The owners of the 4-year-old popular Mexican soul food eatery in Delray Beach have tripled in size for their new second location in the former Grill Republic.
The larger space allows for Sunday brunch, offering quinoa pancakes with wild Florida blueberries ($9), crispy tofu toast with citrus-habanero glaze ($9) and fried chicken and blue corn waffles ($16).
“We’ll have extensive craft beer additions and close to 400 tequilas and mezcals — 100 more than our Delray location [$18 for a flight]. One noteworthy Mezcal brand is from Real Minero,” says co-founder Brian Albe, who also owns Cut 423 and Park Tavern in Delray Beach. “Our coffee tequila [$7] has a cult following. We use fair-trade coffee, Mexican vanilla beans, Ceylon cinnamon and bourbon essence.”
Bestsellers include smoked brisket nachos ($12), crispy fish tacos ($12), smoked brisket burrito ($16) and steak and shrimp fajitas ($22).
Rose-laced murals wrap around the 1950s-era building, which they’ve restored to warehouse-style with the additions of skylights, garage doors, vintage pulleys, antique smoked mirrors and a 60-seat indoor/outdoor bar. Huge industrial fans whirl inside Chicago brick walls, and lime tufted booths extend onto the front patio.