Welcome to Las Vegas... New Mexico!

The burrito above can be ordered at La Risa!

Visitors to Las Vegas, New Mexico, usually want to try the local cuisine. New Mexican food has some unique dishes including sopapillas - a fried-dough that you douse with honey, red and green chile, green chile stew, and the best Huevos Rancheros east of the Pecos!

You can download a full list of dining options in Las Vegas, New Mexico, by visiting the City of Las Vegas, New Mexico tourism website, Postcards from the Plaza!

If you are stopping in Las Vegas, New Mexico, don't miss these wonderful restaurants:

Charlie's Spic and Span on Douglas Ave in New Town serves breakfast, lunch, and early dinner. The restuarant closes at 6 pm, so plan ahead. Try the Spanish skillet, which has eggs and papitas smothered in fresh green chile with a side of pancakes. Another great dish is the carne adovado enchiladas - spicy pork in red chile wrapped in corn tortillas and smothered in red or green chile. Charlie's makes their tortillas in the restuarant - you can watch the tortilla machine roll fresh dough, while a cook fries the tortillas on a hot grill.

The Hillcrest on Grand Ave is a Las Vegas institution. Ex-Mayor Sanchez and his cronies eat here every weekday morning. Sit near the corner table and catch the best political gossip in town! The Hillcrest has a dish called "Hermit's Peak," a pile of hashbrowns smothered in red chile with two eggs any style and a big slice of country ham. Yummy!

Smiling Faces is easy to find. Situated on the South side of town on Grand Ave, the building is covered in wild yellow happy faces. The menu is extensive, and they make the best sopapillas in town. Huge portions, too! A great family restaurant.

Estella's Cafe on Bridge Street near the historic Plaza has been serving Las Vegas families for decades. Spicy green chile, plus a great place to meet folks whose families have lived in this area of the country for over 400 years. Prices are low, and portions are huge.

The Plaza Hotel sports an elegant dining room called the Landmark Grill. The trained chef serves wonderful, reasonably-priced dishes. The huevos rancheros come with blue corn tortillas and the spiciest green chile in Vegas. Many of the people who eat in the restaurant are traveling through town, so it's a great place to meet out of towners. Watch the sandwich board inside the hotel's lobby for the daily specials. Going to meet someone? Wait in Byron T's Salon across the hall - the location of the original Rough Riders first meeting - and enjoy a frosty margarita or a local brew.

Dick's Restaurant and Pub on the corner of Douglas and 7th Street offers one of the more sophisticated dining experiences in Las Vegas. Their extensive menu includes American staples like huge bacon cheeseburgers, thick steaks, baby back ribs, and fettucine alfredo with grilled chicken, but also tempts the hungry diner with some of the most elegant Northern New Mexican dishes in town. Try the huevos rancheros - eggs on top of several layers of chile and blue corn tortillas, served with a size of beans and homemade posole - or the hearty green chile chicken enchiladas. The dining room looks like something from New York or San Fransisco, with blonde wooden tables and chairs in an airy setting. The pub serves large sandwiches and chile cheese fries. Don't forget live Karaoke on Saturday nights!

Mmmmm, homemade sopapillas!

Sopapillas - yummy soft fried dough pillows - are a New Mexican essential. They are served with every dinner, whether you order Green Chile Enchiladas or Spaghetti! Drizzle local honey on your sopapilla and swoon with delight.

Here's my favorite recipe for sopapillas. They are quite easy to make.

Ingredients:

1 pkg. dry yeast
1/4 c. lukewarm water
3/4 c. milk
6 tbsp. sugar
1 tsp. salt
2 tbsp. butter
1 egg, beaten
3 c. flour
Approximately 2 inches cooking oil

Method:

Soften yeast in lukewarm water. Set aside. Combine milk, sugar and salt. Bring to a boil. Remove from heat. Stir in butter. Allow to cool until lukewarm. Stir in beaten egg and yeast mixture. Gradually add flour.

Work with hands if mixture becomes too thick to stir. Cover dough with a damp cloth and allow to rise until doubled in size, about 1 1/2 hours.

Punch down, turn out onto a lightly floured board, knead briefly until dough is smooth. Cover and let rest for 15 minutes. Roll to about 1/2 inch thick square and cut with a 2 inch cookie cutter.

Heat oil to 350°F.

Cook sopapillas a few at a time, browning on one side, and turning only once. They will puff up.

Drain on absorbent paper and serve with powdered sugar or fresh local honey. Enjoy!