Located just 5 minutes from DFW airport, the new Grapevine location of Mesa opened earlier this year. One of the area's true Mexican concepts, the coastal influences Chef Olga and Raul Reyes use on the menu are very similar to the ones we fell in love with when visiting the coast of Mexico. Plentiful seafood dishes, Mole (the best I've had), Cochinita Pibil, and Flan are the types of dishes you can expect to find on the menu, which has recently been updated.
|important new menu item alert: Queso "mix" dip with beef tenderloin, guacamole, and pico de gallo|
They also let us sample some of the new Poblano Chicken Enchiladas. The Poblano sauce was slightly spicy and perfectly creamy; in a word: divine.
|Poblano Chicken Enchiladas|
Continuing on the seafood trend, the Guiso del Chef is a feast of sea favorites. Mussels, clams, octopus, scallops, and shrimp all collide in a white wine and beer sauce, surrounded by cherry tomatoes, sliced jalapeno, sliced garlic, over Jasmine rice. So fresh and light!
|Guiso del Chef|
|Orange Flan, Chocolate Mousse, Tres Leches. Get all three.|
To be honest, the week before we visited Mesa this time, we were sad. We had just returned from another trip to beautiful Playa Mujeres (more on that another time) and we just wanted to sell all our stuff, grab the kitties, and move to a beach condo somewhere on the Yucatan Peninsula (ocean front, of course). But alas, we're back to reality and the whole jobs bit.
Luckily, the food and people at Mesa transported us back to our preferred state of mind: a laid-back, beachside Mexican fiesta. From the stunningly plated, photogenic food to the festive drinks and delicious sauces, Mesa is truly a destination. So swing by Grapevine and treat yourself to their large patio and fresh Mexican coastal cuisine.
|Tequila Old Fashioned|
|Tequila Old Fashioned and Jamaica Paloma|
Mesa Grapevine1000 Texan Trail Suite 130