No trip to Santa Fe is complete without a stop at Pasqual's, one block southwest of the plaza, where you can dine on fresh, innovative breakfast/brunch/lunch foods with a southwestern flair. Their cooking applies classic local touches (poblano and other chiles, tomatillo salsa verde, homemade tortillas) with Chez Panisse-style regional and seasonal foods (local trout, thick applewood-smoked bacon, free-range chicken, Niman Ranch pork, local goat cheese).
Can't miss favorites on the menu include smoked trout hash (smoked trout and a great green tomatillo salsa over two poaches eggs on hash browns), eggs Benedict, huevos moltuleños (eggs over black beans, bananas and feta on tortillas) and any of the burritos on the menu. Fresh-squeezed juices and cinnamony Mexican hot chocolates and mochas complement the richly spiced food.
Pasquals serves fresh, impeccably spiced, original southwestern and Mexican takes on classic breakfast fare in a festive and brightly hand-painted two-level dining room. The lines out the door on weekend mornings are a mix of locals and visitors making their weekend pilgrimage to this affordable but delicious Santa Fe classic.
"Made of good-size chunks of corned beef, Pasqual’s hash is part crisp, part tender. And the potatoes underneath are buttery-good."
Michael Stern
"Always a festive place, Pasqual’s is especially fun around Christmas."
Michael Stern
"A close-up view of Pasqual’s superb Mexican hot chocolate. Freshly-grated cinnamon on top makes all the difference."
Michael Stern
"The pancakes are light and fluffy. The bacon is thick and crisp. A perfect breakfast!"
Michael Stern
"Pasqual’s fabulous spinach and cheese enchilada is accompanied by a ridiculously tender roasted banana."
Michael Stern
"Despite its long-standing status as one of Santa Fe's best places to eat, Pasqual's remains what it's always been: a casual corner cafe."
Michael Stern
