Mad Mex reimagines Shadyside as flagship, Mad Mex Sol

PITTSBURGH, PA, November 13, 2026 (PittsburghNewsWire.com) — Thirty-three years after Mad Mex first opened its doors in Pittsburgh, the restaurant isn’t interested in becoming something completely different. It is, however, ready to let in a little more sun.

Mad Mex Shadyside has had some work done—a little lift here, a little tuck—over the past few months. The Pittsburgh original has been undergoing a months-long overnight transformation, all while remaining open to guests during the day. The result is Mad Mex Sol, a reimagined Shadyside flagship that displays more of what makes Mad Mex MAD: big flavors, big portions, a big emphasis on art, and a willingness to create things you might not expect from Mad Mex until you taste them.

Some of the physical changes are hard to miss, including a nearly 15-foot locally-crafted sun at the center of the refreshed bar. Others are happening across the (M)experience, from the reconfigured physical menu—a return to the funky menu book of the past—to a new place for innovation with a “Made in the Shade” test menu which features new dishes that (based on their success) could eventually roll out to all locations.

WE TAKE THE FOOD SERIOUSLY. THE REST OF THIS, CONSIDERABLY LESS SO.

Mad Mex opened in 1993 as the first restaurant in what would become the big Burrito Restaurant Group and quickly became known for its irreverent humor, artful interior design and festive atmosphere. Founder Tom Baron remains involved in the business today—33 years and countless burritos later.

“If I was going to open Mad Mex today, what would I do? It’s been thirty-three years. I eat a little differently than I did in 1993. Maybe a bulging burrito and a Big Azz Marg aren’t daily options for me. I’ve really been enjoying the new selection of vibrant and fresh bowls. We’ve tweaked everything to be more in line with how we approach things today after over 30 years in the restaurant industry. Mad Mex has never been particularly interested in behaving like a traditional Mexican restaurant. Our “Funky Fresh Cal-Mex” approach has always borrowed freely from different flavors and influences. Sol simply gives that side of Mad Mex more room to show up.”

33 YEARS AND STILL LEARNING

Mad Mex Sol will introduce a small number of “Made in the Shade” dishes for guests to try and provide feedback via an online poll. A dish that guests love could earn a permanent spot as a Shadyside Mexclusive or make its way to other Mad Mex locations, while the less popular items will quietly exit and try not let the door hit where the sol don’t shine.

Shadyside is uniquely positioned to play the role of the Mad Mex flagship. It’s currently the only Mad Mex location with its own executive chef. The addition of Chef Marty Sons—formerly of sister restaurant, Kaya—has already created more room for new ideas in the kitchen.

“We’ve learned a lot in 33 years. One of those things is that sometimes you need a focus group bigger than one,” said Mad Mex Food and Beverage Director (and Gobblerito inventor) Matt Glick. “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.”

THE KITCHEN IS ONLY ONE PART OF WHAT GUESTS WILL EXPERIENCE DIFFERENTLY AT SOL.

The restaurant’s menu is also getting a new look, designed to make it easier for guests to find the Mad Mex food they already know while giving more attention to house specialties, shareable favorites, and chef-driven dishes they might not expect from Mad Mex.

For longtime Mad Mex guests, the point isn’t to replace the restaurant they remember.

“We have people who’ve been coming to Mad Mex for decades, and that’s something we’re incredibly proud of,” Baron said. “We also have people discovering us for the first time. Sol isn’t about choosing between them. It’s about creating a Shadyside restaurant where both groups feel welcome.”

The physical transformation brings that idea to life.

Mad Mex partnered with Pittsburgh and Honolulu-based design studio Wall-to-Wall on a refreshed visual identity. Studio Co-Founder and Executive Creative Director Bernard Uy worked closely with Founder Tom Baron on the original brand identity 33 years ago.

Interior design was led by Los Angeles-based Studio UNLTD whose principal, Greg Bleier, happened to work as a dishwasher at Mad Mex Oakland while attending the University of Pittsburgh in the mid-90s. Some of the most elaborate interior upgrades include visually opening the mezzanine to the main dining room with a locally-fabricated custom steel railing and transforming the space with graphic wallpaper, a selection of terracotta and cement tiles, and a brand new paint job (both inside and out).

Pittsburgh architect Dan Rothschild of Rothschild Doyno Collaborative brought the design vision to life on the ground.

Mad Mex Sol will officially open on November 13 at 221 South Highland Avenue, Pittsburgh, PA, 15206. Guests can follow @mad_mex on Instagram and @eatmadmex on TikTok for opening details and the premiere of the “Made in the Shade” menu.

About Mad Mex

Mad Mex® serves food that’s tasty, fun and made largely from scratch. Signature square burritos, enormous enchilada plates, fresh salads, spicy wings and innovative vegetarian options make for a unique and extraordinary dining experience. Complementing the fresh fare is an artful interior design and festive atmosphere.

About big Burrito Restaurant Group

big Burrito restaurants appeal to quality-conscious diners seeking a more sophisticated experience than that offered by ordinary chains. big Burrito specializes in restaurants with unique foods accompanied by attractive, soothing décors and high-energy environments. big Burrito restaurants include Mad Mex®, Alta Via, Alta Via Pizzeria, Casbah, Kaya®, Eleven, Soba and Umi.

Contact:

For more information, contact Tom Baron, bBRG Founder, at 412.508.0400 or tbaron@bigburrito.com.

For graphics, logos or photos, contact the big Burrito art staff at marketing@bigburrito.com.