The growth of Armando’s authentic and delicious reputation came over time. It was 1991 and owner Armando Villareal, then 27, wanted to take a chance in a new market. So he traveled nearly 2,000 miles south to Texas’ Rio Grande Valley hoping to engage its people in the New York pizza style, which originated in the early 1900s. “He came down here and found a small place for his restaurant,” said his wife, Nelly, who met her future husband that same year.  “He believed many people would come, but no one knew of us, not even the stray dogs.” After an unsuccessful yearlong stint on McAllen’s 23rd street, his pizzeria moved to Nolana Loop, where she said, “business began to grow.” “Most of our clients were professionals, people from out of town who’d hear about it and who knew what true New York pizza was,” she said. “True New York pizza” is wide, thin and foldable. And Armando’s Pizza was the first in both the McAllen and Edinburg areas to serve this type by the slice, something Nelly said she sees all the time now around the Valley.  By 1999, they randomly decided to try a new location in Edinburg, Close the University of Texas Pan American.  This was a big decision but a good one knowing students and faculty could benefit from their delicious food they offer. Advertising at the University was key, placing posters around campus and just getting customers in so they could try first hand what Nelly talks about. Coming here to try the giant, foldable slices of pizza goodness and it’s pretty tasty. Their ingredients are always fresh, the dough always homemade.  “People like it’s originality,” Nelly said.