New Years, Santiagos Style

People like to celebrate through symbolism during New Year's, with colors such as red, to encourage an overall improvement of lifestyle and love, yellow to encourage blessings of improved employment conditions, green to improve financial circumstances and white to improved health.

At Santiagos, we offer that experience with the Salad St. Miguel. Blushing red tomatoes, golden yellow strips of grilled chicken, Crisp green spinach leaves and cucumbers, and soft white Oaxcan cheese. These are complemented with black beans and onions served with ancho chili dressing. (Mix a little salsa with the dressing, for an extra treat!). Afterwords, indulge yourself from our widest selection of Tequila in all of Bisbee, the choices abound! Here are just a few:

 

So come celebrate New Years, Santiagos style!

Closed Christmas Day

Take a Walk on the Wild Side

 

Like the unseasonal warm days we are enjoying this week, you must catch our wild berry margarita while it is available today and tomorrow, Dec. 13, 14. A mix of wild berries that have other secret ingredients make this a moment to be lived in the now. So come by Santiagos and take a walk on the wild side!

Guacamole Ala "Cart"

 

Before you get to sip your margarita, before you even turn past the cover of the menu, maybe even before you sit down, you’ll hear it from your server: “Would you like some guacamole?”
And why not? It’s maybe the only dish that captures so many paradoxical qualities in a small bowl: spicy, yet surprisingly cool; chunky, but velvety; creamy, but with strong, sharp flavors that linger; rich and buttery, but with mostly unsaturated fat.
While it makes appearances alongside sour cream and salsa on enchiladas and burritos, guacamole actually is at its best when loaded onto freshly fried tortilla chips and eaten in two bites. And at Santiagos, they get their tortillas freshly made from local vendors, then deep fry them on the spot so that you get as close to the original taste as possible.
Our waiter began mixing cilantro leaves and salt, pound to a paste with a lava stone in the bowl of a molcajete, Mexico’s answer to the mortar and pestle. The avocados are split, the seed is removed from the center and the flesh is scored for easy removal and then added to the onion mixture.

So the next time you come into Santiagos, take advantage of creating your own taste of guacamole with our table side guacamole cart.