Closed Thanksgiving Day

We will only be closed Thursday For Thanksgiving DAY

Friday Night Special at Santiagos: Carne Borracha En Fuego!

Karina kicks it off with tender pieces of beef, cooked Borracha style in Negra Modelo, glazed with a tequila chipotle lime butter and complimentary grilled portabello mushrooms, roasted red peppers and zucchinis. 

Veggies for this will be an Arroz Verde, made with green olives, green onions, green bell pepper, basil and cilantro. Sprinkled with shredded red beets.

Salmon Negro

On Friday, November 12, I had Santiago's special, the Salmon Negro. It was out of this world. I had to ask what went into this dish. The chef, explained the following:
She pan-seared the salmon with Pasilla Negro Chile sauce, which was topped with local goat cheese (the goat's name is Roxy); all this served with Vegeta de en Escabeche. What is Vegeta de en Escabeche? It is a combination of green chile, grape tomatoes, red onion, leeks, fresh celantro and basil with black Quinea.

 Come and savor the flavors at Santiagos, before they run out of salmon.

sopaipillas

In Chile sopaipillas are made from wheat flour, lard, pumpkin and salt. In Argentina and Uruguay, a sopaipilla, called torta frita, is a tortilla made from wheat or corn flour and fried in animal fat or roasted in the ashes in a traditional horno. It may be sweetened spreading Dulce de Leche over the torta frita. In Chile, they are fried and made from pumpkin or squash based dough called zapallo.
The sopaipilla is very popular in Chile. It can be salty or sweet, in which case it's eaten as a dessert. When eaten sweet it's boiled or dipped in chancaca after being fried. When served this way they are called Sopaipillas Pasadas. Chancaca sauce is a sauce made of molten chancaca (black beet sugar) mixed with orange peel, cloves, and cinnamon.

At Saniagos, we deep fry our dough and bring it up golden brown, dusted with a mix of cinnamon and sugar, served with our local Bisbee's killer bee honey. Yum Yum.