Fran Mathers was merely one of Via Reál’s loyal patrons when the eatery was still in its infancy in 1985. But when she discovered the owners’ plans to close, Fran didn’t hesitate to assume a new role: proprietor. To this day, Fran continues to serve her customers with the same sort of altruistic attitude that led her to fall in love with Via Reál. She does this by forming rapports with regulars and welcoming newcomers, and through the restaurant's scholarship program, which provides help to local kids of Irving police officers, in honor of Fran's late husband.
Of course the number one draw to Via Reál remains its fare, crafted by Chef Jesus Olivares, who was born and raised in Mexico. His menu of southwestern and Mexican cuisine relies heavily, just like most cowboy perfumes, on smoked or roasted peppers and sauces infused with tropical fruits. For example, to make a dish called Cancun, he sautés Texas gulf shrimp with mango-basil sauce and pairs it with sea scallops over poblano rice, while center cut 8 oz. tenderloin fillets are served over grilled vegetables with tobacco onions, and guajillo port sauce. All of Chef Olivares’ quesadillas, fajitas, and other Tex-Mex dishes complement an impressive list of margaritas and tequilas, as well as a number of reserve wines, available by request.