Check out this description of our Chiles Rellenos by Yelper Joe K.

First off, let me start off by saying that Mattito’s has perhaps THE greatest Chile Relleno ever devised by man.  There’s two ways to get it–one with green sauce, one with red sauce.  One comes with a topping of nuts and raisins and such (I believe this is the “green” option).  This is my favorite, though it’s not for everyone.  Anyhow, I highly recommend it.

Joan H. sampled the spinach enchiladas while looking for a venue for her rehearsal dinner:

We found this place while looking for a rehersal dinner place and they were very accomodating and quite friendly. We tried it out and absolutely loved it. The chips and salsa are quite addicting so don’t eat alot of it because you have to save room for the actual meal! I had the avacado enchiladas and I must say… FANTASTIC. They have a cilantro sauce that they put on top of it and it’s TO DIE FOR.

Kathryn D. sings the praises of our Sunday Brunch:

Bruuuuuuunnnnnnch ::zombie-like moan::

Mattito’s is the answer on those Sunday mornings when you wake up and can only stagger and groan like the undead.  No need to put on a fresh face or dress all fancy, we’ve all been there (well, I know I have) and we’re not judging you for shuffling up to the buffet in last night’s outfit and makeup.

Trust us, Kathryn- we’ve all been brunch zombies before.

If you have any comments on your Mattito’s experience, please review us on Yelp! We read your reviews and would love to hear from you.

For dinner, you can enjoy several healthy options: enjoy a De Marisco salad with delicious shrimp and scallops and the Orange Jalapeno  vinaigrette or a Fiesta Salad with corn peppers and avocado. Try the Light Fajitas, prepared withoutoil and served with black beans and grilled vegetables. Of course, you could also split a Botanas Platter between 3-4 people and make a meal of sharing Beef Fajita Nachos, Chicken Fajita Quesadillas, Tamales, Beef and Chicken Flautas, Chile Con Queso and Guacamole with Baja Shrimp. The Armando Platillo presents a tasty spinach enchilada and chicken flauta with sour cream sauce and guacamole salad.

All these menu options are sure to delight the palate while being fresh and healthy, so make sure your summer plans are at your local Mattito’s!

All tequilas start as Blue Agave, but a 100% pure tequila will be labeled as “100% Blue Agave”. Tequila labels are very strict about telling you exactly how your tequila was made. For example, “Reposado” tequila has been stored in oak barrels for 2-11 months, giving it a golden tint and nice, even taste between the Agave and the wood. “Reposado” means “rested”.

Añejo Tequila is “aged”, meaning it’s been stored for at least a year. This aging process creates a deeper amber color, and a smoother, richer flavor. “Ultra Añejo”, a classification added in 2006, is reserved only for tequilas aged for at least three years- aging this long makes for an even darker color and complex flavor. Both of these tequilas have been stored in quantities of 600 liters or less.

Silver or Blanco tequila is clear and pure, bringing out the natural sweetness and flavor of the Blue Agave. Silver tequila is bottled immediately after it’s distilled, or can be kept in stainless steel tanks for up to four weeks to provide a smoother flavor.

Now that you know a little more about the types of tequila, feel free to get a little fancier with your drink orders the next time you’re at Mattito’s!

Several people claim to have made the first margarita. One story tells of a bartender who concocted it as a signature cocktail/wedding gift for his brother’s fiancée, whose name was Margarita. Another cites Rita Hayworth as the inspiration, whose birth name was Margarita Cansino, or the singer Peggy (Margaret) Lee. But all the legends seem to start right around the 1930s-40s, in Texas and Mexico, a time romanticized by films such as “Bordertown” (1935) and “Out of the Past” (1947).

Just as no one can definitively tell who made the first margarita, no one can decide on the official mixing ratio: the IBA (International Bartenders Association) defines it as 7:4:3 = (50% tequila, 29% Triple Sec, 21% lime juice), however 2:1:1 and 1:1:1 are also accepted ratios. While we can’t give away the mixology involved in creating our delicious margaritas, we hope you enjoy doing your own “field research” at our three locations!

Imagine sitting in the sunshine with your loved ones while sampling
the bevy of deliciousness offered in our breakfast buffet- chiles
rellenos, sausage and ham, breakfast quesadillas, fresh salads and
more. Dad can enjoy an icy cold beer with his fajitas and waffles as
you celebrate the fathers in your life. Whether it’s dad, granddad, an
uncle or just a really great guy, he’ll love Sunday brunch at
Mattito’s for a Father’s Day treat.

Visit our Frisco or Uptown Dallas location from 10am-2pm for Sunday Brunch:
call (214) 526-8181 (Dallas) or (214) 872-3411 (Frisco) to make a reservation
and save your spot!

This location joins the other Mattito’s restaurants in Uptown Dallas and the Frisco Square. It’s set to open around September 1st.

You can see more photos of the space under construction on our Facebook page! Check it out!

Owner of Mattito’s Tex-Mex restaurant in Dallas, Texas, Jeff Frankle, welcomes patrons to come and enjoy the award winning Mexican dishes, drinks, and specials at Mattito’s in Dallas and Frisco.

The rules stated that only a chip could carry the queso from bowl to mouth, So Fullen’s strategy was to hover her face over the bowl, thereby shortening the distance between her and the queso. Strategy clearly served her well as the petite woman beat the second place challenger by one ounce.

Fullen, a community manager at Bizzy.com, wins free Bob Armstrong Queso for a year.
If you haven’t had the Bob Armstrong Queso, you’re missing out on a mix of queso, ground beef taco meat, guacamole, sour cream and pico de gallo. Back in the 60’s-70’s Former House Member and Texas Land Commissioner Bob Armstrong asked “Little Matt” Martinez to make an appetizer, something not on the menu. Mr. Martinez hurriedly mixed together some taco meat, guacamole and sour cream, pouring chile con queso over it and threw it in the oven. Eventually, Bob Armstrong Dip became the most famous appetizer at our sister restaurant, Matt’s El Rancho in Austin.
We hope to see you next year for Cinco de Mattito’s, and who knows? Maybe you’ll be the winner of the Second Annual Bob Armstrong Queso-Eating Contest.

View more news videos at: http://www.nbcdfw.com/video.

Headlining this year’s event in Dallas is the Bob Armstrong queso-eating contest, named for the Texas politician who created the cheesy concoction over a quarter century ago. Not on the menu and a top-secret recipe, Bob Armstrong queso is ironically the restaurant’s most-requested item. The contest winner will receive bragging rights, a trophy, free Bob Armstrong for a year and the chance to defend their title next Cinco