Las Trancas Restaurant

1008 S. Solano Dr.
Las Cruces, NM
(575) 524-1430

Las Trancas

Las Trancas opened in 1996–a recent date for a restaurant that I consider to be one of the old standbys for traditional New Mexican food. In fact, I found out in 2025 that it has already gone through a change in ownership, and along with this some changes in the food. I was going to transfer my old review to here and then just add the new things I try. I am discovering though that I need to start from scratch with a new review.

The new people seem to really know what they are doing, and must have had good experience with home cooking or working in other restaurants. Thus I think it is accurate to describe this restaurant as being an old standby, because it is certainly one of the best.

Chips and Salsa
Here the chips cost extra but salsa is provided automatically with certain plates or on request with any meal.

Red and Green Chile

Stuffed sopaipilla served Christmas style

After Nellie’s closed I began an intense search for a Stuffed Sopaipilla that would be good enough to take the place of the sopaipilla compuesta that was served at Nellie’s. I definitely found a good one at Las Trancas. The size of the sopaipilla is about the same as the small compuesta plate they sold at Nellie’s. The chile here would probably surpass the ones at Nellie’s–particularly the green. In fact I would be ready to nominate Las Trancas as having the best green chile in New Mexico. On any given day I think any particular top ten restaurant could win, but I think Las Trancas’ green chile would always be in the top ten.

One thing not evident from the photo of the stuffed sopaipilla is that this is an a la carte item (designated because it does not come with the usual rice and beans). This a la carte item is about all I can handle with the large amount of side salad and carne adovada that is included. Nellie’s used to serve all of these items on top of the sopaipilla, while Las Trancas gives you the opportunity to have the same ingredients if you want.

For me it seemed like the chile came perilously close to the five-chile heat level I use to designate heat levels clearly above the norm. The sopaipilla itself works to mitigate any chile consumption the customer gets that is beyond the level of their own comfort zone.

Other Dishes
My old review recommended the green enchiladas, and I suspect I would make the same recommendation with the ones that are now served.

Other Notes
From recent and past visits this restaurant has proven itself to be one of the best in town for New Mexican food. Some changes have been made recently including changing the cooking oil from canola to regular vegetable oil.

RATING: 25

Mexican Food Details

Chile Index:
Cooking Oil:	Vegetable (Lard used in refried beans)

 

Special Ratings

	Red Enchilada
	Green Enchilada
	Stuffed Sopaipilla
	Rice
	Chips
	Salsa