Header Image With Menu Style Background Fine New Mexico Cuizine Final2

I would eat here every Saturday morning! Their service and breakfast was excellent. I truly miss the awesome food now being out in Florida. When I come visit, I will make sure they get my business at least 3-4 times. Chorizo and eggs were always my favorite. They knew my order by heart and didn't even have to come by twice. More places need to be like this. Miss you Don Maria's!

Erica
Erica Cornett

The food is consistently good and the service is good.
Good food at good prices

Karen
Karen Eschenbauch

Great food and the staff and owners are amazing, we eat there every weekend, Annette make sure we are taken care of.

clem
Clem Vigil Jr.

Queso is out-of-this-world delicious, hard-shell steak tacos have a great green chili flavor and Matt's Philly cheese steak sandwich was very good!

2
Lisa Jobson Baird

The food is always hot & delicious. Employees #1

1
Shelly Brown

I had their Country Fried Steak and my hubby had the Liz Burrito. Both meals were awesome. We will be back. Prices were not bad for what you get.

3
Patty See Ashcraft

The Red Chile w/Meat is the BEST... Reminds me of the Chile my mother used to make. So you can't go wrong with adding it to anything you order!

4
Dyanne Gonzales

Love, love, love the food! Service is amazing and always with a smile! 

6
Edith Turcotte

Best red and green chile in town (in several towns for that matter). Best breakfast too!

7
Lance Salguero

Start your day deliciously with Don Maria's!

Roasting-Hatch-Chile
"There's a process when making the perfect chile and we have perfected that process. For starters, we personally roast our green chile and peel it by hand. We also toast our red chile rather than boiling it so we can preserve the full and authentic New Mexico chile flavor."

Join us for a lunch you'll love!

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"Every year we shop for our chile from different parts of the state of New Mexico searching for the chile with the best flavor. Some of the chile we use come from growers that have preserved their seed strand for decades and can be traced back to the Spanish Conquistadors."

 

 

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