A couple of Mexican restaurants – one of which will specialize as ice cream parlors – have been approved to open in Schaumburg as soon as the vacant spaces where they are installed have been renovated.
Burrito Parrilla Mexicana, the larger of the two, is expected to open in late September or early October in the old 2,700-square-foot McDonald’s building at 720 E. Higgins Highway.
The Crazy Corn La Michoacana will serve Mexican-flavored ice cream along with hot dogs, packaged chips, fresh fruit and seafood dishes in the 1,400-square-foot space at 1073 N. Salem Drive, between Northwest Ballet Academy and Skypoint Chiropractic in Salem. Plaza shopping center.
Owner Amelia Rivera Parada said she plans to open Crazy Corn La Michoacana in late July, occupying the former store location of Fan C Fans lighting and ceiling fans.
Having moved to the area three years ago, Rivera Parada said the business idea was born out of his inability to find the ice cream and food he wanted. He hopes that others familiar with Mexican ice cream will be satisfied and that those who do not know it will discover what they have missed.
“It seems to me that there is nothing like it here,” he said. “I want people to have a chance to try something different.”
He told the Schaumburg zoning board that the company name derives from a style of corn served with red sauce and black sauce at festivals where it grew up with a name that translates as “crazy corn “.
Meanwhile, Martin Hernandez, the predominant owner of Burrito Parrilla Mexicana, said he plans to put between $ 600,000 and $ 750,000 at the old McDonald’s on Higgins Road, including the addition of a 375-square-foot outdoor patio and the improvement of the entire car park.
Hernandez said he has 10 existing locations with this concept in the region and a few more restaurants with different concepts. Schaumburg’s business will serve authentic Mexican cuisine, including cakes, tacos, burritos, fajitas, enchiladas, taco salads, desserts and soft drinks.
The restaurant will use the route of the existing building. Hernandez said his existing locations survived the pandemic through the shuttle service, but hopes to turn the dining rooms back into part of the experience.
“This will be much, much better for the concept,” he said.