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  • The series of 1 star reviews below is unfair, they place only has like 30 chairs in it total, in order to serve 30 people at one sitting, they would have to close the restaurant down. I wish there was a civil service requirement where everyone would have to work in a restaurant. The fact that these people assume they are the judges of east valley taste is ridiculous, I would hate to be around a table of 30 people all scheming to write bad reviews of the place their still in... Enough ranting. The service here is very nice, the staff knows the place backwards and forwards and the decor is well kept and very Northern New Mexican. It's a little disconcerting from the outside, par for many great places in Mesa. The food is spectacular. This is food that it takes time to make. Pecan wood smoked shrimp, pork abodova all take time and good ingredients to get right. We did it right here. Had the New Mexican Corn Chowder to start, creamy and delicious. Margaritas are huge and very good. For dinner I had the Taos platter, Tenderloin Rejeno, Shrimp Enchilada and smoked pork tamale. All of which were great. I am a huge eater and could not finish my plate. We did have room for a glass of port, nice liquor selection btw and an order of their banana creme brule which was a nice end to a nice meal. Great place, great way to ditch the sonoran mexican food blues. Unless you like Sonoran cheese and grease on a plate. These chips and salsa were great, verde salsa and multicolored corn chips. Yes! Oh yeah, also very affordable, no dish is over $20, including the great steak my gf had.
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