From Jim & Liz

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We’ve got a brand-new menu.  In addition to some exciting new items, we believe that we have developed a more user-friendly format.  But our feeling, frankly, is less important than yours.  What will you think of it??  You have to come in to answer that question, and we’re making it easier for you to do that. 

We have a special offer for the month of July.  Our new Hot Rock Fajitas are only $11 for chicken, $13 for steak, or $12 for the combo (that’s $5 less than the regular menu price). Please join us!

HIMALAYAN SALT BLOCK

 We’ve gone primitive!

We are introducing Hot Rock Fajitas and Sticks & Stone (a shared skewer appetizer).  They are both presented on Himalayan salt blocks that are mined from deep in the earth beneath the Himalayan plateau.  They are the purest, most natural form of salt that exists.  Their unique property allows them to be heated to up to 700 degrees and to hold that temperature for up to 30 minutes.  Beyond the effect of the high-heat, they are naturally anti-microbial – making them one of the safest and cleanest ways to cook and serve food.  The salt and trace minerals enhance the flavor of the food that cannot be duplicated by any other cooking method.

Our fajitas are now served on these wonderful blocks of salt – grilled steak, chicken, and (if you choose) large shrimp, sitting on a bed of onions and peppers sizzling in garlic butter.  Every one of your senses will be involved.  It appeals to our most primal instincts.  Sticks & Stone is like cooking on a campfire – skewers of steak, chicken, shrimp, veggies and Chimayo market corn with three hand-made dipping sauces. To be shared.

It’s okay to go ape once in a while!

More sweet potato chips!

Liz & Jim

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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.