Zacatecas

click on image, then click again...

Santiagos Zacatecas is one of 6 combination plates that allows you to taste the best of everything. The Zacatecas is comprised of the following:

1. One delicious mole enchilada made with shredded chicken and covered with Chef Karina's authentic mole.

2. Our Rocky point fish taco: a soft corn tortilla filled with crispy battered cod, cilantro, diced tomatoes, onion, and sprinkled with shredded Cotija cheese.

3. One chilorio taco: a seasoned orange citrus ancho chili marinated pork taco, topped with fresh avacado and grilled onions on a soft tortilla.

All this plus your choice of two sides. Don't forget to use the lime on those tacos!

The coffee we serve at both The Bisbee Grille and Santiagos is roasted at our own roaster every day and brewed on site for your dining pleasure. We do not know of any restaurant that does this. If you would like to order your coffee beans whole or ground, you can shop at our website http://www.bisbeecoffee.com/ or call Roasting Room & Business Office:
Toll-Free Phone: 800-215-2611 / Local Phone: 520-432-7931
All coffee is roasted the day it will be shipped out,
which is usually within one business day of the time it was ordered.
(PLEASE NOTE: Roasting room is closed Saturday & Sunday)Also, visit our blog at: http://bisbeecoffeestyleguide.blogspot.com/

Quesadilla Supremo

In most regions of Mexico, a quesadilla is a flat circle of cooked corn masa, called a "tortilla", warmed to soften it enough to be folded in half and filled. They are typically filled with oaxaca cheese (or queso oaxaca). Oaxaca cheese is a stringy cheese that comes from Mexico. The quesadilla is then cooked on a comal until the cheese has completely melted. They are usually cooked without the addition of any oil at all. Often the quesadillas are served with green or red salsa, chopped onion, guacamole, and sour cream. While Oaxacan or string cheese is the most common filling, other ingredients are also used in addition to cheese in traditional Mexican quesadillas.


Santiagos fills theirs with roasted poblano chiles, diced tomato, green onion and your choice of shredded chicken, beef or pork. Served with three tasty dips: chipotle ranch, ancho chile and our house-made guacamole.

The coffee we serve at both The Bisbee Grille and Santiagos is roasted at our own roaster every day and brewed on site for your dining pleasure. We do not know of any restaurant that does this. If you would like to order your coffee beans whole or ground, you can shop at our website http://www.bisbeecoffee.com/ or call Roasting Room & Business Office:
Toll-Free Phone: 800-215-2611 / Local Phone: 520-432-7931
All coffee is roasted the day it will be shipped out,
which is usually within one business day of the time it was ordered.
(PLEASE NOTE: Roasting room is closed Saturday & Sunday)Also, visit our blog at: http://bisbeecoffeestyleguide.blogspot.com/

Today’s feature at Santiago’s: Chef’s Choice

Let our chef choose our most

delectable entrees to complete your

dining experience and give you a 

taste of what Santiago’s Mexican is 

all about...

The coffee we serve at both The Bisbee Grille and Santiagos is roasted at our own roaster every day and brewed on site for your dining pleasure. We do not know of any restaurant that does this. If you would like to order your coffee beans whole or ground, you can shop at our website http://www.bisbeecoffee.com/ or call Roasting Room & Business Office:
Toll-Free Phone: 800-215-2611 / Local Phone: 520-432-7931
All coffee is roasted the day it will be shipped out,
which is usually within one business day of the time it was ordered.
(PLEASE NOTE: Roasting room is closed Saturday & Sunday)Also, visit our blog at: http://bisbeecoffeestyleguide.blogspot.com/

Lena & Molly's Favorite Veggie Quesadillas

click on image

While cheese is the most common filling, Santiagos offers a veggie version:
Sun-dried tomato and basil tortillas stuffed with asadero cheese; fresh diced tomatos, poblamo chiles, fresh cilantro, black beans, sliced green onions, sauteed spinach, and mushrooms.

Served with a side of our house made guacamole and Mexican Crema. So come in and cool down with this refreshing veggie quesadillas that Lena and Molly can't do without.



The coffee we serve at both The Bisbee Grille and Santiagos is roasted at our own roaster every day and brewed on site for your dining pleasure. We do not know of any restaurant that does this. If you would like to order your coffee beans whole or ground, you can shop at our website http://www.bisbeecoffee.com/ or call Roasting Room & Business Office:
Toll-Free Phone: 800-215-2611 / Local Phone: 520-432-7931
All coffee is roasted the day it will be shipped out,
which is usually within one business day of the time it was ordered.
(PLEASE NOTE: Roasting room is closed Saturday & Sunday)Also, visit our blog at: http://bisbeecoffeestyleguide.blogspot.com/

4th of July "Nation Builder"

As we celebrate the 4th of July, we reflect on all the people who came here from different countries, nations, and different life challenges they left to come to America. And when they arrived, they joined the others, new and 3rd, 4th generations to help build the America as we know it today.
In the spirit of that American value, we would like to have you try our Taco Builder (for two). Enjoy working hand in hand building your own tacos with your choice of shredded beef on a hot iron skillet. Building materials include: Cilantro, limes, radish, cotija cheese, Maria's pico de gallo, tomatillo salsa, guacamole and your choice of warm flour or corn tortillas.
You will leave with the feeling of fulfillment, of taking part in building the American dream...

The coffee we serve at both The Bisbee Grille and Santiagos is roasted at our own roaster every day and brewed on site for your dining pleasure. We do not know of any restaurant that does this. If you would like to order your coffee beans whole or ground, you can shop at our website http://www.bisbeecoffee.com/ or call Roasting Room & Business Office:
Toll-Free Phone: 800-215-2611 / Local Phone: 520-432-7931
All coffee is roasted the day it will be shipped out,
which is usually within one business day of the time it was ordered.
(PLEASE NOTE: Roasting room is closed Saturday & Sunday)Also, visit our blog at: http://bisbeecoffeestyleguide.blogspot.com/

Red Chili Burro

Before Mexican food really became stylish in the rest of the country, burritos were called burros in Arizona. Put an 'ito' on the end of it and it means 'small burro.' Burros range in so many ways that it is the most wide open arena next to sandwiches. In one aspect, though, they all have one thing in common, just how hot do you want it?

In Santiagos case, we chose the middle of the road, using tender red chili con carne wrapped in a warm tortilla, topped with red chili sauce. Then it is salted and blended with Mexican cheese and green onions. This goes great with our large, large glass of iced tea.

10% off

On any entree that we have, we will offer 10% off on the menu, when you highlight this single post, print it, and present it to your waiter/waitress. Again, just highlight this post so you do not waste paper printing the whole blog.

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!

Chimichangas

Because southern Arizona was once part of the Mexican state of Sonora, this style is considered the "soul food" of Arizona.
Santiagos offers a choice of tender shredded beef, chicken or red chili sauteed with onion, tomato, and poblano chili wrapped in a flour tortilla deep fried and topped with Oaxacan cheese.

Enchiladas

Many people describe Mexican cuisine as spicy, colorful, which has strong and mixed flavor. Mexican cuisine is rich in vitamins, proteins and minerals. One of the most popular Mexican snacks is enchilada. Enchilada was a popular food of the Aztecs and was known back in 19th century. The ethnic groups of central Mexico who spoke the Nahuatl language were known as Aztec.

Santiagos offer three rolled cheese enchiladas, lettuce, onions, tomatoes and red or green chili sauce topped with Mexican cheese. Served with two Santiago's sides.

Taco Builder (for two)

1520 -Bernal Diaz del Castillo (1496-1584), a Spanish soldier who came with Hernán Cortés to the New World, wrote an intriguing and detailed chronicles called A True History of the Conquest of New Spain. He also chronicled the lavish feasts that were held. From the article by Sophie Avernin called Tackling the taco: A guide to the art of taco eating:

The first “taco bash” in the history of New Spain was documented by none other than Bernal Diaz del Castillo. Hernan Cortes organized this memorable banquet in Coyoacan for his captains, with pigs brought all the way from Cuba. It would, however, be a mistake to think that Cortes invented the taco, since anthropologists have discovered evidence that inhabitants of the lake region of the Valley of Mexico ate tacos filled with small fish, such as acosiles and charales.

But at Santiagos we let you build your own tacos at the table with your choice of shredded beef or chicken on a hot iron skillet. Builders include: Cilantro, limes, radish, cotija cheese, Maria's pico de gallo, tomatillo salsa, guacamole and your choice of warm flour or corn tortillas.

Chili Rellenos

Because the chile relleno is traditionally made with a poblano chile, and poblano is a term used to refer to people and things from the city and state of Puebla, the chile relleno is widely considered to have originated in Puebla. In fact, nuns from Puebla are credited with having invented a variety of the chile relleno called the chile en nogada, perhaps modern Mexico's most patriotic dish.

Santiagos prepares their chili rellenos with two hand-battered Anaheim chilies stuffed with Mexican cheeses, and topped with ancho and chili verde sauce. Served with two Santiago's sides. Come and enjoy the authentic history of fine Mexican cuisine at Santiagos.

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.

Come Join Us for Cinco de Mayo!!

Why wait for Wednesday to celebrate? We will be enjoying Cinco de Mayo all this weekend on up to the official day of Wednesday, 5th of May. Come and partake of our authentic Mexican dishes, along with sampling our largest variety of Tequila in Bisbee. It's time for a blow-out Fiesta before the summer gets too far along, so dust off those requisite sombreros and huaraches, amigos! Cinco de Mayo is upon us and—with frosty cervezas in hand—we toast to the victorious Santiagos for providing a historically sanctioned excuse to party hardy.

Santiagos Sides

Not much is mentioned about our sides which accompany much of our dishes. But it is the unnoticed area that is actually the most important part of the meal. Our sides consist of refried beans, black beans, roasted corn or spanish rice. It is the latter that takes our attention, meaning that it is the most challenging task for Chef Karina Franco-Batty. "I have to baby-sit 22 quarts of rice every day to even fry to perfection", she relates.

Such attention to detail is just breaking the surface of what goes into the cuisine at Santiagos; an eye to detail that separates itself from all of the Southwest Mexican restaurants in Arizona, in presenting the best in authentic Mexican delicacies.

Horchata

As a drink process, removing grain and nut oils and tasty nutrients and mixing them with water is nothing new. All cultures have done it like, well, forever. But the Horchata - Chufa style - has its origin in ancient Egypt. The Chufa nut was widely used in Egypt and Sudan. The Arabs imported the concoction to Spain during the time of the Moorish kings (700 B.C. a 1200 A.D.). The eastern Spanish province of Valencia was the best environment for growing Chufa.

This Mexican favorite was originally brought over by the Spaniards. Melon seeds or squash seeds were originally used, but rice became more popular and is the most common type of horchata today. At Santiagos, we have your glass of horchata waiting and ready to be enjoyed, either with the meal or a nice after dinner drink.

Simple Pleasures

Some of the best things in life are also some of the simple ones. Such as a pickle spear, a boiled egg, or proverbial PBJ. In the world of Mexican food, that simple pleasure is the burro, a flour tortilla wrapped around your favorite filler.
Santiagos gives you a choice of shredded beef or chicken, sauteed with white onions, tomato and poblano chili's wrapped in a soft flour tortilla and topped with red and green sauce and melted cheese. All of this served with two of your choice sides.

Monsoon Margaritas

Cry uncle all you want, it won't divert the heat between monsoons...until you come to Santiagos for our summer margaritas. We have 50 different brands of Tequila to match your taste, along with a wide variety of margarita mixes that will brighten your eyes and make your tongue shake like a maraca.
So come in out of the sun, visit our great bartenders and ask for one of our many mixes of margaritas, and then wait for the monsoon...

Desserts of the Desert: Fried Ice Cream

Thomas Jefferson returned to America from his stint as ambassador to Paris in 1789 with handwritten ice cream recipes and his own ice cream making equipment.
Soon after his return, Jefferson had an icehouse built at Monticello so he could indulge in making ice creams and water ices the year-round. It's believed that he might have possessed fried ice cream recipes obtained from France.

During Jefferson's 1801-09 presidency, one White House dinner guest wrote that he enjoyed an unusual ice cream served "in the form of small balls, enclosed in cases of warm pastry" and that it was "very good, crust wholly dried, crumbled into thin flakes." It is perhaps the earliest North American reference to deep fried ice cream recipes.

Today, we are still captivated by this tasty, gourmet treat that is hot and crusty on the outside and cold and softly melting on the inside. Santiagos uses sugar encrusted red chips to surround the cold tasty delicacy.