About us · The story of Grupo Anderson's since 1963

Since 1963

More than sixty years of guests

Six decades opening restaurants in Mexico and around the world with the same idea: here there are no customers, only guests.

63Years in business
48Business units
+6,000Team members
20Brands
6Countries

Since 1960

Our story

1960
Our beginning

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”.
1963
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.
1968
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.
1969
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.
1970
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.
1990
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.
1996
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.
2007
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.
2011
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.
2012
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.
2015
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.
2017
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.
2019
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. 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.
2020
The most ambitious projects, come true

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.
2021
Consolidation as the best restaurant group in mexico

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.
2022
Conquering new terrain

The number one restaurant consortium in Mexico held its first golf tournament, with the participation of more than 150 players. The brands Señor Frog’s, Ilios, Porfirio’s, La Vicenta, HROOF, Harry’s, and Nicoletta, played a leading role in this sporting event, creating fun dynamics that reflected their unique personality. At the conclusion of the tournament, all participants and guests were able to enjoy “El Refugio”, an unforgettable party that carried the distinctive brand of Grupo Anderson’s, where fun was present through games, dynamics, a mechanical bull, a surfing machine, live shows, drinks and an impressive gastronomic offer.
2023
The continuous expansion

The expert grill brand, La Vicenta, with a history of 6 years in the market, famous for its great atmosphere and varied menu, opens a new branch in Playa del Carmen. With this new opening, it becomes the sixth branch.
2024
From local success to the world stage

Grupo Anderson’s was a protagonist on the international stage when it received the Best of the Best Awards 2024 in Dubai, consolidating its global prestige. It also won seven LatamDigital awards for its innovation in marketing strategies. In Cancun, the Fourth Golf Tournament and El Refugio offered an experience that fuses hospitality, sports and entertainment. The arrival of Señor Frog’s in Pensacola and Hollywood Beach, extending its irreverent spirit to new coastlines.
2025
Expansion with a taste of excellence

With the opening of Bodega Argentina, Grupo Anderson’s presents a proposal that celebrates the essence of the Argentine grill, combining premium cuts, traditional techniques and a contemporary approach that connects with the modern diner. Harry’s and Ilios arrive in Cabos, bringing their fine dining experiences to one of the most exclusive destinations in the country. This expansion reinforces the group’s presence in the Pacific with two emblematic brands that stand out for their sophisticated cuisine and exceptional service.
2025
Our brands, beyond mexico

The Anderson’s Group’s international vision is strengthened by its arrival in new strategic destinations. In Dubai, the group presents two new concepts: Rowley’s, a contemporary British-inspired steakhouse, and Tap Line, a cocktail bar that revolutionizes the nightlife experience in the DIFC financial district. Simultaneously, on the paradisiacal shores of the Bahamas, the group opens Shorebreak, a restaurant inspired by the tropical flavors and relaxed style of the Caribbean. This opening represents a firm step in the consolidation of Grupo Anderson’s as a global hospitality reference, taking its gastronomic proposal beyond Mexico’s borders.