You don't earn the title "The Salsa Twins" for nothing. Brothers Jim and John Thomas take their salsas very seriously, as they are essentially a family heirloom, made using recipes handed down by their grandmother. The twins' parents first opened El Pinto as a seven-seat restaurant in 1962. The name's translation ("the spot") has become more and more appropriate over the course of the now world-renowned eatery's history. Jim and John took over the business in the early 1990s, expanding it into a 12-acre destination restaurant that seats more than 1,200 locals and visiting celebrities, presidents, and wedding guests in five patios, three indoor dining rooms, and a cantina.
But they wouldn't have experienced such profound success?and earned their nickname?were it not for their signature salsas. When customers began requesting that they bottle the mouthwatering condiments more than 10 years ago, Jim and John started a cook-and-bottle night shift at the restaurant. The popularity of their products has grown faster than a cactus in Martha Stewart?s sandbox; you can find them at leading retailers across the country, and you may have seen Lester Holt enjoying them on Today. The twins use flame-roasted and hand-peeled green chilies from New Mexico in all their products, which they manufacture onsite. Their 8,000-square-foot production facility was featured on an episode of History's Food Tech show.
And green chilies aren't the only ingredients the twins are picky about. Somewhere in a supply warehouse between California and New Mexico, thousands of avocados are slowly ripening in three temperature-controlled zones, destined for the restaurant's famous guacamole. El Pinto?voted Best New Mexican Restaurant by Albuquerque The Magazine?mixes fresh onion, housemade salsa, and the kind of creamy hass avocados you can only find in California. You'll also taste the verdant mixture atop El Pinto?s nachos, which the Wall Street Journal has called some of the best in America. The restaurant's combination of Old-World hospitality and authentic ingredients has also earned it numerous awards from the Weekly Alibi, with some of the area's best sopapillas and margaritas.
Lorenzo’s Italian Restaurant's culinary whizzes craft a menu of family-style Italian fare from traditional and progressive, fusion-inspired recipes. Old World Italy and New Mexico seductively tango like mismatched police partners throughout the grilled chicken fettuccini Alfanso, festooned with sausage and green chili ($14.25 for full order). A dozen dynamite pasta preparations grace the dinner menu, as well as grilled rib-eye steak, served with mushrooms sautéed in merlot and a side of fettuccine alfredo ($23.25). Lunchtime yields a crew of 18 pizzas (starting at $11) to satiate stomachs, and half-portion lobster ravioli ($11.50) with lemon and butter sauce tickles tinier appetites. Lips sip on one of seven Italian sodas ($2.50), supplemented with whipped cream to mimic the experience of drinking a carbonated cloud.
Brewing buzz-worthy beans for more than 15 years, the Bernillo branch of Bad Ass Coffee satisfies sagacious taste buds with cups of joe sourced from Oahu, Kauai, Maui and Kona. Sample the caffeine-packed signature blend, made from 10% Hawaiian coffee and other worldly beans, or add spring to a sagging saunter with a creamy espresso. Deeply dormant patrons can pair their potables with some solid energy from a sizable menu of breakfast burritos ($4.25–$4.75), Hawaiian salads ($4.95), bagels and brownies ($1.50/$2.45), and more. The Big Kahuna double-meat chicken sandwich is served Christmas style ($6.75), covered in cheese and condiments and cupped between lumps of coal. Like banks and dentists, Bad Ass Coffee offers drive-thru service, helping the hurried and motor-bound rev up on the go. Those with a moment to sit can surf the Internet via the café's free WiFi. With the purchase of your Groupon, you will also receive a punch card from Bad Ass Coffee to help you make the best use of your caffeine-fix funds.
At Pho Bar, chefs master the spicy, savory flavors of the Vietnamese soup called pho with an authentic touch. The menu boasts large bowls of pho with filet mignon, beef meatballs, chicken, and more. Each bowl is served with bean sprouts, basil, cilantro, sliced jalapeño, and lime on the side, so guests can customize the steamy entree. Alongside the genuine Vietnamese tastes of pho are plates of grilled meats, rice-paper-wrapped spring rolls, tofu and veggie soups, and banh mi, a Vietnamese–style sandwich served on a flaky 12-inch french baguette with fresh cilantro, cucumber, and carrots. To complement each dish, the restaurant serves beer and wine.:m]]At Pho Bar, chefs master the spicy, savory flavors of the Vietnamese soup called pho with an authentic touch. The menu boasts large bowls of pho with filet mignon, beef meatballs, chicken, and more. Each bowl is served with bean sprouts, basil, cilantro, sliced jalapeño, and lime on the side, so guests can customize the steamy entree. Alongside the genuine Vietnamese tastes of pho are plates of grilled meats, rice-paper-wrapped spring rolls, tofu and veggie soups, and banh mi, a Vietnamese–style sandwich served on a flaky 12-inch french baguette with fresh cilantro, cucumber, and carrots. To complement each dish, the restaurant serves beer and wine.
Fragrant piñon pines and vibrant yellow chamisal bushes rustle in the breeze on the slopes of the Little Tesuque Valley. Horses trot by, scaling both gentle and rugged territory. Bishop's Lodge Ranch Resort & Spa builds on a history stretching back to the early 1900s, when a French bishop erected the site's first lodge and planted its first fruit trees. Now the resort stretches out over 15 lodge buildings filled with deluxe and standard suites and those accessible to guests with disabilities. Many of the suites are named for local flora and freshwater marshes vital to the local ecosystem. The central lodge still shows its origins as an adobe carriage house, and the north and south lodges blend Southwestern and Midwestern with some rooms bedecked in crown molding and others with exposed ceiling beams. The resort's views and architecture even made it an appropriate setting for the film Crazy Heart.
Each day guests can take advantage of guided morning, afternoon, and sunset horseback rides along trails through the Sangre de Cristo mountains and lessons in Western riding style. Children of various ages also explore the outdoors in summer adventure camps. Therapists in an onsite spa slough off wilderness stressors, and a partnership with the Santa Fe Opera lets guests watch and listen as classical singers croon before lavish sets in an outdoor amphitheater. Onsite restaurants contribute to the hotel's environmentally friendly mission as culinary crews prepare their dishes using ranch-grown fruits and vegetables, practice water conservation, and let spatulas roam free-range.
Located in Roswell, Best Western Plus Sally Port Inn & Suites is convenient to Roswell Museum and International UFO Museum.
Make yourself at home in one of the 124 air-conditioned rooms featuring refrigerators and microwaves. Your bed comes with triple sheeting and cotton sheets, and all rooms are furnished with king sofa beds. Wired and wireless Internet access is complimentary, while 37-inch flat-panel televisions with satellite programming provide entertainment. Conveniences include coffee/tea makers and complimentary bottled water, as well as multi-line phones with free local calls and voice mail.
Rec, Spa, Premium Amenities
Enjoy a range of recreational amenities, including an indoor pool, a spa tub, and a sauna. This hotel also features complimentary wireless Internet access and a hair salon.
At the end of the day, relax with your favorite drink at a bar/lounge. A complimentary breakfast is included.
Business, Other Amenities
Featured amenities include a 24-hour business center, express check-in, and express check-out. Event facilities at this hotel consist of conference/meeting rooms, small meeting rooms, and banquet facilities. Free parking is available onsite.