Tupinamba’s Serving Dallas Tex Mex since 1947

Tupinamba Mexican Restaurant is more than a Tex-Mex mainstay—it is a living piece of Dallas culinary history. Its story begins in 1910, when Jesse “Tupi” Dominguez fled the violence of the Mexican Revolution and brought his family to Texas, along with a wealth of recipes rooted in his native land. In 1947, he opened the first Tupinamba, introducing Dallas to a new style of cuisine that would eventually define much of the city’s dining identity. At a time when tacos, enchiladas, and nachos were unfamiliar to many North Texans, Tupi helped lay the foundation for what would become known as Tex-Mex.

Today, the restaurant is still family-owned and operated. Ray Dominguez, Tupi’s grandson, now leads the operation with his wife Ruby, continuing a lineage of ownership that has remained unbroken for over 75 years. The restaurant moved into its current location at Walnut Hill and US 75 in 2015, where it continues to serve longtime regulars and new diners alike. Inside, walls are lined with photos and memorabilia chronicling the family’s journey, and the kitchen remains a tightly-run ship where traditional recipes are respected but not frozen in time.

The current menu honors the past while embracing modern tastes. The sour cream chicken enchiladas remain one of the best-selling dishes, just as they were decades ago. Tupinamba is also credited with popularizing nachos in Dallas, and their version—simple, crisp tostadas layered with seasoned ground beef, melted cheese, jalapeños, and guacamole—still leads the appetizer menu. More contemporary starters include spinach artichoke dip with a Tex-Mex twist, brisket-stuffed quesadillas, and crabmeat-stuffed jalapeños wrapped in bacon.

Enchiladas come in many forms: cheese with chili con carne, brisket with chile con queso, shrimp with sour cream sauce, and the “Del Mar” version stuffed with crab and shrimp and finished with a jalapeño wine sauce. The combination plates remain as popular as ever, offering pairings like tamales with beef tacos, or chile rellenos with enchiladas, all served with rice and refried beans. House specialties include sizzling chicken, beef, and shrimp fajitas served with fresh guacamole and flour tortillas, as well as carne asada tampiqueña, pork carnitas, chicken mole poblano, and the hefty “Tupy’s Especial”—a beef taco, cheese enchilada, pork tamale, and a chile relleno all on one plate.

Seafood dishes reflect a lighter touch, including grilled mahi-mahi tacos, salmon Veracruz, and camarones a la diabla. The menu even includes ribeye steaks for those who prefer their protein grilled over an open flame. For vegetarians, there are spinach enchiladas, chile relleno stuffed with vegetables, and a vegetable fajita platter. Tex-Mex burger plates, tortilla soup, and several crisp salads round out the menu for diners seeking something different…

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