Santiago Street Kitchen
Santiago Street Kitchen Mexican restaurant in Las Cruces
440 W Lohman Ave, Las Cruces, NM 88005
Monday: 8AM-1:30PM | Tuesday: 8AM-1:30PM | Wednesday: 8AM-1:30PM | Thursday: 8AM-1:30PM | Friday: 8AM-1:30PM | Saturday: 8AM-1:30PM | Sunday: Closed
America/Denver time zone
5 average rating from 1 reviews for Santiago Street Kitchen
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Business Name: Santiago Street Kitchen
Address: 440 W Lohman Ave
Las Cruces
New Mexico
88005
US
Las Cruces
New Mexico
88005
US
Crispy Wonton-Topped Beef with Savory Pan Sauce
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Sear the outside, keep the center pink, then slice against the grain. Includes a fast pan sauce and clear thermometer-based doneness cues.How Do I Make Bread From Scratch?
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Pocky sticks are a beloved Japanese snack known for their crunchy biscuit base and fun, flavorful coating. These thin biscuit...Chocolate Brownie Cake Slice with Whipped Cream and Chocolate Drizzle
A sliceable chocolate brownie-style cake topped with softly whipped cream, glossy chocolate drizzle, cocoa, and an optional edible flower.Grilled Stuffed Bell Peppers: A Flavorful and Colorful Delight
Get ready to savor the vibrant and delightful flavors of our Grilled Stuffed Bell Peppers. Imagine juicy bell peppers, carefully...Fiery Pork And Pepper Skillet Recipes
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Wash mushrooms and trim stems slightly. Set aside.
Mix flour, salt, mustard, paprika and pepper in large plastic food storage bag. Set aside. Place buttermilk in small bowl. Dip a few mushrooms at a time in buttermilk. Place in bag with flour mixture. Shake to coat.
Heat 2 to 3 inches Crisco Oil in deep-fryer or heavy saucepan to 375ºF. Fry a few mushrooms at a time 2 to 3 minutes, or until deep golden brown, turning over several times. Drain on paper towels. Serve hot with catsup, if desired.Beef ‘N’ Kraut Appetizers Recipe
For meat filling, cook ground beef and onion in a skillet until meat is cooked and union is tender. Drain off excess fat; stir in remaining ingredients.
For pastry, combine Crisco mix and sauerkraut in a bowl. Add sauerkraut liquid, a tablespoon at a time, mixing with a fork until dry ingredients are moistened. Shape into a ball.
Preheat oven to 400ºF.
Roll dough to 1/8-inch thickness on a lightly floured surface. Cut with a floured 2-3/4-inch round cutter. Place on ungreased cookie sheets.
Spoon 1 teaspoon Meat Filling onto each round. Moisten half the edge of each round with water. Fold pastry in half and press edges together with fork to seal. Prick top of each pastry with fork.
Bake at 400ºF for 15 to 18 minutes or until lightly browned.







