Mesa Rosa • Round Rock

Mesa Rosa • Round Rock

Written by Patrick Brendel Friday, 05 September 2008

Fresh ingredients and a family atmosphere define the dining experience at Mesa Rosa Mexican Restaurant. Unlike big national chains, Mesa Rosa’s three locations differ in architecture and interior design. Each eatery has a unique personality.

But loyal customers of the local restaurant should experience equally satisfying fare whether they’re at the original in Austin on Anderson Mill Road, the location near Brushy Creek MUD on RM 620 or the Round Rock restaurant off IH 35, said Round Rock Manager Adrienne Kolly.

And she should know: Kolly has been with Mesa Rosa since the beginning, when owner Hamid Zarafshani set up shop on Anderson Mill in 1994. Kolly also worked at the RM 620 restaurant before moving to the Round Rock location when it opened in April 2006.

“We’re big on consistency,” she said. “Since I’ve worked at all the restaurants, all the standards are pretty much the same – fresh, quality food.”

Indeed, the chef who makes all the basic ingredients for the Round Rock location worked at the RM 620 restaurant for many years, Kolly said.

Upon walking into the Round Rock location, our group was immediately seated at a glossy wooden table. The décor — white brick walls and archways adorned with Southwestern-style artwork and figurines — complemented the Tex-Mex aromas emanating from the kitchen.

The tortilla chips were thin, crispy and warm; the salsa was fresh, mild and cold. Our waiter, Moses, was exceptionally fast. Within a matter of moments he brought out our appetizer. The Rosa Dip ($6.59) was chile con queso with seasoned beef and guacamole, and it made a pleasing visual impression, at first. But soon the frenetic churning of chips transformed the dip into a melted mix that we thoroughly enjoyed.

For an entrée, we chose the Rosa Enchilada Plate ($7.99), moist chicken rolled in flour tortillas covered in Monterrey Jack cheese and a mild tomatilla sauce. On the side, the black beans were bursting with flavor, while the rice packed a spicy kick.

We had the Taco Salad ($6.99), a large, puffy taco bowl with lettuce, tomatoes, chile con queso and the same great flavorful fajita chicken.

We also tried the Fajita Taco Plate ($8.29), with chicken, rice, sour cream, pico de gallo and cheese.

Other entrées on the menu were the Tamale Platter ($8.29), Carne Guisada ($10.49) and the Border Melt ($10.79), a plate of chargrilled beef, sautéed pico de gallo and jack cheese. Kolly said one of her personal favorites is the Border Melt.

Keep an eye out for other Mesa Rosas, too. According to Kolly, owner Zarafshani is considering opening additional restaurants in Greater Austin in the future.

Two Round Rock area locations

Mesa Rosa Mexican Restaurant, 2850 N. IH 35 • 218-1818, www.mesarosa.com, Mon.-Thu. 11 a.m.-9:30 p.m., Fri.-Sat. 11 a.m.-11 p.m., Sun. 10 a.m.-9:30 p.m.