Cocina San Pasqual

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New Mexico chef, Bobby Aufill, shares the art of Southwest and Santa Fe style cooking using recipes dating back to the early 1600’s (tamales, enchiladas, rellenos, etc.) and contemporary creations. He has studied and cooked New Mexico foods for six decades, serving it in Bobo’s Mexican Restaurant of Stillwater, OK and restaurants in New Mexico.

Using our own hands, we do all the cooking in our Cocina San Pasqual kitchen, nothing is co-packed. Our primary goal is your enjoyment of our Southwest New Mexico style food and we have spared no time nor expense to ensure this. All food items are freshly prepared with no added preservatives, using only choice ingredients.

The meat we use is all natural and Oklahoma raised. This includes pork and beef that are pasture raised and finished by Rowdy Stickhorse, chicken that is free range from DARP, and buffalo raised on pasture then finished with a special grain mix by Lonesome Prairie Bison. These meats are cooked until tender, then hand shredded and frozen until needed. They are then used in our tamales and enchiladas. Muy sabrosa!! (Very tasty!!)

We make stock from bones and water, simmer for hours, and then use it to make tamales, sauces, stew, beans, posole, and etc., all from scratch. We make all our sauces, [Red Chile (Chile Colorado), Green Chile (Chile Verde), Suiza (tomatillo and green chiles), or Vegetarian Red Chile (Vegan)], which are used in our tamales and enchiladas. Our hand-made tamales contain masa made from stone ground masa, masa harina and stocks then filled with our shredded meats. Our Santa Fe style enchiladas include authentic real blue corn tortillas with no preservatives, filled with our shredded meats, and smothered in our sauce. Tamales and enchiladas are three days of prep from meat, stock, sauce, to assembly.

Locally grown produce and herbs are used when available. Roasted and peeled green chiles come from New Mexico or our own kitchen. We hand grate 100% of the cheese to prevent the additives used in pre-shredded cheeses from being added to our food. In addition, our ingredients include hand peeled potatoes and made from scratch posole, instead of canned versions which have plenty of additives. Muy buen comida!! (Very good food!!)

Our salsa fresca consists of fresh vegetables along with freshly squeezed lemon and lime juices and high quality canned, vine-ripened tomatoes. Our home-style canned salsa, pasta sauce and jams and jellies include roasted chiles and are sealed using the hot water bath method.

Vegan and vegetarian foods have increased in demand and we have created several super entrees and side dishes. This includes Vegetarian Enchiladas and Vegan Tamales, Southwest White Chile, Stock, Refried Beans, and Mexican Rice.

Our heat and serve meals include Enchilada and Tamale Dinners which have Mexican Rice and Refried Beans, Southwest Tuna Casserole with roasted green chiles and Posole Casserole. This year the list of southwest style casseroles will be expanding. Muy deliciosa!! (Very delicious!!)

Addressing food allergens and sensitivities are important and noted in the list of ingredients. For a general overview: Sugar is only added to some jams, jellies and desserts. Our foods are wheat free except the baked desserts and MSG is not added to anything. In addition, customers with special dietary needs or sensitivities are welcome to ask questions about specific ingredients being used and all are welcome to visit our kitchen. Panza lleno, corazon contento!! Stomach full, heart content!!