THE BEGINNING OF A
With a long history that supports us and a future that continues to announce successes and expansion, Grupo Anderson’s has positioned itself as the most solid restaurant conglomerate in Mexico. Our history dates back to the 1960s, where an ambitious young worker became interested in the restaurant industry. Guided by his creativity and vision, he created an innovative restaurant concept that, to this day, offers a different experience from the competitors without limiting itself to just selling food.
Carlos Anderson, our founder, opened his first food stand called “Las Banderillas” in Mexico City. Due to its great success, it managed to expand it to 28 different locations around the city. With so much workload and an unreliable team, he decided to change his philosophy following the phrase “the master’s eye makes the horse fat” by creating the slogan “To the eye of the master”.
THE PARTNERSHIP THAT CAUSED A RESTAURANT MONSTER
This year, Carlos Anderson and Chuy Juárez partnered to open The Shrimp Bucket restaurant in the city of Mazatlan, one of the most popular tourist destinations in Mexico. However, it was not the only project that they developed together since, thanks to their work, effort and dedication, they started the restaurant conglomerate: Grupo Anderson’s.
AN EXAMPLE FOR THE INDUSTRY
Anderson’s restaurant was born, which became a great example for the restaurant industry thanks to its style and excellent business model.
AN ICON IS BORN
The legacy that Grupo Anderson’s was creating with its restaurants was amazing. Over the years, it was guaranteeing quality and impeccable service, establishing the group’s first brand: Carlos’n Charlie’s, a place that does not go out of style.
THE BEGINNING OF A LEGEND
Grupo Anderson’s most iconic brand was born: Señor Frog’s, in the city of Mazatlán, Mexico, which was created specifically to break the rules. Here, the events make lunch or dinner an unforgettable occasion, such as the foam party, glow party, the phosphorescent party; where everyone paints themselves with colors to shine on the dance floor, or Latin nights are designed for everyone to enjoy their visit.
THE LIGHT GOES OUT
In this same year, the light goes out in Grupo Anderson’s. Its founder, Carlos Anderson, leaves behind an invaluable legacy for the restaurant industry that has been an example to follow.
NEW CEO, A NEW DIRECTION TO SUCCESS
David Krouham takes the leadership of Grupo Anderson’s, who was involved for 11 years in the creation and operation of Señor Frog’s and Carlos’n Charlie’s, with the aim of continuing to carry the group’s philosophy to every corner of Mexico and other countries.
THE PIONEER OF FINE DINING IN MEXICO
Harry’s Prime Steakhouse & Raw Bar was inaugurated in Cancun, Mexico, being Grupo Anderson’s first fine dining concept. Its meticulous attention to detail, exceptional service and special attention to the selection of each ingredient, is what distinguishes the culinary proposal of this place.
THE BEST SEAFOOD CONCEPT
Fred’s was created in Cancun, Mexico. A restaurant that specializes in seafood cuisine with traditional Mexican dishes and a wide variety of lobsters and American favorites.
RENEWING MEXICAN GASTRONOMY
Porfirio’s, the restaurant that praises the best of Mexico, begins operating in the Caribbean. This concept transforms the traditional flavors, textures and aromas of the country into the most exquisite dishes of Mexican haute cuisine, the result of a careful selection of ingredients and an environment where music, decoration and taste harmoniously intertwine.
THE EXPERTS ON THE GRILL
La Vicenta opened its doors in Mexico City, to become the perfect place to enjoy with friends and family the taste of the grill, accompanied by a very extensive menu; with juicy meat cuts, snacks and refreshing drinks.
IMMERSION INTO NIGHTLIFE
H ROOF transformed Mexico’s nightlife scene, becoming an example of style and exclusivity, where chic and trendy people from all over the country meet to spend unusual nights in the most popular destination in the Caribbean: Cancun.
THE STRONGEST EXPANSION OF
HAUTE CUISINE THAT CONVERTS WITH THE EARTH AND THE COSMOS
BAK’ by Harry’s arrived in Tulum as a complete sensory experience immersed in an environment that finds harmony with nature; including the best meat cuts in the world and the most exotic seafood brought fresh from origin.
Likewise, H MOONLIGHT Tulum opens offering a stage designed to reveal and unfold the most enigmatic rhythms brought by the night tide. An exclusive nightclub where every weekend the evening becomes endless and the rhythms generated by resident and guest DJs fill the atmosphere with an electrifying harmony.
As for Porfirio’s, this brand continues to conquer every corner of the Mexican Republic by expanding to new cities, such as Guadalajara, Merida, Puebla, Culiacan, Playa del Carmen and Mexico City, reaching 10 units that bring the best of the street to your table.
THE MOST AMBITIOUS PROJECTS, COME TRUE
CAO opened in the city of Cancun. A place of conviviality, sophisticated and timeless, whose purpose is to honor good friends and pay tribute to good food and good drinking. Its culinary proposal includes a wide range of hot and cold entrees, cuts of the best quality meat and fresh preparations from the sea that will delight anyone.
H BAR arises in Mexico City, a space that exudes perfection in every detail, making Grupo Anderson’s line of nightclubs grow.
A new line of restaurants was opened under the name Delivery Kitchens by Grupo Anderson’s, which focuses on the take-out industry, standing out with high-quality products and delicious flavors that delight any palate with five different brands, such as Coco Bonito, Sushi Nation, Big Larry’s, Lucky Rabbit, and Oliver’s Cookies & Sweets.
Also featured is the most recent brand added to the restaurant conglomerate’s list, called Ilios Greek Estiatorio. This restaurant honors the breadth of Greek cuisine by taking traditional cuisine to a new level of elegance and sophistication amid décor inspired by the conspicuous landscape and rugged beauty of Greece. It is located in the cities of Cancun and Tulum, with expansion plans to Playa del Carmen and Mexico City.
CONSOLIDATION AS THE BEST RESTAURANT GROUP IN MEXICO
Grupo Anderson’s consolidated itself as the most important restaurant group in Mexico and continues with its growth and expansion, betting on one of the most chic destinations in the Riviera Maya, Tulum.
This year Macario and Nicoletta opens its doors; the first one is a restaurant that presents an ode to Mexican haute cuisine, reinterpreting its flavors, smells and textures in culinary works of art that will transport you to the beginnings of an ancient culture.
On the other hand, Nicoletta enhances the diversity of Italian cuisine in a contemporary way, without losing the essence of its traditions and seasoning, incorporating endemic ingredients from our country, which together create unique taste experiences in each of its dishes.
WHAT WE ARE TODAY...
Today, Grupo Anderson’s has 14 brands with more than 50 units distributed throughout Mexico, the United States and the Caribbean. These numbers indicate that we are the largest restaurant group in the country; however, we continue to work on an expansion plan that includes ambitious projects and more locations internationally.