Meso Maya

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Meso Maya

Meso Maya: a culinary adventure into the FRESH, BOLD and EARTHY flavors of authentic, interior Mexico. And the tortillas? Baked daily from hand-ground corn!
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Think of our menu as our homage to Mexican and Mayan food, techniques, and methods: an adventure into the FRESH, BOLD & EARTHY flavors of authentic interior Mexico. From the herbs and spices we use for homemade adobos and salsas, to our hand-ground tortillas, to the entrees and sauces we create from scratch, every dish is prepared with a reverence to the states of Mexico—glorious places like Yucat

an, Vera Cruz, and Chiapas. And authenticity is the main ingredient in everything we serve. The chocolate used in our mole sauce is made from specialty cocoa beans we grind in house. The garlic in the camaron al mojo de ajo is peeled from whole cloves. The skillet-baked blueberries in the pastel de mora are always fresh picked. The tomatoes in our salsa are cooked on a wood-burning grill. Yes, Chef Nico Sanchez is a stickler for precision and detail, and Meso Maya offers a menu unparalleled in the city. From the heart-shaped leaves of the hoja santa, which we use to wrap tamales, to the particular paring of cochinita pibil (pork) and achiote (spice), the fare here is unrelentingly faithful to the dishes you’ll find throughout the regions of Central and Southern Mexico. Join us for lunch or dinner—and get acquainted with our true Mexican cuisine. CHEF NICO:

Meso Maya’s kitchen is led by Nico Sanchez, the executive chef. Chef Nico’s love for the culinary arts started as a boy. At age nine he worked for a bakery, making deliveries and assisting in the kitchen. By age 13 he was essentially running the place on his own. Two years later, he moved to Mexico City with the intention of helping to open a second bakery, but instead took a job at a restaurant. And that’s where he discovered he liked to cook even more than he liked to bake. Nico honed his skills at several restaurants throughout the country, in states such as Vera Cruz, where he learned about seafood, dried chilies, and making sauces from scratch, and Oaxaca, where he perfected tamale-making techniques. In 1996 he left Mexico for Dallas so he could pursue his goal of becoming a renowned chef. By traveling from state to state throughout Mexico, Chef Nico learned many of the culinary skills that patrons in the area enjoy every day. Chef Nico earned his reputation within the Dallas restaurant scene by working at Cuba Libre, The Porch, Hibiscus, and Meso Maya. He food is celebrated for its complexity, unique presentation, and fresh flavors (thanks, in part, to his love of gardening—he grows peppers, tomatoes, squash, and onions). Outside of the kitchen, Chef Nico is helping to teach tomorrow’s chefs by sharing recipes and techniques to young people, including his children, Jackson (8), Nicole (6), and Nicholas (1). He actively supports The Dallas Zoo, and participates in Savor Dallas and the Texas Neurofibromatosis Foundation’s “Battle of the Chefs.”

16/08/2024

Thank you, Dallas Morning News, for the Birthday wishes!

Meso Maya turns 13 on August 16, 2024, and it’s not just any anniversary. In Mayan cosmology, the number 13 represented the beginning of a whole new cycle.

15/07/2024

This morning, Alfred Martinez, a Dallas legend passed away. He was the most kind and gentle soul; a gentle giant.

He was steward of the El Fenix brand for decades, in particular, he held post at the downtown location. Known and loved by so many.

The Dallas Police were some of his closest friends and guests. I always enjoyed his stories and little gifts he would hand out. As the years passed I would often get the same little trinket but each time it was even more special than the last.

He and his family’s trust in me since 2007 changed the course of my life and I am forever grateful.

I love him and his family very much and will miss him dearly.

15/12/2023

Having started in “the business“ as a dishwasher 45 years ago, I find myself in one of my most proudest moments. I’ve had a career that has traversed restaurants and real estate and have created a happy place blending them both.

As an owner of West Village Shopping Center and now UnaVida Modern Mexican, my companies latest creation, I would like to invite you in to see what we’re up to.

I feel so fortunate to work with the amazing team of restaurant veterans that pulled this together namely, Chef Matt McCallister, Alex Urrunaga, and Chelsie DiPaolo and all the other rising stars that have been part of creating this latest expression of Local Favorite Reataurants.

Kersten Rettig: The restaurant opened Nov. 27 in the former Taco Diner space and is already creating quite a buzz.

02/07/2023

We heard Heaven is drenched in lemon 🍋 Endulge in the authentic flavors of Mexico this weekend.

25/06/2023

Who says you can’t have queso with breakfast? 🧀 Enjoy our brunch selection, only available Saturday and Sunday from 11am - 3pm!

21/06/2023

A taste of tradition 🍽️ Indulge in our authentic enchiladas today. View our full menu with the link in our bio!

18/06/2023

Salud to all of the amazing dads, today! Celebrate with exquisite flavors that are rooted in tradition.

📷:

15/06/2023

Pouring happiness one Happy Hour at a time 🍺Join us today from 3pm - 6pm for our specials on drinks and bites!

12/06/2023

Phone eats first when the meal looks this delicious 🤳🏽Tag your Happy Hour amigas y amigos below!

31/05/2023

From tacos to margs and everything in between, we offer traditional Mexican cuisine with our signature Meso Maya twist.✨

Make a reservation using the link in our bio!

Address

Opening Hours

Monday	11:00 - 22:00
Tuesday	11:00 - 22:00
Wednesday	11:00 - 22:00
Thursday	11:00 - 22:00
Friday	11:00 - 23:00
Saturday	11:00 - 23:00
Sunday	11:00 - 22:00

Website

http://www.mesomaya.com/

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