25 Years of Tex-Mex Passion
Big Red Enchilada was born in 1999 in a corner kitchen in San Antonio's Southtown neighborhood, founded by Maria and Roberto Garza — two home cooks who believed the best food came from the heart of Texas-Mexican tradition.
Our recipes have been passed down through three generations. The red chile sauce that gives us our name is slow-simmered for four hours using dried guajillo and ancho chiles, a formula that hasn't changed since day one.
Our Promise: Every enchilada is hand-rolled daily. Every tortilla is pressed fresh. Every batch of guacamole is made to order. That's not a policy — it's who we are.
We source our produce from local Texas farms wherever possible, supporting the communities that feed us. Tex-Mex is more than food — it's culture, family, and a reason to gather around the table.
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