There’s nothing quite like childhood and devouring a cup of mac and cheese.
That nostalgic reminder was one of many takeaways from my recent visit to New Mexico’s first Dave’s Hot Chicken restaurant, which officially opened to the public Oct. 10.
Before the public debut, the Nashville-style chicken restaurant first previewed its food to media and friends and family of employees two days earlier.
It was a packed house, with every seat inside and outside the restaurant filled and lines of people flowing out the door into the parking lot.
Deryl Pangelinan — COO of Dave’s Hot Chicken’s first and largest franchise group, DHC Licensing — said the event received a “busier-than-normal” turnout for a typical friends and family opening event. The franchise group has opened more than 20 locations so far.
“This day is where it really beefs up the excitement for us,” Pangelinan said at the event. “This is it. When you see the life of the community right in front of you, this is what it’s all about.”
Those in attendance included Toni Kersting, a friend of an employee at the restaurant, and her 5-year-old son Nolan Kersting, who gave the mac and cheese his stamp of approval.
The chicken itself was equally thrilling for Kersting, who ordered a Reaper chicken sandwich. The Reaper is the restaurant’s hottest spice level, deriving its heat from Carolina Reaper peppers, one of the world’s hottest. Customers must sign a waiver to order this heat level.
“It’s pretty spicy,” Toni Kersting said. “I think it’s delicious. I’m really impressed.”
With New Mexico known for its spicy chile, I asked Pangelinan how Dave’s heat compares and if he thought New Mexicans could handle the Reaper.
“I think a lot of people from Albuquerque can handle it,” Pangelinan said. “But I don’t recommend it on your first try. I recommend working your way up.”
