About Pasqual's

Pasqual's is a small cafe by any standards, seating only fifty at a time, but each day the kitchen makes enormous quantities of food. We bake dozens of loaves of bread, churn gallons of ice cream, create chile sauces by the potful, hand-chop the ingredients for crocks of salsas, and perform countless other operations. We are devoted to food quality, and currently offer organic and naturally raised beef, pork, eggs, dairy, produce, sugars, flours, maple syrup, flavorings and spices!
Edible Santa Fe
by Andrea Feucht, Photos Sergio Salvador
Fall 2011
Cafe Pasqual's "One organic food and art nation under Katharine" This is a story about a restaurant. By reputation or personal experience, it is a place you know...read more
Link to Pasqual's in Edible Santa Fe Fall 2011 - Scroll to Pages 32/33
Fall 2011
Cafe Pasqual's "One organic food and art nation under Katharine" This is a story about a restaurant. By reputation or personal experience, it is a place you know...read more
Link to Pasqual's in Edible Santa Fe Fall 2011 - Scroll to Pages 32/33
New York Times
By Julia Moskin, Photo by Evan Slung
January 4, 2011
"The Humble Plate of Hash Has Nobler Ambitions"
"When I was little, corned-beef hash was what we called midnight breakfast, always a treat," said Katharine Kagel, the chef. . .read more
Click here to read about us in the New York Times
January 4, 2011
"The Humble Plate of Hash Has Nobler Ambitions"
"When I was little, corned-beef hash was what we called midnight breakfast, always a treat," said Katharine Kagel, the chef. . .read more
Click here to read about us in the New York Times