Meso Maya - Preston Forest Restaurant - Dallas, TX | OpenTable
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Meso Maya - Preston Forest
Meso Maya - Preston Forest

Meso Maya - Preston Forest Details

  • Dining Style: Casual Elegant
  • Website: http://www.mesomaya.com
  • Email: info@mesomaya.com
  • Phone: (469) 726-4390
  • Hours of Operation: Lunch: Daily: 11:00am - 4:00pm
    Dinner: Sunday - Thursday, 4:00pm - 10:00pm, Friday - Saturday: 4:00pm - 11:00pm
  • Payment Options: AMEX, MasterCard, Visa
  • Cuisine: Mexican, Contemporary Mexican
  • Executive Chef: Nico Sanchez
  • Dress Code: Casual Dress
  • Accepts Walk-Ins: Yes
  • Additional Details: Banquet/Private Rooms, Bar Dining, Beer, Full Bar, Gluten-free Menu, Non-Smoking Restaurant, Patio/Outdoor Dining, Private Room, Takeout, Weekend Brunch, Wheelchair Access, Wine
  • Private Party Facilities: El Rincon - Nestled in the back, secluded from the main dining area, EL RINCON FEATURES cozy banquettes and warm dark wood; will accommodate up to 40 seated guests.
  • Private Party Contact: Christi Carter (214) 336-2775

Getting there

  • Cross Street: Forest Lane
  • Parking: Public Lot
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A word from Meso Maya - Preston Forest
MesoMaya, Comida y Copas, is located at the northwest corner of Preston Road and Forest Lane. This premiere location offers fresh, bold and earthy flavors of authentic interior Mexican cuisine and traditions inspired by the natural wisdom of Chef Nico Sanchez.
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Meso Maya - Preston Forest
4.2
89 $30 and under restaurant
Awards voted by OpenTable diners
  • Diners' Choice WinnerKid Friendly
  • Diners' Choice WinnerNeighborhood Gem
Featured Reviews
  • "Love this place. I love the look and feel from outside looking in. The strip mall isn't as appealing, but very central a..."
    Dined on 5/20/2013
  • "We booked a table to celebrate Mother's Day. I specifically asked for a quieter table given my 78 year old mother's hear..."
    Dined on 5/15/2013
  • "This place never disappoints. I know it's a "Mexican" - albeit upscale - but we go there for the delicious salads. There..."
    Dined on 5/14/2013

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