Angela Calderon Torres is the inspiration for Santa Fe Flats.  Her recipes are the basis for the specialty dishes that are proudly offered on our menu.  She is mom, grandma and great grandma to our family that brings to you this Texas presentation of our revered New Mexico food.

The New Mexico food offered on our menu derives from a blend of Spanish, Mexican and Southwestern Indian cultures tempered with that of the more recent Anglo émigré. Our specialty menu items feature the fabulous New Mexico chile.

New Mexican chile is practically worshipped in the state.  Chile is the official state vegetable, despite the fact that it is actually a fruit.  Typically, "chile" refers to the pepper itself as well as to a sauce made from either red or green chile pods.  Chile grows best at altitudes of 3000-7,000 ft. and in somewhat harsh environments.  The New Mexico climate is perfect for growing the best chile in the world. 

Red chile and green chile are from the same plant.  When picked early, the chile is green.  The green chile is roasted, peeled, diced and eaten.  When allowed to ripen on the vine, the bright green pods turn red and then are picked and dried.  The flavor and the heat of the green chile and red chile are very different.  The heat level in each can vary with the chile crop, the variety and where it is farmed.  

Chile pods contain both vitamins A and C.  They are cholesterol-free, low in calories and sodium and are good sources of folic acid, potassium and vitamin E.  Green chile pods contain twice the amount of vitamin C as citrus.  The vitamin A content increases 100 times as the pods turn from green to red

Beware! Chile is addictive! The heat in chile is caused by a powerful alkaloid called capsaicin.  When this capsaicin comes in contact with the nerves in your mouth, pain signals are sent to your brain, which releases endorphins.  These natural painkillers create a feeling of well-being that only increases as more chile is consumed.

Welcome to the club.