La Posta de Mesilla

New Mexican
Memorable
One of the best
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Located in a two-hundred-year old adobe building that was a stage stop on the Butterfield Trail, La Posta is now run by Jerean Hutchinson, whose grandmother founded it in 1939. It is a southwestern culinary landmark.

The most famous dish on the menu is tostadas compuestas, crisp-fried corn tortilla cups into which are ladled red chili con carne, beans, cheese, lettuce and tomato. A combo plate includes one tostada compuesta plus a chili relleno (a large cheese-stuffed, breaded, and deep-fried chili pepper), and a taco as well as guacamole salad. Other expertly made native dishes include flautas, green chili enchiladas, sunset-hued carne adovada, and steak smothered in green chili and melted cheese. No matter what you order, you will get a basket full of warm sopaipillas for mopping up every last good bit of food off the plate.

There is a magical sense of history about La Posta. The several dining rooms are loud and festive and in the vestibule, which has more plants than a tropical rain forest, you will be serenaded by squawking parrots.

What to Eat
La Posta de Mesilla, Tostadas Compuestas
Tostadas Compuestas
Must-Try
Tostadas Compuestas is a dish first created here in 1939.
La Posta de Mesilla, Combination Plate
Combination Plate
Must-Try
This combination plate gives you a chance to taste frijoles, a rolled taco, red chile con carne, a red enchilada, a tamale, rice, and Mexican slaw.
La Posta de Mesilla, Carne Adovada
Carne Adovada
Must-Try
Not Tex-Mex, not Cal-Mex, carne adovada is true New Mexican. Pork chunks marinated in vibrant pureed chile sauce then slow-cooked to pot-roast tenderness, it is just hot enough for the earth-and-sun flavor of the chile to boldface the pork.
La Posta de Mesilla, Sopaipillas
Sopaipillas
Must-Try
Sopaipillas means little pillows. These fragile breadstuffs are a traditional companion to breakfast, lunch and dinner in the Land of Enchantment. The right condiment is a dollop of honey.
La Posta de Mesilla, Chile-Rita
Chile-Rita
Must-Try
According to the La Posta menu, the Chile-Rita is 'An exotic blend of ''Besito Caliente'' blackberry Habanero sauce, lime juice, Hornitos 100% agave tequila & Cointreau served on the rocks in a hand-blown ''chile'' stemglass. Hot stuff for cool people.'
Directions and Hours
closed now
Sunday8am - 9pm
Monday11am - 9pm
Tuesday11am - 9pm
Wednesday11am - 9pm
Thursday11am - 9pm
Friday11am - 9:30pm
Saturday8am - 9:30pm
Roadtrips
This restaurant is featured in the following eating tours.
7 stops | 786 MILES | 12 hr 24 min

Sopaipillas are are made from dough that is rolled out very thin, cut into small sections, then tossed into boiling oil, preferably lard. The lard makes the pieces of dough puff up into little pillows (the meaning of sopaipilla) and become slightly crisp at the edges but mostly soft and airy. Restaurants that serve baskets…

5 stops | 76 MILES | 1 hr 40 min

The Mesilla Valley in southern New Mexico is chile central, where the best are grown and where the hot pod is enjoyed at every meal. If you want to savor the state's official co-vegetable (with the pinto bean) at its finest, check out this all-chile itinerary. Have breakfast at Nellie's, where the motto is "A…

13 stops | 347 MILES | 5 hr 56 min

The Royal Road

One of the most delicious American Byways is El Camino Real ("The Royal Road") through New Mexico. In addition to spectacular natural beauty, travelers will encounter all kinds of opportunities to savor one of the nation's most distinctive regional cuisines, much of which is based around the state's two official co-vegetables: the…

Information
Price
$$
Seasons
Open Year Round
Meals Served
Lunch
Credit Cards Accepted
Yes
Alcohol Served
Yes
Outdoor Seating
Yes
Website

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