flowers-faded5

75th-logo
 
usa-today-small-2
 
official-best-of
 
state-treasure2
 
bri-bagwell-button7
tequileria-flower2
chil-club-flower2
reservations-flower2
book-event-flower2

roasting green chile

There are really three ways to cook green chile. You can bake it (place in the oven and heat until the flesh is soft and the skin can be peeled)… steam it (place in a steamer and steam until the flesh is soft), or roast it (on a grill or stove top, but preferably with open flames).

Of the three, we think that the traditional method of roasting green chile is the best!!! Baking will work if you don’t have a grill or the time to attend to the chile on the stovetop, but you miss that sweet aroma and taste that burning the skin will give you. Steaming green chile infuses the flesh with water. We think it dilutes the flavor quite a bit (roasting it and baking it, alternatively, concentrates the flavor by cooking out some of the juice).

TequilaGroupHistory

Here at La Posta de Mesilla, we celebrate Tequila every day, but did you know that July 24th has been designated National Tequila Day? There’s a good reason a whole day has been set aside for Mexico’s native spirit: simply put, it has an amazing history and legacy worthy of being shared!

When the Spanish arrived in what is now Mexico in 1519, indigenous people were already making a crude type of beer called “pulque” from the sap of the agave plant. The drink was milky white with a thin layer of foam, and a smoky-sweet taste. It was also very low in alcohol, but commonly consumed by the people who inhabited Mexico at the time.

barrel select article

Soon we will celebrate the latest bottling and release of our Signature Patrón Ultra Añejo Barrel Select, which is distilled exclusively for La Posta de Mesilla.

La Posta was the first restaurant in the State of New Mexico to work with Patrón on an exclusive, signature Tequila. Now, five barrels later, it has become one of the most popular Tequilas not only at La Posta, but in the Southwest.

Each special barrel of anejo tequila was created with traditional, artisanal aspects of production using jimadores (agave farmers) cultivating only the finest highland (or Los Altos) agave - pina's and mule-driven tahona stones to grind the pinas along with roller mill methods. Casa Patron then ages this spirit in a used oak whiskey barrel to instill a unique and exquisite cognac style flavor.

Easter

As La Posta begins its 79th year serving our local families and the many visitors to Mesilla, we think about all of the past Easters and traditions we’ve seen over the decades and count ourselves so lucky to be a part of so many people’s lives again this year! On the other end of the Mesilla Plaza from us, our Basilica de San Albino, prepares to welcome in the most important week in Catholicism beginning with Holy Thursday.

nmsu sign

La Posta de Mesilla has always been a great supporter of NMSU, its faculty, its staff, and of course, all the students who have worked there over the years. In fact, we have a long history of supporting our neighbor to the east, a history that goes all the way back to our founding in 1939.

fresh red

So, what are YOU planning on eating for your Valentine’s Day meal? Here at La Posta de Mesilla, just about everything you can order includes spicy, local chile and jalapenos. “So what” you ask? Well consider this…. according to Meryl S. Rosofsky, a doctor and adjunct professor in the department of nutrition, food studies and public health at New York University, chile is highly associated with romance!  GO FIGURE!

Rosofsky points out in the New York Times, that the effects of eating chile is much like the type of pleasure we get from being in love! When you eat something hot – like our famous salsa – your pulse might quicken and you might even sweat just a little. Have you ever had those feelings around the love of your life? What’s more, when you eat hot chile your body releases endorphins, that chemical that gives you that “head over heels” feeling!