Famed for serving up a slow-cooked, wood-smoked Mexican/barbecue mash-up from its food truck since 2009, lunchtime favorite Mexicue (225 Fifth Avenue) opened its third brick-and-mortar location, in NoMad, last week, just in time for Cinco de Mayo — and you can drink cheaply for the holiday.
“We’re doing a three-buck margarita special,” says David Schillace, co-founder and CEO, which includes the smoky margarita, a twist on the classic made with mole bitters and a chile salt rim. “We’ve got over 70 different kinds of tequila and bourbon behind the bar, so it should be a fun night.”
Inspired by a visit to L.A. in 2008, Schillace and his partner, Tom Kelly, bought and outfitted a truck on the cresting wave of the NYC food-truck boom. “We were excited by this business. Tom was cooking a lot and experimenting with barbecue and Mexican food, and I always loved tacos,” says Schillace, “so it seemed like the perfect combination.
“When we first started cooking in the truck we had to keep things pretty simple,” he says. “We made three tacos and three sliders. It’s hard to believe that now we have three restaurants! Well, two and a counter.”
Don’t miss the smoky carnitas — they’re the perfect accompaniment to margaritas. “They just melt in your mouth,” Schillace says. “The smokiness of the meat, then the creamy cheddar and spicy chipotle sauce, and the sweet corn salsa…I just love these tacos.”