Horseman's Haven Cafe

Name: Horseman's Haven Cafe
Address: 4354 Cerrillos Rd, Santa Fe, NM, 87507, US
Telephone: 505-471-5420

New Mexican

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4354 Cerrillos Rd, Santa Fe, NM 87507
505-471-5420
Last verified: August 2026
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Main

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Plato Sabroso$19.95
- Signature
12 oz. steak, rolled enchilada, beans, posole, rice and a hot sopapilla
Combination Plate$10.95
Ground beef taco, rolled cheese enchilada, rice, posole, beans and a hot sopapilla
Carne Adovada Plate$10.95
Served with rice, posole, beans, and a hot sopapilla
Cheese Enchilada$8.95
Made on blue corn tortillas, choice of chili, served with rice, posole, beans, and a hot sopapilla
Meat Enchilada Plate$9.95
Made on blue corn tortillas, choice of chili, served with rice, posole, beans and hot sopapilla

Side Orders

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Home Fries$2.50
Red or Green Chile$1.25
Toast$1.75
Flour Tortilla$0.75
Salsa and Chips$3.25
Blue Corn Tortilla$0.45
Guacamole and Chips$7.75
Bacon Sausage$2.95
Ham Sausage$2.95
Sprouts$0.75
Egg$1.75
Carne Adovada$3.95
Sour Cream$1.25

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Tortillas: corn vs. flour: Corn tortillas begin with nixtamalized corn masa that is pressed and cooked on a hot surface. They have ancient roots in Mesoamerica and remain fundamental to cooking throughout much of Mexico. Flour tortillas have a long history in northern Mexico, especially Sonora and Chihuahua, and became equally important to border and Mexican-American cuisines. Hecho a mano means "made by hand" and usually indicates tortillas formed or pressed at the restaurant. On this menu as: Flour Tortilla · Blue Corn Tortilla.
Enchiladas: Tortillas filled, rolled or folded and served with chile sauce or another sauce. Corn tortillas are traditional, but preparation varies widely by region. Rojas use a red sauce, while verdes use a green sauce. Enmoladas replace the chile sauce with mole, and enfrijoladas use a bean sauce. Enchiladas suizas are typically topped with a creamy green sauce and melted cheese. Tex-Mex enchiladas developed their own traditions, including versions topped with cheese, chile con carne or chile gravy. On this menu as: Cheese Enchilada · Meat Enchilada Plate.
Pozole: A substantial soup or stew built around hominy: large kernels of nixtamalized corn. Pork and chicken are common. Pozole rojo gets its color and flavor from red chiles, verde from green ingredients that can include tomatillos, green chiles, herbs and seeds, while blanco leaves the broth comparatively plain. It is usually served with a generous collection of garnishes such as shredded cabbage or lettuce, radish, onion, oregano, lime and tostadas. Pozole is strongly associated with celebrations, holidays and weekend meals. On this menu as: Pint of Rice, Posole, Beans.
Salsa verde & roja: Salsa verde is a broad category of green salsa, commonly built around tomatillos and green chiles. Salsa roja simply means red salsa and covers countless recipes using tomatoes, dried chiles, fresh chiles or combinations of them. Salsa taquera is the kind of salsa made specifically for tacos and varies from shop to shop. Salsa macha, associated especially with Veracruz, is an oil-based salsa made with dried chiles and often nuts or seeds. Color is not a dependable heat scale. Taste first. On this menu as: Salsa and Chips.
Guacamole: A preparation built around mashed or crushed avocado. Common restaurant versions add some combination of onion, cilantro, chile, lime and salt. Tomato appears in some versions and inspires surprisingly strong opinions. Guacamole may be chunky or smooth, prepared tableside or made ahead, and recipes vary enormously by region and kitchen. On this menu as: Guacamole and Chips.

Horseman's Haven Cafe

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