CROWSS UP DRO ELZZ EL MESÓN

to their restaurant. e weekday promotion o ers street-style tacos topped with marinated pork, beef barbacoa or grilled chicken for $2.50 a piece. It began in October and has made Tuesdays one of the restaurant’s busiest nights of the week, according to Montiel.

Of course, no taqueria would be complete without a happy hour. El Mesón’s runs Tuesday through Friday from 2 p.m. until 6 p.m. and all day on Saturday, Sunday and Monday. It includes $5 nachos, chicharrones and margaritas plus special pricing on mojitos, beer and house tequila. e budget isn’t as big as their plans, Montiel said. Not yet, anyway. But it’s only been a year, and they’re just getting started. oughts of how to make the restaurant better and the business a success follow Montiel home. “My brain, our brains, never stop,” she said.

At El Mesón, colorful cocktails come from a small bar near the kitchen. Enlarging the bar is on Montiel’s list of upgrades she’d like to make. So is adding more tables and chairs. And moving a wall. And — well, the list is long.

Call 1-844-823-0293

MKT-P0240