Taqueria Jalisco

1622 S. Main St.
Roswell, NM
(575) 623-8226

Taqueria Jalisco

There are two things about the name Taqueria Jalisco that I think are misleading, although neither makes any difference in the enjoyment of the food. In border areas such as El Paso the name “taqueria” has a certain connotation that tacos will be the main emphasis of the restaurant. Tacos are a main focus here, but there is certainly a broad menu that includes just about any of the familiar Mexican items that you would like.

Also the focus of the restaurant does not seem to be on Jalisco style food, although I was informed that this was the original residence of the owners. There are items on the menu that appear to be authentic (especially in the “Especialidades de la Casa” section), but this does not seem to be the case with everything. Still, when the food is as good as I found it to be, I have little concern about whether it originated in Jalisco.

I did find the food comparable in quality and flavor to the Mexican food served in El Paso, and this is something that I think will please most people when they try it. This is not New Mexican cuisine, but I think they combine Mexican recipes with New Mexico chile and other local flavors on some of the dishes. The one thing I can say for sure is that it is not Americanized in the manner that I see in many restaurants around the country.

Chips and Salsa

Chips and salsa

The Salsa has a very good flavor, is smooth (without noticeable chunks of onions or other vegetables), and has what is to me the right spice level (not fiery but not “gringo” salsa either).

I liked the chips as well, and I think they are made in house.

Enchiladas Suizas

Enchiladas suizas

The Enchiladas Suizas were a somewhat unusual choice to be on the “Especialidades de la Casa” menu because this is apparently supposed to be a menu of authentic items, and these enchiladas are not like the ones I have had in Mexico. For instance they have changed the traditional green sauce to red, the red chile sauce seems to be from a local New Mexico source rather than from Mexico, and the sour cream is American style rather than the traditional Mexican crema.

At first I was disappointed that I did not get traditional enchiladas suizas until I decided to skip putting the sour cream on top of the enchiladas, resulting in regular red enchiladas which were not only some of the best I have had anywhere, but were very reminiscent of the ones served in El Paso. This is a good thing because to me the local chiles in New Mexico and the El Paso area, along with the local way of making them into a sauce, are really some of the best anywhere.

The inclusion of an excellent Guacamole makes this probably a better choice than ordering the regular enchiladas, and what I have determined is that it is better to just leave the sour cream on the side (note, though, that the sour cream will be served on top of the enchiladas unless you request that it be on the side). Others may like the sour cream more than I did, so it is worthwhile to at least ask them to bring it on the side.

Chile Relleno

Chile relleno

I think the Chile Relleno that I sampled also seemed to deviate from the traditional Mexican style as evidenced by the large amount of cheese on top. I also found it to be full of seeds (normally a negative), but whatever they did worked pretty well and made it come out with a good flavor.

Carne Adobada

Carne adobada

Carne Adobada is a traditional New Mexico style dish, so I decided to try this on a return visit to the restaurant (also its price was a dollar less than normal as a Friday special). With not much experience ordering this dish, though, I could not tell whether it was New Mexico style or it was more representative of traditional Mexican food. My feeling was that it was probably the latter, since the spice level was about three out of five on my New Mexico red chile scale. Also it was from the “Especialidades de la Casa” section of the menu which supposedly lists the Jalisco style dishes (and I think for the most part it does). In any case I really enjoyed the dish although I wish they had the option of a smaller portion size (even though I was happy with the price they charged for it).

Gordita

Gordita

The Gordita is an item I did not try and am not including in my ratings, although I am able to include a photo of it. I was told it was good, and one thing I noticed is that it has a Chihuahua/ El Paso/ New Mexico style corn meal crust rather than one made with a flour tortilla which is common with the “gorditas” from the interior of Mexico (which I assume would include Jalisco). It is certainly not unusual for a gordita like this to be served in a New Mexico restaurant, although one thing I did find strange is that it is listed in the “Combination Plates” section of the menu although this is just one item with rice and beans (not what I normally consider as a combination plate).

Other Notes
The “Especialidades de la Casa” section of the menu includes several Jalisco style dishes, especially the meat plates. I thought the enchiladas suizas were very good, but the red chile was El Paso style. If you really want something authentic from Jalisco it is probably best to ask the kitchen because I do not think the menu is totally consistent, and the wait staff may not know. On the other hand, if you just want something really delicious that will not be a problem here, and I think any of the staff can help you make a selection you will enjoy.

The Melon (cantaloupe) drink was thin but had a good flavor, especially with the mix of spices that are included. This is on my recommended list as well.

My first visit here was on a Sunday evening, normally a slow time for restaurants, but this one was almost completely full. I think this is a good recommendation in a state where people have a large choice of Mexican restaurants.

RATING: 23

Mexican Food Details

Chile Index:
Cooking Oil:	N/A

Special Ratings

	Red Enchilada
	Chile Relleno
	Carne Adobada
	Guacamole
	Beans
	Rice
	Melon Drink
	Chips
	Salsa

 

Menu (Aug. 2018):

Pepper Pot

Pepper Pot should be on anybody’s short list of traditional Southern New Mexican style restaurants that serve it for locals (meaning that you get the real deal chiles which are not dumbed down for tourists). I have the same respect for restaurants which have switched to milder chiles but retain the same rich flavor that comes from being locally sourced (Chope’s has some milder chiles than before in some of its dishes but they still have an excellent flavor).

Pepper Pot, however, still has chile that is so hot it tests the limit of my ability to actually enjoy the food, yet it is so satisfying once the meal is finished. There are a dwindling number of restaurants who still dare to serve this type of chile, yet I remember when it was commonplace (even La Posta was near this heat level when I went there as a youngster).  I am just trying to do my duty as a blogger, though, and give people warning of what they will face if they come to Pepper Pot.

There are alternatives to Pepper Pot’s very spicy red chile, though. The green chile is the next step down–not as spicy but still with a good bite. The chile relleno without any sauce on top is even less spicy, but still has a good chile flavor (both the green chile and chile relleno are what I would rate as four chiles on the five chile scale). Pepper Pot even seves American food for those who do not want anything spicy at all (I am not sure why anyone would go to America’s chile capital to eat American food, but it may be able to satisfy anyone in your party who is not ready to try the hot stuff).

Chips and Salsa

Chips and salsa

I usually like the chips and salsa at any restaurant, but it is not often that I take note of both of them like I did at Pepper Pot. The Salsa is actually not as spicy as it is at most New Mexico restaurants, yet I think the flavor here far exceeds most of the others (this is an obvious sign that they use fresh local chile here). The chips were good for not having anything that would detract from them (such as having too much of an oily flavor).

Enchiladas

Enchiladas served Christmas style

The Red Enchiladas are the spiciest of the two types, and I think also the most flavorful. I have gone to several restaurants in southern New Mexico where I thought the red chile was lacking the flavor it should have, but the one at Pepper Pot was an example of the flavor the others were missing. I had to take several bites before I got over the overwhelming spiciness and could really enjoy the flavor, but in the end I thought these were possibly the best red enchiladas in New Mexico. I have been eating this type of red chile since I was growing up and I know that not everyone will really appreciate something so hot, so I will just say try it if you think you will like it.

The Green Enchiladas were not nearly as spicy. In fact the chile was different than at most restaurants–it looked as if they made sort of a chile con queso using the green chile rather than the standard New Mexico chile. It was still very good, but I would say probably not what I was expecting in Hatch.

Chile Relleno

Chile relleno plate

The Chile Relleno was the choice of my dining companion, and we split both plates so we could both have a variety of items. The relleno plate comes with red, green, or both sauces if you want it, but it costs extra. We actually had enough red and green sauce from the enchiladas to put this on the relleno if we wanted, but served without the sauce it turned out to be almost as good as the one at Chope’s. These had cheese on top while the ones at Chope’s only have cheese on the inside. Even accounting for this I would say the only difference with Chope’s is that perhaps the batter here was a little more oily. Everything else (and especially the chile) was excellent at both places.

Other Notes
I did not try the stuffed sopapailla which is many times my favorite item at New Mexican restaurants, but I had more than enough to eat as it was. Based on the green chile I gave Pepper Pot a rating lower than Chope’s, but the stuffed sopapilla might bring it up (I thought the red chile was definitely better than at Chope’s and an excellent sopapilla here might give this restaurant equal weight to the excellent relleno at Chope’s).

In any case, I am only trying to give full disclosure about the pluses and minuses of each restaurant. To me all of the traditional New Mexican restaurants are good, but they just have different degrees of excellence.

I passed by Sparky’s, know for its green chile cheeseburgers but with a waiting line that rivals Cafe du Monde in New Orleans. I hope I have convinced everyone to stay away from Pepper Pot so it does not develop a similar waiting line (this is your warning!! it is way too spicy!!). Actually for some my warning would be appropriate–they are not messing around with the chiles here.

RATING: 25

Cuisine: Mexican New Mexican
Cost: $$
Hours: Open Daily (Breakfast & Lunch Only)
Accessible: Yes
Smoking: No smoking
Alcohol: No

Most Recent Visit: Feb. 18, 2018
Number of Visits: 1
Best Items: Red Enchiladas, Chiles Rellenos, Beans, Chips, Salsa

Mexican Food Details

Chile Index:

Special Ratings

	Red Enchiladas
	Green Enchiladas
	Chile Relleno
	Rice
	Beans
	Chips
	Salsa

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El Camino Restaurant & Lounge
707 N. California St.
Socorro, NM

(575) 835-1180

El Camino

I have been aware of El Camino at least since the 1980’s, and it probably was operating long before then. In fact, I would call it a 1950’s style diner like the kind that used to dot the highways as people traveled anywhere in the country. This one, though, has the added feature of serving local New Mexican cuisine which has usually been the attraction to me (I listed that I have been here twice but the number may actually be much higher from the days I did not keep track of the places I ate).

The restaurant is open 24 hours per day, and you can order breakfast any time. Most people sit in booths unless you have a large party (and then tables are available). Even though the restaurant is a little dated it is very clean, and it always seems to have people coming in for coffee even if they are not ordering a meal.

Eggs, ham, and hash browns with a bowl of green chile on the side

As far as breakfast goes, it is pretty much like breakfasts you get in diners anywhere. Everything was very adequate, but the hash browns were some of the best I have ever had. Other than that, I think most people will like the food but it was not very notable to me.

Bowl of green chile

The one caveat, though, is that I think the breakfast must be accompanied by a complimentary bowl of green chile. This is not salsa, but the standard green chile they put on enchiladas. It also turns eggs into something I think is as good as huevos rancheros, if not better than most that I have had.

Everything I tasted made me want to come back and try their New Mexican food (actually I have had it before but I do not remember the specifics of it). The really big selling point here is the green chile, and probably the red chile also.

I asked for the bowl of green chile (they do not bring it automatically with breakfast orders). Since it is free, though, it is definitely worth a shot.

RATING: 22

Cuisine: American & New Mexican
Cost: $
Hours: Open 24 Hours

Most Recent Visit: Feb. 18, 2018

Number of Visits: 2

Best Item: Eggs & Ham

Special Ratings

Eggs & Ham

I think the people at Clines Corners have a sense of humor. The “town” consists of one building (the travel center/ gas station) with an address of 1 Yacht Club Drive (you would try in vain to find the Yacht Club here). One of the attractions of Clines Corners is that it is so isolated, yet being on the old Route 66 and now Interstate 40 it never lacks customers at its one-stop gas station and travel center (which is open 24 hours).

The fudge factory is one of the more popular attractions at the Travel Center, selling its own brand of fudge for a devoted clientele (including my cousins who brought me a sample of the Clines Corners candy). The candy here is travel worthy, apparently being well able to withstand high temperatures and long distances without melting or losing its original flavor.

Butter pecan fudge

My idea of fudge did not include Butter Pecan, but I am always surprised what I can learn about food. This is a very rich candy that has the consistency of fudge but with the flavor of butter. For me it brought back memories of when I was in Wisconsin and first encountered the local butter which looked good enough that you could cut off a piece and eat it like a piece of cheese (and it was that good). The difference with the “fudge” version, of course, is that it is sweet and made for you to eat it as it is.

In any case, I was not only pleasantly surprised by the butter pecan, but I hope to try the regular fudge as well.

RATING: *

Cuisine: Candy
Cost: $

Most Recent Visit: *

Number of Visits: *

Best Items: Candy

Special Ratings

Butter Pecan Fudge

Casa Blanca

The problem with finding good Mexican food in a tourist town such as Ruidoso is that I do not always trust the reviews. Good reviews about a restaurant may be significant, or they could just reflect the fact that the food is better than in the reviewer’s home town. When I went to Casa Blanca it was really the old fashioned way–by trial and error like I did when there were no reviews. Fortunately, it was no error to come here. Casa Blanca has very solid New Mexican cuisine and I think rates as one of the best in southeast New Mexico.

The building is laid out with the restaurant on the top floor and the bar on the bottom. Patrons can go to the bar on the lower level or order drinks in the restaurant (servers bring the drinks up a flight of stairs to patrons). I did not find out until I was inside that I could avoid the long stairway in front of the building by parking in the back and using a ramp which goes to the rear of the restaurant. Either way I welcome the exercise I get in Ruidoso while breathing the mountain air.

Chips and Salsa

Chips and salsa

The Salsa had a rich flavor typical of New Mexico and was perhaps less spicy than many others, but was not the typical bland salsa I find in many tourist restaurants either. The chips were excellent as well.

Stuffed Sopapillas

Stuffed sopapilla with red and green sauce

The Stuffed Sopapillas here are huge, and one makes a substantial meal. I ordered the “Christmas” version with both red and green chile, and I was happy to get a fairly spicy version of both (although this is not the type of spicy chile that numbs your mouth). Usually my preference is for red chile, but at Casa Blanca I felt that the green was clearly more flavorful and had more of a pure chile taste (mixed with cheese, of course).

The stuffing was ground beef because I wanted a traditional taste for this dish (which is usually beef). They do have other options, though, and I think if you can order shredded beef this would be preferable (but this was not one of the choices listed on the menu).

Other Notes
Food automatically seems to taste better in a mountain setting where there is no time constraint for eating your meal. Having said that, this was a genuinely good New Mexican meal.

View of Ruidoso from the window

I am somewhat of a stuffed sopapilla fanatic and generally like them better than enchiladas, but of course there are other choices available besides either of these. For items with chile I would recommend the green here, although I liked the red one also. Anyone who is not sure about the chile can order both of them on the side and decide which one to use after sampling them.

I have to say that this is definitely one of the best New Mexican restaurants I have found in the southeastern part of the state, and I think even better than Casa de Sueños in Tularosa. I found Chef Lupe’s in Ruidoso to be very good for Mexican style Mexican food, but now I know a good one for New Mexican cuisine as well.

RATING: 23

Cuisine: Mexican New Mexican
Cost: $$
Hours: Open Daily
Accessible: Yes (ramp accessible from the rear parking lot)
Smoking: No smoking
Alcohol: Beer, full bar

Most Recent Visit: Jan. 5, 2018
Number of Visits: 1
Best Item: Stuffed Sopapilla

Mexican Food Details

Chile Index:

Special Ratings

	Stuffed Sopapilla
	Beans
	Rice
	Chips
	Salsa

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