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Our Kitchen
Think of our menu as our homage to Mexican and Mayan food, techniques, and methods: a culinary 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 Yucatan, Vera Cruz, and Chiapas.
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. And authenticity is the main ingredient in everything we serve.
Meso Maya’s kitchen is led by Nico Sanchez, the executive chef. Chef Nico’s love for the culinary arts started at age nine, when he worked for a bakery, making deliveries and assisting in the kitchen in Mexico. 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. His 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).
Fresh Tortillas
There’s a rhythm to tortilla making. Dry white corn is harvested at plump maturity and placed into a mixture of pure water and lime powder to cook al dente. The corn chills overnight and meets the next morning with a cool water rinse. The corn makes its way through the grinder where it’s transformed into mill—creating the foundation of a paste called masa. The masa is then skillfully hand molded into golf ball-sized spheres and pressed into thin, flat circles. The circles are grilled just long enough to create a warm wrapping—one we affectionately call tortilla perfection.
Locations
downtown
1611 mckinney avenue
dallas, texas 75202
a dallas landmark
Catering & events
972.388.5428
take out
214.484.6555
preston forest
11909 preston road
suite 1426
dallas, texas 75230
Catering & events
972.388.5428
take out
469.726.4390
Catering
For more information, please click the link below or contact our catering specialist at 214.336.2775
Meso Maya’s Catering Department was awarded the coveted Texas Star Award for “Best Catered Event.”
Private Events
A memorable event starts with food that delights and an atmosphere that inspires. And when it all comes together with worry-free planning, “epic” also comes to mind.For casual cocktail parties to formal celebrations with up to 75 guests, MesoMaya pulls the details together with food, drink, and seating options appropriate for your occasion. Customize your menu or pick preset fare. Bring in decorations or select from our cache. Choose from private indoor dining or semi-private patio seating. Every event element is precise and every step is turn-key.
Here, you set the mood and we create the atmosphere. This is boutique dining at its finest.
For a boutique dining proposal, please click the link below or contact 214.336.2775
Meso Maya’s Catering Department was awarded the coveted Texas Star Award for “Best Catered Event.”
downtown
1611 mckinney avenue
dallas, texas 75202
a dallas landmark
- Complimentary Valet after 5pm
- Spacious patio
- Private Space for up to 45
For more information, please click the link below or contact our catering specialist at
214.336.2775
preston forest
11909 preston road
suite 1426
dallas, texas 75230
- Private Space for up to 25
- Convertible patio
- Great for all occasions
For more information, please click the link below or contact our catering specialist at
469.726.4390
About Us
Meso Maya is part of Firebird Restaurant Group, the company behind two other restaurants you know and love—El Fenix and La Ventana. Since 2008, Firebird has opened 10 new locations, satisfying the appetites of diners across the area, and more restaurants are planned for the near future. How does Meso Maya and the entire Firebird family keep diners craving items on the menu? Mike Karns, our CEO, puts it like this: “We see an increasing trend for menu options that are fresh, seasonal, and homemade. We are continually evolving our menu items to stay current or ahead of these trends. We like standing apart from the masses and creating something different from the sea of sameness that exists in many markets.”
Landmark
Our building on McKinney Avenue has a long history—more than 75 years worth. It started in 1938 when the Spanish-style building was built for the Luna Tortilla Factory. The restaurant and its next-door neighbor, El Fenix, were instant favorites for residents and visitors of Dallas’ Little Mexico community, and it offered the first Mexican restaurant patio in the city. In late 2012, the building was renovated to accommodate Meso Maya, bringing to the area a new genre of Mexican food and culture. This well-known location recently received an award and was recognized by Preservation Dallas for preserving the history and culture of the Dallas community.
Chef Nico
Meso Maya’s kitchen is led by Nico Sanchez, the executive chef. Chef Nico’s love for the culinary arts started at age nine, when he worked for a bakery, making deliveries and assisting in the kitchen in Mexico. 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. His 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).
Mike Karns: From real estate to restaurants and back again
Posted on May 17th, 2013
Jake Dean Firebird Restaurant Group CEO Mike Karns stands in the courtyard of the company’s newly redeveloped Meso Maya restaurant on McKinney Ave. The block is home to Firebird’s other concepts: El Fenix and Taqueria La Ventana. Five years ago, developer Mike Karns got into the restaurant business with the purchase of the 95-year-old Dallas Tex-Mex staple El Fenix Corp. Since then, he has built a growing food business under the umbrella Firebird Restaurant Group LLC, which now includes Dallas-based tortilla chip manufacturer Sunrise Mexican Foods as well as two more restaurant brands: Meso Maya and Taqueria La Ventana. Karns’ next move takes him back to his real estate roots, as he works to develop one of the largest blocks of contiguous space available in Uptown. Karns is the founder of Karns Commercial Real Estate, which has developed and invested in real estate for more than two decades. His new project includes expanding and renovating Firebird’s seven-story headquarters building at 2414 N. Akard St., which it purchased in July 2012 to be near the company’s restaurants, just a few blocks away. Karns plans to tear down a vacant church next door to make room for the expansion. Once complete, the property will have 75,000 […]Primo Patios
Posted on Apr 26th, 2013
Pan-roasted duck and mezcal cocktails in the old Luna’s digs (with bonus taqueria!)
Posted on Dec 10th, 2012
For their second location, choice Mexican eatery Meso Maya threw down some serious chips, which may explain why they ended up in the old Luna’s Tortilla Factory building. For this project, they tapped designers Jones-Baker (Cru, Rusty Taco, etc.) to freshen the place while keeping it in line with the original vibe, meaning… … they’ve kept the original stone floors and archways in the 130-seat resto… and returned “the first Mexican restaurant outdoor patio in Dallas” to its former glory. Apps for the new spot include these pork chicharrones (w/ queso poblano & brisket adobado) plus Molotes, which’re essentially blue tortilla chips stuffed with glory… and potato, chorizo, Jack, salsa & queso. They’ve upped the mains, too, like this pato al pasilla (pan-roasted duck breast, blue corn tlacoyo, nopalitos, and smokey dark pasilla broth), and Huachinango: snapper seared with the skin on, masa tamales, calabacitas, queso, guajillo & hoja santa sauce. Libations range from a hand-shaken (not blended) pina colada and a Hibiscus Sour, to the El Viejito, which is made with mezcal, teq, agave nectar, and orange bitters that simply can not accept Syracuse’s 7-5 season. Or, if you’re in the mood to eat on the street, walk up to attached taqueria […]Contact Us
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