three tacos on corn tortillas with spicy slaw, cotija, smoked chile crema

BEEF TACOS

arancini rice cake, spinach, red pepper & sun-dried tomatoes in cream sauce served with seasonal veg

BLACKENED SALMON

mashed potatoes, mushroom gravy, seasonal veg

TOM'S MEATLOAF

one blue corn chile relleno, two rolled beef blue corn enchiladas, one chicken taco, arroz verde, pinto beans, white cheddar, choice of chile

COMBO PLATE

one rolled cheese enchilada, Range fries, pinto beans

KIDS ENCHILADA

tomato bacon gravy, cheesy grits, green onions

SHRIMP & GRITS

NM HOT HONEY CHICKEN SANDWICH

mashed burger served open-faced on a flour tortilla, white cheddar, grilled onions, Range fries con queso, black beans, choice of chile

RIO GRANDE GORGE

white cheddar & gouda sauce, green chile, bread crumbs

NM MAC & CHEESE

cream gravy, mashed potatoes, seasonal veg

COUNTRY FRIED STEAK

Deliciously crispy chicken tenders, perfectly sized for little hands and served with a side of dipping sauce.

KIDS CHICKEN TENDERS

three tacos on corn tortillas with corn, black beans, green chile and vegan cheese

CALABACITAS TACOS

one blue corn relleno, arroz verde, pinto beans

KIDS RELLENO PLATE

beans & cheese, topped with white cheddar, with Range fries and arroz verde

KIDS BURRITO

CHICKEN TACOS

SANTA FE LINE BURGER

sourdough, American and white cheddar cheese, fries

KIDS GRILLED CHEESE

parmesan breaded, lemon butter, mashed potatoes, seasonal veg

TENDERLOIN PLATE

grilled chicken breast, white corn tortilla, chile con queso, chopped green chile, melted white cheddar, avocado, salsa, black beans and arroz verde

RANGE CHICKEN

roasted turkey breast, stuffing, mashed potatoes, cream gravy, seasonal vegetable

KIDS HOT TURKEY

with arroz verde, pinto beans, white cheddar, choice of chile

ENCHILADAS

pork loin, red chile hominy risotto, calabacitas, picked red onions, blue corn tortilla strips

PORK + HOMINY

roasted turkey breast, stuffing, mashed potatoes, green chile gravy, seasonal veg, cranberry-orange chutney

HOT TURKEY PLATE

crumbled cotija, cilantro, smoked chile crema

ELOTE QUESADILLA

In a large bowl, combine the shredded cabbage, carrots, red onion, and minced jalapeño. In a separate small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour the dressing over the vegetables and toss to coat. Set aside to marinate.

Prepare the Spicy Slaw

In a skillet over medium-high heat, cook the ground beef until browned and fully cooked, about 7-10 minutes. Season with salt and pepper to taste.

Cook the Beef

In a small bowl, combine the sour cream, smoked paprika, chipotle in adobo sauce, garlic powder, and salt. Mix well until smooth and creamy.

Make the Smoked Chile Crema

Warm the corn tortillas in a skillet or microwave. Place a portion of the cooked beef in each tortilla, top with spicy slaw, cotija cheese, and drizzle with smoked chile crema.

Assemble the Tacos

Serve the tacos immediately while warm, with extra lime wedges on the side if desired.

Serve

Ground beef

Corn tortillas

Cotija cheese

Toss seasonal vegetables with olive oil, salt, and pepper.

Prepare the Vegetables

In a skillet, sauté the vegetables over medium heat until tender.

Sauté the Vegetables

seasonal vegetables (e.g., asparagus, carrots, zucchini)

olive oil

salt

pepper

In a large bowl, combine ground beef, bread crumbs, chopped onion, milk, egg, Worcestershire sauce, salt, pepper, and garlic powder. Mix until well combined.

Prepare the Meatloaf Mixture

Transfer the mixture into a loaf pan, shaping it into a loaf. Bake in a preheated oven at 350°F (175°C) for 1 hour, or until cooked through.

Shape and Bake

ground beef

bread crumbs

onion, chopped

milk

Worcestershire sauce

black pepper

garlic powder

Roast the poblano peppers over an open flame until charred. Place in a bowl and cover with plastic wrap for 10 minutes. Peel the skin off, cut a slit, and remove seeds.

Prepare the Peppers

Stuff each pepper with shredded white cheddar cheese. Secure the slit with a toothpick.

Stuff the Peppers

In a pan, heat olive oil over medium heat. Fry the stuffed peppers until golden brown, about 5 minutes. Set aside.

Fry the Rellenos

In a skillet, heat olive oil and brown ground beef with salt and cumin until fully cooked.

Fill blue corn tortillas with the beef mixture, roll, and place in a baking dish. Pour enchilada sauce on top and sprinkle with cheddar cheese.

Assemble Enchiladas

Bake in a preheated oven at 350°F (175°C) for 20 minutes until bubbly.

Bake

Warm the blue corn tortilla. Fill with shredded chicken, lettuce, diced tomatoes, and a dollop of sour cream.

Prepare the Taco

Prepare green rice according to package instructions.

Cook Arroz Verde

Heat pinto beans on the stove until warm.

Heat Pinto Beans

Blue corn tortillas

Poblano peppers

White cheddar cheese

Olive oil

Salt

Enchilada sauce

Ground cumin

Shredded chicken

Lettuce

Tomato

Sour cream

Arroz verde (green rice)

Pinto beans

Choice of chili sauce

In a saucepan, heat the pinto beans over medium heat. Add salt and pepper to taste. Cook until warmed through, about 5 minutes.

Prepare the Pinto Beans

In a skillet, heat olive oil over medium heat. Warm the corn tortillas for about 30 seconds on each side until pliable. Remove from heat.

Prepare the Enchilada

Place a generous amount of shredded cheese in the center of each tortilla. Roll them tightly and place seam-side down in a baking dish.

Assemble the Enchilada

Pour enchilada sauce over the rolled tortillas, ensuring they are well-covered. Sprinkle any remaining cheese on top. Bake in a preheated oven at 350°F (175°C) for about 15 minutes, or until the cheese is melted and bubbly.

Add Sauce and Bake

While the enchiladas are baking, prepare the range fries according to package instructions or make them from scratch. Serve hot.

Prepare the Range Fries

Once the enchiladas are done, serve them on a plate with a side of pinto beans and range fries. Enjoy!

Shredded cheese (cheddar or Monterey Jack)

Range fries

Pepper

In a medium saucepan, bring 4 cups of water to a boil. Add the grits and a pinch of salt. Reduce heat to low and cook, stirring occasionally, for about 20-25 minutes until thickened. Stir in the cheddar cheese and butter until melted and creamy.

Prepare the Grits

In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the drippings in the skillet.

Cook the Bacon

In the same skillet, add minced garlic and sauté for 1 minute. Pour in the tomato sauce and chicken broth, bringing it to a simmer. Add the cooked bacon back into the skillet and season with salt and black pepper to taste.

Make the Tomato Bacon Gravy

Add the shrimp to the skillet and cook until they turn pink and opaque, about 3-4 minutes.

Cook the Shrimp

Spoon the cheesy grits onto plates, top with the shrimp and tomato bacon gravy, and garnish with chopped green onions.

Shrimp, peeled and deveined

Bacon, chopped

Tomato sauce

Chicken broth

Cheddar cheese, shredded

Grits

Green onions, chopped

Garlic, minced

Butter

Black pepper

In a bowl, mix the hot honey, salt, black pepper, and garlic powder. Add the chicken thighs and marinate for at least 30 minutes.

Prepare the Chicken

Heat olive oil in a skillet over medium heat. Add the marinated chicken thighs and cook for 5-7 minutes on each side or until fully cooked and caramelized.

Cook the Chicken

Toast the burger buns. Place a lettuce leaf on the bottom bun, add the cooked chicken thigh, top with pickle de gallo, and drizzle with bleu cheese dressing. Close the sandwich with the top bun.

Assemble the Sandwich

Serve immediately while hot, with extra hot honey on the side if desired.

Boneless chicken thighs

Hot honey

Garlic powder

Burger buns

Pickle de gallo

Bleu cheese dressing

Lettuce leaves

Preheat the oven and cook the frozen French fries according to package instructions until crispy.

Cook the Fries

Slice the medium onion and sauté in a tablespoon of olive oil over medium heat until caramelized. Season with salt and pepper to taste.

Grill the Onions

In a bowl, season the ground beef with salt and pepper. Form into two patties. Grill or cook in a skillet over medium-high heat for about 4-5 minutes per side or until cooked through.

Prepare the Burger Patty

During the last minute of cooking the patties, place a generous amount of white cheddar cheese on top of each patty and cover to let the cheese melt.

Melt the Cheese

In a dry skillet, warm the flour tortillas for about 30 seconds on each side until pliable.

Warm the Tortillas

Place each cheesy burger patty on a warm tortilla. Top with grilled onions, black beans, and drizzle with queso cheese sauce. Finish with your choice of chile sauce.

Assemble the Dish

Serve the open-faced burgers with the crispy fries on the side.

flour tortillas

white cheddar cheese

onions

frozen French fries

queso cheese sauce

black beans

chile sauce

In a large pot of boiling salted water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1-2 minutes until golden. Gradually add the milk, whisking to combine. Continue to whisk until the sauce thickens, about 5-7 minutes.

Make the Cheese Sauce

Remove the saucepan from heat and stir in the white cheddar and gouda cheeses until melted and smooth. Add salt, black pepper, and paprika. Mix in the chopped green chile.

Add the Cheeses

Add the cooked macaroni to the cheese sauce and stir until well combined.

Combine Pasta and Sauce

Preheat your oven to 350°F (175°C). Transfer the mac and cheese to a greased baking dish. Sprinkle bread crumbs evenly on top.

Prepare for Baking

Bake in the preheated oven for 25-30 minutes until the top is golden and bubbly.

Remove from the oven and let cool slightly before serving. Enjoy your NM Mac & Cheese!

Elbow Macaroni

Unsalted Butter

All-Purpose Flour

Milk

White Cheddar Cheese, shredded

Gouda Cheese, shredded

Green Chile, chopped

Bread Crumbs

Black Pepper

Paprika

Pound the beef round steak to about 1/2 inch thickness. Season with salt, pepper, and garlic powder.

Prepare the Steak

Set up a dredging station with three bowls: one with flour, one with buttermilk and beaten eggs, and one with a mixture of flour, salt, and pepper.

Beef Tacos

Blackened Salmon

Tom's Meatloaf

Combo Plate

Kids Enchilada

Shrimp & Grits

Nm Hot Honey Chicken Sandwich

Rio Grande Gorge

Nm Mac & Cheese

Country Fried Steak

Kids Chicken Tenders

Calabacitas Tacos

Kids Relleno Plate

Kids Burrito

Chicken Tacos

Santa Fe Line Burger

Kids Grilled Cheese

Tenderloin Plate

Range Chicken

Kids Hot Turkey

Enchiladas

Pork + Hominy

Hot Turkey Plate

Elote Quesadilla