On January 6, local Mexican restaurant Cactus Blue announced their new seasonal menu for winter of 2025. It consists of an appetizer, a soup, two entrees, and one dessert. Adam Gangewere, the restaurant’s owner, introduced the seasonal menu as, “…an extension of our house menu which will change every few months. These additions allow our head chef, Pete Sokolski and team to add more creativity, flavors and exciting dishes for guests to try.”
This winter’s appetizer is a Winter Dip, made from Cactus Blue’s luxurious three cheese blend, charred tomatoes, chorizo sausage, and guajillo chiles, and it is served with their house made tortilla chips. Next up is their seasonal soup, a poblano and corn chowder. This creamy soup is made with poblano peppers roasted corn, and is also served with chips. Maddie Powers (10) said, “The poblano chowder was delicious, I wasn’t expecting to enjoy it as much as I did!”
One of two entrees on the special edition menu is Tacos de Alambre, steak tacos with peppers, onions, chorizo, bacon, cheese, and corn tortillas. This meal is served with red onion, cilantro, verde sauce, and lime on the side. The other seasonal entree is the beef and black bean chili empanadas. These empanadas truly embody the best of two meals, fusing the indulgent pastry on the outside of empanadas with chili’s distinctive blend of tomatoes, beans, and beef. This dish also comes with a tangy chipotle garlic aioli, expanding on the empanadas’ complex flavors.
Last, making for a phenomenal grand finale for everyone with a sweet tooth, is a gingerbread churro for dessert. Instead of a regular churro with gingerbread spices baked into it, this dessert is soft gingerbread wrapped in a cinnamon sugar covered tortilla-like breading on the outside. This dessert is served with whipped cream, a caramel drizzle, and seasonal colored sprinkles for a fun twist! Powers described the churro as, “…insanely good, with the churro on the outside and gingerbread filling on the inside, it made the perfect combination!”
Cactus Blues winter of 2025 menu will only be available for a limited time, but there is no need to worry about losing this lineup. Adam Gangewere told our staff, “We’ve already started working on the spring menu starting early April, stay tuned for that.”
