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Perhaps the most comforting of comfort food in the southwest is Posole, a stew of sorts with pork and hominy. It can be made with green chile or other spices, but here at La Posta and in Mesilla, New Mexico, Red Chile Posole is definitely what's on the menu! And so as these days get shorter and colder, here's OUR recipe for posole to warm you up! Enjoy!

chips salsa

Here's our world famous Salsa de Jalapeno recipe. This is super simple to make and can be whipped up in large batches for your Super Bowl or holiday parties. Be sure to have some delicious fresh tostadas to serve with it!


What's Thanksgiving without a pumpkin pie? Here in the Southwest we've been making a version of pumpkin pie for the last two centuries in a form called Empanadas. In truth, Empanadas can be filled with just about anything, but at this time of the year it's the Pumpkin Empanadas that are the most popular in our restaurant. Below is a delicious recipe drawn from our La Posta Cook Book written back in 1971 by our founder, Katy Griggs. You can use to make these yourselves for your Thanksgiving dinner. Enjoy!


This is the recipe to our world famous red chile! First prepared at La Posta de Mesilla by Katy Griggs' mother (who was kind enough to do the cooking on our first day open in 1939). Use this as the base for most Red Chile dishes, like the Red Chile con Carne (pictured above). We hope you enjoy it! This recipe is also featured in our La Posta de Mesilla Cook Book, written by Katy Griggs in 1972! Get your copy in our gift shop or call and order one today!

Here's what so many have waited for, our recipe for Green Chile Rellenos! Now we have to admit, we cook these for hundreds of people a day, and our recipe is made for that scale - but we've tried our best to scale it down for you here! Enjoy and please let us know how it turns out!