Ventanas Magazine  
follow us: facebook twitter newsletter
Top Leaderboard  
Subscribe to
Advertise in
Pick it up at
Back Issues
2011 - Volume 2 Issue 2
Comidas Sabrosas
Brunch on the Border
Article: Jessica Muncrief
Photos: Russell Bamert
Share |
In the late 2000s, lifelong New Mexicans Tom and Jeanine Springer began conducting an extensive market and demographic study in the hopes of bringing something special to the Las Cruces valley. In December 2009, their efforts came to fruition with the opening of De La Vega's Pecan Grill and Brewery, an American steakhouse with a lot of southwestern flair. During the preparations, the Springers made every effort to stay true to their New Mexican roots from partnering with local farmers for the freshest produce to adorning the walls with art reflecting their love of rodeo and horses. The restaurant has since earned a reputation for providing great locally-inspired food in a fun, classy environment.

    Walking into the restaurant with its high ceilings, stone accents and spacious rooms decorated in stylish greens and browns, is like walking into a very nice home. The patio is just as welcoming with cushy sofas and armchairs surrounding a fire pit. Perhaps this pleasant, down-to-earth feeling is also a result of the staff that Director of Operations Ashley Springer calls "the closest team in town, a true family."

De La Vega's
Pecan Grill & Brewery

500 S Telshor Blvd.
Las Cruces, NM 88011

Business Hours:
M-W:   11:00am-12:00am
Th-Sa:   11:00am - 2:00am
Sun:   11:00am-12:00am
Brunch Hours:
Sa-Su:   11:00am-2:00pm
Chef Bob Brainard and his team make every dish from scratch using fresh ingredients grown in the surrounding areas as often as possible. From desserts and sauces to the dressings and green chile butter, the kitchen works tirelessly to provide tasty garnishes that you really won't find anywhere else. Naturally, Hatch green chiles and Salopek Farm pecans are staples. The menu is continually changing, taking advantage of whatever is in season, but don't worry, favorites such as D's Famous Lava Burger and the Green Chile Chicken Lasagna are always on the menu.

General Manager Nick Pederson is a wine and spirits connoisseur and he has his crew busy making the Pecan Grill's bar selection just as special. They are continually brainstorming and coming up with different flavors to infuse in tequilas, vodkas, bourbons and gins, which are the basis for many of the restaurant's signature cocktails. Prominently displayed in large glass mason jars behind the bar are unique concoctions such as green chile vodka, strawberry whip cream vodka and the extremely popular pineapple vanilla tequila, better known around the bar as simply PVT. If you are more of a beer drinker, there are also 13 house brews available, including the popular Green Chile Beer and the Pecan Ale.

In the past year, the Pecan Grill has begun to fill another niche in town by offering brunch on Saturdays and Sundays. The menu features hearty fare such as the Steak Skillet, Biscuits and Gravy, and Belgian Waffles. Other popular items include the Eggs Benedict made with homemade hollandaise sauce and the Build Your Own Omelette with unique options such as feta cheese, olives and cream cheese. All brunch items are served with crispy hashbrowns and a choice of ham, bacon or sausage so every guest walks away fulfilled at a more than reasonable brunch price. For an especially indulgent treat, I highly recommend the chef's famous Brown Sugar and Cinnamon French Toast. With a side of perfectly crisped bacon and one of the four house-infused flavored syrups, it is truly a delightful experience. If you have already been enjoying the fantastic brunch at the Pecan Grill, the menu was recently updated, and now you can get the famous French Toast stuffed with creamy mascarpone and blueberries or strawberries, or try out the Breakfast Green Chile Rellenos, a delicious twist on a local favorite.

For just a dollar more, all the brunch dishes are served with a classic Mimosa. However, the brunch specialty drink menu with six signature Mimosas is hard to resist. The bar adds Grand Marnier and raspberry ice chips to the Mimosa De La Vega. The Eva Longoria Mimosa is made with Champagne and Nuvo-Sparkling Vodka, then garnished with a fresh orange. Be careful, both are so tasty you might not realize you are drinking alcohol!

For those that prefer something a little more robust as a complement to your Steak Skillet, there are also six signature Bloody Mary's on the brunch drink menu. All offer unique twists on the original version like celery salt rims, pickle spears and Worcestershire sauce. The D's Bloody Brew Mary includes green chile infused vodka and a shot of D's Green Chile Lager. Don't fret if you can't find your perfect Bloody Mary concoction on the menu. A build your own Bloody Mary Bar is now available for brunch diners. From horseradish to capers to spiced okra, Assistant Manager Shawn Hunton notes that they offer "practically anything you might want in a Bloody Mary." But if you are recovering from a night out, the aptly named Bloody Shame (it is alcohol free) is also an option.

Of course no brunch is complete without a good cup of java. The Pecan Grill's Pecan Coffee is house brewed and includes a tasty Praline pecan liqueur, while the Signature Morning Coffee is a delectable treat served alongside sugar, whipped cream and chocolate shavings. ///
Medium Rectangle #1
Medium Rectangle #3
Medium Rectangle #4
Southwest Subscriptions
Newsletter Sign-Up
Las Cruces Magazine