Lena & Molly's Favorite Veggie Quesadillas

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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/

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.

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.

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.