Well hello there! I thought I would grab your attention with this refreshing cucumber margarita picture. I’ve been dreaming of warm weather, beaches, sand between my freshly painted toes and a delicious, mouth-watering drink. It seems that spring can’t come soon enough after this long winter. Can you believe that spring break is only one month away? Of course that will bring an entire new set of problems regarding swim wear for my age. That’s a whole blog post that will come later (and it won’t be pretty…).
In the meantime, enjoy this post about some specials this week at Meso Maya. You haven’t been there? Well this is a great time to try it out. It’s a nice place for dinner with your husband, boyfriend or loved one. Heck, forget that – head over there for happy hour and dinner with the girls. Enjoy and have a cucumber margarita for me!
xoxo- Tanya
Enjoy Friends and Loved Ones This Valentine’s Day with Chef-Inspired Dishes
Celebrate with your friends or “special someone” this Valentine’s Day and enjoy an unforgettable dinner featuring chef-inspired dishes developed by Meso Maya Executive Chef Nico Sanchez. In honor of the “day of love and friendship” (as it is known in Mexico), Meso Maya will feature two à la carte special dishes. For dinner, enjoy Chef Nico’s Grilled Texas Redfish with pure de Calabaza, winter pea shoot salad, chorizo crunch, preserved meyer lemon and candy striped baby beats. For dessert, indulge in the Donas Polveadas: warm powdered sugar donuts served with Chiapas style chocolate liquor sauce and canela Mexicana. They are a special treat sure to impress your sweetie.
To celebrate the occasion, both Meso Maya locations will be offering the Chef specials during dinner from Thursday, February 13th through Sunday, February 16th.
WHEN: Thursday, February 13th until Sunday, February 16th
Dinner: Sunday – Thursday: 5:00 p.m. to 10:00 p.m.; Friday – Saturday: 5:00 p.m. to 11:00 p.m.
WHERE:
1611 McKinney Ave.
Dallas, Texas 75202
(214) 484-6555
11909 Preston Road
Suite 1426
Dallas, Texas 75230
(469) 726-4390
COST: Grilled Texas Redfish: $26; Donas Polveadas: $9; Full Menu: Regular Pricing
About Firebird Restaurant Group:
Firebird Restaurant Group, LLC is owned by Mike Karns, CEO, and operated by him and the rest of the Firebird team. Firebird currently has four popular, award-winning restaurant concepts covering 32 locations in two states:
• El Fenix – The restaurant was founded in 1918 by Mike Martinez, a Mexican immigrant who opened a small restaurant on the corner of Griffin Street and McKinney Avenue. Often, at its main location in downtown Dallas, the lunchtime line of patrons spills out the front door and down Alamo Street. El Fenix is renowned as the originator of “Tex-Mex cuisine” and the restaurant’s Wednesday “Enchilada Dinner Special,” which features two cheese enchiladas, refried beans, and rice. Acquired by Firebird Restaurant Group in 2008, El Fenix was recently refurbished with freshened interiors and a revamped menu, while maintaining its signature core products.
• Meso Maya — The restaurants offer “an adventure into the fresh, bold and earthy flavors of authentic interior Mexico” with a menu inspired by natural ingredients from Mexico with from scratch moles, adobos, salsas, and hand-ground tortillas.
• Taqueria La Ventana – A funky taqueria with a walk-up window offering everyday Mexican street food with a menu of handmade tacos, burritos, churros, beers and margaritas. With outdoor seating only, guests can pick up tacos to go or enjoy dining in the Taqueria La Ventana garden at hand-crafted iron tables and benches. Open for breakfast, lunch and dinner.
• Snuffer’s Restaurant & Bar – Renowned for its signature menu of legendary burgers and famous original cheddar fries, Snuffer’s has been a Dallas institution for 35 years. All restaurant locations throughout North Texas are operated by Firebird Restaurant Group.
In addition to Firebird Restaurant Group, Karns owns Sunrise Mexican Foods which produces high quality Mexican food products including fresh made chips, tortillas, flautas and tamales for retail and food service operations coast-to-coast.
