History of the Matta family Restaurant

COPY

OUR HISTORY OF OVER 125 YEARS IN BUSINESS

“Reflecting back, we set
our own daily goals, stayed focused, and knew in our hearts we could only get ahead if we didn’t give up.”

Manuel Matta

"God has been good to me. I have good health and many wonderful things have come our way. Through it all, we have managed to build a reputable business that has evolved into a Mesa landmark.”
MaryLou Matta Garza

Ben's Spanish Inn

The Matta success story is one of hard work and long hours by an unbeatable man-and-wife team, business know how and something rather intangible that shines through, and is reflected in their attitude towards others.
From the very start, even in the days when this congenial, hustling pair performed most of the chores in their small restaurant, the Matta's have found time to do something for their adopted city and the people living in it - while also rearing a fair sized family.
Before they created their first dish, Manuel and MaryLou vowed to only use the finest ingredients, and prepare each dish with an infusion of passion and creativity. They decided that in order to learn everything about the restaurant business and family recipes they would take their two children Gloria and David and move from California to Pecos, Texas in 1947 to work with Manuel’s brother and sister-in-law, Ben and Chuy Matta. They owned and operated a Mexican food restaurant, Ben’s Spanish Inn, in Pecos.

In 1950 the couple and their children were on their way to Safford as a prospective home site when they stopped in Mesa and something about this community impressed them. They pursued their dream of opening their own place. They both inherited a pioneering spirit from their families, and were eager for new frontiers.

Manuel and MaryLou opened their first Matta's Restaurant in December 1953, with a little more than $1000. They had a vision of creating Mesa's best Mexican dining experience. It was a modest cafe they called the "Spanish Inn", with 6 booths and 4 tables seating 50 people. Manuel cooked and washed dishes and MaryLou waitressed and collected receipts as cashier. Some days they made $25, and other days less. Later they hired some high school girls, part-time to keep up with the increase of customers. As sales increased, full-time employees were hired. Whatever it took, they were determined to succeed, despite setbacks. They had some wonderful people helping along the way. Some of the employees have been with Matta's from the start.

Matta's in 1958

The business steadily grew and in 1958 they purchased property across the street and built their own building. It was an ideal location on Main Street. Mesa had a population of 16,000 and growing, so was Matta's. It became a very popular restaurant.

In 1969, an addition was added to the building expanding the seating to 300. Between the hand made red adobes, white stucco walls, elegant high-beamed ceilings, beautiful fireplaces, wrought iron chandeliers and hand carved wood furniture it's no wonder the dining experience at Matta's gave you the feeling of colonial Mexico with a Spanish influence. It was a showcase of Matta's family heritage.
There were so many details in all parts of the restaurant to make the customers feel at home.
Matta's was indeed a cultural experience with it's distinct personality, ambience and superb traditional authentic family recipes.

How did the family food traditions begin?
It's consistent Mexican food has been handed down from generation to gereration, going back to Manuels parents, Sabastian and Margarita Matta, and MaryLous parents, Pantaleon and Pauline Lerma. Both families, from Texas, were involved in creating and selling great food.

Sabastian & Margarita Matta

About 1928, Sabastian Matta (father to Manuel Matta) would travel from Saragosa, Texas, to nearby communities in West Texas. He was very young at the time, but was well instructed by his father and uncles in the ways of the business world. They would load up their mule-drawn wagon and sell kitchen pots, household items and food that was made fresh by the Matta women. By the turn of the century, Sabestian Matta had a thriving business. His wife, Margarita was in charge of the cooking. As soon as their boys were able, they were put to work. It was then that Manuel learned to "give the customer what they want".
MaryLou's parents, Pauline and Pantaleon Lerma owned and operated a large cafe and beer hall in Balmorhea, Texas. And in the 1890's MaryLou's grandparents operated a cheese press licensed by the state of Texas. They sold cheese, dairy products, meats and liquor to mercantile stores in surrounding settlements.

Pauline & Pantaleon Lerma

David Matta was born in Burbank California in 1945 and was Manuel and Marylou's oldest son. In 1953, he began watching his parents working hard to build up there small business and in 1958 began working as a dishwasher in their new building on the North side of Main street. By high school, David had learned to cook and create Mexican food the way his grandparents taught his own parents (Texas Style). Mesa was great city to grow up in. A little like growing up in the American Graffiti movie. But it wasn't until 1966 that he began working full time to support his own family and finish college at ASU. By then both his parents were very involved as community volunteers both in the City of Mesa and the State of Arizona, and David was given the opportunity to put both his business and culinary skills to work.

Manuel and Marylou were constantly improving and remodeling their restaurant always giving their customers a new look and feel. By 1968-69 they had outgrown the building and began an addition that would double the size and create and whole new atmosphere that no restaurant in Mesa could match and for the next 40 years served millioms of tacos, burritos, chile rellenos and with 3 generations of Mattas and 6 generations of customers established one of the finest and world renowned

In 1977, David moved his family to Napa California and in 1978 opened his own restaurant
" Mattas of the Napa Valley". In 1980 the restaurant was voted one of the best restaurants in Northern California.
By the 1980's and 90's both of Davids sons came to work at Mattas on Main and mastered the art of Texas Style mexican food.
2002: Fate steps in. With the 3rd generation of Mattas working and running the restaurant new ideas start turning into reality. Fast Casual became the new style in the restaurant industry.
A restaurant building on Higley and Brown in east Mesa became available and the Mattas boys bought it and created a new style of service for our 6 generations of customers. Mattas Grill opened in December of 2002. And business has been thriving, thanks to good food, fast service and a great cliental. By now 4 generations of Mattas began working at Mattas.
2008: After 55 years in the same location, Matta's has moved from Main Street to Mesa Riverview. But we tell customers, there will always be Mattas in Mesa. With the 2010 opening of Mattas Grill & Cantina in northwest Mesa we begin 7 decades in the southeast valley.