La Posta has historic significance to me because I have been going there since I was a kid. At that time it had authentic spicy New Mexican food, and was almost too hot for me to eat. Since that time, though, my taste buds have become much more accustomed to New Mexico chile, but I also think La Posta has had a substantial decline in its chile heat index. Even those who have never tried New Mexican cuisine before can probably feel safe that the food at La Posta will not be too spicy, but that the flavors found in this type of Mexican food can still be experienced.

Mrs. Josephine Griggs came from a pioneer Mesilla family, and her daughter Katherine used Mrs. Griggs' recipes when opening La Posta (other Griggs children founded Griggs Restaurant in El Paso and El Pinto in Albuquerque). The Griggs family recipes include a large number of authentic, delicious New Mexico style dishes, but the various restaurants have had their own way of interpreting the food. I think Griggs Restaurant in El Paso may be the truest to the original cooking style, using local chiles and providing fairly spicy New Mexican food. El Pinto has toned down the food a bit, and as a result has become somewhat of a tourist destination for people who are not that crazy about the hotter varieties of New Mexico chile. La Posta, however, has gone the farthest of the three restaurants in making the food more "touristy" to the way they figure people from outside New Mexico would like it. Judging from the crowds, people do seem to like La Posta.

I am impressed that the Chiles Rellenos do not have sauce on top, so diners can get a glimpse of what the New Mexico style relleno should be. However, the egg batter does not seem to be as flavorful as I think it could be, and as I have experienced in other Las Cruces area restaurants. The chile has almost no discernible heat, but being in the heart of chile growing country assures that La Posta will offer fresh and flavorful chiles.

The highlight of the restaurant may be the Green Enchilada (this is also my favorite dish at Griggs Restaurant in El Paso). Abuelita Griggs' recipe comes through fairly well here, and it does have a little bit of spice. The heat level does not even approach that which is typically known as "New Mexico green chile," such as is served in Chope's or Nellie's. Nevertheless, green chile does not always have to be spicy to be good.

I have not tried the Sopaipillas lately, but the ones I saw come out of the kitchen were large and fluffy as they should be. This is something I always remember as one of the special treats at La Posta.

I also like the fact that La Posta uses vegetable oil for all the cooking, including the refried beans (but I don't know why they don't serve whole pinto beans instead of refried).

To my own taste, other restaurants in the Las Cruces area serve more satisfying New Mexican food. At La Posta I almost have to look to the traditionally non-spicy foods for satisfaction, such as the guacamole and sopaipillas. I do think, though, that the green enchiladas, with a semi-spicy chile, are probably La Posta's best dish. What I would suggest ordering is a combination plate with as many different flavors as possible.