The young woman behind the counter at the Mexican Camel, responding to my question regarding how the concept works, said, “We’re sort of like Chipotle.”
Just as a matter of brand recognition, it may not be advisable to suggest you’re copying another restaurant. And if you do, maybe choose one that hasn’t been plagued in recent years with foodborne illnesses.
What she was trying to convey is that the Mexican Camel is yet another assemblage concept wherein diners choose the ingredients to be piled into a conveyance and thus take all responsibility if the melange sucks.
But Mex-Cam has its own unique spin to promote, and that’s that it combines Mexican and Mediterranean flavors in one dining excursion, making it possible to screw up your choices with two separate cuisines.