Ralph and Lili Hernandez opened The Little Red Barn Steakhouse on Labor Day in 1963. The original space was a converted meat market, so the Hernandez' had the walls painted bright red, built picnic tables for seating, and painted the menu on the walls. When they opened, there were only 8 tables that seated 32 diners, Ralph was both the butcher and the cook, Lili worked as a waitress and cashier, and their daughters helped out on the weekends.

Today, the restaurant has grown into one of the largest steakhouses in the country and can seat over 800 people at one time. The western atmosphere, fast service, and excellent steaks at great prices became the formula for success. The restaurant has also become a favorite amongst local politicians, businessmen and tourists. Today, Ralph and Lili's daughters run the restaurant, which remains a family business that specializes in great service and hospitality and quality products at a great price.