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Our Story

Beto & Son is a chef-inspired new generation of Mexican restaurant in Trinity Groves. Beto is a pioneer in Mexican restaurants, opening Cozumel in 1993 with Phil Romano. His son Julian brings a fresh vibe to old-school family cooking.

Chef Beto's Family Style Skillet and Taco Board are inspiringly modern with an artistic flare. Tortillas are made fresh to order and whole cuts of meat are butchered and prepared by the chefs.

Ingredients are sourced locally like the bread, which is made at a local Panaderia only blocks away. Every sauce is made from scratch and new produce and meats are brought in daily to ensure every dish has the highest quality freshness possible.

Beto & Son restaurant is not just Fresh Mexican Food from scratch, it's locally sourced, fresh flavors meets the next generation of chef-to-table dining experience!

Beto & Julian


Beto grew up on a farm with his grandparents in Durango, Mexico. His grandmother introduced him to the many flavors and cuisines of Mexico, using the animals and produce from their own farm that Beto helped work and harvest. This is what inspired Beto to seek out the culinary world and eventually attend the Culinary Institute of America in Hyde Park, New York. After graduating Phil Romano found Beto working at a Hilton International country club in California. Together they started the restaurant chain Cozymel's, which won National Restaurant Association's "Hot Concept of the Year award" in 1994. When Brinker bought Cozymel's, they brought Beto on to be Corporate Innovation Chef where he helped develope and evolve other concepts such as On The Border and Chili's. After years with Brinker International and watching his son develop a passion for his own style of food, Beto decided to join forces again with Phil Romano and the team at Trinity Groves to open a new generation Mexican restaurant unlike any other in Dallas.


On September 12, 2017, Julian was named as a Zagat 30 Under 30 National 2017 Winner.

He was raised in the kitchen glued to his father's hip. Father and son spent all their time together cooking or planning their next culinary inspired meal. As soon as Julian was old enough, he told his father he wanted to start developing his culinary skills on the line of his father's taqueria. Beto handed his son an apron and said you can start in the dish pit hoping to discourage any desire for Julian to be enticed into the restaurant industry. But Julian's passion for food was irresistible. Julian has since graduated from the Culinary Institute of America and worked for the Ritz-Carlton, Dean Fearing, Denny's as a Corporate Chef working on Research and Development and was most recently a Culinologist for a food manufacturer developing new items for national chain brands like Pei Wei, Panera Bread, Chili's, and many similar restaurant chains. Together Beto and Julian hope to create a craving not just for Mexican food, but for the live chef-to-table experience offered at Beto & Son's restaurant for the next generation.