{"id":103,"date":"2021-10-25T02:39:55","date_gmt":"2021-10-25T08:39:55","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=103"},"modified":"2026-04-05T20:35:59","modified_gmt":"2026-04-06T02:35:59","slug":"los-potrillos-santa-fe-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=103","title":{"rendered":"Los Potrillos – Santa Fe, New Mexico"},"content":{"rendered":"
\n
\"\"
Los Potrillos, my favorite Mexican restaurant in New Mexico<\/figcaption><\/figure>\n

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 the late Anthony Bourdain, a best-selling author, world traveler, renowned chef and “poet of the common man.” <\/span><\/p>\n

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?<\/span><\/p>\n

\"\"
Mexican Vaquero Art Festoons the Walls at Los Potrillos<\/figcaption><\/figure>\n

Indicating that chain restaurants are “the real enemy, the thing to be feared, marginalized and kept at a distance at all costs<\/em>,” 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.<\/span><\/p>\n

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).\u00a0 It’s a restaurant frequented by savvy diners who have tasted authentic Mexican cuisine in the Land of Montezuma’s restaurants, food trucks and carts.<\/span><\/p>\n

\"\"<\/a>
Three Salsas and Chips at Los Potrillos<\/figcaption><\/figure>\n

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. <\/span><\/p>\n

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<\/em>.”\u00a0 It’s a promise kept, a claim delivered.<\/span><\/p>\n

\"Quesadilla
Fabulous quesadillas at Los Potrillos<\/figcaption><\/figure>\n

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.\u00a0 With the advent of the Cabrona virus, Los Potrillos added a covered patio that expands seating and allows man’s best friend to dine with family.<\/span><\/p>\n

19 January 2015<\/strong>: The menu is replete with lively choices, many of them heart-healthy and many of the artery-clogging variety. 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<\/strong><\/em> 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.<\/span><\/p>\n

\"Tostadas<\/a>
Tostadas de Ceviche<\/figcaption><\/figure>\n

While you’re contemplating what to order, the amiable wait staff will bring to your table a salsa<\/em> trio<\/strong>–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 Scoville unit measures 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 terrific. <\/span><\/p>\n

25 October 2021<\/strong>:\u00a0 An article in Eat This, Not That! lists “six “Mexican” dishes No One Eats in Mexico<\/strong><\/a>.”\u00a0 \u00a0The allegedly spurious six consist of nachos, fajitas, chili con carne, burritos, chimichangas and queso.\u00a0 Yes, queso!\u00a0 Eat This…explains “it’s not just the amount of cheese that gringos add to “Mexican” food that would cause lovers of authentic Mexican cuisine to say, “\u00bfQu\u00e9 diablos es eso?” It’s also the type.\u00a0Cheddar cheese\u00a0comes from the village of Cheddar in Somerset, England. England, you’ll recall, is some distance from Chihuahua. The mild yellow cheese loosely derived from cheddar, which is often called “queso,” couldn’t be more different from the white, nuanced, tangy cheeses of Mexico that offset the heat of the peppers<\/em>.”<\/span><\/p>\n

\"\"<\/a>
Queso Fundido With Flour and Corn Tortillas<\/figcaption><\/figure>\n

Mexicans (at least those in Mexico) may not eat queso based on Cheddar (or worse that gloppy, gooey runny hot cheese served at ball parks and bad restaurants), but they certainly enjoy queso fundido<\/strong><\/em>.\u00a0 Translating literally to “molten cheese,” queso fundido is universally accepted as Mexican in origin.\u00a0 Though the dish may start off as “molten,” once it cools down it’s got the consistency of a thick cheese fondue.\u00a0 Los Potrillos’ version is made with a chorizo that cuts the richness of the unctuous queso while imparting a nuanced seasoned personality.\u00a0 For my tastes it works best with corn tortillas, but my Kim prefers flour tortillas.<\/span><\/p>\n

5 March 2007<\/strong>: Appetizer options abound–such as the Quesadilla Sincronizada <\/em><\/strong>(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.<\/span><\/p>\n

\"\"<\/a>
Molcajete Al Pastor<\/figcaption><\/figure>\n

25 October 2021<\/strong>: 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<\/em><\/strong>. 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 entr\u00e9e 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 better than those once served at the Coyote Cafe’s Rooftop Cantina<\/a><\/strong> which we had thought to be the best we’d ever had.<\/span><\/p>\n

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 was served at the now closed Sandiago’s Mexican Grill<\/a><\/strong>) we’ve had in New Mexico. Fiery jalape\u00f1os balance the sweet-tangy chopped pineapple nicely.
\n<\/span><\/p>\n

\"Costillas
Parillada at Los Potrillos<\/figcaption><\/figure>\n

Among the mariscos entrees are several fish fillets inventively stuffed with various items. The Ni\u00f1o Envuelto<\/em><\/strong> (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.<\/span><\/p>\n

The Ni\u00f1o Envuelto is accompanied by rice and Mexican fries (superior by far over their American 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.<\/span><\/p>\n

\"\"<\/a>
Chiles Rellenos en Nogada<\/figcaption><\/figure>\n

25 October 2021<\/strong>: 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<\/strong><\/em>, was 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 that usually serve as a garnish which just happens to taste great in combination with the sauce and chile.<\/span><\/p>\n

Despite the variance in recipes, Los Potrillos’ Chiles en Ahogada are rich, creamy and sinfully delicious, one of my favorite 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.<\/span><\/p>\n

\"Carne
Arrachera (skirt steak) Mi General<\/figcaption><\/figure>\n

14 July 2007<\/strong>: One of the interesting parrillada entrees is called Costillas Pancho Villa<\/em><\/strong>. The starring attraction on this entr\u00e9e 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.<\/span><\/p>\n

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.<\/span><\/p>\n

\"Cabrito,
Cabrito, among the very best I’ve ever had<\/figcaption><\/figure>\n

3 May 2009<\/strong>: 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<\/em><\/strong>, tender young goat meat marinated and saut\u00e9ed 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.<\/span><\/p>\n

3 May 2009<\/strong>: Dessert options include the quintessential Mexican post-prandial sweet treat, tres leches cake<\/em><\/strong>. 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 <\/em>is terrific as is the sandia (watermelon)!<\/span><\/p>\n

\"Pastel
Pastel Tres Leches<\/figcaption><\/figure>\n

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 among the very best Mexican restaurant in Northern New Mexico–better than Los Equipales and even better than El Norte\u00f1o (both of which have since closed). 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.<\/span><\/p>\n

Los Potrillos<\/span><\/strong>
\n1947 Cerrillos Road
\nSanta Fe, New Mexico<\/strong>
\n(505) 992-0550
\nFacebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 25 October 2021<\/span>
\n# OF VISITS<\/strong>: 8
\nRATING<\/strong>: Excellent<\/strong><\/span>\u00a0\u2013 High quality dining experience; very good to excellent food, attentive service, and a well-maintained atmosphere; worth a detour.
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Nino Envuelto, Molcajete Al Pastor, Quesadilla Sincronizada, Salsa & Chips, Guacamole, Parrillada Costillas Panco Villa, Chiles en Ahogada, Cabrito<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

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 the late 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…<\/p>\n","protected":false},"author":1,"featured_media":58767,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[540,57,141,563,142],"tags":[1314,1318,1313,759,1317,993,1315,1316,1319,1312,1311],"class_list":["post-103","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast","category-mexican","category-new-mexico","category-rating-excellent","category-santa-fe","tag-aguas-frescas","tag-arachera","tag-cabrito","tag-chiles-en-nogada","tag-costillas-pancho-villa","tag-horchata","tag-molcajete-al-pastor","tag-nino-envuelto","tag-pastel-tres-leches","tag-queso-fundido","tag-salsa-trio"],"yoast_head":"\nLos Potrillos - Santa Fe, New Mexico - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=103\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Los Potrillos - Santa Fe, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Faced with a situation that renders us incredulous, many of us might yammer incoherently, complain vociferously or maybe even utter colorful epithets. 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