La Posta de Mesilla

2410 Calle de San Albino
Mesilla, NM
(575) 524-3524

La Posta

La Posta was founded in 1939, and has been a popular tourist destination ever since. Across from the Mesilla Plaza, the historic building in which it is located is quite interesting (and I recommend a visit to the building whether or not you eat at the restaurant). While inside you can visit the gift shop, see the indoor patio with plants and birds, or simply wander around the building.

La Posta represents a milestone to me, being my first experience with New Mexican food in the southern part of the state. At that time it had authentic spicy New Mexican food, and was almost too hot for me to eat. Since that time, though, my taste buds have become much more accustomed to New Mexico chile, but I also think La Posta has had a substantial decline in its chile heat index. Even those who have never tried New Mexican cuisine before can probably feel safe that the food at La Posta will not be too spicy, but that the flavors found in this type of Mexican food can still be experienced.

The entrance

Mrs. Josephine Griggs came from a pioneer Mesilla family, and her daughter Katherine used Mrs. Griggs’ recipes when opening La Posta (other Griggs children founded Griggs Restaurant in El Paso and El Pinto in Albuquerque). The Griggs family recipes include a large number of authentic, delicious New Mexico style dishes, but the various restaurants have had their own way of interpreting the food. I think Peppe’s Restaurant in El Paso (using the Griggs Restaurant recipes) may be the truest to the original cooking style, using local chiles and providing fairly spicy New Mexican food. El Pinto has toned down the food a bit, and as a result has become somewhat of a tourist destination for people who are not that crazy about the hotter varieties of New Mexico chile. La Posta, however, has gone the farthest of the three restaurants in making the food more “touristy” to the way they figure people from outside New Mexico would like it. Judging from the crowds, people do seem to like La Posta.

Gift shop

As you enter the building there are some shops, including the La Posta Chile Shop where they sell gifts, bottles of La Posta’s salsa, and as of 2015 there is a cookbook with the restaurant’s recipes. Also here is the Matteo Jewelry Store.

The waiting area at Christmas

In the area where a receptionist will greet you is a large indoor patio with fountains, live birds, and indoor plants which provide a pleasant atmosphere if you have to wait for a table. The area is also festively decorated for any approaching holidays.

The waiting area at Cinco de Mayo

The Food

Plates of food are just about to reach a large group of hungry patrons

I am impressed that the Chiles Rellenos do not have sauce on top, so diners can get a glimpse of what the New Mexico style relleno should be. However, the egg batter does not seem to be as flavorful as I think it could be, and as I have experienced in other Las Cruces area restaurants. The chile has almost no discernible heat, but being in the heart of chile growing country assures that La Posta will offer fresh and flavorful chiles.

The highlight of the restaurant may be the Green Enchilada (this was also my favorite dish at Griggs Restaurant in El Paso). Abuelita Griggs’ recipe comes through fairly well here, and it does have a little bit of spice. The heat level does not even approach that which is typically known as “New Mexico green chile,” such as is served in Chope’s or Nellie’s. Nevertheless, green chile enchiladas are authentic New Mexican in terms of flavor.

I have not tried the Sopapillas lately, but the ones I saw come out of the kitchen were large and fluffy as they should be. This is something I always remember as one of the special treats at La Posta.

Flan and guacamole spotted in the kitchen

I also like the fact that La Posta uses vegetable oil for all the cooking, including the refried beans (but I don’t know why they don’t serve whole pinto beans instead of refried).

Chips and salsa are one of the better parts of the meal, and I do like the salsa they sell in the gift shop.

Summing It Up
To my own taste, other restaurants in the Las Cruces area serve more satisfying New Mexican food. At La Posta I almost have to rely on the traditionally non-spicy foods, such as the guacamole and sopapillas. I do think, though, that the green enchiladas, with a semi-spicy chile, are probably La Posta’s best dish. What I would suggest ordering is a combination plate with as many different flavors as possible.

The kitchen

No restaurant in or near Las Cruces can match La Posta’s beautiful old building, charm, or historic setting. Stop by for drinks, dessert, a snack, looking in the gift shop, or just seeing the historic building, even if you do not want to order a meal here. I think it will be worth it.

View of La Posta from the Plaza

The town of Mesilla is a well known tourist attraction, and is one which I find very interesting and worthwhile visiting. Most of the restaurants and shops are located on the Plaza, where there is free parking either on the Plaza or not far away. The shops include some that sell local food specialties, such as pecans at the Mesilla Valley Store.

RATING: 18

Cuisine: Mexican New Mexican
Cost: $$
Hours: Open Daily
Accessible: Yes
Smoking: No smoking
Alcohol: Beer, wine, drinks

Most Recent Visit: Apr. 6, 2005
Number of Visits: 7
Best Items: Green Enchiladas, Sopapillas

Mexican Food Details

Chile Index:
Cooking Oil:	Vegetable

Special Ratings

	Green Enchiladas
	Chile Relleno (No sauce on top)
	Beans
	Rice
	Chips
	Salsa
	Sopapillas

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Los Mariachis

Los Mariachis in Las Cruces could also be called the Roving Mariachis, having moved from its original location in Mesilla to the west side of Las Cruces.  The distance moved was only two or three miles, but after eating at the new restaurant I suspected some other changes had occurred, such as changes to the menu. I decided it would be best to start over with a new review and appraisal of the food, although what I tried was influenced by what I liked best at the old restaurant.

Los Mariachis entrance

Los Mariachis’ modern building is more spacious than at the old restaurant, and the large parking lot (contrasted to the very constrained parking at the old restaurant) probably explains the reason for the move. I think its popularity in Mesilla allowed the owners to open a larger restaurant, and its current popularity is evident by the reviews I read on the Internet.

Chips and Salsa

Chips and salsa

The excellent chips and salsa are one feature that has been carried over from the old restaurant. I rate the Salsa as among the best in Las Cruces, and the Chips equally (although this is not as important as the salsa being good). The salsa had a good flavor and a good spice (“good” being defined as definitely there but not so overwhelming that it numbed my tongue so that I could not taste the flavors).

Stuffed Sopapillas

Stuffed sopapillas

Stuffed Sopapillas are an item I frequently order in New Mexico because of the fact that it is almost non-existent in El Paso. Previously I had thought the ones here were some of the best in Las Cruces. After some additional experimentation I still feel this way, but with some qualifications.

The stuffed sopapillas shown in the above photo not only had different toppings but also different fillings (on the Stuffed Sopapillas plate you have several choices, and the two on the plate can be different as mine were).

The one in front had shredded beef with green chile on top. I ordered this because it was the waiter’s recommendation, and it turned out to be my favorite of the two. The most surprising thing about it was that the green chile replaced the red I had at the old restaurant as my favorite. In fact, this was easily one of the top green chiles I have had in New Mexico. The shredded beef was also excellent. The menu gives a choice of shreded beef, chicken, or ground beef, but they also allow you to make other choices (such as the beans I really liked in the stuffed sopapillas at the Mesilla restaurant).

The other sopapilla was topped with red chile with chile con carne inside (one of several choices suggested by the waiter although it is not listed on the menu). The chile con carne was spicy, though, and I really do not recommend getting something spicy inside when the chile on top is quite spicy in itself. It tasted good, but I cannot say I enjoyed it as much as the spicy green chile contrasted with the non-spicy shredded beef.

Another difference I noted, though, was in the chiles. Both were spicy, but the green chile had a fresh and crisp flavor while the red sauce seemed filled with too many other ingredients that did not make it taste like the red chile I have enjoyed over the years (or like the one I had at the Mesilla restaurant). In short, the red chile was not as good as before, while the green one was better. The sopapilla itself had the same excellent flavor as before, and I was completely satisfied with the green one (although the red was also pretty good).

Red Enchiladas
I reported on my previous review that I also really liked the red enchiladas, but now I would recommend the green.

Rice and Beans
The beans and rice were very good, very much like the ones in other restaurants. The important thing is that the beans are suitable to put inside the stuffed sopapilla if you want a vegetarian version.

Other Notes

Specials are posted as you enter

They sometimes have specials, such as the albondigas posted on the board the day I went.

One of the keys of this restaurant is that they make substitutions to give you the food you want, and the waiter did a very good job of working with me to offer some good choices on the stuffed sopapillas. Whatever menu changes they have made are not terribly important because they will make your food the way you want whether it is on the menu or not.

I am not sure whether the red and green chiles have actually changed from their Mesilla location or whether my tastes have changed, but based on experiences at other restaurants I tend to think the former (the chiles at other restaurants still taste the same to me as before). I still like Los Marichias as much as before, but I have switched from being a red person to a green one (at least based on this one experience I have had).

I changed the chile index from “5 chiles” at the old restaurant to 4 here, and I think this is actually a good thing (there is still enough spice to really enjoy it). My stuffed sopapilla with chile con carne inside, though, was still at the 5 spice level.

RATING: 24

Cuisine: Mexican New Mexican
Cost: $$
Hours: Closed Sun. evening
Accessible: Yes
Smoking: No smoking
Alcohol: Beer

Most Recent Visit: Dec. 27, 2017
Number of Visits: 2
Best Items: Stuffed Sopapillas, Salsa

Mexican Food Details

Chile Index:
Cooking Oil:	Vegetable

Special Ratings

	Stuffed Sopapilla
	Beans
	Rice
	Chips
	Salsa

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