Hacienda de Mesilla

Southwestern street-style corn, black beans, cotija cheese, and jalapeños drizzled with a Mexican crema sauce over colorful corn tortilla chips. Add Arrachera steak or chicken for $5.

Chicken or Arrachera steak quesadillas with melted asadero cheese and green chile. Served with guacamole, Hacienda slaw, and sour cream.

Mesquite-smoked wings tossed in spicy lime marinade, served with chipotle ranch dressing, carrots, jicama, and celery sticks

Lightly fried and mixed with bell peppers, artichokes, pepperoncini, and capers. Topped with feta cheese.

Assorted cheese, salami, olives, apricot preserves, fruits, nuts, and baked crostinis. Serves 2-4.

Seasonal greens, roasted corn relish, sliced red onions, heirloom tomatoes, cotija cheese, and tortilla chips. Top with grilled shrimp or chicken for $5.

Tasty little shrimp bites, lightly fried and served with fries and crudités.

Six jumbo shrimp with our Hacienda cocktail sauce.

Hacienda smoked tuna folded into a creamy dip seasoned with herbs and spices. Served with baked crostinis.

Aggie 1888 beer-battered white flaky fish, fried to a crisp golden brown. Served with fries and homemade tartar sauce.

Three mini grilled lobster tacos with mango salsa, avocado crema, and Brussels sprout medley.

Slices of ahi tuna with a light honey soy drizzle. Hacienda slaw garnished with mango and sliced avocados.

Half-pound hand formed beef patty with lettuce, tomato, pickle, and red onion. Served with kettle chips or Hacienda fries. Add: green chile, cheddar, blue cheese, Monterey Jack, guacamole, or bacon for $1.25 each.

Three thinly shaved beef sliders topped with melted Monterey Jack cheese, green chile, and carmelized onions ... yummy! Served with Hacienda fries or kettle chips.

Six large chilled shrimp with our Hacienda cocktail sauce and slaw.

Slices of ahi tuna with a light honey soy drizzle. Hacienda slaw garnished with mango and sliced avocados.

Melted blend of Asadero, smoked Gouda, sharp Cheddar and Monterrey Jack cheese with roasted garlic. Add your choice of chorizo, green chile, or mushrooms for only $2.

Hacienda smoked tuna folded into a creamy dip seasoned with herbs and spices. Served with baked crostinis.

Freshly prepared homemade guacamole.

Fried & mixed with bell peppers, artichokes, pepperoncini, and capers in a light lemon butter sauce. Topped with feta cheese.

Hatch green chile bisque with a swirl of queso crema, topped with lump crab meat

Delectable fresh layers of chopped mango, avocado, cucumbers, red onions, and tomatoes topped with lump crab meat. Drizzled with a sweet soy glaze.

Seasonal greens, roasted corn relish, sliced red onions, heirloom tomatoes, cotija cheese, and crispy tortilla chips. Top with grilled shrimp, chicken, or crab for $5. Top with cold smoked salmon for $6.

Crisp iceberg lettuce, red onions, bacon, tomato, Mesilla Valley sugared pecans, bleu cheese crumbles, chopped avocado, and homemade bleu cheese dressing. Top with lump blue crab or Arrachera steak for $5.

Romaine, aged Parmesan cheese, and seasoned croutons blended with creamy Hacienda Chipotle Caesar dressing. Top with grilled chicken or shrimp for $5. Top with smoked salmon for $6.

12 oz. Arrachera steak seasoned to perfection with our signature blend of southwestern spices. Served with Hacienda dirty mashed potatoes, grilled jumbo asparagus, diced green chile, onions, and tomatoes.

8 oz. sirloin served with dirty mashed potatoes, green beans, and a garnish of fried onion strings.

6 oz. filet mignon exquisitely prepared with a mushroom gorgonzola chipotle sauce. Served with Hacienda dirty mashed potatoes and jumbo grilled asparagus.

6 oz. filet and a split caribbean rock lobster tail, a loaded baked potato, and Brussels sprout medley.

16 oz. bone-in ribeye marinated in a Hacienda chimichurri. Served with Hacienda corn casserole and green beans.

Baked in a local honey mustard glaze, finished off with apple green chile chutney. Served with Hacienda dirty mashed potatoes and green beans.

Grilled with rosemary and lemon, and served with sautéed green beans and Hacienda dirty mashed potatoes.

Half-pound hand-formed beef patty with lettuce, tomato, pickle, and red onion. Served with kettle chips or french fries. Add green chile, cheddar, bleu cheese, Monterey Jack, guacamole, or bacon for $1.25 each.

Huge portabella mushroom marinated in a fresh herb and light jalapeño chimichurri, grilled and layered with tomatoes, lettuce, and red onions. Served with french fries and guacamole.

Three rolled blue corn tortillas stuffed with lump crab meat and shrimp, smothered with green chile sauce.

Three blue corn tortillas dipped in local red chile sauce, sprinkled with chopped onions and Asadero Mexican cheese. Served traditional pancake style. Add one egg any style for only $1.50 more.

Three rolled blue corn tortillas stuffed with Asadero Mexican cheese and smothered with our spicy Hatch green chile sauce. Add one egg any style for only $1.50 more. Add grilled chicken for $3.75.

Marinated red chile pork served with decadent mashed sweet potatoes.

Aggie 1888 beer-battered white flaky fish, fried to a crisp golden brown. Served with fries and homemade tartar sauce.

Three mini grilled tacos with mango salsa, avocado crema, & Brussels sprout bacon medley.

Half-pound hand-formed beef patty with lettuce, tomato, pickle, and red onion. Served with kettle chips or french fries. Add green chile, cheddar, bleu cheese, Monterey Jack, guacamole, or bacon for $1.25 each.

Thinly sliced prime rib served with sautéed mushrooms, onions, tomatoes, and Asadero Mexican cheese. Topped with a garlic aioli and served on sourdough bread. Add green chile or sliced jalapeños for an additional $1.50. Served with kettle chips.

Grilled marinated chicken breast served on a sandwich bun with Hatch green chile strips, Asadero Mexican cheese, and guacamole. Served with kettle chips.

Huge portabella mushroom marinated in a fresh herb and light jalapeño chimichurri, grilled and layered with tomatoes, lettuce, and red onions. Served with french fries and guacamole.

Smoked bacon, avocado, tomato, and creamy brie grilled to melted perfection between slices of sour dough bread. Served with Hacienda kettle chips. Add green chile for a slice of southwest nirvana for only $1.50.

Chicken or Arrachera steak quesadillas with melted asadero cheese and green chile. Served with guacamole, Hacienda slaw, and sour cream.

Three mini grilled lobster tacos with mango salsa, avocado crema, and Brussels sprout bacon medley.

8 oz. baked pecan crusted salmon over a bed of fresh sautéed Brussels sprout bacon medley.

8 oz. halibut pan-seared with lemon wheels, sautéed tomatoes, and capers in a light lemon butter sauce. Served with seasoned green beans and Hacienda corn casserole.

Five jumbo shrimp stuffed with jalapeño and asadero cheese, wrapped in bacon and grilled. Served with our Hacienda mushroom risotto.

8 oz. Chilean sea bass seared, topped with grilled shrimp and crabmeat, served with Hacienda mushroom risotto and grilled asparagus.

10 oz. grilled lobster tail served with a loaded baked potato and Hacienda slaw.

1.5 lbs. of steamed, cracked Alaskan king crab served with baked green chile mac and cheese.

Two jumbo crab cakes pan-seared in lemon garlic butter and served with sautéed Brussels sprout bacon medley.

Linguine and zesty marinara sauce tossed with tomatoes, crimini mushrooms, and grated Parmesan cheese. Served with your choice of grilled chicken or shrimp.

Tangy, creamy, fresh burst of lime flavor with a decadent coconut-pecan crust.

Mocha ice cream on a chocolate Oreo crust, drizzled with chocolate glaze and spiced pecans.

Hot, yummy and served à la mode!

Vanilla bean custard, caramelized sugar and assorted berries.

Local hand-crafted artisanal selections with fresh berries.

Six large chilled shrimp with our Hacienda cocktail sauce and slaw

Delectable fresh layers of chopped mango, avocado, red onion, cucumbers, and tomatoes topped with lump crab meat.

Slices of ahi tuna drizzled with a gluten-free citrus sesame sauce. Served with Hacienda slaw garnished with mango and sliced avocados.

Melted blend of Asadero, Smoked Gouda, sharp Cheddar and Monterrey Jack Cheese with roasted garlic. Add your choice of green chile or mushrooms for only $2.

Freshly prepared homemade guacamole.

Seasonal greens, roasted corn relish, sliced red onions, tomatoes, cotija cheese and crispy tortilla chips. To make it a vegan option, ask your server to hold the cheese! Top with grilled chicken, shrimp or crab meat for $5.

Crisp Iceberg lettuce, red onions, bacon, tomatoes, Mesilla Valley sugared pecans, bleu cheese crumbles, chopped avocado and homemade bleu cheese dressing. To make it a vegetarian option, ask your server to hold the bacon! Top with lump crab for $5.

Grilled shrimp and Caribbean lobster over mixed greens surrounded by bacon, bleu cheese crumbles, tomatoes, avocado, red onions, avocado and egg slices.

Three mini grilled lobster tacos with mango salsa, avocado crema, gluten-free corn tortillas and Brussels sprout medley.

Seared Atlantic salmon over a bed of fresh sautéed Brussels sprout medley.

10 oz. grilled lobster tail served with a loaded baked potato and Hacienda slaw. (Dinner only)

1.5 lbs of steamed, cracked Alaskan King Crab served with grilled asparagus. (Dinner Only)

8 oz. Chilean sea bass seared, topped with grilled shrimp and crabmeat, served with Hacienda dirty mashed potatoes and grilled asparagus. (Dinner Only)

12 oz. Arrachera steak seasoned to perfection with our signature blend of Southwestern spices. Served with Hacienda dirty mashed potatoes, grilled jumbo asparagus, green chile and onions.

8oz. sirloin served with dirty mashed potatoes and sautéed green beans.

6 oz. filet and a split Caribbean Rock Lobster tail, loaded baked potato and Brussels sprout medley. (Dinner Only)

¼-lb veggie burger layered with tomatoes, lettuce, and red onions on a gluten-free bun. Served with Hacienda slaw.

Sliced portabella mushrooms seasoned in a fresh herb and light jalapeño chimichurri, grilled with onions and bell peppers. Served with gluten-free corn tortillas, black beans, guacamole, slaw, and fresh pico de gallo.

Roasted jumbo carrots seasoned in our brown-sugar spice, served with dirty mashed potatoes and sautéed green beans.

Huge portabella mushroom marinated in a fresh herb and light jalapeño chimichurri, grilled and layered with tomatoes, lettuce and red onions on a gluten-free bun. Served with black beans and guacamole. To make it a vegan option, substitute bun to make it a lettuce wrap burger.

Local hand-crafted artisanal selections with fresh berries.

Vanilla bean custard, caramelized sugar, and assorted berries.