From Cheddar.

At the corner of First and First in New York City’s East Village, Super Bueno is rewriting the rules of Mexican hospitality. Ranked #1 in the United States and #12 globally by the World’s 50 Best Bars, this vibrant cocktail bar is the culmination of maestro de ceremonias Ignacio "Nacho" Jimenez’s 20-year journey through NYC’s cutthroat hospitality scene.

But Super Bueno isn’t trying to recreate Mexico City in Manhattan — it’s something uniquely hybrid. From a Mole Negroni featuring 13 ingredients fat-washed into mezcal, to a "vodka soda" that’s actually guajillo pepper-infused vodka with clarified guava cordial (they sell 3,000 per month), every drink tells a story. Nacho identified a crucial gap: sophisticated representation of Mexican-American culture beyond margaritas and palomas.

In a neighborhood that’s seen 8-10 new bar openings since Super Bueno launched, Nacho’s focus on lighting, music, custom Japanese ice, and genuine hospitality has created more than a bar — it’s a 20-year story poured one cocktail at a time.

0:00 Intro
0:30 Meet Nacho Jimenez: From Guanajuato to NYC
1:31 Breaking Stereotypes: 24 Years in the Making
2:23 Filling the Gap: Mexican-American Culture Done Sophisticatedly
3:52 The Mole Negroni: 13 Ingredients, One Signature Drink
4:38 The Viral Vodka Soda: Not What You Think
6:09 Food Philosophy: Flavors That Remind You of Mexico
7:38 World Recognition: #1 in the US, #12 Globally
8:23 A Local Bar With a Global Impact

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