Little Pappasito’s Transforms into Test Kitchen for Pappas Restaurant Group

Little Pappasito’s Cantina, a Tex-Mex staple since 1990, has quietly evolved into a test kitchen for the Pappas Restaurant Group. Subtle changes are being made, from updates to classic dishes like guacamole—now topped with pumpkin seeds, radishes, and olive oil instead of tomatoes—to a revamped menu layout and increased natural light in the dining room. This shift marks a bold move for the Pappas family, known for its traditional approach to comfort food. “We’re restarting the engine,” said Christina Pappas, vice president of marketing, as the group experiments with new dishes that may eventually make their way to other Pappas concepts.

The changes are driven by a need to adapt to post-pandemic challenges, including supply chain issues and rising food costs. The smaller 200-seat Little Pappasito’s offers an ideal setting for testing new ideas. The menu still includes popular Tex-Mex staples like fajitas and chile con queso, but the team is introducing innovative options like snapper crudo, pork carnitas, and spicy birria. With the addition of celebrated chef Alex Padilla, the kitchen is exploring creative additions such as mole sauces, heirloom corn masa, and updated cocktails. “You’ve got to keep changing,” Pappas emphasized, signaling that this culinary experimentation is just the beginning for the beloved Tex-Mex spot.