I visited on July 7, 2019
with Cindi Walcott. I ordered the
Combination Plate #2 - Rolled red enchilada, red chile con carne, two rolled
tacos, frijoles, rice and Mexican slaw.
Plus I needed a drink and I ordered the La Posta Rita – their classic
house margarita served salted in a grande mug – frozen – tequila, limes and
Good Times!
Combination Plate #2
Cindi ordered the Shrimp and Chicken Fajita - marinated shrimp and chicken on a sizzling
skillet of grilled onions, red and green bell peppers and tender green chile
strips. Served with fresh guacamole,
rice, refitos and side of sour cream, pico de gallo, Cheddar cheese and three
flour tortillas. I rated the food good but what moved the meter
was the presentation of Cindi’s entrée…plus I loved the history of the site.
Shrimp and Chicken Fajita
Las Post de Messila
2410 Calle De San Albino
Mesilla, New Mexico 88046
(575) 524-3524
Hours: Monday – Thursday
11:00 a.m. – 9:00 p.m.
Friday
11:00 a.m. -9:30 p.m.
Saturday 8:00 a.m. – 9:30 p.m.
Sunday 8:00 a.m. – 9:00 p.m.
The History is taken from their website. They know it best:
“Earliest
records indicate the La Posta Compound was originally constructed in the
1840's. Sam Bean and his brother Roy Bean, operated a freight and
passenger service line to Pinos Altos from this building in the 1850's.
After
the Civil War, The La Posta Compound became an important stop on the
Butterfield Stagecoach Line. During the 1870's and 1880's, the Corn
Exchange Hotel, one of the finest lodges in the Southwest, operated from
the building. John Davis, the proprietor of the hotel, died in the late
1870's, however, his wife Augustina continued to operate the hotel,
a restaurant and other businesses in the building until the early 1900's.
La
Posta de Mesilla Restaurant originated in the northwest corner of the building in
1939 by Katy Griggs Camunez. The business has grown to become one of the
most famous restaurants in the Southwest, occupying over 17,000 square
feet of the “Compound” which now includes several shops, more private
dining options, two Cantinas and a beautiful courtyard with outdoor
seating year round.
After
Katy passed away, the property and business was acquired by her great niece,
Jerean Camunez Hutchinson, and her husband Tom, a.k.a. "Hutch",
who continue to offer the same quality Mexican food and great service in
the unique dining environment Katy created. The
restaurant offers many fine traditional "New Mexico" Mexican dishes make from century-old recipes handed down over the years from the Fountain, Chavez and Griggs families.
restaurant offers many fine traditional "New Mexico" Mexican dishes make from century-old recipes handed down over the years from the Fountain, Chavez and Griggs families.
One
of our most famous dishes, the "Tostada Compuesta", originated
at La Posta in 1939. This dish consists of a toasted corn tortilla cup
filled with frijoles, red chile con carne or green chile chicken, topped
with chopped lettuce, diced tomatoes (or substitute the garnish with our
famous La Posta Mexican Slaw) and grated cheddar cheese. If you prefer
green chile, the "Locals" favorite is the sour cream enchilada.
This dish consists of corn tortillas smothered with green chile sauce (hot
or mild), topped with grated cheddar cheese or Monterrey Jack cheese and sour
cream, and includes refritos, rice and our very tasty Mexican slaw.
Other
La Posta favorites include our La Posta Fajitas (beef, chicken, and/or shrimp),
carne adovado, compuesta/fajita salads, red and green enchiladas, folded
and rolled tacos, beef or chicken flautas, our tasty chile rellenos, as
well as a wonderful selection of desserts including our very delicious
homemade flan, empanadas, and fried ice cream. Perhaps one of our
best kept secrets is our tasty, succulent steaks and green chile
cheeseburger!!!…and of course, a visit to La Posta is not complete without
tasting one of our award winning margaritas or sampling tequila from one
of the Southwest’s largest tequila collections!”
