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Santa Fe + Taos restaurants
One word defines New Mexican cuisine: chiles, which find their way into everything from hamburgers to eggs. There are two varieties, green and red, and choosing an allegiance is a bit like picking a favorite football team. (You can always ask for "Christmas"—meaning both.) Green is fresher and brighter tasting, while red is smokier and often hotter. The preponderance of chiles and the lack of cilantro separate New Mexican cuisine from Mexican. Quiet the heat with after-dinner sopapillas—doughy, fluffy fried-bread confections meant to be dribbled with honey.
Chef Martin Rios has lived in New Mexico most of his life, but he eschews chiles and spices for his flavors and sauce reductions. The result is a menu that...more
This place follows the credo (one that came relatively late to these parts) of everything local and seasonal. Owner and chef Brian Knox changes the menu every...more
This casual one-room restaurant has long been a local Santa Fe icon. Opened in 1979, it was working the organic-fresh angle long before the rest of the world...more
New Mexican food is often at its best when it's at its simplest, and Guadalupe Café keeps its dishes, such as egg burritos and enchiladas, as simple (and...more
As high-concept a restaurant as any in New Mexico (some locals call it pretentious, and they may have a point), Joseph's is located in a windowless space in the...more
The Lambert family wound its way here from San Francisco in the early 1990s, and the first-rate restaurant they own attracts a similar crowd of transplanted...more
The restaurant and bar at La Fonda hotel (not to be confused with the hotel of the same name in Taos) is a good place to recharge while gallery- and...more
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