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.
The chefs at Mesilla Valley Kitchen don't play favorites when it comes to chilies. They smother their Mexican dishes in both red and green varieties, adding extra spice and color to burritos, quesadillas, and huevos rancheros. They split their passions elsewhere in the kitchen, too. Not content to only serve Mexican cuisine, they also plate up all-American classics such as giant cinnamon rolls, club sandwiches, and housemade potato chips.
Toro Tequila Bar & Grill furnishes the famished with a menu of tangy grilled meats steeped in Mexican flavorings. The fuego sliders ($7) rush to the table, leaving a smoking trail of chipotle aioli in their wake. Beef short ribs, fresh from a tequila-lime bath, snuggle up in their mashed-potato beds with pico de gallo pillows and vegetable quilts ($18). Poultry gobblers relish the pepperjack chicken paired with linguini in a spicy cream sauce ($15).
With a stay at The Lodge at Santa Fe in Santa Fe, you'll be in the suburbs and convenient to Santa Fe River Park and Palace of the Governors. This lodge is within close proximity of Lensic Theater and New Mexico Museum of Art.
Make yourself at home in one of the 127 air-conditioned guestrooms. Bathrooms have complimentary toiletries and hair dryers. Conveniences include desks and coffee/tea makers, and housekeeping is provided daily.
Rec, Spa, Premium Amenities
Take advantage of recreational opportunities offered, including an outdoor pool, a spa tub, and a fitness facility. This lodge also features a concierge desk, wedding services, and a fireplace in the lobby.
Grab a bite to eat at the lodge's restaurant, which features a bar, or stay in and take advantage of room service (during limited hours). At the end of the day, relax with your favorite drink at a bar/lounge.
Business, Other Amenities
Featured amenities include business services, audiovisual equipment, and express check-out. Event facilities at this lodge consist of conference/meeting rooms, small meeting rooms, and a ballroom. Free parking is available onsite.
The aromas of sizzling fajitas and marinated shrimp mingle in Mariscos Altamar?s dining room while hosts welcome diners with charming Spanish greetings. Along with the Aztec paintings, Owner Hector Hernandez?s menu, with seafood as the primary focus, hearkens back to northern Mexico where he grew up. Along with grilling steaks and spooning ranchero sauce over chiles rellenos, chefs also stuff saut?ed crabmeat into enchiladas and fry platefuls of breaded shrimp.
The dining room maintains an airy ambiance with its light wooden tones and neutral-colored walls, and an aquarium full of small fish and adorable baby Poseidons catch diners' eyes at the entrance. On Thursday and Saturday evenings and Friday afternoons, the restaurant regales guests with the lilting melodies of live musicians.
Greenside Cafe's menu is lined with tasty American plates and New Mexican favorites conceptualized by experienced cuisiner Chef Jay Wulf. Inaugurate the a.m. with homemade biscuits and gravy, served with a pair of unhatched chickens ($7.95) and joined by a cup of fair-trade Agapao coffee ($2.25). The vegan-friendly puree of red bell peppers, garlic, lemon, and almonds known as romesco ($5.39) initiates lunches or dinners, and the J-1, a 100% Angus-chuck burger marinated in house-made steak sauce ($8.95), follows up with a third of a pound of packed-meat delight. For New Mexican–style eating, try a burrito plate with cheese and a choice of chicken, carne, or veggies ($9.59), and then chase it with crème brûlée ($4.95) or a root-beer float ($4.95) for dessert.