Mundo’s: What’s in a name?

Burritos and tacos made from his grandmother’s recipe — that was the family-crafted food Mundito Villapudua dreamed his family’s Mexican restaurant would serve.

“He was right on the money with that,” said Mario Villapudua, Mundito’s uncle and owner of Mundo’s restaurant. “He would say, ‘Dad, why are you making this so hard? Why don’t you just open up a restaurant where you are serving burritos and tacos?'”

But Mundito never saw his ideal restaurant. Following his nephew’s death 13 years ago, Villapudua decided to fulfill his dream for him.

After moving to Logan, Villapudua opened up a restaurant in Aggie Station — a “burrito and taco bar” Villapudua said.

History senior Mat Winn was in line at the Aggie Station, buying a Monster energy drink when he noticed a restaurant inside the gas station selling burritos.

“I asked the person behind the counter, ‘Are they any good?'” Winn said.

More than seven months later, Winn is not only still impressed by the taste of Mundo’s food, but he has converted two of his friends — accounting sophomore Garrett Peck and business sophomore Spencer Hanks — to the restaurant, as well.

“Mundo’s is the new Cafe Rio,” Peck said as he sat with Winn and Hanks at the new location in Blue Square. Latin music played in the background, and they would eat the same burritos and tacos that were served at the Aggie Station.

Villapudua said that consistency with the recipes has contributed to the restaurant’s popularity.

“I think we’ve done a good job with that, keeping our flavors together,” Villapudua said. “Being consistent with the product. Fresh product is so important.”

For Villapudua, the move to Blue Square was a way to meet the needs of frequenters of Aggie Station, with more parking, more seating and a closer location to Utah State University campus.

“It used to be that 80 percent of our sales were to-go at Aggie Station because it was so limited seating,” Villapudua said. “This gives the opportunity to give people the dining experience.”

This dining experience has changed how Mundo’s conducts business, Villapudua said.

“So it’s switched over from 80 percent to-go, to 80 percent dine-in,” Villapudua said. “It’s important for a restaurant owner for people to sit down in restaurant, to enjoy the ambiance and great food.”

Villapudua said that the support that lead to his success has come from the community, and not just from USU students.

“That’s one of the biggest questions we get, is, ‘What are you going to do when the students leave and the university shuts down?’ Villapudua said. “We’re blessed to say that we have a strong community support. We depend on the students, that’s one of the big reasons we choose this location, so we can offer them a great product at a great price. With that being said, the support coming from the community has been unreal.”

Villapudua said that he is looking to expand Mundo’s in the next year or two, with possible locations in southern Logan, Ogden and Salt Lake City. But the name of the restaurant will remain as a reminder to Villapudua of his nephew.

“Behind a name, there should always be a story, and this is one for the ages,” Villapudua said.

—katherine.l.larsen@gmail.com