El Pinto Blog - Page 4

El Pinto is the Best New Mexican Restaurant

Guac-Serving-300w

El Pinto Restaurant is the Best New Mexican Restaurant Declares Albuquerque the Magazine's Reader Poll

Nov 22, 2013

El Pinto Restaurant is declared the Best New Mexican Restaurant in the vigorously contested Best of the City restaurant category.

The annual Best of the City Awards conducted by Albuquerque the Magazine were released November, 21 2013 at the Best of the City magazine release event held at Sandia BMW. First place award winners along with the top five finalists were revealed for the December/January 2014 issue of Albuquerque the Magazine. Hundreds of thousands of votes were independently tabulated ranking the best of the best in Albuquerque, New Mexico through this popular survey.

El Pinto Restaurant and Cantina is Best of the City in three coveted categories: Best New Mexico Restaurant, Best Guacamole, and Best Patio Dining. Additionally El Pinto was recognized as a top five finalist in six categories: Best Green Chile, Best Margarita, Best Chips and Salsa, Best Chile Relleno, Best Sopapilla, and Best Food Product Made Locally recognizing El Pinto salsa.

“The hard work of our staff making fresh and nutritious New Mexican cuisine each day is rewarded with this honor,” explains Jim Thomas co-owner of El Pinto. He continues, “This award validates our vision to provide the freshest, most organic, locally sourced New Mexican food that is antibiotic and pesticide free. Albuquerquians know El Pinto is the best spot for fresh, nutritious, and great tasting New Mexican food.”

This past summer El Pinto began gardening on the property to grow herbicide and pesticide free heirloom tomatoes for salads, sandwiches, and salsa. Future phases include year-round growing of various vegetables and lettuces inside a greenhouse currently under construction on the El Pinto restaurant property.

Another initiative for nutritious food is the sourcing non-GMO corn for chips and tortillas while using high quality naturally trans fat free rice bran oil for frying. Chips are finished with nutritious and nutrient rich Celtic Sea Salt.

“Our best seller is traditional chicken enchiladas,” states John Thomas, co-owner, “The chicken we serve is antibiotic and hormone free. The tortillas are non-GMO. The red chile is grown without herbicides or pesticides in Hatch, NM. Even the egg on top is free range organic from Taos, NM.” John finishes, “Enjoy at El Pinto the finest chicken enchiladas in the state.”

El Pinto Restaurant and Salsa Co. continues to expand in its 51st year with an emphasis on serving nutritious, locally raised, and organic foods. El Pinto Restaurant has grown from a few tables in one room started by John and Jim Thomas' parents, to become the most famous restaurant in New Mexico with beautiful patios, natural wood burning fireplaces, and healthy New Mexican cuisine. El Pinto Salsa has recently expanded with the addition of the convenient single serving cup which reduces product waste and increases consumer satisfaction. The restaurant and salsa manufacturing facility are co-located on property in the North Valley of Albuquerque, New Mexico.

About El Pinto Restaurant & Salsa Co:

Established 50-years ago, El Pinto is a quintessential icon for New Mexican cuisine. Conveniently located in the North Valley of Albuquerque just off I-25, the serene patios located under beautiful cottonwood trees provide an iconic experience. El Pinto is known nationally for its fire-roasted green chile and fresh flavorful salsa distributed across the nation in local grocery stores. The salsa and green chile factory is located on the same grounds as the restaurant. For an authentic taste of New Mexico, visit El Pinto for its fresh iconic food, traditional margaritas, and award winning chile. www.elpinto.com

El Pinto Eliminates Trans Fats in Frying

 

El Pinto Eliminates All Trans Fats in Frying And Uses High Quality Rice Bran Oil

Nov 18, 2013

El Pinto Restaurant has eliminated partially hydrogenated oils from all frying and fried foods served in the restaurant. Partially hydrogenated oils and the artificial and highly unhealthy trans fat produced, are recently targeted by the FDA as “no longer generally recognized as safe.”

“The consumer places trust with restaurants to serve healthy and nutritious foods,” states Jim Thomas, co-owner of El Pinto Restaurant. Jim continues, “We made the move to high quality sunflower oil that is trans fat free numerous years ago, and more recently began using rice bran oil, which is high in antioxidants and can actually help reduce blood cholesterol.” All El Pinto chips are fried throughout each day on site in rice bran oil that is non-GMO, unprocessed, additive free, and trans fat free. Chips are salted with high quality unprocessed Celtic Sea Salt before serving.

The FDA recently issued preliminary determination for comment stating that partially hydrogenated oils used with many fried foods are no longer generally recognized as safe. This may make partially hydrogenated oils illegal to be sold in the United Sates. Restaurants may use partially hydrogenated oils for frying because they are inexpensive and help increase restaurant profitability.

El Pinto eliminated partially hydrogenated frying oil years ago, however it is a buyer beware marketplace. “Ask the chef when dining out what oil they fry in and if it is partially hydrogenated,” states John Thomas, co-owner of El Pinto. “We welcome those types of questions at El Pinto and want consumers to make educated and healthy decisions.” Enjoy your chips and salsa at the beginning of the meal and sopapillas at the end with confidence the oil used is naturally healthy and trans fat free.

El Pinto Restaurant and Salsa Co. continues to expand in its 51st year with an emphasis on serving nutritious, locally raised, and organic foods. El Pinto Restaurant has grown from a few tables in one room started by John and Jim Thomas' parents, to become the most famous restaurant in New Mexico with beautiful patios, natural wood burning fireplaces, and healthy New Mexican cuisine. El Pinto Salsa has recently expanded with the addition of the convenient single serving cup which reduces product waste and increases consumer satisfaction. The restaurant and salsa manufacturing facility are co-located on property in the North Valley of Albuquerque, New Mexico.

About El Pinto Restaurant & Salsa Co:

Established 50-years ago, El Pinto is a quintessential icon for New Mexican cuisine. Conveniently located in the North Valley of Albuquerque just off I-25, the serene patios located under beautiful cottonwood trees provide an iconic experience. El Pinto is known nationally for its fire-roasted green chile and fresh flavorful salsa distributed across the national in local grocery stores. The salsa and green chile factory is located on the same grounds as the restaurant. For an authentic taste of New Mexico, visit El Pinto for its fresh iconic food, traditional margaritas, and award winning chile. www.elpinto.com

R.C. Gorman Collection Art at El Pinto

 

The R.C. Gorman Collection Art Takeover at El Pinto Restaurant in New Mexico

 

A Limited Showing of Rare Art from the late R.C. Gorman’s Private Collection

 

April 20th – 28th, 2013

 

Albuquerque's Historic El Pinto Restaurant in New Mexico is collaborating with the estate of one of the most celebrated artists of New Mexico, world famous R.C. Gorman. Remaining works from the private collection by the late R.C. Gorman will be on display for public viewing at El Pinto Restaurant in New Mexico in addition to some of his most loved and cherished lithographs, serigraphs, paper casts, bronzes, and giclées. Over 50 pieces within the collection will be on display throughout El Pinto Restaurant in New Mexico from April 20th through 28th for restaurant guests to enjoy.

“El Pinto is the spot for great events, and now this collaboration with the R.C. Gorman Navajo Gallery is an exceptional opportunity for the people of Albuquerque and tourists visiting to come enjoy amazing New Mexican cuisine with awe-inspiring art,” said Salsa Twin John Thomas, El Pinto co-owner. Twin brother Jim Thomas continues, “Gorman is a world renowned treasure. This is a perfect pairing that cannot be missed.”

This is the first exhibition of the R.C. Gorman Collection since the passing of Gorman in 2005. Bringing the collection to collectors and everyday public alike at El Pinto Restaurant follows a philosophy Gorman held that art is to be enjoyed by all. “El Pinto is an iconic restaurant in New Mexico. It is an amazing concept to bring the beauty of R.C. Gorman's work into El Pinto for patrons to be surrounded with while they enjoy a fantastic meal with family and friends,” said Jeff Sahd, curator at the R.C. Gorman Navajo Gallery.

The Collection will be viewable for restaurant guests during normal operating hours: Monday thru Thursday 11 a.m. to 9 p.m., Friday and Saturday 11 a.m. to 10 p.m. and Sunday 10:30 a.m. till 9 p.m.

Over the past 50 years El Pinto Restaurant has grown from a few tables in one room started by John and Jim Thomas' parents, to become the most famous restaurant in New Mexico. Serving the best in healthy New Mexican food from traditional recipes from grandmother Josephina Chavez-Griggs, El Pinto is the spot that locals and tourists alike seek out for fresh New Mexican cuisine.

About El Pinto Restaurant & Cantina:

Established 50-years ago, El Pinto is a quintessential icon for New Mexican cuisine. Conveniently located in the North Valley of Albuquerque just off I-25, the serene patios located under beautiful cottonwood trees provide an iconic experience. El Pinto is known nationally for its fire-roasted green chile and fresh flavorful salsa distributed across the nation in local grocery stores. The salsa and green chile factory is located on the same grounds as the restaurant. For an authentic taste of New Mexico, visit El Pinto for its iconic food, traditional margaritas, and award-winning chile. www.elpinto.com

About the R.C. Gorman Collection:

R.C. Gorman is considered by many to be the premier artist among Native American Indians and an icon for both New Mexican and Southwest art. “Gorman,” as he was generally and popularly known, enjoyed being the center of controversy as much as he enjoyed being a Navajo. Many collectors called him brilliant, the star of the Navajo Nation, a genius. Critics called him brash, flamboyant, and crazy. But most agree that his talent was universally outstanding. Mastering the art of lithography, oil painting, bronze sculpting, paper cast sculpting, and ceramics, collectors recognize Gorman as a man of many mediums and immense talent. www.rcgormangallery.com

FREE Tickets from El Pinto to Jackson's MMA

6fcb3942aef34550313c886fa7cd6abfEl Pinto is giving away FREE Tickets to the Jackson's MMA event with Dinner Entree Purchase on Wednesday Aug 7th. The first 50 customers who enjoy dinner with us beginning at 5 p.m. on the 7th will receive up to 2 free tickets (two entrees must be purchased) while supplies last. These tickets are worth $20 each and good Saturday Night August 10th.

 

The Jackson's MMA Series XI is presented by The Downs Racetrack and Casino, and Expo New Mexico. The venue for this event is at Tingley Coliseum, Albuquerque, New Mexico.

There will be six professional fights and six amateur fights highlighted by the Edge Fighting Challenge. The main event features Conrad Padilla vs. Nick Rhoades. The Albuquerque native and US Army Veteran, Conrad Padilla has a  professional record of 4-0-0 (Win-Loss-Draw). He is 34 years old, has a height of 5 ft. and 6 inches, and weighs 145 lbs.  While Nick Rhoades, who represents Apex MMA, Tucson, Arizona was trained as a boxer since he was in his early teens and transitioned into MMA as an adult fighter at age 18, where he won through Technical Knock Out on his debut. He has a professional record of 5-2-0 (Win-Loss-Draw), has a height of 5 ft. and 8 inches, weighs 155 lbs, and he is just 23 years old.

The Professional Cards are: Gabriel Benitez (Jackson's MMA, Albuquerque) vs. NickRhoades (Apex MMA, Tucson, AZ), Salvador Montano (Jackson's MMA, Albuquerque) vs. Ricky McCall (Bushido, El Paso, TX), Guido Canniti (Jackson's MMA, Albuquerque) vs. Freddie Lux (Apex MMA, Tucson, AZ), Daniel Salas (Jackson's MMA, Albuquerque) vs. Jason Brenton (School of Hard Knockouts, Grand Junction, CO), Nick Urso (Jackson's MMA, Albuquerque) vs. Curtis Johnson (Damage Inc., Socorro, NM).

The Amateur Cards are: Andrew Tenneson (Jackson's MMA, Albuquerque) vs. Jerry Sano (Bushido, El Paso, TX), Brandon Jones (Jackson's MMA, Albuquerque) vs. Sage Everage (ABQ BJJ, Albuquerque, NM), Eric Dodson (Jackson's MMA, Albuquerque) vs. Thomas Mills (Perez Fighting Systems, Albuquerque, NM), Vince Varela (Jackson's MMA, Albuquerque) vs. Ray Vaiza (Damage Inc.,Socorro, NM)

Looking for Scorpion Salsa?

 

Limited Edition Scorpion Salsa is being Re-Released for Christmas

El Pinto Restaurant and Salsa Co. in Albuquerque, New Mexico announce the re-release of Scorpion Salsa for chile fanatics. As a worldwide first time release, El Pinto’s award winning limited edition Scorpion Salsa will be available in single serve salsa peel packs.

Scorpion Salsa is brewed with the New Mexico Scorpion super hot chile pepper, grown in southern New Mexico, which tests consistently at over 1 million scoville units. The New Mexico Scorpion pepper was certified by the Chile Pepper Institute at New Mexico State University as one of the top four hottest peppers in the world.

“New Mexico Scorpion chiles are extremely rare,” says Jim Thomas, one of the Salsa Twins who oversees chile supply at El Pinto, “and not all Scorpions are created equal. They have to be grown properly to achieve the record setting heat level and proper flavor which fills your mouth for that chile pepper “high.””

As a worldwide first, El Pinto is manufacturing Scorpion Salsa in convenient single serve cups in 2-oz and 3-oz varieties. “We now have the manufacturing technology to do single serve cups at El Pinto,” stated John Thomas. He continues, “And the response by customers buying our normal salsa off the grocery store shelf in this convenient and low waste format has been tremendous.” Brother Jim Thomas added, “Our single serve salsa cups are nationwide in Walmart and other grocery stores. We decided we needed to make Scorpion Salsa available as soon as the Scorpion harvest was complete in the peel pack as well. With the limit quantities available, we will only sell it online and in the restaurant.”

Scorpion Salsa will be put in convenient single serve 3-oz cups for the first time. For many, an entire jar of Scorpion Salsa is simply too much heat. Because all El Pinto products are made fresh and healthy, without using artificial preservatives, the single serve cups allow for economical use while minimizing waste. New manufacturing technology located at the El Pinto Restaurant Salsa Factory will enable El Pinto’s superhot Scorpion Salsa to be put in the single serving cups.

The New Mexico Scorpion chile pepper has a sting rating of over a million Scoville Heat Units (SHU) and is not edible in its natural form. El Pinto has planted its own crop of New Mexico Scorpion and worked with grower Marlin Bensinger to grow this exclusive pepper.

HolidayPack300x400Scorpion Salsa is characterized by waves of intense heat that combine with a distinctive taste unlike anything else. “We created an edible superhot salsa that can easily sneak up on you. If the first bite doesn’t get you, the second will,” said Salsa Twin John Thomas. The one million scoville heat units (SHU) of the scorpion peppers were brought down to a little over 10,000 SHU for Scorpion Salsa, but the sting that will satisfy those who love intense yet edible heat remains.

Starting Black Friday, the exclusive Scorpion Salsa single serve cup will be available while supplies last as a bonus cup within holiday gift packs comprised of 8 single servings of regular salsa and 8 servings of green chile sauce in a convenient ready to ship gift package. The 16-oz jars will be available in an El Pinto heat pack. Orders can be placed at www.elpinto.com starting on Black Friday.

 

For Email Marketing you can trust