I still pinch myself that we are actually real, physical restaurants. If you didn’t know, Mexicue began as a food truck started by a guy (me) who used to volunteer at some of Manhattan’s best restaurants after my day job as a marketer, to learn more formally about my real passion, food. I had this crazy idea of building a food experience that had the big, bold flavors of Mexican street food with a twist of the American South.
As the concept evolved into restaurants, we realized that the togetherness that great food and cocktails create is the real soul of Mexicue. It’s the conversation, the laughter, the community and life inside the walls of our colorful restaurants that make Mexicue special.
Flash forward 10 years later, and here we are today. Our business went from dine-in to delivery due to the current environment It's been so strange to realize that our entire business is effectively back on wheels again - out in an uncertain landscape with a totally new business model running gorilla style toward the future. We are making adjustments in real-time and listening to our customers on social and via email to get feedback on how we’re doing. And we are evolving every single day.
Our approach is to lean into social - both myself and the brand so that we can listen and connect with our customers. While we might not be at your table to ask how your meal was, we are still here listening to you and we are dedicated to creating a fun, vibrant experience with creative, delicious tacos and cocktails.
Thank you for 10 amazing years of community built through pulled pork tacos and a smoky margarita or two, and thank you for helping us into the next phase of what we will become.