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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.

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Anasazi Restaurant & Bar, Santa Fe

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

Editors' Pick
315, Santa Fe

Cozy and romantic—whether in the white linen tent or the Provençal-themed dining room—315 worships at the seasonal ingredients altar, perhaps...more

Editors' Pick
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Information may have changed since date of publication. Please confirm details with individual establishments before planning your trip.

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