A former Church’s Chicken and gas station now turns out some of the most celebrated Italian food in New Mexico. Yes, really.
The building traded fried drumsticks for lasagna, and nobody seems to miss the old menu.
The family behind it comes from Chihuahua, Mexico. They sharpened their Italian cooking skills in Los Angeles before bringing them to the high desert.
I love that kind of winding culinary road trip.
The menu stays loyal to Italy, with a New Jersey-style approach. Green chile barely makes an appearance, which feels almost rebellious in this state.
Even so, readers of a local paper keep voting it a top Italian spot.
There’s even a drive-through window for takeout pasta. I can’t imagine a better excuse to skip cooking tonight.
So how did a tiny former fast-food stop earn this kind of loyalty?
A Little Name With A Surprisingly Big Following
Piccolino means little one in Italian, and the name fits better than you might expect. The building once held a Church’s Chicken and a gas station before pasta took over.
That history makes the success of Piccolino even more fun to think about. A compact former fast-food spot now competes with fancy downtown dining rooms in Santa Fe.
The restaurant is family-owned and operated by Olga Tarango-Jimenez and her family. They come from Chihuahua, Mexico, and built their Italian cooking background in Los Angeles.
I like how that story breaks every rule about who cooks what. Good food doesn’t care about tidy expectations, and this kitchen proves it daily.
The space makes smart use of every inch it has. Nothing about it feels wasteful, and the focus stays on the plates instead of flashy decor.
A family running the show also shapes the mood in a quiet way. You get a place with personal investment, not a corporate checklist.
So when someone calls it small, they’re only right about the square footage. The reputation and the menu both stretch far beyond those walls in New Mexico.
Warm Bread Arrives Before You Even Make A Decision
Free bread is a strong opening move in any restaurant. Here, warm Italian bread shows up with marinara sauce, and sometimes pesto or olive oil joins the party.
That marinara has become one of the most talked-about things on the table. It’s the kind of starter that makes pacing yourself a real challenge.
A smart strategy helps here. Have a slice or two, then save room, because the main menu is long and portions run generous.
Of course, discipline is easier to plan than to practice. Warm bread and tangy sauce have ruined many good intentions before the entrees even land.
The gesture also sets the tone for the whole meal. It feels thoughtful, welcoming, and a little bit like being fed by a relative who worries you’re too thin.
Little touches like this tell you a lot about a kitchen. Someone cared enough to make the first bite count instead of rushing you straight to ordering.
Consider it a preview of what comes next. If the free stuff is this good, the paid stuff has a high bar to clear, and it usually does.
Plan On Taking Your Time With This Giant Pasta Lineup
Decision fatigue is a genuine risk at Piccolino. The menu covers ravioli, pastas, baked dishes, pizzas, veal, chicken, and seafood, so choosing one plate takes real effort.
Pasta lovers get plenty of options to chew on. Fettuccine Alfredo, shrimp Alfredo, and chicken and broccoli penne all appear among the choices.
The ravioli section deserves its own spotlight. Crab-stuffed ravioli stands out for anyone craving something filled and tender.
Gnocchi fans have a reason to look closer too. The Gnocchi Di Mare brings seafood into the picture for a heartier twist on those little dumplings.
My advice is simple. Pick one classic you already love and one dish you’ve never tried, then share with someone at the table.
That approach lets you explore without gambling your entire dinner on a single guess. It also gives you a solid excuse to come back soon.
The New Jersey-style cooking keeps everything rooted in Italian-American comfort. Expect familiar flavors done with care rather than trendy experiments that need a paragraph to explain.
Order The Lasagna Bolloco And Thank Yourself Later
Green chile rarely shows up on this menu. That makes the lasagna bolloco a fun exception and one of the dishes people mention most.
It’s a chicken Alfredo lasagna with green chile folded in. Think creamy Italian comfort with a gentle New Mexico nudge.
The kitchen generally keeps Italian food Italian, with no fusion shortcuts. So when green chile appears, it feels intentional rather than tossed in to please tourists.
Honestly, that restraint makes this dish more exciting. A rare guest star always gets more applause than a regular cast member.
Not into green chile? Classic meat lasagna and vegetarian lasagna are also on the board for traditionalists.
The baked dishes section includes stuffed eggplant as well. It’s a strong pick when you want something rich that isn’t built around noodles.
Lasagna also travels well, which matters at a place with a drive-through. Grab a portion to go and lunch tomorrow might already be solved.
For first-timers who can’t decide, the bolloco makes an easy starting point. It tells the story of this restaurant in a single, saucy square.
Chicken Piccata Fans Have Found Their Happy Place
Bright lemon, briny capers, and tender chicken make piccata a classic for good reason. At Piccolino, it ranks among the most mentioned dishes on the entire menu.
Chicken parmigiana gets plenty of love too. Crispy, saucy, cheesy comfort never really goes out of style.
The entree section is split into seafood, veal, and chicken. That layout makes it easier to find your lane when you’re hungry and impatient.
Veal parmesan sits on the menu for anyone chasing old-school Italian-American flavor. Chicken Chardonnay comes with mushrooms, pine nuts, and a creamy sauce.
Seafood lovers aren’t left out either. Pistachio-crusted halibut and crab-stuffed ravioli both appear, offering a lighter or more adventurous route.
Portions here tend to run large. Many entrees easily stretch into a second meal, so a to-go box is practically part of the order.
Here’s a tip worth remembering. Ask for extra bread with leftovers, because those sauces deserve a proper cleanup the next day.
Nobody ever regretted having good chicken waiting in the fridge.
Pizza Night Gets Serious Here Too
Pasta gets the headlines, yet the pizza quietly holds its own. Pies come in sizes up to 16 inches, with plenty of add-on toppings available.
The Pizza Stagione is a fine example of the style. It brings sun-dried tomatoes, artichoke hearts, and black olives together on one crust.
Simpler cravings work just as well. A pepperoni or cheese pizza is always a safe call for picky eaters or younger diners.
A large pie can feed two hungry adults with ease. That makes it a solid choice for sharing alongside an appetizer or salad.
Speaking of appetizers, fried zucchini and calamari fritti both appear on the menu. Fried mushrooms and mozzarella marinara round out the crunchy, snackable options.
Salads lean creative too. The Capri Salad pairs mozzarella, tomato, and basil for something fresh before heavier plates arrive.
Pizza also fits nicely into takeout plans. Order ahead, swing by, and you’ve got dinner for the hotel room or the living room couch.
Mixing a pie with a pasta is a crowd-pleasing move for families. Everyone gets a slice of the action.
Yes, You Can Grab Your Pasta Through A Drive-Through
Lasagna through a car window sounds like a dream invented by a tired parent. At Piccolino, it’s a real option for takeout orders.
The drive-through is a leftover perk from the building’s fast-food past. Few Italian restaurants anywhere can claim that kind of convenience.
Signs at the window prompt you to text when you arrive. That way, staff can start bagging your order before you even roll up.
Call ahead first so the kitchen has time to cook. Fresh Italian food still needs a little prep, even when the pickup is speedy.
This setup is perfect for busy weeknights in Santa Fe. You get a real meal without wrangling kids into a dining room or dressing up.
It also works great for travelers heading back to a hotel. Comfort food tastes even better with your shoes off and the TV on.
Keep in mind the restaurant takes no reservations for dine-in. So when the dining room looks full, the drive-through becomes a clever backup plan.
Fast-food bones, Italian heart. That combination is hard to beat.
Find It Off The Main Drag And Time Your Visit Right
Finding Piccolino takes a little intention. You’ll find it at 2890 Agua Fria St, Santa Fe, NM 87507, away from busier corridors like Cerrillos Road.
That off-the-beaten-path spot is part of the charm. It feels like a place locals pass along by word of mouth.
A recent remodel freshened up the building and dining room. The room now feels bright and modern while keeping a casual, welcoming vibe.
Italian-themed posters and art decorate the walls. It’s relaxed enough for jeans, yet pleasant enough for a birthday dinner.
Hours run from 11 a.m. to 8 p.m. Monday through Thursday and Saturday.
Friday stretches until 8:30 p.m., and the restaurant stays closed on Sundays.
The place gets busy, especially around dinner. Short waits are common, so arriving a bit early is a smart way to grab a table faster.
Lunch can be a great alternative to the evening rush. You’ll get the same menu with a little more breathing room.
Parking is available on site, which is always a relief in Santa Fe. One less thing to stress about.
Save Room, Because Dessert Is Part Of The Deal
Carrot cake at an Italian restaurant might raise an eyebrow. At Piccolino, it’s one of the desserts people bring up again and again.
Tiramisu is another star on the sweet side. Soft layers and coffee flavor make it a fitting finale for a big pasta dinner.
Flourless chocolate cake is there for serious chocolate fans. Crème brûlée and gelato offer lighter or creamier ways to wrap things up.
Too full to finish? Desserts travel home nicely, so ordering one to go is a clever move.
That approach also helps you resist overeating after the bread, entree, and maybe a shared appetizer. Your future self will appreciate the planning.
All of this sweetness caps off a strong track record. Readers of the Santa Fe Reporter have repeatedly named Piccolino among the city’s best Italian restaurants.
That kind of steady recognition says a lot in a food-loving town. Earning it once is nice, but earning it repeatedly takes consistency.
So grab a fork for dessert and enjoy the finish. Few New Mexico meals end as happily as this one.