I recently took a trip south of the border and ended up with some left-over pesos. On the trip home, friends nudged me to blow them in the duty free shop, but I neglected—citing the Burguesa Burger within walking distance of the office, and how they don’t just take pesos, they prefer them.
Today I tried my luck at the Burguesa downtown, in the tunnels under Renissance Tower. There was a guy handing out paper menus in English and Español that confirmed “Preferimos Pesos!”. I ordered, and asked if they accepted pesos. The cashier laughed, so I asked “how much in pesos?”. She shook her head no. I clarified, and pointed to the menu I had just been handed. She even asked the cashier next to her, and again, “no pesos”.
So what gives? Is this just marketing shtick? The burger was good, but I still have just as many pesos, and not as many dollars.
Update: Our old friend and former D Editor, Jennifer Chininis—now at Sinelli Concepts, confirms Burguesa does take pesos.
Updated Update: Jeff “El Jeffe” Sinelli, Chief Burger Officer for Burguesa, Responds below.
Jeff “El Jeffe” Sinelli, Chief Burger Officer for Burguesa, Responds
Accepting pesos is part of our brand promise at Burguesa Burger. It’s on our apparel, our menu, and our website. We are sad to say that we failed on that promise. Stephen’s experience was, in fact, a training issue with a new cashier, and the situation has been rectified.
While no restaurant wants to disappoint a guest, we are grateful for comments like these, because they become opportunities for us. We use this type of guest feedback as a training tool to reinforce to our staff what we’re about. Pesos are part of the Hispanic culture, a culture that Burguesa honors and serves, so of course we’ll take ’em if you’ve got ’em (12 pesos to the dollar).
To stand behind our promise, during the month of August, Burguesa will double your pesos, so you can get two La Monumental combos—or whatever your pleasure—for the price of one. All of our guests will get twice their pesos’ worth at any of our Burguesa locations.
Thanks for giving us another shot, Stephen. Viva Burguesa!