[[{“value”:”For generations of Americans, Mexican food meant sizzling fajitas, cheese-smothered enchiladas, and fried ice cream for dessert. Restaurant chains helped introduce these dishes to diners across the country, often putting their own Americanized spin on traditional Mexican cuisine. Some became household names before disappearing, while others are still hanging on with just a handful of locations. Here are five Mexican restaurant chains that might bring back some delicious memories.
Chi-Chi’s
Founded in 1975 in Richfield, Minnesota, Chi-Chi’s was built around diners who were largely unfamiliar with traditional Mexican cuisine. Among other items (often smothered with cheese), they served chimichangas, fajitas, and fried ice cream. The chain hit its peak in the ’90s and closed its last location in 2004. But Chi-Chi’s made a comeback with a new Minnesota restaurant in 2025, and you can still find its branded salsa in stores.
Naugles
Naugles was a Mexican-American fast food chain founded in Riverside, California, in 1970. It hit peak popularity in the ’80s with more than 200 locations around America. Then in 1988, a businessman bought both Naugles and Del Taco, and most Naugles restaurants were converted to Del Tacos. “In college (early 80’s), my roommates and I ate at Naugles so much we wall papered our bathroom with Naugles receipts,” wrote a Redditor.
El Torito
The first El Torito location didn’t start as a Mexican restaurant — when founder Larry Cano got the space in Encino, California, it was a tiki bar. But he turned it into a sit-down cantina that claims it helped popularize guacamole made tableside, frozen margaritas, and fajitas served sizzling on a skillet. The chain reached its peak in the 1980s with locations across several states, but nowadays has around 20 locations, all in California.
Don Pablo’s
Don Pablo’s debuted in Lubbock, Texas, in 1985 and saw growth across the country in the ’90s. There are none left today, but customers remember the spoon bread and being able to watch fresh flour tortillas being made throughout the day. “I loved when they made the tortillas in front of us as a kid,” one fan wrote. “Sometimes the chef would give out dough for us to play with too.”
El Chico
El Chico’s history began well before the actual restaurant. In 1926, Adelaida Cuellar started serving tamales at the county fair while her 12 children played music to attract customers. Five of her eight sons opened the first official El Chico restaurant in Dallas, Texas, in 1940. The brothers continued expanding the business in the following decades, but today fewer than a dozen locations remain.
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