Our Story

 

 

What inspired Mesa Grande Taqueria?

Our Managing Partner, Jim Daddabbo, lived in Southern California for nearly 15 years where he developed a love of California-Mexican style food. After moving back to his hometown of Auburn, NY in 2008, he created Mesa Grande Taqueria based on his experiences from all of his favorite Mexican restaurants in California.


What makes our food different?

We prepare and cook our food in-house, from scratch using fine dining cooking techniques. Our hand-pulled meats are marinated, dry-rubbed, and slow smoked. Our salsas are made from scratch using fresh produce that's hand-cut in-house. We source our cheese and sour cream from Cabot Creamery. Our desserts are homemade.

No central kitchens, no processed food, no cutting corners. 

We also offer a variety of gluten-free, vegetarian, and vegan options. Please ask one of our team members for more details.

 

 

What are we doing to be eco-friendly?

From the very beginning we have strived to be as eco-friendly as possible. We do this in a variety of ways:

  • Real glasses and silverware
  • Compostable, biodegradable, or recyclable to-go containers, utensils, and napkins
  • No single-use plastic bottles. State-of-the-art water filtration system (in select locations)
  • LED Lighting
  • Tables made from 100 year-old reclaimed barn wood (in select locations)