Born in México, Ignacio Jimenez opened Superbueno in New York in April 2023; the bar rocketed to No. 2 on North America’s 50 Best Bars 2024 and 2025, winning the Disaronno Highest New Entry Award and placing Jimenez among the 2025 James Beard semifinalists for Outstanding Cocktail Service.
Raised in Naucalpan de Juárez, Jimenez moved to New York City at twenty, starting as a bar-back at Saxon + Parole before becoming head bartender at mezcal shrine Ghost Donkey (NoHo, Manhattan). There he earned a reputation as an agave whisperer with jalapeño infusions and tamarind cordials.
In partnership with bar entrepreneur Greg Boehm, he opened Superbueno (13 First Ave., East Village, Manhattan) in April 2023. The concept proudly labels itself Mexican-American: pink neon, Lucha Libre murals and a menu melding high-spec technique with Mexico City street flavors. Signatures include the Guava Highball (tequila blanco, fresh guava, Topo Chico), the Roasted Corn Sour (mezcal, charred elote, nixtamal cordial) and shareable Dorilocos stuffed with ceviche and jícama pico.
North America’s 50 Best Bars crowned Superbueno No. 2 in June 2024 and gave it the Highest New Entry Award; the bar held the No. 2 spot in 2025 and was named Best Bar in the Northeast USA. Globally, it debuted at No. 27 on The World’s 50 Best Bars 2024, plus the London Essence Best New Opening Award.
Jimenez builds his program on three pillars: Latin inclusivity, technical craft, neighborhood spirit. Cumbia and Mexican indie-pop soundtrack the room; staff sport guayaberas; spontaneous conga lines erupt on busy Fridays. VinePair honored the bar with the 2023 Next Wave “Bar Program of the Year” for garnish sustainability and clarified-lime juice that extends citrus life.
Beyond the bar, Jimenez promotes community-made mezcals from Oaxaca, MEX, and documents immigrant Latin mixology in Brooklyn, NY through his “Flavors of Immigration” project. Under his DJ alias “Wizard Nacho,” he spins at pop-ups in Los Angeles, CA (USA) and pens the Punch column Cocktails sin Fronteras on Mexican spices in pre-Prohibition classics.
