From Jim & Liz

The original Blue Mesa Grill opened in Sakowitz Village, Addison in 1988.  And we’re still alive and kicking 30 years later!

As the saying goes, “The more things change, the more they stay the same.”  And that will be the theme this year for our 30th anniversary:

We have a new menu featuring two new Quesadillas, and a new presentation of our Classic Fajitas made with choice, marinated skirt steak and fresh, grilled-to-order chicken breast.  And we will rotate a series of “Oldies but Goodies” menus that feature classics from 30 years of menus – like Duck Taquitos, Smoky Rib-Eye with a Crispy Potato Tower, Angel Hair Pasta with Grilled Shrimp and Goat Cheese Cream Sauce, a Chocolate Mousse Taco and other customer favorites.

We’ve taken a new, “Market Fresh” approach to our buffets with many items now prepared in cook-to-order stations.  The updated Wednesday Lunch Buffet is now offered at all our locations and only $12.95 with iced tea, coffee or a soft drink.  And our award-winning Sunday Brunch, still an amazing value at $22 with a huge variety of items served.  Also at our Addison and Plano restaurants on Saturdays.

Outrageous, random, short lived “Flash Rewards” emailed to our Chileheads only.  If you haven’t already joined, you can sign up here.  It’s free to join and the rewards keep coming!

A 30th Anniversary Party in April at the Addison Blue Mesa.  This will be the Party of the Year that you won’t want to miss!  Plus, special anniversary offers at all Blue Mesa Grills.

And, as it is said – much, much more!

We are proud to have withstood the test of time and especially thank you, our customers, for your loyalty.  We hope you will join in our 2018 anniversary celebrations!

  

More sweet potato chips!

from Liz, Jim and the entire Blue Mesa Family

blue mesa dividers

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.

 Addison

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!

Arlington

KIONA SPEECE

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

REYES GONZALEZ

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.

Dallas

JOSE GARCIA

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!

RODIGO LOPEZ

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

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.

Plano

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.

VICTOR HERNANDEZ

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

JIMMY TIDWELL

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.