{"id":158,"date":"2025-08-03T00:27:47","date_gmt":"2025-08-03T06:27:47","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=158"},"modified":"2026-04-05T14:42:59","modified_gmt":"2026-04-05T20:42:59","slug":"la-posta-de-mesilla-mesilla-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=158","title":{"rendered":"La Posta De Mesilla – Mesilla, New Mexico"},"content":{"rendered":"
\n
\"\"
The world-famous La Posta De Mesilla, a Bastion of New Mexican Food<\/figcaption><\/figure>\n

If only walls could talk, you’d want the adobe brick walls at La Posta (The Inn) to recount their impressions of the veritable “who’s who” of Western history who once sought shelter within its fortified walls.\u00a0 You’d want those walls to reveal their thoughts of legendary outlaw Billy the Kid who hung out at La Posta on his road to notoriety.\u00a0 You’d want those walls to tell you about the steely presence of General Douglas MacArthur, who commanded Allied forces in the Pacific Theater during World War II. You’d want those walls to share their account of Generalissimo Pancho Villa, another sojourner who sought shelter at La Posta.\u00a0 Certainly no raconteur could provide the details known only to the walls at La Posta when it quartered controversial frontiersman Kit Carson or for then General, later President, Ulysses S. Grant.<\/p>\n

\"\"
Three Pirranha Were Hungrily Eying The Dude<\/figcaption><\/figure>\n

Built in the 1840s by Sam and Roy Bean, themselves\u00a0 historical luminaries, La Posta was originally a freight and passenger service.\u00a0 After the Civil War, it became part of the Butterfield Stagecoach line which ferried passengers and mail from eastern outposts in Memphis and St. Louis to California.\u00a0 During the 1870s and 1880s, the sprawling edifice was home to the Corn Exchange Hotel, which was, for decades, one of the finest lodges in the southwest. It wasn’t until 1939 that La Posta de Mesilla Restaurant began operating in the northwest corner of the building.<\/p>\n

\"\"
The Dude Didn’t Appreciate This Parakeet’s Attitude<\/figcaption><\/figure>\n

La Posta de Mesilla was founded by Katherine “Katy” Griggs Camu\u00f1ez, a true renaissance woman and pioneer in the business world at a time and place in which such gumption was uncommon.\u00a0 One of the marketing techniques she used to draw guests into her restaurant was the then relatively unheard practice of offering free chips and salsa, something New Mexicans took for granted until so many restaurants recently stopped the practice.\u00a0 Katy wasn’t all business, however, showing a whimsical side in filling the lobby with exotic birds such as macaws and parrots as well as aquariums teeming with piranha. Some of the original birds are reputed to still be greeting guests (some with profanities allegedly learned from Katy herself).<\/p>\n

\"\"
Lovely Young Se\u00f1orita in La Posta “Uniform”<\/figcaption><\/figure>\n

In 1996 after Katy’s death, La Posta was acquired by her great niece Jerean Camu\u00f1ez Hutchinson and her husband Tom who own the restaurant today.\u00a0 Jerean and Tom have expanded and renovated the complex, adding indoor and outdoor dining areas to an already yawning complex.\u00a0 The sprawling Territorial Style compound, on the National Register of Historical Buildings, now boasts of more than 10,000 square feet, with several shops.\u00a0 The Griggs family, by the way, is as responsible for two dynastic New Mexican restaurants.\u00a0 Katy’s daughter Consuelo and her husband Jack Thomas founded El Pinto<\/a><\/strong>\u00a0in Albuquerque.<\/p>\n

\"\"
One Of La Posta’s Bars<\/figcaption><\/figure>\n

La Posta is a dichotomy–both an anachronism and a thoroughly modern enterprise.\u00a0 Were it not for the motorized conveyances in its parking lot, you might swear you’re stepping back in time as you approach the restaurant.\u00a0 As its 75th anniversary draws near, it remains one of the most famous and most popular restaurants in the entire southwest.\u00a0 Sometimes 10,000 square feet aren’t nearly enough to hold the throngs of diners clamoring to eat there. Fortunately Katy’s whimsical diversions remain in place along with several sitting areas in which patrons can wait comfortably to be seated.\u00a0 The lobby also hosts restrooms labeled “viejos” for men and “viejas” for women, two terms literally meaning “old man” and “old woman” respectively, but which when not used in humor may be construed as deprecatory.<\/p>\n

\"\"
Who Cares About Political Correctness?<\/figcaption><\/figure>\n

Similar to La Posta’s indefatigable founder, Jerean and Tom Hutchinson have not let grass grow under their feet.\u00a0 In June, 2013, they announced a partnership with Huerradura, a premium tequila-maker, to blend La Posta de Mesilla’s Herradura Private Reserve Double Reposado, to be sold exclusively at La Posta.\u00a0 The barrel in which the tequila is aged is on display in the restaurant’s lobby.\u00a0 This announcement came shortly after USA Today<\/a><\/strong> named La Posta one of the top ten restaurants in the United States for Mexican Food.\u00a0 There’s no doubt La Posta’s walls were celebrating both achievements.<\/p>\n

\"\"
Viejos Aren’t Spared<\/figcaption><\/figure>\n

Alas, change isn’t always welcome. In April, 2006, La Posta de Mesilla lost the heart and soul of its kitchen with the passing of Panchita Flores, matriarch of the kitchen. \u00a0Panchita cooked at La Posta until she was 91 years old just as health concerns had led her to hesitantly plan on retiring. \u00a0Panchita ran the kitchen for more than three decades before her death. \u00a0She made the red chile and salsa for which the restaurant is famous and never relied on a recipe to do her job. \u00a0Her cooking skills were instinctive, adding a pinch of this or a dash of that when necessary.<\/p>\n

\"\"
During our April, 2024 Visit My Kim and I Had This Dining Room All to Ourselves<\/figcaption><\/figure>\n

Some long-time diners wil tell you La Posta’s food just hasn’t been the same since Panchita’s passing. \u00a0My friend Steve Coleman of Steve’s Food Page<\/strong><\/a> believes “La Posta has had a substantial decline in the piquancy of its chile. Even those who have never tried New Mexican cuisine before can probably feel safe that the food at La Posta will not be too piquant, but that the flavors found in this type of Mexican food can still be experienced.” \u00a0 Yelp reviewers\u00a0 give it 3.5 stars out of five in 882 reviews posted on the site. \u00a0La Posta must be doing many things right because they’re still serving more than 300,000 meals a year, rebounding from several rough years during the Cabrona Virus.<\/p>\n

\"\"
My Dear Friends Linda Vargas and Melinda Martinez and Melinda’s Baby Girl Mandy Torrez Peruse The Menu<\/figcaption><\/figure>\n

3 August 2025<\/strong>:\u00a0 In October, 2024, La Posta de Mesilla celebrated its 85th year of serving the Land of Enchantment.\u00a0 What started off in 1939 as a “little chile joint” is now essentially a compound, a number of adobe structures connected over time.\u00a0 Every one of those buildings is on the National Register of Historic Buildings, some of them dating back to the early 1800s.\u00a0 In August, 2025, I had the great privilege of introducing La Posta to my dear friends Linda Vargas and Melinda Martinez (both from Lockhart, Texas) and Melinda’s daughter Mandy Torrez, son-in-law Christian Ornelas and precious grandson Chris.\u00a0 It was the first opportunity for Linda and Melinda to sample New Mexican style Mexican food.\u00a0 Its piquancy didn’t intimidated them at all.<\/p>\n

\"\"
Salsa and Chips<\/figcaption><\/figure>\n

When you step into La Posta de Mesilla, your initial impression might be that ownership is capitalizing on the many tourists who frequent the restaurant. \u00a0On either side, you’ll find shops selling touristy bric-a-brac:\u00a0souvenir t-shirts, gourmet food products such as bottled salsa and even jewelry. \u00a0Prefacing the main dining area is the colorful menagerie of fish, fowl and flora. \u00a0Floor to ceiling cages house tropical birds, tropical fish swim in large tanks and large trees and plants complete a tropical illusion. \u00a0It’s all very comforting.<\/p>\n

\"\"
Chile Con Queso<\/figcaption><\/figure>\n

La Posta boasts of several dining rooms, the most popular of which is the Lava Room. \u00a0The Butterfield Stagecoach Trail horses once stabled there wouldn’t recognize the room which now features walls of ancient lava rock and tropical trees. Every dining room is ornamented with art and artifacts. \u00a0Much of the restaurant retains original ceilings, adobe brick walls, authentic wood vigas and latillas as well as tiled fireplaces. \u00a0The Pecan Tree Courtyard is a very popular al fresco option.<\/p>\n

\"LaPosta07\"<\/a>
Combination Plate<\/span><\/figcaption><\/figure>\n

7 April 2024<\/strong>:\u00a0 The menu includes several popular favorites handed down over the centuries by the restaurant’s founding family. \u00a0It’s apparent that Panchita’s students in the kitchen paid close attention to the legendary chef. \u00a0Several items on the menu warrant “best of” consideration despite what nay-sayers decry. \u00a0Of particular note is the restaurant’s chile con queso<\/em><\/strong>, made with three different cheeses (including, according to our server, “government cheese”) and New Mexico chiles. \u00a0It’s a creamy antithesis to the gloppy con queso too many restaurants serve. \u00a0Served with hot corn tortillas made on the premises by well-practiced tortilleras, this con queso is among the best in New Mexico.<\/p>\n

The chiles rellenos<\/em><\/strong>, served sans sauce, are as authentic as they come and in our estimation, are second only to the rellenos at Chope’s<\/a><\/strong> in La Mesa among all chiles rellenos in the Las Cruces area. \u00a0The chiles rellenos are served two per order in a platter that includes refritos, rice and garnish. A whipped egg white batter sheathes green chiles with very little heat, but they’re generously stuffed with Monterey Jack cheese. \u00a0The relleno is cooked on a griddle until golden brown.<\/p>\n

\"LaPosta08\"<\/a>
Carne Adovada<\/span><\/figcaption><\/figure>\n

Duncan Hines, a pioneering restaurant critic, once called the Specialty of La Posta<\/em><\/strong>\u00a0an “unbelievable dining experience<\/em>. \u00a0The specialty features a starter of chile con queso and corn tortillas, guacamole salad (or tossed green salad), one rolled red enchilada, tamale, chile con carne, rolled taco, frijoles, rice and a sopaipilla.\u00a0 It’s enough to feed an army…or an arm of one hungry sojourner who loves New Mexican cuisine as much as I do.<\/p>\n

My dear friend Larry McGoldrick<\/a><\/strong>, the much missed professor with the perspicacious palate, loved La Posta’s carne adovada. \u00a0<\/em><\/strong> On his review, Larry declared that few restaurants in the Land of Enchantment prepare it as well. \u00a0My Kim, another avowed adovada lover, concurs with Larry. Unlike some restaurants whose portions of carne adovada are chintzy, La Posta is very generous, serving enough for two people or two meals. \u00a0Each tender tendril of chile marinated pork is absolutely mouth-watering. \u00a0The carne is hardly standard in its size and composition. \u00a0Some chunks are bite-sized only if you have the requisite large-sized mouth of a politician. \u00a0Others are dainty and fine. \u00a0The chile has just a bit more bite than some carne adovada which tends to be on the mild side.<\/p>\n

\"LaPosta06\"<\/a>
Cherry and Apple Empanadas<\/span><\/figcaption><\/figure>\n

Sopaipillas<\/strong><\/em>, served with real honey, are outstanding, not to be missed! \u00a0They’re big and puffy enough for children to call them “sofa pillows<\/em>.” \u00a0As good as they are, savvy diners will destroy their diets and have not only the sopaipillas, but the empanadas<\/strong>, too: apple, cherry, apricot or mincemeat turnovers served hot with ice cream. \u00a0The dough is a little thick on the edges, but you can get around that by cutting the empanadas in half and eating from the middle out.<\/p>\n

7 April 2024<\/strong>:\u00a0 During an expected overnight stay in Las Cruces, my Kim and I decided to visit La Posta solely to indulge on the con queso.\u00a0 After a lavish meal at the Adobe Deli just outside of Deming, we didn’t have room for much more.\u00a0 What’s that saying about the plans of mice and men?\u00a0 We wound up ordering chicken and beef fajitas<\/strong><\/em>, (grilled steak and chicken; red, yellow and green peppers; served with fresh guacamole, refritos, rice and sides of sour cream, pico de gallo, Cheddar cheese and three flour tortillas), one of the the few plates with no piquancy.\u00a0 We knew we’d be taking much of the prolific platter home so I focused on the salsa and con queso.\u00a0 The fajitas were sizzling when they arrived at our table.\u00a0 Fajitas are of one of those foods you first hear, then you smell, then you see them and finally, you eat them.\u00a0\u00a0 Eating them is your reward for the sensual bombardment you experience beforehand.\u00a0 These fajitas are terrific!<\/p>\n

\"\"
Beef and Chicken Fajitas<\/figcaption><\/figure>\n

3 August 2025<\/strong>:\u00a0 You’ll forgive my hesiitancy in ordering chimichangas<\/strong><\/em> at La Posta.\u00a0 That’s because Mesilla is much closer in proximity to Tucson (where the chimichanga was “invented”) than the Albuquerque area is.\u00a0 La Posta showed me that once you cross the border into New Mexico, chimichangas are made well.\u00a0 That means a crispy fried tortilla encasing your choice of protein and topped with the chile we all love.\u00a0 La Posta serves chimichangas with their exemplary beans (topped with shredded cheese) and Spanish rice.\u00a0 Only the Spanish rice should be considered “redundant,” the same way it should be treated at almost every restaurant.<\/p>\n<\/div>\n

\n
\"\"
Chimichanga with Red and Green Chile<\/figcaption><\/figure>\n

La Posta de Mesilla is much more than a community fixture. \u00a0It’s become a national landmark on a historically significant complex that has served as a hotel, winery, stable, blacksmith shops and way station. \u00a0More importantly, since 1939 it’s become an internationally recognized “must stop” site for New Mexican food fanatics. \u00a0The nay-sayers who decry it as a “tourist trap.” Well, they don’t have to visit.<\/p>\n

La Posta De Mesilla<\/strong>
\n2410 Calle de San Albino
\nMesilla, New Mexico<\/strong>
\n(575) 524-3524
\nWeb Site<\/strong><\/a>
\nLATEST VISIT<\/strong>: 3 August 2025
\n# OF VISITS<\/strong>: 7
\nRATING<\/strong>: Very Good<\/span>\u00a0<\/strong>\u2013\u00a0Good to very good food; generally solid; delivers consistent quality, strong technique, and a comfortable, enjoyable dining experience
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: \u00a0Salsa, Chile Con Queso, Cherry and Apple Empanadas, Carne Adovada, Specialty of La Posta, Tacos, Fajitas, Chimichanga, Sopaipillas,<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

If only walls could talk, you’d want the adobe brick walls at La Posta (The Inn) to recount their impressions of the veritable “who’s who” of Western history who once sought shelter within its fortified walls.\u00a0 You’d want those walls to reveal their thoughts of legendary outlaw Billy the Kid who hung out at La Posta on his road to notoriety.\u00a0 You’d want those walls to tell you about the steely presence of General Douglas MacArthur, who commanded Allied forces in the Pacific Theater during World War II. You’d want those walls to share their account of Generalissimo Pancho Villa, another sojourner who sought shelter at La Posta.\u00a0 Certainly no raconteur could provide the details known only to the walls…<\/p>\n","protected":false},"author":1,"featured_media":70784,"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":[112,141,581,5631],"tags":[3892,1037,3889,2781,5065,1980,3893,3897,3900,3896,3891,3903,3894,3898,3899,780,994,3890,857,3895,3902,3901],"class_list":["post-158","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-new-mexican","category-new-mexico","category-new-mexico-culinary-treasures","category-very-good","tag-billy-the-kid","tag-carne-adovada","tag-cherry-and-apple-empanadas","tag-chile-con-queso","tag-chimichanga","tag-fajitas","tag-general-douglas-macarthur","tag-judge-roy-bean","tag-katherine-katy-griggs-camunez","tag-kit-carson","tag-old-town-mesilla","tag-panchita-flores","tag-pancho-villa","tag-parakeet","tag-pirranha","tag-salsa","tag-sopaipillas","tag-specialty-of-la-posta","tag-tacos","tag-ulysseus-s-grant","tag-viejas","tag-viejos"],"yoast_head":"\nLa Posta De Mesilla - Mesilla, 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=158\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La Posta De Mesilla - Mesilla, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"If only walls could talk, you’d want the adobe brick walls at La Posta (The Inn) to recount their impressions of the veritable “who’s who” of Western history who once sought shelter within its fortified walls.\u00a0 You’d want those walls to reveal their thoughts of legendary outlaw Billy the Kid who hung out at La Posta on his road to notoriety.\u00a0 You’d want those walls to tell you about the steely presence of General Douglas MacArthur, who commanded Allied forces in the Pacific Theater during World War II. You’d want those walls to share their account of Generalissimo Pancho Villa, another sojourner who sought shelter at La Posta.\u00a0 Certainly no raconteur could provide the details known only to the walls…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=158\" \/>\n<meta property=\"og:site_name\" content=\"Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/nmgastronome\/\" \/>\n<meta property=\"article:published_time\" content=\"2025-08-03T06:27:47+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-05T20:42:59+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.nmgastronome.com\/wp-content\/uploads\/2024\/04\/LaPosta31-scaled.png\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1514\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Gil Garduno\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gil Garduno\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"14 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=158#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=158\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"La Posta De Mesilla – Mesilla, New Mexico\",\"datePublished\":\"2025-08-03T06:27:47+00:00\",\"dateModified\":\"2026-04-05T20:42:59+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=158\"},\"wordCount\":2317,\"commentCount\":13,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=158#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2024\\\/04\\\/LaPosta31-scaled.png\",\"keywords\":[\"Billy The Kid\",\"Carne Adovada\",\"Cherry and Apple Empanadas\",\"Chile Con Queso\",\"Chimichanga\",\"Fajitas\",\"General Douglas MacArthur\",\"Judge Roy Bean\",\"Katherine \\\"Katy\\\" Griggs Camu\u00f1ez\",\"Kit Carson\",\"Old Town Mesilla\",\"Panchita Flores\",\"Pancho Villa\",\"Parakeet\",\"Pirranha\",\"Salsa\",\"Sopaipillas\",\"Specialty of La Posta\",\"Tacos\",\"Ulysseus S. Grant\",\"Viejas\",\"Viejos\"],\"articleSection\":[\"New Mexican\",\"New Mexico\",\"New Mexico Culinary Treasures Trail\",\"Rating: Very Good\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=158#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=158\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=158\",\"name\":\"La Posta De Mesilla - Mesilla, New Mexico - Gil's Thrilling (And Filling) Blog\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=158#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=158#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2024\\\/04\\\/LaPosta31-scaled.png\",\"datePublished\":\"2025-08-03T06:27:47+00:00\",\"dateModified\":\"2026-04-05T20:42:59+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=158#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=158\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=158#primaryimage\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2024\\\/04\\\/LaPosta31-scaled.png\",\"contentUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2024\\\/04\\\/LaPosta31-scaled.png\",\"width\":2560,\"height\":1514},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=158#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.nmgastronome.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"La Posta De Mesilla – Mesilla, New Mexico\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/\",\"name\":\"Gil's Thrilling (And Filling) Blog\",\"description\":\"Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1,520 Restaurant Reviews, More Than 14,900 Visitor Comments...And Counting!\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.nmgastronome.com\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\",\"name\":\"Gil's Thrilling (And Filling) Blog\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"\",\"contentUrl\":\"\",\"caption\":\"Gil's Thrilling (And Filling) Blog\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\",\"name\":\"Gil Garduno\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"caption\":\"Gil Garduno\"},\"description\":\"Since 2008, the tagline on Gil\u2019s Thrilling (And Filling) Blog has invited you to \u201cFollow the Culinary Ruminations of New Mexico\u2019s Sesquipedalian Sybarite.\u201d To date, more than six million visitors have trusted (or at least visited) my recommendations on more than 1,300 restaurant reviews. Please take a few minutes to tell me what you think. Whether you agree or disagree with me, I'd love to hear about it.\",\"sameAs\":[\"https:\\\/\\\/www.nmgastronome.com\\\/%20\",\"https:\\\/\\\/www.facebook.com\\\/nmgastronome\\\/\",\"https:\\\/\\\/www.instagram.com\\\/nmgastronome\\\/\"],\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?author=1\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"La Posta De Mesilla - Mesilla, New Mexico - Gil's Thrilling (And Filling) Blog","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.nmgastronome.com\/?p=158","og_locale":"en_US","og_type":"article","og_title":"La Posta De Mesilla - Mesilla, New Mexico - Gil's Thrilling (And Filling) Blog","og_description":"If only walls could talk, you’d want the adobe brick walls at La Posta (The Inn) to recount their impressions of the veritable “who’s who” of Western history who once sought shelter within its fortified walls.\u00a0 You’d want those walls to reveal their thoughts of legendary outlaw Billy the Kid who hung out at La Posta on his road to notoriety.\u00a0 You’d want those walls to tell you about the steely presence of General Douglas MacArthur, who commanded Allied forces in the Pacific Theater during World War II. You’d want those walls to share their account of Generalissimo Pancho Villa, another sojourner who sought shelter at La Posta.\u00a0 Certainly no raconteur could provide the details known only to the walls…","og_url":"https:\/\/www.nmgastronome.com\/?p=158","og_site_name":"Gil's Thrilling (And Filling) Blog","article_author":"https:\/\/www.facebook.com\/nmgastronome\/","article_published_time":"2025-08-03T06:27:47+00:00","article_modified_time":"2026-04-05T20:42:59+00:00","og_image":[{"width":2560,"height":1514,"url":"http:\/\/www.nmgastronome.com\/wp-content\/uploads\/2024\/04\/LaPosta31-scaled.png","type":"image\/png"}],"author":"Gil Garduno","twitter_misc":{"Written by":"Gil Garduno","Est. reading time":"14 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.nmgastronome.com\/?p=158#article","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/?p=158"},"author":{"name":"Gil Garduno","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf"},"headline":"La Posta De Mesilla – Mesilla, New Mexico","datePublished":"2025-08-03T06:27:47+00:00","dateModified":"2026-04-05T20:42:59+00:00","mainEntityOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=158"},"wordCount":2317,"commentCount":13,"publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=158#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2024\/04\/LaPosta31-scaled.png","keywords":["Billy The Kid","Carne Adovada","Cherry and Apple Empanadas","Chile Con Queso","Chimichanga","Fajitas","General Douglas MacArthur","Judge Roy Bean","Katherine \"Katy\" Griggs Camu\u00f1ez","Kit Carson","Old Town Mesilla","Panchita Flores","Pancho Villa","Parakeet","Pirranha","Salsa","Sopaipillas","Specialty of La Posta","Tacos","Ulysseus S. Grant","Viejas","Viejos"],"articleSection":["New Mexican","New Mexico","New Mexico Culinary Treasures Trail","Rating: Very Good"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.nmgastronome.com\/?p=158#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.nmgastronome.com\/?p=158","url":"https:\/\/www.nmgastronome.com\/?p=158","name":"La Posta De Mesilla - Mesilla, New Mexico - Gil's Thrilling (And Filling) Blog","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=158#primaryimage"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=158#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2024\/04\/LaPosta31-scaled.png","datePublished":"2025-08-03T06:27:47+00:00","dateModified":"2026-04-05T20:42:59+00:00","breadcrumb":{"@id":"https:\/\/www.nmgastronome.com\/?p=158#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.nmgastronome.com\/?p=158"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/?p=158#primaryimage","url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2024\/04\/LaPosta31-scaled.png","contentUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2024\/04\/LaPosta31-scaled.png","width":2560,"height":1514},{"@type":"BreadcrumbList","@id":"https:\/\/www.nmgastronome.com\/?p=158#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.nmgastronome.com\/"},{"@type":"ListItem","position":2,"name":"La Posta De Mesilla – Mesilla, New Mexico"}]},{"@type":"WebSite","@id":"https:\/\/www.nmgastronome.com\/#website","url":"https:\/\/www.nmgastronome.com\/","name":"Gil's Thrilling (And Filling) Blog","description":"Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1,520 Restaurant Reviews, More Than 14,900 Visitor Comments...And Counting!","publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.nmgastronome.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.nmgastronome.com\/#organization","name":"Gil's Thrilling (And Filling) Blog","url":"https:\/\/www.nmgastronome.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/logo\/image\/","url":"","contentUrl":"","caption":"Gil's Thrilling (And Filling) Blog"},"image":{"@id":"https:\/\/www.nmgastronome.com\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf","name":"Gil Garduno","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","url":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","caption":"Gil Garduno"},"description":"Since 2008, the tagline on Gil\u2019s Thrilling (And Filling) Blog has invited you to \u201cFollow the Culinary Ruminations of New Mexico\u2019s Sesquipedalian Sybarite.\u201d To date, more than six million visitors have trusted (or at least visited) my recommendations on more than 1,300 restaurant reviews. Please take a few minutes to tell me what you think. Whether you agree or disagree with me, I'd love to hear about it.","sameAs":["https:\/\/www.nmgastronome.com\/%20","https:\/\/www.facebook.com\/nmgastronome\/","https:\/\/www.instagram.com\/nmgastronome\/"],"url":"https:\/\/www.nmgastronome.com\/?author=1"}]}},"_links":{"self":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/158","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=158"}],"version-history":[{"count":5,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/158\/revisions"}],"predecessor-version":[{"id":78706,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/158\/revisions\/78706"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/media\/70784"}],"wp:attachment":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=158"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=158"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=158"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}