The potential sale of *La Casa de Toño* for nearly $400 million has drawn attention to the story of the man who built one of the capital’s largest Mexican food empires, starting from the entryway of his family home.
In addition to its more than 80 existing locations, the brand is now the subject of negotiations that could take it even further, with business groups interested in acquiring the family-owned company.
Marco Antonio “Toño” Campos began his entrepreneurial journey in 1978 while still a law student.
At just 18 years old, and with the support of his mother and grandmother, he sold quesadillas and tacos from a small stall in the Clavería neighborhood of Mexico City’s Azcapotzalco borough. The popularity of his dishes soon outgrew the limited space available on the street.
The family’s solution was to open the doors of their own home to customers. The house was transformed into a restaurant, and “Toño”—originally just a nickname used by diners—became the official brand name.
The establishment—initially known as *Las Dos Poblanas* in honor of the women in the family—was formally established in 1985 under the name that dominates the capital’s culinary scene today.
*La Casa de Toño*’s growth was not immediate. The family gradually took over more space along the same street and, over time, opened branches in other parts of Mexico City and the State of Mexico.
One of the original features still preserved today is the green awning bearing the logo—a symbol of that first location.
Expansion was solidified by the introduction of new dishes, such as *pozole*, which became the chain’s signature item. *La Casa de Toño* established itself as a market leader thanks to two key factors: affordable prices and fast service.
Families, office workers, and young people alike turn to its locations as a reliable dining option at any time of day—a trend evident in the long lines that frequently form outside. The company currently operates 81 branches and stands out as one of the capital’s most recognized chains. Its reach and reputation have been built upon a family tradition that successfully adapted and grew.
