Lunch

NACHOS
Crispy tortilla chips layered with ground beef or chicken, refried pinto beans, cheddar cheese, jalapeño peppers and salsa, topped with Tiny’s guacamole and sour cream.
Carne` Adovada, Roast Beef or Shrimp available upon request with additional charge.

ROLLED CHICKEN OR BEEF TAQUITOS
Four rolled taquitos served with Tiny’s salsa and guacamole and sour cream.

GRILLED JALAPENOS
Six seedless chargrilled fresh jalapeños deliciously seasoned with lemon juice and sea salt.

SPINACH & ARTICHOKE DIP
Made with Parmesan, Romano and cream cheese. Served with chips

Chile Con Queso– Dip served with chips

SPICY CHICKEN WINGS
Served with your choice of Ranch or Blue Cheese dressing.

FRITO PIE
Fritos, ground beef. Red chile, beans garnished with lettuce, tomato, onions, and cheese.

BOWL OF GREEN CHILI STEW
Chunks of sirloin, potatoes, and jumbo Anaheim green chili strips, seasoned to perfection. Cup available upon request. (Seasonal October – April)

BREADED ZUCCHINI STRIPS
Served with your choice of ranch or blue cheese dressing.

BOWL OF POSOLE`
Lean pork chunks and served with your choice of red or green. Cup available upon request.

FAJITA SALAD
Your choice of grilled skinless chicken tenderloin, beef strips or shrimp marinated in our house fajita seasoning tossed greens with cucumbers, red onions, and tomatoes.

STUFFED TOMATO
Tomato halves on Romaine topped with either chicken or tuna salad served with cottage cheese & fruit cocktail.

CHEFS SALAD
Julienne ham, smoked turkey and roast beef with tossed greens, tomato, avocado, cucumbers, and hardboiled egg.

TACO SALAD
A flour tortilla deep-fried into a cup shape and filled with pinto beans ground beef, or chicken tossed salad and cheddar cheese with guacamole and salsa. Carne adovada or roast-beef available upon request.

TINY’S GUACAMOLE SALAD
A delicious mixture of avocado, green chile, lemon juice and garlic, topped with diced tomatoes and cheddar cheese.

CHEESEBURGER
Half pound of charbroiled ground beef with cheese served on a grilled bun green chile, bacon, avocado or bleu cheese available upon request.

PATTY MELT
Half pound of charbroiled ground beef cooked to perfection with grilled onions and melted swiss cheese on your choice of grilled whole wheat, rye or sourdough bread.

CLUB SANDWICH
Smoked turkey breast, cured ham and lean strips of bacon with lettuce, tomato and on your choice of whole wheat, rye or sourdough bread.

GRILLED TURKEY AND SWISS
Smoked turkey breast on whole wheat, sourdough or rye bread served with avocado, Swiss cheese, red onion, and tomatoes.

PHILLY CHEESE
Roast beef, grilled onions & peppers, topped with Swiss cheese. Served on a hoagie bun with au-jus.

CHARBROILED CHICKEN
Charbroiled chicken tenders topped with strips of green Chile and Swiss cheese.

STEAK SANDWICH
Charbroiled Sirloin steak served on a toasted Hoagie bun with grilled onions.

GRILLED ROAST BEEF CHILI & CHEESE
Served on your choice of whole wheat, sourdough, or rye.

*STEAK AND ENCHILADA
Charbroiled steak and cheese enchilada, served with Spanish rice, pinto beans, posole and your choice of red and/or green.

STEAK TACOS
Steak or Chicken tenderloin, with grilled onions and green peppers, chili, and cheese, served with refried beans and rice.

*CHILE RELLENOS
Travel and Leisure’s pick for “Best Chile Rellenos in Santa Fe”
Two jumbo green chiles stuffed with pepper jack cheese dipped in egg then rolled in our special house breading, served with Spanish rice, pinto
beans and posole.

*HUEVOS RANCHEROS
Two eggs on top of white corn tortillas, layered with cheddar cheese, and your choice of chili, served with, pinto beans, and papas fritas.

*SMOTHERED FAJITAS
Grilled steak with Pico de Gallo topped with cheddar cheese, lettuce, tomatoes, served with beans and our own salsa.

BEEF TACOS
Three crispy taco shells filled with ground beef, cheddar cheese, lettuce, and diced tomatoes, served with Spanish rice, pinto beans, and posole, Tiny’s salsa on the side.

CHICKEN GUACAMOLE TACOS
Three crispy taco shells filled with chicken, cheddar cheese, lettuce and diced tomatoes topped with Tiny’s guacamole; served with Spanish rice, pinto beans, posole, Tiny’s salsa on the side.

SHRIMP TACOS
Shrimp sautéed in extra virgin olive oil, garlic, and onions, served in three white corn tortillas, topped with lettuce, tomato. Avocado and served with beans and salsa

FISH TACOS
Grilled Tilapia filets served in three white corn tortillas, topped with lettuce, tomatoes, avocado beans, and salsa.

*FIESTA SIRLOIN
Charbroiled steak smothered with cheddar cheese and your choice of red and/or green chili; served with papas fritas and beans.

*SANTA FE BURGER
Charbroiled one-half pound of ground beef on a flour tortilla smothered with chili and cheese, served with Spanish rice, pinto beans, and posole.

*CARNE ADOVADA TACOS
Pork cubes, marinated then baked to perfection. Served in three white-corn tortillas topped with lettuce, tomato and cheese then served with beans and salsa.

*ENCHILADA PLATE
Two corn tortillas layered with cheddar cheese, served with Spanish rice, pinto beans & posole. Chicken, ground beef, roast beef $12.95
Carne adovada or shrimp $12.95

Blue corn, egg cooked to order and sour cream available upon request at additional charge.

*BURRITO PLATE
Choice of chicken, roast beef, ground beef, or carne adovada wrapped in a flour tortilla, with refried beans and cheddar cheese, served with posole.

*CARNE` ADOVADA PLATE
Pork cubes marinated with chipotle, guajillo, red chile served with beans, posole, Spanish rice.

*COMBINATION PLATE
Chile relleno, rolled cheese enchilada, pork tamale, and a beef taco topped with cheddar cheese, served with Spanish rice, pinto beans, and posole.

*BAKED SMOTHERED FLAUTAS
Blue corn tortillas rolled with chicken and cheddar cheese, then baked and topped with a dollop of sour cream; served with Spanish rice, pinto beans, and posole.

CHALUPAS
Two individual cup-shaped corn tortillas, filled with your choice of chicken, roast beef, ground beef, or carne adovada, refried beans, cheddar cheese, lettuce, and diced tomatoes, topped with sour cream and Tiny’s guacamole on a bed of Spanish rice with posole.