Mount Pleasant Magazine Nov/Dec 2016

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One is theTastiest Number
Mex 1 Opens on Sullivan’s
In GoodTaste
Walk into Mex 1
Coastal Cantina in West
Ashley and feel the beach
vibe wash over you –
the sunset wall behind
the bar, bathed in soft
oranges, yellows and
reds, combined with the signage and surfboards, the light
Mexican fare and the margaritas to
die for. You could swear the smell
of the ocean is in the air.
Well it is, because you’re actually at the new Mex 1 on
Sullivan’s Island, on the main strip where Station 22 used
to be. Mex 1 owners Dave and
Chrissy Lorenz, and Roddy
Smith, have opened a second
Mex 1 location. If you like
the beach shack ambience of
the West Ashley restaurant,
you’ll love the same authentic
Baja Mexican fare at their new
authentic beach location.
The Sullivan’s Mex 1,
unveiled to a hungry island at
the beginning of September,
offers what made the restaurant
popular in West Ashley, with
the ocean town thrown in.
Dave Lorenz, a veteran of iconic eateries Sticky Fingers
and Jack’s Cosmic Dogs, recommends that you enjoy the
“Bangin Shrimp Taco” – lightly fried shrimp atop crunchy
cabbage. The spicy, creamy “bangin” sauce is balanced by a
sweet agave-cilantro drizzle.
Or, said Lorenz, order the “Grilled Mahi Baja Bowl,”
packed with steamed brown rice and seasoned black beans
made in-house, drawing out a grilled mahi mahi seasoned
with a signature spicy Baja rub. Top it with pico, jack
cheese, guacamole, green onions and fresh cilantro.
Of course, you’ll wash it down with a margarita –
and not one of those over-stuffed margaritas in a gorilla
glass that oozes sour mix. At Mex 1, it’s a house recipe
featuring 100-percent blue agave tequila infused with
fruit, which you can witness comingling in Mason jars
By Barry Waldman
right behind the bar. The pineapple habanero margarita is
a customer favorite.
Mex 1 was named for the highway that traverses the
narrow Baja California peninsula of western Mexico. The
fare, colors and music are light, exuberant and fresh, the
food and atmosphere you want greeting you after a day
on the waves. Even at the West Ashley location, you can
stop in and find surfers in their board shorts as well as
guests in work attire.
The restaurant business is often where dreams – and
fortunes – go to die. It’s a daily grind that requires
perpetual attention to the big picture and the smallest
details. So when the Lorenz’ and Smith made the leap five
years ago in West Ashley,
they knew they had to
deliver constantly.
“The core of our business
is consistent, craveable food
and the cleanliness of our
operation,” said Dave.
This even meant giving
up a day’s receipts to clean,
organize and train staff
to demonstrate to the
employees the importance of
focusing on the small details.
The booming hospitality
industry in the Lowcountry
has made this a tough time to recruit and retain quality
food service employees. Mex 1’s owners envision a
corporate entity with multiple locations, providing
numerous opportunities for new hires. Dave said the
owners realize that to build a great company, they need
great people, and to keep great people, they need to treat
their employees well. Both Lorenz and Smith learned this
lesson from past restaurant experiences.
Lorenz said Mex 1 will never sacrifice quality for a few
extra bucks.
“Profits result from quality, not the other way around,”
he remarked.
To learn more, visit or
call 843-882-8172.
Bangin Shrimp Tacos are among the most popular items on the
menu at mex 1.
Photo courtesy of Mex 1.
GT 31