What happens when Southern barbecue meets Mexican fare? Mexicue, a food truck turned brick-and-mortar concept with a new Chelsea location where you’re guaranteed to find just as a delicious of a margarita as you will some tender brisket. Or as the eatery like to put it, “We smoke, braise, char, pickle, juice, mash, grind and create — in a way that is inspired by the Mexican tradition. All with a twist of the American South. We believe in authentic, down-home cooking techniques. Nothing fancy.”
Photography: R'el Dade + Marcus Lloyd
According to creator Thomas Kelly, the Mexicue concept was dreamt up back in 2010 after a trip to Los Angeles. “After a trip to LA in 2010, my partner (David Schillace) was inspired by all the creative well-branded food trucks there and realized there was an opportunity in New York. We sat down early in 2010 to discuss concepts and immediately pinpointed Mexican Barbecue as a prefect concept for a truck, and restaurants down the road. The food was basically what I was cooking at home all the time – taking slow and low barbecue and Southern comfort food, and blending it with the fresh bold flavors of Mexican cooking,” he tells The Culintro Blog.
Photography: R'el Dade + Marcus Lloyd | Mexicue
The result is a winning menu packed with unique fusions, including barbecue sauce spiked with chillies de arbol and smoky short-rib tacos with spicy red salsas. Meanwhile vegetarians can enjoy dishes such as barbequed beet tacos with goat cheese accented with a vinegary arbol-laden sauce. Poblano mac and cheese, grilled cornbread with chipotle butter and burnt end brisket chili with crispy tortilla chips and slow-simmered black beans are also some of the eatery’s most tempting Mexican meets down-home cooking options.
So does Kelly miss his food truck roots? Not so much. According to Kelly his foray into brick-and-mortar spaces, with Mexicue now boasting several locations throughout the city including venues in NoMad, Midtown, and Chelsea, as well as Stamford, Connecticut, has been a welcomed evolution for the brand. Kelly explains, “Operating a food truck was actually far more challenging than brick and mortar, in most respects. With a brick & mortar location we never had to worry about parking, weather, parking violations, generator problems, etc – all challenges that could prevent the food truck from opening. I think the most challenging aspect of moving into a brick and mortar location was translating the experience people loved at the truck.”
Be sure to also check out An Insider’s Guide to NYC’s Best Outdoor Dining & Drinking Spots Right Now →
Plan Your Jet Set Wedding at This Apulian Paradise
Everything You Need to Know About the Guadalupe Valley
17 of San Francisco's Most Unique Coffee Shops
This Ballroom Wedding is Bringing Old Hollywood Glam Back
11 of California's Coolest Cannabis Dispensaries
You Can Stay at This Former Bunker That Is Now a Luxury B&B