Del Charro Menu

Winner of "Best Cream Soup" for 2020 Souper Bowl to benefit The Food Depot

With fries and ranch dressing

Cheddar/jack cheese and NM green chile topped with pico de gallo and guacamole

Nachos with Moxie! Grilled chicken breast, chipotle cream sauce, black beans, cheddar/jack cheese, pico de gallo and fresh jalapenos

Cheddar/jack cheese, pico de gallo and pickled jalapeños on chips

French fries smothered with Del Charro's famous beef chili, jack and cheddar cheese

Awarded The Top 10 Best Wings in New Mexico! Seven chipotle marinated chicken wings, coupled with celery, carrots and ranch

Nine boneless wings tossed with sweet chile sauce, on a bed on mixed greens, house-made ranch dressing and pickled veggies

Chef selected seasonal raw vegetables and house-made sesame ginger dipping sauce, with grilled tofu and ranch dressing

Pepper jack, cheddar and gouda cheese infused with NM green chile and tomatillo salsa

Fresh ground beef with chipotle BBQ sauce, smoked bacon, NM autumn-roasted green chile, and gorgonzola cheese with house-made green chile relish

Fresh ground beef straight from a local ranch in NM, local cheddar cheese and green chile

Served with a bourbon glazed and charred onion

Served with salsa fresca, avocado and sun-dried tomato aioli

Grilled chicken, cheese, olives, pico de gallo, pepperoncini and avocado on a bed of mixed greens with house-made lemon thyme or ranch dressing

Two blue corn rolled enchiladas filled with grilled chicken breast topped with green chile sauce, melted cheddar/jack, refried beans & Spanish rice

6 oz. grilled chicken breast with house BBQ sauce

served open faced on rye bread with wasabi mayo and green chile ginger relish

Grilled chicken, crisp romaine tossed in house-made caesar dressing and parmesan

Smoked turkey rolled in a flour tortilla with bacon, lettuce, tomato, NM green chile, guacamole and cheese

Grilled salmon rolled in a flour tortilla, black beans, fresh greens, cucumber relish, red pepper coulis and créme fraiche

Ground beef seasoned with red chile, smothered with house-made red chile sauce

Rich chocolate mousse in an Oreo cookie shell, then finished with raspberry coulis

Vanilla ice cream topped with Hershey’s chocolate syrup, chopped peanuts, whipped cream, and a cherry

1lb. semisweet chocolate chips 11/4 cup heavy cream, whipping 14 oz Oreo cookie pieces 8 eggs, large separated 8 oz. butter, unsalted melted ¼ cup of sugar 1 tablespoon vanilla extract ¼ kosher salt Grind the Oreo cookie with 2oz butter, using a robot coupe. Place cookie crumbs to a 10-inch round pan and even using a spatula to form a ¼ inch crust. Place chocolate and rest of butter in a medium-sized stainless steel bowl over a saucepan of simmering water. Stir occasionally until smooth, remove from heat and set aside. Then whisk the egg yolks, vanilla, and salt to melted chocolate. Using an electric mixer, whip heavy cream to medium-stiff peaks but do not allow it to become grainy. Set aside. Do the same with the egg whites, whip until soft peaks form. Sprinkle in the sugar and continue whipping to medium-stiff peaks. Fold the whipped cream into chocolate mixture, do the same with beaten egg whites until completely incorporated. Pour into prepared pan and even using a spatula, refrigerate for at least 8 hours before cutting to desired slices. Garnish with whipped cream and raspberry coulis. Makes one 10-inch round cake

2 quarts tomatoes, diced peeled 8 oz jalapeno peppers, fresh 2 garlic cloves 1 teaspoon oregano leaves, dry ½ teaspoon black pepper, ground 1oz cilantro, fresh 5 oz lime juice 1 red onion, medium 6 oz chipotle peppers in adobo ½ tablespoon kosher salt Place all the ingredients in an 8 quarts container, using a food processor pulse until all ingredients are finely chopped and mixed. Season to taste with salt, refrigerate until ready to use. Makes 2.5 quarts

1 oz vegetable oil 1 white onion, medium chopped 2 garlic cloves, minced 5 chicken breast, skinless, grilled and diced 1.5 lb of chopped roasted green chile, mild 2 quarts half and half 1 lb potatoes, peeled and diced 1 lb corn kernels 6 oz red bell peppers, seeded and chopped 2 oz chicken base ¼ teaspoon white pepper 3 oz corn starch Heat oil in 12 quarts stockpot, sauté onions until golden add the garlic and sauté for 1 minute. Add half and half, potatoes, chicken base, white pepper-cook for 10 to 15 minutes over medium heat. Add chicken breast, green chile, corn kernels, and red bell pepper, reduce heat to medium-low and cook until the potatoes are fork-tender. In a small bowl make a slurry with the corn starch and ½ cup water. Bring to a boil and whisk the slurry into the pot until the soup is slightly thick. Adjust seasoning with salt. Notes: It will stick if heat is too high, so stir frequently. Roasted New Mexican anaheim green chile is a good choice. Makes 3.5 quarts

1 qt. red chile sauce (See previous recipe) 1.5lb ground beef, 20/80 1lb cooked pinto beans ¼ teaspoon Mexican oregano ½ teaspoon roasted garlic seasoning ½ teaspoon chipotle seasoning In a medium saucepan cook ground beef with oregano, roasted garlic, and chipotle seasoning. Cook until all the beef is browned stirring frequently; drain fat. Stir in red chile sauce and beans, simmer for 10-15 minutes. Just before serving add shredded cheddar and jack cheese, melt. Top with chopped white onion. Makes 1.75 quarts

1 oz. vegetable oil 5 oz. white onion, dice 1 garlic clove, minced 3.5 lbs red hot chile, puree uncooked 6 cups water 4 oz. beef base ½ teaspoon oregano leaves, dry ½ teaspoon parsley, dry ½ teaspoon white pepper 3 oz. corn starch To be combined with Del Charro Chili Heat the oil in a medium pot over medium heat, sauté the onions until golden, add the garlic and sauté for 1 minute. Add red chile puree, beef base, oregano, parsley, white pepper and water. Cover and simmer over medium heat for 8 minutes. Using a food processor puree, return to heat and bring to a boil. In a small bowl make slurry with corn starch and ½ cup water. Whisk the slurry into pot until thickened to thin gravy. Makes 3.5 quarts

1 0z. vegetable oil 6 oz. white onion, diced 2 garlic cloves, minced 3 lbs. autumn roast green chile, medium hot 18 oz tomato diced, peeled 1 oz cilantro, fresh chopped 2 oz. chicken base 1 oz. vegetable base 7 cups water ½ teaspoon white pepper ½ teaspoon oregano, dry 3 oz. corn starch Heat oil in a large pot over medium heat, sauté onions until golden; add garlic and sauté for 1 minute. Add green chile, chicken and vegetable base, white pepper, oregano and water. Cover and simmer over medium heat for 10 to 15 minutes. Add tomato and cilantro. Bring to a boil. In a small bowl make slurry with the corn starch and ½ cup water. Whisk the slurry into the pot to form a slightly thick sauce. Makes 3.5 quarts

3 lbs. Pork, Diced 1.5 lbs. Posole/Hominy 2 Cups Red Chile Puree 1.5 Cups Green Chile, Chopped 2 Ounces Vegetable Base 4 Ounces Pork Base 2 Tablespoons Vegetable Oil 1 Medium Onion, Chopped 3 Medium Garlic Cloves, Coarsely Chopped ¼ Teaspoon Ground Cumin ½ Teaspoon Oregano Leaves, Dry ½ Teaspoon White Pepper, Ground 1 Teaspoon Parsley, Chopped Heat oil in a 10 quarts stockpot over medium heat; add onion and sauté until tender add garlic and sauté for 30 seconds. Add posole, diced pork, red chile puree, pork base, vegetable base and 12 cups of water. Cook over medium heat until the posole kernels swell and burst open for about 1 ½ hours. Remove excess grease. Add green chile, oregano, parsley, white pepper and cumin; simmer for 15 to 20 minutes. Garnish with fresh chopped cilantro Servings 6 to 8

Del Charro Patron Reposado Tequila, Mezcal, Grand Marnier, grilled pineapple & sweet n’ sour mix

Hornitos Silver Tequila, Cointreau & sweet n’ sour mix

Del Charro’s very own Double Barrel (barril) Reposado Tequila from Casa Herradura, Triple Sec & sweet n’ sour mix

Del Charro Patron Reposado Tequila with muddled citrus, cherry, agave nectar and bitters

Tepozan Tequila Blanco is infused with green chiles & mango, served with Cointreau & sweet n’ sour mix

1800 Premium tequila, Triple Sec, sweet n' sour mix and orange juice, hand-shaken

Don Julio silver tequila, Blue Curacao, Triple Sec & sweet n’ sour mix

Espolon Silver Tequila, sweet n' sour mix, grape fruit juice, agave triple sec and a splash of soda

Del Charro Double Barrel Tequila Reposada from Casa Herradura is infused with Hatch Chiles for a light spicy bite, agave triple sec & sweet n’ sour mix

Sauza Blue Tequila, pomegranate juice, Grand Marnier & sweet n’ sour mix

El Jimador Reposado Tequila, house made sweet n’ sour mix & Triple Sec, served in our iconic beehive cocktail shaker

from Casa Herradura

Patron Silver tequila, cointreau & house made sweet n'sour, red & green chile salted rim for a pleasant hint of heat, garnished with a tequila marinated jalapeno

Casamigos Blanco Tequila, blood orange juice, Grandeza Orange Liqueur & sweet n'sour mix

Patron Silver Tequila Infused with Hibiscus Flower, grilled pineapple & house made sweet n'sour mix

Grand Marnier Cuvee Luise-Alexander, Del Charro Patron Reposado Tequila & sweet n'sour mix

Featuring Patron Silver Tequila, Prickly Pear Puree, Triple Sec & house made sweet n'sour mix

Chardonnay, hint of Bols Peach Schnapps, pineapple & Sprite

Just brewed, Brandy & coffee liqueur topped with whipped cream

Ketel One, Bols Blue Curacao & tangy lemonade

Ketel One Oranje Flavored Vodka, agave nectar, fresh lemon juice, bitters & muddled orange

Ketel One, Cointreau & a touch of cranberry

Muddled orange & maraschino cherry with simple syrup & Angostura bitters & topped with Woodford Reserve Bourbon

Del Charro Patron Reposado Tequila, blood orange juice, ginger beer & Muddled lime

Muddled fresh strawberries, lemon juice, simple syrup, shaken with Del Charro's own Woodford Reserve Barrel Bourbon and ice tea

22oz