The Buildout Superbueno
Jan 14, 2026
Ignacio "Nacho" Jimenez, a prominent bartender and owner of Superbueno in NYC, dives into the vibrant fusion of Mexican and American bar culture. He shares his journey from early jobs to mastering bartending, influenced by mentors and his work at Ghost Donkey. Nacho discusses the unique design of Superbueno, focusing on community and seasonality in its cocktail menu. Exciting plans include a cocktail book celebrating Mexican-American drinks and potential expansions, all while keeping cultural relevance at the forefront.
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From Server In Dallas To New York Bartender
- Ignacio "Nacho" Jimenez arrived in the U.S. in 2000 and started as a server in Dallas before moving to New York.
- He spent years working up from server to bartender, learning hospitality craft through hands-on roles.
Public Shaped His Hospitality Vision
- Nacho found a formative home at Public on Elizabeth Street, starting as a back waiter and learning elevated hospitality.
- The space's design and team inspired his standards for cocktail bars and service.
Mentors Sparked The Bartending Dream
- Nacho credits bartender Brian McGorry and others for inspiring his desire to bartend and the confidence behind the bar.
- He worked every position at Public before earning a barback role and later bartending shifts.
