Plaza Cafe Downtown

Name: Plaza Cafe Downtown
Address: 54 Lincoln Ave, Santa Fe, NM, 87501, US
Telephone: 505-982-1664

New Mexican

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54 Lincoln Ave, Santa Fe, NM 87501
505-982-1664
Last verified: August 2026
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Blue corn enchiladas with fried eggs at Plaza Cafe Downtown

New Mexican & Specialties

Blue Corn Enchiladas$19.50
Flat blue corn tortillas, cheese, chile with NM ground beef, chicken, or calabacitas, plus beans, rice & a sopaipilla
Blue Corn Enchiladas (Breakfast)$17.50
2 eggs on a blue corn tortilla with chile & cheese, plus beans, hash browns & tortilla
Santa Fe Frito Pie (Upside Down)$15.00
Bowl of New Mexico Chile$15.00
Stuffed Sopapilla$18.50
Norteño Tacos$19.50
Burrito$19.50
Steak & Enchiladas (8 oz Sirloin)$32.00
Steak & Enchiladas (12 oz Ribeye)$45.00
Chicken Quesadilla$14.50
Posole$15.50

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

Dishes to know on this menu

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: Blue Corn Enchiladas · Blue Corn Enchiladas (Breakfast) · Steak & Enchiladas (8 oz Sirloin).
Baja fish tacos: The classic Ensenada-style fish taco pairs battered and fried fish with a corn tortilla, shredded cabbage, creamy sauce, salsa and lime. The style is strongly associated with Baja California and has had an enormous influence on Southern California taco culture. Menus may also offer grilled fish or similarly prepared shrimp tacos. On this menu as: Crispy Fish Tacos.
Quesadillas: A tortilla folded around a filling and cooked on a griddle or comal. Cheese is standard in many regions, but Mexico City famously complicates the definition: there, a quesadilla may need cheese specifically requested. Fillings can include squash blossom, huitlacoche, mushrooms, meat and many other ingredients. Flour-tortilla quesadillas are particularly common in northern Mexico and the United States. A mulita, associated with northern Baja and Southern California taquerías, sandwiches meat and melted cheese between tortillas. On this menu as: Chicken Quesadilla.
Burritos: A flour tortilla wrapped around a filling. Northern Mexican burritos are often relatively slender and focused on one or two fillings such as beans, machaca or a guisado. In the United States, the form developed in several directions. San Francisco's Mission burrito is large and typically includes rice, beans and numerous fillings. San Diego's California burrito famously adds french fries. A wet burrito is covered in sauce and eaten with a knife and fork. On this menu as: Burrito.
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: Posole.
Sopapillas & buñuelos: Sopapillas are pieces of fried dough that puff as they cook. They are particularly associated with New Mexican and Southwestern cooking and are commonly served with honey. Buñuelos are fried pastries found throughout Latin America in many forms. Mexican buñuelos are often thin and crisp, dusted with sugar or served with piloncillo syrup, especially around Christmas and New Year. Fried ice cream, despite its frequent appearance on Mexican-American restaurant menus, belongs primarily to the restaurant traditions that developed in the United States rather than to a single traditional Mexican dessert lineage. On this menu as: Stuffed Sopapilla.

How these dishes compare

Quesadillastypically $8.95 across 286 menus
Burritostypically $10.45 across 263 menus
Enchiladastypically $12.95 across 254 menus
Baja fish tacostypically $10.43 across 202 menus
Pozoletypically $14 across 86 menus
Sopapillas & buñuelostypically $6.50 across 72 menus

Plaza Cafe Downtown on our other sites

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Plaza Cafe Downtown

Menu

New Mexican & Specialties

Specialties

How these dishes compare

Plaza Cafe Downtown on our other sites

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