Salsa, fire roasted over pecan wood with tri-colored tortilla chips.

Fresh guacamole, bean con queso, mango salsa.

Pecan roasted chiles blended with pinto beans, fresh garlic and queen creek olive oil. Sliced seasonal vegetables.

Arizona farmed jalapeno curds lightly breaded with panko. Hatch green chili ranch.

Avocado, jalapeno, tomato, onion, lime, cilantro and salt.

Hot skillet of hand mashed pinto beans, Jack and cheddar cheese, hatch green chili, chipotle, pico de gallo and sour cream.

Generous chunks of lobster sauteed with hatch green chili, garlic, spinach, chipotle, Asiago and oaxaca cheese.

4 crispy crab cakes, hatch green chili, corn, oaxaca cheese and cilantro tartar sauce.

Local baked flour tortilla, queso fresco, roasted garlic, tequila, fresh lime and pico de gallo.

Tri colored house made tortilla chips, bean con queso, red and green hatch chili, shredded beef, fresh guacamole, Jack and cheddar cheese, sour cream and pico de gallo.

Hatch green chili, Monterey Jack and cheddar cheese, sour cream and pico de gallo.

Hatch green chili, Monterey Jack and cheddar cheese, sour cream and pico de gallo.

Pulled pork adobo drizzled with honey then topped with apple slaw and onion strings on a potato bun. French fries.

Blue adobe grille house burger. Phoenix magazine's top 10! 1/2 lb. USDA choice cooked over pecan wood and topped with cheddar and bacon on a potato bun. French fries.

Tri-colored house made tortilla chips, bean con queso, red and green hatch Chile, shredded beef, fresh guacamole, Jack and cheddar cheese, sour cream and pico de gallo.

Avocado, mango salsa, shredded cabbage and limes.

Avocado, mango salsa, shredded cabbage and limes.

Best burger in town! 1/2 lb. USDA choice, cooked over pecan wood with Monterey Jack, hatch green Chile and topped with a fried egg on a potato bun. French fries.

Sauteed portabella mushrooms, avocado, oaxaca cheese, cilantro pesto, chipotle tomato relish and fresh spring mix wrapped in a chipotle flour tortilla. Fresh fruit.

Skewered salmon, shrimp and halibut, Anaheim green chiles and red onions lightly drizzled with red and green chile and jalapeno hollandaise. Rice and vegetables.

Pecan grilled chicken, avocado, Jack and cheddar cheese, sour cream and pico de gallo over red Chile rice.

Blue corn tortilla filled with ancho halibut and Jack and cheddar. Topped with jalapeno Hollandaise. Rice and vegetables.

Corn tortilla filled with portabella mushrooms and topped with salsa verde. Sliced avocado and sauteed vegetables.

Imagine lobster con queso surrounded by white corn masa and topped off with raspberry chipotle and mango salsa. Sauteed vegetables.

Anaheim pepper roasted over pecan wood, peeled and stuffed with cheddar and Monterey Jack cheese. Egg washed and Crusted with panko bread crumbs. Rice and vegetables.

Sweet blend of corn, hatch Chile and pecan grilled chicken. Garnished with sour cream and fried tortilla strips.

A spicy mix of roasted pork, hominy, onion, bay leaves in a red Chile broth. Cabbage, lime and a warm flour tortilla.

Roasted pork, potato and hatch green Chile. Queso fresco, radish, pine nuts and a warm flour tortilla.

Spring mix tossed with orange chipotle vinaigrette, goat cheese and roasted red peppers. Fried tortilla strips.

Romaine lettuce tossed with tequila lime Caesar, Asiago cheese and roasted red peppers. Fried tortilla strips.

Spring mix tossed with chipotle 1000 Island. Layered with JCC crabs cakes, pecan grilled shrimp, asparagus, tomato and avocado.

Blue adobe's version of the taco salad. Crisp chopped romaine lettuce tossed with ranch dressing. Take deep bites! Bean con queso layered on bowl bottom and topped with guacamole, sour cream, pico de gallo and Jack and cheddar cheese. Flour tortilla chips.

Panko breaded beef tenderloin relleno with chorizo, smoked pork tamale and (500 tymebyd) carne adovada.

House made shredded beef enchilada, pecan grilled chicken taco and carne adovada burro.

Blue corn tortillas filled with Jack and cheddar, tomatillos, jalapenos ancho salmon, pecan grilled shrimp and mahi. Baked in salsa verde.

Pecan grilled chicken enchiladas, new Mexican style. Corn tortillas layered with Jack and cheddar, red and green Chile, fried egg and pico de gallo.

Raspberry chipotle lobster tamale and shrimp relleno with mango salsa.

2 corn tortillas enchiladas topped off with Jack and cheddar cheese, lettuce and pico de gallo. Choice of red or green hatch Chile served with rice and beans.

2 double layer corn tortillas (soft) with your choice of protein, Jack and cheddar cheese, cabbage, pico de gallo, fried tortilla strips and adobo sour cream.

Double layer corn tortillas, cilantro tartar sauce, cabbage and tortilla chips.

500 tymebyd pork roast simmered in house seasonings and immersed in our red Chile adobo sauce. Cilantro garnish and flour tortilla.

Deep-fried chicken or shredded beef burro with caramelized onions, Jack and cheddar. Adobo sour cream and pico de gallo.

Red Chile pork tamale and hatch Chile lobster tamale with oaxaca and chihuahua cheese. Sauteed vegetables and rice.

Roasted pork, potato, hatch green Chile and oaxaca with green Chile and queso fresco. Bean con queso and rice.

Tenderloin, avocado, hatch green chiles, cilantro and queso fresco smothered with hatch red Chile and pico.

Mini beef or chicken chimichanga along side a portabella mushroom enchilada doused with amaretto mushroom cream sauce.

Fire roasted Anaheim peppers, panko breaded, lightly fried then finished in oven.

Husk hand filled with red chili masa, carne adovada and steamed to create a tender, sweet and savory bite.

Portabella mushroom enchiladas doused with amaretto mushroom cream sauce. Sauteed veggies and rice.

Linguini, chicken, corn, beans, Asiago, pine nuts and tomatoes tossed with chipotle cream sauce in a warm chipotle flour tortilla.

Penne pasta enveloped with tomatillo cream sauce, cilantro, tomatoes, asparagus and avocado.

Penne pasta and a generous catch of lobster pan tossed in a creamy Asiago and oaxaca and chihuahua cheese sauce, hatch green chiles, red pepper flakes and truffle oil.

Iowa pork tenderloin medallions on a iowa pork tenderloin medallions topped with raspberry chipotle and mango salsa. Pecan grilled zucchini and maple green Chile potato.

We never sell it the day we make it. Traditional meatloaf, distinct sw flavors with house chorizo and hatch green Chile.

Chicken breast stuffed with hatch green Chile, oaxaca cheese, chihuahua cheese and house made chorizo, then smothered in an amaretto mushroom cream sauce. Green Chile potato and sauteed vegetables.

Fresh salmon seared with house seasonings and topped with chipotle tomato relish. Green Chile potato and sauteed vegetables.

Ancho seared halibut topped with jalapeno hollandaise side by side with a red Chile shrimp enchilada. Sauteed vegetables and rice. Halibut.

Skewered salmon*, shrimp and halibut, Anaheim green chiles and red onions. Kabobs are topped with jalapeno Hollandaise, red and green Chile over pinto beans, red Chile rice and sauteed vegetables on a flour tortilla.

Beef tenderloin filet topped with jalapeno Hollandaise and green Chile cheese french fries.

Beef tenderloin filet topped with jalapeno Hollandaise. Served with a red or green Chile shrimp enchilada, red Chile rice and pinto beans.

Beef Tenderloin Filet, Las Cruces Kabob topped with Jalapeno Hollandaise over Pinto Beans, Rice and Sauteed Vegetables.

Blue adobe's version of a mushroom steak. Beef tenderloin filet and portabella enchilada with an addictive amaretto mushroom cream sauce. Onion strings and sauteed vegetables.

Jalapeno Hollandaise beef tenderloin filet served with chipotle pasta, green Chile potato and sauteed vegetables on a warm flour tortilla.

Beef tenderloin filet with blue lump crab, jalapeno bearnaise and red tortilla strips. Pecan grilled asparagus and chipotle pasta.

Beef tenderloin filet topped with twin pecan grilled shrimp and jalapeno Hollandaise. Red Chile chicken enchilada, green Chile potato and sauteed vegetables.