When Frank Blackman opened Pequeño Cantina, his goal extended far beyond serving tacos and tequila. Drawing on decades of culinary experience and an entrepreneurial mindset, the Detroit restaurateur set out to create a neighborhood gathering place where guests could enjoy memorable food, vibrant hospitality, and a true sense of community.
That vision was on full display recently when Pequeño Cantina’s downtown Detroit location (1521 Broadway Street) hosted What Now Media Group’s Accelerate event, welcoming dozens of restaurateurs, hospitality professionals, and industry partners from across the region. The networking event allowed local operators to exchange ideas, discuss strategies for growth, and learn from experts in restaurant technology, payroll, reservations, staffing, and operations.
It’s that kind of collaborative spirit that Blackman believes is essential to helping local ventures thrive. He has held various hospitality positions for most of his life and has seen firsthand how community can make or break a business.
“I’ve been in the industry since high school,” Blackman told What Now Detroit in an exclusive interview. “Later I went to culinary school, and I’ve been an entrepreneur since I was 25.”
After graduating from Oakland Community College’s culinary arts program and building an impressive career that included serving as executive chef at Detroit’s historic London Chop House, Blackman transitioned from the kitchen into restaurant ownership. Today, he continues expanding his portfolio while helping shape Detroit’s evolving dining scene.
The inspiration for Pequeño Cantina came from somewhere close to the heart — his wife’s affection for Mexican food. That pushed him to create a concept centered around authentic street tacos, an extensive tequila program, energetic design, and approachable hospitality.
“Pequeño Cantina is a beautiful brand,” he says. “It’s a street taco and tequila bar Concept, but most importantly, it emphasizes community.”
Community has become a defining theme throughout Blackman’s career. Beyond operating restaurants, he has long advocated for supporting fellow entrepreneurs, particularly through organizations such as the Metro Detroit Black Business Alliance, which he credits with helping connect business owners to valuable resources and financing opportunities.
“The most rewarding part about opening a business is to allow your associates to build something, and give your guests an experience from something you created,” he explains.
Since opening its original Livernois location in 2021, Pequeño Cantina has become a neighborhood favorite, leading to the opening of a second restaurant in downtown Detroit last year.
“The location downtown came from me loving the restaurant that was in the space years ago,” he says. “It was a second-generation space.”
While both locations share the same street taco and tequila bar identity, the Broadway restaurant introduced new menu offerings, including Mexican-style pizzas baked in a specialty pizza oven, alongside customer favorites such as waffle fry nachos, shrimp and lobster quesadillas, Mexican wings, tacos, burritos, and handcrafted cocktails.
The reception from the community has been welcoming to the growing brand, and Blackman’s ambitions extend well beyond Detroit’s current footprint.
“Pequeño is doing well,” he says. “Certainly we have plenty of room to grow. The goal for the brand is to build more stores, and hopefully an equity firm wants to take a look at the concept.”
But as his company’s culinary landscape continues to evolve, Blackman’s vision remains remarkably consistent: create welcoming spaces, support the people around him, and build a brand that grows alongside the community it serves.
