All reviews are from people who have redeemed deals with this merchant.
Reviewed July 2, 2013
Reviewed June 21, 2013
Reviewed June 21, 2013
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 Between Two Options
$7 for $15 off your bill during lunch
$20 for $40 off your bill for two people during dinner<p>
You can order anything on the menu, which features classic fajitas, burritos, and enchiladas. Lunch specials such as huevos rancheros are served 11 a.m.–3 p.m. Monday–Saturday.<p>
Want a Suggestion for Dinner?
- Appetizer—nachos tejanos with chicken, beef, and shrimp ($8.95)
- Entrees—pork carnitas ($10.95) and shrimp fajitas ($13.95)
Total Bill: $33.85 for two people<p>
The Fine Print
Promotional value expires Jun 5, 2013. Amount paid never expires. Limit 1 per person, may buy 1 additional as gift. Limit 1 per table. Dine-in only. Two people required to use $40 Groupon. Must use promotional value in 1 visit. Valid only at The Loop location. Not valid on Cinco de Mayo. 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.