Chattanooga Pulse

When I say Amigo Mexican Restaurant, you say…. Well, most people probably would say, “Tacos”, right?  That’s not necessarily the right answer anymore.  Fernando Cordero, the 25-year-old owner of Amigo Mexican Restaurant in Hixson, is intent on growing his restaurant.  He doesn’t want to change the image of Amigo Mexican Restaurant—just augment it.  Since taking over the Hixson location nearly two years ago, Cordero has begun building a team to put his innovative ideas into play.  He has hired a front-of-house manager, a kitchen manager, and, most recently, a bar manager.   Together, these four lay out the plans to bring Amigo Mexican Restaurant in Hixson back into its own.

Cordero has plenty of experience in a restaurant setting. He started working in his family’s restaurant at age 12.  That’s right—at 12, Fernando Cordero was washing dishes.  At 14, he moved into the role of server, and by the time he was a senior in high school, Cordero was managing one of his family’s restaurants in Cleveland.  Working alongside Cordero was David Gonzalez, now front-of-house manager at Amigo Mexican Restaurant in Hixson.  Braulio Espinoza, the kitchen manager, has been part of the Amigo team for six years now.  Dave Beardsley, bar manager, is the newest staffer.  Don’t let that fool you, though—Beardsley comes from a background of training bar managers for a similar chain of restaurants.  With all that combined experience, as well as cutting-edge ideas, we can expect great things from this group.

Already, you can see changes taking place in Hixson.  Cordero has begun remodeling the restaurant.  He plans to move the entrance and make room for more seating.  He has added menu items, six to be exact, and several of those have become bestsellers already.  Two of the hottest sellers are Tilapia Tacos, grilled tilapia with pico de gallo mixed in, wrapped in two layers of tortillas and topped with a chipotle cream sauce, and “chiminanas”, a deep-fried banana wrapped in a crispy flour tortilla, tossed in cinnamon and sugar, drizzled with honey and chocolate, and served up with a scoop of vanilla bean ice cream.

Beyond adding to the menu, Cordero and crew have made subtle changes in current menu items.   They have instituted better control over recipes and seasonings and made changes in the way some items are presented.  They have worked hard to create the most pleasant dining experience available.  Cordero and team strive to make sure food is served in a timely manner and that each guest receives the same treatment they would get if Cordero himself were serving them.

Naturally, Cordero wants to keep diners satisfied and coming back; but it goes beyond that for the restaurateur.  In the early ’90s, Cordero’s father branched off from Monterey, a chain opened by his wife’s godfather in Atlanta in 1974.  The first Amigo Mexican Restaurant was opened in Johnson City, Tennessee, and several more soon sprung up in both Johnson City and the Chattanooga area.  Today, Cordero, his older brother, and cousins control the company started by his father.  Says Cordero, “This is a family-type of restaurant.”

While change is afoot at Amigo Mexican Restaurant in Hixson, some things remain the same.  There are still 75-cent hard-shell beef or bean tacos on Monday nights, and they still have karaoke in the bar on Thursdays and Sundays.  Cordero and his group of managers have found the perfect balance of tradition and innovation, and given that blend a home at Amigo Mexican Restaurant in Hixson.

Amigo Mexican Restaurant has five locations, including East Ridge, Brainerd Road, Red Bank, Dayton, and at 5450 Hwy 153 in Hixson, (423) 874-8049, www.amigorestaurantonline.com.