In the Kitchen Foodie Culture Hits the Mesilla Valley

January 25, 2017 raguirre

Salud! de Mesilla has its finger on the pulse of trendy eating. The owners shared some of their favorite signature (and healthy!) recipes so you can try your hand at the new wave of foodie cuisine and stick to your New Year’s resolutions.


Ask Christopher Schlajo or Russell Hernandez, owners of Salud de Mesilla, what their favorite dishes are and they’d be hard pressed to give you just one. Salud! de Mesilla offers a wide variety of “foodie cuisine” which can be “challenging in such a traditionalist setting in Las Cruces.” They also strive to offer gluten free and vegetarian dishes to their customers.

The restaurant had been a concept for four years, and when the location came open, they jumped on it. Russell has been in the restaurant business for over 18 years and says it’s “his passion.” That passion is evident in the loyal following of both his customers and his servers, many of whom followed him from his previous endeavors to Salud!.

The duo says their inspiration comes from their travels, customer requests, food trends, and family recipes. They pride themselves on supporting local businesses and local growers. All their produce is from Organ Mountain Produce, their soon-to-be neighbor when the FARMesilla farm to table produce store opens next door this year. This partnership will afford them the opportunity to create a more seasonal menu with fresh, locally grown vegetables.

Salud! offers breakfast, lunch, and dinner menus, as well as a selection of tapas and kids menu items. You’ll find anything from Russell’s 100-year-old family recipe for green chili enchiladas to Thumper Toast, Texas toast dipped and coated with sweet corn crunch, fried, and served with fresh berry jam and warm maple syrup. Or try the locally-inspired Prickly Pear Crème Brule, one of the most popular items in their dessert lineup. They also have a Build Your Own Bloody Mary Bar on Sundays for just $4.

If you love that local flavor, but are tired of the same old same, this is the place to try. To get a taste of that “foodie” culture at home, try out these fun recipes for your next dinner party.


Salud! offers  breakfast, lunch and dinner menus, as well as a selection of tapas and kids menu items.


Spicy Stuffed Artichoke Chicken Breasts


Marinated Artichokes


  • 14 oz. artichoke hearts, quartered
  • 1 Tbsp. lemon juice
  • 2 Tbsp. minced garlic
  • 2 Tbsp. sunflower oil
  • 1 tsp. crushed red chile flakes
  • Pinch of kosher salt
  • Pinch of ground black peppercorns


Toss artichoke, lemon juice, garlic, sunflower oil, and crushed red pepper together in a bowl. Lightly season with salt and pepper. Cover container and allow to marinate refrigerated for at least 24 hours.


Marinade for Chicken


  • 4 airline chicken breasts (if not available a 10oz. chicken breast can be substituted per airline chicken breast)
  • 2 Tbsp. minced garlic
  • 1 lemon, halved and juiced
  • 1 lime, halved and juiced
  • 4 oz can chipotle peppers
  • 32 oz. sunflower oil
  • 2 oz. kosher salt.


Combine all Ingredients together and let chicken marinate overnight.


Salud! Specialty Iced Tea


  • 1.5 oz. simple syrup
  • 2 lime wedges
  • 2 sprigs mint
  • 2 melon balls
  • 6 oz. iced tea
  • 1 cup cubed ice


In a shaker tin muddle lime, mint, and 1 melon ball with simple syrup. Add ice cubes and iced tea and shake in shaker. Pour into beverage glass and garnish with extra melon ball.


Airline chicken is a cut of chicken comprised of a boneless, skinless chicken breast with an attached drumette.


Stuffed Chicken Breasts with


and Broccolini


  • 4 marinated chicken breasts
  • 4 oz. fresh spinach
  • 4 oz. Provel cheese
  • 1 package broccolini
  • 20 mini potatoes
  • Marinated artichokes


Heat oven to 400 degrees. Cut slit halfway into the breast side of airline chicken. Stuff with 1 once of fresh spinach and 1 ounce of cheese. Lightly sauté each side of chicken breast until lightly browned. Bake until internal temperature is 165 degrees. Lightly salt and pepper potatoes and put in oven at the same time as chicken, bake uncovered for approximately 10 minutes until soft. Put broccolini in a boiling pot of water and boil gently for approximately 3 minutes until tender, but still firm.


Salud! de Mesilla

1800 Avenida de Mesilla



Monday and Wednesday, 10am to 9pm

Thursday, 8am to 9pm

Friday and Saturday, 8am to 10pm

Sunday, 8am to 6pm
Valentine’s Day will feature musical guest Anthony James, and with every reservation, free chocolate dipped strawberries! For reservations please call: 575-323-3548

The post In the Kitchen Foodie Culture Hits the Mesilla Valley appeared first on Las Cruces Magazine.

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