The newest location is one of three on base and is the first Roberto’s dine-in facility as opposed to the mobile stands located on Mainside and Camp Horno.

“Everything is made from scratch. We serve very fresh and tasteful food without preservatives,” said Ray Gomez, operations director, Roberto’s Very Mexican Food. “Our ingredients are all homegrown and come from farms found here in San Diego.”

The restaurant was voted “Best Mexican food in San Diego,” according to the San Diego Union Tribune’s 2006 reader’s poll.

Construction for the $240,000 dining facility began in early February and was completed this week. The opening was celebrated with free lunch and dinner, as well as catered entertainment for the 600 patrons that attended.

The Mexican restaurant was founded in 1963 when the San Diego-native, Roberto Robledo, opened a tortilla factory in the San Ysidro community. The tortillas’ success soon encouraged the Mexican fast-food pioneer to open Roberto’s Burrito with a vision to see his family benefit and employees achieve their own dreams.

“We are San Diego’s original and first taco shop,” Gomez said. “Everyone that comes in here can expect to get a home-cooked meal.”

Roberto's restaurant tradition continues today with three base locations and five more throughout San Diego County.

“With my son in the Army National Guard, I feel a moral obligation to support our military,” Gomez said. “Owning and operating a restaurant on base doesn’t draw a large profit, it’s more about giving back than making money.”

Roberto’s new Mainside location is open from 8 a.m. to 4 p.m. Tuesday through Sunday.

“Roberto's is proud to be part of the Marine Corps Food Services at Camp Pendleton,” Gomez said.