Cowgirl BBQ

The Cowgirl BBQ opened its doors to Santa Fe in 1993 and it’s been great barbeque and exuberant nightlife ever since. Down-home friendly service, generous portions and “Way out West” spirit have made the Cowgirl a favorite with both visitors and locals. On any day, you’ll find families with their little cowpokes brushing elbows with an eclectic assortment of working ranch hands, artists, craftsmen and professionals who make the Cowgirl their home away from home. Patio dining is a sure sign of spring at the Cowgirl when diners claim their favorite table to chow down and do some people-watching.

Chef Patrick Lambert skillfully executes the Cowgirl menu, which features mesquite-smoked barbeque and a whole lot more. All smoking is done on premises, and he takes great pride in the quality of the smoked brisket, chicken, and baby back ribs. Sirloin, T-bone and filet mignon are the best value in town and the seafood choices feature grilled bourbon salmon filets, cracker-fried catfish, blackened mahi and Patrick’s signature seared scallops. All this plus a wide array of regional American dishes ranging from New Mexican specialties to Tex-Mex, Cajun-Creole and Carribean.

Nightly live entertainment rounds out the scene at the Cowgirl, with Americana and alt-country acts, blues artists, country singers, songwriters, karaoke, DJs and touring bands adding up to the best small club for music this side of Austin. Legendary Frozen Margaritas, a complete tequila selection and a dozen craft brews on tap, and 4 pool tables help make the Cowgirl one of the liveliest nightspots in town. The Cowgirl is open every day for lunch and dinner midnight (except Sunday to 11pm), with Ranch Breakfast served on the weekends. Reservations are welcome.

Date_add This restaurant accepts reservations during Restaurant Week.

Dinner Menu

First Course

Rio Grande Gumbo — Andouille sausage, chicken, okra, crawfish tails, shrimp and green chile in a dark roux-based sauce

Creole Crabcake — hand-picked crabmeat with savory spicesand bread crumbs, flash-fried and served with creole and remoulade sauce

Cajun Harvest Salad — roasted yellow beets, asparagus, rosted red peppers, mixed organic greens charges with shaved fennel and watercress, with goat cheese and Marcona almonds

Main Course

Nature Source All Natural Filet Mignon — hormone- and antibiotic-free 8-oz. filet with porcini mushroom demi-glaze, scalloped potatoes and grilled vegetables

Cajun Blackened Mahi — served on a bed of rice with creole creamed spinach and artichokes (Sardou)

Roasted Corn Custard (Macque Choux) — Served with Creole sauce and grilled vegetables

Crawfish Etouffee — sauteed crawfish tails in a rich, roux-based sauce on a bed of rice

Desserts

Mud Pie — Dulce de leche and vanilla ice creams layers with chocolate on an Oreo Cookie crumb crust, topped with pecans, Belgian chocolate sauce and whipped cream

Whiskey Bread Pudding — classic N'Awlins-style with bourbon hard sauce

Molten Chocolate Cake — Belgian chocolate cake with vanilla bean ice cream and whipped cream