More Secrets about How to Enjoy Blue Mesa’s Sunday Brunch
From Allan Duke, manager at our Lincoln Park (Dallas) restaurant:
Brunch can be healthy! We have a HUGE variety of healthy choice items.
· In the mood for breakfast: Onion and tomato omelet - add our fajita chicken or grilled salmon or other fresh fish, top with guacamole or mango relish. Don't forget a glass of agua fresca made with fresh fruit.
· Or a salad: Caesar or House topped with grilled chicken or fish. Finish with a fresh cup of fruit for a healthy dessert.
· Vegetarian Choices - seasonal veggies, black bean Adobe Pie, grilled asparagus.
From Frank Valles, manager of our North Plano restaurant:
Waffles
· with ice cream, syrup, pecans
· with whipped butter a fried egg, syrup and pecans
Omelets
-
I swing by the taco bar and get some of the tomatillo chicken or the chorizo and potato, (whatever is there works well). Take it to the omelet station and have the cook add it to the omelet with tomatoes, onion, serrano chiles, mushrooms and cheese.
-
Take some sausage or brisket to the omelet station and have the cook chop it and add onions, mushrooms, serrano peppers and cheese. Or pour queso or fire roasted salsa over the top.
-
Another idea - roasted veggie and serrano chile omelet with queso and crunched up tortilla chips on top.
-
Fire roasted salsa, tomatoes, confetti peppers, mushrooms and cheese. Top with black beans, sour cream and guacamole.
-
Bring over two cheese enchiladas and ask them to put two fried eggs on top.
Salad
Mixed greens or romaine, corn relish, Caesar dressing, grilled fish and crunched up tortilla chips.
Desserts
-
Churros, ice cream, pecans and syrup or cajeta sauce.
-
Fresh fruit with sour cream (that’s right sour cream), a little cajeta sauce and pecans.
14th Annual Hatch Chile Festival
On August 18th we kick-off our 14th Annual Hatch Chile Festival at Blue Mesa with a big party at all the restaurants! We bring in those legendary, addictive green chiles. They’re grown for us by Young Guns Produce, in Hatch, New Mexico. This family farm has been around almost 100 years. We met the young owner, Chris Franzoy, who showed us one of the original paper bags his grandfather used to sell his chiles. During the fall harvest season the whole town of Hatch is filled with the aroma of roasting chiles from roadside stands. The Big Jim chiles Blue Mesa serves are perfect for chile rellenos – plump and medium spicy and they are center stage of our special menu all of August and September, or until the chiles last. Try the Blue Corn Crusted Chile Relleno stuffed with melted jack and cheddar cheeses and topped with homemade Hatch Pozole and our dark red 3 Chile Sauce - mmmm...
14th ANNUAL HATCH CHILE FESTIVAL SPECIALS:
HATCH CHILE POZOLE Hearty soup made from veal stock, hominy, Hatch chiles, and toasted tortilla strips. Cup 4.50 bowl 5.50
HATCH CHILE RELLENOS Three versions using this great New Mexican chile – cheese, smoked chicken or shrimp and Oaxaca cheese. Served with black beans, rice and sweet corn cake. choice of any 2 - 12.00 all 3 - 14.00
STEAK RELLENO TACO With roasted Hatch chiles, steak, chile con queso and pico de gallo 10.00
STACKED ENCHILADAS Layers of chicken, melted cheese and blue corn tortillas with New Mexican Hatch chile-pozole sauce 9.50
BEEF TENDERLOIN MEDALLIONS AND HATCH CHEESE CHILE RELLENOS Served with black beans, rice and sweet corn cake 16.95
14TH ANNUAL HATCH CHILE FESTIVAL T-SHIRTS while they last 10.00
HATCH CHILE SALSA (to take home) Pint 4.00
Hatch Chiles & Cazadores Tequila Dinner
Our four course dinner starts with Seared Scallop Tacos with Hatch Pineapple Salsa, then a Grilled Caesar Salad with Hatch dressing, and for the main course enjoy a Beef Tenderloin with a Cheese Relleno. Enjoy our classic Chocolate Mousse Taco for dessert. All paired with great tequila drinks including the Ruby Red Grapefruit and Hatch Chile Margarita made with Cazadores tequila, one of the original boutique distilleries.
$45 per person (not including tax and gratuity)
MENU:
Flight of Cazadores Silver, Reposado and Añejo with sangrita chaser
Seared Scallop Tacos with Hatch Pineapple Salsa - created by Al Thibodeau, winner of the Hatch Chilehead Recipe Contest
Ruby Red Grapefruit and Hatch Chile Margarita with Cazadores Silver
Grilled Caesar Salad with Hatch Dressing
Grilled Beef Tenderloin and Hatch Cheese Chile Relleno
Cazadores Reposado Top shelf Margarita with fresh lime juice and agave nectar
Chocolate Mousse Taco
Cazadores Añejo and Tres Leches Liqueur
Wednesday, September 22 – 7:00 pm
Fort Worth - University Park Village
Thursday, September 23 – 7:00 pm
Chilehead Hatch Recipe Contest
The winner of the Chilehead Hatch Recipe Contest is Al Thibodeau of Carrollton for Seared Scallop Tacos with Hatch Pineapple Salsa. This recipe will be featured as a first course at our September tequila dinners - September 22 (Fort Worth) and 23rd (Addison). See above for details.
Tacos for a Cause for September
Steak Relleno Tacos
LUNCH AND DINNER ALL MONTH LONG
Gourmet tacos benefiting local charities. One dollar of every taco sold is donated to Baal Dan, Carroll Education Foundation, Lena Pope Home, North Texas Food Bank or Operation Kindness.
This program has donated $102,366 to all our charities through July 2010.
CHIMAYO MARKET CORN AT BLUE MESA GRILL
Demonstrated by Cosme Alcantar
A Southwestern-inspired corn recipe that celebrates a favorite seasonal vegetable.
Economy Bites
features our Corn Chowder
This month our Corn Chowder with Shrimp is featured on Economy Bites – a very cool website, featured on CNN.com, that shows home cooks how to save a buck and still have a great meal, Blue Mesa style.
Join us for $4.00 Happy Hour
MON-FRI, 4PM-7:30PM
Our Happy Hour includes Large Blue Margaritas, Mojitos, Well Drinks, Martinis, House Wine, and Sangria Blue Swirl all for $4.00. Draft beer is $2.25. Happy Hour is for the bar only.
