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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.
A dive—in a good way. It's filled with locals; nobody will bother you, and you'll get a better feel for Taos here than the tourists who opt to eat around...more
This bustling, undistinguished-looking place next to the station is another good option to get your red or green fix. Great chile, with an intensity to the red...more
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