El Pinto Restaurant Style Scorpion Salsa

When Jim and John took over the restaurant from their parents, they expanded with more patios and a beautiful indoor garden room. The restaurant now seats over 1,200 guests at a time in our five patios, three indoor dining rooms, and a cantina. The patios can be enclosed during the winter months so the guest can still enjoy the patio and sit near a warm fire. The restaurant sits on twelve acres and it includes a 5,000 square foot manufacturing facility to produce salsa and sauces for retail. We are the largest New Mexican restaurant in the state of New Mexico.Twin brothers Jim and John Thomas purchased the El Pinto restaurant from their parents in 1994 and continue to use the same family recipes created by their grandmother, Josephina Chavez-Griggs. To build on the success of the restaurant and to meet the strong demand for their sauces, Jim and John were motivated to produce them for retail distribution. When Jim and John took over the restaurant from their parents, they expanded with