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Molina's Cantina has brought its Tex-Mex touch to Houston for over 80 years.
One of the restaurant’s current owners, Ricardo Molina, shared his take on how the family has kept up with the business over the years.
Molina is one of three brothers who manage Molina’s Cantina today. The restaurant was founded by Raul Molina, Sr., who came to Houston from Laredo as an 18 year old in 1929. Starting out as a dishwasher, he eventually made the leap to restaurateur by purchasing his place of employment with his wife, Mary.
Former President George H.W. Bush was a big fan of Molina's, KHOU reports. His successor, former President Bill Clinton, requested a special delivery during a visit to Houston.
According to Molina, the family felt inspired to open the restaurant during World War II after his grandfather fled from the cold weather as he worked to help build the Texas Pipeline. He then met his life partner and started a family. The idea of a restaurant derived from his need to make ends meet.
“I don’t think they were thinking about World War II and the politics of it all, they were just trying to take care of their family,” Molina said.
The restaurant offers a lengthy Classic Tex-Mex and Mexican fare menu, which includes original recipes from 1941. Some of its most popular dishes are its enchiladas, combo plates, fajitas, tacos, grilled seafood and its famous Jose’s Dip. Margaritas and Mexican Langers are also offered.
Molina attributes the majority of the restaurant’s sales to its dip, stating that "if you look at sales, it would be our Jose’s Dip, which is chile con queso topped with spicy taco meat,” Molina said. “That, along with our chile con carne which we’ve had on the menu since 1941, are our two best-selling items.”
Since the restaurant opened, its menu has expanded to include additional staples such as the Enchiladas de Tejas and the Tamales Con Carne. The cooks prepare small batches of food and sauce throughout the day to ensure fresh food for all of its customers.
“You know, there are no surprises, but always good Tex-Mex staples. On any given day I have a hard time deciding which is my favorite menu item – I suggest guests try them all,” Molina said.
Molina discussed the magnitude to which the restaurant benefitted from the passing of liquor laws in the '70s, which allowed the business to begin serving alcoholic beverages to customers.
“That was a huge turning point,” he said. “It helped us expand quite a bit. Now alcohol-to-go, which the governor recently passed, has been huge for us. It’s been extremely helpful, especially because restaurants have gone through very hard times with the pandemic."
But above the unique recipes, high quality of the food, and beneficial laws, Molina credits the restaurant's customer service for its long-lasting success.
"We are family-owned and operated and are here every day. We treat our staff and guests as a family. If you work here, even for just a month, you get to know a lot of our guests,” Molina said. “They are wonderful people and really become part of the Molina’s family."