From Jim & Liz

Buffet. We hate the word. But it’s the best word we can use to describe our Sunday Brunch. It started with the intention of educating people about our hard-to-define Southwestern food by serving samples from our menu. Yes, as the word implies, it is an all-you-can-eat variety of foods that is mostly self-serve. And for $22, it is (arguably), the best deal in town. And if you don’t believe us, believe all our ‘best brunch’ awards, including 3rd best brunch in the world from the International Hotel & Restaurant Awards (value category).

Our brunch has evolved over the years into a series of stations, each serving a signature product. And often it is made-to-order, right in front of you by one of our experienced cooks. Like our street tacos.

Inspired by traditional street taco carts in Mexico, we make tacos to order.  Fresh tortillas and a variety of the most delicious taco fillings like BBQ pulled pork, fruit marinated grilled chicken, picadillo (classic seasoned ground beef), and a medley of roasted veggies. Just one of several great food stations including made-to-order omelets, carved-to-order brisket, fresh guacamole and salads, and homemade desserts like churros, warm brownies, and flan. Let’s not forget the champagne and mimosas (we’ve added fresh squeezed orange juice) that are included in the per person price.

Yes, Sunday Buffet Brunch – we now have added the words ‘Market Fresh’ Sunday Buffet Brunch – to better describe how we have evolved over thirty years.

Bring your tribe in this Sunday!

More sweet potato chips!
Liz & Jim

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.