectancy of a restaurant is 8 to 10 years, with 60% failing within the first year and 80% within the first five years. Making it 40 years is almost unheard of. But when you talk to head chef Thomas Martinez, it sounds like they’re just getting started.

“We’re planning a big 40th anniversary bash, so stay tuned for that," Thomas says. "But the future is bright at Matt’s Rancho Martinez. We’re always looking for new ways to keep up with the changing times while maintaining the classic Tex-Mex flavor that keeps our guests returning. We’re exploring brunch options, live music, karaoke and DJs. But more importantly, we look forward to being a vibrant part of the Allen and Royse City communities for years to come.”


Matt’s Rancho Martinez, 401 Central Expressway, Allen. Sunday – Thursday, 11 a.m. – 9 p.m.; Friday – Saturday, 11 a.m. – 10 p.m.