A Return to la Posta de Mesilla


I know.  I’ve covered this establishment before.  Can’t help it.  It’s just that good, and it deserves another mention.  My previous review can be found at this link:  La Posta de Mesilla

As you know from the previous two blogs this week, spring returned to El Paso ever so briefly this past week.  Spring means roadster, and roadster frequently means visiting the sights within a few hours’ drive of our home.  One such place, loaded with both photographic and culinary delights, is Mesilla, New Mexico.  Or, to the locals around here, “Old Mesilla,” which refers mostly to the area in the immediate vicinity of the charming town square and it’s many buildings dating back to the 1800s, the Wild West, and Billy the Kid and Pat Garrett.  For Mexican cuisine with a New Mexican touch, the place to go here is la Posta de Mesilla.

First, there’s that charming building with its numerous, intimate dining areas:

The 1800s adobe peeking through from beneath viga ceiling

The 1800s adobe peeking through from beneath viga ceiling

Old-style wooden doors throughout

Old-style wooden doors throughout

And then there’s the food.  We were greeted with the customary tostada chips and salsa — in this case a nice, spicy, tomato-based concoction that also went well atop the later main course offerings.  We also shared some guacamole and a bowl of queso with green chili strips.  The queso chili was fresh and meaty (as is usually the case at any restaurant this close to New Mexico’s chile growing region), and the guacamole was both adequately ripe and flavorful.

Tostada Chips, Salsa (spicy), Corn Tortillas, and other appetizers on display

Tostada Chips, Salsa (spicy), Corn Tortillas, and other appetizers on display

Guacamole in the foreground; Chili con Queso with green chili strips behind

Guacamole in the foreground; Chili con Queso with green chili strips behind

Ursula opted for a chimichanga — a type of deep-fried burrito — stuffed with shredded beef and served with sides of Mexican rice and frijoles (refried beans).  She of course doused this chimichanga under a blanket of that aforementioned salsa.  Alas, she was a bit disappointed in that the flour tortilla was a bit thick and chewy and overpowered the beef filling.

Ursula's Chimichanga with Mexican Rice and Frijoles (refried beans)

Ursula’s Chimichanga with Mexican Rice and Frijoles (refried beans)

I had one of the combination plates.  In addition to the usual rice and beans, this one came with a wonderful crispy ground beef taco, a nice cheese enchilada buried beneath a marvelous blanket of chili meat sauce, and a rather disappointing chile rellano (see my recipe at this link: Get Stuffed on Chile Rellanos).  I call the rellano disappointing because it had obviously been prepared in advance and reheated.  As a result, the chile had dehydrated and lost its thick, meaty texture, and the egg batter coating was far from either fluffy or crispy.  Next time I’ll probably stick with a taco platter, although the enchilada with green chili meat sauce was also a winner.

Doug's Cheese Enchilada under a Chile Meat Sauce, Crispy Beef Taco, Chili Rellano, Rice and Beans

Doug’s Cheese Enchilada under a Chile Meat Sauce, Crispy Beef Taco, Chili Rellano, Rice and Beans

Dessert consisted of two items:  A sopapilla served with warmed honey and an apricot empanada accompanied by a scoop of ice cream.  The empanada was a huge hit.  Alas, we were both too stuffed to try the nice looking sopapilla that was included with the meal.

Sopapilla with honey on the left; Apricot Empanada a la Mode to the right

Sopapilla with honey on the left; Apricot Empanada a la Mode to the right

Before we left I managed to snag a few more shots of platters preparing to arrive at nearby tables.  These photographs should give you a good idea what else la Posta has in store for you:

Going to the next table: Beef and Chicken Fajitas in the

Going to the next table: Beef and Chicken Fajitas in the foreground; shrimp fajitas beyond

Another table gets Ground Sirloin with Queso and Green Chili, Burrito (the original "wrap"), and a Taco Plate

Another table gets Ground Sirloin with Queso and Green Chili, Burrito (the original “wrap”), and a Taco Plate

Considering how busy this place gets, especially after Sunday service at the nearby Basilica of San Albino, the service almost never disappoints.  This day was no exception.  The wait staff were prompt, efficient, friendly, and helpful with knowledgeable suggestions.

If you’re anywhere within 100 miles of this south-central New Mexico destination, la Posta is definitely worth the detour.  Give it a try, then grab your camera and start enjoying the sights around town.

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2 Comments

Filed under Photography, travel, Wine & Food

2 responses to “A Return to la Posta de Mesilla

  1. Linda

    Doug, you made me hungry for Mexican food this morning! You dish yiu ordered here is EXACTLYbwhat my DH orders every time. I love Chimichangas as well as Chilie Rellenos. Your posting is fabulously delish …

  2. Both restaurant and food look delightful. You’ve made me hungry again, even though I just had a most excellent dinner of North Sea mussels.