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Tomasita's

Mexikanisches Restaurant und Bar$$$$

Historic Guadalupe, Santa Fe

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Tomasita's

7.7^/10

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About Us 2Main Menu 13Large Groups & Parties Menu 15

About Us

Tomasita's Is a Distinctly Northern New Mexican Restaurant.

Our recipes have been handed down for generations, and still stand as witness the melding of cultures that together once depended on the corn, chile, beans and fruit of the area. Since 1974 the Maryol/Gundry family has maintained a commitment to the recipes and ingredients of New Mexico, making Tomasita's the local's favorite for almost 40 years.

Tomasita's Resides in the 100 Year Old Red Brick Building That Was Once Home to the Famous Chile Line.

Between 1870 and 1880 when the Wild West was being tamed, Railroads became the great connectors. The Denver and Rio Grande between Denver and the Territory of New Mexico was formed. Fondly referred to as the "Chile Line", its seven hour run from Antonito to Santa Fe through mountain, mesa, and river valley connected villages, pueblos, towns and cultures. The D&RG was the timekeeper, the newspaper, the friend of children, and the transporter of local goods - lumber, pinon, wool, chile and fruit. Due to the decline in the demand for lumber, track on the line was greatly reduced in the 30's. On September 1, 1941, the Chile Line left the Guadalupe Station on its last northbound run. Today the red - brick station house, constructed in 1904, still stands. It now houses Tomasita's!

Tomasita's Is Now in Its Third Generation of Family Ownership and Is One of Santa Fe's Oldest Restaurants.

Founder Georgia Maryol started at a small café on Hickox Street in 1974, working with Tomasita's Leyba who brought her local recipes to the restaurant. After building a dedicated clientele and outgrowing that small space, in 1979 Tomasita's moved to the red brick building in Santa Fe's Railyard where it still is today. While still very involved with Tomasita's, Georgia retired from the day to day operation in 2001. From 2001 until 2010 Tomasita's was operated by Georgia's cousin, Ignatios Patsalis, who still serves as general manager. In 2011, Georgia's son George Gundrey took ownership, ensuring the same commitment to quality, family, and community established by Georgia and Tomasita in that tiny café 40 years ago. George also owns our sister restaurant, the Atrisco Café & Bar.

Who Is Tomasita?

Tomasita's Story by Georgia Maryol.

One Day in the Early Seventies My Young Son James and I Stopped Into a Little Café On Hickox Street for a Quick Bite to Eat.

I tried a bean burrito with red chile. It was so delicious it reminded me of the Atrisco Barrio in Albuquerque, where I grew up in the forties and fifties. I went to the kitchen to meet the cook.

After That First Encounter I Visited the Café Often, Trying Each Dish One After the Other.

Absolute heaven! It was during this time I heard that the present owner of the café was unable to continue running the business. He had bought it only six months previously from Tomasita's daughter and son-in-law, Demetro and Predicanda Leyba, and Tomasita had stayed on.

The Following Day, I Went to the Café and Unlocked the Door.

To my surprise Tomasita was in the kitchen. She had begun the day's cooking. Pots were simmering on the stove-warm, inviting-the smells were home. She approached me as she saw me enter and stood there with her arms crossed.

In the Short Time That It Had Taken Me to Get Into Business, I Had Not Taken the Opportunity to See What I Had Gotten Myself Into.

The café had very little business. The equipment was run down. The few employees who were there did not know what to do or when to work. The hours were haphazard due to the the previous owner's condition, and customers did not know when it was opened or closed.

So - Tomasita, Lala Tapia, Who Was Tomasita's Sister-in-Law, Anthony Moya and I Had a Meeting, As We Were the Only Employees.

We set the hours, 11-9 Monday through Friday, 11-4 on Saturday and closed on Sunday. No exceptions.

During This Time, Things Started to Happen.

On my first day of business, we served 22 people, but as time went by we saw increases-day after day-30 people-35. I went to the Highway Department and put flyers on all the cars-50 people-60 people. A fresh coat of paint on Sunday-65 people-went to the Capitol Building with more flyers-borrowed a thousand dollars and brought a new deep fryer-70 people-80. Soon they were waiting for a table for lunch-90 people-new dishes-more flyers at the PERA Building-the Governor came for lunch-100 people. Tourists started showing up-135 people-not bad for a place that only seats 32! We hired our first waitress and dishwasher.

That Is How It Went for 5 Years.

There Was, and Still Is Today, a Mystery About Tomasita.

It had to do with her purse and its contents. The purse was enormous, and because of her small size it appeared she was walking around with a giant suitcase. Anytime a niece, nephew, grandchild, or either of my children were around, she would extract from it some small goody-a piece of gum, a candy, a quarter or some treat. I especially remember that purse on one particular day of our Las Vegas, Nevada adventure.

All of the Passengers Applauded and She Was Beaming.

After that when a niece or a nephew would drop by the café, she would say, "Let's go to Denver, we'll fly, don't worry, I'll take care of you."

In Her Later Years, Tomasita Enjoyed Sitting At the Bar Sipping a Pina Colada and Chatting with Customers.

She would say, "If you like everything tell your friends. If you don't, tell me!" She had a great sense of humor and enjoyed life too.

One Warm Summer Day God's Hand Took Tomasita.

For a long time I couldn't speak her name without choking up. The grief subsides as time passes and I will always cherish her wisdom and remember the good times we had-and I know I have been blessed.

That Was the First Time I Saw Tomasita Leyba.

She was a short and wiry lady with a modern coif, clean apron and straight stance. She appeared to be in her seventies. She was standing over the stove with a cigarette in one hand and stirring whatever was in the pot with the other. I greeted her enthusiastically and complimented her fine cooking. She merely nodded her head with a wry smile and continued her activity.

I Was At a Point in My Life Where I Had No Where to Go.

I was broke, unemployed, and had two children to raise. On a fluke, I went to the owner and offered to assume all of his debts in exchange for the café. An agreement was reached within one day. Lo and behold, I was in business!!

"Are You Going to Keep Me Or Fire Me?!" She Bellowed.

I stood back, took a deep grateful breath, and looked her in the eye. "Well, Tomasita, I think I'll just keep you." "Okay," she said. Thus began a relationship that one rarely experiences in a lifetime.

One Thing Was Certain: the Food Was Exquisite.

Tomasita always saw to that.

Tomasita and Lala Would Come in At 8 a.M. and Cook.

Tortillas, homemade by LaLa's gentle hands. Red and green chile by Tomasita. Rice with garlic, beans in the pressure cooker and so on. I would come in at 9 a.m. and prep the lettuce, tomatoes, onions, and other condiments, and set up the steam table. Then we would pitch in, the three of us, and wipe the tables, mop the floors, wash the pots and get ready for the lunch rush (what little there was of it) . At 3:00 Anthony Moya got out of school and came to work. LaLa and Tomasita went home and Anthony and I ran the little café until 9 p.m. My two sons James and George came into the café after school, did their homework in one of the booths, had their dinner and assisted in washing the dishes, cleaning the toilet, and closing up at 9 p.m.

The Hours Were Set, the Consistency Affirmed, and the People Came.

They came in trucks, taxis, Mercedes, bikes, and on foot, and we just kept doing what we were doing, day after day, week after week. We were flying high!

In the Meantime, Friends and Bonds Were Formed.

Each day I spent in those close quarters with Tomasita and LaLa made us a family. We learned from each other and about each other. Tomasita had many relatives, children, grandchildren, nieces, nephews, and many friends. They all affectionately referred to her as "Nani." They dropped by often to see her, have a bite to eat and wish us well.

It Was Decided Several Years After Our Tenure At Tomasita's That a Vacation Was Long Overdue.

So my mother (known as Tia Sophia) and Tomasita decided that they would like to go to Las Vegas to see Tony Orlando and Dawn. When we arrived at the airport Tomasita informed me that she had never flown before and that we should drive to Las Vegas or we were doomed. She refused to go down the ramp to the plane, so I started to pull her toward the plane by dragging the purse which she would not release. That was the heaviest thing I have ever lifted. We finally had the reluctant Tomasita buckled in, and off we went. It was a beautiful day and we flew over cumulus clouds, not a bump in the sky. Like a child she gazed out the window and kept repeating, "I don't believe it. I don't believe it." The captain made an announcement on the speaker: "Ladies and Gentlemen, I would like to welcome Tomasita on our flight today."

Tomasita Was a Perfectionist in the Purest Sense.

She was organized, neat, and well dressed. Every Friday she collected her pay and headed for the beauty shop to fix her hair. She had astounding peripheral vision. If there was a scrap or a wet spot on the floor it was cleaned immediately. If an employee did a good job, she praised them-if not, they felt her wrath. She was loyal almost beyond reason and expected the same from everybody else. She commanded respect because of the example she set.

The Day Finally Came When We Had Outgrown Our Little Café.

The opportunity to lease the red brick building on Guadalupe Street presented itself and I jumped at the chance. During the negotiations the public and the press predicted failure and doom for the move. I was depressed, worried, and afraid. What if I made a mistake and lost our customers?! I went to Tomasita and asked her advice. She said, "Tell 'em all to go to hell. Let's move!" So move we did. The rest is history.

Main Menu

Appetizers

Crispy Blue Corn Chips and Salsa

Dinner Salad

Shrimp Cocktail

Mushroom Caps

Deep fried served with homemade ranch dressing.

Green Chile Cheese Fries

Guacamole Salad

Guacamole served with blue corn chips.

Stuffed Grape Leaves

Filled with rice, ground beef & spices, topped with lemon sauce.

Deep Fried Chicken Wings

Served with salsa.

Deep Fried Jalapeno Poppers

Served with homemade ranch dressing.

Dinner Entrees

our red & green chile-from hatch, new mexico-is cooked daily and we use natural monterey jack cheese and new mexico pinto beans. all entrees and specials include a sopaipilla, honey butter and new mexico honey from b's honey farm of albuquerque.

Enchiladas

Served flat with cheese, onions, pinto beans, rice, garnish and your choice of red or green chile. choose cheese, ground beef, chicken or shrimp or vegetable enchilada (add a taos farms fresh egg) .

Chile Rellenos

Served with green chile & refried beans.

Quesadilla

"a meal in itself." a homemade tortilla topped with choice of beef, chicken or grilled vegetables with green chile, melted cheese, lettuce, tomato and guacamole. shrimp quesadilla.

Monterey Jack Omelette

Three taos farms fresh eggs with red or green chile and pinto beans.

Tortilla Soup

Our own delicious recipe simmered with veggies, posole, beans and chicken topped with crisp tortilla chips.

Taco Plate

Served with cheese, garnish and your choice of red or green chile and your choice of beans, rice or posole. choose 3 beef, chicken, shrimp or bean tacos.

Vegetarian Mexican Plate

"for the lighter appetite" rolled red chile cheese or grilled vegetable enchilada, pinto beans, rice and red and green chile.

Vegetarian Tamale Plate

Two tamales with red and green chile, spanish rice and pinto beans.

Vegetarian Combination Plate

Rolled red chile cheese or grilled vegetable enchilada, bean taco, spanish rice, pinto beans and red and green chile.

Burrito Grande Or Stuffed Sopaipilla

Served with cheese, and your choice of red or green chile. choose roast beef, ground beef, combination (ground beef & refries) , bean, chicken or vegetable.

Chalupas

Two crispy corn tortillas topped with refried beans, melted cheese, lettuce, tomato and & guacamole. salsa and sour cream on the side. choose chicken, ground beef, bean or vegetable (grilled red and green peppers, onions, yellow squash and mushrooms) .

Huevos Rancheros

Two taos farms fresh eggs on a corn tortilla, topped with chile and cheese, served with pinto beans.

Tomasita's Big Bowl

Build your own bowl with any combination - red or green chile, beans, posole, ground beef or chicken served with a hot sopaipilla.

Super Tortilla Burger

6 oz. beef patty on a flour tortilla, smothered with refries, your choice of red or green chile and melted cheese.

Mexican Plate

"for the lighter appetite." rolled red chile chicken or beef enchilada with cheese, pinto beans, posole and green chile.

Tamale Plate

Two tamales with red chile, one rolled cheese enchilada with green chile, spanish rice & refried beans.

Combination Plate

Rolled red chile cheese enchilada, taco, spanish rice, posole, pinto beans and green chile.

Super Combination Plate

"for the hungry appetite" 1 rolled enchilada, 1 tamale, 1 relleno, 1 taco, rice, beans and red and green chile.

Steaks & Chops

Mexican Steak Platter

A six-ounce choice sirloin served with a red chile cheese enchilada, relleno with green chile, spanish rice and pinto beans.

Ground Round Steak

A bacon wrapped, ten-ounce ground beef steak served with french fries or baked potato and dinner salad.

Rib Eye Steak

A choice 12-ounce rib-eye steak served with baked potato, fresh chives, sour cream, hot dinner roll and salad with your choice of dressing.

Randy Travis Plate

Two grilled pork chops with refried beans smothered with green chile with posole and cheese. "randy likes it".

Salads, Burgers & Sandwiches

homemade salad dressing choices: vinaigrette, blue cheese, ranch, honey mustard, 1000 island.

Southwest Chicken Salad

Marinated strips of chicken breast on a bed of lettuce with corn salsa, avocado, pumpkin seeds and honey mustard dressing.

Greek Salad

Green salad with feta cheese, olives and stuffed grape leaves. large, small.

Hamburger Deluxe

6 oz. fresh choice ground chuck with choice of fries, soup or side salad.

Tostada Salad

Choice of taco meat, chicken, or tuna and your favorite salad dressing with guacamole, cheese and tomatoes.

Southwest Chicken Sandwich

Marinated and grilled boneless chicken breast with grilled onions and mayonnaise, served in a bun with your choice of fries, soup, or side salad.

Grilled Cheese with Roast Beef and Green Chile

Fresh roast beef thinly sliced and grilled with your choice of cheese and served with french fries or side salad.

Beverages

our drinking water and ice are filtered.

Coke

Root Beer

Dr. Pepper

Ice Tea

Hot Tea

Hot Chocolate

Sprite

Orange

Lemonade

Coffee

Milk

Child's Beverage (for Children Under 10)

Libations

tomasita's uses only premium liquors in the well. we have an extensive selection of premium tequilas.

Margaritas

Silver Coin

Margarita with heradura sliver tequila and cointreau.

Grand Gold Margaritas

Beers

Draft Beer

Domesitcs

Imports

Sangria

Tomasita's Special Frozen Margaritas

limit of 2 frozen margaritas per person.

The Frogg

Frozen margarita with a splash of grand marnier.

The Swirl

Frozen margarita with a swirl of our sangria.

Wines

House Wines

Chardonnay, riesling, pinot grigio cabernet sauvignon, pinot noir, merlot by the glass.

New Mexico Wines

Chardonnay or cabernet sauvignon made by ponderosa valley vineyard and winery on the southern slopes of the jemez mountains.

Premium Wines

Haras sauvignon blanc or cabernet sauvignon.

Desserts

ask about our daily dessert specials.

Natillas

Dessert Sopaipilla

Seasonal Pies and Cakes

Flan

Piñon Cheesecake

Sides

Side of French Fries

Side of Sour Cream

Lala's Homemade Tortilla Extra Sopaipilla

Side of Red Or Green Chile

Side Guacamole

Extra Cheese

Side of Posole, Rice Or Beans

Daily Specials

monday, tuesday, and wednesday specials available every day.

Monday - Tamale Blue Plate

Tamale with red chile, a blue corn cheese enchilada with green chile, a beef taco, spanish rice and refried beans.

Wednesday - Blue Corn Chicken Enchiladas

Served with spanish rice, refried beans, sour cream, and choice of red or green chile.

Friday - Carne Adovada

Tender chunks of pork marinated in red chile & baked in the oven, served with spanish rice & refried beans.

Tuesday - Deluxe Blue Plate

A relleno served with green chile, a blue corn chicken enchilada served with red chile, a beef taco, spanish rice & refried beans.

Thursday - Flautas Compuestas

Four rolled deep-fried chicken flautas with guacamole, salsa and pico de gallo, spanish rice & refried beans.

Saturday - Carnitas Antonio

Tender strips of beef marinated with onions and green chile, cooked with our own special sauce, served with spanish rice and refried beans.

Large Groups & Parties Menu

The menus include entrée, chips and salsa and a soft drink and range in price from $18 to $24 per person including tax and gratuity

Classic New Mexican Meal

Lunch: $18/person, Dinner: $19/person. Add small dessert for $2.50/person, large dessert for $4/person. Add guacamole for $1 per person

Appetizers

Chips & Salsa

Entrees

Entrees are available vegetarian. All entrees are served with sopaipillas & honey butter. Choice of soft drink, tea or coffee. Included tax and gratuity. Choice of One:

Enchilada Plate

Choice of cheese, chicken, ground beef or grilled vegetable enchilada, served with beans and choice of red or green chile

Chalupas

Choice of cheese, chicken, ground beef, grilled vegetables or just refried beans Two Crispy Corn Tortillas topped with Refried Beans, Melted Cheese, Lettuce, Tomato and Guacamole. Salsa and Sour Cream on the side

Taco Plate

Three tacos - Chicken, Beef or Vegetarian served with posole, Spanish rice or beans with salsa or chile on the side

Burrito Or Stufed Sopapilla

Stuffed with your choice of roast beef, chicken, ground beef, grilled vegetables or beans smothered in red or green chile and topped with cheese

Combination Plate

Rolled red chile cheese Enchilada, A beef taco, rice, beans and a side of green chile

Classic New Mexican Meal

with Burger and Salad Option. Lunch: $18/person, Dinner: $19/person. Add small dessert for $2.50/person, large dessert for $4/person. Add guacamole for $1 per person

Appetizers

Chips & Salsa

Entrees

Entrees are available vegetarian. All entrees are served with sopaipillas & honey butter. Choice of soft drink, tea or coffee. Included tax and gratuity. Choice of One:

Enchilada Plate

Choice of cheese, chicken, ground beef or grilled vegetable enchilada, served with beans and choice of red or green chile

Chalupas

Choice of cheese, chicken, ground beef, grilled vegetables or just refried beans Two crispy corn tortillas topped with refried beans, melted cheese, lettuce, tomato and guacamole salsa and sour cream on the side

Taco Plate

Three tacos - chicken, beef or vegetarian served with posole, Spanish rice or beans with salsa or chile on the side

Cheeseburger and Fries

6 OZ. Fresh choice burger served with French fries

Burrito Or Stufed Sopapilla

Stuffed with your choice of roast beef, chicken, ground beef, grilled vegetables or beans smothered in red or green chile and topped with cheese

Combination Plate

Rolled red chile cheese enchilada, A beef taco, rice, beans and a side of green chile

Tostada Salad

Choice of taco meat, chicken, or tuna and your favorite home-made salad dressing with cheese, tomatoes and guacamole

New Mexican Feasts

Lunch: $19/person, Dinner: $20/person. Add small dessert for $2.50/person, large dessert for $4/person. Add guacamole for $1 per person

Appetizers

Chips & Salsa

Entrees

Entrees are available vegetarian. All entrees are served with sopaipillas & honey butter. Choice of soft drink, Tea or coffee. Choice of One:

Tamale Blue Plate

A tamale with red chile, A blue corn cheese enchilada with green chile, a beef taco, Spanish rice and refried beans

Blue Corn Chicken Enchiladas

Served with Spanish rice, refried beans, sour cream & choice of red or green chile

Burrito Or Stuffed Sopaipilla

Stuffed with your choice of roast beef, chicken, ground beef or bean smothered in red or green chile topped with cheese

Deluxe Blue Plate

A relleno served with green chile, a blue corn chicken enchilada served with red chile, a beef taco, Spanish rice and refried beans

Chile Relleno Plate

Two New Mexican style rellenos - a Joe Parker green child stuffed with Monterrey Jack cheese, covered with bread crumbs and served with refried beans and rice

Tomasitas-Feasts-Steak

Lunch: $23/person, Dinner: $24/person. Add small dessert for $2.50/person, large dessert for $4/person. Add guacamole for $1 per person

Appetizers

Chips & Salsa

Entrees

All entrees are served with sopaipillas & honey butter. Choice of soft drink, Tea or coffee. Sales tax and gratuity included. Choice of One:

Tamale Blue Plate

A tamale with red chile, A blue corn cheese enchilada with green chile, a beef taco, Spanish rice and refried beans

Blue Corn Chicken Enchiladas

Served with Spanish rice, refried beans, sour cream & choice of red or green chile

Randy Travis Plate

Two grilled pork shops with posole & refried beans with green chile & cheese

Deluxe Blue Plate

A relleno served with green chile, a blue corn chicken enchilada served with red chile, a beef taco, Spanish rice and refried beans

New Mexican Steak Platter

A six-ounce sirloin steak served with a red chile cheese enchilada, relleno with green chile Spanish rice & pinto beans

Catering Menu

Chile, Posole, Etc.

Chile

5.00

Red or Green, hot or cold

Beans Or Rice

5.00

Guacamole

10.50

Blue Corn Chips (Large 2 Lb Bag)

15.00

Tamales with Chile and Cheese

34.00

Natillas

6.50

Posole

5.50

Carne Adovada

14.00

Salsa

5.00

Enchilada Casseroles

79.00

A large tray with corn tortillas, cheese, chile and your choice of filling.

Rellenos with Chile and Cheese

68.00

Trays of Rolled Enchiladas

with your choice of chile

20 Cheese Enchiladas

46.00

20 Grilled Vegetable Enchiladas

61.00

8 Chicken Or Beef Enchiladas

27.00

20 Chicken Or Beef Enchiladas

63.00

8 Cheese Enchiladas

21.00

8 Grilled Vegetable Enchiladas

26.00

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