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The Sopaipilla Factory is near the Poeh Center in Pojoaque. (Eddie Moore/Journal)
If you drive the highway from Santa Fe to Española or Los Alamos, you might have noticed the Sopaipilla Factory tucked away amid the scenery and clutter of Pojoaque. The restaurant sits near a little shopping center, off to the east of the highway, near the Poeh Center. I hope you’re smarter than I am, and have already discovered this place and the yummy food served here.
After a friend – a waiter at a downtown Santa Fe restaurant – recommended Sopaipilla Factory, I put it on my radar. Then a friend from Santa Clara Pueblo was available for lunch, and Pojoaque seemed like the perfect meeting place. When I suggested the Sopaipilla Factory, she said, “Sure!”
As soon as I walked through the front door and smelled the simmering chile and whatever else was on the stove, I could tell I was in for a treat. For the most part, the food here is classic New Mexican. Using the traditional ingredients of corn and flour tortillas, chile, onion, cheese, beans, rice, corn, chicken, pork, beef and masa for tamales, the kitchen works its magic.
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Sopaipilla Factory LOCATION: 7 W. Gutierrez St., Pojoaque, 505-455-2855 HOURS: 11 a.m.-9 p.m. Mondays-Saturdays; 10 a.m.-3 p.m. Sundays FULL BAR |
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The interesting combination plates included some lighter choices and many creative vegetarian dishes. You can order a steak or a burger here, too, although nonchile meals are definitely in the minority. Changing specials provide additional variety. The same menu is served all day, and it includes a couple items usually enjoyed for breakfast, Huevos Rancheros and a three-egg omelet served with beans and, of course, chile.
The day’s special, printed on a card attached to the multipage menu, caught my eye right away. Green chile carne adovada. I’d never even heard of this. Our waitress, who confessed that she didn’t eat pork herself, said people came just for this dish and even called ahead to make sure the kitchen hadn’t run short. I loved it. The lean pork, practically fork tender, had been marinated and then cooked in a savory green sauce of jalapeño, tomatillo, spices and a few other ingredients that added up to delicious. Not too hot, not too mild and altogether first-rate. I’m looking for a chance to go back and order it again.
The meat came with the traditional sides of rice and refried pinto beans topped with a bit of cheese. They were OK, but next time I’ll follow my friend’s lead and ask for the vegetables. She got corn and red and green peppers, beautiful food that tasted freshly made.
The Tesuque plate is one of six “light” combos available at lunch or dinner. It paired a mild, cheese-stuffed green chile, battered and fried, and a simple cheese enchilada. The relleno had green chile sauce on top and the enchilada was dressed with the red sauce. Both sauces were mild but flavorful.
Other combinations include either a tamale, burrito or chaulpa served with a cheese enchilada or a chile relleno and chalupa partnership. All combos, and most of the other New Mexican choices, are served with rice and beans unless you ask for the veggies.
