Owner Marshall Dean grew up in Guadalajara and lived there for more than 40 years before moving to the United States. He told BKMAG last year that opening Macario had been a longtime dream and a way to introduce one of his favorite foods to New Yorkers.
The lonches come with pulled pork, pulled chicken or panela cheese and are served on birote, a Guadalajara-style sourdough roll custom-made for Macario. The menu also includes quesadillas and guacamole.
No word on an exact opening date other than this fall...
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