Proceed a few more miles until you are in the village, then continue most of the way through town, until you are starting to worry that you've missed it. My last visit was in April 1995. I think it's the best thing I've had there, and possibly the best carne adovada I've ever had in a restaurant. A sopaipilla is a light fried bread with a large cavity inside. I like to bite off one corner, pour a little honey in, and then move it all around so the honey coats the bread from the inside.
Prices are moderate.
It seems that internationally famous linguist Charles Berlitz was having lunch at the Lota Burger in Pojoaque. For an appetizer we had the small guacamole. I was surprised and pleased to note a little color to them, as if they were made with some whole wheat flour. I liked today's version a lot. It was yummy.