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One of our most famous dishes here at La Posta de Mesilla is the Tostadas Compuestas! Katy Griggs introduced these to the world back when she opened her restaurant in 1939. Now you can find these fried and filled tortilla cups at a number of places around the country, but at the time they were completely novel. Everybody asks us how we make these. Katy answered that question back in 1971!

(from the La Posta Cook Book, 1971)

The main challenge in preparing Tostadas Compuestas is the ingenuity required to fry the corn tortilla in the proper cup-like shape. Don’t panic! It’s really quite simple.

First, cut four one-inch slits evenly around tortilla. You must fry the individual tortilla in a skillet of deep fat, holding the tortilla down in the center with a round wooden roller having a flat end. The boiling grease will force the tortilla to embrace the roller and form the necessary cup.

Fry until crisp, then drain on a paper towel.

Place two heaping tablespoons of heated chile con carne and beans (frijoles) in each cupped tortilla, then garnish with shredded lettuce, chopped tomatoes, and grated cheese. (Looking for a real blend of flavors, substitute the garnish with La Posta slaw). A very colorful dish for festive occasions!!


From our La Posta de Mesilla Cook Book written by our founder, Katy Griggs in 1971, we present a century’s old recipe we use to this day to make one of our most popular dishes – La Posta de Mesilla’s signature Red Enchiladas!


What's better during a hot summer day than a delicious serving of shrimp ceviche! Originating from the coastal countries of Latin America as far back as 2000 years ago, ceviche is one of the most popular starters served at La Posta. With warm chips on a sunny patio, this is one of the best treats you can give yourself! Here's the recipe we use, it's easy to make and can be whipped up quickly!

 corn tortillas

Our founder, Katy Griggs, wanted her customers to know how to make their own, fresh corn tortillas.  And for Cinco de Mayo, naturally you’ll turn those tortillas into some fresh, hot tostadas for dipping! These recipes are found in the La Posta de Mesilla Cook Book written by Katy all the way back in 1971. Try making them yourself instead of buying them at the grocery store next time, trust us, you'll love the difference!


The traditional fry bread of Mexico and the southwest, sopaipillas are used not only for dessert, drenched in delicious honey or sprinkled with powdered sugar, but also in meals. You can stuff them with meat, cheese and chile for a delicious, savory meal. Here is the recipe Katy Griggs wrote down in 1971 in our cookbook, we hope you enjoy!


Just in time for the Super Bowl! What is a party like in Southern New Mexico without the delicious dip that’s been a mainstay of Mexican and Mexican-American celebrations for decades? Here is the recipe to make a batch of Guacamole for your party this Sunday.