‘BUK-II’S’ in Mexico changes its look amid Buc-ee’s threat

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The Buc-ee’s knock-off version store in Mexico changed its look and mascot amid the Buc-ee’s threat of a lawsuit.

The knockoff version of Buc-ee’s in Mexico has changed its look, giving its mascot a Peso Pluma haircut. Jasmine Soto told MySA she saw the upgrades at “BUK-II’S” on Monday, September 4, while traveling to her uncle’s ranch. “BUK-II’S” plans to still open its Mercado despite disapproval from Buc-ee’s.

Ramon Montelongo previously told MySA on July 25 that the store is about to open for business in Matamoros, Tamaulipas. It’s 10 minutes south of the Los Indios Texas International Bridge, which crosses the Rio Grande connecting the United States-Mexico border cities of Los Indios, Texas and Matamoros, Tamaulipas. 

Soto said it’s not open yet as of Tuesday, September 5, but the building is looking like it’s almost ready for business. Montelongo said the store will likely sell groceries, like fruits, vegetables, and possibly national and international beers. 

On TikTok, Soto shared a video of the new version, showing the store changed its mascot. “BUK-II’S” previously had a gopher with a red hat as a mascot instead of the beaver from Buc-ee’s. The new mascot looks like a chipmunk with a Peso Pluma haircut (a mullet). The video received nearly 1 million views and over 102,000 likes as of Tuesday. 

In the comments, many folks on the video-sharing app noted how they want to visit the store now after the changes. Jackie Hernandez wrote, “I love it even more now.” Rosaline said, “I want that logo on a shirt.”

When the store first appeared on social media, Buc-ee’s told the San Antonio Express-News in a statement that the company had been alerted about the “BUK-II’S” store. The company said, “Buc-ee’s has invested heavily in innovation across the company to create and maintain …. award-winning guest experiences. Accordingly, Buc-ee’s will not stand as an idle spectator while others use without permission the intellectual property that Buc-ee’s has cultivated for decades.”

Source: My San Anatonio