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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Make Agave Bars Approachable
- Before Ghost Donkey, mezcal bars were often serious and intimidating to newcomers.
- Nacho made agave hospitality approachable by prioritizing sharing, joy, and openness in service.
A Joke Became The Name
- The name Super Bueno came from a Sweetwater bartender's joke and instantly resonated with Nacho.
- He secured the name with a playful agreement: free drinks for life from the original suggester.
Letting Light Define The Space
- Nacho reopened the Boilermaker space by removing dropped ceiling inches to unleash daylight from the big windows.
- Exposing the higher ceiling and light connected the bar to the East Village street energy.
