Sopa's Restaurant — Restaurant in Bosque Farms

We came the Friday after lent, which was our mistake. They have famous unlimited fried fish on Fridays, and that being the only meat Catholics can eat, the place was packed. We lucky came right when the rush was leaving, and the staff were struggling to keep up. We were sat pretty quickly by what appeared to be a helpful busser of sorts, ensuring that the tables were ready and clean. He could have 5 stars, and even our actually busser or server assistant, a young man probably 20 years old or less. He had fantastic work ethic, always stayed busy, always checking on our drinks, and asking if we were ready for another order of fish. Our server on the other hand... here's the thing. I'm a server, so I understand that after rush catch up. I get how your mind can be thinking so fast, that even when it slows down, it's still moving so fast to catch up to what you've missed and all of that, but our server was so out of it. She couldn't come to greet us for at least 10-15 mins, and then probably another 10 after that, till she could drop the food off at the tables around us, then come over and actually say more than "I'll be right over." At least the busser had our drinks and provided the chips for the table, but we were out of chips before we ever saw the server, so I guess it was a good failed effort to hold us over. When she came over, she took our order of 3 of the fishe and one fried steak, a side of rice and some sopapias. The fish took longer because they seemed to always be starting a new batch to catch up with the rush, and I can't say they didn't try to put the second order in earlier to make up for it, but the second order still took a very long time. The fried steak didn't really taste like steak. She admitted to leaving my rice on the line, seeing it and forgetting I ordered it, wondering who it was for. I did remind her a couple of times and saw her bring out 2 more tables orders before she asked the busser to grab it for her. It was probably sitting on the line for 15 mins before it got to my table, but it didn't taste dry or old from sitting up there. It actually was very moist... Maybe to moist. It's like the spice was really a sauce that they mixed it in, that was too wet, and couldn't get the flavor to stick to the rice. Not the best in flavor. I didn't finish it. Oh. And it's like $2.50 for a small side dish that anywhere else may cost $1. The slaw on everyone's fish plates WAS water. It was good, just maybe got the bottom, or should have been strained more. It was honestly a cup of water with cabbage though. They said the fish wasn't as impressive as they thought, and the people we were with didn't like the sopapias when they had them in the past, yet I was still excited to taste them... except they never came. They were not on the bill either, so that's good, though I know it's because she never rang them in. It may have just been the day we went being a wreck for the whole team, but that doesn't change the 2 star experience we had. 2 being for the good bussers and the attention we got from the young one. Probably still...

I have been eating @ Sopa's for several years because the food is delicious, authentic New Mexican food and I never leave hungry. A few weeks ago however, I had a disappointment when I stopped in for my traditional enchilada dinner. As usual, the food arrived and looked delicious and plentiful. After shoveling a couple of delicious forkloads in my mouth, I noticed something was amiss. What originally appeared to be the usual full mound of enchiladas, papas and rice was actually a thin layer of each on a convex (raised in the center) plate. Now, I don't eat out often but I can honestly say this was the first time I have ever seen this illusion used by a restaurant. We've all seen it in grocery stores in such things as bags of chips filled mostly with air, but on a plate, in a restaurant --- really? The quantity of food was at least a third less than usual and, although still delicious, left me hungry at the end of the meal. I understand costs have gone up everywhere, and I'm sure that Sopa's has been affected by this as well and is trying to find a way to maintain their profit margins. I don't know about the majority, but personally speaking, I would gladly pay another dollar or two for a full plate than to have someone try to dupe me into thinking I am still getting the same quantity for the same price. I wonder how much those tricky plates cost. I love Sopa's quality but when it comes to the food industry, quantity can be just as important to an strong appetite. I sincerely hope they re-evaluate their approach and return to traditional plates filled with their delicious food. PS - My ratings reflect my disappointment with this practice, not the quality...

Broke my own rule and went here an hour before closing. They were very busy. I can see why. They didn't make us feel rushed at all. Several families came in after us. The service was great. Very attentive, we never had to ask for refills or anything else for that matter. The server and the host frequently asked if everything tasted good, if we needed anything, etc. Now for the food. I assume everything is made from scratch here. At least what we ordered was. The cheese burger was a fresh ground beef patty, not frozen. It was cooked medium well and actually had seasoning on it. The hand battered chicken fried steak was very good. The steak fingers were a cfs cut into strips. Which was fine with me. The flavor was great! The combo plate with beef enchilada, relleno & taco with red & green was also very flavorful and tasted great. Fresh sopapillas, fresh chips & salsa. I was honestly impressed with this place and highly recommend it. In summary; great service, fresh, hot, made from scratch food with lots of flavor. Try it you...