The Rancho Lewis story begins in the land before borders... from the valleys of the chile pepper fields to the cactus-covered mountains, it's a place where West Texas, Chihuahua, Mexico, and New Mexico meet.
Pitmaster John Lewis is honored to share his interpretation of the food he grew up eating in El Paso with Charleston. Here at Rancho Lewis, it's border-food-meets-cowboy cookin’.
Our menu is inspired by regional ingredients, and we go straight to the source. The Northern Rio Grande Valley produces our Hatch red and green chiles, pinto beans, mesquite firewood, beef and more. After countless trips to the area to work with local farms, cooks, and purveyors, we’re proud to stock our kitchen with the very best.
We can taste the difference and you will too.