Mexicue combines Latin, Southeastern American foods
The goal is just to become a part of that community and get to know the guests and, hopefully, develop a great relationship with them.”
WESTPORT — What started as a food truck in New York City has, over 12 years, become a small chain of restaurants offering what founder Thomas Kelly called a “truly unique” take on food not too grounded in any one particular cuisine.
The restaurant, called Mexicue to emphasize the inspiration from various types of food like Mexican and barbecue, opened its Westport location Nov. 16. The new spot is the second Connecticut location for the multi-cuisine-influenced restaurant, joining its Stamford location.
Mexicue started as a food truck in New York City in 2010. Kelly said their food takes inspiration from Mexican, Tex-Mex and southeastern dishes, combining it in “creative and unexpected ways.”
Kelly said Mexicue makes all of its menu offerings from scratch and the focal point is tacos. He said the restaurant features “big, bold flavors” and adds texture and color to meals, including the pulled pork taco, which includes pulled mushrooms, creamy chipotle sauce and cabbage kale slaw.
According to Kelly, 2010 saw an explosion of food truck popularity in parts
of the country, though it hadn’t yet made its way to New York. Kelly was working a day job in corporate marketing at the time, and picked up shifts at a restaurant at night. He had a passion for food and cooking, and eventually had the idea to open a food truck — and then came Mexicue.
The first full-service restaurant opened on 40th street in Manhattan in 2012. Now, the chain includes three locations in New York, one in Washington, D.C., one in Maryland and two in Connecticut.
The first Connecticut location opened in 2018 in Stamford. Kelly said Stamford was a logical first step after moving to Westchester County, N.Y., with his family.
“It’s really important for myself and my partners to be spending time in the restaurants and (with) the team and with the guests,” Kelly said.
He said Stamford is a dense city, so it made sense to open there. He also said he noticed Westport had many of the same kinds of people with similar dining habits as those in New York and Washington in Stamford.
So, that’s why Westport was the next location.
It took about a year from finding the Westport location for it to actually open, with the permitting processes in town, and construction and staffing shortages. However, Kelly said it was a good spot because it was not previously a restaurant space, so there was a clean slate to work with.
“Every single location feels quite different,” Kelly said.
Even going from Stamford to Westport feels different, he said.
Kelly said he and his partners were able to create something in Westport that represents their current brand, and each location shows the evolution of Mexicue.
He said there are some commonalities in the vibe of each, such as the music and the lighting, and the food options are typically the same.
Kelly described the restaurant’s aesthetic as eclectic, upbeat and vibrant, with big and bold colors.
“The goal is just to become a part of that community and get to know the guests and, hopefully, develop a great relationship with them,” Kelly said.
There are hopes to expand Mexicue in the future, but Kelly said they are currently focused on Westport. There are possibilities to open more locations in Fairfield County.
Kelly said they hope Mexicue becomes “a place that they look at as a fun, upbeat escape from cooking at home or other restaurants.”