{"id":24385,"date":"2013-05-25T17:28:52","date_gmt":"2013-05-25T23:28:52","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=24385"},"modified":"2026-04-05T19:52:06","modified_gmt":"2026-04-06T01:52:06","slug":"san-antonio-crane-mexican-restaurant-san-antonio-new-mexican","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=24385","title":{"rendered":"San Antonio Crane Mexican Restaurant – San Antonio, New Mexican"},"content":{"rendered":"
\n
\"Crane01\"<\/a>
The San Antonio Crane Mexican Restaurant in San Antonio, New Mexico<\/span><\/figcaption><\/figure>\n

Though I’m widely credited as being the “godfather of Albuquerque food blogging<\/a>“(or the “Yoda of food” as the great Jenn Wolhetz<\/a> once called me), before there was a Gil’s Thrilling (And Filling) Web, there was another voice calling in the wilderness to alert diners to the Land of Enchantment’s culinary offerings.\u00a0 Before there was a Gil’s Thrilling (And Filling) Web, there was <\/span>John W. Shipman food page<\/a> and it was the most prominent and highly respected online source of independent restaurant reviews in New Mexico.
\n<\/span><\/span><\/p>\n

John Shipman, a software engineer at the New Mexico Institute of Technology, called himself a “gourmand in the dessert.”\u00a0 His reviews were very well written and highly descriptive, reflecting the culinary savvy of a diner who understands food very well: its composition, its provenance, its flavor profiles.\u00a0 To say John was an inspiration to me is a vast understatement.\u00a0 He was the “everyman critic” whose prose and style I emulated (though he was much more successful than I at getting right to the point).\u00a0 Some of his reviews can still be found online though he doesn’t update them very often.
\n<\/span><\/p>\n

\"Crane06\"<\/a>
The San Antonio Crane mascot perched on the porch<\/span><\/figcaption><\/figure>\n

To me John W. Shipman commands the type of respect given E. F. Hutton<\/a> on television commercials.\u00a0 The tag line for those commercials was “When E. F. Hutton speaks, people listen.”\u00a0 When John emailed me in July, 2012 with a declaration that “the San Antonio Crane Restaurant has the best carne adovada south of Rancho de Chimayo,” my radar perked up and I began researching the restaurant he said served the “best Mexican food in the county.”\u00a0 Alas, it would take another ten months before we were able to visit the San Antonio Crane.
\n<\/span><\/p>\n

The San Antonio Crane, as can be inferred, is named for the thousands of sandhill cranes which migrate to the Bosque del Apache National Wildlife Refuge<\/a> every winter.\u00a0 The Refuge, about nine miles away from San Antonio, New Mexico, is the winter home to tens of thousands of birds.\u00a0 One of the most spectacular sights you’ll ever witness, an experience akin to a religious epiphany, is when thousands of snow geese simultaneously erupt in explosions of flight, an even triggered by some cue perceptible only to the geese.\u00a0 It’s absolutely amazing!
\n<\/span><\/p>\n

\"Crane02\"<\/a>
Salsa and Bean-Cheese dip with Chips<\/span><\/figcaption><\/figure>\n

One of the cranes is apparently held back by its peers as it remains in San Antonio year-round.\u00a0 He (or she) is a four-foot tall plastic mascot perched on the patio of the San Antonio Crane Mexican Restaurant.\u00a0 The restaurant, by the way, isn’t on the main drag made famous by The Owl Cafe<\/a> and Buckhorn Tavern<\/a>.\u00a0 It’s almost directly behind the Buckhorn Tavern on a side street you might not notice if you’ve got burgers on your mind.
\n<\/span><\/p>\n

The San Antonio Crane Mexican Restaurant was known for many years as Acosta’s and it was a village favorite visited by diners-in-the-know from miles around.\u00a0 Owned and operated by Maria Acosta, it served some of the most authentic, made-from-scratch New Mexican cuisine in central New Mexico.\u00a0 When it reopened in 2011, Acosta’s was rechristened The San Antonio Crane Mexican Restaurant, now operated by Zolla Acosta, daughter of the original proprietor. \u00a0 Though the name lays claim to being a Mexican restaurant, the menu and cooking style are New Mexican through and through.
\n<\/span><\/p>\n

\"Crane03\"<\/a>
Carne Adovada with a fried egg, Spanish rice and a tortilla<\/span><\/figcaption><\/figure>\n

The menu includes a de rigueur (for San Antonio) green chili (SIC) cheeseburger as well as a BLT, grilled cheese and chicken strips for diners who aren’t chile inclined.\u00a0John Shipman raves about the tamales, indicating they are “some of the best I’ve had anywhere.”\u00a0 His favorite, however, is the carne adovada “made from pork slow-simmered in a savory sauce.”\u00a0 He also loves the green chile which is “the way I like it: plenty of heat, but not quite life-threatening, and a lot of flavor.”
\n<\/span><\/p>\n

Open for breakfast, lunch and dinner, the San Antonio Crane is tiny–no more than six or seven tables in a diminutive dining room with personal space proximity seating.\u00a0 The outdoor patio will accommodate an equal number of diners though it’s use is on a weather permitting basis. \u00a0\u00a0 Service is attentive without being intrusive. Your lemonade (homemade) is replenished faithfully.
\n<\/span><\/p>\n

\"Crane04\"<\/a>
Beef Enchiladas (three flat corn tortillas, beef, cheese, onions, red and green chile with beans and Spanish rice<\/span><\/figcaption><\/figure>\n

Salsa<\/em> isn’t complimentary, but it’s the starter with which every New Mexican food meal should begin.\u00a0 The salsa has a pleasant piquancy with a respectable bite.\u00a0 It’s served with red, yellow and blue corn chips which are served warm to hot.\u00a0 The salsa is thick enough to be a “scooping” salsa and not a “dipping” salsa.\u00a0 It’s better than so many bottled salsas you’ll find–even better if you pair it with an order of the beans-cheese dip,<\/em>\u00a0 soupy pintos with shredded Cheddar cheese.\u00a0 Why more New Mexican restaurants don’t serve a beans-cheese dip starter is beyond me.
\n<\/span><\/p>\n

My Kim, the carne adovada<\/em> aficionado in the family, doesn’t read my reviews or those written by John Shipman, but will jump at the opportunity to try adovada considered on par with that of Restaurante Rancho de Chimayo<\/a>. \u00a0 If eyes rolling back in her head are any indication, she loved the carne adovada which she topped with a fried egg over easy.\u00a0 The carne adovada is indeed porcine perfection, shredded tendrils of tender pork marinated for hours in a wondrous red chile.\u00a0 Not surprisingly it validated John Shipman’s credibility with me as other reviews of his have done.
\n<\/span><\/p>\n

\"Crane05\"<\/a>
Ground beef taco with salsa<\/span><\/figcaption><\/figure>\n

Jack Handey<\/a>, a Saturday Night Live writer (who now lives in Santa Fe) renowned for his “Deep Thoughts” once remarked “If God dwells inside us like some people say, I sure hope He likes enchiladas because that’s what He’s getting<\/em>.”\u00a0 Enchiladas are certainly one of the most popular of New Mexican entrees and my usual benchmark for how good a New Mexican restaurant is.\u00a0 The\u00a0Beef Enchiladas<\/em> at the San Antonio Crane are an exemplary rendition of enchiladas: three flat corn tortillas layered with beef and topped with cheese and onions as well as your choice of red or green chile (or both).\u00a0 The green chile is slightly more incendiary than the red chile, but both are very flavorful.\u00a0 The enchiladas are served with Spanish rice and beans, some of the most pulchritudinous pintos in New Mexico.
\n<\/span><\/p>\n

Make sure to have a taco<\/em> on the side.\u00a0 The tacos–ground beef, lettuce, chopped tomatoes and salsa–are quite good, served in a deep-fried corn tortilla fashioned as a shell for the other ingredients.\u00a0 The corn tortilla is both pliable and crispy, providing an enjoyable textural contrast.\u00a0 The ground beef is nicely seasoned and doesn’t have the “refried” flavor of far too many tacos served in New Mexican restaurants.\u00a0 <\/span><\/p>\n

With typical New Mexican aplomb, John Shipman once wrote “life without green chile is not worth living.”\u00a0 He gets his fix at the San Antonio Crane Mexican Restaurant at least once a week.\u00a0 If it wasn’t 120 miles away from my home, I’d certainly visit more often, too.\u00a0 It’s one of the very best New Mexican restaurants in New Mexico and certainly the best in Socorro county.
\n<\/span><\/p>\n

San Antonio Crane Mexican Restaurant<\/strong>
\n17 South Pino Street
\nSan Antonio, New Mexico<\/strong>
\n(575) 835-2208
\nWeb Site<\/strong><\/a>
\nLATEST VISIT<\/strong>: 25 May 2013
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Carne Adovada, Beef Enchiladas, Salsa and Chips, Bean and Cheese Dip, Tacos
\n<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Though I’m widely credited as being the “godfather of Albuquerque food blogging“(or the “Yoda of food” as the great Jenn Wolhetz once called me), before there was a Gil’s Thrilling (And Filling) Web, there was another voice calling in the wilderness to alert diners to the Land of Enchantment’s culinary offerings.\u00a0 Before there was a Gil’s Thrilling (And Filling) Web, there was John W. Shipman food page and it was the most prominent and highly respected online source of independent restaurant reviews in New Mexico. John Shipman, a software engineer at the New Mexico Institute of Technology, called himself a “gourmand in the dessert.”\u00a0 His reviews were very well written and highly descriptive, reflecting the culinary savvy of a diner…<\/p>\n","protected":false},"author":1,"featured_media":24393,"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":[112,5647,367],"tags":[],"class_list":["post-24385","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-new-mexican","category-rating-n-r","category-san-antonio"],"yoast_head":"\nSan Antonio Crane Mexican Restaurant - San Antonio, New Mexican - 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=24385\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"San Antonio Crane Mexican Restaurant - San Antonio, New Mexican - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Though I’m widely credited as being the “godfather of Albuquerque food blogging“(or the “Yoda of food” as the great Jenn Wolhetz once called me), before there was a Gil’s Thrilling (And Filling) Web, there was another voice calling in the wilderness to alert diners to the Land of Enchantment’s culinary offerings.\u00a0 Before there was a Gil’s Thrilling (And Filling) Web, there was John W. 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