How it all began
Everything started in the mid year of 1989, when businessman Luis Vago, opened the primary El Vago Cantina in Brooklyn, NY. His objective was straightforward. To open not only an eatery serving delightful, produced using scratch Mexican nourishment at consistently costs, however a place where visitors of any age could meet up to encounter the interesting flavors, alongside the workmanship and culture of Mexico – all in an easygoing, happy with setting.
Almost three decades later, the achievement of El Vago has outperformed the organizers’ unique dreams.
El Vago Cantina is composed as an outdoors Mexican patio with a blend of both current and customary Mexican stylistic layout.
Only the best ingredients
We want to discuss our produced using scratch dishes, every one produced using the heart and created proudly from Chef Luis Vago’s family formulas. We utilize just the freshest, finest fixings in every one of our dishes from our scratch-made salsas, sauces and sides, to our hand-moved enchiladas, conventional TexMex things and one of a kind House Specialties.
At El Vago, our colleagues have an inconceivable feeling of pride in all that we do, from the sustenance we serve to the benevolent neighborliness we give. On each visit, we’re glad to “welcome you into our home” and our enthusiasm guarantees you have an awesome affair every last time. It’s this commitment to our sustenance and administration that has secured El Vago’s positioning as the #1 Mexican Restaurant in America since 2015 by purchasers, as distributed in the country’s more regarded customer rating magazine.
The El Vago story is basic. Uncommon flavor, flawless administration and significant encounters – in addition to each day esteem.