From our La Posta de Mesilla Cook Book written by our founder, Katy Griggs in 1971, we present a century’s old recipe we use to this day to make one of our most popular dishes – La Posta de Mesilla’s signature Red Enchiladas!


What's better during a hot summer day than a delicious serving of shrimp ceviche! Originating from the coastal countries of Latin America as far back as 2000 years ago, ceviche is one of the most popular starters served at La Posta. With warm chips on a sunny patio, this is one of the best treats you can give yourself! Here's the recipe we use, it's easy to make and can be whipped up quickly!

 corn tortillas

Our founder, Katy Griggs, wanted her customers to know how to make their own, fresh corn tortillas.  And for Cinco de Mayo, naturally you’ll turn those tortillas into some fresh, hot tostadas for dipping! These recipes are found in the La Posta de Mesilla Cook Book written by Katy all the way back in 1971. Try making them yourself instead of buying them at the grocery store next time, trust us, you'll love the difference!


The traditional fry bread of Mexico and the southwest, sopaipillas are used not only for dessert, drenched in delicious honey or sprinkled with powdered sugar, but also in meals. You can stuff them with meat, cheese and chile for a delicious, savory meal. Here is the recipe Katy Griggs wrote down in 1971 in our cookbook, we hope you enjoy!


Just in time for the Super Bowl! What is a party like in Southern New Mexico without the delicious dip that’s been a mainstay of Mexican and Mexican-American celebrations for decades? Here is the recipe to make a batch of Guacamole for your party this Sunday.


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!