From Jim & Liz

How are we going to continue to make your Chilehead Club a wonderful thing?

  By keeping it simple.  No points.  No complicated rules.  Not a lot of communication – since we as customers don’t like being besieged by emails and texts – even from retailers and restaurants we like. 

You can look forward to continued, tasty, great value, monthly rewards like January’s free Good Karma Tableside Guacamole (a $9 value).  “Good Karma” because we donate 50 cents to a local charity every time one is sold. And there are other good things coming…

We started these random, surprise, time-limited, blow-your-mind ‘flash rewards’ last year and they were a huge hit.  For 2017, we’ll run about 10 big Flash Reward offers over the course of the year – like $2 margaritas, half off your favorite entrée, or kids eat free.  We all like and need some pleasant surprises – so, look for an early January belated stocking stuffer from us.  And speaking about pleasant surprises, we have some changes up our sleeves for the new year…

We are introducing Craft Jars of our signature margaritas and cocktails.  Let’s put it this way – it’s not your grandmother’s pitcher of margaritas!  Every featured top shelf margarita and fresh fruit tequila cocktail will also be offered in the Craft Jar.  This is just one example of our new, more sharable menu.  Hosting groups and parties has always been what Blue Mesa is about, and sharing some of our new, over-sized creations just adds to the fun!

We have been around now for 28 years.  Underlying that success is the strong relationship we have with you, our customer.  It would be arrogant to say we are a ‘hometown hero,’ but we certainly are ‘hometown’!  Sharable food and drinks, groups of regulars sharing in milestone events at the restaurant or catered to their home or office, speaks to that sense of community that has become part of Blue Mesa’s DNA.

From the entire Blue Mesa family, we wish you a new year rich with love, joy and laughter!

More sweet potato chips!

Liz & Jim

Thank you to our Blue Mesa Grill family.

See below for a list of some of our more tenured staff that truly are the ones who make it happen every day.



Long Time Employees, Rosario and Ramauldo.  Aside from Rosario keeping up with fresh tortillas and Ramauldo running one of the fastest omelette bars in the Southwest, they both do incredible jobs of our caters and in house parties rockin’!  I dont know what we would do without them!



One of our newer employees. Great personality and attitude. Always smiling and willing to do whatever it takes. Great team leader. 


10-31 is his 19 year anniversary of employment. Hard working, committed and great customer service. His tenure with us is a testament to the person he is.



Has worked w/ us since we opened in 1999. He went from bussing tables to running our Sunday brunch buffet to becoming a head caterer. Most dependable hardworking guy I know.


One more lead caterer, has been w/ us about 8 years. She brightens up every room she enters!


A busser that turned head caterer, started w/ us when he was in high school, early age of 16. He’s graduating from UNT this year, so proud of him.

Ft Worth


Our team decided to profile William and Cortney McFarlin raised in The Blue Mesa Family.  Although they are adults working on their new careers they still are very active in Blue Mesa today, I truly believe what they have  learned in our company has translated into success in other endeavors with Cortney becoming an LPC in family counseling and thanks to William for serving in the Air Force for six years and finishing his education while working at the our restaurant.  Thanks for your leadership, and your hard work contributing to our success in Fort Worth.



Has been with us for 15 years as busser and caterer.  She keeps our Sunday brunch refilled and is always smiling.


Has been with us for 15 years – the true meaning of “handmade,heartfelt”.  Victor makes all of our desserts, sauces and dressings from scratch.


Has been with Blue Mesa for 14 years as server and our top caterer.  He has more catering clients request him than we can count.