santiagos

Santiagos Diablo Shrimp

2011-07-18T18:51:00.000-07:00

The Diablo Shrimp at Santiagos is a dish that requires some attention. You prepare the shrimp separately from the sauce by sauteing Jumbo Gulf Shrimp in butter with chipolte. Then add lime, shallots and garlic with cilantro and you have a nice slow warm flavor. The sauce that the shrimp lay in gets better as you go. Below is the finished product.

click on image if you dare

The coffee we serve at both The Bisbee Grille and Santiagos is roasted at our own roaster every day and brewed on site for your dining pleasure. We do not know of any restaurant that does this. If you would like to order your coffee beans whole or ground, you can shop at our website http://www.bisbeecoffee.com/ or call Roasting Room & Business Office:
Toll-Free Phone: 800-215-2611 / Local Phone: 520-432-7931
All coffee is roasted the day it will be shipped out,
which is usually within one business day of the time it was ordered.
(PLEASE NOTE: Roasting room is closed Saturday & Sunday)Also, visit our blog at: http://bisbeecoffeestyleguide.blogspot.com/

Zacatecas

2011-07-16T11:03:00.000-07:00

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Santiagos Zacatecas is one of 6 combination plates that allows you to taste the best of everything. The Zacatecas is comprised of the following:

1. One delicious mole enchilada made with shredded chicken and covered with Chef Karina's authentic mole.

2. Our Rocky point fish taco: a soft corn tortilla filled with crispy battered cod, cilantro, diced tomatoes, onion, and sprinkled with shredded Cotija cheese.

3. One chilorio taco: a seasoned orange citrus ancho chili marinated pork taco, topped with fresh avacado and grilled onions on a soft tortilla.

All this plus your choice of two sides. Don't forget to use the lime on those tacos!

Quesadilla Supremo

2011-07-05T13:46:00.000-07:00

In most regions of Mexico, a quesadilla is a flat circle of cooked corn masa, called a "tortilla", warmed to soften it enough to be folded in half and filled. They are typically filled with oaxaca cheese (or queso oaxaca). Oaxaca cheese is a stringy cheese that comes from Mexico. The quesadilla is then cooked on a comal until the cheese has completely melted. They are usually cooked without the addition of any oil at all. Often the quesadillas are served with green or red salsa, chopped onion, guacamole, and sour cream. While Oaxacan or string cheese is the most common filling, other ingredients are also used in addition to cheese in traditional Mexican quesadillas.

Santiagos fills theirs with roasted poblano chiles, diced tomato, green onion and your choice of shredded chicken, beef or pork. Served with three tasty dips: chipotle ranch, ancho chile and our house-made guacamole.

The coffee we serve at both The Bisbee Grille and Santiagos is roasted at our own roaster every day and brewed on site for your dining pleasure. We do not know of any restaurant that does this. If you would like to order your coffee beans whole or ground, you can shop at our website http://www.bisbeecoffee.com/ or call Roasting Room & Business Office:
Toll-Free Phone: 800-215-2611 / Local Phone: 520-432-7931
All coffee is roasted the day it will be shipped out,
which is usually within one business day of the time it was ordered.
(PLEASE NOTE: Roasting room is closed Saturday & Sunday)Also, visit our blog at: http://bisbeecoffeestyleguide.blogspot.com/

A Touch of Stars and Stripes: Santiago's Fried Ice Cream!

2011-07-04T10:25:00.000-07:00

Come by and try our version of Stars and Stripes with a platter of Mexican Fried Ice Cream. This dish will cool you down between 4th of July Festivities!

Featured Drink: Waborita

2011-06-25T14:57:00.000-07:00

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Those of us who work hard for a living, or just don't have working air conditioning at the house have a saying as we make our way home after a hot day, and that is to make a "beer stop". Well may we put a twist on that by asking that you make a "brewery stop" at Santiagos for an ice cold, arctic blue Waborita.

Smooth Cabo Wabo tequila shaken with Blue Curacao and a splash of Rosa’s lime. Sammy Hagar would be proud!

Today’s feature at Santiago’s: Chef’s Choice

2011-06-25T14:16:00.000-07:00

Let our chef choose our most

delectable entrees to complete your

dining experience and give you a

taste of what Santiago’s Mexican is

all about...

Sopapillas

2011-06-21T07:14:00.000-07:00

The sopaipilla is very popular in Chile. It can be salty or sweet, in which case it's eaten as a dessert. When eaten sweet it's boiled or dipped in chancaca after being fried. When served this way they are called Sopaipillas Pasadas. Chancaca sauce is a sauce made of molten chancaca (black beet sugar) mixed with orange peel, cloves, and cinnamon.

At Saniagos, we deep fry our dough and bring it up golden brown, dusted with a mix of cinnamon and sugar, served with our local Bisbee's killer bee honey. Yum Yum.

The coffee we serve at both The Bisbee Grille and Santiagos is roasted at our own roaster every day and brewed on site for your dining pleasure. We do not know of any restaurant that does this. If you would like to order your coffee beans whole or ground, you can shop at our website http://www.bisbeecoffee.com/ or call Roasting Room & Business Office:
Toll-Free Phone: 800-215-2611 / Local Phone: 520-432-7931
All coffee is roasted the day it will be shipped out,
which is usually within one business day of the time it was ordered.
(PLEASE NOTE: Roasting room is closed Saturday & Sunday)Also, visit our blog at: http://bisbeecoffeestyleguide.blogspot.com/

Lena & Molly's Favorite Veggie Quesadillas

2011-06-13T05:37:00.000-07:00

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While cheese is the most common filling, Santiagos offers a veggie version:
Sun-dried tomato and basil tortillas stuffed with asadero cheese; fresh diced tomatos, poblamo chiles, fresh cilantro, black beans, sliced green onions, sauteed spinach, and mushrooms.

Served with a side of our house made guacamole and Mexican Crema. So come in and cool down with this refreshing veggie quesadillas that Lena and Molly can't do without.

The coffee we serve at both The Bisbee Grille and Santiagos is roasted at our own roaster every day and brewed on site for your dining pleasure. We do not know of any restaurant that does this. If you would like to order your coffee beans whole or ground, you can shop at our website http://www.bisbeecoffee.com/ or call Roasting Room & Business Office:
Toll-Free Phone: 800-215-2611 / Local Phone: 520-432-7931
All coffee is roasted the day it will be shipped out,
which is usually within one business day of the time it was ordered.
(PLEASE NOTE: Roasting room is closed Saturday & Sunday)Also, visit our blog at: http://bisbeecoffeestyleguide.blogspot.com/

The Sonoran Hot Dog

2011-06-03T19:01:00.000-07:00

Over the years different versions from different areas brought about a plethora of Dogs. One of those was the Sonora Hot Dog. It originated in Hermosillo, the capital of Sonora.

Santiagos created their signature Sonoran that is made with an all beef hot dog in freshly baked bread from our in house kitchen, topped with bacon, cotija cheese, jalapeno, grilled chipotle onions, diced tomatoes, pickled jalapeno, avocado slices, and creme faiche.

4th of July "Nation Builder"

2011-06-02T20:27:00.000-07:00

As we celebrate the 4th of July, we reflect on all the people who came here from different countries, nations, and different life challenges they left to come to America. And when they arrived, they joined the others, new and 3rd, 4th generations to help build the America as we know it today.
In the spirit of that American value, we would like to have you try our Taco Builder (for two). Enjoy working hand in hand building your own tacos with your choice of shredded beef on a hot iron skillet. Building materials include: Cilantro, limes, radish, cotija cheese, Maria's pico de gallo, tomatillo salsa, guacamole and your choice of warm flour or corn tortillas.
You will leave with the feeling of fulfillment, of taking part in building the American dream...

Survey Says...

2011-06-01T05:56:00.000-07:00

When you get the bill at the end of the meal, you also get a questionnaire asking "How Are We Doing?" This gives the management a personal one on one feedback from the public on what we are doing right and what we could do better. Thankfully, we are getting a great majority of positives that we would like to share with you now

Phoenix: "The staff is so graceful and very helpful. I love the atmosphere!"

El Paso, Tx: "Everything was wonderful and we loved our waiter."

Tucson: "Chile rellenos were the best I've ever had in Az."

San Diego: "Double 10 in our book."

Jacksonville, Fl.: "Food was excellent, service was fast and food came quickly. Highly recommended."

Cincinnati, Ohio: "Open a restaurant in Cincinnati! Stay open for lunch all year."

We encourage you to express your positive experience on Yelp:

http://www.yelp.com/biz/santiagos-bisbee

Memorial Margarita

2011-05-28T09:13:00.000-07:00

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This memorial weekend come in and enjoy a cool concoction made with blackberry, blueberry and strawberry to create our Very Berry Margarita. Made with your choice of Tequila, it is the most popular margarita going around. So may we make that 2 for you and yours?

Chili Con Queso

2011-05-23T09:41:00.000-07:00

Who among us has not sought solace in the balm that is melted cheese dip, gently dipped up with morsels of roasted poblano peppers and tomato? Few reversals of fortune cannot be salved with a molten bowl of queso (our shortened term of endearment) scooped up with fistfuls of crisp tortilla chips. Job loss, breakup, writer’s block, what have you: all seem smoothed and softened as the magical potion coats our tummies, slicking down the day’s rough edges.

There are many stories of who originated the first Chili Con Queso, some being in Texas, others claiming New Mexico, but the original is Northern Mexico, using raw ingredients not available at our disposal. But one thing that is obtainable is the blend of Mexican cheeses that are a far cry from Tex-Mex. Santiagos claims the traditional con queso made with Mexican cheeses, tequila, roasted poblano peppers, jalapeno peppers, tomato and onion. Served with hot chips and warm flour tortillas. And for an extra 2.99, you can have the delicious chorizo meat made in house by Karina Franco-Batty, our award winning Chef.

Chicken Fajita Tease

2011-05-15T15:13:00.000-07:00

We have chosen this short clip of our sizzling chicken fajitas to tease you to no end. Yes, you could be enjoying this live dance of chicken with roasted red and green peppers, onions, and tomatoes. And this entertainment comes with Maria's pico de gallo, guacamole, sour cream, fresh tortillas and two sides.

Bandera Burro

2011-05-10T11:42:00.000-07:00

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Are you hungry? Famished? Then you need to tend to those needs as soon as possible by coming to Bisbee's Santiagos. There you can rehydrate with one of our many libations and order our Bandera Burro: a choice of shredded beef, chicken, sauteed with white onion, tomato and poblano chili's wrapped in a soft flour tortilla and topped with red and green sauce and melted cheese and two Santiago's sides.
Be assured: you will be filled.

The coffee we serve at both The Bisbee Grille and Santiagos is roasted at our own roaster every day and brewed on site for your dining pleasure. We do not know of any restaurant that does this. If you would like to order your coffee beans whole or ground, you can shop at our website http://www.bisbeecoffee.com/ or call Roasting Room & Business Office:
Toll-Free Phone: 800-215-2611 / Local Phone: 520-432-7931
All coffee is roasted the day it will be shipped out,
which is usually within one business day of the time it was ordered.
(PLEASE NOTE: Roasting room is closed Saturday & Sunday)
Also, visit our blog at: http://bisbeecoffeestyleguide.blogspot.com/

Santiagos Margarita of the Week: The AnitaRita!

2011-05-04T11:29:00.000-07:00

Once in a while, we come across a customer that impresses us with their exacting tastes. Such was the case with Anita, who loves margaritas, yet needs a little nurturing.
First off she likes the fruity taste, but doesn't want it too sweet. So we met her need with freshly squeezed lime and lemonade.
Second, she likes the fresh lemon lime, but doesn't want the acidity to ruin it, so we used a shot of Gran Marnier to smooth the edges off.
Third, She likes her Tequila to have a full body taste, so we accommodated her by using Hornitos Tequila. The finished product: A well nurtured AnitaRita!

Santiagos Sangria

2011-04-27T20:12:00.000-07:00

Spinach Enchilada

2011-04-27T19:48:00.000-07:00

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When you want something that does not have shredded meat but need the energy, try the Spinach Enchilada. It sits light on the system, but has the greatest, fullest flavor from the rolled spinach and mushroom, covered with Oaxacan cheese and topped with our house red sause and roasted pumkin seed. All of this with a topping of cilantro peso. With the sides of refried beans/blackbeans and rice or corn, you can get a great vegetarian dish full of energy and great flavor.

Santiagos Weekend Schedule

2011-04-20T08:29:00.000-07:00

Santiagos is now serving on Saturday and Sunday from 11am to 9pm. Come in and enjoy our many dishes along with our Margarita Bar drinks.

Chimichangas

2011-04-14T06:59:00.000-07:00

Legend has it that Monica Flin, of Tucsan, accidentally dropped a pastry into the deep fat fryer in 1922. She immediately began to utter a Spanish cuss word beginning "chi..." (chingada), but quickly stopped herself and instead exclaimed chimichanga, the Spanish equivalent of "thingamajig".Given the variant chivichanga, mainly employed in Mexico, another derivation would have it that immigrants to the United States brought the dish with them, mainly through Nogales into Arizona. A third, and perhaps most likely possibility, is that the chimichanga, or chivichanga, has long been a part of local cuisine of the Pimería Alta of Arizona and Sonora, with its early range extending southward into Sinaloa.

In any case, it is all but uncontroversial that within the United States, knowledge and appreciation of the dish has been part of Santiagos menu from the beginning, and the cooks carefully prepare this dish from the choice grade of tender shredded beef, or you can opt for chicken, mixed with red chili sauteed with onion, tomato, and poblano chili wrapped in a flour tortilla. All of this is then placed in the deep fryer to be brought up golden brown, and served with Oaxacan cheese.

Sizzling Fajita's

2011-04-08T09:34:00.000-07:00

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Shrimp fajitas are becoming more popular as an alternative to beef or chicken fajitas. One reason is that 1 serving of the grilled steak fajita is 520 calories, 38 g fat. On the other hand, 1 serving of the sauteed shrimp fajita is 480 calories and 38 g of fat.

Santiago's takes to the grille with Fresh jumbo Shrimp, sauteed with roasted red and green peppers, onions, and tomatoes. Served with Maria's pico de gallo, guacamole, sour cream, fresh tortillas and two sides. So come indulge your healthy appetite with our Shrimp fajitas.

Red Chili Burro

2011-04-05T03:20:00.000-07:00

Before Mexican food really became stylish in the rest of the country, burritos were called burros in Arizona. Put an 'ito' on the end of it and it means 'small burro.' Burros range in so many ways that it is the most wide open arena next to sandwiches. In one aspect, though, they all have one thing in common, just how hot do you want it?

In Santiagos case, we chose the middle of the road, using tender red chili con carne wrapped in a warm tortilla, topped with red chili sauce. Then it is salted and blended with Mexican cheese and green onions. This goes great with our large, large glass of iced tea.

Santiagos Bloody Mary

2011-03-24T09:29:00.000-07:00

At Santiagos, we offer an impressive menu listing of imported beers, select wines that complement our menu dishes, and a drink list to satisfy the thirst of the most diverse of tastes.

Of those is our Bloody Mary, a lovely pick me up after walking the art galleries and shops here in 'Ol Bisbee. So the next time you visit us, ask for it by name.

Diablo Shrimp

2011-03-17T15:03:00.000-07:00

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Diablo or devil in Spanish refers to the spicy kick in the tomato sauce smothering the shrimp. It is hot and spicy just like its name implies. But the sweetness of the shrimp evens the taste out to angelic delights. Santiagos takes Jumbo Gulf Shrimp sauteed in butter with chipolte, lime, shallots, garlic and cilantro, two Santiago sides and warm tortillas. I ordered rice as a side so that I could absorb the spicy succulent diablo sauce from the "shrimp boat". Truly a decadent pleasure.

Rocky Point

2011-03-11T12:14:00.000-08:00

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Our Rocky Point consists of three soft tortillias filled with crispy battered cod, cilantro, cabbage, diced tomato, onion, Cotija cheese and ancho chili sauce. served with two sides.

And when you are through, full and satisfied, retire to your room next door at San Ramon, with six beautiful rooms to choose from. A perfect combination for a much needed get away when even Bisbee is warmer than Florida!

For reservations at San Ramon:

5 Howell Avenue

P.O. Drawer BV

Bisbee, AZ 85603

phone: 520-432-1901
fax: 520-432-7930

www.hotelsanramon.com

Yet Another Fabulous Dessert from Karina

2011-03-11T11:37:00.000-08:00

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Karina has done it again with her latest creation: Fried Plantain Caremellado

Fried plantains in a sweetened caramelized milk confection (cajeta) topped with cinnamon swirl vanilla ice cream.

Come indulge your dessert desires of the desert at

Santiagos!

BORDER WARS

2011-03-08T08:31:00.001-08:00

Very Berry Margarita

2011-03-03T10:36:00.000-08:00

Come by Santiagos tonight and try our Very Berry Margarita during the Very Merry Month of March!

Flan

2011-02-22T16:29:00.000-08:00

Flan is found in recipes as far back as ancient Rome. It was during Roman times that domesticated chickens were first kept for laying eggs. The Romans, with eggs in surplus, and consulting the Greek's knowledge of the art of cooking, developed new recipes, one of which turned out to be a custardly concoction known as flan.

Nearly all of Central and South America loves flan in its various custardly forms. It has become especially associated with Mexico where flan is exquisitely produced in the kitchens of rich and poor alike. Santiagos keeps the history alive, and is proud of their in house recipe which keeps people coming back. Come and try it yourself!

Taco Makeover

2011-02-18T10:01:00.000-08:00

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Santiagos has done a makeover on an already good dish. Now when you order our taco platter, our cooks will create the shell in the deep fryer before bringing it to your table. This personal touch creates the authentic taste of real Mexican food, and at Santiagos we go the extra mile to bring to you a dining experience that will not only keep you coming back, but that you will pass on the news to friends and family.

Copper Canyon

2011-02-11T06:47:00.000-08:00

Santiagos offers combination dishes that allows you to sample a little bit of variety that comprises main dishes. Offered on this dish called the "Copper Canyon" is the following:

1. Chili relleno--hand-battered Anaheim chili stuffed with Mexican cheeses, and topped with ancho and chili verde sauce.

2. Sonoran Enchilada--One rolled cheese enchilada, lettuce, onions, tomatioes and red or green chili sauce topped with lettuce, tomatoes, onions and Mexican cheese.

3. Beef Taco--One seasoned hard shelled taco filled with shredded beef with lettuce, tomatoes, onions and Mexican cheese.

All of this plus your choice of two Santiago's sides.

The coffee we serve comes from our Bisbee Coffee Company roaster, brewed and served directly to your table. You can purchase a wide variety at our Bisbee Coffee Company. We also have a plethora of fine teas at our shop as well.

New Hours of Operation

2011-02-01T06:36:00.000-08:00

Santiagos

Santiagos has new operation hours starting February 1st. Hours will be 5pm-10pm 7 days a week. We thank you for your customer appreciation every time we open our doors to give you the best of Authentic Mexican cuisine!

Holy Mole

2011-01-22T09:35:00.001-08:00

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Mole, which comes from the Aztec word molli, meaning concoction or stew, is believed to have been created in the late 1600s by a nun in a convent in Puebla de los Angeles, outside Mexico City, to honor the archbishop for building a nearby convent. According to food historians, she spared no expense, using the best and most expensive ingredients to create the dark, savory sauce that grew to tantalize a nation.

Today, Oaxaca has the reputation as Mexico's best state for mole, followed by Puebla and Veracruz. The famous "seven moles of Oaxaca" compose a rainbow of earthy colors such as black, brown, brick red, yellow and green. Santiagos version is comprised of three rolled chicken enchiladas topped with our traditional House made Mole sauce. Oaxacan cheese, diced tomato and green onion.

Nachos Santiago

2011-01-17T07:01:00.000-08:00

Although nachos are not a tradtitional Mexican food, most people still equate Nachos with Mexican fare (much like pizza is considered Italian food.)
Santiagos serves fresh hot tortilla chips layered with melted Oaxacan cheese topped with diced tomato, green onion and your choice of shredded beef or chicken. Served with Mexican crema and our house-made guacamole and salsa.

10% off

2011-01-10T12:21:00.000-08:00

On any entree that we have, we will offer 10% off on the menu, when you highlight this single post, print it, and present it to your waiter/waitress. Again, just highlight this post so you do not waste paper printing the whole blog.

New Years, Santiagos Style

2010-12-28T01:25:00.000-08:00

People like to celebrate through symbolism during New Year's, with colors such as red, to encourage an overall improvement of lifestyle and love, yellow to encourage blessings of improved employment conditions, green to improve financial circumstances and white to improved health.

At Santiagos, we offer that experience with the Salad St. Miguel. Blushing red tomatoes, golden yellow strips of grilled chicken, Crisp green spinach leaves and cucumbers, and soft white Oaxcan cheese. These are complemented with black beans and onions served with ancho chili dressing. (Mix a little salsa with the dressing, for an extra treat!). Afterwords, indulge yourself from our widest selection of Tequila in all of Bisbee, the choices abound! Here are just a few:

So come celebrate New Years, Santiagos style!

Closed Christmas Day

2010-12-20T12:42:00.000-08:00

Take a Walk on the Wild Side

2010-12-13T20:16:00.000-08:00

Like the unseasonal warm days we are enjoying this week, you must catch our wild berry margarita while it is available today and tomorrow, Dec. 13, 14. A mix of wild berries that have other secret ingredients make this a moment to be lived in the now. So come by Santiagos and take a walk on the wild side!

Guacamole Ala "Cart"

2010-12-10T17:18:00.000-08:00

Before you get to sip your margarita, before you even turn past the cover of the menu, maybe even before you sit down, you’ll hear it from your server: “Would you like some guacamole?”
And why not? It’s maybe the only dish that captures so many paradoxical qualities in a small bowl: spicy, yet surprisingly cool; chunky, but velvety; creamy, but with strong, sharp flavors that linger; rich and buttery, but with mostly unsaturated fat.
While it makes appearances alongside sour cream and salsa on enchiladas and burritos, guacamole actually is at its best when loaded onto freshly fried tortilla chips and eaten in two bites. And at Santiagos, they get their tortillas freshly made from local vendors, then deep fry them on the spot so that you get as close to the original taste as possible.
Our waiter began mixing cilantro leaves and salt, pound to a paste with a lava stone in the bowl of a molcajete, Mexico’s answer to the mortar and pestle. The avocados are split, the seed is removed from the center and the flesh is scored for easy removal and then added to the onion mixture.

So the next time you come into Santiagos, take advantage of creating your own taste of guacamole with our table side guacamole cart.

Closed Thanksgiving Day

2010-11-21T08:04:00.000-08:00

We will only be closed Thursday For Thanksgiving DAY

Friday Night Special at Santiagos: Carne Borracha En Fuego!

2010-11-19T14:00:00.000-08:00

Karina kicks it off with tender pieces of beef, cooked Borracha style in Negra Modelo, glazed with a tequila chipotle lime butter and complimentary grilled portabello mushrooms, roasted red peppers and zucchinis.

Veggies for this will be an Arroz Verde, made with green olives, green onions, green bell pepper, basil and cilantro. Sprinkled with shredded red beets.

Salmon Negro

2010-11-12T17:30:00.000-08:00

On Friday, November 12, I had Santiago's special, the Salmon Negro. It was out of this world. I had to ask what went into this dish. The chef, explained the following:
She pan-seared the salmon with Pasilla Negro Chile sauce, which was topped with local goat cheese (the goat's name is Roxy); all this served with Vegeta de en Escabeche. What is Vegeta de en Escabeche? It is a combination of green chile, grape tomatoes, red onion, leeks, fresh celantro and basil with black Quinea.

Come and savor the flavors at Santiagos, before they run out of salmon.

sopaipillas

2010-11-09T13:20:00.000-08:00

In Chile sopaipillas are made from wheat flour, lard, pumpkin and salt. In Argentina and Uruguay, a sopaipilla, called torta frita, is a tortilla made from wheat or corn flour and fried in animal fat or roasted in the ashes in a traditional horno. It may be sweetened spreading Dulce de Leche over the torta frita. In Chile, they are fried and made from pumpkin or squash based dough called zapallo.
The sopaipilla is very popular in Chile. It can be salty or sweet, in which case it's eaten as a dessert. When eaten sweet it's boiled or dipped in chancaca after being fried. When served this way they are called Sopaipillas Pasadas. Chancaca sauce is a sauce made of molten chancaca (black beet sugar) mixed with orange peel, cloves, and cinnamon.

At Saniagos, we deep fry our dough and bring it up golden brown, dusted with a mix of cinnamon and sugar, served with our local Bisbee's killer bee honey. Yum Yum.

Romantic Guitar Serenade

2010-10-30T09:03:00.000-07:00

In the oldest usage, which survives in informal form to the present day, a serenade is a musical greeting performed for a lover, friend, person of rank or other person to be honored. The classic serenade usage would be from a lover to his lady love through a window. It was considered an evening piece, one to be performed on a quiet and pleasant evening. The custom of serenading in this manner began in the Medieval era, and the word "serenade" as commonly used in current English is related to this custom.

In this spirit, we at Santiagos feel that a good meal, a little vino, and a soft serenade by Spanish guitar is what makes for a lovely evening. And with Juan DeGranada, he makes a point of blending into the background as you enjoy small talk around the table, or perhaps popping that big question to the love of your life. So come on out any Friday or Saturday, and enjoy his large repertoire of classics and present day favorites.

Karina's Salsa

2010-10-21T15:42:00.000-07:00

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Santiagos is proud to announce Karina's Salsa, available for take out when you're ready to ask for the check. Made fresh daily, her ingredients have a unique flavor and just enough bite to need a Corona to wash it down. Of course you will be served your very own dish of her salsa when you first enter Santiagos, so come in and try out one of the very best salsas in the state of Arizona.

Let the Luau Begin!

2010-10-21T09:55:00.000-07:00

Well, Halloween is just around the corner, and usually people go for the vampire theme ad nauseam, not so here at Santiagos. No, we are going to have Island fun on the beach; and when you order a margarita, you will get leid in celebration of our luau that will last for as long as we have them stock.

Tacos

2010-10-20T15:38:00.000-07:00

It sounds so simple, three seasoned hard shelled tacos filled with your choice of shredded beef or shredded chicken topped with lettuce, tomatoes, onions and mexican cheese. But the basic taco has travelled over time on a road of different composites.
And upon further investigation, you will find that the taco predates the arrival of Europeans in Mexico. There is anthropological evidence that the indigenous people living in the lake region of the Valley of Mexico traditionally ate tacos filled with small fish. Writing at the time of the Spanish conquistors, Bernal Díaz del Castillo documented the first taco feast enjoyed by Europeans which Hernán Cortés arranged for his captains in Coyoacán. It is not clear why the Spanish used their word, "taco" to describe this indigenous food.
Beginning from the early part of the twentieth century, various styles of tacos have become popular in the United States and Canada. The style that has become most common is the hard-shell, U-shaped version first described in a cookbook authored by Fabiola Cabeza de Vaca Gilbert and published in Santa Fe, New Mexico in 1949. These have been sold by restaurants and by fast food chains. Even non-Mexican oriented fast food restaurants have sold tacos. Mass production of this type of taco was encouraged by the invention of devices to hold the tortillas in the U-shape as they were deep-fried. A patent for such a device was issued to New York restaurateur Juvenico Maldonado in 1950, based on his patent filing of 1947. (U.S. Patent No. 2,506,305)

So when you come to Santiagos to have a serving of Tacos, just think about how much history went into such a simple dish, that brings your hunger pangs under submission. It was no easy task...

Karina'a Killer Scallop Dish

2010-10-13T09:21:00.000-07:00

The name "scallop" is derived from the Old French escalope, which means "shell".

Scallops are a popular type of shellfish in both Eastern and Western cooking. They are characterized by having two types of meat in one shell: the adductor muscle, called "scallop" which is white and meaty, and the roe, called "coral", which is red or white and soft.

In Western cuisine, scallops are commonly sautéed in butter, or else breaded and deep fried. Scallops are commonly paired with light semi-dry white wines.

However, when being creative like chef Karina, you will use seared Scallops over Jose cuervo-jalapeno butter cream sauce topped with mango and pink papaya salsa. I found myself savoring each scallop for an average of 5 minutes each. Needless to say, a full hour was spent enjoying this incredible dish. I encourage everyone out there to come and try Karina's Killer Scallop dish.

Papaya Margarita

2010-10-01T12:57:00.000-07:00

It all starts here, with Glynnis wielding a knife to pare the papayas that are fresh and ready for use. She takes her time to skin them, remove the seeds and mix them in the blender. She needs enough of these exotic fruits to serve the many people who have gotten word of our delicious refreshments.
Next she bottles up the nectar into service containers and let them cool in the fridge, waiting for their first customer.

Then the order comes in, and Glynnis starts the mixing process, tequila a couple of ounces of lemonade, and of course the wonderful taste of papaya. Better take advantage of this soon before it passes it's season, and order a side of nachos to add to the fun!

Salad St. Miguel

2010-10-01T08:57:00.000-07:00

At age eight, St. Miguel was miraculously protected from being mauled by a wild bull. In 1863, at age nine, his parents enrolled him in a school run by the Christian Brothers, an Order which had only recently come to Ecuador. He later joined the Brothers on 24 March 1868 at age 13. He became a teacher at El Cebollar School, Quito, a position he held for 32 years. A gentle, dedicated, and enthusiastic teacher, he wrote his own textbooks, the first at age 17; some were odes, hymns, discourses on teaching methods, plays, inspirational works, and retreat manuals.

He was known for saying the following: "The heart is rich when it is content...", and at Santiagos, we offer that experience with the Salad St. Miguel. Crisp lettuce, black beans, Oaxcan cheese, cucumbers, tomatoes, onions topped with grilled chicken and served with ancho chili dressing. (Mix a little salsa with the dressing, for an extra treat!)

Friday Nights at Santiago's

2010-09-17T19:49:00.000-07:00

As we entered Santiagos, Glynnis was processing a basket full of mangos for the night's fresh mango margaritas. The special was either: 1) a fresh shrimp salad complete with sliced avocados, or 2) a nicely seasoned steak with a bean medely.
Both were so very well done that we must give Karina another 4 stars for the detail she put into these specials, which you are guaranteed every Friday night here at Santiagos.

Labor Day: Here's to you

2010-09-03T08:33:00.000-07:00

This Labor Day come to Santiagos for the hearty Tampiquena. Tampiquena is the most popular combination plates in Mexico, traditionally Steak served with Enchilada with sides. “Tampiqueña” implies that the dish comes from the city of Tampico in Mexico; this is incorrect, but the dish is certainly served there. Jose Luis Loredo—from Tampico—opened his Tampico Club in Mexico City about 1939, and this was his signature dish.

Santiagos serves a traditional 8 oz. seasoned rib-eye served with an enchilado topped with red or green sauce on a sizzling skillet with rice, refried beans and a side of our house made guacamole. Yes, it is time to rest from your labors, come to Bisbee and celebrate Santiagos style.

2010-08-18T02:28:00.001-07:00

Ceviche is an appetizer that is popular throughout Latin America. Ceviche is marinated in a citrus-based mixture, with lemons and limes being the most commonly used. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, which pickles or "cooks" the fish without heat. Traditional style ceviche was marinated up to 3 hours.
Modern style ceviche usually has a very short marinating period. With the appropriate fish, it can marinate in the time it takes to mix the ingredients, serve, and carry the ceviche to the table.
At Santiagos, we take fresh shrimp and white fish marinated in lime juice with diced tomato, onion, cucumber cilantro. Prepared fresh daily.

Karina's Specials at Santiagos

2010-08-12T17:16:00.000-07:00

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From day to day, Karina will put together a Special of the day for Santiagos that is not on the menu. This gives her artistic freedom, and a break from the menu offerings. That is when her creative juices come alive and you can see her dancing across the kitchen floor as she puts together a unique and authentic dish for the evening meal.

Above is an example of her Saturday Night Special, which was a Chipotle-Mango glazed grilled salmon served over fresh spring greens, cucumbers, avocado slices, radishes, red bell pepper rings, fresh cotija cheese, homemade pico de gallo made with local organic grape tomatoes and red quinoa.

You will never know what Karina is going to come up with next, just rest assured that when you come to Santiagos for dinner, there always the option of experiencing the delicious special from her kitchen.

The Story of the Little Fish Taco That Could

2010-08-05T06:23:00.000-07:00

Once upon a time, in the little village of Bisbee, Arizona there lived a family that opened a humble restaurant called Bisbee Grille. They had dreams of having the best restaurant in the town, and set out to do just that. They worked hard to get a wide selection on the menu, and hired the best people to fulfill that dream. One of those employees was Karina, and she brought many ideas with her as a cook.

One of those ideas was the fish taco, and it was a great hit. People from all around came to the restaurant to experience the taco. Time went on, the family restaurant grew and so did their dreams. One day they wondered if they could start a new restaurant, dedicated to the tastes in the area and south of the border. But they needed the confidence that it would be a hit, they had to have a dish to seal the deal. "I'll do it!" shouted the little fish taco. "Mmm, I don't know" said Karina; "OH PLEASE!" retorted the taco. "Ok, but don't let me down" Karina firmly stated through fiery eyes.

So they started Santiagos, and began yet another legacy of the family business, with another crack crew of cooks and servers. And what became of the little fish taco who knew it could? Well Santiagos created three soft corn tortillas filled with crispy battered cod, cilantro, cabbage, diced tomato, onion, Cotija cheese and ancho chili sauce, and called it The Rocky Point.

The End

Santiago's Pink Cadillac

2010-07-21T20:01:00.000-07:00

Nothing makes summers a pleasure than having a special twist on margaritas. That would mean having a Pink Cadillac. Santiago's version of the cadillac combines the tequila of your choice, gran marnier and pama with a splach of Rosa's lime. A smooth variation on a classic, with a hint of pomegrante.

Come Greet the Monsoons with a Waborita

2010-07-07T16:53:00.000-07:00

The best tequilas are made from 100% blue agave and are not married with other spirits. Only blue agave grown in Jalisco and in certain parts of Nayarit, Michoacan, Guanajuato and Tamaulipas can be used to produce tequila. It takes 8-to-10 years for an agave plant to mature, so the greater part of manufacturing tequila is plantation work: planting, fertilizing, pruning and harvesting.

What most consumers don't know is that most "tequilas" are made with about 51% Blue Agave tequila mixed with about 49% alcohol derived from cane sugar distillation. Additionally, these tequilas have artificial caramel coloring added to give them a gold color.

Not so with Sammy Hagar's Cabo Wabo Tequilla. It is not mixed, just pure 100% pure blue agave, that you can definitely tell a difference in taste and smoothness. Come join us in greeting the Monsoons with a Waborita while you sit and sip as the rains fall down.

Santiagos is Open!

2010-06-28T07:55:00.001-07:00

Just in time for the 4th of July weekend, Santiagos has opened its doors after a short break for preventive maintence and makeover. Come celebrate with us as we get into the patriotic flavors:
Red salsa
White flour tortillas
Blue Agave tequilla

Makes for a great 4th!

Santiagos Closed For Summer Break

2010-06-20T14:02:00.000-07:00

It's that time again, where we do a number of things at Santiagos to maintain the quality of service we strive to provide our customers. This would include a thorough preventive maintenance of our equipment and any repairs needed. Also a time for consideration of any changes to the menu that might be in order. This is just to name a few of our list of thing to do that will keep us busy from June 21 to July 2, when we will reopen our doors to offer you the very best of Bisbee cuisine. See you then!

Chimichangas

2010-05-27T17:07:00.000-07:00

Because southern Arizona was once part of the Mexican state of Sonora, this style is considered the "soul food" of Arizona.
Santiagos offers a choice of tender shredded beef, chicken or red chili sauteed with onion, tomato, and poblano chili wrapped in a flour tortilla deep fried and topped with Oaxacan cheese.

Enchiladas

2010-05-20T17:00:00.000-07:00

Many people describe Mexican cuisine as spicy, colorful, which has strong and mixed flavor. Mexican cuisine is rich in vitamins, proteins and minerals. One of the most popular Mexican snacks is enchilada. Enchilada was a popular food of the Aztecs and was known back in 19th century. The ethnic groups of central Mexico who spoke the Nahuatl language were known as Aztec.

Santiagos offer three rolled cheese enchiladas, lettuce, onions, tomatoes and red or green chili sauce topped with Mexican cheese. Served with two Santiago's sides.

Taco Builder (for two)

2010-05-13T16:58:00.000-07:00

1520 -Bernal Diaz del Castillo (1496-1584), a Spanish soldier who came with Hernán Cortés to the New World, wrote an intriguing and detailed chronicles called A True History of the Conquest of New Spain. He also chronicled the lavish feasts that were held. From the article by Sophie Avernin called Tackling the taco: A guide to the art of taco eating:

The first “taco bash” in the history of New Spain was documented by none other than Bernal Diaz del Castillo. Hernan Cortes organized this memorable banquet in Coyoacan for his captains, with pigs brought all the way from Cuba. It would, however, be a mistake to think that Cortes invented the taco, since anthropologists have discovered evidence that inhabitants of the lake region of the Valley of Mexico ate tacos filled with small fish, such as acosiles and charales.

But at Santiagos we let you build your own tacos at the table with your choice of shredded beef or chicken on a hot iron skillet. Builders include: Cilantro, limes, radish, cotija cheese, Maria's pico de gallo, tomatillo salsa, guacamole and your choice of warm flour or corn tortillas.

Chili Rellenos

2010-05-06T16:24:00.000-07:00

Because the chile relleno is traditionally made with a poblano chile, and poblano is a term used to refer to people and things from the city and state of Puebla, the chile relleno is widely considered to have originated in Puebla. In fact, nuns from Puebla are credited with having invented a variety of the chile relleno called the chile en nogada, perhaps modern Mexico's most patriotic dish.

Santiagos prepares their chili rellenos with two hand-battered Anaheim chilies stuffed with Mexican cheeses, and topped with ancho and chili verde sauce. Served with two Santiago's sides. Come and enjoy the authentic history of fine Mexican cuisine at Santiagos.

Santiagos Daily Special

2010-05-04T08:45:00.000-07:00

Every now and then, the Chef at Santiagos will take a time out to make a wonderful lunch special. This time, Karina took careful attention to a dish that we all know and love: Chile Rellenos.
She describes her creation,

"Shrimp Stuffed Chile Relleno topped with Tomatillo sauce, melted oaxacan cheese, tomato, cilantro and a side of red sauced cheese enchilada. Your choice of two of our famous sides, roasted corn, refried beans, rice, or black beans. (I sauteed the shrimp with roasted poblano peppers)"

So if you are lucky enough to be in the Arizona area, come on down to the best authentic Mexican Restaurant north of the border and have our luncheon especial.

Come Join Us for Cinco de Mayo!!

2010-04-29T05:50:00.000-07:00

Why wait for Wednesday to celebrate? We will be enjoying Cinco de Mayo all this weekend on up to the official day of Wednesday, 5th of May. Come and partake of our authentic Mexican dishes, along with sampling our largest variety of Tequila in Bisbee. It's time for a blow-out Fiesta before the summer gets too far along, so dust off those requisite sombreros and huaraches, amigos! Cinco de Mayo is upon us and—with frosty cervezas in hand—we toast to the victorious Santiagos for providing a historically sanctioned excuse to party hardy.

Santiago Sides Part 2

2010-04-22T07:48:00.001-07:00

Continuing on our topic that does not get enough attention, that being our choice of sides, brings us to black beans. The history of black beans is ancient. They were first domesticated over 7,000 years ago in the region of South America now known as Peru. Since the beans grew readily in warm weather and preserved well, they quickly became an integral part of the South American diet.

The flavor of black beans is hearty and rich, and sometimes compared to mushrooms. When combined with whole grains such as Santiagos other side, Spanish rice, black beans make a complete protein; more importantly, these two sides complement each others flavors as well. So the next time you come to Santiagos, order the side of black beans to enhance your dining experience.

Santiagos Sides

2010-04-15T08:42:00.000-07:00

Not much is mentioned about our sides which accompany much of our dishes. But it is the unnoticed area that is actually the most important part of the meal. Our sides consist of refried beans, black beans, roasted corn or spanish rice. It is the latter that takes our attention, meaning that it is the most challenging task for Chef Karina Franco-Batty. "I have to baby-sit 22 quarts of rice every day to even fry to perfection", she relates.

Such attention to detail is just breaking the surface of what goes into the cuisine at Santiagos; an eye to detail that separates itself from all of the Southwest Mexican restaurants in Arizona, in presenting the best in authentic Mexican delicacies.

This Month's Featured Margarita: The Black Raspberry Margarita

2010-04-09T03:44:00.000-07:00

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The black raspberry margarita is an excellent choice after a long day, and it tastes a lot like raspberry lemonade, which is always a good thing.

This elixir is made with the following:

1/4 oz Black Raspberry liquer

1 1/2 oz Choice of Tequila

And a squirt of key lime followed by a generous splash of lemonade.

Carne Asada

2010-03-27T08:14:00.000-07:00

The dish is commonly prepared in the northern parts of Mexico (in the states of Sonora, Baja California, Baja California Sur, Coahuila, Sinaloa, Chihuahua, Nuevo León, and Tamaulipas) as well as in the American Southwest (especially Southern California). It can be found as the main ingredient in tacos and burritos, or is simply served as a stand-alone. It is sold at Mexican meat markets called "carnicerias" in the American Southwest; especially those states with Mexican/Mexican-American enclaves.

Santiagos uses top grade A select 8 oz. of grilled rib-eye, served within Maria's pico de gallo, guacamole, flour tortillas and two Santiago's sides.

Horchata

2010-03-21T17:05:00.000-07:00

As a drink process, removing grain and nut oils and tasty nutrients and mixing them with water is nothing new. All cultures have done it like, well, forever. But the Horchata - Chufa style - has its origin in ancient Egypt. The Chufa nut was widely used in Egypt and Sudan. The Arabs imported the concoction to Spain during the time of the Moorish kings (700 B.C. a 1200 A.D.). The eastern Spanish province of Valencia was the best environment for growing Chufa.

This Mexican favorite was originally brought over by the Spaniards. Melon seeds or squash seeds were originally used, but rice became more popular and is the most common type of horchata today. At Santiagos, we have your glass of horchata waiting and ready to be enjoyed, either with the meal or a nice after dinner drink.

Simple Pleasures

2010-01-23T13:42:00.000-08:00

Some of the best things in life are also some of the simple ones. Such as a pickle spear, a boiled egg, or proverbial PBJ. In the world of Mexican food, that simple pleasure is the burro, a flour tortilla wrapped around your favorite filler.
Santiagos gives you a choice of shredded beef or chicken, sauteed with white onions, tomato and poblano chili's wrapped in a soft flour tortilla and topped with red and green sauce and melted cheese. All of this served with two of your choice sides.

New Year's Resolution

2010-01-01T05:33:00.000-08:00

Well, here you are, staring at 2010, thinking of 3 months of indulgence: Halloween candy, Thanksgiving feasts, Christmas goodies and what ever you put away New Years day during all the football games.

Now you want to make you're New Year's Resolution to eat right and lose 20+ pounds. Let Santiagos help with their Salad St. Miguel. This healthy salad is made with crisp lettuce, black beans, Oaxcan cheese, cucumbers, tomatoes, onions topped with grilled chicken and served with ancho chili dressing. That makes keeping your resolution a breeze!

Closed for Thanksgiving

2009-11-24T15:32:00.000-08:00

Santiagos will be closed on Thanksgiving to be with family and friends and enjoy a good turkey, a second helping of stuffing, and a dozen bowl's of football. We appreciate your business throughout the year, and look forward to serving you in the future.

Monday Night Football at Santiagos

2009-11-22T05:31:00.000-08:00

Is it Monday Yet?
Are you ready for some football?
"I'm thinkin' about Monday"
"Monday can't come soon enough"

Monday Night Football has enjoyed success throughout its 40-year run. The weekly game is popular not only with fans, but with players, as it guarantees a full national telecast of the game and puts both teams in the spotlight. Teams are selected for MNF games based partially on their success during the previous season, rewarding the best teams and biggest stars.

And at Santiagos, you have been selected to be our biggest star, and join us for half priced Margaritas and a full plate of chicken wings to munch on, as you watch Monday Night Football along with us. We have 50 brands of tequila to choose from, and several styles of Margaritas made by one of our most valuable players: the bartender. Couple that with our cooks signature BBQ sauce on chicken wings, and you will be ready for some football.

Santiagos Holy Mole

2009-11-14T07:36:00.000-08:00

This week’s feature at Santiagos is the Holy Mole’
Mole, which comes from the Aztec word molli, meaning concoction or stew, is believed to have been created in the late 1600s by a nun in a convent in Puebla de los Angeles, outside Mexico City, to honor the archbishop for building a nearby convent. According to food historians, she spared no expense, using the best and most expensive ingredients to create the dark, savory sauce that grew to tantalize a nation.

Today, Oaxaca has the reputation as Mexico's best state for mole, followed by Puebla and Veracruz. The famous "seven moles of Oaxaca" compose a rainbow of earthy colors such as black, brown, brick red, yellow and green.

Santiagos version is comprised of three rolled chicken enchiladas topped with our traditional House made Mole sauce. Oaxacan cheese, diced tomato and green onion. Karina stated that it took her two weeks to arrive at the right combination of peppers and spices for her signature mole. "I found that using more that 2 or three different peppers took away from the flavor of the other ingredients." I asked Georgia if they use chocolate as part of the traditional recipe, she replied "That, is proprietary information......" So the mystery continues.

Quesadilla

2009-10-08T08:17:00.000-07:00

Exactly what constitutes a quesadilla varies from region to region and between the U.S. and Mexico and is not universally agreed upon by chefs. And one thing you don't want to get started is a culinary argument between passionate chefs.

In most regions of Mexico, a quesadilla is a circle of cooked corn masa, called a "tortilla", folded in half and filled with cheese, then cooked until the cheese has melted. However, variations include the use of wheat flour tortillas, especially in the northeast part of Mexico, which are more like cheese tacos found in the U.S. Wheat dough is most commonly used in place of corn masa. Wheat tortillas are also used to make a gringa, which is a cross of a taco al pastor and a quesadilla.

While cheese is the most common filling, other ingredients are also used in traditional Mexican quesadillas, including cooked vegetables, mushrooms, and meat. Santiagos fill theirs with roasted poblano chilies, diced tomato, green onion and your choice of shredded chicken, beef or pork. This is accompanied by three tasty dips: chepotle ranch, ancho chili and our house-made guacamole

Sysco salsa competition

2009-09-16T08:02:00.000-07:00

There are several reasons to pay a visit to Bisbee, the fair weather, Victorian homes nestled in the mountains, or the abundance of art galleries and local musicians playing into the night. But there is also Santiagos, that provides the best Southwestern flavors ever imagined.
In the strive for excellence, they have again achieved a new height in the restaurant business. Karina Franco-Batty, Chef at Santiago's, won the salsa competion held at the Tucson convention center by Sysco Foods Cooperation.
She went up against 10 other Arizona chefs and won for her use of organic local vegetables and peppers for her roast salsa. She has consistently brought her talents to the table, being always creative and innovative in both Santiagos and The Bisbee Grille. Congratulations Karina, and know that you are always developing as a serious Chef and we look forward to your next dish.

Monsoon Margaritas

2009-07-15T08:13:00.000-07:00

Cry uncle all you want, it won't divert the heat between monsoons...until you come to Santiagos for our summer margaritas. We have 50 different brands of Tequila to match your taste, along with a wide variety of margarita mixes that will brighten your eyes and make your tongue shake like a maraca.
So come in out of the sun, visit our great bartenders and ask for one of our many mixes of margaritas, and then wait for the monsoon...

Desserts of the Desert: Fried Ice Cream

2009-05-31T17:07:00.001-07:00

Thomas Jefferson returned to America from his stint as ambassador to Paris in 1789 with handwritten ice cream recipes and his own ice cream making equipment.
Soon after his return, Jefferson had an icehouse built at Monticello so he could indulge in making ice creams and water ices the year-round. It's believed that he might have possessed fried ice cream recipes obtained from France.

During Jefferson's 1801-09 presidency, one White House dinner guest wrote that he enjoyed an unusual ice cream served "in the form of small balls, enclosed in cases of warm pastry" and that it was "very good, crust wholly dried, crumbled into thin flakes." It is perhaps the earliest North American reference to deep fried ice cream recipes.

Today, we are still captivated by this tasty, gourmet treat that is hot and crusty on the outside and cold and softly melting on the inside. Santiagos uses sugar encrusted red chips to surround the cold tasty delicacy.

Cinco de Mayo!

2009-05-08T04:04:00.001-07:00

It was Cinco de Mayo at Santiagos, and we wasted no time in getting into the festive mood. Colorful balloons, a couple of sombreros, a few well mixed margaritas and soon the fiesta was in full swing. We hope you had a great Cinco de Mayo as well, and look forward to seeing you at Santiagos!

The Oaxacan Cuisine

2009-04-18T15:32:00.000-07:00

While Mexican cooking varies from one region of the country to another, no State compares with Oaxaca in the variety of cuisines found within it's borders.

The natural geographic divisions created by the mountain ranges (Sierras)criss-crossing the state, have given rise to distinct cultures and micro climates within Oaxaca. Differing local foods and their culinary use by indigenous peoples combine to provide the enormous variety of Oaxacan dishes.

EL FAMILY-CITA!!

2009-03-14T14:34:00.000-07:00

Just a visit by the Phoenix bunch. Robert Page from Med To Go International accompanied by his son Johnny Rock Page super bike Daytona 2008 winner and his two little girls! Along with Michael Page and his beautiful wife Barbara.

The night lasted...a guess al night. However the Guacamole boy was nowhere in site we all still had a lot of fun!!

Fun in the kitchen!!

2009-03-09T17:35:00.000-07:00

If you act fast enough you can actually run in and grab a dish from the window....careful though people never make it to the door without eating it all or getting tackled by the staff.

The Best Cigars!!

2009-03-01T18:18:00.001-08:00

After tasting the best tequila just stroll outside and enjoy one of Santiago's amazing cigars!

Friday Night at Santiago's

2009-03-01T18:13:00.000-08:00

Broken Spoke Saloons Hang out!

2009-02-23T19:16:00.000-08:00

Jay Allen, Michael Lichtor and Whiley E Sunglasses spent time having a drink at Santiago's! Michael Lichter asked if Santiago's always went out of their way to make people feel so at home with the table side guakamola!!

Alive and sizzling!

2009-02-23T18:49:00.000-08:00

Friends of Santiago's are always close by!