Arab-Mexican eatery takes farmers market success to Sacramento brick-and-mortar
A new neighborhood joint on the corner of 16th and N streets buzzed Thursday night. A large spread of colorful crudites and pita bread showed off Meza California’s new dips, an exclusive offering at the Midtown Farmers Market mainstay’s first brick-and-mortar shop.
Meza California debuted as a full-service restaurant at the end of October after spending three years popping up around town, gaining a loyal following through its regular spot at the Saturday market.
The Arab-Mexican concept, supported by the Alchemist Community Development Corporation, held a grand opening in its new home at 1415 16th St., on Thursday. Hungry diners fresh off of a workday were eager to try the dips and wish congratulations to the woman of the hour, owner Kasandra Kachakji.
“It’s been really incredible (being at the city’s farmers markets),” Kachakji said. “It was a great way to test our concept and see if people responded to it, and the community really supported us in those years ... so we’re really excited to be here.”
Meza California — a fusion restaurant celebrating Kachakji’s dual Mexican and Syrian heritage — launched under the Alchemist CDC Microenterprise Academy, a 12-week course that provides aspiring food business owners knowledge on operation fundamentals.
Following that, Meza was accepted into the intensive Alchemist Kitchen Incubator Program. There, Kachakji received support and grant funding to put her business plan into action.
“Alchemist has been probably the biggest reason why I’ve been able to do all of this,” Kachakji said. “I’ve been able to get grants and loans with the help of Alchemist and also just the emotional and moral kind of support.”
As a first-time mom of a 10-month-old daughter, Kachakji said her Alchemist CDC mentor, Julie Liebenbaum, was instrumental in supporting her through the challenges of opening a small business while raising a family.
“(Liebenbaum) had a restaurant for 15 years, and she’s also a mom ... so she just helps me kind of navigate the anxieties and difficulties,” Kachakji said. “She’ll take my texts late at night, when I’m like, ‘What am I doing?’”
Liebenbaum said she was impressed by the nascent restaurateur’s business idea and work ethic from the moment Meza’s incubator application was submitted.
“(Kachakji) hit the ground running,” she said. “Her menu is phenomenal ... that (food) is so to my liking, that I’m not a good judge because I can eat that every night.”
According to Liebenbaum, the stars aligned perfectly for Kachakji’s business to open a permanent space. The 16th Street building, which used to be Simon’s Bar and Cafe, was set to be torn down in the coming years. But the Capitol Area Development Authority didn’t want the space to remain empty until then.
The development authority offered the space for Alchemist CDC to place one of its incubator businesses. Liebenbaum said it was “incredibly generous” in waiving the building’s rent.
“It’s been incredible with Alchemist and I wouldn’t be able to do this without them,” Kachakji said.
Mexican and Arab foods blend seamlessly on Meza menu
The grand opening offered a teaser of what diners can expect to find on the restaurant’s full menu.
At the farmers market pop-up, Meza is best known for its saj flatbread wraps, seasoned with za’atar or made into a quesadilla. The new restaurant will add small plates with a range of house-made dips, inspired by Arab cuisines and modified with Mexican ingredients.
Kachakji’s lemony, yogurt-based labneh is amplified with hot and smoky chile morita chips and oil. Sweet beet-tahini dip gets a spicy, fragrant twist with serrano peppers and garlic, while the traditional baba ghanouj adds warm roasted tomato salsa to its eggplant-tahini base.
An Arab restaurant wouldn’t be complete without a creamy hummus, and Meza’s adds a touch of heat and freshness with salsa verde. The spiciest dip on Wednesday’s spread was a punchy muhammara, a walnut and roasted bell pepper dip hailing from Kachakji’s native Syria.
“(The inspirations for the dishes are) a mix,” Kachakji said. “They’re influences of my childhood, some of them are influenced by other Arab cultures.”
In addition to the staple flatbreads and wraps, some of Meza’s pop-up favorites will continue to be served in the 16th Street unit, including a fresh and floral orange blossom-mint lemonade and a rose-hibiscus agua fresca.
Two desserts are also staying on the roster: a dense, nutty tahini and sesame cookie and sfoof — a light semolina-based cake seasoned with turmeric, orange blossom and anise.
Personal values, social justice core to Meza
A soft opening menu posted on Meza’s Instagram indicated the business would provide a fresh za’atar wrap or quesadilla to all children who are beneficiaries of Supplemental Nutrition Assistance Program recipients, while their family members would get a 25% discount on their order.
Community support and amplifying causes has been foundational to Kachakji’s business. Throughout Meza’s run, the team has been outspoken in their support of Palestine, immigrants, the LGBTQ+ community and other marginalized groups.
The eatery has also supported fundraisers for community organizations, served food at pride and Earth Day festivals, and handed out resource cards for immigrants’ constitutional rights.
“It’s been central to building our business,” Kachakji said. “It’s a business that externally supports really important causes ... and then internally, creating a space that’s not toxic.”
“Creating a space where people can show up as they are and feel supported ... (has) been really integral ... it’s helped us build an incredible team, retain incredible people and grow,” she said.
Meza California’s brick-and-mortar is open 11 a.m.-2 p.m. and 5 p.m.-9 p.m. Tuesday through Saturday. The team will continue to operate at the Midtown Farmers Market on Saturdays from 9 a.m.-1 p.m.
This story was originally published December 7, 2025 at 6:00 AM.
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