Make reservations directly with Blue Adobe Grille at 480-314-0550 or use our online reservation system below. For parties larger than 6 please contact us directly at 480-314-0550.
NOTE: If you have any issues using the form below to book your table than Click Here to Book your Table directly at OpenTable.com
Blue Adobe Grille Reservations
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The New Mexican Difference
Pecan Grille
This is considered a pivotal ingredient in Sante Fe cuisine. New Mexico is the 3rd largest provider of pecan wood in the nation behind Texas and Georgia.
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This is considered a pivotal ingredient in Sante Fe cuisine. New Mexico is the 3rd largest provider of pecan wood in the nation behind Texas and Georgia.
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Roasting Peppers
Blackening peppers over pecan wood, sweat, peel, de-vein, and seed. This process makes the flavors more aromatic.
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Blackening peppers over pecan wood, sweat, peel, de-vein, and seed. This process makes the flavors more aromatic.
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Fire Roasted Salsa
Tomatoes and onions are blackened over pecan wood which contributes to it’s dark and earthly richness.
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Tomatoes and onions are blackened over pecan wood which contributes to it’s dark and earthly richness.
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Hatch Chile
Hatch, NM is considered the Chile capital of the world. Hatch green chiles are the defining ingredient of New Mexican food.
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Hatch, NM is considered the Chile capital of the world. Hatch green chiles are the defining ingredient of New Mexican food.
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Christmas
This is a term used when guests request red and green chile. The difference between red and green chiles is the degree of ripeness when picked. Green chiles are picked ripe and red chiles are left on the vine to dry.
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This is a term used when guests request red and green chile. The difference between red and green chiles is the degree of ripeness when picked. Green chiles are picked ripe and red chiles are left on the vine to dry.
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Stacked Enchiladas
Within its origin in Taos, NM, this form of enchiladas is layered corn tortillas, non fried, and traditionally served with a fried egg on top.
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Within its origin in Taos, NM, this form of enchiladas is layered corn tortillas, non fried, and traditionally served with a fried egg on top.
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Rellenos
Anaheim peppers are the mild cousin of the New Mexican green chile. Best roasted over pecan wood, peeled and stuffed with a mixture of Chedder and Monterey Jack. Egg washed and crusted with Panko bread crumbs. The Anaheim chile was introduced to New Mexico by the founder of Santa Fe. Don Juan de Onate.
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Anaheim peppers are the mild cousin of the New Mexican green chile. Best roasted over pecan wood, peeled and stuffed with a mixture of Chedder and Monterey Jack. Egg washed and crusted with Panko bread crumbs. The Anaheim chile was introduced to New Mexico by the founder of Santa Fe. Don Juan de Onate.
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Tamale
Red Chile Masa made with Hominy and Carne Adovada wrapped in cord husks. Tamales were developed as a portable ration used by war parties in ancient Americas.
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Chimichanga
An accidental delight. The namesake comes from an expletive uttered when a cook dropped a burritto into a fryer by accident. Do your own research from here 
New Mexican Emblem
On the menu..Represents menu items that made Blue Adobe “Santa Fe” Grille Famous since June of 2000. The Emblem also represents items indigenous to New Mexico.
