Beef Buggy Las Cruces

17/05/2026

🌵 The Story of the Beef Buggy Team
Out where the desert sun paints the sky in shades of gold and orange, and the mesas stand tall against the horizon, something special came together—something bigger than any one place or plate. It started with a dream… and a love for good food.
They called it the Beef Buggy Team.
Each member came from a different corner of the United States, carrying with them not just recipes, but traditions, stories, and a whole lot of flavor.
At the heart of it all was Uncle Jimmy from Iowa, a hardworking farmer with a straw hat and a big smile. Jimmy brought his famous loose meat sandwich, simple, hearty, and honest—just like the Midwest itself. His cooking reminded everyone that good food doesn’t need to be fancy—it just needs to be made with care.
Then there was Uncle Tony from Chicago, who rolled into the Southwest with bold flavors and big-city pride. Tony’s specialty was the legendary Chicago-style roast beef sandwich, piled high and dripping with rich, savory goodness. He added a touch of urban grit and flavor that turned every meal into something unforgettable.
From the bustling streets of New York City came Cousin Frank, fast-moving and quick-witted, always working the grill like a true deli pro. Frank brought the iconic chopped cheese sandwich, sizzling with energy and flavor, capturing the heartbeat of the city in every bite.
Next came Cousin Jack from Kansas City, known for doing things his own way. Jack’s pride was his hearty chili, slow-cooked and packed with bold spices. Whether it was game day or a quiet evening, Jack’s chili brought people together, one warm bowl at a time.
And finally, there was Granny from the Blue Ridge Mountains of Virginia, the soul of the group. Granny didn’t need fancy ingredients—just a skillet and time. Her sawmill gravy, rich and comforting, reminded everyone of early mornings, hard work, and family gathered around the table.

17/05/2026

Meet Cousin Jack, straight from the Midwest. He’s bringing his signature chili to the menu—hearty, bold, and full of heartland flavor.

12/05/2026

The world has changed a lot since 1914, when the NMSU Extension Office first started offering publications about domestic food cultivation and food storage. These publications have traced those changes marking the introduction and use of such new tools as pressure cookers, electric refrigeration, and freezers.

“Growing the Mesilla Valley: NMSU Extension Office Through the Years” examines a wide range of pamphlets, circulars, and handbooks that address the importance of properly preserving food and other food-related topics. The exhibit is at the Branigan Cultural Center through Saturday, August 15.

12/05/2026

10/05/2026

This is Granny, straight from the hills of Virginia, bringing her famous Sawmill Gravy with Hamburger, just like it’s been made for generations.

10/05/2026

Let us introduce Cousin Frank from New York—he’s bringing the iconic Chopped Cheese Sandwich, straight from the streets of NYC.

10/05/2026

Meet Uncle Jimmy, all the way from Iowa. He’s serving up the legendary Loose Meat Sandwich, simple, hearty, and full of Midwest grit.

10/05/2026

Let us introduce Uncle Tony from Chicago—he’s rolling in with the iconic Chicago Roast Beef Sandwich, packed with bold, beefy flavor and Windy City attitude.

10/05/2026

You can see my post regarding Dixon's Famous Chile, Kansas City, on the Gold Medal BBQ-Iowa page. A similar type program is something I am considering launching. Either fixed or possibly even Mobile.

And it is a program that is being considered for the new Beef Buggy, Las Cruces, NM, that will launch in June.

With that said I am soon headed to Fred and Red's, Joplin, MO to see what is being offered there. See link in comments.

Until I make the trip I will continue to research this place. See video link posted in comments.

10/05/2026

Before meat was nicely pre-cut and sealed under plastic wrap in the grocery store, people had to butcher their own meat. This is an involved process whether dealing with domesticated livestock or wild game. And you want to make sure you’re doing it right so that the meat doesn’t spoil. Thankfully, the NMSU Extension Office offered information about how to process animals for meat. These publications were part of their mission to provide scientific information to the public about safely handling, preparing, and storing food.

Come learn more about the wide range of topics that these Extension Office publications offered Mesilla Valley residents in the exhibit “Growing the Mesilla Valley: NMSU Extension Office Through the Years.” Curated by Dr. Erin Wahl and NMSU students Isabella Sanchez and Joshua Cdebaca, the exhibit draws on over 110 years of Extension Office publications. The exhibit runs through Saturday, August 15 at the Branigan Cultural Center.