Pasqual’s

Review by: Jane & Michael Stern

Pasqual’s is a modest corner café with immodestly good food. It serves three meals a day. We love its squash and red onion enchiladas as well as the chicken mole and truly excellent “Ranch Burger” served with garlic fries; but our favorite time to come is breakfast. Whole wheat pancakes are large but featherweight, served with real maple syrup. French toast is made from house-baked honey whole-wheat bread. Granola is world-class, and five-grain hot cereal with butter and syrup puts ordinary oatmeal to shame. For those who want something more exotic, there is a tamale dulce, wrapped in banana leaves and garnished with Mexican hot chocolate. Or how about fried blue and yellow cornmeal mush?

There is no more wonderful corned beef hash than the one served here. Good-size nuggets of zesty brisket, some velvet-tender, others crunchy, are scattered with scallions over a plate of buttery home fries, the whole shebang topped with two quivery poached eggs. To make this one of the best morning meals ever, side it by a glass of Mexican hot chocolate. Garnished with freshly grated cinnamon, it packs a dizzying cocoa/spice character that is subtle and impossible to stop drinking.

After a few meals at Pasqual’s, it is easy to feel affection for its unpretentious, sometimes clamorous ambiance. This is a restaurant with a brilliant personality that complements the high quality fare from its kitchen.

What To Eat

Corned beef hash

DISH
Mexican Hot Chocolate

DISH
Durango Omelet

DISH
Huevos Motulenos

DISH
Spinach and Cheese Enchilada

DISH
Pancakes

DISH

Pasqual’s Recipes

Discuss

What do you think of Pasqual’s?

One Response to “Pasqual’s”

Paul Clem

March 13th, 2007

No trip to Santa Fe is complete without a stop at Pasqual’s, one block southwest of the plaza, where you can dine on fresh, innovative breakfast/brunch/lunch foods with a southwestern flair. Their cooking applies classic local touches (poblano and other chiles, tomatillo salsa verde, homemade tortillas) with Chez Panisse-style regional and seasonal foods (local trout, thick applewood-smoked bacon, free-range chicken, Niman Ranch pork, local goat cheese).

Can’t miss favorites on the menu include smoked trout hash (smoked trout and a great green tomatillo salsa over two poaches eggs on hash browns), eggs Benedict, huevos moltuleños (eggs over black beans, bananas and feta on tortillas) and any of the burritos on the menu. Fresh-squeezed juices and cinnamony Mexican hot chocolates and mochas complement the richly spiced food.

Pasquals serves fresh, impeccably spiced, original southwestern and Mexican takes on classic breakfast fare in a festive and brightly hand-painted two-level dining room. The lines out the door on weekend mornings are a mix of locals and visitors making their weekend pilgrimage to this affordable but delicious Santa Fe classic.

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