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Behind each entrée at the Riviera Restaurant there is an experience of sixty years.

In 1948, "five miles north of El Paso ", on the old highway to Las Cruces , Tony Torres began cooking outstanding Mexican food for friends, family, and wayward travelers in this very building.

Today, sixty years and a couple of generations later, we strive to serve- up Authentic Mexican Food, without regard to expense, according to what we have learned and refined over the past sixty years.

We select our locally grown red chilies in the fall and extract by hand our red sauce in exactly the same manner our cooks used 60-years ago. Unlike others, we use only aged white cheddar cheese rather than less expensive types such as mozzarella or "queso blanco" or "queso fresco", we use only 80/20 or better lean ground beef for our tacos, gorditas, and enchiladas, and the "chuck tender" cut for our "desebrada meat"-a superior choice to brisket, meat that we slow cooked all night, every night, in our ovens while we're closed. We strive to serve homemade flour tortillas at all times, tortillas that are pressed by hand with wooden pins just like our cooks did in 1948.