Jeff Dominguez opened Tupy’s Mexican Restaurant in 2010 in Frisco.[/caption]
Although owner Jeff Dominguez is responsible for the menu at Tupy’s Mexican Restaurant in Frisco, many of the Tex-Mex dishes have been served since his grandparents fled Mexico during the Mexican Revolution in 1910. His mom and dad started in the dining business in 1947.
Sonny and Consuelo Dominguez opened Tupinamba Café in Oak Cliff in 1953, and Jeff got into the family business with his dad in 1990. The family restaurant has been passed down over the years, and Jeff opened Tupy’s in Frisco in 2010.
“The idea for this restaurant originally came from my grandparents,” he said. “I have definitely added my touch to the menu, but most of the recipes have been served since 1953.”
Jeff, who also lives in Frisco, said Tupy’s was named after the Tupinamba tribe in Brazil.
“My grandparents chose the name because they liked the sound of it,” he said. “Over the years and for as long as I can remember, people called the restaurant Tupy’s for short, much easier than trying to say Tupinamba.”
The menu features entrees ranging from $11-30. The fajitas and carnitas are the most popular with the clientele, Jeff said.
“I use a high-quality outside skirt steak for the beef fajitas, and the recipe for my marinade on my chicken breast will make you smile,” he said. “The carnitas is a recipe I came up with my bartender, Elias, about 12 years ago. It’s slow-roasted pork that you can make tacos out of or eat with a fork—no knife needed.”
Combination fajitas ($13.50) include beef and chicken and are served with borracho beans.[/caption]
Jeff listens to his customers and employees for suggestions and changes up the menu about once a year.
“I will add or delete items to keep up with the times,” he said. “But most of the items have been on the menu since the inception. It’s also good to give the menu a new look to keep things fresh.”
Jeff said people should dine at Tupy’s not just for the food, but also for the level of customer service.
Tupy Tacos ($9.95), which includes deep-fried tacos, has been a signature dish since 1947.[/caption]
“Seventy percent of my staff have been with me since I opened five years ago,” he said. “I am so proud to have these wonderful people work for me. I have three employees who have been with me for at least 12 years each. ‘Tiger’ is my manager, and Jesus and Elias are my bartenders. These three have been very instrumental in the success of the restaurant and daily operation.”
Aside from the Mexican art and mosaic tiles, an Aggie helmet is also a fixture in the restaurant.
“Customers are surprised to find a Texas A&M football helmet above the host stand mixed in amongst the Mexican pottery,” Jeff said. “Everyone in my family went to school there, and my dad played basketball. I went to the school called ‘Tupinamba.’”
