This fall, Mad Mex celebrates 25 years of fresh, California-Mexican cuisine. Drawing from the Spanish word for both silver—as in Silver Anniversary—and unaged Plata tequila, the Plataversary celebration will run from October 8th until the end of the year. PLATAVERSARY MENU

Offered October 8, 2018 through December 31, 2018
To mark the occasion, Mad Mex is adding five new dishes to the food menu, along with two beverages. Each was created for the anniversary by Mad Mex Food and Beverage Director and Gobblerito Creator Matt Glick, and draws heavily on Southern California influences and the concept’s distinctive Pennsylvania-Mexico mashups.

• The house-made Plataversary Empanadas are crispy pockets of roasted corn, Monterey Jack cheese, roasted chiles and herbs and spices, and are served with a special Grilled Tomato Black Bean Salsa.
• California rolls are the inspiration for the Plataversary Quesadilla, with jumbo lump crabmeat, avocado and spicy citrus aioli. Cucumber salsa on the side completes the Los Angeles sushi profile.
• The Plataversary Burrito is Chef Glick’s interpretation of the classic San Diego beach burrito. Fresh grilled chicken breast and flank steak, roasted corn, fries and cheese are doused in house-made spicy sauce, while the cool ingredients are piled on top, Nachos Grande-style: pico de gallo, guacamole, sour cream and iceberg lettuce.
• Succulent pork belly with a chile-citrus glaze, mango salsa and avocado gives the Plataversary Tacos a rich, tangy, sweet flavor.
• Mad Mex partnered with Sauza Tequila to create The Plataversary margarita. Tres Generaciones Plata Tequila is shaken with Grand Marnier and fresh squeezed lime and orange juices.
• Brewed exclusively for Mad Mex by Fat Head’s in Ohio, Plataversary IPA is wet hopped with a massive quantity of freshly harvested Simcoe hops for a dank citrus flavor with earthy undertones. The beer will tap at every Mad Mex location on October 11. SILVER TICKET CATERING GIVE AWAY
Starting on Monday, October 8th and running for 12 days, one Mad Mex location per day will randomly pack a take out order with a certificate for free Mad Mex Catering for 10, up to a $250 value. Winners will be announced each day on the respective restaurant’s Facebook page. The sequence of the locations will not be revealed in advance.

On October 25, the original Mad Mex will launch a three birthday day party weekend. Keeping with the theme, the restaurant will be decorated with silver, and will share a Big Azz margarita cake.

In the early 90s, Tom Baron had a good view of the Pittsburgh dining scene as co-owner of a local restaurant delivery company. Having moved from New York City five years earlier, he saw an opportunity to bring innovative and cool dining spaces to Pittsburgh. Tom invited Juno Yoon to town, a long-time friend from NYC who joined the venture as cofounder. The two borrowed start up money, enlisted talented architect friend Riva Sloan from New York, and transformed a small, nondescript storefront in South Oakland into a local landmark.
From the opening night on October 29, 1993, the restaurant established a moodily lit, decidedly loud and visually striking place for good beer, big margaritas and hand crafted Cal-Mex cuisine. As founder Tom Baron reflected, “Mad Mex was meant to be a party, a fun atmosphere where you could have dinner and a bar scene at the same time.”
Over the next two and a half decades, Mad Mex has scaled up that original concept to a wide variety of larger spaces in a dozen locations across Pennsylvania. While the roughest edges were smoothed out over the years, the original ideas remain the same. Huge, flavorful dishes made with an emphasis on simple, healthy ingredients; a passion for great craft beer and margaritas made with real fruit juices and better tequila; and a funky room filled with colorful folk art and a rocking soundtrack. BIG BURRITO Parent company big Burrito Restaurant Group grew along with Mad Mex, helping to launch the transformative evolution of Pittsburgh’s restaurant market with six unique concepts. For more information, see

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