Historic Triangle residents will soon be seeing a popular Virginia Beach restaurant in their own backyard.
Jose Tequilas Mexican Grill and Cantina plans to open a new restaurant in Williamsburg in early March, said General Manager Frankie Ledezma.
“We really love the area, and it’s family oriented,” Ledezma said. “Even having the College of William and Mary there allows us to get a good foothold in that area to hopefully do well…Williamsburg seemed to make sense. The opportunity arose and we grabbed it.”
The new Jose Tequilas will open at the former site of Uno’s Pizza, at the intersection of Bypass Road and Waller Mill Road, across from Cracker Barrel.
Ledezma said that the location is a good one for the new restaurant, as it is a high-traffic area—and one with many hotels nearby. He said he anticipates partnering with the hotels along Bypass to shuttle their guests to Jose Tequilas and offer them a buffet.
Ledezma said he is excited to offer Jose Tequila’s menu in Williamsburg.
“We have a bunch of things we can offer the area that other restaurants in the vicinity don’t have,” Ledezma said. “We have a diverse menu of flavors for every palate.”
Ledezma highlighted Jose Tequilas signature dish, the Molcajetes, which has ingredients including shrimp, stuffed jalapenos, cactus, beef and chicken fajitas, and smoked sausage.
“We heat up the cheeses and it’s still boiling when you get it,” Ledezma said.
Ledezma said his personal favorite menu item is something more traditional.
“Our fajitas burrito is phenomenal,” Ledezma said. “I have to stop myself from ordering it every day.”
Jose Tequilas also offers happy hour specials Monday through Thursday from 11 a.m. to 8 p.m.
According to Ledezma, Jose Tequilas has existed since 2014. However, his family — which owns and operates Jose Tequilas — founded the Virginia Beach restaurant El Tapatio in 1996.
“We cater to families and all ages,” Ledezma said. “We promise you’ll come back. We’ve had customers follow us from the first restaurant to now.”
Ledezma added, “Every location is so distinct, there are regular customers that come in and the entire staff knows their name. I take a lot of pride in offering that kind of service.”
