All reviews are from people who have redeemed deals with this merchant.
Reviewed July 1, 2015
Reviewed June 4, 2015
Reviewed June 3, 2015
What You'll Get
Like a stock photo of a guy with a loosened tie, a frosty margarita encapsulates everyone’s idea of a good time. Let the good times roll with this Groupon.
Choose from Three Options
- $12for $20worth of Mexican food during lunch
- $18for $30worth of Mexican food for two during dinner
- $36for $60worth of Mexican food for four during dinner
Lunch is served 11 a.m.–3 p.m. Monday through Saturday.
The Fine Print
Promotional value expires Jun 2, 2015. Amount paid never expires. Limit 1 per person. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. Dine-in only. Not valid for carry out. Must use promotional value in 1 visit. Not valid for happy hour specials. Not valid with any other offers. **Lunch is valid for lunch only, Dinner is valid for dinner only**. Four people must be present for $60 Groupon to be valid. Not valid from May 1st-May 5th (Cinco de Mayo week). Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About El Paisano
At El Paisano, it’s not uncommon to spot a baby in a giant sombrero or a mariachi serenading a diner with a tiny trumpet. This lively Mexican eatery bustles with color and energy from morning until nightfall—particularly on the second and fourth Wednesdays of the month, when it plays host to live mariachi performances. Attentive servers bustle about the bright dining room, toting complimentary chips and salsa and giant frozen margaritas. Colorful hanging lights illuminate the festive tablecloths and Mexican murals that stretch across the walls.
Meanwhile, in the kitchen, seasoned chefs fold meats and seafood into authentic Mexican specialties—from cheesy chicken chilaquiles to creamy lobster enchiladas. To craft their specialty parrillada dish, they sizzle Spanish-style sausage, grilled steak, chicken breast, and bacon-wrapped jumbo shrimp on a crackling skillet. For dessert, the chefs eschew lackluster meal enders such as cheesecake bought from the store or plastic crumpets borrowed from a child’s tea set in favor of flan, tres leches cake, and other authentically prepared regional specialties.