New Mexican Place

  • January 29, 2013 · 5:30 PM
  • This location is shown only to members

They are a tradional mexican restaurant that has been preparing traditional dishes for more than 50 years and more modern options that feature more vegetables, herbs, cheeses and flavors.

They have homemade hot tortillas and a bean dip for to dip your chips that has everyone happy.  They use a featured tequila, Aqul Imperial Reposado that adds a special touch to every margarita.

Happy hour is 3pm - 6pm and then 9pm to 11pm so we can stock up before 6 and then stay till 9 for dessert!

TUESDAYS:  Tequila and Taco night.  Not sure of the prices but it should be something exciting.

Some websites say $3.50 margaritas, one of the websites says $5 margaritas.

Quesadilla…5
Mini corn quesadilla stuffed with cheese and pablano chili served with Mexican sour cream, lettuce, and pico de gall.

Ceviche De Pescado...6
Tostaditas with chunks of white fish, marinated in lime juice, with diced tomatoes, avocado and onions.

Taquitos or Flautas...5
Choice of Chicken, Beef or Potato

Cheese Nachos...5
Tortilla chips topped with beans, sour cream, jalapenos, guacamole, pico de gallo and cheese

Alitas de Pollo...5
Buffalo Wings!!!

Queso Fundido...5
Oaxaca and Jack cheeses melted with your choice of chorizo or roasted poblano strips. Served with hand-made corn or flour tortillas.

Cocktail de Camaron...6
Shrimp in their own broth, with diced tomatoes, onions, cilantro, avocado and a touch of Clamato juice

Mexican Potato Skins...5
Served with cheese, chorizo, jalapeno, green onions, and sour cream.

Jalapeno Stuffed with Shrimp...6
Jalapeno stuffed with shrimp, tomato, onion, cilantro, and cheese

WELL DRINKS...4
Sauza Gold Tequila, Eris Vodka, Beefeater Gin, Cruzan Rum

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  • A former member
    A former member

    nonethelessconversation made up for it

    January 29, 2013

  • Sandy

    Great group of understanding members. The restaurant just opened and took awhile getting our orders. They still need time to get the kinks out.

    January 29, 2013

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