Mexican Green Chile:
Native of Northern New Mexico and Southern Colorado.
Used as a sauce, soup or stew - No meat, No beans - just the
flavor of roasted mild poblano chile in our own award
Fresh cooked, fiery red, our homemade salsa is a
local favorite for chip dipping, and as a dressing for some
of our entrees. Chunks of fresh onion, chile peppers and
tomato float in a peppery, yet cooly refreshing, sea of
New Mexican Red
Our favorite to top cheese
enchiladas and colorado tostadas, this spicy, smoky sauce is
made from rich, Chimayo dried red chilies, blended with a
touch of red hot cayenne.
Wholesome flour, or sun dried blue, white or yellow
corn, the tortilla is to the Southwestern meal what bread is
to others. Stuffed, fried crisp, or layered flat this
delicious essential is the base for many entrees.
Pico de gallo:
Very spicy fresh salsa made
from jalapeņos, tomatoes, chopped cilantro and fresh lime
Not really fried twice, refried beans are actually
just well cooked pinot beans. We cook ours with margarine,
never lard, and flavor them with cumin.