Our Story

Est. 1993

Born in Oaxaca,
Made in Dallas

Beto Salazar arrived in Dallas in 1993 with a battered recipe notebook, $800, and his grandmother's mole paste. What started as a four-table spot in Oak Cliff became the culinary institution you see today — a next-generation Mexican restaurant that honors tradition while constantly pushing forward.

Today, Beto's son Marco leads the kitchen, blending classical Mexican techniques with Dallas's bold, multicultural palate. Together, they've created something that belongs entirely to this city.

Our Journey

How We Got Here

1993

The Beginning

Beto Salazar opens a 4-table spot in Oak Cliff with his grandmother's Oaxacan recipes and a dream.

2001

Expansion

First major renovation — dining room doubles in size and a full bar program launches.

2014

Trinity Groves

Beto & Son moves to its current home at Trinity Groves — the city's most exciting new dining district.

2019

The Nitro Bar

Marco introduces liquid nitrogen cocktails and the Nitro Bar becomes Dallas's most Instagrammed moment.

Now

Today

Beto & Son serves 800+ guests per week, earns a spot in Texas Monthly's best restaurants, and never stops evolving.

The Team

The Faces Behind the Flavors

Beto Salazar

Founder & Executive Chef

Marco Salazar

Head Chef & Co-Owner

Daniela Vega

General Manager

Born in Oaxaca,Made in Dallas