There were a number of reasons Jack McGarry, the renowned co-founder and managing director of the award-winning The Dead Rabbit bars, felt the timing was “right” this past September to open the Irish-and-Mexican-fusion San Patricios Cantina & Pub in Jersey City, New Jersey.
Back in 2013, McGarry had successfully co-opened The Dead Rabbit in New York City (now with additional locations in Austin and Washington, D.C.), and two years ago, his team followed up with The Irish Exit pub inside Penn Station in Manhattan.
However, McGarry was eager to start a brand-new establishment in New Jersey. He had fallen in love with the state and its history several years ago, while dating his soon-to-be-wife (who lived in Jersey City).
“I have always felt their bar scene lags behind Manhattan and Brooklyn, mostly due to the prohibitive liquor license system that prevents many entrepreneurs from opening,” says McGarry. “However, from what I can tell, there’s definitely a consumer appetite for elevated, differentiated experiences; so for all those reasons, we felt the timing was right.”
While The Dead Rabbit bars and The Irish Exit are proudly contemporary Ireland-centric, McGarry felt the time was also right for an establishment celebrating the historical and cultural connections between both the Emerald Isle and Mexico.
The reason: McGarry is a big history buff, and during his research efforts a few years back, he “stumbled across” the story of the Los San Patricios Battalion, a Mexican Army unit composed of mostly Irish immigrants who fought during the mid-19th Century Mexican-American War.
McGarry became enamored with them. The more he learned about the Battalion, the more impressed he became—and the more determined he was to share their story. In fact, solidarity, community, and shared identity are the cornerstone concepts you’ll find on display at the San Patricios Cantina & Pub.
“Given the times we’re in, I felt it was a prescient moment to tell their story and Ireland’s, along with our shared migratory paths and the profound contributions we’ve made to America,” says McGarry. “It’s something I think is especially important to remember right now, with the xenophobia and toxic isolationist currents swirling around.”
And although there are plenty of Mexican spots in Jersey City, McGarry says most are taquerias or restaurants. A few very traditional Irish pubs, along with some excellent high-end cocktail bars and restaurants, also dot the landscape, but San Patricios is so much more.
“I wanted to create a space where you could have a great cocktail, a brilliant pint, and high-quality scratch-made food—somewhere that feels like a neighborhood bar but [delivering] a world-class offering,” counters McGarry. “That’s the niche I felt we could really inhabit, and I think [we] stand out in that regard.”
The talented team at The Dead Rabbit guides the new venue’s vision and execution. In addition to McGarry, this includes Director of Operations Laura Torres, Beverage Director Aidan Bowie, and Director of Strategy Gráinne O’Neill.
Taking inspiration from the Battalion, both Irish and Mexican cultures are reflected in the intimate corners and communal seating at San Patricios. The interior space blends the “raw textures” of an Irish pub (dark wood finishes, leather banquettes, and traditional pub stools and chairs) with the “vibrancy” of a Mexican cantina (Talavera tiles, hand-painted murals, small altar walls, and trilingual English-Irish-and-Spanish signage).
“It was really important, for me, to reconcile the warmth, comfort, and lived-in quality of great Irish pubs with the character and soul of great cantinas,” says McGarry. “That meant incorporating glazed stucco walls, arched openings, artwork everywhere, ornate metalwork, upholstery made from Mexican textiles, touches of neon lighting, and plenty of the colors synonymous with Mexican culture.”
Catholicism proved an important connection in building out the space, as the religion is shared by both Irish and Mexican cultures. The Dead Rabbit team bought out pews and assorted detailing from three Catholic churches and used them as furniture throughout San Patricios.
“It was that very faith that compelled the Irish to defect from the American army and fight for Mexico during the Mexican-American War,” says McGarry. “We used that reclaimed furniture for our banquettes, which adds another lovely layer of meaning.”
While The Dead Rabbit team wanted San Patricios to feel as if it’s always been in its current spot (a former Irish pub actually), they still desired to imbue it with a contemporary edge.
“Every detail was carefully considered to weave together elements from both cultures—the artwork, the knick-knacks, the objects celebrating the indigenous roots of each country, the story of the Los San Patricios Battalion, and shared threads such as rebels, revolutionaries, religious figures, athletes, and artists,” says McGarry. “I’m incredibly proud of the team for pulling all of this together without an interior designer in just nine to 10 weeks.”
The culinary program at San Patricios Cantina & Pub merges comforting pub fare and a “few classics” from The Dead Rabbit with bright, Mexican street food.
Early on, McGarry stressed finding a way to give his kitchen teams the platform to serve their food while wrapping it in a story paying homage to both Ireland and Mexico in a “world-class” way. The kitchen is helmed by Chef de Cuisine Joel Franco, originally from Cuautla, Morelos, Mexico, and Sous Chef Daisy Nando, born in New York City and raised in Puebla. Both are alums of The Dead Rabbit NYC, and both bring their heritage and creativity to the table.
“Before I’d even heard of the Los San Patricios Battalion story, I was blown away by the food our kitchen team at The Dead Rabbit [prepared] for their family meal,” says McGarry. “Like most back-of-house teams in America, the kitchen was primarily staffed by Mexicans and individuals from South America. When I’d go back there, they’d always urge me to try what they were cooking, and every single time I was completely floored.
“I loved the vibrancy of the food, but more than anything, I loved how it reminded me of the comfort, warmth, and accessibility of traditional Irish cuisine.”
The developed menu is divided into sections. “Bocadillos” small bites and “Entradas” appetizers lead off, while the taco section is split between “Pub-Inspired” (Fish & Chips or Corned Beef) and “Classic Cantina” (Chicken Curry Tacos). Next, “Los Fuertes” signature offerings combine classic pub fare like Ham & Cheese Toasties and Chicken Pot Pie with Mexican staples such as Enchiladas, Esquites, and Carne Asada. The finishing “Postres” dessert section includes Irish Coffee Tres Leches and Churros with Irish Whiskey Caramel. (Note: Their Mexican-Irish brunch hours menu spotlights breakfast plates that fuse ingredients from both cultures.)
McGarry cites the tacos, the Queso Fundido made with a mix of Mexican and Irish cheeses, the guacamole, and their homemade tlayuda chips as early favorites.
“We’re still finding our rhythm with consistency in the kitchen, given we’re only a few weeks in,” says McGarry, “but I’m delighted that everything is made in-house. We’ll only get stronger in the weeks and months ahead.
“I’m excited to see how dishes like Irish Stews and Sunday Roasts evolve within the San Patricios context, as we settle in.”
The beverage menu, co-developed with Bar Manager Diego Livera (also of Mexican heritage) and led by Bowie, showcases cocktails and spirits that celebrate Ireland and Mexico side-by-side. It is structured into five sections.
“It starts with our house Margaritas then moves into Agua Frescas that can be made with or without alcohol,” explains McGarry. “Next is the highball section, Cubas; followed by Citricios, our sours; then Intensos, the boozier serves; and finally Con Cafecito, our coffee drinks.
“Every cocktail uses the full range of agave spirits alongside Irish spirits, including Poitín, which shares a similar minerality to agave.”
Their strong-across-the-board drinks program is already well received by patrons. And fans of The Dead Rabbit can even find McGarry working behind the bar at times during these early opening weeks.
McGarry is especially proud of their Casa Margarita, which “encompasses the best” of the Tommy’s, Cadillac, and Classic versions. “I also love the draught Batanga and Paloma as well as the Chaparra made with Mexican rum,” he says.
For drinks, it’s all about the Guiness and Margaritas, which was the goal the Dead Rabbit Group was looking to achieve. But there’s more to come on the horizon. “In the New Year, we’ll expand that approach with a Parlor-style cocktail bar in the basement of San Patricios, where we’ll go all-in on world-class cocktails using higher-end Mexican and Irish spirits and ingredients, curated bites inspired by higher-end Mexican and Irish culinary cuisine, and a more intimate, elevated service/hospitality experience,” explains McGarry.
San Patricios also launched in a three-year partnership with Los San Patricios GAA, the first (and only) Gaelic Athletic Association club in Mexico. The club, based in Mexico City, is dedicated to promoting the ancient Irish sport of Gaelic football. It has also inspired the San Patricios team’s custom GAA jersey uniform. Designed by Irish sportswear brand O’Neills, the outfits are proudly worn by staff across the bar.
“I’ve always been a strong believer in ‘walking our talk’ when it comes to telling stories accurately and giving back to the communities our concepts touch,” says McGarry. “The GAA Club, inspired by the same origin story, is one of those communities. So it felt only right to team up with them and support their work in spreading our native Irish games in Mexico.
“In the months ahead, we plan to partner with other organizations in New Jersey that align with this mission, including local GAA clubs and Mexican and Irish cultural groups.”
The new cantina & pub also includes a dynamic calendar of programming based around Irish and Mexican holidays, including St. Patrick’s Day, Día de los Muertos, Samhain (the ancient Celtic festival marking the end of harvest season), Cinco de Mayo, and a Mexican refit of The Dead Rabbit’s famed “Jingle Jangle” pop-up.
“Those kinds of celebrations aren’t something New Jerseyans have really experienced—at least not at the level we’re aiming to deliver,” says McGarry. “Patrons can also look forward to live Irish sessions, Mexican folk bands, DJs, sports screenings, and more.”
In a short amount of time, San Patricios Cantina & Pub is already infusing its Jersey City neighborhood with a festive meeting place for brunch all the way through late night drinks and bites while successfully sharing the story of the Los San Patricios Battalion—further proving that the timing on this venture was definitely “right.”
McGarry believes, most importantly, this new hot spot will stand out for the integrity and distinctiveness of the concept itself. “A Mexican-Irish space like this hasn’t really been done before, and we’ll only get better with time,” he says. “That’s what makes it exciting!”
Are you registered for our Crave newsletter? Sign up today!
Plan to Attend or Participate in the 2026 Bar & Restaurant Expo, March 23-25, 2026, Las Vegas, Nevada. Register now!
To book your sponsorship or exhibit space at our events, fill out our form.
Also, be sure to follow Bar & Restaurant on Facebook and Instagram for all the latest industry news and trends.