Fresh Staying
3 El Meson anticipates 25 years
In order to stay relevant, El Meson knows that the restaurant must be ever-evolving. And on the cusp of marking a quarter-century in business, the family-owned Mexican restaurant is now fresher than ever. Take its chicken or steak avocado salad, for example, featuring strips of grilled chicken breast or steak served on a succulent bed of fresh lettuce, avocado and tomato and topped with crisp, delicate tortilla strips and shredded cheese.
Other refreshing summer options include El Meson’s new Mexican street corn side dish, grilled and smothered with Southwest sauce and queso, or its rotating seafood dishes on special every Friday.
And now, both El Meson locations have introduced an all-day “Taco Tuesday” that rivals any in town. The special offers $2 specialty tacos, with a choice between steak, chicken, carnitas, pastor or housemade chorizo. Then, diners may visit El Meson’s make-your-own taco bar, featuring toppings such as cilantro, onions, jalapenos, a variety of salsas and more.
But staying relevant is about more than just new menu items. Last autumn, the bars of both El Meson locations were expanded to include additional seating, more margarita machines and more beers on tap.
“And lots and lots and lots of TVs,” added Tony Ruiz, who owns El Meson’s Hixson location.
In addition to those renovations, El Meson has further upgrades in store. In honor of the restaurant’s upcoming 25th anniversary, the owners plan to spruce up the patios of both locations with fresh paint and new, flashy neon outdoor signs.
In the meantime, be sure to keep your calendar clear for April 2018, when El Meson celebrates its big birthday. For all the restaurant knows about staying relevant, El Meson knows three times as much about partying.