When Carlos Anderson opened his first full scale restaurant in 1968 he immediately caused a controversy with his innovative restaurant style that would eventually become a tradition. In the posh district of Mexico City know as the Zona Rosa, elegant diners and chic eateries were the norm and Carlos Anderson's tried to refine the upscale dining experience, right down to his tuxedo and necktie requisite. The swank façade lasted almost a week. The impulsive Anderson decided that it was time to do away with the standards and the tradition was born. Carlos began to chat idly with patrons and drumming up business from the street, which at the time was unheard of for a restaurant manager to do. Although the other local businesses thought of this as an outrage, Mexico City patrons reacted instantly to this avant-garde way of customer service. After a year of working 24 hours a day, Carlos asked Barry Shaw to put on an apron and the rest is history.

With the help of longtime friends Chuy Juearez, Charlie Skipsey, and Ronnie Hopps, the group has opened a total of more than 100 restaurants throughout Spain, Brazil, and the United States. Do not confuse Carlos'N Charlie's with big business, for this is a family business. "We're a family here" explains Barry Shaw, "we do not hire managers, we raise them." This was another groundbreaking concept incorporated by Carlos Anderson which is still being implemented today.

We, at Lake Travis, Austin Texas, are proud to be the first Carlos'N Charlie's operating in the United States. We are committed to the standards of image and continuity, and with providing excellent service, excellent food and fun. Everyday we plan to live up to the legend that is…… Carlos'N Charlie's.