Molina's Cantina offers a variety of fajita options. (Courtesy Molina's Cantina)
Molina’s Cantina, a third-generation legacy that started in 1941 by Raul and Mary Molina, has served the Houston area for 85 years and is now carried on by their grandsons Raul III, Ricardo and Roberto Molina.
Ricardo Molina said that as the years go by, he has grown up with the eateries' staff and served generations of customers. Through the years, while the restaurant industry has evolved, what remains the same is the consistency in its scratch-made Tex-Mex and the warmth of its hospitality.
“I don't think Mama and Papa would have ever thought that it would still be going on,” Ricardo Molina said. “We're trying to keep it going—it is certainly a different world. We just honor them.”
The early days
Formerly known as Mexico City Restaurant, Raul and Mary Molina established the restaurant at 3916 South Main St., Houston. Ricardo Molina said at the time it was just one of a handful of Mexican restaurants located in Houston.
Raul Molina’s journey at Molina’s Cantina started at the age of 12, serving as a dishwasher alongside his brother George Molina. In 1943, the two were called to serve in the U.S. Army and later became restaurant partners.
“A lot of these people I've known my whole life, which is really neat. Growing up as a kid coming in with Dad on the weekends, there were some waiters and some of these old cooks I thought were aunts or uncles,” Ricardo Molina said.
Today Molina's Cantina is operated by Ricardo, Raul III, Raul Jr. and Roberto Molina. (Courtesy Molina's Cantina)
Ricardo Molina said the eatery changed its name to Molina’s Cantina in 1961, not knowing that in later years, the name would reflect a new dining experience.
In 1975, he said, when Texas passed liquor-by-the-drink legislation and evolved the dining experience into entertainment, he purchased a frozen margarita machine and became one of the first establishments in Houston to serve frozen alcoholic beverages.
Ricardo Molina said his father, Raul Jr., acquired full ownership of the family business in 1977. After years of being a part of Houston dining history, today the restaurant has three locations across the Greater Houston area, including one off Westheimer Road, in Bellaire and in Fulshear.
The Nancy Ames Nachos ($13.95) include spicy beef, beans, guacamole, cheese, diced tomatoes and jalapenos. (Courtesy Molina's Cantina)
On the menu
Known for its scratch-made Tex-Mex staples, Ricardo Molina said the eatery is most known for the Original José’s Dip, a recipe that originated when former waiter José began adding spicy taco meat to his guests' queso and soon became highly requested. Ricardo Molina said that, to this day, the dip is their best-selling menu item.
Molina said through the years, staff and customers have played a role in some of the menu staples served at Molina’s Cantina.
A few traditional recipe favorites include:
Enchiladas a la Michael, named after restaurant manager Michael Garay’s salsa verde to top enchiladas made with cheese, cilantro and avocado
Nancy Ames Nachos, a staple named after the KPRC TV’s Nancy Ames Show, in which Raul Jr. Molina appeared as a guest speaker in 1972 and learned the Ames nacho technique
For dessert, Ricardo Molina said the tres leches cake is the most ordered from the menu.
