{"id":72069,"date":"2026-01-10T00:01:25","date_gmt":"2026-01-10T06:01:25","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=72069"},"modified":"2026-04-05T19:44:04","modified_gmt":"2026-04-06T01:44:04","slug":"si-senor-las-cruces-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=72069","title":{"rendered":"Si Se\u00f1or – Las Cruces, New Mexico"},"content":{"rendered":"
\n
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Si Se\u00f1or, a Commodious Restaurant<\/figcaption><\/figure>\n

Much as New Mexicans would like to think our sacrosanct red and green chile is resultant from God’s infinite grace, there’s more than divinity at work.\u00a0 Would you believe science?\u00a0 Even before it became known as New Mexico State University (NMSU), the state’s second largest university has played a crucial role in chile production<\/strong><\/a> by leading breeding programs for disease-resistant, higher-yielding varieties. It started with Fabian Garcia, a member of the first graduating class in 1894.\u00a0 In 1898, Garcia became director of the agricultural experiment station. His research focused on helping farmers transition away from grain production. He became known for developing improved chile pepper varieties, a contribution that shaped New Mexico\u2019s agricultural identity.<\/p>\n

The principal objective of NMSU’s Chile Pepper Breeding and Genetics Program is improvement of chile pepper production through genetically superior germplasm. New Mexico’s chile pepper production can be separated into five major commodities: green chile, red chile, paprika, cayenne, and jalapeno. The overall production value of chile hovers around $40-50 million annually in recent years (e.g., $41.5M in 2023), with most sold for processing into salsas and sauces Chile has long been the Land of Enchantment’s number one cash food crop. Its overall economic impact (including processing, distribution, and support) is much larger than solely its production value, potentially adding billions to the state’s economy.<\/p>\n

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One of Several Dining Rooms<\/figcaption><\/figure>\n

New Mexican families bag and freeze a lot of green chile.\u00a0 We NEED it to survive winter’s bitter chill.\u00a0 When autumn comes around and chile is harvested, we buy it in bulk (35-40 pound sacks) and portion it into half-pound bags for year-round use. A 35-pound sack yields around 20 to 22 quart bags, but some families prefer one-pound portions.\u00a0 New Mexicans typically freeze anywhere from a dozen bags to well over one-hundred bags per household.\u00a0 Some of us peel the green chile before freezing it for easier clean-up later on.\u00a0 Other families leave the skin on (which protects the delicate fruit from freezer burn) then peel it after thawing.\u00a0 Skins come off more easily in this manner.<\/p>\n

When we’re not enjoying chile at home, we frequent our favorite New Mexican restaurants where chile adorns most items on the menu.\u00a0 Among the most popular palate-pleasing establishments in Las Cruces is Si Se\u00f1or which has been serving “the City of the Crosses” for more than four decades.\u00a0 \u00a0This family-owned gem got its start in Deming in 1984 when Martin and Irene Castillo decided to share their old-family Southern New Mexico recipes with their hometown.\u00a0 Together with their three children, the Castillos have expanded their restaurant, now serving not only Las Cruces and Deming, but Chandler, Arizona (why wasn’t it around when I was flying to Chandler almost weekly?).<\/p>\n

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Complimentary Chips & Salsa<\/figcaption><\/figure>\n

Over the years, Si Se\u00f1or, a term which translates from Spanish to “yes, sir” has earned virtually every “best of the city” accolade for which it is eligible.\u00a0 It’s not only local publications that acknowledge Si Se\u00f1or’s greatness.\u00a0 The Adventurist, a nationwide online presence whose mission it is to “explore cities around the world, distilling their essence into guides that are as practical as they are entertaining<\/em>” recently named Si Se\u00f1or the third best restaurant<\/strong><\/a> in the Las Cruces area (the most popular is actually in Mesilla).\u00a0 You can’t miss Si Se\u00f1or as you drive west on Amador.\u00a0 It’s located in a massive ochre-hued hacienda-style edifice.\u00a0 Although parking is plentiful, you might find yourself having to walk a distance to get to the restaurant.<\/p>\n

As is always the case when visiting Las Cruces, I consulted Steve’s Food Blog<\/strong><\/a>, my most trusted resource for restaurants in Las Cruces, El Paso and Oklahoma.\u00a0 It surprised me to no end that my friend hadn’t visited Si Se\u00f1or which the staff at our hotel told us was the best New Mexican eatery in Las Cruces.\u00a0 So, Steve, much as I admire you and your blog, I’m performing a community service.\u00a0 I hope you’re able to visit Si Se\u00f1or soon as I look forward to your observations.\u00a0 Steve and anyone else who may visit Si Se\u00f1or will find one of the most customer-oriented restaurants in the Land of Enchantment.\u00a0 Jeanette, our wonderful server along with our delightful hostess ensured we enjoyed our experience.\u00a0 Note I said “experience” which goes beyond the food (which was outstanding).<\/p>\n

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

In recent years, New Mexican and Mexican restaurants in the Duke City and beyond have begun to charge a pretty penny for chips and salsa.\u00a0 It’s very rare to find restaurants that provide these addictive starters sans paying appetizer costs for them.\u00a0 Not so at Si Se\u00f1or, which like Salsa Brava<\/strong><\/a> in Flagstaff,\u00a0 ferries over to your table, four complimentary salsas.\u00a0 Yes, four…and they’re all delightful.\u00a0 Moreover, they bite back the way fire-eaters like me enjoy.\u00a0 The four salsas were sour cream and jalape\u00f1o (my favorite), refried beans and chorizo, jalape\u00f1o (the most piquant) and red.\u00a0 For years I’ve declared the chips at Las Cruces restaurants far superior to chips at restaurants anywhere else in New Mexico.\u00a0 In Las Cruces, chips have a more pronounced corn flavor.\u00a0 They’re also larger and not prone to snapping in two when you’re lifting Gil-sized portions of salso.\u00a0 Si Se\u00f1or’s chips and salsa are perhaps the very best in the state!!!<\/p>\n

Though she can no longer enjoy piquant foods the way she used to, my Kim still loves New Mexican restaurants.\u00a0 She can always find something to enjoy.\u00a0 More often than not, she orders fajitas<\/strong><\/em>.\u00a0 At Si Se\u00f1or, that means the Pancho Villa fajita plate (marinated beef or chicken grilled with fresh bell peppers, onions and tomatoes.\u00a0 Served with with charro beans, guacamole, sour cream and two flour or corn tortillas).\u00a0 Shrimp fajitas are also available.\u00a0 My Kim’s choice was the marinated beef and grilled chicken, a best of both worlds option.\u00a0 Both were perfectly prepared.\u00a0 The steak was fork-tender and marinated with deliciousness.\u00a0 Similarly, the grilled chicken was palate-pleasing.\u00a0 From among the veggies on her plate, my Kim was most enamored of the onions.<\/p>\n

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Mole Chimichanga<\/figcaption><\/figure>\n

Forgive me for I have sinned.\u00a0 \u00a0My pardonable transgression, one I’ll rectify by returning to Si Se\u00f1or, was not ordering a New Mexican dish.\u00a0 In my defense, it’s so rare to find New Mexican restaurants that also serve mole, a Mexican specialty.\u00a0 I love mole!\u00a0 Maybe not as much as I love red and green chile, but it’s right up there.\u00a0 Si Se\u00f1or’s mole chimichanga<\/strong><\/em> (deep fried flour tortilla burrito filled with chicken and smothered in mole sauce. Topped with freshly grated Asadero cheese) was the temptress that lured me away from chile.\u00a0 If sin has a flavor, it might be this one.\u00a0 What a great mole!\u00a0 More than most mole I’ve had, this one actually bites back.\u00a0 Such a great bite!\u00a0 The deep-fried flour tortilla is crispy and delicious, blanketed by that chocolate brown mole with asadero cheese stewn on top.\u00a0 Inside, the shredded chicken had the moistness and lightness of stewed chicken.\u00a0 Though chicken is my least favorite protein, I could become a believer with chicken this good.<\/p>\n

Si Se\u00f1or doesn’t just serve outstanding food, it provides an outstanding experience.\u00a0 Tandem service was on-the-spot with refills and more kindness and courtesy than we’ve eperienced in a long time.\u00a0 We’ll definitely be back!\u00a0 (Lest I forget, the horchata was the very best I’ve ever had.\u00a0 It was as sweet as the milk after you’ve finished Captain Crunch, but with cinnamony notes.)<\/p>\n

Si Se\u00f1or<\/strong>
\n1551 East Amador Avenue
\nLas Cruces, New Mexico<\/strong>
\n(575) 527-0817
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 10 January 2025
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Mole Chimichanga, Fajitas, Salsa and Chips, Horchata
\nREVIEW #1515<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Much as New Mexicans would like to think our sacrosanct red and green chile is resultant from God’s infinite grace, there’s more than divinity at work.\u00a0 Would you believe science?\u00a0 Even before it became known as New Mexico State University (NMSU), the state’s second largest university has played a crucial role in chile production by leading breeding programs for disease-resistant, higher-yielding varieties. It started with Fabian Garcia, a member of the first graduating class in 1894.\u00a0 In 1898, Garcia became director of the agricultural experiment station. His research focused on helping farmers transition away from grain production. He became known for developing improved chile pepper varieties, a contribution that shaped New Mexico\u2019s agricultural identity. The principal objective of NMSU’s Chile Pepper Breeding and Genetics Program is improvement of chile pepper production through genetically superior germplasm. New Mexico’s chile pepper production can be separated into five major commodities: green chile, red chile, paprika, cayenne, and jalapeno. The overall production value of chile hovers around $40-50 million annually in recent years (e.g., $41.5M in 2023), with most sold for processing into salsas and sauces Chile has long been the Land of Enchantment’s number one cash food crop. Its overall economic impact (including…<\/p>\n","protected":false},"author":1,"featured_media":72081,"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":[3568,112,141,5647],"tags":[5503,5498,5501,5499,5500,5497,5495,993,5502,5496],"class_list":["post-72069","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-las-cruces","category-new-mexican","category-new-mexico","category-rating-n-r","tag-5503","tag-beef-and-chicken-fajitas","tag-best-business-lunch-place","tag-best-mexican-food","tag-best-salsa-and-chips","tag-covarrubias-farm","tag-hatch-chile","tag-horchata","tag-mole-chimichanga","tag-southern-new-mexico-recipes"],"yoast_head":"\nSi Se\u00f1or - Las Cruces, 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=72069\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Si Se\u00f1or - Las Cruces, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Much as New Mexicans would like to think our sacrosanct red and green chile is resultant from God’s infinite grace, there’s more than divinity at work.\u00a0 Would you believe science?\u00a0 Even before it became known as New Mexico State University (NMSU), the state’s second largest university has played a crucial role in chile production by leading breeding programs for disease-resistant, higher-yielding varieties. It started with Fabian Garcia, a member of the first graduating class in 1894.\u00a0 In 1898, Garcia became director of the agricultural experiment station. His research focused on helping farmers transition away from grain production. He became known for developing improved chile pepper varieties, a contribution that shaped New Mexico\u2019s agricultural identity. The principal objective of NMSU’s Chile Pepper Breeding and Genetics Program is improvement of chile pepper production through genetically superior germplasm. New Mexico’s chile pepper production can be separated into five major commodities: green chile, red chile, paprika, cayenne, and jalapeno. The overall production value of chile hovers around $40-50 million annually in recent years (e.g., $41.5M in 2023), with most sold for processing into salsas and sauces Chile has long been the Land of Enchantment’s number one cash food crop. 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It started with Fabian Garcia, a member of the first graduating class in 1894.\u00a0 In 1898, Garcia became director of the agricultural experiment station. His research focused on helping farmers transition away from grain production. He became known for developing improved chile pepper varieties, a contribution that shaped New Mexico\u2019s agricultural identity. The principal objective of NMSU’s Chile Pepper Breeding and Genetics Program is improvement of chile pepper production through genetically superior germplasm. New Mexico’s chile pepper production can be separated into five major commodities: green chile, red chile, paprika, cayenne, and jalapeno. The overall production value of chile hovers around $40-50 million annually in recent years (e.g., $41.5M in 2023), with most sold for processing into salsas and sauces Chile has long been the Land of Enchantment’s number one cash food crop. 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