The restaurant's small menu will focus on fun, quality "Mexican eats and treats"
Americano Mexicano — a stand specializing in raspados, aguas frescas, and fruit cups — is expanding to a brick-and-mortar restaurant. It will be located at 800 E. University Blvd. — the former home of Auld Dubliner.
“One of the reasons for picking this particular location was that the bones of the restaurant were exactly what we were looking for,” said Priscilla Johnson, marketing manager with American Mexicano. “The wood beams, chairs, and overall style melted well with the traditional Mexican decor infused with the Modern day.”
The 3,600-square-foot restaurant took the “restoration rather than renovation” route, utilizing the pub features whenever possible for an old world rustic feel. New additions include updated light fixtures, bright colors and a sombrero backdrop on one wall for a fun photo-op.
“It will be traditional Mexican food, but a lot like the decor, it will have a modern-day twist like no other,” Johnson said. “The drinks paired with the food will not only be unique with our own from scratch recipes but they will be a visual to behold. Presentation is everything and we want the next table to look at the drinks and say ‘What is that drink? We want that drink.'”
The small menu will focus on fun, quality “Mexican eats and treats” including additions such as micheladas, mango-on-a-stick, mariscos, piñas locas, cocos locos, sandías locas, and more. The restaurant will still feature their house-made tamarindo, jamaica, horchata, and other aguas frescas, raspados, and fruit cups.
“We want people to feel the experience, not with just the decor but feel it in the food and service,” Johnson said. “We want to set the tone when people walk through our doors. No matter what kind of day they have had, they can come and our unique song will let them experience a new taste and feel like no other. ”
The restaurant will start off with dinner hours, then expand with lunch and breakfast daily. The grand opening is scheduled for Saturday, October 6.
“We are giving you a special invitation to come experience this because there are some things you just have to see, taste, and feel for yourself,” Johnson said.