When Julius “Jules” Flin, French stonemason and contractor traveled half-way around the world to Tucson, Arizona, he wasn’t dreaming about opening a restaurant. Jules was commissioned by Father Salpointe, a local Catholic priest, to carve the portals for the St. Agustin Cathedral.

Jules stayed in Tucson, married his Mexican native wife Carlotta, and raised a family of four daughters and four sons there. It was Carlotta and Jules’ oldest daughter Monica, who was born in 1886 that would go on to start El Charro Café in 1922.

Monica spent many years in Mexico as a married woman, only to return to Tucson as a widow. She went back home with the need to support herself financially, and a dream to share her love for Mexican cuisine. She decided to open a restaurant with practically no money.

In the early 1900s, it was unheard of for a woman to own her own business much less run it all by herself. But Monica, who became known affectionately as Tia Monica, showed her determination, true grit, and love for her cooking by never giving up during the difficult times of running her beloved El Charro Café alone.

Tia Monica opened her café in the center of Tucson in 1922 and named it El Charro, a name associated with a Mexican horseman or cowboy. Tia Monica worked relentlessly as hostess, waitress, and chef to prepare food with the flavors of Mexican traditional cuisine fused with a Tucson style. What started as a struggle for survival soon became a successful restaurant.

In 1968 when her business outgrew its original building, Tia Monica moved El Charro to the building her father had built as their family home in downtown Tucson. You can still find the El Charro Café in this beautiful building on North Court Avenue, brilliantly decorated with some of the family’s beloved heirlooms. Along with their flagship restaurant, there are three other locations where you can enjoy the same delicious food.

The El Charro Café is still owned and operated by members of Tia Monica’s family. Carlotta Flores, Monica’s great-grandniece, is the leader of this group of family members that continue to prepare and serve the traditional food that Monica loved so much. In fact, El Charro Café is the oldest restaurant that has been run by the same family continuously in the United States.

Carlotta Flores is proud of her heritage and the legacy her Tia Monica left to the family. She promises her patrons that “whatever the meal, whatever the season, every meal at El Charro is served with color, music, and, whenever possible, good company.”

El Charro Café’s menu is packed with a stunning variety of traditional Mexican dishes that have a definite Tucson style. You can start your meal by choosing from a wide range of appetizers, soups, and salads. Then, on to the entrees like enchiladas, fajitas, tamales, burros, chimichangas, tacos, and Chef Carlotta’s special recipes. You can order any dish with meat, chicken, fish, or vegetarian options. And don’t forget to save room for a sweet treat at the end of your meal.

El Charro Café has four locations:

Downtown Tucson at 311 N. Court Ave, open Monday through Sunday from 11:00 a.m. to 8:00 p.m.

Oro Valley at 7725 N. Oracle, open Tuesday through Sunday 11:00 a.m. to 8:30 p.m.

Ventana at 6910 E. Sunrise, Tucson, open Tuesday through Sunday 11:00 a.m. to 8:30 p.m.

There is also an El Charro Café at the Tucson International Airport that is open from 6:00 a.m. until the final departure of the day.

El Charro Café has some of the best Mexican food in all of the country, but it also carries a substantial history as the nation’s oldest family-run restaurant. And, if the legend is true, Tia Monica is the accidental inventor of the chimichanga. It is said that while she was cooking a burro it fell into hot oil. Tia almost swore, but to protect innocent young ears, she instead yelled out “chimichanga” which means thingamajig in Mexican.

This legend might not be true, who knows? But, if you visit El Charro Café in Tucson, Arizona, you might want to try one of their amazing chimichangas and feel the love that Tia Monica once put into her own cooking.