From Jim & Liz
All our restaurants have at their core a Fresh Approach to food prep. Now that our son, Zak, runs the TNT at the Quadrangle in Dallas, he’s more willing than some might be to give us his brutally honest opinion. “Dad, no one knows what Fresh Approach means, or why it’s important – including the employees.” OK. Here’s why:
Numero Uno. We grill to order. We sear meat, fish, and veggies on grates over flaming heat upwards of 700 degrees F – leaving char marks on the outside and a moist and tasty inside. In our 25+ years running restaurants, we know that grilling the freshest product to order makes the best tasting food.
Numero Dos. Our mantra – food has to be fresh. Everyone says they serve fresh food, but it’s easier said than done. We look at how often each item on the menu is ordered at lunch and dinner throughout the year. We buy and prep only what’s needed each shift. Less is more!
This just-in-time, cook-to-order method is the backbone of our Fresh Approach. It’s the meaningful difference we hope to make in the Rojo Shrimp Taco that’s your lunch today. And in the Cucumber Jalapeño Margarita with hand squeezed lime juice you’re loving in our Tequila Bar. Kitchen or bar – same approach, same promise.
Zak, is that any better?
More sweet potato chips!
Jim & 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.
ROSARIO AND RAMAULDO
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.
NERAYDA JIMENEZ (NJ)
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.
WILLIAM & CORTNEY MCFARLIN
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.
MIRELLA DE LA SANCHEZ
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.