In Albuquerque, a culinary institution has been serving authentic New Mexican cuisine for over six decades. El Pinto Restaurant & Cantina, established in 1962, has grown from a small family operation into a beloved landmark that continues to honor its roots while expanding its reach across the nation. This is the story of how a mother’s recipes became the foundation for one of New Mexico’s most cherished dining destinations.
A Family Legacy Rooted in Flavor
When Jack and Connie Thomas first opened the doors of El Pinto in 1962, they had a simple mission: to share the exceptional flavors created by Connie’s mother, Josephina Chavez-Griggs. What began as a labor of love quickly gained recognition among locals who appreciated the authentic family recipes that captured the essence of traditional New Mexican cuisine. The Thomas family understood that great food begins with great recipes, and Josephina’s culinary wisdom provided the perfect starting point for what would become a decades-long success story.
Crafted With Tradition, Served With Heart
An unwavering commitment to quality and authenticity marked these early days. Jack and Connie meticulously prepared each dish according to Josephina’s exacting standards, using time-honored techniques and the finest ingredients available. The restaurant quickly became known as a place where diners could experience genuine New Mexican flavors in a warm, welcoming atmosphere.
This dedication to preserving family culinary traditions established El Pinto as more than just a restaurant—it became a cultural touchstone, preserving and celebrating the rich heritage of New Mexican cooking through every plate served.
Next Generation, Same Great Taste
The second generation of the Thomas family took El Pinto further when twins Jim and John assumed leadership of the restaurant. Under their guidance, what began as a modest establishment blossomed into the expansive, beautiful venue that welcomes guests today. The brothers maintained an unwavering commitment to their grandmother Josephina’s recipes while thoughtfully expanding the restaurant’s physical space to accommodate growing demand, creating an environment that balances rustic charm with sophisticated comfort.
More Than a Meal—A Cultural Experience
Perhaps the most remarkable achievement of Jim and John’s stewardship has been their successful transformation of their family’s cherished salsa and sauce recipes into a nationally recognized brand. What once graced only the tables of El Pinto Restaurant can now be found on grocery store shelves across the country.
The products are produced on-site through their own co-packaging operation, ensuring that every jar maintains the same quality and authentic flavor that restaurant patrons have enjoyed for generations. This expansion into retail products has introduced El Pinto’s unique New Mexican flavors to households nationwide, all while the restaurant continues to serve as a destination where visitors can create unforgettable dining memories.
