CATERING

SANDWICHES & BURGERS

N.M. CLASSICS

HOUSE SPECIALTIES

APPETIZERS, SOUPS, & SALADS

TRADITIONAL & GRIDDLE

NEW MEXICAN BREAKFASTS & HOUSE SPECIALTIES

Preheat oven to 375°F (190°C). Pat 25 chicken pieces dry and season liberally with salt and pepper. Rub with a mixture of 1 cup olive oil, 1/2 cup chopped fresh rosemary, 1/2 cup chopped fresh thyme, 1/4 cup minced garlic, and the juice of 4 lemons. Place pieces on sheet pans skin-side up with space between. Roast 35–45 minutes until skin is golden and internal temperature reaches 165°F (74°C). Rest 10 minutes, then transfer to chafing dish and keep warm over low heat with pan gravy available on the side.

Roast Herb Chicken

Trim brisket and season with a dry rub (1/2 cup kosher salt, 1/4 cup black pepper, 1/4 cup smoked paprika, 2 tbsp garlic powder, 2 tbsp onion powder). Sear brisket fat-side down in hot oil until browned on both sides. Place in roasting pan with 2 cups beef stock, 1 cup chopped onions, and 1 cup chopped carrots. Cover tightly and roast at 275°F (135°C) for 5–6 hours until fork-tender and internal temp 200°F (93°C). Rest 30 minutes covered, slice against the grain, and serve with 4 liters brisket au jus kept warm in a gravey/au jus server.

Slow-Roasted Beef Brisket

Assemble 5 trays, each serving ~10. Sauté 4 lbs mixed mushrooms and 8 cups diced zucchini with 2 cups minced onions and 6 cloves minced garlic until soft. Mix with 12 cups marinara sauce and 6 cups ricotta mixed with 2 eggs and 2 tsp salt. Layer no-boil lasagna noodles, vegetable-marinara mix, ricotta mixture, and 10 cups shredded mozzarella per tray. Cover and bake at 375°F (190°C) for 45–55 minutes until bubbling. Hold covered and hot until service.

Vegetarian Lasagna

Peel and quarter 12 lbs potatoes; boil in salted water until fork-tender (~20 minutes). Drain and return to pot. Mash with 2 cups warm heavy cream, 1 cup melted butter, 6 minced garlic cloves (sweat first in 2 tbsp butter to soften if desired), and salt/pepper to taste. Hold in steam table pan over low heat; stir occasionally and add small amounts of cream if drying.

Garlic Mashed Potatoes

Toss 10 lbs mixed vegetables (carrots, broccoli, bell peppers, cauliflower) with 1 cup olive oil, 2 tbsp salt, and 1 tbsp black pepper. Roast on sheet pans at 425°F (220°C) for 20–25 minutes until tender and caramelized. Finish with chopped parsley and a squeeze of lemon. Hold warm in covered pan for service.

Roasted Seasonal Vegetables

Rinse 8 lbs jasmine rice until water runs clear. Cook in commercial steamer or large pots with 1.5x water ratio (by weight) until tender (~18 minutes). Fluff with fork and keep warm covered to prevent drying.

Steamed Jasmine Rice

Warm rolls in oven at 325°F (160°C) for 8–10 minutes wrapped in foil. Serve with 2 lbs butter softened or in pats.

Assorted Dinner Rolls

Combine 6 lbs mixed greens with halved cherry tomatoes, sliced cucumbers, and thinly sliced red onion. Chill until service. Offer dressings (vinaigrette and ranch) in separate containers and label clearly.

Mixed Greens Salad

Cook 8 lbs pasta to al dente, rinse under cold water. Toss with 4 cups diced bell pepper, 3 cups diced cucumber, 2 cups sliced olives, 3 cups diced red onion, and 4 cups Italian dressing. Chill and stir before service; garnish with chopped parsley.

Pasta Salad

Shred cabbage and carrots to yield 6 lbs finished. Toss with a dressing of 3 cups mayonnaise, 1/2 cup apple cider vinegar, 1/4 cup sugar, and salt/pepper to taste. Chill and hold covered until service.

Coleslaw

Deglaze roasting pans with 2 cups white wine and 2 liters chicken stock, scraping browned bits. Reduce slightly, then whisk in 1 cup butter and, if needed, a roux (1/4 cup flour cooked in 1/4 cup butter) to thicken. Keep warm and transfer to ladle server.

Pan Gravy for Chicken

Strain juices from brisket pan; skim fat. Reduce with 2 liters beef stock and 1/2 cup Worcestershire to taste until flavorful. Keep warm and serve alongside sliced brisket.

Brisket Au Jus

Chop 1 cup fresh parsley and sprinkle over roasted vegetables and mashed potatoes just before service. Provide salt and pepper shakers and label condiments.

Plating Garnishes

Arrange 100 mini desserts on platters just before service to keep crisp items fresh. Keep mousse cups refrigerated until serving. Replenish as needed from back-of-house supply.

Assorted Mini Desserts

Slice and arrange 8 lbs seasonal fruit attractively on platters. Cover and refrigerate until service; chill serving plates if possible.

Fresh Fruit Platter

Chill bottled water and soft drinks in coolers with ice. Brew and chill iced tea (6 liters), provide separate sweetened and unsweetened batches and stirrers. Keep beverages replenished and accessible to guests.

Set up chafing dishes with water pans and fuel canisters for hot items. Label each dish with contents and allergen notes (e.g., contains dairy, nuts, gluten). Position salads and desserts on a separate table to minimize traffic. Ensure serving utensils are assigned to each dish and staff monitor refill and temperature (hot foods >= 140°F/60°C; cold foods <= 40°F/4°C). Provide 50 sets of disposable plates/cutlery/napkins and additional backup supplies.

Roast Herb Chicken (bone-in, skin-on)

Vegetarian Lasagna (tray, serves 10)

Mixed Greens Salad (with dressings on side)

Pan gravy (for chicken)

Brisket au jus

Butter (for rolls and potatoes)

Assorted dressings (vinaigrette, ranch)

Chopped parsley (garnish)

Salt & pepper

Assorted Mini Desserts (tarts, brownies, mousse cups)

Bottled Water

Assorted Soft Drinks

Iced Tea (sweetened & unsweetened)

Chafing fuel canisters

Serving utensils

Disposable plates, cutlery, napkins

Divide the ground beef into 4 equal portions (about 4 oz each). Gently shape each portion into a patty roughly 3/4-inch thick and slightly wider than the bun. Do not overwork the meat. Press a shallow dimple in the center of each patty with your thumb to reduce doming.

Prepare patties

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Season

Heat a large skillet or griddle over medium-high heat and add 1 tablespoon vegetable oil. Split the burger buns and spread softened butter on cut sides. Place buns cut-side down on the hot skillet and toast until golden, about 1–2 minutes. Remove and keep warm.

Toast buns

Increase heat to medium-high. Add the patties to the hot skillet (work in batches if necessary) and cook undisturbed for 3–4 minutes until a brown crust forms. Flip and cook another 2–3 minutes for medium (internal temp ~140–145°F / 60–63°C). Place one slice of American cheese on each patty in the last 1 minute of cooking and cover the skillet briefly to melt the cheese.

Cook patties

On the bottom bun add a tablespoon of mayonnaise, a lettuce leaf, a tomato slice and the cheeseburger patty. Top with two pickle slices and some thinly sliced red onion. Spread mustard on the top bun and place on the burger. Serve immediately with ketchup on the side.

Build burgers

If making the grilled chicken option, flatten each chicken breast to an even 1/2-inch thickness (use a meat mallet or rolling pin inside a plastic bag). In a bowl combine olive oil, smoked paprika, garlic powder and lemon juice. Rub the marinade over both sides of the chicken and let sit 10–15 minutes (or refrigerate up to 2 hours).

Heat a grill pan or outdoor grill to medium-high and oil the grates. Grill chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Rest chicken 5 minutes, then place on toasted bun, add lettuce, tomato, mayonnaise or preferred sauce, and serve.

Toast the multigrain bread or buns lightly. Spread 2 tablespoons hummus on one slice of bread. Layer cucumber slices, avocado slices (seasoned with a pinch of salt), sprouts and additional hummus if desired. Top with the other slice and cut in half to serve.

Prepare fries according to package instructions or fry fresh potatoes and season with salt. Heat pickles and hot sauce for serving. Plate sandwiches with fries and pickle slices. Provide ketchup, mustard and extra mayo on the side for passing.

ground beef (80/20)

kosher salt

black pepper, freshly ground

vegetable oil

American cheese slices

burger buns

unsalted butter (softened)

red onion, thinly sliced

iceberg lettuce, leaves

ripe tomato, 1/4-inch slices

dill pickle slices

mayonnaise

yellow mustard

ketchup

boneless skinless chicken breasts

olive oil

smoked paprika

garlic powder

lemon juice

multigrain bread (or buns)

hummus

cucumber, thinly sliced

avocado, sliced

sprouts

salt

potato buns or brioche buns (if preferred)

pickles (for serving)

french fries (frozen or fresh)

hot sauce

Remove stems and seeds from the dried New Mexico red chile pods. Rinse briefly. In a medium saucepan, bring 2 cups water to a simmer. Add chile pods and simmer gently for 10 minutes, covered, until softened. Remove from heat and let sit 10 minutes. Transfer pods and soaking liquid to a blender. Add 1/4 cup of the soaking liquid if needed and blend until very smooth. Strain the purée through a fine-mesh sieve into a bowl, pressing solids to extract as much sauce as possible. Discard solids.

Prepare chile concentrate

In a medium skillet or saucepan, heat 2 tbs vegetable oil over medium heat. Add 1 cup chopped onion and sauté 5–7 minutes until softened and translucent. Add 3 tsp minced garlic and cook 30 seconds until fragrant. Stir in 1 tsp ground cumin and 1 tsp dried oregano and cook 30 seconds. Pour in the strained chile purée and 2 cups chicken broth. Whisk to combine. Bring to a simmer, then reduce heat and simmer gently 10 minutes. Season with 1.5 tsp salt and 1/2 tsp black pepper, taste and adjust seasoning. If sauce is too thin, melt 1 tbs unsalted butter in a small pan, whisk in 1/2 tbs flour to make a quick roux, cook 1 minute, and whisk that into the chile sauce to thicken slightly. Keep warm over low heat.

Make red chile sauce

Pour 1/2 cup vegetable oil into a shallow skillet and heat over medium until shimmering but not smoking (about 325–350°F if using a thermometer). One at a time, briefly fry each corn tortilla for 5–8 seconds per side — just enough to make them pliable but not crispy. Drain on paper towels and stack, keeping warm under a clean kitchen towel. Alternatively, warm tortillas on a comal and steam under a towel.

Prepare tortillas

Preheat oven to 375°F (190°C). In a bowl, toss the 3 cups shredded cooked chicken with 1 cup of the prepared red chile sauce (reserve remaining sauce for topping) so the chicken is well coated. Dip each warmed tortilla briefly in the chile sauce to coat both sides, place 1/4 cup of the sauced shredded chicken down the center of the tortilla, sprinkle about 2 tablespoons shredded cheese inside, roll tightly and place seam-side down in a 9x13-inch baking dish. Repeat with remaining tortillas and filling. Pour the remaining red chile sauce evenly over the rolled enchiladas. Sprinkle the remaining shredded cheese and the 1/2 cup crumbled queso fresco over the top.

Assemble enchiladas

Bake the assembled enchiladas in the preheated oven 15–20 minutes, until sauce is bubbly and cheese is melted and lightly golden. Remove from oven and let rest 5 minutes. Sprinkle with 1/4 cup chopped fresh cilantro and 1/4 cup diced white onion. Serve hot with 1/2 cup sour cream and lime wedges on the side.

Bake and garnish

dried New Mexico red chile pods

onion

garlic cloves, minced

ground cumin

dried oregano (preferably Mexican oregano)

chicken broth

black pepper

shredded cooked chicken

all-purpose flour

unsalted butter

corn tortillas

vegetable oil for dipping tortillas

shredded cheddar or Monterey Jack cheese

crumbled queso fresco (optional)

chopped fresh cilantro

diced white onion (for garnish)

sour cream (for serving)

lime wedges (for serving)

Preheat oven to 400°F (200°C). Grease and flour a 9-inch round baking pan or line a standard muffin tin for 8–10 muffins.

Preheat and prepare

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder and fine sea salt until evenly combined.

Combine dry ingredients

Add the cold diced unsalted butter to the dry mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Cut in butter

In a separate small bowl, whisk the whole milk and the large egg until smooth.

Mix wet ingredients

Make a well in the center of the dry ingredients. Pour the milk-and-egg mixture into the well and gently fold with a spatula just until the flour is moistened and the batter comes together. Do not overmix; a few small lumps are fine.

Combine wet and dry

Heat the extra-virgin olive oil in a small skillet over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant. Remove from heat and let cool 3–5 minutes.

Sweat the aromatics

Sprinkle the smoked paprika, ground black pepper and kosher salt over the cooled onion-garlic mixture and stir to incorporate. Add the shredded sharp cheddar, chopped cooked bacon, and chopped chives to the bowl with the batter. Pour in the aromatic mixture and fold gently until evenly distributed — again, avoid overmixing.

Season and fold in

Spoon the batter into the prepared pan or muffin tin, filling each cavity about 3/4 full. Smooth the tops lightly with a spatula.

Portion

Bake in the preheated 400°F (200°C) oven until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs, about 18–22 minutes for muffins or 22–26 minutes for a 9-inch pan. Rotate pan halfway through baking for even browning.

Bake

Remove from the oven and immediately brush the tops with the melted butter. Let cool in the pan for 5–7 minutes, then transfer to a wire rack to cool another 10 minutes before serving.

Finish and rest

Serve warm with optional sour cream or Greek yogurt and hot sauce to taste. These savory house-special muffins/pan bread are best eaten the same day but will keep in an airtight container at room temperature for 2 days or refrigerated up to 4 days. Reheat in a 325°F (160°C) oven for 8–10 minutes or microwave briefly.

Serve

granulated sugar

baking powder

fine sea salt

unsalted butter, cold, diced

whole milk

large egg

extra-virgin olive oil

yellow onion, finely diced

garlic, minced

ground black pepper

shredded sharp cheddar cheese

cooked bacon, chopped

chopped chives or green onions

butter, melted (for brushing)

sour cream or Greek yogurt (optional, for serving)

hot sauce (optional, to taste)

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp minced garlic, 1 tbs finely chopped fresh parsley, 1/2 tsp salt and 1/4 tsp black pepper. Whisk vigorously or shake in a jar until emulsified. Taste and adjust salt, pepper or lemon as desired.

Make the vinaigrette

Prepare the salad components: halve cherry tomatoes, thinly slice cucumber and red onion. Toast walnuts or almonds in a dry skillet over medium heat, stirring, until fragrant and just golden (about 3–4 minutes). Let cool.

Assemble the salad: in a large bowl combine 6 cups mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Drizzle half the vinaigrette over the greens and toss gently to coat. Add crumbled feta (if using) and toasted nuts, then add more vinaigrette to taste. Serve immediately so greens remain crisp.

Heat 2 tbs olive oil in a large saucepan or Dutch oven over medium heat. Add 1 cup diced yellow onion, 1/2 cup diced carrot and 1/2 cup diced celery. Cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes. Add 3 smashed garlic cloves and cook 30–60 seconds until fragrant.

Sweat the vegetables

Stir in 1 cup crushed tomatoes (from a 28 oz can) and 2 cups tomato puree or passata. Pour in 2 cups low-sodium vegetable or chicken stock. Add 1 tsp sugar, 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 20 minutes to meld flavors.

Add tomatoes and simmer

Remove pot from heat. Stir in 1 cup packed fresh basil leaves. Use an immersion blender to purée soup until smooth and velvety (or carefully transfer to a blender in batches). If desired, stir in 1/4 cup heavy cream or half-and-half for a richer texture. Adjust seasoning with additional salt, pepper or a pinch more sugar if tomatoes are very acidic.

Finish with basil and blend

Serve: ladle soup into bowls, garnish with a drizzle of olive oil or a spoonful of cream and a sprinkle of grated Parmesan (about 1/4 cup divided). Offer crostini alongside.

Preheat oven to 400°F (200°C). Arrange baguette slices in a single layer on a baking sheet. In a small bowl combine 2 tbs melted unsalted butter and 1 tbs olive oil, 1/4 tsp salt and 1/2 tsp dried oregano. Brush the mixture onto the baguette slices.

Prepare and toast

Bake until golden and crisp, about 8–10 minutes, turning once halfway through to brown evenly. Remove from oven and, while still warm, rub each slice with the cut side of 1 garlic clove for a subtle garlic flavor. Sprinkle 1/4 cup grated Parmesan over the warm crostini so it melts slightly. Cool on a rack and serve alongside the soup and salad.

Catering

Sandwiches & Burgers

N.m. Classics

House Specialties

Appetizers, Soups, & Salads

Traditional & Griddle

New Mexican Breakfasts & House Specialties