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The basis for a great deal of our first menu was the flavorful sauces made from New Mexico grown green and red chiles. Green chiles were picked early in the season, and chopped to form the base ingredient for the milder green chile sauce. Those that weren’t harvested green were allowed to ripen fully until red. They were then harvested and allowed to dry in the hot New Mexico sun, and then later ground into a powder that became the main ingredient in the spicier red chile sauce. All chile used comes exclusively from New Mexico.