Cinco Cantina will be the first of Parkhurst Dining’s pop-up meal options housed in the space that was formerly Miss Jackson’s Kitchen.
The restaurant, which will serve Mexican cuisine during a three-day trial run in February, is part of a plan to have a permanent dining option by fall 2024, according to Audra Kahr, vice president for finance and administration.
“There was a student survey that went out and we got a lot of feedback from that that helped us go in a certain direction,” said Geoff Labe, assistant vice president for business services. “We heard from the students that this was the kind of concept that they’d like to see in there.”
Cinco Cantina will be one of several pop-ups this semester that operate for a maximum of two weeks, in accordance with city regulations, Kahr said.
Cinco Cantina’s menu will include entree options such as a burrito or a burrito bowl, with a full menu still in the works.
A few hundred students will be offered free electronic passes to purchase food at the location during the event. The specific three days of operation will be confirmed in the coming days and will likely take place during the first week of February, according to Labe.
“We’re going to work with the student dining committee on how to select students,” Labe continued. The electronic pass will not require a meal swipe.
Students will then be asked to provide feedback following tasting the Cinco Cantina items. Depending on the results, the college may make Cinco Cantina a permanent restaurant.
While the hours of operation are not yet confirmed, Labe said the pop-up will likely be open during lunchtime.
“I am curious to see what the restaurant has in store when it comes to Hispanic cuisine as a Hispanic myself,” Leonora Rodriguez ’25 wrote in an email. Rodriguez, a resident advisor, was informed of the temporary restaurant during a meeting for resident advisors on Sunday.
Lafayette’s dining team has been working toward a replacement for Miss Jackson’s Kitchen since the restaurant, owned by Don Juan’s owner Juan Martinez, abruptly closed in October.
“I think [Cinco Cantina] is an exciting concept,” said Derrick Brown, general manager of Lafayette Dining. “It’s pretty clear this is the concept that students are asking to see, so [I’m] excited to roll it out and get some feedback on it for sure.”
More details of Cinco Cantina’s opening will be announced in the Lafayette Today once the dates of operation are finalized, according to Labe.
Selma O’Malley ’26 contributed reporting.
