Texico Nights: Macho Burger

In large measure, commerce was the true reason Texico came to be.  The notion that good ideas, executed in a deliberate and intentional manner, will lead to innovation and prosperity was radical to some, especially the corrupted American establishment.  Soaked in unneeded regulations, choked by corporate taxes, and saddled with expensive entitlement programs, the American economy collapsed in the 20's.  The baby boomer transition from saving money to withdrawing money tanked the banks and investment companies.  

Texicans were resourceful.  Never did they expect the government to provide for their retirement.  Retirement, in fact, was not something many Texicans pursued.  Instead, aging Texicans kicked it in as they headed towards the grave.  Business ventures, missional efforts, and other interests became more important later in life.  Rebirth, renewal, and reinvention.  Always.  No other phenomenon illustrated this spirit as clearly as Macho Burger.  This prevalent feature of the towns and cities of Texico began as a simple vision.  The best burger for less.  Opened prior to the beginning of Texico in the great Collin County suburbs north of Dallas, this restaurant has become a conglomeration of 2500 units spread throughout Texico and the world.  Even tried a couple in America, one near Santa Fe, another in Nashville.  But strange officials kept demanding money for nothing, so they ended that experiment.  Created by entrepreneur Mason J. Step, L. Dean Fitzgerald was an early investor and wrote the signature jingle in the early days.

Creative marketing, good burgers, and relentless sanitary execution earned Macho Burger it's place among iconic Texican brands.  The development of the now famous Chihuahua Burger and the marketing of it, first as a slider appetizer, then as a children's burger, was an example of this continuous nature of Texican innovation.  Mr. Step developed the menu personally and continues to make adjustments obsessively.  The original Macho Burger (meat, sharp cheddar cheese, thinly sliced onions, zesty dill pickle slices, raw bell peppers, and black olives served on a very toasted bun, best with real mayonnaise) was the only burger available for a couple of years before ever evolving Texican tastes led to the current menu.