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.