The history of Andele Restaurant starts in 1996, when Phil Schneider and his daughter Andrea opened a humble take-out window with limited menu options. The small eatery quickly earned a reputation of its signature dish, delicious tacos al carbon made with the highest-quality chicken, beef, and pork slow-cooked on a spit in front of a wood-burning oven.

As the restaurant grew in popularity, it moved to its current location in Oñate Plaza where it offers multiple dining rooms, a fiesta room and a tortilleria. Offering customers the highest-quality, preservative-free corn and flour tortillas has been a popular decision at Andele Restaurant and Andele’s Dog House.

Andele’s Dog House was opened in 2010 to add a patio dining concept and was one of the first
dog-friendly restaurants in the area. A few years later, the Schneider family purchased the Ol’ Gringo Chile Company, where popular Andele salsas are jarred for retail sales. Along with the separate
Ol’ Gringo line of sauces and chile, the company distributes the unique flavors of New Mexico chile nationwide.

Today, Andele Restaurant is a local favorite for traditional New Mexico style meals, whether for breakfast, lunch, or dinner. You are invited to “get your fix” at Andele seven days a week!

Phil during the construction of the
new building at Onate Plaza.

The famous salsa bar during the construction
of the new restaurant.

Phil and Andrea at the first Employee Christmas Party
 in the new restaurant at Onate Plaza.