Yes, food trucks are trendy now but the great thing about them is that they are efficient laboratories for actual brick-and-mortar restaurants. How often is it that you'd see first-time restaurateurs open not one but two spaces in a little over a year, as is the case with Mexicue founders David Schillace and Thomas Kelly? With their latest venture on the Lower East Side, the corporate world fugitives bring their successful Mexican-barbecue fusion to a nondescript stretch of Forsyth on the Chinatown edge of the neighborhood. And while the space isn't much bigger than a food truck, there are seats -- and you don't have to follow on Twitter to know where to go. We tagged along the other night at the restaurant's opening party and enjoyed the BBQ Brisket and Burnt Ends Chili sliders, the latter of which reminded me of what a crazy uncle might to do with some jalapenos to kick things up a notch.