Josefina’s Old Gate Café and Winery, a quaint little adobe house on the north east end of the Plaza in Old Mesilla is a gathering place that just improves with age. Owners, Kathleen and Bob Forman continue the family tradition of offering a place to gather, socialize and celebrate everyday life or any special occasion. I love the menu…breakfast with a Mexican flare and fresh baked goodies (great place to meet for coffee and a bite!), hearty sandwiches, soups and salads for lunch. It’s all so good (and I will elaborate on that later). But the Posole is THE BEST!!
Posole is a traditional Mexican soup or stew with a broth or sauce filled with pork, hominy and spices. Red Chile Posole is the traditional offering in this region. However, Kathleen’s Green Chile Posole, made daily by Kathleen and her skilled kitchen crew, has the perfect balance of fresh green chile, hominy, pork and spices. Served with fresh cilantro and lime, it is a refreshing take on the traditional favorite!
As you wander around the Plaza in Old Mesilla, be sure to stop in Josefina’s Old Gate Café. They are serving breakfast and lunch 7 days a week in the historical dining area and outside on the Mexican style patio, which I LOVE!!
By the way, Josefina’s is also an Inn with two beautiful bedroom suites…lovely!! Check them out at www.josefinasoldgate.com
2261 Calle de Guadalupe, Mesilla, NM 88046,
575-525-2620, FB @ Josefina’s Old Gate Cafe
Another light, spicy soup I enjoy this time of year is my Sopa de Pollo y Limon.
Chicken and Lime Soup
(200 Easy Mexican Recipes, Kelley Cleary Coffeen, Robert Rose Publishing, 2013)
There is a light citrusy flavor that you will love in this hearty chicken soup. Layers of garlic and lime embrace the fresh avocado garnish. This is a perfect start to a meal or can be your main dish, if you’re eating light. I tend to serve this during the warmer months of the year.
Makes 4 to 6 servings
3 tbsp olive oil, divided
4 boneless skinless chicken breasts (see Tip)
1 cup chopped onion 250 mL
2 cloves garlic, minced 2
2 tomatoes, seeded and chopped
6 cups chicken broth
1/2 cup freshly squeezed lime juice (4 to 5 limes)
2 cups broken corn tortilla chips
2 avocados, diced
4 green onions, green parts only, minced
1. In a large skillet, heat 2 tbsp of the oil over medium-high heat. Add chicken and cook, turning once, until no longer pink inside, 6 to 8 minutes per side. Transfer chicken to a cutting board and let cool.
2. In a large pot, heat remaining oil over medium heat. Add onion, garlic and tomatoes. Cover and cook until onion is softened, 4 to 6 minutes. Add chicken broth and lime juice.
3. Dice chicken and add to pot. Cover and bring to a boil over medium heat. Reduce heat to low and simmer for 10 minutes. Ladle into individual bowls and garnish with equal amounts of tortilla strips, avocado and green onion.
Tip: You can substitute 3 cups of cooked chicken (diced or shredded) for chicken breast. Skip Step 1 and continue with Step 2.
Variations: Additional garnishes: fresh cilantro, crushed red chile pepper, fresh green chile (seeded and chopped).