Santiagos Closed For Summer Break

It's that time again, where we do a number of things at Santiagos to maintain the quality of service we strive to provide our customers. This would include a thorough preventive maintenance of our equipment and any repairs needed. Also a time for consideration of any changes to the menu that might be in order. This is just to name a few of our list of thing to do that will keep us busy from June 21 to July 2, when we will reopen our doors to offer you the very best of Bisbee cuisine. See you then!

Santiagos Daily Special

Every now and then, the Chef at Santiagos will take a time out to make a wonderful lunch special. This time, Karina took careful attention to a dish that we all know and love: Chile Rellenos.
She describes her creation,

"Shrimp Stuffed Chile Relleno topped with Tomatillo sauce, melted oaxacan cheese, tomato, cilantro and a side of red sauced cheese enchilada. Your choice of two of our famous sides, roasted corn, refried beans, rice, or black beans. (I sauteed the shrimp with roasted poblano peppers)"

So if you are lucky enough to be in the Arizona area, come on down to the best authentic Mexican Restaurant north of the border and have our luncheon especial.

Carne Asada

The dish is commonly prepared in the northern parts of Mexico (in the states of Sonora, Baja California, Baja California Sur, Coahuila, Sinaloa, Chihuahua, Nuevo León, and Tamaulipas) as well as in the American Southwest (especially Southern California). It can be found as the main ingredient in tacos and burritos, or is simply served as a stand-alone. It is sold at Mexican meat markets called "carnicerias" in the American Southwest; especially those states with Mexican/Mexican-American enclaves.

Santiagos uses top grade A select 8 oz. of grilled rib-eye, served within Maria's pico de gallo, guacamole, flour tortillas and two Santiago's sides.