{"id":26549,"date":"2026-09-11T00:09:51","date_gmt":"2026-09-11T06:09:51","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=26549"},"modified":"2026-09-12T08:50:58","modified_gmt":"2026-09-12T14:50:58","slug":"the-pantry-restaurant-santa-fe-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=26549","title":{"rendered":"The Pantry Restaurant – Santa Fe, New Mexico"},"content":{"rendered":"
\n
\"\"
The Legendary Pantry Restaurant on Cerrillos Road in Santa Fe<\/figcaption><\/figure>\n

“Although the skills aren’t hard to learn,
\nfinding the happiness and finding the satisfaction
\nand finding fulfillment in continuously serving somebody else something good to eat,
\nis what makes a really good restaurant.”<\/em><\/p>\n

In 1948, just three years removed from the second “war to end all wars” Santa Fe was hardly the sophisticated and cosmopolitan tourist haven Conde Naste Traveler<\/a><\/strong> magazine readers have named one of their favorite travel destinations for 21 consecutive years. With a population of around 25,000 citizens, Santa Fe’s art, cultural and architectural attractions weren’t nearly as well known as they are today, but then, the world wasn’t nearly as interconnected and small as it is today.\u00a0 For a bit more perspective on life in Santa Fe in 1948, consider that the state capital was yet to observe daylight savings time. 1948 was a leap year with 366 days and February 29th falling on a Sunday. The hottest day of the year was July 14th when Santa Fe hit a high temperature of 94 degrees. February 12th saw the coldest day of the year with a low temperature of -10, about 35 degrees below average for the day. Santa Fe saw 55 consecutive days with no measured precipitation. From a meteorological perspective, Santa Fe’s weather hasn’t changed dramatically since 1948.<\/p>\n

\"\"
Front Dining Room (Counter Not Included)<\/figcaption><\/figure>\n

1948 also saw the launch of The Pantry Restaurant, located just about as far west as you could go while remaining within Santa Fe city limits. Situated in a relatively small adobe edifice on the corner of Cerrillos and Fifth Street, the Pantry’s neon spangled signage beckoned hungry diners much as it does today. Founding owner George Myers established a standard of excellence that immediately made The Pantry a local favorite, beloved by Santa Fe’s power brokers and families alike.\u00a0 Seven different owners have succeeded Myers, but the commitment to high-quality food, impeccable service and good value has been a constant. Since 2000, the Pantry has been owned by the father and son duo of Stan and Mike Singley. Stan, the father, formerly a long-time manager of Luby’s Cafeteria has presided over several expansions of The Pantry while Mike, a graduate of Le Cordon Bleu-Scottsdale <\/a><\/strong>has become the face of the restaurant, a peripatetic presence in the dining room, tasting the restaurant’s food every day.<\/p>\n

\"\"
Art Festoons The Pantry’s Walls. This one of Zozobra Hangs on Unisex Bathroom Wall<\/figcaption><\/figure>\n

Because the Pantry–which celebrated 75 years of continuous operation in 2023–is one of Santa Fe’s most popular dining destinations, short waits during peak times aren’t uncommon. There are several areas in which you might be seated. The front room showcases an old-fashioned counter with swiveling bar seats; it’s very much reminiscent of diners of yore. A more conventional dining room with windows facing Cerrillos is popular among families while larger crowds gravitate toward the larger dining room in the back where walls are festooned with art work celebrating Spanish conquistadors and significant events in New Mexico’s storied history.\u00a0 My Kim’s favorite seat is the front dining room where she can study the quilt which depicts The Pantry in all its glory.\u00a0 It hangs on the fireplace.<\/p>\n

Classic Americana diner food shares space on the menu with traditional and contemporary New Mexican favorites. All orders are made from scratch, arriving piping hot to your table. That’s exactly how the pancakes arrive, wisps of aromatic steam wafting upward as they beckon for butter and syrup. The Pantry serves both conventional diner-style buttermilk pancakes and pancakes stuffed with either strawberries or raspberries. There’s even a pancake “sandwich” with eggs, sausage or bacon. The no-frills buttermilk pancakes<\/em><\/strong> are terrific, one of the very best reasons to get up in the morning.<\/p>\n

\"Pantry06\"<\/a>
A short stack of pancakes with butter and syrup<\/figcaption><\/figure>\n

On May 13, 2013, the Travel Channel’s Burger Land <\/a><\/strong>program showcased four of the Land of Enchantment’s very best purveyors of green chile cheeseburgers.\u00a0 \u00a0The Burger Land (Season 1, Episode 7) episode was titled “New Mexico’s Green Chile Cheeseburgers” and was hosted by George Motz, American television personality, author, filmmaker and preeminent burger expert.\u00a0 NOTE<\/strong>:\u00a0 Other Land of Enchantment purveyors of our sacrosanct burger featured on the program were The Owl Bar and Cafe<\/strong><\/a> (San Antonio), Bobcat Bite<\/strong><\/a> (Santa Fe) and Bode’s<\/strong><\/a> (Abiquiu).\u00a0 Perhaps the most intriguing burger featured came from the Pantry.<\/p>\n

4 September 2026<\/strong>:\u00a0 That burger was The Pantry’s unconventional Tortilla Burger<\/em><\/strong>, a huge beef patty topped not with green chile, but with red chile (or you can ask for it to be prepared with only one of the two amazing chiles). George Motz described it as “the only burger he’ll eat in America with a fork<\/em>.” At first glance the burger resembles a burrito short-changed in length, but graced with width and bulk. A char-grilled burger and beans are wrapped in a tortilla and topped with The Pantry’s red chile (puree, garlic, salt) which Motz likened to a “smoky, earthy flavor bomb<\/em>.” The beef patty itself is terrific although the the kitchen staff can be a little heavy-handed with salt (as it was during my inaugural sampling, but not my second). The chile is rich and complex though it lacks the hellfire piquancy I love.\u00a0 Make sure to have the curly cue fries with the burger.\u00a0 They’re excellent vehicles for dipping into the chile.<\/p>\n

\"\"
Tortilla Burger<\/figcaption><\/figure>\n

The Pantry serves breakfast, lunch and dinner seven days a week. Dinner is a relatively new event (since 2009), featuring such comfort food favorites as meatloaf, mashed potatoes and gravy, pork chops and chicken-fried steak as well as chile-spiked New Mexican favorites. Dinner is becoming as popular at The Pantry as breakfast is.\u00a0 In October, 2019 (71 years after the launch of the original Pantry), the Pantry Dos<\/strong><\/a> opened its doors in the off-the-beaten-path southside location of \u201cOshara Village” on White Feather.\u00a0 Pantry Dos is open every day from 7:30 AM to 8:30 PM.<\/p>\n

While cumin, that unnecessary despoiler (aberration) of New Mexico’s sacrosanct chile isn’t used on most of the restaurant’s New Mexican food, it’s sometimes used on carne adovada. If, like me, you enjoy the purity of New Mexican chile without cumin, you’ll have to ask your server if the chef used it on the day you visit. The carne adovada, sans cumin, is porcine perfection marinated in red chile perfection. Each tender tendril of pork is absolutely delicious. A carne adovada breakfast plate<\/strong><\/em> includes two eggs and Spanish rice.<\/p>\n

\"Pantry04\"<\/a>
Carne Adovada with two eggs<\/figcaption><\/figure>\n

4 September 2026<\/strong>:\u00a0 It took slightly more than thirteen years (4 August 2013 – 4 September 2026) for us to return to The Pantry.\u00a0 Attribute some of that to the heavy-handedness with salt on the tortilla burger during our inaugural visit, but also to the nightmare that is driving on Cerrillos Road.\u00a0 My brother Mario and his beauteous bride Diana showed us an alternate “back” road for Duke City diners venturing to The Pantry that is more direct and less stressful than the stop-and-go of Cerrillos.\u00a0 Essentially that route takes us through St. Francis onto St. Michaels and north on Fifth.\u00a0 It’s a preferable alternative to motorized combat on the mean streets of Cerrillos in Santa Fe.<\/p>\n

My Kim might argue that driving through a minefield would be worth it if the terminus was The Pantry where she enjoyed “some of the best beef fajitas<\/strong> I’ve had in a long time<\/em>.”\u00a0 Though she could have had those fajitas ordered as described on the menu (strips of grilled beef sauteed with onions and peppers; served with guacamole, sour cream, salsa, beans, rice and tortillas), she only wanted the beef sauteed with onions.\u00a0 Instead of beans and rice she asked for a portion of papas which are seasoned with\u00a0 paprika.\u00a0 The grilled steak is nicely seasoned and prepared at about the medium degree of doneness.\u00a0 It’s superb.\u00a0 So were the sauteed onions which were pearlescent and sweet.\u00a0 My Kim gave me her salsa which I used on the curly cue fries served with the Tortilla Burger.\u00a0 Forget ketchup; that salsa is so much better.<\/p>\n

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

4 September 2026<\/strong>:\u00a0 After a disappointing visit to another Santa Fe (physical address in Pojoaque) restaurant, this one (mis)named Sopaipilla Factory<\/strong><\/a>, we agreed that restaurant’s name was a misnomer.\u00a0 That appellation would be more apropriate for The Pantry, perhaps as a subtitle.\u00a0 Unlike the flat, crispy sopaipillas we had at the so-called “factory,” The Pantry’s sopaipillas are thick and puffy with huge pockets in which to deposit the REAL honey ferried over to your table along with the sopaipillas.<\/p>\n

The sopaipillas arrive piping hot with wisps of steam wafting upward when you tear off a piece.\u00a0 As shown in the photo below, the sopaipillas are roughly the size of a zeppelin.\u00a0 While the sopaipillas beckon for honey, my sister-in-law Diana makes sure to save some to sop up the restaurant’s chile.\u00a0 She also advised us not to completely discount the Sopaipilla Factory’s fare because it’s served with honey butter which she and my brother Mario found addictive.<\/p>\n

\"\"
Puffy Sopaipillas (Served with REAL Honey)<\/figcaption><\/figure>\n

11 September 2026<\/strong>:\u00a0 Have I mentioned that my brother Mario and his better half Diana don’t particularly like driving in Santa Fe?\u00a0 In fact, they’d probably prefer a backrub from Edward Scissorshands or moving to a nudist colony in Antarctica.\u00a0 Despite their antipathy for driving in the City Different, they visit the state capital frequently.\u00a0 Only one thing could possibly bring them to a city they don’t like much.\u00a0 That one thing is the pork chop special<\/strong><\/em> at The Pantry.\u00a0 \u00a0 They’ll call The Pantry to find out when that special is going to be available and I’ve now twice seen them practically beg management to add it to the daily menu (in which case they’d have to visit Santa Fe more frequently).<\/p>\n

The pork chop special lives up to its name.\u00a0 Picture a half-inch slab of bone-in pork chop topped with your choice of red and (or) green chile, a blanket of molten cheese served with your choice of two from among beans, Pantry fries and eggs.\u00a0 It’s available all day long.\u00a0 The pork chop is tender and delicious with just enough fat for flavor.\u00a0 Alas, the chile renders the chop very messy which makes prohibitive the gnawing of meat around the bone.\u00a0 Messy is the prices you pay for chile (both red and green) as delicious as The Pantry’s.\u00a0 It’s not especially piquant, but has a pleasant heat.\u00a0 The Pantry fries are seasoned with paprika and don’t resemble “fries” but are so much better than most.\u00a0 So are the beans, pintos which will remind New Mexicans of home.<\/p>\n<\/div>\n

\n
\"\"
Pork Chop Special<\/figcaption><\/figure>\n

After more than 75 years in operation The Pantry is still going strong with no surcease in its popularity in sight. It’s likely we’ll be saying the same thing sixty years from now. This is an enduring restaurant classic with something for everyone.<\/p>\n

The Pantry Restaurant<\/strong>
\n1820 Cerrillos Road
\n Santa Fe, New Mexico<\/strong>
\n(505) 986-0022
\nWeb Site<\/strong><\/a>\u00a0 | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 11 September 2026
\n1st VISIT<\/strong>: 4 August 2013
\n# OF VISITS<\/strong>: 3
\nRATING<\/strong>: Excellent<\/strong><\/span> – High quality dining experience; very good to excellent food, attentive service, and a well-maintained atmosphere; worth a detour.
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Tortilla Burger, Carne Adovada Breakfast, Buttermilk Pancakes, Steak Fajitas, Real Honey, Pork Chop Special<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

“Although the skills aren’t hard to learn, finding the happiness and finding the satisfaction and finding fulfillment in continuously serving somebody else something good to eat, is what makes a really good restaurant.” In 1948, just three years removed from the second “war to end all wars” Santa Fe was hardly the sophisticated and cosmopolitan tourist haven Conde Naste Traveler magazine readers have named one of their favorite travel destinations for 21 consecutive years. With a population of around 25,000 citizens, Santa Fe’s art, cultural and architectural attractions weren’t nearly as well known as they are today, but then, the…<\/p>\n","protected":false},"author":1,"featured_media":90947,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"footnotes":""},"categories":[112,141,563,142],"tags":[6022,2186,6025,6021,6023,6024,2740,6027,6044,949,994,4488,6026,2950],"class_list":["post-26549","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-new-mexican","category-new-mexico","category-rating-excellent","category-santa-fe","tag-75-years-plus","tag-buttermilk-pancakes","tag-carne-adovada-breakfast","tag-cerrillos","tag-curly","tag-curly-cue-fries","tag-george-motz","tag-papitas","tag-pork-chop-special","tag-salsa-and-chips","tag-sopaipillas","tag-steak-fajitas","tag-the-pantry-dos","tag-tortilla-burger"],"yoast_head":"\nThe Pantry Restaurant - 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=26549\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Pantry Restaurant - Santa Fe, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"“Although the skills aren’t hard to learn, finding the happiness and finding the satisfaction and finding fulfillment in continuously serving somebody else something good to eat, is what makes a really good restaurant.” In 1948, just three years removed from the second “war to end all wars” Santa Fe was hardly the sophisticated and cosmopolitan tourist haven Conde Naste Traveler magazine readers have named one of their favorite travel destinations for 21 consecutive years. 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