Seed oil free restaurants in New Mexico
Short answer
27 places in New Mexico are reported to cook without seed oils: 20 cook with animal fats or fruit oils — beef tallow, lard, duck fat, ghee, butter, olive, avocado or coconut oil, 7 fry in peanut oil. Each entry reflects what the venue has been reported to use rather than an inspection, so call ahead before you rely on it.
Cities in New Mexico
Elsewhere in New Mexico
Towns with fewer than 3 venues do not get their own page, so their entries are listed here.
Greg’s BBQ
629 S Main St, Belen, NM
beef tallowBuffalo Wild Wings
1801 W Pierce St, Carlsbad, NM
beef tallowchainBuffalo Wild Wings
3505 N Prince St, Clovis, NM
beef tallowchainBuffalo Wild Wings
1120 Joe Harvey Blvd, Hobbs, NM
beef tallowchainBuffalo Wild Wings
1901 Main St SW, Los Lunas, NM
beef tallowchainBuffalo Wild Wings
747 N Main St, Roswell, NM
beef tallowchainOutback Steakhouse
4921 E Main St, Farmington, NM
beef tallowchain
Frying in peanut oil
Peanut is a legume rather than a seed, so peanut-oil fryers appear on most seed-oil-free lists. The oil is still roughly a third linoleic acid, and opinion in the seed-oil-free community is genuinely split on it — which is why these venues are counted separately here rather than folded into the number above.
Five Guys
5000 E Main St #2, Farmington, NM
peanut oilchainFive Guys
1121 Unser Blvd SE, Rio Rancho, NM
peanut oilchain
What to ask before you order
A kitchen can change supplier without changing its menu, and a venue that roasts in tallow may still fry in something else. Four questions settle it in about ten seconds:
- What do you fry in? — the fryer is where the volume is, and it is often a different fat from the grill.
- Is the dressing or sauce made in house? — bought-in dressings and mayo are almost always canola or soybean.
- Are the buns or tortillas baked here? — bakery goods are a common hidden source.
- Do you cook the vegetables in butter or oil? — the answer is frequently a blend.
How to read this list. Each entry reflects what the venue has been reported to cook with. It is not a certification, nobody has inspected these kitchens on your behalf, and menus and suppliers change — treat it as a shortlist to call, not a guarantee. The four questions above are worth asking even when a place is listed here.
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