Joe’s Mission:
to strengthen our health,
to protect our land,
to grow our economy,
by serving local sustainable food.



What really distinguishes Joe’s is our passion for a sustainable, local food supply.
Roland and Sheila established Joe’s in 2002 as a diner – our intent being to offer an unpretentious comfortable atmosphere for locals who demand high quality local food and uncompromising quality of ingredients offered at a fair price.

We are indeed the biggest restaurant buyer of Farmers Market goods in Santa Fe. The farmers say this and our expenditures prove it.  We now spend well over $100,000 a year on locally produced foods.

What our guests demand is clearly in line with our passion for a local healthy sustainable food supply.  This is what drives us to continue in this direction.

Here at Joe’s many, many items are prepared from scratch on premises: fiore di latte (fresh mozzarella) is made daily, smoked meats, brisket, smoked salmon, all desserts and pastries, sauces, soups, pizza dough, dressings, some breads.

Since 1995 (starting at our first location – Pizza Etc.), we have led the Santa Fe food industry, in supporting the Farmers Market. 2008 we received the first Farm to Table award by the Santa Fe Alliance & City of Santa Fe, Mayor Coss.

Your hosts, Roland and Sheila, have a combined 60+ years in the restaurant industry!! Joe’s is not a chain or a franchise. Joe’s Diner is one of a kind.  We cannot compete with the chains’ marketing budgets. However, they cannot compete with our food or our service or our heart.

We cater a significant number of corporate office meetings, weddings, family events, community and church events and doctors’ office meetings and receive marvelous feedback.

We have our own pastry chef in house – Alleene does fresh desserts daily as well as beautiful birthday cakes and Gluten-Free options


Here is a partial list of local ingredients we use: grass-finished NM lamb from Antonio and Molly Manzanares, grass-finished beef from Mesa Meats.  Additionally our local ingredients include NM chile, NM grown flour, a variety of cheeses, house made mozzarella, fruits, veggies, sprouts, wines, beers, some breads, homemade desserts and NM spirits.

In 1990 Elizabeth Berry of Gallina Canyon Ranch near Abiquiu invited me to see her Farm. Having just come from the rich farming land in Ontario/Canada I was amazed at what farmers can do in the challenging environment of New Mexico.
She grew and promoted organic grown produce since the 1980’s to Chefs in Santa Fe. She also worked closely with Mark Miller who opened the Cayote Cafe.  Read about her in this article  https://www.ediblenm.com/ahead-of-the-curve/

Vacation rentals in the Canyon