Armando’s Mexican Restaurant in Detroit is more than just a place to eat; it’s a cornerstone of the city’s vibrant culinary history, particularly renowned for its creation of the iconic Detroit botana. For decades, Armando’s has been serving up authentic Tex-Mex flavors, becoming a beloved institution and a testament to the enduring legacy of its founder, Armando Galan. This article delves into the story of Armando’s, celebrating its contributions to Detroit’s food scene and the unforgettable man behind it all.
Armando Galan Family Photo
The Birth of the Detroit Botana at Armando’s
In the landscape of Metro Detroit’s Mexican restaurants, the botana stands out as a unique and legendary dish. While “botana” simply translates to “appetizer” in Spanish, in Detroit, it signifies something far more substantial and culturally significant. Armando Galan, a Mexican-American entrepreneur with roots in Texas, innovated this now-famous dish in his very own Armando’s Mexican Restaurant over 45 years ago. The Detroit botana is a hearty and flavorful creation, typically featuring a base of crispy fried tortilla chips layered with a rich blend of refried beans and chorizo. This foundation is then generously topped with an artful array of fresh ingredients: diced onions, creamy slices of avocado, crisp green peppers, juicy tomatoes, and spicy jalapenos. The entire masterpiece is crowned with a generous blanket of melted Muenster cheese, creating a dish that is both comforting and celebratory. For Detroiters, the botana holds a special place in local cuisine, rivaling the city’s other culinary icons like the Coney dog and square pizza in popularity and recognition.
Armando Galan: The Man Behind the Legend
Armando Galan’s impact extended far beyond just creating a famous appetizer. He was a charismatic figure deeply woven into the fabric of Detroit’s community and social life. His restaurant, Armando’s, became a hub for celebration and connection. A testament to his character, when the Detroit Tigers clinched the World Series in 1984, Galan hosted the team at Armando’s, creating an exclusive and joyous celebration that resonated throughout the city. He cultivated friendships with influential figures, including Mayor Coleman Young and various City Council members, further cementing his role in Detroit’s civic sphere. According to his family, Galan played a significant role in expanding Detroit’s Cinco de Mayo festivities, transforming the holiday into a major event that boosted local businesses and community spirit. His entrepreneurial spirit and passion for Mexican cuisine were passed down to his children, who have continued his legacy by opening their own successful Mexican restaurants across Metro Detroit, each featuring the legendary botana as a centerpiece.
Armando Galan and Linda Galan-Ramirez
Linda Galan-Ramirez, Armando’s daughter, fondly remembers her father’s vibrant personality and infectious enthusiasm: “He touched a lot of lives. He’s just somebody who you wanted to be around you. He made you happy, he made you smile,” she recalls. “He just had that Midas touch, everything he touched it seemed to turn to gold.” Galan’s journey from humble beginnings to a celebrated Detroit restaurateur is a story of hard work, charisma, and a deep love for his heritage.
From Texas Fields to Detroit Streets
Armando Galan’s story began in the rural community of Big Wells, Texas, where he grew up in poverty. Born into a family of five children, he spent his early years working in cotton fields. Despite these challenging beginnings, Galan’s work ethic and ambition were evident from a young age. His brother, Ernesto Galan, recounts Armando’s persistent drive, recalling him encouraging their father to push harder and work longer hours in the fields.
In the 1960s, Galan made his way to Detroit, embarking on his career in the restaurant industry. He started as a busboy at Carl’s Chop House, a well-known Detroit establishment. His natural charisma and dedication quickly shone through, leading to a swift promotion to waiter. During his time at Carl’s Chop House, Galan diligently saved his earnings, harboring the dream of opening his own restaurant. His first venture was a Coney Island diner in downtown Detroit. Demonstrating his knack for attracting customers, Galan created a unique draw by frying cinnamon rolls with butter, a simple yet irresistible treat that generated long lines outside his diner.
Armando’s Taco House and the Rise of a Mexican Food Pioneer
In 1967, Armando Galan transitioned to his true culinary passion: Mexican food. He opened Armando’s Taco House, marking the beginning of his enduring legacy in Detroit’s Mexican food scene. Initially, Armando’s Taco House was modest, consisting only of the carryout section that exists today. However, Galan’s vision was much larger. He gradually acquired adjacent empty lots, expanding the restaurant to include two spacious dining rooms and a bar area. Over time, Armando’s evolved, even featuring a seafood buffet and live music at certain points, showcasing Galan’s willingness to innovate and cater to diverse tastes. The menu at Armando’s reflected Galan’s Tex-Mex heritage, featuring classic dishes like cheesy enchiladas, sizzling fajitas, and mini burritos, all paying homage to his Texas upbringing.
The Original Botana from Armando’s Restaurant
The Botana Takes Center Stage
1975 marked a pivotal year for Armando’s and Detroit’s culinary landscape. It was the year Armando Galan introduced the botana to his menu, a decision that would solidify his place in Detroit food history. Beyond the botana, Galan continued to create other signature dishes, such as panchitos – crispy flour tortilla chips topped with chorizo, cheese, guacamole, and tomatoes – and the “Mexican sandwich,” a unique creation distinct from a torta. This sandwich featured three giant flour tortillas layered with chunky beef (or other meats), vegetables, beans, and, of course, generous amounts of melted Muenster cheese. While these dishes were popular, it was the botana that truly captured the hearts and palates of Detroiters, becoming a regional favorite and a must-try dish at Armando’s Mexican Restaurant.
Expanding the Armando’s Legacy
Armando Galan was a dynamic entrepreneur who never rested on his laurels. In the 1970s, alongside Armando’s, he operated a fruit market on Vernor and expanded his restaurant ventures, opening Armando’s locations in Howell, Farmington Hills, and downtown Detroit. As the Armando’s brand grew, so did the botana’s popularity, spreading throughout Metro Detroit and becoming a staple in nearly every Mexican restaurant in the region. Restaurants like Xochimilco even playfully embraced the botana’s legendary status, dedicating a wall to photos of pregnant women who believed it could induce labor, adding to the dish’s folklore. Over the years, the botana recipe has seen variations to accommodate evolving tastes, with restaurants like Mi Pueblo offering options to substitute the traditional chorizo-bean mix with alternatives like suadero de res, lengua, or portobello mushrooms, demonstrating the botana’s adaptability and enduring appeal.
Challenges and Triumphs: Los Galanes and Beyond
In the early 1990s, Galan faced new challenges and opportunities as he embarked on opening Los Galanes on Bagley and 23rd. Despite facing setbacks and even legal troubles, Galan’s unwavering optimism and determination persevered. His son, James Galan, recounted the arduous process of opening Los Galanes, highlighting his father’s resilience and relentless work ethic. Los Galanes finally opened in 1993 and quickly gained popularity, particularly during Cinco de Mayo celebrations, which Galan transformed into elaborate festivals. These festivals grew year after year, drawing large crowds and becoming a significant cultural event in Detroit, rivaling other major city celebrations.
Galan eventually stepped back from the day-to-day restaurant business, selling Armando’s in the 1980s and passing on operations of Los Galanes to his son. However, his family’s culinary legacy continued to flourish. His daughter, Galan-Ramirez, owns Angelina’s restaurants in Southgate and Allen Park, while his son Ricardo and former wife Joyce run Blue Margarita in Woodhaven, ensuring that the flavors and traditions of Armando’s live on through a new generation.
Farewell to a Detroit Icon
About 15 years before his passing, Armando Galan retired to Puerto Vallarta, Mexico. However, his entrepreneurial spirit couldn’t be contained, and he even dabbled in the restaurant business in his new home. Armando Galan passed away in March 2020 in Puerto Vallarta at the age of 81. He is survived by his three children, James, Ricardo, and Linda, and five grandchildren.
From the cotton fields of Texas to the bustling streets of Detroit and the shores of Puerto Vallarta, Armando Galan left an indelible mark on the world, and especially on the culinary landscape of Detroit. His creation, the botana, and his beloved restaurant, Armando’s Mexican Restaurant in Detroit, remain a testament to his legacy, a taste of tradition, and a celebration of a life well-lived.
Adios, Armando. Your contributions to Detroit’s culinary scene and community will be fondly remembered for generations to come.
Note: The Galan family has mentioned that due to flooding issues at Los Galanes, there are limited photos documenting Armando Galan’s life and work. If you have any photos of Armando, his restaurants, or related memorabilia, please contact [email protected].
Additional reporting by Serena Maria Daniels
This article was supported by the Detroit Journalism Engagement Fund, a project of the Community Foundation for Southeast Michigan.
Author: Elena Herrada
