Armando’s Mexican Restaurant, a staple in Detroit’s culinary scene, was founded by Armando Galan, a Mexican-American from Texas, over 45 years ago. Galan’s innovative creation, the Detroit botana, a unique take on the traditional appetizer, has become a legendary dish, as synonymous with Detroit as Coney dogs and square pizza.
Armando’s botana features a base of crispy fried tortilla chips, layered with a rich blend of beans and chorizo. This savory foundation is then topped with a vibrant medley of onions, sliced avocado, green peppers, tomatoes, and jalapenos, all blanketed under a generous layer of melted Muenster cheese. This iconic dish has not only solidified Armando’s Mexican Restaurant’s place in Detroit’s food history but has also inspired countless imitations and variations across the region.
Galan’s entrepreneurial spirit extended beyond the kitchen. He was known for his vibrant personality and generosity, often hosting parties for the Detroit Tigers and local politicians. He played a significant role in expanding the city’s Cinco de Mayo celebrations, transforming it into a major event for local businesses. Galan’s legacy continues through his children, who have opened their own Mexican restaurants in Metro Detroit, each featuring their own version of the famed botana.
Galan’s journey began in poverty on the cotton fields of Big Wells, Texas. Driven by a strong work ethic, he eventually made his way to Detroit in the 1960s, starting as a busboy at Carl’s Chop House. His charisma quickly led to a promotion to waiter, allowing him to save enough money to open his own Coney Island restaurant. His innovative approach to classic dishes, like frying cinnamon rolls, helped him build a loyal customer base.
In 1967, Galan opened Armando’s Taco House, initially a small carryout space that gradually expanded into a full-fledged restaurant with multiple dining rooms and a bar. The menu reflected Galan’s Texas roots, offering Tex-Mex favorites like cheesy enchiladas, fajitas, and mini burritos. The introduction of the botana in 1975 cemented Armando’s place in Detroit’s culinary landscape. Other popular dishes included panchitos and the Mexican sandwich, a towering creation of layered tortillas, meat, vegetables, beans, and Muenster cheese.
The botana’s popularity soared, becoming a menu staple at nearly every Mexican restaurant in the area. Restaurants like Xochimilco even have walls dedicated to photos of pregnant women who believe the botana induces labor. The original recipe has evolved over time, with some restaurants offering variations featuring different meats or even vegetarian options.
Galan’s ambition led him to open several other Armando’s locations and even a fruit market. However, a dispute over a parking lot for his planned Los Galanes restaurant resulted in a legal battle and a prison sentence. Despite this setback, Los Galanes eventually opened in 1993, becoming known for its elaborate Cinco de Mayo celebrations that contributed to the holiday’s growing popularity in Detroit.
Galan eventually retired to Puerto Vallarta, Mexico, where he briefly returned to the restaurant business before passing away in 2020. His legacy lives on not only through his family’s restaurants but also through the enduring popularity of the Detroit botana, a testament to his culinary creativity and entrepreneurial spirit. Armando’s Mexican Restaurant remains a beloved institution, serving up a taste of Detroit history with every bite.
