Anaheim Jack’s Patio Party: From Mild to Wild

patio party
An experienced staff of cooks, bartenders and waitstaff await your dining pleasure at Anaheim Jack’s. From L-R are: GM Steve Silva, Shaye Ventura, Asst. Mgr. Pepe Cuevas, Britni Ward, Bobi Taylor and Kalyn Sheffield.

Anaheim Jack’s Patio Party: From Mild to Wild

What better place to celebrate the coming summer months (Tuesday, June 20, 10:24 p.m. [MDT]) than in the scenic mountain village of Ruidoso? Things are happening, social gatherings splurge, and flimsy excuses are used for even the slightest amusements. That’s not necessarily self-indulgent, but rather, it can be a carefree and needed time out from the daily grind most of us endure.

If that’s the sort of “therapy” you think you may require, then the popular eatery and “watering hole,” Anaheim Jack’s (1097 Mechem), is about to have just what you might be looking for. General Manager Steve Silva has put together an interesting celebration for June 17. The event is being described as a patio party (with a seating capacity of 50) replete with the live local band of Last Night’s News at the patio party. Frontman, Piper Adamian will lead the way from 6 to 8 p.m. The interior dining rooms (two) can seat 96 individuals.

Menu and Staff

Do you find yourself being tired of boring burgers? Then Anaheim Jack’s has a menu for you! The Huevos Rancheros burger with corn tortillas, fried egg, bacon, shredded cheddar and green chile is a favorite. You can also try the Billy the Kid, 100 percent ground beef hamburger with bacon, guacamole, green chile (only from N.M.) and pepper jack cheese. There are multiple other choices of beef burgers certain to satisfy your pallet – from mild to wild. The appetizers are all made from scratch. There are monthly food and drink specials.

Another essential part of the restaurant puzzle includes the cooks, bartenders and wait-staff. Silva seems to have a knack for hiring respectful, pleasant, as well as highly personable people who know how to genuinely smile. An additional mainstay of Anaheim Jack’s is the large craft beer selection. There are 15 on draught and seven bottled varieties in addition to domestic beers and wines.


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Kalyn Sheffield draws one of the 15 craft beers on draught.

Craft Breweries and microbreweries have grown exponentially over the past 30 or 40 years in New Mexico. Both categories are interchangeable. Since the close of the 90’s these smaller independent brew establishments have been referred to as craft breweries and are classified as such because each one produces fewer than 15,000 U.S. beer barrels (460,000 U.S. gallons) annually.

Not surprisingly, as these smaller breweries that emphasize flavor and quality grow, alcohol sales are dropping exceedingly. New Mexico now ranks 12th for breweries per capita with 27. In June, it was estimated 3 percent of craft beer is sold in cans, 60 percent in bottles, and kegs represent the remainder of the market. And Anaheim Jack’s serves a select percentage of them.

“We try to set a trend in Ruidoso,” General Manager Silva explained. “And that includes an established menu with new items along the way. We try to re-invent ourselves monthly or every other week.”

The bar dining room has seven large screen TVs. In addition, the adjoining eating expanse has three similar visual entertainment systems. Children are welcome. The menu of gourmet burgers and craft beers has achieved the title for “10 Best” by Reader’s Choice USA Today.

Most noteworthy, on July 7, Anaheim Jack’s will present another Ruidoso band, the Homegrown Boys, from 5 to 9 p.m. on the patio. July 27, will see Nashville CMT star, Matt Mason, appear on the veranda from 6 to 9 p.m. Silva has known Mason for several years.

So for a taste of something different, a friendly atmosphere, excellent cookery and gracious servers, come on over to Anaheim Jack’s. As GM Steve Silva said, “People like to dine out, not just for the food but the experience.” Hours of operation from Sunday through Thursday are 11 a.m. until 9 p.m. Friday and Saturday it is open from 11 a.m. to 10 p.m. For more information call 575-808-8340.

—Michael Curran