El Pinto Restaurant Menu

Famous Red Chile Ribs, chile con queso, fresh guacamole, and chips. (Serves Four)

Featured on the White House menu to celebrate "Cinco de Mayo." Our creamy blend of cheeses, fresh chopped green chile, and 50 years of perfection creates this "authentic" flavor of New Mexico.

We use only the best Hass avocados. Voted "Best Guacamole" by the people in Albuquerque in Albuquerque The Magazine five years in a row.

A healthy mix of fresh greens with tomatoes, topped with sliced avocado and homemade red chile croutons. Traditional dressings are available, but try low calorie El Pinto salsa.

This is a classic New Mexican tradition. Chicharróns from humanely raised Kyzer Farms heritage pork served with roasted Hatch Green Chile and fresh butter. Served with tortillas.

Unique to El Pinto. Flash fried Hatch green chile strips served with red chile ranch dressing. (Full Order serves 4)

Wall Street Journal, January 2006 Tortilla chips topped and double stacked with cheddar and monterey jack cheese, dryland pinto beans, guacamole, sour cream, El Pinto's famous green chile, and fresh jalapeños (Full Order Serves Four)

Grilled flour tortillas with cheddar and monterey jack cheese topped with guacamole, garnished with lettuce and tomato, and sour cream. (Serves Four)

Authentic New Mexican recipe with pork, hominy, and El Pinto's Hatch red chile, served with a flour tortilla.

Authentic fire roasted Hatch green chile with chicken, potatoes, and corn served with a flour tortilla.

Our USDA Prime tomahawk ribeye is dry aged at El Pinto for 30+ days, cut on site, and cooked to perfection. Dry aging naturally tenderizes and concentrates flavor. Served with a cheese enchilada, a baked potato, and side salad.

The Ribeye has the most marbling of any cut, has a very flavorful taste, and is extremely tender.

New York Strip wet aged for 21 days and then charbroiled to perfection. This cut comes from the most tender section of beef.

Our exclusive baby back ribs were named by the Food Network as the #3 Ribs in America. The ribs are marinated in Hatch red chile and slow baked to fall off the bone.

Humanely raised heritage pork from the South Valley of Albuqerque. Hormone and antibiotic free. Never frozen. Cut at El Pinto by hand. Served with an enchilada and a baked potato or salad.

Humanely raised heritage pork from the South Valley of Albuqerque. Hormone and antibiotic free. Never frozen. Served with two enchiladas and beans.

8 oz. patty, from pasture raised cattle that are source verified (no hormones, antibotics or feedlots), charbroiled, and smothered with our special blended queso, green chile, sweet onion pickle relish, bibb lettuce, and tomato. Fries and guacamole on the side.

8 oz. patty, from pasture raised cattle that are source verified (no hormones, antibotics or feedlots), charbroiled, and served with a side of El Pinto fresh guacamole and fries. Garnished with lettuce, tomato, red onion and a pickle slice.

Rolled beef or chicken taco, tamale, red chile cheese enchilada, chile con carne and pinto beans.

Two rolled beef or chicken tacos, tamale, green chile cheese enchilada and pinto beans.

Rolled taco, red chile cheese enchilada, chile con carne, chile relleno and pinto beans.

Two cheese enchiladas served with red or green chile, a chile relleno, dryland pinto beans and rice.

Marinated lean pork with pinto beans in flour tortilla. Garnished with lettuce and tomato with rice on the side.

"A House Specialty" made with flat or rolled corn tortillas, filled with pork marinated in El Pinto's fresh Hatch red chile.

Three flat or rolled corn tortillas filled with green chile and pork.

Three rolled corn tortilla enchiladas: Chile con carne, red chile cheese, and green chile cheese.

Flour tortilla topped with deliciously hot and spicy lean pork marinated in red chile served with pinto beans and rice.

Flour tortilla with El Pinto organic fed and pasture-raised eggs topped with your choice of chile and cheddar cheese served with papitas and pinto beans.

Three tamales served with pinto beans, rice and choice of chile.

Three tostada cups filled with chile con carne and dryland pinto beans topped with lettuce, tomatoes, cheese, sour cream and guacamole.

Lean pork in red chile with pinto beans. Served with a tortilla

Two flame roasted New Mexican Hatch green chiles stuffed with cheese and served with pinto beans and rice.

An 8 oz. grilled chicken breast served on a white or wheat bun with a side of El Pinto fresh guacamole and fries. Garnished with lettuce, tomato, red onion and pickle slice.

A full meal using a healthy mix of fresh greens with fresh broccoli, fresh tomatoes, carrots, and topped with fresh salsa, fresh roasted green chile, and guacamole.

Bowl of rice, dryland pinto beans and choice of chicken, beef or pork with chile and a tortilla on side.

Three steamed corn tortillas, low-fat cheese, red or green chile, served with rice, pinto beans, and garnished with lettuce and tomato

Mixed greens, red onions, bacon, tomatoes, pasture-raised eggs and topped with grilled chicken breast, avocado slices homemade red chile croutons and bleu cheese crumbles.

8 oz. Alaskan Sockeye Salmon fillet grilled to order. The Salmon is ruby-red from the krill they feed on. Choose two sides

Dryland pinto beans and rice in a flour tortilla, smothered with your choice of red or green chile and topped with cheese.

Calabacitas and dryland pinto beans in a flour tortilla, smothered in your choice of red or green chile and topped with Monterey Jack cheese with rice on the side.

Two cheese enchiladas served with red or green chile, chile relleno and pinto beans and rice.

An 8 oz. grilled chicken breast served with your choice of two sides

An 8 oz. chicken filet marinated in red chile, grilled, and served with calabacitas, pinto beans and rice.

(3)

8 oz. Alaskan Sockeye Salmon fillet grilled to order. The Salmon is ruby-red from the krill they feed on. Choose two sides

Our USDA Prime tomahawk ribeye is dry aged at El Pinto for 30+ days, cut on site, and cooked to perfection. Dry aging naturally tenderizes and concentrates flavor. Served with an enchilada, a baked potato, and side salad

The Ribeye has the most marbling of any cut, has a very flavorful taste, and is extremely tender. Served with a side salad and baked potato or substitute one for your choice of two sides

The New York Strip is wet aged for 21 days and then charbroiled to perfection. This cut comes from the most tender section of beef. Served with a side salad and baked potato or substitute one for your choice of two sides.

Humanely raised heritage pork from the South Valley of Albuqerque. Hormone and antibiotic free. Never frozen. Cut at El Pinto by hand. Served with an enchilada and a baked potato or salad

Humanely raised local heritage pork. Hormone and antibiotic free. Never frozen. Served with two enchiladas and beans.

Our signature baby back ribs were named by the Food Network as the #3 Ribs in America. They are grilled, then marinated in red chile overnight, and slow baked until they fall off the bone. An El Pinto original recipe and favorite. Served with a side salad and baked potato or substitute one for your choice of two sides.

An 8 oz. grilled chicken breast with green chile served with a choice of two of the following sides

Three steamed corn tortillas, low-fat cheese, red or green chile, served with rice pinto beans and garnished with lettuce and tomato.

Mixed greens, red onions, bacon, tomatoes, eggs and topped with grilled chicken breast, avocado slices and bleu cheese crumbles

Corn tortilla with two El Pinto Hen Hotel pasuture rasied eggs topped with your choice of chile (ask for gluten free red chile) and cheddar cheese served with papitas and pinto beans.

8 oz. patty, from pasture raised cattle that are source verified (no hormones, antibotics or feedlots), charbroiled, and served with a side of El Pinto fresh guacamole and fries. Garnished with lettuce, tomato, red onion and a pickle slice.

Authentic New Mexican recipe with pork, hominy, and El Pinto’s hand processed red chile, served with a corn tortilla.