Cafe Pasqual is almost an institution in Santa Fe. They don’t take reservations so be prepared to wait an hour for a table. They have a list that you get on at the door and they call your name when it’s your turn to enter the medium sized place. The tile walls add to the colorful interior that is decorated with lace things hanging from the ceiling and t-shirts and calendars. There is a large communal table in the center of the downstairs and a few tables are up a couple steps at the front of the place. At the front counter they have desserts to go but also sell many souvenirs. Tables are of unvarnished wood, there is music in the background and the floor is wood and tile. Tables are closely set and relatively small and set with paper napkins. Service is efficient but it takes a while as the crowd is pretty much non-stop. When we ate there years ago the food seemed worth the wait but now I’m not sure I’d wait again for it. It was good, it just didn’t have the soul that some of the other New Mexican spots we visited.
Two poached eggs on avocado toast came with applewood smoked bacon, home fries and a sprinkle of Dukkah seed. Nice.
Griddled polenta came with sautéed chorizo, corn and red chile. It was green chile-flecked sautéed polenta with red chile sauce, chorizo, roasted corn and two eggs over easy. A fun dish.
The Chorizo burrito was filled with sccrambled eggs, home fried potatoes, sautéed house-made chorizo, red and green chile sauce, Jack and scallions in a whole wheat tortilla. It was huge and okay.
From the Plato Primo was the Omelette-Style Chile Relleno and the Chicken Enchilada with cilantro rice and black beans. The plate had a number of options to chose from and the relleno was well stuffed and tasty. The cilantro rice was not compelling and the chicken enchilada just okay.
We didn’t order dessert but here’s the menu for your information and a peak at their desserts to go.
