The Future’s so Bright: Mad Mex Reimagines Its Shadyside Location as Mad Mex Sol

PHOTO BY KRISTY GRAVER

After months of late-night renovations, it’s a brand new day for Mad Mex in Shadyside.

The flagship site in big Burrito Restaurant Group’s “Funky Fresh Cal-Mex” chain has been given a refresh inside, out and on the menu.

PHOTO BY KRISTY GRAVER

Through Mad Mex Sol, the company is breathing new life into its first concept, which debuted in 1993 at a small space in Oakland that closed in 2023. There are currently nine Mad Mex locations throughout Western Pennsylvania.

Although it’s been business as usual at the Shadyside spot since renovations began in July, Mad Mex Sol officially rises on Friday, Nov. 13.

Superstitious folks believe that date brings bad fortune, but founder Tom Baron says it’s always been his lucky number.

PHOTO BY KRISTY GRAVER

Originally introduced in 2011, the cavernous Shadyside site is now bolder and brighter, with open sight lines, custom fixtures and railings, graphic wallpaper, decorative ceramic tiles, a sidewalk seating area and more art throughout the space, including a 15-foot sun at the center of the bar crafted by a local metal artist.

It’s not a total overhaul, just a more mature Mex.

Wall-to-Wall, the Pittsburgh- and Honolulu-based design firm that helped develop the brand’s identity three decades ago, returned for the relaunch. The interior design project was helmed by Los Angeles’ Studio UNLTD, whose principal, Greg Bleier, paid his way through college at the University of Pittsburgh by washing dishes at the OG Mad Mex. Pittsburgh architect Dan Rothschild of Rothschild Doyno Collaborative brought the vision to life on the ground.

PHOTO BY KRISTY GRAVER

The pandemic changed people’s dining habits, so the brand — known for its late-night Big Azz Margarita specials — adapted by becoming a more food-focused destination.

While creating Mad Mex Sol, the company went back to its original playbook, tweaking old recipes, borrowing ideas from other big Burrito restaurants and creating new dishes such as Cheeseburger Machete, a giant, rolled quesadilla filled with griddled ground beef, Oaxaca, cheddar and Jack cheeses, sautéed onions, pickles and a side of special sauce.

Executive chef Marty Sons, formerly of sister restaurant Kaya, is churning out “Made in the Shade” items from the Shadyside test kitchen. Guests are invited to try them and provide instant feedback via a QR code on the menu. Depending on their popularity, some of these bites could eventually land at all Mad Mex locations.

Baron, who came up with the Mad Mex name after watching his toddler, Max, throw a temper tantrum, says he wants the reimagined restaurant to appeal to younger generations, while still catering to the people who grew up with the brand.

PHOTO BY KRISTY GRAVER

More than three decades of experience have helped big Burrito develop Mad Mex Sol, but there’s always room for improvement.

“We’ve learned a lot in 33 years. One of those things is that sometimes you need a focus group bigger than one,” says Matt Glick, Mad Mex food and beverage director and inventor of the Gobblerito, a seasonal favorite since 2006. “Marty and the team are always experimenting with new dishes and creating unexpected combinations. If you try something you really enjoy, make your case. We’ve been known to listen.”

Mad Mex Sol is at 220 S. Highland Ave., Shadyside.