cluding like grilled free-range chicken with caramelized onions on house-made chile cornbread, flat veggie or organic chicken enchiladas, bison burgers and soup. Dinner features an evening soup that changes along with small plate and large plate specials that include salads galore, vegetarian, vegan and consciously raised grilled meats and sustainable fish dishes. Desserts include a daily pie, cake, ice cream and sorbet, as well as espresso, date or avocado shakes. The café is also well-known for their noted for their large cookie selection made in-house using only organic ingredients. The staff at Cafe Pasqual’s welcomes substitutions and will do their best to accommodate each patron’s special dietary needs. In addition, Cafe Pasqual’s Gallery is open every day from 10 a.m. to 5 p.m.
and local gardeners,” notes Jing. Since many Asian dishes are natural lactose and glutenfree, Mu Du Noodles is able to easily accommodate their customers with food sensitivities and allergies. “Santa Fe is a town that really supports the kind of restaurant that I have,” adds Jing. “It has developed and evolved as the locals and society dictates.” Mu Du Noodles is open from 5:30 to 9 p.m. Tuesday through Saturday. The restaurant is closed Sunday and Monday.
Mu Du Noodles
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1494 Cerrillos Rd., Santa Fe, NM 505-983-1411 MuDuNoodles.com
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u Du Noodles is committed to sustainable and local living. The restaurant features Asian cuisine made with a healthy slant using organic or natural ingredients from a Chinese American perspective. “We focus on noodles and rice dishes using more vegetables and less meat,” says Mu Du owner, Mu Jing. “We have developed customer preferences to certain specialty items during our 20 years in existence.” The restaurant has a set menu that changes on a seasonal basis, along with specials for the week. “We buy from large food companies, local specialty shops, farmer’s markets, local farmers
Fire & Hops Gastro Pub 222 N. Guadalupe, Santa Fe, NM 505-954-1635 FireAndHopsGastroPub.com
ire & Hops is located in a 107-year-old adobe building and has a very warm, neighborhood feel. The menu is focused around seasonal, upscale pub food and supporting local farms. Specialties include poutine, a Thai beef salad, a house-ground New Mexico beef burger and Chiang Mai sausage. “We have created a niche with our exceptional food, reasonable prices, great beer, wine, and cider list, and casual setting,” says Fire & Hops chef and co-owner Joel Coleman. “The menu gets an overhaul with the changing of the season. Smaller changes happen throughout the year. I try to source ingredients locally, as much as possible. If it’s not local, it’s the highest quality I can find.” Fire & Hops is happy to accommodate customers with food allergies and sensitivities. See ad on page 19.
natural awakenings
March 2015
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