Today, we started making our guacamole from scratch bright and early. Our Tortillas will be hand-pressed every hour. And, everything will be made in small batches. We will fire up our grill and smoke over mesquite wood and keep those embers glowing until our last customer leaves. Things are always done a little fresher on the border. It’s no different here. Welcome! Our story traces back nearly three decades to 1982, when the first On The Border restaurant opened on Knox Street in Dallas, TX. Originally based on sizzling fajitas, frosty margaritas, happy hour and a booming patio, OTB has evolved and expanded over time to include a variety of craveable dishes inspired by the cuisines of South Texas and Mexico.