Flour tortilla, cheddar cheese, and pinto beans.
Two taquitos-baked with chicken and cheddar cheese. Served with guacamole.
4 oz. Lean ground beef patty, cheddar cheese, lettuce, and tomato.
Topped with cheddar cheese, flour tortilla on the side.
Crisp blue corn tortillas, refried vegetarian pinto beans, cheddar cheese, lettuce, and topped with salsa. Vegetarian.
Crisp blue corn tortilla, refried vegetarian pinto beans, veggies yellow squash, zucchini, mushrooms, broccoli, cabbage, pico de gallo, avocado, a slice of lime. Vegetarian.
Blue and yellow corn tortilla chips, pinto beans, cheese, and red or green chile. Served with fresh jalapeno, guacamole, and salsa on the side. Vegetarian.
Cheese, mushroom, broccoli, zucchini, yellow squash, and green chile melted between 2 flour tortillas. Vegetarian.
Cheddar and Monterey jack cheeses, chicken, and green chile between 2 flour tortillas.
Frito chips, lean ground beef, red chile, pinto beans, cheese, onions, lettuce, and tomato.
Green kale, parmesan, roasted pecans, dried cranberries, and vinaigrette. Vegetarian.
Fresh mixed greens, roasted walnuts, and bleu cheese. Served with a house balsamic vinaigrette. Vegetarian.
Romaine lettuce, parmesan cheese, house croutons, and house-made vegetarian caesar dressing. Vegetarian.
Fresh mixed greens, carrots, bell peppers, cucumber, and walnuts. Choice of house balsamic vinaigrette, mustard vinaigrette, ranch, Italian, and bleu cheese. Vegetarian.
Light cream broth with fresh and pureed crimini mushrooms.
A spicy stew made with roasted green chiles, potatoes, and pork. Served with a flour tortilla or garlic bread.
A cream-based chowder with clams, green chile, fingerling potatoes, carrots, and celery.
A blend of pinto beans, lean ground beef, and a choice of red or green chile.
A pueblo stew made from nixtamal corn, pork, coarse red chile, garlic, and oregano. Topped with blue corn tortilla strips.
Posole served with avocado, onions, cilantro, purple cabbage, radish, and fresh lime.
Light cream broth with fresh and pureedccrimini mushrooms.
A spicy stew made with roasted green chiles, potatoes, and pork. Served with a flour tortilla or garlic bread.
A cream-based chowder with clams, green chile, fingerling potatoes, carrots, and celery.
A blend of pinto beans, lean ground beef, and a choice of red or green chile.
A pueblo stew made from nixtamal corn, pork, coarse red chile, garlic, and oregano. Topped with blue corn tortilla strips.
Posole served with avocado, onions, cilantro, purple cabbage, radish, and fresh lime.
Hours of Service:
Friday: 11:30AM - 01:30PM, 05:00PM - 08:00PM
Monday: 11:30AM - 01:30PM, 05:00PM - 08:00PM
Sunday: Closed
Tuesday: 11:30AM - 01:30PM, 05:00PM - 08:00PM
Saturday: 11:30AM - 01:30PM, 05:00PM - 08:00PM
Thursday: 11:30AM - 01:30PM, 05:00PM - 08:00PM
Wednesday: 11:30AM - 01:30PM, 05:00PM - 08:00PM
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.