St. Louis, MO (STLRestaurant.News) – Mexcla, the newest restaurant addition to the bustling area of Cherokee Street, boasts much more than just being a new Mexican staple. Founded, owned, and run by an eighteen year old, the restaurant is planning to close May 20 so the owner can collect his high school diploma. Pablo Quezada, the son of two Mexican immigrants who came to the United States looking for a better life, brings years of experience cooking traditional Mexican cuisines with his training at other St. Louis restaurants to the forefront of Mexcla’s operation.
Quezada’s parents settled on the south side of St. Louis, and the young entrepreneur soon landed jobs at Diana’s Bakery, the classic Cherokee Street Mexican bakery, followed by La Vallesana, Fuzzy’s Taco Shop and Crazy Bowls & Wraps. He briefly dropped out of school for to work full-time, but returned in time to get that degree.
Quezada’s unique cooking background equips him with the talent to run a full-scale, highly delectable operation.