Los Potrillos – Santa Fe, New Mexico

Los Potrillos, my favorite Mexican restaurant in New Mexico

Faced with a situation that renders us incredulous, many of us might yammer incoherently, complain vociferously or maybe even utter colorful epithets.  Such moments, it seems, are best expressed with succinct precision, a rare skill mastered by a select few wordsmiths from which eloquence flows regardless of situation–polymaths such as Anthony Bourdain, a best-selling author, world traveler, renowned chef and “poet of the common man.”

Flummoxed at the discovery of a Chili’s restaurant a mere five miles from the Mexican border, I might have ranted and raved about another inferior chain restaurant and its parody of Mexican food. With nary a hint of contempt, Bourdain instead compared the spread of Chili’s restaurants across America to herpes.  How utterly brilliant and wholly appropriate was that?

Mexican Vaquero Art Festoons the Walls at Los Potrillos

Indicating that chain restaurants are “the real enemy, the thing to be feared, marginalized and kept at a distance at all costs,” he wondered aloud why anyone would eat institutionalized franchise food when the real thing is available nearby.  Bourdain, a cultural assimilator, would love Los Potrillos, an unabashedly authentic Mexican restaurant which serves the food Mexican citizens eat everyday, not the pretentious touristy stuff or worse, the pseudo Mexican food proffered at Chili’s and restaurants of that ilk.

That authenticity may be one of the reasons Los Potrillos became one of Santa Fe’s most popular Mexican restaurants within months of opening in 2006. Today it’s no longer just transplanted Mexicans who frequent this colorful dining establishment situated in what was once a Pizza Hut (another chain Bourdain undoubtedly disdains).

Three Salsas and Chips at Los Potrillos

Los Potrillos celebrates the horse, or more specifically the “potrillo,” which translates from Spanish to a “colt” or more precisely, a young horse of less than twelve months of age.  The restaurant’s back wall is festooned with a colorful mural depicting several handsome horses including a noble Mexican charro horse with rider astride. The back of each wooden chair features a colt with head reared back as if in the throes of bucking off an unwanted rider. Cacti indigenous to Mexico lends to the thematic ambiance which also includes burlap curtains and sundry charro clothing and accessories. On the walls hang horseshoes, charro sombreros and other Mexican accoutrements, but you won’t find the multi-hued, touristy blankets.

Los Potrillos is owned by Gustavo and Jose Tapia who owned Pepe’s Tacos next door for years before converting the space to Tapia’s Used Cars. The Los Potrillos menu speaks volumes about what the Tapia’s promise for your dining experience: “Not just an ordinary Mexican meal…the means of tasting how delicious our beloved Mexico is.”

Quesadilla synchronizada

Fabulous quesadillas at Los Potrillos

Mexico is not only delicious. It is a festive country in which life is celebrated and sometimes loudly. The sole complaint we have about this fabulous restaurant is the cacophonous din of excessively loud music competing with stridently blaring televisions. When the restaurant is packed (which is quite often) carrying on a conversation at normal voice is a challenge.

19 January 2015: The menu is replete with lively choices, many of them heart-healthy and many quite the opposite. Mariscos (Mexican seafood) occupies more than a page of the menu which features the varied cuisines of several regions of Mexico. You’ll be hard-pressed to narrow your choice of fare; it all sounds absolutely delicious.  A magnificent mariscos starter not to be missed is the tostadas de ceviche which are available in appetizer or entree (three per order) portions.  A thin layer of mayonnaise atop a thick, crispy tostada canvas is crowned with citrus cooked fish, chopped tomatoes, cilantro and avocado.

Tostadas de Ceviche

Tostadas de Ceviche

While you’re contemplating what to order, the amiable wait staff will bring to your table a salsa trio–salsa de arbol, chipotle salsa and a guacamole and sour cream salsa–that serves as a precursor of just how good the rest of your meal will be. The chipotle salsa, in particular, has fruity, smoky qualities that will enrapt your taste buds. The salsa de arbol is the most piquant of the three, a few levels below habanero.  The guacamole and sour cream salsa is watery which means you’ll have to dip the chips into the salsa instead of scooping it up.  Each of these salsas has a taste unique unto itself, but all are complementary.

5 March 2007: Appetizer options abound–such as the Quesadilla Sincronizada (so-called because the top and bottom tortillas are “synchronized” together). This is one of the very best quesadillas you’ll find anywhere: ham, chorizo, bacon, onion, bell pepper, avocado, mayonnaise, mustard, jalapeno and the requisite queso to “synchronize” the entire concoction together.  While not exactly a heart-healthy appetizer option, this quesadilla is absolutely delicious, an excellent way to begin what portends to be an excellent dining experience all the way around.  Bite into the jalapeno and you’ll need the cheese to quell the fire on your tongue.

Molcajete Al Pastor

19 January 2015: One of the more popular items on the menu (which includes entrees and appetizers you won’t find anywhere else) is the molcajete al pastor. Most restaurants don’t use real molcajetes (bowls fashioned from volcanic pumice) which are painstaking to “cure” or make usable for everyday use, but Los Potrillos does. Somehow serving marinated pork in a molcajete really seems to improve the taste and to keep the entree hot through the duration of your meal.  Los Potrillo’s Molcajete al Pastor is a vast improvement over the tacos al pastor on which this popular dish is based–and even those once served at the Coyote Cafe’s Rooftop Cantina which we had thought to be the best we’d ever had.

This dish is comprised of chopped pork and pineapple marinated with a special chef’s sauce and cooked over onions over a sizzling grill then served on a hot molcajete. Fresh homemade tortillas (your choice of flour or corn) and a pineapple pico de gallo salsas finish this fabulous dish. The pico is one of the two best (the other is at Sandiago’s Mexican Grill) we’ve had in New Mexico.  Fiery jalapeños balance the sweet-tangy chopped pineapple nicely.

Costillas Pancho Villa

Parillada at Los Potrillos

Among the mariscos entrees are several fish fillets inventively stuffed with various items. The Niño Envuelto (which translates from Spanish as “wrapped infant”), for example, is a fish fillet stuffed with white and yellow cheese, ham, shrimp and bacon. Despite its saltiness, this entree is delicious, particularly if you’re always begging for more bacon.

The Niño Envuelto is accompanied by rice and Mexican fries (superior by far over their French counterpart). Other entrees come with some of the best Ranchero Beans you’ll find anywhere.  The menu also  features several variations on parrillada (items prepared on a grill) for two. Grilled options include mariscos, meat or both–a Mexican surf and turf.

Chile Rellenos en Nogada

14 July 2007: One of the interesting parrillada entrees is called Costillas Pancho Villa. The starring attraction on this entree are perfectly prepared, fall-off-the bone tender ribs which don’t lose any of their inherent moistness on the grill. They practically ooze flavor and are marinated only in seasonings. It would be blasphemous to add barbecue or picante sauce to these babies.  With food enough to feed Pancho Villa’s army, this parrillada plate also includes a highly seasoned and thoroughly delicious chorizo, the very best nopalitos I’ve ever had and eight quesadillas.

The nopalitos, made from the young stem segments of the prickly pear cactus, have a delightfully tart (without pursing your lips) flavor. Spoon them into a flour or corn tortilla then add chorizo and costillas and you’ve got some of the very best tacos in town.  Fear not if you’re concerned about being “stung” by a prickly cactus quill; quills are extricated carefully and completely fro the cactus pads before they’re prepared.

Carne Asada Tampiquena

Arrachera (skirt steak) Mi General

19 January 2015: Mexican history recounts that in 1821, Catholic nuns from Pueblo created a dish to honor a visit from a revolutionary general who helped Mexico win its independence from Spain.  That dish, chile rellenos en nogada, were the color of the Mexican flag: a green poblano pepper, a white walnut sauce and red pomegranates.  The version prepared at Los Potrillos doesn’t subscribe to the original recipe, omitting the vibrant red pomegranate seeds which usually serve as a garnish which just happens to taste great in combination with the sauce and chile.

Despite the variance in recipes, Los Potrillos’ Chiles en Ahogada are rich, creamy and sinfully delicious, one of the best entrees we’ve had at any Mexican restaurant in the Land of Enchantment. It’s so wonderfully non-traditional that we’ll have it again and again (and again and…). It is also the favorite dish of my friend Skip Munoz, a man of tremendous courage and fortitude who has managed to duplicate this dish at home.

Cabrito, the very best I've ever had

Cabrito, among the very best I’ve ever had

3 May 2009: One commonality among many of the entrees at Los Potrillos is that, almost invariably, we leave remarking to ourselves how one dish or another was “among the best we’ve ever had.”  That goes for the cabrito, tender young goat meat marinated and sautéed in peanut and almond sauce, served with charros, beans and fresh, garlicky guacamole.  The sauce is absolutely beguiling.  I surmise it includes a puree of toasted, rehydrated guajillo chiles which are redolent with bright flavors, combining spiciness, tanginess, smokiness and warmth.   At any regard, it imparts a fabulous flavor to the tender cabrito.

3 May 2009: Dessert options include the quintessential Mexican post-prandial sweet treat, tres leches cake. It’s a vast understatement to call the Los Potrillos version moist because this beauty positively oozes with the cloying richness of three types of milk.  Several refreshing aguas frescas are available to quench your thirst. The horchata is terrific as is the sandia (watermelon)!

Pastel Tres Leches

Pastel Tres Leches

My initial impression of Los Potrillos is that it would compete with Mariscos La Playa and Mariscos Costa Azul as the very best Mexican restaurants in Santa Fe.  After my second visit, I reconsidered that assessment and concluded that it might be the very best Mexican restaurant in Northern New Mexico–better than Los Equipales and even better than El Norteño. It’s a restaurant about which Anthony Bourdain could not utter a disparaging word. He would thoroughly enjoy the taste of real Mexico in the City Different.

Los Potrillos
1947 Cerrillos Road
Santa Fe, New Mexico
(505) 992-0550
LATEST VISIT: 19 January 2015
# OF VISITS: 8
RATING: 24
COST: $$
BEST BET: Nino Envuelto, Molcajete Al Pastor, Quesadilla Sincronizada, Salsa & Chips, Guacamole, Parrillada Costillas Panco Villa, Chiles en Ahogada, Cabrito

Los Potrillos on Urbanspoon

13 comments

  • James

    I tried the Chiles en Nogada a couple of days ago …. mediocre at best. The components of this dish are important. The chile (a poblano properly roasted and prepared … this was done properly), the picadillo filling (minced pork with spices, raisins, walnuts/almonds, candied dried fruit …. was mediocre … plain ground hamburger with a few raisins was in mine), the sauce (the nogada … (from the Spanish root nogal = walnut tree is made of ground walnuts, bread, cheese, milk, spices, sugar) is thick and not watery/milky as at the restaurant but rather thick and creamy). And then as mentioned, no red fruit … in Mexico, almost always are pomegranate seeds but sometimes even strawberries or even a few cut cherries … come on. Just another small indication of how this kitchen is just going thru the motions on this dish. I’m going to try again and see how the cabrito or some of the other dishes hold up but right now I’m underwhelmed.

    • Hello James

      To my knowledge there are only two restaurants remaining in Albuquerque and Santa Fe who even serve Chiles Rellenos en Nogada: Los Potrillos in Santa Fe and Delicia’s in Albuquerque. Do you know of any others?

      Gil

  • Elise

    I was also underwhelmed by my dining experience here. The beer was not cold and the chicken mole was so-so (MUCH better at Tune-Up Cafe) The fresh tortillas were excellent, but probably not a compelling enough reason for me to return anytime soon.

  • Adrienne

    I’m sorry to say that we found this restaurant a big disappointment. Guacamole was so so. Shredded carrot was used as filler–seemed odd and kinda cheap. Cabrito was decent, but what was that watery little dish on the side? I think it was supposed to be beans, but it was mostly sliced hot dogs swimming in liquid with a few beans in the bottom. Hot dogs??? I don’t understand. I wanted to try the tres leches, but they were out of it. If the food is good, I’m willing to forgive bad service, but in this case it only added to the disappointment.

  • I married into a Mexican American family in Ft Worth Texas 37 years ago and have eaten some of the best meals of my life at those women’s tables. Eating at Los Potrillos was like eating at my suegra’s or at one of her sisters homes. The flavors were as delicious and authentic as they get. The people were warm and gracious and provided excellent service. The prices were more than fair and the servings overly generous. I wish I could take Los Potrillos home with me. We will go back every time we visit Santa Fe.

  • Laura Schaeffer

    I visited there with my son for lunch and had the best ‘corn soup’ known to exist. At least to this easterner!!! Wish I had the recipe!!!

  • Barbara

    If I am ever tried and convicted of some horribly gruesome crime, my death row meal would be those Chiles Rellenos….unlike any I’ve had before. I proudly use a spoon to get every drop of that sauce.

    • Hi Barbara

      If I’m on the jury, you’ll never be convicted.

      There are only a handful of restaurants in New Mexico which serve chiles rellenos en ahogada. Besides Los Potrillos, one of the best is Antonio’s in Taos where chef Antonio Matus prepares a wonderful version. When interviewed by Ryan Scott for Break the Chain, the Alibi’s Ari LeVaux mentioned Antonio’s chile rellenos as one of the best dishes he’s had in New Mexico. Los Mayas, which closed in January, 2011, also served this wonderful entree.

      Gil

  • Jim Millington

    We had been here a couple of times because of your review and I wrote a glowing response in October. We went back this past Friday. I had the Chiles en Ahogada based upon your recommendation and found it wonderful. I probably would not order it again though unless the Child Bride shared it with me as I am not accustomed to anything so sweet and rich. I was reeling like a drunk by the time I finished. She had the cabrito which I so loved but complained that it had a lot of fat. I am accustomed to hearing this from here even when there is little or no fat thus I pretty much ignored here. I used her leftovers for breakfast Saturday. She eats so little that we would be lost for weekend breakfasts without her Friday leftovers. This was disgusting-nothing but globs of fat and tiny bones as if they had cooked up the trimmings. Based on my previous experiences I am sure that it was an aberration and I would not hesitate to go again as even the best places can occasionally blow it; usually not this badly though.

  • Jim

    I’ll have to try the puchero next time I visit. My great grandmother always used to have a pot of it at her home in Cuatro Cienegas de Carranza, in Couahuila.

  • Jim Millington

    Friday Anne Hillerman had a very favorable review of Los Portrillos in the Journal. Since I have never compared her opinions to mine I looked up your review then my Child Bride and I dashed up. All I can say is “Wow!”

    Up until this I was convinced that the best Mexican restaurant in the USA was Topolobampo. Now I am uncertain about this. Obviously they are not really comparable as Topolobampo is far more elegant. It also costs three times as much and I thought it was worth it.

    Last night I had the Cabrito which kicked like a mule. I loved it, all the sides and the Salsa. My wife had the Molcajete Al Pastor which was almost as great. Thank you for turning us on to this place. Unfortunately my car will rack up much more milage returning here.

  • Larry and Paula

    Los Portrillos is our favorite place to eat in Santa Fe. We stop by at least twice a month.
    Breakfast, is wonderful. I recommend the french toast or napolitos and eggs. The mexican spiced coffee is wonderful and they refill it for you!
    Lunch and dinner here has never disappointed us. The shrimp dishes are always full of large plump shrimp. The heat isn’t high and spices are just right.
    This is one place we always bring our out of town tourist type guests to uphold Santa Fe’s reputation for great food.

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