El Pinto Restaurant

Creamy blend of cheeses, fresh chopped green chile. Featured on the White House menu to celebrate Cinco de Mayo.

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

Healthy mix of fresh greens with tomatoes, topped with sliced avocado and homemade red chile croutons. Make organic garden greens +2.00. Add 4oz Sockeye Salmon +6.99.

Made with only the best Haas avocados. Voted Best Guacamole by locals in Albuquerque The Magazine five years in a row.

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

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

Classic New Mexican tradition. Chicharrones from humanely raised Kyzer Farms heritage pork served with roasted Hatch Green Chile and fresh butter. Served with tortillas.

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

Grilled flour tortillas with cheddar and monterey jack cheese topped with guacamole, garnished with lettuce and tomato, and sour cream. Serves Four. Add Beef, Chicken or Pork +3.49.

Tortilla chips topped and double stacked with cheddar and monterey jack cheese, pinto beans, guacamole, sour cream, El Pinto's famous green chile, and fresh jalapenos. Full Order Serves Four. Add Beef, Chicken or Pork +3.49 ea.

Regular or

No free refills

No free refills

No free refills

Chicken, carne adovada, pork or beef with pinto beans in a flour tortilla with rice on the side, smothered with your choice of red or green chile and topped with cheddar cheese.

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

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

Albuquerque, NM - Gruet

Albuquerque, NM - Gruet Sauvage

Albuquerque, NM - VARA

NM - Domanie

An 8 oz. grilled chicken breast with green chile. Served with two sides or substitute for a salad.

aged 90 days in tequila barrels (local)

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local

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Three flat or rolled corn tortillas filled with chicken, cheddar cheese, and your choice of red or green chile. Served with rice and local Colorado grown dryland pinto beans.

House Specialty made with flat or rolled corn tortillas, filled with pork marinated in El Pinto's fresh Hatch red chile. Served with rice and local Colorado grown dryland pinto beans.

Three rolled corn tortilla enchiladas; Chile con carne, red chile cheese, and green chile cheese. Served with rice and local Colorado grown dryland pinto beans.

Three flat or rolled corn tortillas filled with fresh cheddar cheese and onions with your choice of red or green chile. Served with rice and local Colorado grown dryland pinto beans.

8 oz. chicken filet marinated in red chile, grilled, and served with calabacitas, pinto beans and rice. Substitute salad or baked potato for two sides.

8 oz. grilled chicken breast served with your choice of two sides or substitute a salad or baked potato.

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. Substitute chicken adovada for +1.00.

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. Cheddar or monterey jack cheese +.50; Chopped green chile +.50.

8 oz. Alaskan Sockeye Salmon fillet grilled to order. The Salmon is ruby-red from the krill they feed on. Choose two sides or substitute a salad or baked potato for no charge.

Bowl of rice, dryland pinto beans and choice of chicken, beef or pork with chile and a tortilla on side. Add grass fed beef +2.00.

Full meal using a healthy mix of fresh greens with fresh broccoli, fresh tomatoes, and topped with fresh salsa, fresh roasted green chile, and guacamole. Add 4 oz. Sockeye salmon, grilled chicken or chicken adovada +6.99. Make Organic greens +2.00.

Premium Blue Agave Tequila, Citronge, Fresh Lime Juice, Organic Simple Syrup

Rotating Premium Anejo, Grand Marnier, Fresh Lime Juice, Organic Simple Syrup

Fiesta Fresh Margarita with muddled fresh jalapeno and jalapeno salt rim (spicy)

Organic Tres Generaciones Resposado, Citronge, Fresh Lime Juice, Organic Agave Necar

Patron Silver Tequila, Citronge, Fresh Lime Juice, Organic Simple Syrup

El Pinto Rotating Select Barrel Tequila, Patron Citronge, Orange Liqueur, Fresh Lime Juice, and House Made Simple Syrup

Local Hollow Spirits Agave Spirit, Alma Tepec, Chile Liqueur, Fresh Lime, House Made Simple Syrup, Green Chile Salt Rim

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

The Ribeye has the most marbling of any cut, with a very tender and flavorful taste. Served with your choice of a chicken, beef, or pork enchilada with red or green chile.

The Ribeye has the most marbling of any cut, has a very flavorful taste, and is extremely tender. Smother in queso for +1.00.

8 oz. patty from pasture raised cattle, charbroiled, and served with a side of El Pinto fresh guacamole and fries. Garnished with lettuce, tomato, red onion and a pickle slice. Add cheese +.50; chopped green chile +.50; bacon +2.

8 oz. patty from pasture raised cattle, charbroiled, and smothered with special blended queso, green chile, sweet onion pickle relish, bibb lettuce, and tomato. Fries and guacamole on the side.

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

Humanely raised heritage pork from the South Valley of Albuquerque. Hormone and antibiotic free. Never frozen. Cut at El Pinto by hand. Served with an enchilada and a baked potato or salad. Upgrade to organic greens for +2.00.

Baby back ribs marinated in Hatch red chile and slow baked to fall off the bone. Named #3 Ribs in America by Food Network.

Sonoma, CA - Marietta

Sonoma Valley, CA - Kunde

Columbia Valley, WA - Browne

Argentina - Alamos

NM - Sheehan

Willamette Valley, OR - Erath

Columbia Valley, WA - 14 Hands

Albuquerque, NM - VARA

CA - Mondavi

CA - Mondavi

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 two sides or substitute for a salad.

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The Ribeye has the most marbling of any cut, with a very flavorful taste and is extremely tender. Served with your choice of a chicken, beef, or pork enchilada with red (ask for gluten free red chile) or green chile. Served with a side salad and baked potato, or substitute one for your choice of 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.

8 oz. patty, from pasture raised cattle that are source verified (no hormones, antibiotics 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.

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

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

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

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.

Beef or chicken rolled taco, red chile cheese enchilada, chile con carne, chile relleno and pinto beans.

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. Add pork, beef or chicken +2.50.

Two sopapillas stuffed with red or green chile, pinto beans, and your choice of chicken, beef or pork, garnished with lettuce, tomato and cheese.

Three folded or rolled tacos, your choice of beef or chicken, topped with lettuce and tomato, garnished with cheese. Served with rice, pinto beans and a side of guacamole. Substitute grass fed beef +2.00.

Flour tortilla shell filled with choice of meat (chicken, beef or pork) topped with pinto beans, rice, lettuce, tomato, guacamole, cheese, sour cream, and your choice of chile. Substitute grass fed beef +2.00.

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

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

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

Albuquerque, NM - VARA

France - French Blue Rose

CA - Rodney Strong

NM - Sheehan

Sonoma, CA - Ferrari-Carano

Italy - Luccio

Willamette Valley, OR - Erath

NZ - Kim Crawford

CA - Mondavi

CA - Mondavi