The Old-School Mexican Restaurants In Upstate South Carolina That Locals Love To Keep Secret

Tacos were once so unfamiliar in this corner of the South that one family reportedly had to give them away. Free tacos, just to get folks to try a bite.

That bold little move kicked off a story that still feeds people today.

As it happens, the family behind it fell for Mexican cooking while traveling in Mexico. They carried those flavors home and opened their doors in 1968.

Their restaurant is widely called the first Mexican restaurant in all of South Carolina.

I can’t help but think how brave that was. Queso and chile rellenos were brand-new ideas to plenty of diners back then.

Today, the second generation keeps the old recipes cooking, including a flan from the founder’s own kitchen playbook. So how does a place stay this beloved for more than half a century?

The Family That Taught The Upstate To Love Tacos

Back in 1968, a couple named Stockwell opened El Matador Restaurant with recipes inspired by their travels in Mexico. Their timing was bold, since many locals had never even tasted a taco.

The story goes that they gave tacos away just to win people over. Talk about a marketing plan built on pure generosity.

That gamble paid off in a big way. El Matador Restaurant is recognized as the first and oldest Mexican restaurant in all of South Carolina.

The restaurant moved a couple of times over the years before landing in its current home. Each move kept the same recipes and the same family spirit at the center.

Now their son, David Stockwell, runs the show as the second generation. He and his brother still cook many of the dishes, including the fajitas and the famous chile rellenos.

A house resolution was reportedly even made in honor of the restaurant. Not many taco shops can say lawmakers took time to tip their hats.

That long history matters when you sit down here. You’re tasting the same food that introduced a whole region to Mexican cooking.

Chile Rellenos Made Inside Out And Backwards

Inside out and backwards. That’s how the family describes its famous chile rellenos, and the phrase alone makes you curious.

These aren’t the classic version many folks picture. The kitchen prepares them its own way, finished with tomato puree and spices for a satisfying kick.

David Stockwell and his brother still have a hand in making them. That’s a nice detail, since this dish has been tied to the family name for decades.

Chile rellenos come up more than any other dish when people talk about El Matador Restaurant. Clearly, the quirky recipe has earned its spot as the star of the menu.

Expect a little heat with your meal here. Plenty of dishes carry some spice, so ask your server if you prefer things mild.

Purists might raise an eyebrow at a relleno that breaks the rules. Then again, a recipe that has lasted since the 1960s doesn’t need permission to be different.

For a first visit, a combination dinner is a smart move. Many pair a relleno with favorites like enchiladas, tacos, Spanish rice, and refried beans.

Start With Chips, Salsa, And That Golden Old-School Queso

Chips and salsa hit the table first, and they set the tone fast. Fresh, flavorful, and dangerously easy to keep munching.

Then comes the real decision. The yellow queso follows an old-school recipe, and it’s known for packing plenty of flavor.

Guacamole dip is another strong choice if you want something cool and creamy. Stuffed jalapeños bring a little fire for anyone who likes a challenge.

The appetizer list keeps going with papas fritas, which are fried potato skins. There’s also a Spanish shrimp cocktail for seafood fans.

Nachos get their own whole lineup here. Options range from simple cheese nachos to super nachos, spinach and cheese, shrimp, steak, and chicken fajita versions.

Cheese nachos even come in full and half orders. That’s handy when you want a snack without ruining your appetite for dinner.

A friendly tip from me to you: share the starters. El Matador Restaurant serves hearty plates, and you’ll want room for the main event.

A Burrito Named After A Customer From 1968

Some customers get a nod or a wave. One loyal diner got an entire burrito.

The Syd Burrito is reportedly named after a customer from 1968, the very first year the doors opened. It comes loaded with cheese dip and chili beans, which sounds like a fitting tribute.

I’ve always felt that a named dish tells you a lot about a restaurant. It shows a kitchen that remembers its people and keeps their stories on the menu.

Not feeling the Syd? There’s a long list of other burritos to choose from.

Beef, chicken, bean, and cheese versions cover the basics nicely. Steak with cheese and onion, chicken with spinach, and shrimp round things out.

Chimichangas follow a similar path with plenty of fillings. You’ll find beef, chicken, steak, shrimp, bean, and a chicken and spinach version too.

Spinach shows up often across this menu, actually. It’s a nice option for anyone who wants a little green tucked beside all that cheese.

Pollo Fundido, Texas Quesadillas, And A Few Surprises

Mushrooms and chicken make a cozy pair in the Pollo Fundido. It’s a standout dish known for tender chicken and rich, savory flavor.

Quesadillas get serious attention too. The Texas versions are double portions served with lettuce, pico de gallo, and your choice of sour cream or guacamole.

Texas chicken, Texas beef, and Texas shrimp are all on the list. Regular quesadillas cover cheese, spinach, veggie, steak, and more.

Now for the plot twist. El Matador Restaurant also serves pasta, including Mexican Pasta and Chicken and Spinach Pasta.

There’s a Veggie Pasta and a Shrimp Veggie Cheese Pasta as well. It’s not what most folks expect at a Mexican spot, and that’s half the fun.

Fajitas sizzle onto the menu with chicken, steak, shrimp, or a combo. Enchiladas and tacos, including a Texas Taco, keep the classics close by.

Some describe the style as Southern-style Mexican. That label makes sense here, since the menu feels shaped by decades of Upstate South Carolina appetites.

Save Room For Flan Straight From Dad’s Recipe Box

Dessert here carries a family story of its own. The flan follows a special old-school recipe passed down through the Stockwell family.

David Stockwell’s father made it since David was a kid. That means every slice connects straight back to the man who helped start it all.

Flan is simple on paper, just a creamy custard with caramel. Yet it’s the kind of dessert that shows whether a kitchen truly cares.

A family recipe that has lasted this long sends a clear message. Somebody decided it was too good to change, and nobody argued.

Sopapillas also appear with some combination dinners. They make a sweet little finish if your plate includes them.

Here’s my honest advice for dessert planning. Pace yourself through the chips, because the portions can be generous and the flan deserves a fair shot.

Sharing works well if you’re truly stuffed. Still, nobody would blame you for keeping a whole one to yourself.

An Old House With A Party-Ready Personality

Most Mexican restaurants live in strip malls. This one lives in an old home, which gives it a personality all its own.

Inside, the space is nicely decorated with a consistent theme. It feels trendy yet comfortable, and it works well for families and big groups.

The mood often gets described as a party. Expect a lively, vibrant vibe rather than a quiet, whispery dinner.

Service at El Matador Restaurant is known for being prompt and fast. The staff often earns praise for being friendly and sweet.

David Stockwell frequently greets diners and shares bits of the restaurant’s history. Getting a menu lesson from the owner himself is a pretty great bonus.

Outdoor seating is also available when the weather plays nice. An evening meal outside in South Carolina sounds like a fine plan to me.

Birthday groups, date nights, and family dinners all fit here. The setting manages to feel both festive and homey at once.

Plan Your Visit Before The 4 PM Doors Swing Open

Timing matters with this one. El Matador Restaurant serves dinner only, opening at 4 PM Tuesday through Saturday.

Doors close at 9:30 PM on those nights. Sunday and Monday are off days, so don’t make the drive and end up staring at a locked door.

You’ll find it at 2919 Wade Hampton Blvd, Taylors, SC 29687. It’s an easy trip for anyone around the Greenville area.

Parking is free, with spaces both in front of and behind the building. That’s one less headache on a busy evening.

Craving it on a lazy night? The restaurant takes orders for takeout and delivery too.

Still, I’d argue the full experience is worth showing up in person. The decor, the history, and maybe a chat with the owner don’t fit in a to-go bag.

For travelers exploring South Carolina, this stop offers more than dinner. It’s a delicious chapter of local food history you can actually taste.