Dickey’s Barbecue Pit Adds International Scale

A new store set to open this summer is one of several the barbecue chain has planned for Mexico.

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Dickey's barbecued meats are smoked onsite in a hickory wood burning pit. Photo Courtesy of Dickey's Barbecue Pit.

Dallas-based Dickey’s Barbecue Pit is gaining steam in its southbound journey.

This summer, the 550-unit chain plans to enter Mexico as part a multiunit deal with Owner/Operator Jonathan Roasas Blanco. Details on the full scope of the deal were not immediately available.

“I’m very happy to bring Dickey’s Texas-style barbecue to one of the most beautiful cities in Mexico, Oaxaca de Juarez,” says Blanco. “I enjoy creating and experiencing things for the first time, and this introduction to Mexico for the 83-year-old American brand will be welcomed by the gastronomical capital of Mexico. Oxaca is full of great food, customs, folklore, and people who enjoy good food and drink. I’m passionate for this food, this brand, this region, and look forward to this partnership.”

In late February, the chain announced a deal with entrepreneurs and brothers Yasir and Umar Oasier to bring Dickey’s to Manchester, United Kingdom. Beyond the U.S., where it is in 41 states, the brand has units in Canada; Botswana; Brazil; Egypt; Japan; Pakistan; Singapore and the United Arab Emirates.

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