New Mexican cooking from the “Land of Enchantment” began with the Pueblo Indians. The Navajo, Isleta, Cochiti, and other ancient peoples of the American southwest developed dishes distinct from the foods of the indians of Mexico.
This Southwestern regional cuisine is unique. The stacked Blue “noche” corn enchiladas smothered in red chile, the hot green chile, the fragrant posole stew, are some of the basics that make the New Mexican difference.
If you know the Sandia mountains, pink at sunset, or have seen the snow geese return to the Bosque, you know the lore of Chile, red or green, bringing friends and family to the table.
Be assured that we bring our red and green chile from the rich farms of Hatch, New Mexico.
If you have never eaten New Mexican food, enjoy the discovery!
Penn Cove Mussels
With lime cilantro salsa, or red chile & coconut milk curry. Entrée size 16.25 small 10
Grilled strips of eggplant wrapped around chevre goat cheese, sun-dried tomatoes, and fresh rosemary. Nestled in a purée of tomato and green chile. Served with french bread. 12
Artichoke hearts, green chile and red bell peppers, baked with Kasseri cheese and served with garlic toast. Our most popular appetizer. 9.50
An elegant and savory custard surrounded by a red chile and fresh goat cheese sauce. Served with our homemade red and blue corn tostada chips. 9.50
Chile con Queso
Traditional New Mexican-style cheese dip, gently spiced with green chile, tomato and green onion. Served hot with yellow tostada chips. 8.25
Guacamole (available March–October)
Avocado dip with tomato, garlic and mild green chile. Served with hot salsa and tostada chips. 8.25
Hot salsa & chips 3.75
Tomatillo salsa & chips 4.50
Both salsas and chips 5.50
Black Bean Soup Flavored with Spanish sherry, cilantro, and red bell peppers. Large bowl served with french bread and St. André triple cream cheese.
Large bowl 9.25 Small bowl 7
Tortilla Soup Chicken soup lush with chile, onion, and tomato, topped with tortilla strips. Served with french bread and St. André triple cream cheese. Large bowl 9.25 Small bowl 7
House Green Salad
With a choice of Sherry vinaigrette or our House Roquefort-Tarragon. 6.50
Fiesta Corn Salad
Bell peppers, tomato, red onion, and kernel corn in a light vinaigrette. 6.75
Our flour tortillas are made fresh, here, daily.
The first 5 entrees are available vegetarian style.
Posole is hominy stew with garlic, lime juice and red chile
Stacked blue corn tortillas with colby cheddar and onion, served with hot green or red chile sauce (or both—“Christmas style”). Served with pinto beans, posole, and a fresh flour tortilla. Regular 15.75 Small 13.75
Two blue corn tacos filled with shredded beef, lettuce, onion, cheese, and tomato. Served with red chile sauce, pinto beans, posole, and a fresh flour tortilla. Regular 16.50 Small 14.50
The Santa Fe Plate
One blue corn taco filled with shredded beef, lettuce, onion, cheese, and tomato, and one blue corn rolled cheese enchilada. Served with red chile sauce, pinto beans, posole, and a fresh flour tortilla. 16
Chile Relleno Tart
Hot green chile, mozzarella and gruyere cheese baked in a blue corn pastry with a goat cheese custard. Served with soup and house salad with Roquefort-Tarragon dressing. 17
Green Chile Burrito
Fresh flour tortilla filled with shredded beef, onion, and tomato. Topped with hot green chile and colby cheese. Served with pinto beans and posole. Can be ordered “Christmas style”. Regular 16 Small 14
Carne Adovada Burrito
Carne Adovada is pork slow marinated in hot red chile then baked til tender. Rolled in a fresh flour tortilla, topped with more Carne Adovada and colby. Served with pinto beans and posole. Regular 17 Small 15
Grilled Pork Tenderloin with Green Chile & Citrus Marinade
Lean medallions served on a bed of seasonal greens, roasted bell peppers, a slice of chevre goat cheese, and a warm tortilla. 16.75
Chicken and mild green chile baked in a sour cream and cheddar sauce, folded into yellow corn tortillas. Served with our house salad with Roquefort-Tarragon dressing and garlic bread. Regular 16.50 Small 14.50
Santa Fe Crepes
Blue corn crepes filled with chicken, mushroom, sliced almond and mild green chile in a white Spanish sherry sauce. Served with our house salad with Sherry Vinaigrette and garlic bread. Regular 15.75 Small 13.75
Grilled Prawns with Fresh 5-Herb Marinade
Prawns marinated in rosemary, basil, thyme, dill, and tarragon on a bed of mixed greens with chevre goat cheese and roasted bell peppers. Served with french bread. 16
Red Chile & Pork Tamales
Three tamales with red chile sauce, pinto beans, and cheese. Served with a house salad with Roquefort-Tarragon dressing. 16 for three 14 for two
Green Chile Vegetarian Tamales
Three tamales filled with green chile and jack cheese, topped with green chile sauce and colby cheese. Served with a house salad with Roquefort-Tarragon dressing. 16 for three 14 for two
Green Chile Stew
Tender beef with pinto beans, tomatoes, caramelized onions, and green chile. Served with two fresh flour tortillas. Large bowl 9.50 Small bowl 7.50
Blue Mesa Plate
One rolled enchilada with red or green chile (or both—”Christmas style”). Served with pinto beans, posole, spicy tender Carne Adovada stew and a fresh flour tortilla. Regular 16.50 Small 14.50
Stacked blue corn tortillas filled with fried eggs, colby cheddar, and onion, served with hot green or red chile sauce (or both—“Christmas style”). Served with pinto beans, posole and a fresh flour tortilla. 15.25