The popular food truck Percheron Mexican Grill opened a brand-new brick-and-mortar restaurant on Thursday, February 29 at 444 W. Ajo Way.
The new 3,600-square-foot restaurant is a major upgrade from the food truck, but they’re no strangers to the new space. Owner Diego Valencia bought the building back in 2019, which was the former El Tá Comiendo, and it was being used as a commissary kitchen for the food truck.
Now, the building’s renovations are complete and the staff is ready to welcome you in.
If you’ve eaten at Percheron in the past — the food truck has been around for more than 10 years now — then you’re familiar with the epic bacon-wrapped burrito on the menu. It’s by far one of our favorite burritos in town. The bacon is expertly prepared in a manner that keeps it delicate and crisp with each bite rather than one chewy piece that makes the whole thing fall apart.
Also on the menu, Sonoran hot dogs, carne asada tacos, quesadillas, and caramelos a la carte.
Meanwhile, the food truck at 4860 S. 12th Ave., which is about a mile away from the brick-and-mortar.
Percheron Mexican Grill’s new brick-and-mortar restaurant is at 444 W. Ajo Way (food truck is located at 4860 S. 12th Ave.). For more information, follow Percheron Mexican Grill on Facebook.
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Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
