The Granddaddy of East Texas Mexican Cuisine
Published Apr 23, 2008
Mexican immigrant Gilbert G. Ramirez started El Charro Mexican Restaurant in Tyler in 1943 with some saved-up cash‚ determination and a hard-working spirit.
“His objective was to make something of himself‚” says Gus Ramirez‚ one of Ramirez’s seven children who now manages the family business with their mother‚ Aradelia.
“He learned the trade from dish washing and cooking at El Fenix Mexican Restaurant in Dallas for 12 years. When he heard there was a little café for sale in Tyler‚ he bought it.”
That little café became one of Tyler’s most popular restaurants‚ and today there are two El Charro locations to keep up with the demand – the original on Erwin Street and another on Fifth Street.
“The Erwin Street location has a terrazzo floor and jukebox. It looks like an early ’50s café‚” Ramirez says. “The Fifth Street restaurant is more Mexican style. There’s a tower in the middle of it that signifies we’re the granddaddy of the Mexican restaurant business in northeast Texas.”
Tyler residents and passers-through rave over El Charro’s made-from-scratch tacos‚ enchiladas and chicken-fried steak‚ which is served with homemade French fries‚ gravy‚ salad and a dinner roll. Mar garitas are also in demand at El Charro – they’ve been voted “Best Margarita in Town” by the community twice.
Though he died in 1975‚ Gilbert G. Ramirez’s legacy lives on. He is hailed by many as a modern-day Hispanic pioneer.
“People remember dad because he was such a good man‚” Ramirez says. “He always said the people of a community will love you if you respect them and work hard. We are so proud to be a part of this community.”
Photo by Jessica Mozo
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