Click to read the latest News article about Vladimir Costa and 15.quince grill & cantina.


Enjoy Dining & music on Saturday, May 14th with Alitplano playing World, Flamenco, Gypsy, Middle Eastern, Classical & Celtic Music!

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Click to enjoy Gulch Radio!

15.quince restaurant exterior with hula-hoop
15.quince bar
psychodelic mariachi's perform at 15.quince
tap beers at 15.quince

Unique Site Visits since 10/13/2009

15.quince grill & cantina Welcomes You!

We know you have many choices when it comes to restaurants in the small historic town of Jerome Arizona. We invite you to come by and browse our menu of fine New Mexican cuisine.

15.quince grill and cantina welcomes you into a warm and artistic atmosphere so that you may enjoy your meal. Our menu contains a fusion of home made foods with Native American, Spanish & Mexican influences.

The owner, Vlad and his employees invite you in to savor our unique blend of New Mexican Cuisine.

15 quince restaurant at sunrise in Jerome Arizona


Join us for Artwalk on Saturday, May 7th!

Ground Wire to perform from 6 to 9 pm

Come join us for Saturday Art Walk in Jerome. Enjoy a wonderful meal and enjoy the musical stylings of "Ground Wire". Have a cocktail or two and enjoy your evening with us!

Tulips in Jerome arizona
Tulip Garden in Jerome Arizona

What is New Mexican Cuisine?

New Mexican Cuisine comes from a unique blend of influences. New World corn, beans, and chiles combined with Old World garlic and onions; Spanish, Mexican, and Native American cooking approaches simmering together for 500 years to create regional flavors so distinctive they are known the world over.

Central to this cuisine is the chile pepper; vital enough to its culture, to be named the New Mexico State Fruit. Cultivated over the centuries, regional varieties, like Hatch and Chimayo, have taken on the flavor of their specific landscapes. Originally domesticated in Ecuador over 6,000 years ago, chiles greeted Columbus when he arrived in the Caribbean. Their value as spice, food, and medicine was recognized, and from there they were introduced to the world. Spanish settlers brought chiles with them along the famed Camino Real (Royal Road) from Mexico City to Santa Fe as they infiltrated the Southwest. The seeds took hold and flourished in what was then Mexico. The borders changed, but the chiles remained and today New Mexico is the number one producer in the United States.

"Red or Green?" The State Question of New Mexico asks what type of chile sauce the diner would prefer. Some are adamant that green is superior, others that red is the only choice. Then there are those of us who cannot take sides and order our burritos "Christmas style" with both. Chile is a soup-like sauce made by cooking roasted green chiles or dried, ground red chiles and is served by itself or lavished over everything from the humble burro to the most dignified enchilada. Roasted green chile strips are delicious on burgers or diced into soups.

A century ago, chiles tended to be either very hot or very mild. We can thank New Mexico horticulturalist Fabian Garcia for a lifetime of research that gave us a whole spectrum of chile varieties in standardized sizes and heat levels. As many early European settlers and Americans from the East, unaccustomed to a spicy palette were unable to appreciate the broad range of Southwestern traditional foods, his work opened the market to a vast number of people who never would have eaten chile before and at the same time, revolutionized chile agriculture. Today we can enjoy the great flavor of our favorite New Mexican dishes in any intensity of spice.