Annie’s Santa Fe was a Kansas City Mexican food restaurant chain that was very popular in the 80’s and 90’s. They had multiple locations in OakPark, South Kansas City(Bannister Mall), Topeka and the Plaza. Annie’s was a very successful restaurant and introduced many Kansas City patrons to mainstream classic Tex-Mex dinning. Annie’s was likely the first place you had Mexican other than TacoBell and it was certainly the first place you ever had free chips and salsa. The menu had lots of fried options like deep fried tacos, taco salads with edible bowls and burritos. Don’t kid yourself, the first time you saw an edible bowl it was the coolest and it was probably at Annie’s. Annie’s food is also remembered for the all-you-can-eat lunch taco and fajita bar, spoon bread and fried ice cream dessert. Many tried to duplicate the Tex-Mex model and Chi-Chi’s had some moderate success. Annie’s was a lot of things to a lot of people and you might not have known that Annie’s also had a wild side, a very wild side. Annie’s was the earliest prototype of the current bar and grill concept that packs the restaurant with diners during the day and flows cocktails after hours. Before Applebee’s and 54th St Grill was Annie’s Santa Fe.
At sundown this lovable Mexican restaurant turned into a disco scene that introduced Kansas City to margaritas, tequila shots and bad pickup lines. The swag we hear about today was born at Annie’s, in the back booth, about 1986. Annie’s Santa Fe was a wild swinging suburban yuppie disco “Sex-Mex” bar. The bar scene at Annie’s was rad and regularly featured Royal players, power drinkers, brawls, bighaired woman, stonewashed jeans and mullets on proud parade. Chiefs players took over the bar on Sunday nights. There was always a lively club style DJ(Debbie Z)that coordinated dance contests, jalapeño eating events and other adult themed party games between Madonna songs. If you know anyone that is currently in their late 40’s they probably have an Annie’s war story for you.
Annie’s Santa Fe is a Kansas City food legend and part of the colorful history of Kansas City eats.
Editors Note: Back-In-The-Day articles highlight famous Kansas City restaurants that have been closed for many years but their legend continues.
Fred is a enthusiastic and opinionated food writer that dreams in barbeque, craves street tacos and boasts about organics. Fred is an adventurous eater who balances the local classics but loves to try out the new spots and trends. Fred loves the Downtown/Crossroads/Westport lunch scene and is currently campaigning for true BBQ in the BBQ Dead Zone(aka: Liberty MO).
Barbra says
Hi
Do u by chance know anything about Annie’s painting in the bar
Jim Fisher says
Last seen in Haddad warehouse at 31st and Gilliam in 2008.
Charlotte Macpherson says
I loved the salad dressing used on the Annie’s Salad. Do you know where to find the recipe for it?
Sher says
Omg right! Best stiff ever made lol.
Azran says
Hai
Wayne says
It was basically Hidden Valley Ranch mix, 2:1 sour cream to mayo, crushed avocados, fresh lime juice, and Tabasco sauce. I haven’t made it in 35 years so I can’t remember the amounts.
JEFF ralston says
any idea what the fajita recipe was?
HEIDI says
Jeff, the fajita marinade was based on the Gilbert-Robinson teriyaki sauce. I can’t say it’s a duplicate, but I take a bottled teriyaki…not a super syrupy one….and add juice of half a lime, a splash of tequila, a spoon of brown sugar, a little water, and several good shakes of a Mexican spice blend or fajita seasoning from a pouch. I marinate sirloin chunks (that’s what we use at home…of course it was flank steak at the restaurant) and chicken breast chunks…hubby grills them, then we cut them up into manageable pieces and throw in a hot skillet with plenty of the marinade so they get well coated.
Kathy says
Does anyone know where the statue went that was outside the front door?
Michelle says
ISO Annie’s SantaFe chicken nachos recipe!!?!
Rick says
Freshly fried corn tortillas cut into quarters. Picked chicken of course. Annie’s Santa Fe salad dressing. That consisted of sour cream mayonnaise avocado cumin salt and white pepper and cheese. It was topped with chopped green scallions.
I worked at the Plaza location from 1980 to 1985.
Tom says
Let me know your name I work there at the same time
Mary says
I did as well
Tami says
Anyone know the marinade you used for the steak taco salad
Rick says
Kikoman soy sauce
White vinegar.
Something like a 4 to 1 ratio
Keirston Williamson says
Anyone know their chili recipe?
SHamilton says
There was also one in Gladstone on Antioch Road!
Sharon says
We use to go to Annie’s Santa Fe at Bannister Mall. I loved the Annie’s Downfall cocktail. And the Tex-Mex was wonderful.
Sue says
Yes! I loved the Annie’s Downfall too! And the food was GREAT! Wish that Annie’s was still there! Does anyone know the recipe for Annie’s Downfall? I hope!!!!
Sawyer says
Coffee ice cream with Kahlua, blended with whipped cream. Topped with chocolate shavings 🙂
Cindy Koirtyohann says
Looking for Annie’s Santa Fe Mexican pizza recipe. Any suggestions?
Wayne says
8” fried flour tortilla, retried beans, taco meat, mild sauce, and shredded cheese. Melt under a broiler. Garnish with sliced black olives, fresh diced tomatoes, and a dollop of sour cream
Rick says
Made with a 8 inch flour tortilla deep fried.
Spread refried beans on the tortilla. Then a nice player of Mexican salsa (not chunky) on top of the beans. Then top with cheese. On top of the cheese sprinkle diced tomatoes, black olives and a few chopped jalapeños.
There might of been something else on top but I can’t remember. I worked there from 1980 to 1985.
Marguerite Geiger says
Looking for ultimate enchilada recipe!!!
Debbie says
Me too! Any luck yet? Email it if found please!
Rick says
From 1980 to 1985 I don’t remember and also my enchilada. There was a conquistador but that was more of a burrito.
Kathy R says
I loved th Conquistador. Do you remember the recipe especially the sauce.
Ckiepper says
The Conquistor sauce
We used chicken base thickened with a roux, garlic powder, cumin and coriander with chopped green chiles. I worked there in the mid 1970’s.
The recipes were loaded with msg. One example of this was a recipe for a batch of sauce that yielded five gallons and contained four cups .
The concept of Houlihans Old Place had a big impact in creating the Annie’s Santa Fe.
Janet Como says
I still crave Annie’s beef and cheese enchiladas. Have never found any as good at any other Mexican restaurants.
Rick says
It was very simple to make. Email me if you want the recipe
Gene F says
I would love the recipe! If you have it I would love the empanadas recipe too!,,
Joyce Casey says
I would love their Empanadas recipe
Robin says
Is it still possible for the empanada recipe?
Mary Ann Elder says
If this is Rick and you are still on here. Please email me Annie’s empanada recipe! Please.
Jeanette Vargo says
Could I get a copy of the empanada recipe if you have it. It was my all time favorite!
Donna Lilley says
I would love to have the recipe!
Jane says
I would love the empanada recipe and the cheese crisp. I know it’s simple but I have T been successful at replicating the cheese crisp.
Rebecca says
Looking for the fajita steak marinade recipe. Anyone have that? It was the best I’ve ever had! No mix, recipe, or restaurant can duplicate or even come close to that flavor!
Janet says
Anyone have the chimichanga recipe or the cheese crisp? Loved that place!
Sandy Grosfield says
Does anyone know the recipe for their spoon bread?
Jane says
There is a spoon bread sold at grocery stores that calls for a can of creamed corn I believe. Tastes exactly like Annie’s.
Heather Bauer says
Looking for their fried ice cream recipe. It was the absolute best ever.
Tully says
I don’t remember the ASF dessert . At Plaza 3 we
1st
– made a ball of good quality vanilla ice cream
-freeze it wrapped in plastic
-set up flour, egg was and cork flake crumbs
-use standard breading procedures
-wrap it up in plastic wrap again
-freeze it solid
-deep fry it
-we had a Tia Maria chocolate sauce at Annie’s
Thank you GR
julie bitner says
Does anyone know how they made the chicken nachos Can’t figure out what sauce they used on the chips
julie bitner says
Does anyone know what sauce was used when they made their chicken nachos at Annies Sante Fe
kcbirder says
It was the house dressing, which is mentioned elsewhere in this thread…Hidden Valley seasoning, sour cream, mayo, avocado, lime juice….probably a little white pepper and cumin.
Frank says
I have good memories of Annie’s at the Jax Fla location, and have never had Tex-Mex as good or better since. If anyone that worked there has a copy of the recipe book, I will make it worth your while to make a copy and send it to me. Please reply.
Michelle Holland says
anyone know what the recipe was for the chocolate desert with shaved chocolate curls on top? It melted in your mouth and I have never tasted anything like it again.
Ccurran88 says
We want the recipe for the chocolate dessert that had the curls of chocolate on top. We sadly don’t remember what the desert was called, but it was wonderful.
kcbirder says
Was it frozen? or just a mousse, probably served in a glass dish? I found the recipe for Annie’s Chocolate Mousse from the Post Dispatch on newspapers.com on pages it didn’t make me pay for. I found it by doing a Google search for “Annie’s elegante de chocolate” which was the name for a frozen dessert from an old menu online on the CIA website. (Not THAT CIA. 😉 )
liz macomber shelledy says
I worked at Annie’s on the Plaza late 70″s through most of the 80’s. I would love the Empanada recipe as well. Or a recipe book. Great food, Great coworkers. Gilbert Robinson really knew how to run a resturant. Really fun place to work.
Mary says
Omg Hi Liz,this is Mary Ridgeway,we worked at Annie’s together.
kcbirder says
Empanada dough
(Original bulk recipe, plus cut down to 1/3 in parentheses)
1 qt whipping cream (10 oz plus a strong tablespoon)
3/4 cup sugar (1/4 c)
4 1/3 cup sifted flour (1 cup plus a scant ½ cup)
Put cream in large mixing bowl. Stir in flour and sugar gently. After flour is absorbed, place on lightly floured surface and knead until springy. Chill. Roll dough to 1/8th inch, cut with #10 can. (Roughly 6 inch circle.) (Or, see my note at the bottom.)
Empanada filling
Brown:
3 lb. ground beef (1 lb)
1 lb. ground pork (1/3 lb)
Add to meat mixture and simmer 5 minutes:
20 oz. chopped canned tomatoes (3/4 cup)
6 oz. chili powder (1/4 cup plus 3 T)
1/4 cup salt (strong tablespoon)
1 T cumin (1 teaspoon)
Mix well and add to meat mixture, cook 10 minutes
13 oz water (1/2 cup plus a bit)
2 cups flour (1/2 cup plus 2 T)
Chill
Mix well and add to chilled meat mixture
2 1/2 oz. chopped scallions (.8 oz….use 2 or three scallions, sliced)
1 1/2 cup salsa (1/2 c) (Use restaurant salsa if you can…not jarred picante)
10 oz. shredded cheese (3+ oz)
Place meat on 1/2 of dough circle, fold over dough and crimp edges. Deep fry (I fry at 350-366F)
(Instead of rolling out all the dough and cutting circles, I just scooped out a couple of tablespoons of chilled dough and rolled them out individually. They were a little smaller than the restaurant entrée version. The dough behaves amazing well for just flour/cream/sugar. Use it for turnovers with pie filling!)
l says
i just want the flautas back
Carmin Howard says
Does anyone know the name of the bar that was next to Annie’s Santa Fe on the Plaza?
Anne says
Anyone have the salsa recipe? Loved the chips and salsa with some Annie’s Mexican Pizza !!
Perry says
I don’t know how old this blog is and found it because I’m still looking for a recipe almost 30 years later. I loved Annie’s and often enjoyed their omelette bar as well. The spicy pork burritos was my favorite and I’ve never been able to find or duplicate the recipe. We dined at the Plaza location on the final night. One of the employees was going to give me the recipe for a VERY nice tip but got cold feet at the last minute. I would still love to have it if anyone knows it.
Mike Czaplewski says
I used to be Exec Chef at Annies OP, Bannister and Plaza. If you still need the recipe, you can reach me at mczaplewski@santamartaretirement.com
Anna says
Recipe for the sour cream chicken Enchiladas
Shelly says
Fimmy that no one mentioned the margaritas. We used to be able to buy the mix on the stores. I would love that recipe.
Shelly says
Meant to say *funny…
Kristie says
I miss the nachos as they had the absolute best cheese sauce/queso! I have been looking for the cheese sauce/queso recipe for years.
Dennis says
Didn’t the have an Ultimate Chimichanga! If so anyone have the recipe. We always went to the one at Bannister Mail but it’s gone to!!!