The Story of the Lonche Bañado

In Guadalajara, Mexico, there’s a local favorite that most of the U.S. has never tasted — the lonche bañando. It’s a regional specialty, created in 1953, built on toasted birote bread (a Mexican sourdough baguette) filled with savory meat and bathed in a rich, warm, hearty, slightly spicy tomato sauce that’s poured over the top until the bread soaks up every drop. It’s messy, flavorful, and deeply comforting — the kind of meal you eat with both hands and a stack of napkins nearby.

At Macario, we’re proud to be the first and only place in the United States serving authentic lonches bañados. We source our ingredients carefully, locally, and organically. We prepare everything from scratch, and stay true to the dish’s Jaliscan roots — slow-cooked meats, balanced spice, and sauce made fresh daily. What you’ll find here isn’t fusion or reinterpretation. It’s a real taste of Guadalajara, right here in New York City.

From Guadalajara to New York City

Macario was born out of a craving — not just for food, but for flavor. Macario is a celebration of the lonche — both its history and its adaptability. Every detail, from the way the birote is custom baked at La Bicyclette every morning, to the final pour of sauce, is handled with care. We brought the dish here not just to serve it, but to share it — because once you’ve had a lonche bañando, you don’t forget it.

A New Take: The Prensado

We also created the Prensado — our modern spin on the classic lonche. Instead of drenching it in sauce, we press the sauce inside the bread, locking in the flavor and giving it that irresistible crisp-melty balance. We also add melted cheese to kick things up to the next level. It’s where the spirit of Mexican street food meets the New York appetite for bold cuisine.

The Prensado blends everything people love about American comfort food — the crunch, the cheese, the heat — with the flavor and texture of a true Mexican lonche. It’s hot, it’s rich, and it’s the kind of thing you start thinking about the second you finish it.

The Story of the Lonche Bañado

At Macario, we make every meal by hand, from our secret crema blend, to the slow-cooked meats and house-made guacamole. Our menu stays small on purpose — focused, intentional, and bursting with flavor. Whether you go for the original lonche bañando, our signature Prensado, or a plate of Mad Nachos smothered in cheese, crema, and Macario sauce, you’ll get a taste of something real.

Macario isn’t just about food — it’s about bringing a piece of Mexico’s flavor to New York City. Every lonche is a bridge between where we come from and where we are.

Welcome to Macario: a taste of Guadalajara right here in Park Slope, Brooklyn.