The name of this place is Bel Shore. It is hands down the best red Menudo ever. I have had white and red Menudo and Bel Shores Menudo is the best. It is authentic. The place has more Hispanics than Gringos and most of the conversations are in Spanish. The place is packed on Sundays and most tables are eating Menudo and many locals come in with pots and ordering enough for the family. Bel Shore does have other great Mexican plates. They are only open Thursday - Sunday for Breakfast and Lunch. The owners and staff are family and very friendly. If you find yourself in Deming, NM this is the place to eat. read more

On a road trip with my family and pulled over to eat here. The service was awesome! And the food was amazing! Especially the menudo. They came up and talked to us and made us feel welcomed. Would definitely come back again! And good prices! read more

"If ever there weer A Word that describe Greatest Ever Hands Down,Then come by an sit awhile,an Bask in Authentic Genuine Mexican Cuisine that' ll make you wanna"Slap yo' Mama." read more

Menudo, Pozole, and even Navajo Stew, should be made by starting out with dried corn in my opinion. Dried corn take hours to cook so a lot of people substitute canned homoney which reduces the cooking time. If you don't start off with dried corn or "nixtamal", you have two strikes against you no matter how hard you work on the other flavorings. If you want to know about good Menudo and Pozole and why dry corn is necessary, you need to read Diane Kennedy's "The Art of Mexican Cooking" Diane doesn't state it, but good menudo is like good sex, substituting or shortcutting just isn't the same. I hate TexMex and for some reason it's hard to find any kind of Mexican soup in Texas. Thus the first thing I do after leaving Texas and crossing into New Mexico, is try to fill up on a big bowl of menudo. I was delighted to find the "MENUDO Restaurant" in Deming. With a name like, that I expected Big Things. What I got though was big, but it was a Big Let Down. They short-cutted my soup with canned homoney. I should have asked first, which would have prevented a big disapointment. My advice is either the the owners change the name of their restaurant, or use dried corn and take the time to make real pozole. read more