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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

Ben Michael’s Restaurant – Albuquerque, New Mexico

Ben Michael’s Restaurant on Rio Grande Blvd. outside Old Town

During the height of the Italian Renaissance, humanist-philosopher Leon Battista Alberti posited the notion that “a man can do all things if he will,” a notion that birthed the concept of the Renaissance man.  More than the contemporary Army challenge for American soldiers to “be all you can be,” a Renaissance man was expected to embrace all knowledge and develop capabilities as fully as possible in the areas of knowledge, physical development, social accomplishments and the arts.  Perhaps the very best example of a Renaissance man is Leonardo da Vinci, whose gifts were manifest in the fields of science, art, music, invention and writing. 

Spend a few minutes with Ben Michael Barreras, chef and owner of the eponymous Ben Michael’s Restaurant on the fringes of Old Town, and you’ll quickly discern you’ve met a true Renaissance man. In his half century plus, he’s been (and still is) a pharmacist, a farmer, a contractor, a musician, a fisherman and a chef.  Moreover, he’s a gentleman, emphasis on the word “gentle.”   We found that out quickly upon asking if he carried Splenda or Equal.  In a kind but serious tone, he admonished that he would never want to poison us with artificial sweeteners, emphasizing that as a practicing pharmacist, he subscribes to the Hippocratic edict to “let food be thy medicine and medicine be thy food.”

Sardines and Spanish Cheese

In that spirit, Ben Michael takes great pride in offering a menu replete with organic, locally raised ingredients.  He doesn’t have to travel far to get many of them either.  Behind the restaurant he lovingly tends to a small garden in which he raises seasonal produce such as arugula, pinto beans, beets and even chile.  The bounty of his small garden may not be abundant, but the freshness and flavor of the produce he reaps is memorable.  It’s the antithesis of the artificially ripened and synthetic-flavored vegetables to which diners are often subjected.  What Ben Michael can’t grow himself, he sources from small area vendors who adhere to his standards and principles. 

If you’re traveling on Rio Grande Boulevard just north of Old Town, you can’t miss the architectural anomaly that is Ben Michael’s Restaurant though you might mistake it for something else–perhaps an art gallery or an extension of Casa Talavera next door.  To say it doesn’t subscribe to the adobe-hued homogeneity of Old Town area architectural standards is an understatement.  Ben Michael’s stands out, not so much like a sore thumb, but like a defiantly tattooed finger.  The restaurant’s unique architecture is reflective of Ben Michael’s individuality.  He’s not someone you can typecast.

Organic Salad

Neither is the restaurant he constructed in 1997, mostly with his own two hands.  For the walls, he fashioned some 8,000 adobe bricks from mud in the arroyos behind the restaurant.  He used an axe to cut aspens from the Jemez Mountains for the natillas on the ceiling which he hand-carved himself.  He laid the bricks for the restaurant’s floor.  Save for the modernity of his tools, his labors were similar to those undertaken by his ancestors (on both sides of his family) who settled the Duke City in the sixteenth century,   Morning and mid-day sun illuminate the dining room which seems taller (at least twenty-five feet) than it does commodious.

Formidable as he is at construction, Ben Michael may be even more adept at building relationships.  Amiable interactions with guests come easy to the genial restaurateur.  So do firm abrazos for the friends and neighbors who drop in for a quick visit and a steaming cup of organic coffee.  Guests and friends alike drop in on Burque Blues Tuesday or Jazz Wednesday when Ben Michael lets his hair down and tickles the ivories on the piano at the corner of the restaurant.

Enchiladas with Posole

Music, ambiance and great conversation aside, if you’re at Ben Michael’s for lunch there are two things of which you should be aware.  First, you’d better have some time on your hands.  Ben Michael prepares everything to order and may well be a one person operation, serving as your chef, server, cashier and host.  Second, don’t expect a compendium of every New Mexican dish you’ve ever had.  To say the menu is abbreviated–three entrees, three appetizers, a salad and two desserts during a visit in January, 2015–is an understatement.  While the menu may not be comprehensive, it’s got more than its share of surprises. 

Unless you’ve been to a very authentic Spanish or Portuguese restaurant, for example, you probably haven’t seen an appetizer offering of sardines and Spanish cheese served with bread.  My dad loved sardines, a trait only one of his six children (guess which one) inherited.  Because my Kim dislikes sardines intensely meant they were all mine. Ben Michael pan-fries the sardines in olive oil along with sauteed white onions.  It’s a delicious departure from the predictable cavalcade of appetizers at New Mexican restaurants.  The Spanish cheese, a firm, rindless white cheese is cubed and delicious.

Organic Burger

It’s rare to declare a salad as the one “must have” item on a menu, but if ever that designation is deserved for one sole item, it’s tailor-made for the organic salad at Ben Michael’s.  There is no one standard template for constructing the organic salad.  In fact, don’t be surprised if Ben Michael excuses himself briefly to step out back to retrieve the seasonal ingredients with which to construct your salad.  Ours was made with fresh, crisp greens; chopped, raw beets; organic walnuts; shredded Spanish cheese; salty, briny olives and luscious figs with a housemade Balsamic vinaigrette.  It’s organic artwork on a plate, a truly terrific salad. 

Soon after placing my order for chicken enchiladas, the unmistakeable whirring of a blender and the melodic sound of a freshly cracked egg (organic) sizzling and spitting on a frying pan could be heard.  It was the  sound of Ben Michael preparing my lunch.  More specifically, he was grinding red chile from pods for my enchiladas.  It’s an outstanding chile (among the very best we’ve had in Albuquerque) with a pleasant piquancy and deep, rich, earthy flavor.  Not surprisingly, it was chile grown by the chef himself.  The enchiladas are an outstanding option.  They’re made flat and ooze with melted Cheddar and the gooey goodness of an egg fried over-medium, all good, but made transformative thanks to that chile.

Flan

In a consumer economy dominated by fast food and mystery meat burgers, it’s refreshingly rare to find an organic burger.  The difference is significant.  At Ben Michael’s, the organic burger is constructed from hand-formed ground beef and served with crisp, fresh salad greens (ask the chef to drizzle on some of the house vinaigrette) and a side of cubed papitas.  Every burger should be as fresh and delicious. 

Only two desserts festoon the menu, a chocolate mousse and a flan which renders Ben Michael poetic.  He raves about the flan and eagerly awaits your verdict at first bite.  It’s a wonderful flan, second only to Chef Estevan Garcia’s organic goat milk flan when he helmed Tabla De Los Santos.  An addictive intoxicating caramel wafts through the air when you pierce the flan with your spoon.  It’s a light flan served cold and it’s as good as Ben Michael says it is. 

After you finish your meal and if he’s not inundated with guests, Ben Michael might just invite you to visit his small pharmacy on the premises. Similar to the abbreviated menu, it’s not nearly as well stocked as other pharmacies in Albuquerque, but you can trust that what Ben Michael chooses to keep in stock has the healthful qualities this Renaissance man values.

Ben Michael’s Restaurant
2404 Pueblo Bonito Court, N.W.
Albuquerque, New Mexico
(505) 224-2817
Facebook Page
LATEST VISIT: 17 January 2015
# OF VISITS: 3
RATING: 23
COST: $$
BEST BET: Sardines and Spanish Cheese, Organic Salad, Enchiladas, Organic Burger, Flan

Ben Michael's Cafe on Urbanspoon

Back Road Pizza – Santa Fe, New Mexico

Back Road Pizza in Santa Fe

My brother George has the right idea!  Rather than braving the motoring madness that is traversing New Mexico’s highways at breakneck speeds and risking life and limb contending with America’s worst drivers (according to a 2014 report by Wallet Hub), he’ll take the back roads every chance he gets.  Not only does he avoid frazzled nerves and minimize potential encounters with distracted, drunk and demolition derby caliber drivers, he gets to enjoy the scenery of enchantment and arrive at his destination unscathed. His blood pressure is better than mine.

George will enjoy Santa Fe’s Back Road Pizza and not only because he doesn’t have to spend much time on Cerrillos to get there and not only because the street on which it’s situated has a posted speed limit of only 25 miles-per-hour.  The pizza is very good, maybe even “worth risking rush hour to get there” good.  Who says it’s good?  The pizza-loving denizens of the City Different seem to accord it “best pizza” honors perennially in the Santa Fe Reporter‘s annual “best of” polls.  It’s been one of Santa Fe’s “top 40 favorite restaurants” for more than eleven years running according to The Reporter who has also designated it the “counterculture surfer’s hotspot of choice.”

Back Road Pizza Dining Room

Okay, so the locals love it, but does its appeal translate outside Santa Fe?  If you put much stock into a Guy Fieri seal of approval, then it does.  The spike-coiffed star of the Food Network’s phenomenally popular Diners, Drive-Ins and Dives visited Back Road Pizza in 2011 and by all indications seemed to have enjoyed himself immensely.  Not enough credibility for you?  Well, in 2014, TripAdvisor’s Flipkey site compiled a “definitive list of the top pizza joint in each state worth traveling for.”  Back Road Pizza was the Land of Enchantment’s honoree. 

In 2014 alone, the Back Road Pizza may have been the most honored pizzeria in New Mexico with national and local media flocking to the City Different for the Pizza Different (flour crust rolled in cornmeal).  Pizza Today, the self-professed “most powerful marketing tool in the pizza industry” singled out Back Road Pizza for “making a connection with local pizza aficionados.”  Back Road Pizza was also named by USA Today’s 10 Best as “one of Santa Fe’s ten best restaurants.”   There were a number of other honors in 2014, but you get the point.

Guy Fieri of the Food Network’s Diners, Drive-Ins and Dives Program Visited in 2014

True to its name, Back Road Pizza is “your off-the-beaten path, around-the-corner local neighborhood pizza shop that’s casual, fun, friendly and affordable.”  Ensconced immediately east of the live/work studios within the Triangle District, its storefront isn’t readily visible from Second Street, but because you’re keeping to the posted speed limit (or at least you will be if you’re following my brother George), you’ll be able to turn around almost as soon as you pass by it. 

Because of its metal exterior, the edifice which houses the Back Road Pizza could pass for anything from a gas station to an artist’s studio.   It can’t be mistaken for anything but fun when you enter the premises.  Behind serpentine corrugated metal panels is where the pizza production process takes place.  Almost every other square inch of the restaurant has something to grab your attention, whether it be another “best of” certificate or a poster supporting an ecological cause.    Weather permitting, an outdoor patio lends additional seating.  Upstairs in a loft area, you’ll find pool tables.

Beet & Feta Salad

Peruse the menu and you’ll quickly discern that Back Road Pizza is no one-trick pizzeria.  The menu is surprisingly diverse, offering more than a dozen different pizzas (including gluten-free pies) in addition to submarine sandwiches, soups, salads and sumptuous appetizers.  More than 25 different toppings are available so you can craft your pie to your exacting tastes.  In addition to slices, you can order a pie ranging in size from small (12-inches) to extra large (19-inches).  You’ll place your order at a counter, but everything will be delivered to your table. 

Because a pizza is more than the sum of its individual ingredients and the way they’re put together, Back Road Pizza places a premium on quality, procuring many of its ingredients from local farms and producers whenever possible.  All beef and pork used in making housemade meatballs and sausage come from the Talus Wind Ranch in Galisteo.  Goat cheeses and fresh vegetables are acquired from the Camino de Paz School and Farm in Santa Cruz (the one in New Mexico, not the one in California). Everything on the menu is made from scratch.   The quality shows!

Cubano Roll

Salads (available in full, half and side sizes) at too many pizzerias are either just an afterthought or a menu-filler.  It’s almost shameful to see salads relegated to such levels of disrespect.  That’s certainly not the case at Back Road Pizza where freshness, flavor and ingredient synergy will give you the impression that this pizza parlor could serve nothing but salads and be very successful in doing so.  The beet and feta salad (spring mix, beets, feta cheese and roasted pumpkin seeds served with a housemade dill vinaigrette) is a winner.  It took this salad to convince me beets don’t need to be roasted to be delicious.  With their intensely earthy flavor and high sucrose level, the beets are tempered by the fabulously fetid feta and the tangy dill vinaigrette. 

Back Road Pizza’s menu lists only four appetizers, three of which are “rolls.” Perhaps the most popular among the starters is Penny’s Bruschetta which was featured on Diners, Drive-Ins and Dives and which is highly recommended by the fabulous Billie Frank, USA Today‘s local expert in Santa Fe.  We opted instead for the Cubano Roll, described as “all your favorite flavors of a Cuban sandwich rolled up and served with a homemade mustard dipping sauce.”   While “all the flavors of a Cuban sandwich” may be present, its whisper thin slivers of ham and roast beef mean those flavors aren’t quite as bold as they are on a sandwich.  What is bold is using sweet pickles instead of the more common dill pickles.  The most exciting aspect of the Cubano roll is certainly the crust.

Greek Pizza: Sun-dried tomato, kalamata olive, artichoke heart & feta

Greek Pizza

What makes the crust so unique and so special isn’t only that it’s made daily, but that it’s rolled in cornmeal using a rolling pin.  The prep table is literally covered in fine cornmeal which renders the pizza delightfully crunchy, especially at its cornicione, an Italian term for the “lip” or puffy outer edge of the pizza.  Because the pizza is so thin, there frankly isn’t much of a cornicione, but its crunch makes it discernible…and delicious.  The crust makes a perfect canvas for the other high-quality ingredients. 

Rather than opting for a build-it-yourself pie, savvy diners trust that the pizzaioli artisans in the kitchen know what they’re doing and know exactly what ingredients go best together.  The Greek pizza, for example, is constructed from flavor-packed sun-dried tomatoes, briny Kalamata olives, thin slivers of artichoke heart and sharp, crumbled feta.  These are tried and true ingredients you’ve probably had on a pizza elsewhere, but at  Back Street Pizza, these ingredients are atop that magical cornmeal crust.  That makes all the difference in the world!

Norm Pizza

Sometimes there’s a comfort level in partaking of the familiar.  After all, even gastronomes don’t always want to eat only the new, strange and different.  The Norm (black olive, mushroom, housemade sausage and pepperoni) is the epitome of familiar.  In fact, a 2013 survey from delivery provider Foodler revealed that all four of the aforementioned ingredients are in the top seven from among the ten most popular pizza toppings in America.  In the case of the Norm, familiar and popular doesn’t mean boring.  The housemade sausage is very good and of course, there’s that cornmeal crust.

The only bread-like items not made with the much extolled cornmeal crust are desserts though the prospect is intriguing. Among the desserts are flying saucer-sized chocolate chip cookies and an ice cream sandwich in which chocolate chip cookies form the sandwich with rich vanilla ice cream in the middle. Both desserts are quite good though you’ve got to wonder if chocolate chip cookies made from cornmeal crust would be even better.

Left: Two Chocolate Chip Cookies Right: Ice Cream Sandwich

My brother George would scold me if I urged you to rush to Back Road Pizza.   He would want you to get there safely…and slowly.  Just get there!

Back Road Pizza
1807 2nd st #1
Santa Fe, New Mexico
(505) 955 9055
Web Site
LATEST VISIT: 10 January 2015
# OF VISITS: 1
RATING: N/R
COST: $$
BEST BET: Norm Pizza, Greek Pizza, Cubano Roll, Beet & Feta Salad, Chocolate Chip Cookies, Ice Cream Sandwich

Back Road Pizza on Urbanspoon