2015 Taos Summer Dining Out

Dining Out Summer/Fall 2015

www.taosmenus.com

Taos

Angel Fire

Red River

Massage & Spa Treatments FREE

Hot Tubs, Steam Room, Saunas, and Swimming Pool

taosspa.com

el oD Pa se

Free use of Northern New Mexico’s premier health club on the day of your massage. Visit our website for description of treatments available.

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Su r

Sagebrush Inn & Suites

Dollar Store

Hampton Inn

Do

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An a

TAOS SPA & TENNIS CLUB

68 518

575 758 1980

(Across from The Sagebrush Inn) 111 Dona Ana Drive, Taos (turn by Dollar General) dining out summer/fall 2015 • 3 • www.taosmenus.com

Custom work • Repairs • Diamond • Gold • Silver

LARRY MARTINEZ JEWELER 822 PASEO DEL PUEBLO SUR . 575.758.4169 dining out summer/fall 2015 • 4 • www.taosmenus.com

Dip ‘n Dine New Farm-to-Table Dishes The Artesian Restaurant & Wine Bar Ojo Caliente Mineral Springs

Executive Chef Paul Novak incorporates fruits, herbs and vegetables from Ojo’s Farm into daily specials.

Your palette will be rejuvenated too!

Visit ojospa.com for menus featuring: Cedar Planked Salmon w/ sauteed Bok Choy & sweet soy sake sauce El Rito T-Bone Lamb Chops, Zinfandel wine sauce, roasted red potatoes Spinach & Beet Salad w/ goat cheese, candied walnuts & balsamic vinaigrette Green Poblano Chile Fries w/ hot ‘n sweet chile vinegar dipping sauce Don’t miss our heavenly desserts including: Apple Crostada and NM Red Chile Chocolate & Cinnamon Truffles

505.583.2233 ojospa.com ojocaliente USA Today Travel Ten Best Restaurants in the Santa Fe Area Just South of Taos via W. Rim Road/285

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Summer/Fall 2015

Contents 2 3 4 5

5 Star Burgers Taos Spa & Tennis Club Larry Martinez Jeweler Ojo Caliente Mineral Springs, Resort & Spa Francesca’s Clothing Boutique Optimysm Taos Ski Valley Realtors Salon X Casa Gallina Taos Retirement Village 575 Sports & Co.

7 8 9 10 11 12 13 14 Adobe Bar At The Historic Taos Inn 16 17 18 19 20 21

Albertson’s Alley Cantina Angel Fired Pizza Bavarian Lodge & Restaurant Bearclaw Bakery & Cafe

22 23 28 29 30 31 32 33 34 36 37 38 39 40 41 44 45 46 47 48 49 50 51 52 53

Casa de Valdez Cid’s Food Market Coffee Cats El Meze El Taoseño El Monte Sagrado Eske’s Paradise Balloons Eske’s Brew Pub Farmhouse Cafe & Bakery Gorge Bar & Grill Pärcht Guadalajara Grill (2 Locations) Gutiz Restaurant Hunan Chinese Restaurant KTAOS Solar Bar La Cocina De Taos Kyote Club La Cueva Cafe Lambert’s Marisco’s Mar & Tierra Martyrs Steakhouse Medley Michael’s Kitchen Midtown Market & Spirits Mondo Italiano

Black Mesa Winery & Tasting Room

55 56 57 61 62 63 64

Old Martina’s Hall Pizaños Purple Sage Cafe Oh My Garden Raw Taos Rancho De Chimayo Rocking 3M Chuckwagon Dinner With Michael Martin Murphey

65 Rocky Mountain Chocolate Factory 66 67 68 69 72 73 75 76 78 79 80 81 82 83 84

Sabroso Sagebrush Inn Sol Food Market The Terrace At Taos Country Club Taos Market And Diner Taos Mesa Brewing Red Diamond Restaurant At Taos Mountain Casino Trading Post Cafe Taos Roasters Taos Pizza Outback Texas Red’s Steakhouse & Lost Love Saloon Toribio’s (2 Locations) Yu Garden Taos Java Taos Mountain Casino

Katharine Egli

Advertising Sales: Lyn A. Herod • 575-758-2241 To get your free copies call: The Taos News • 575-758-2241 Cover Design: Jennifer Taphorn Photo Courtesy: New Mexico Tourism Department

THE TAOS NEWS

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What a great time... to be a girl!

“People’s Choice Award”

1

#

Best Women’s Clothing Boutique

Francesca’s Clothing Boutique Visit us in the magical town of Arroyo Seco on the Ski Valley Road!

Open 7 days

www.styleintaos.com dining out summer/fall 2015 • 7 • www.taosmenus.com

OptiMysm Mystically Inspired Treasures

Crystals • Divination Tools • Candles • Books • Incense Jewelry • Gifts • Essential Oils Tarot and Clairvoyant Readings available daily 129 Kit Carson Road Suite E Tucked in the alley behind Aventura

Open Mon. - Sat. 10am - 6pm, Sun. 10am - 2pm www.optimysm.myshopify.com dining out summer/fall 2015 • 8 • www.taosmenus.com

CONTRACT

YOUR TAOS SKI VALLEY SPECIALIST!

Keith Dowell, Qualifying Broker email: keith@tsvrealty.com Reduced Price $429,000 phone: 575 776-0600 www.tsvrealty.com 5 Ernie Blake Road UNDER CONTRACT Taos Ski Valley, NM 87525 dining out summer/fall 2015 • 9 • www.taosmenus.com

hair nails facials waxing massage salonxtaos.com 575-758- 1584

226 paseo del pueblo norte, unit B dining out winter/spring 2015 • 10 • www.taosmenus.com

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INSPIRED LIVING. TAOS STYLE.

T AO S

R E T IR E ME N T VILL AG E

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LUNCH • DINNER SATURDAY & SUNDAY BRUNCH

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Premier Lodging, Dining and Live Music

•

At The Historic Taos Inn 125 Paseo del Pueblo Norte 575.758.2233 taosinn.com

dining out summer/fall 2015 • 14 • www.taosmenus.com

• •

•

VOTED

BY LOCALS Best Patio Best Margarita Best Bar Best Lodging Best Brunch

•

LIVE MUSIC 365 DAYS

•

7 nights a week

HAPPY HOUR

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Mon-Fri 4-6pm

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WINE SPECTATOR “Best of�

Award Winner 29 Years Running

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At The Historic Taos Inn 125 Paseo del Pueblo Norte 575.758.2233 taosinn.com

dining out summer/fall 2015 • 15 • www.taosmenus.com

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fresh & organic daily

TAOS’S BEST SELECTION OF CRAFT BEER AND THE ONLY CHICKEN WING BAR!

A Full Service Grocery Store & Liquor Department Natural Foods Fresh Cut Fruit Located in the Cruz Alta Plaza - 710A Paseo Del Pueblo Sur

6AM-11PM • 575-758-1250

Sav-on Pharmacy • 575-758-1203

dining out summer/fall 2015 • 16 • www.taosmenus.com

where the

Locals go

Food, fun and dancing 365 days a year!

Restaurant and Bar 11:30am - 1:00am Monday-Saturday 11:30am - 12:00am Sunday Live Music Nightly • Food until 11:00pm Every Day 121 Teresina Lane • 758-2121 dining out summer/fall 2015 • 17 • www.taosmenus.com

We serve specialty Pizzas, Pastas, Calzones and More!

Great handcrafted beer selection and fine wines.

Tuesday thru Sunday 11am-9pm Lunch and Dinner Create your own pizza or calzone!

Dine-in or Carry-out Whole wheat dough made fresh daily

Dairy Free available Udi’s Gluten Free options

Free WiFi Like us on Facebook

(575)

377-2774

www.angelfiredpizza.com

Located in the Heart of Angel Fire, 2nd floor of the Mountain View Mall (next to the grocery store) dining out summer/fall 2015 • 18 • www.taosmenus.com

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erman beers on tap • Magnificent mountain views

OPEN DAILY 6:30AM - 3PM CLOSED TUESDAY SUNDAY BRUNCH 8AM - 3PM

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a family tradition returns Serving Northern New Mexican Cuisine Hickory Pit Smoked BBQ ar Chargrilled Steaks Full B ce Servi

Excellen Homemadt Margarita e s

Open: Monday-Tues & Thurs-Sun Closed Weds.

Lunch: 11:00-3:00pm • Dinner: 3:00-9:30pm

575-758-8777

Located in the Southside of Taos at 1401 Paseo del Pueblo Sur, 2.5 miles south of Taos Plaza www.casadevaldezoftaos.com • dining out summer/fall 2015 • 22 • www.taosmenus.com

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TASTE OF NEW YORK IN TAOS Pizaños celebrates its 10th anniversary of serving up fresh, homemade pizzas and more

By Yvonne Pesquera | Photos by Katharine Egli, Tina Larkin

People are passionate about pizza. And the thin crust, hand-tossed, New York-style pizza at Pizaños is a longstanding favorite among Taoseños and visitors alike. Which is why this year marks the 10-year anniversary of Pizaños.

Pizaños is located at 23 State Road 150. Check the website (taospizza.com) for directions and a full menu.

Scott Barady and Charley Galer are the co-owners of Pizaños –– and have been friends since 7th grade. So it’s no surprise that they both say “consistency” has been key to Pizaños’ success.

“Our main objective here all the time is consistency.

People keep coming back to get the food they want,” Barady explains.

Since opening in 2005, Pizaños is regularly voted “best pizza in Taos.” Pizza lovers can order a steaming hot pizza by the slice, build their own pizza pie from a hearty list of fresh toppings, or order one of Pizaños’ 12 specialty pies –– which use fun local names like Taoseño and The Río Grande.

The restaurant serves lunch and dinner seven days a week and other popular menu items include appetizers, sandwiches, pastas, entrees, salads and desserts –– with some wheat-free/gluten-free options.

Pizaños uses quality ingredients and makes their food fresh –– handmade from dining out summer/fall 2015 • 25 • www.taosmenus.com

dining out summer/fall 2015 • 26 • www.taosmenus.com

scratch –– such as the tomato sauce, all the pizza doughs, all the sandwich breads, desserts, pestos, sauces and dressings.

Barady’s culinary expertise includes attending Peter Kump’s School of Culinary Arts in New York City, and he worked as head chef at El Monte Sagrado Living Resort & Spa. Galer, too, has worked in restaurants for a long time in all phases such as cooking, waiting and managing. In fact, he’s almost exclusively cooked pizza the whole time he has been in Taos.

“With my background and him being the pizza guy, we worked on the food together until we got it where we want. Now it’s set and consistent,” says Barady.

In 1993, Barady and Galer left Utica, New York, and came to Taos to ski. So in the past 22 years, they have gotten to know a lot of people. And they say that local support has been another contributor to their success.

“Friends and families have been coming here and supporting us since the beginning. Ever since we opened our doors, all of our friends have been pouring in,” Barady says.

“We want this place to be affordable for everyone to come to. We have higher-end meals on the menu so you can have a nice dinner with salmon ravioli while the kids are eating pepperoni pizza. It’s like homemade comfort food,” Barady says.

In addition to the relaxed vibe of the indoor seating, Pizaños has an outdoor covered patio with spectacular views of Taos Mountain.

The restaurant is well-known as a very family friendly place.

“We have a very fun, safe, grassy backyard where kids can run free. There’s nothing dangerous back there. It’s fully enclosed for the kids to run around while the parents sit on the deck and eat and drink and keep an eye on them,” says Barady.

Indeed, sitting on the deck for dinner one evening, a cottontail bunny rabbit nibbled on the grass while a young girl cartwheeled by.

Galer says, “You can find either one of us here every day. We don’t let other people run the business. One of us is always here. Our employees are our family. We’re not above them; we’re right there working side-by-side with them.”

“One of us is always here.

Our employees are our family.”

When asked why people like coming to Pizaños, Galer says, “Our love for the business, our views and our delicious food.”

Barady agrees, saying, “Pizaños is a taste of New York brought to Taos.”

When asked how they settled on the name “Pizaños” for the restaurant, Barady and Galer had a naming party and it was a name on the list they both really liked.

When asked about the original impetus for going into business together, Barady says of Pizaños, “We wanted to provide Taos with good food.”

Pizaños, 23 State Highway 150 (575) 776-1050 taospizza.com

“We blended an Italian name and made it a little Spanish with an ‘ñ’. A lot of people have a hard time saying it. It’s pronounced: ‘pie-zon-yos’,” says Galer.

The beer and wine list includes their favorites, which they have sampled together and sometimes had their wives sample. The wines include a solid offering of merlot, cabernet and sauvignon blanc; and the beers cover light to dark. dining out summer/fall 2015 • 27 • www.taosmenus.com

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Restaurant Simple Food - Well Prepared from Chef & Food Historian Frederick Muller

Share Plates

Frijoles de olla New Mexico heirloom bolita beans with Vermont white cheddar, jalapeno, cilantro & white onion garnish with grilled flat bread Jamon Serrano Spanish cured ham, white nectarines, shaved Manchego cheese, Spanish olive oil & cracked black pepper

Large Plates Truchas Yerba Buena grilled whole trout with preserved lemon, mint, cilantro & garlic Seasoned Bone in Ribeye Steak 16 oz dry aged, Mexican oregano, crushed red pepper, cracked black pepper, parsley garlic butter, herb frites & horseradish aioli

Chicharrones Andalusian style

Tamale de Cardenas buffalo tamale, chile verde, Campo de Mantaban & Tucumcari feta

Seared Kale local grown kale with roasted tomato vinaigrette

House Made Pasta with mushrooms, asparagus, garlic, fresh greens, lemon, olive oil & shaved Manchego cheese

Buffalo Short Ribs Adovado

Desserts

Salads

Dark Chocolate Souffle Cake with hazelnut crème anglaise & roasted hazelnuts

Grilled Hearts of Romaine with lemon anchovy dressing and Manchego cheese Farm Fresh Tomato Salad Taomato Farm tomatoes, basil, chèvre, Spanish olive oil, lemon, sea salt & cracked black pepper

Lavender Crème Brulee Almond Semifreddo with fresh berries & burnt sugar sauce Mini Cardamom Doughnuts served with caramel chocolate sauce

Menu is subject to change and Seasonality Please check website for the most current offering Located in the historic El Torreon Hacienda • 1017 Paseo del Pueblo Norte (1.2 miles north of the Taos Plaza) Reservations recommended 575-751-3337 Hours: Monday – Saturday 5:30pm – 9:30pm • www.elmeze.com dining out summer/fall 2015 • 29 • www.taosmenus.com

“A LOCAL FAVORITE”

Northern New Mexican & American Cuisine

Home of the Breakfast Burrito 1983 CelebraOtwinnegd 3B2u Years 2015 y s Famil

iness

Breakfast, Lunch & Dinner

Daily Lunch Specials

Eggs, Green Chile Cheese Burgers, Pancakes, Burritos, Tacos, French Toast, Enchiladas, Breakfast Burritos, Chile Rellenos, Fajitas, Huevos Rancheros, Grilled Rainbow Trout, Menudo Liver, Chefs Salad Beer & Wine

819 Paseo del Pueblo Sur • 758-4142 6am-9pm on Mon.-Thurs.

6am-10pm on Fri. & Sat. 6am-2pm on Sundays Full menu at www.taoseno.com

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Eske's Paradise

Photo: www.recapturephoto.com

Balloons

Flying the Gorge Since 1991 • Spotless Safety Record

FLY THE GORGE! Up, Over, Down, Into and Through the Gorge!

• WEDDINGS • ENGAGEMENTS • BIRTHDAYS • ANNIVERSARIES

Champagne Brunch included after the flight!

For Reservations & Information, call

“Splash and Dash”

575-751-6098 taosballooning.com

Flights 365 Days a Year!

dining out summer/fall 2015 • 32 • www.taosmenus.com

FRESH BEERS ON TAP

Our beers are made and sold on premise. We employ only the finest ingredients, serving our beers fresh, unfiltered, and unpasteurized .

We also offer “Guest Beers” from other breweries.

DAILY SPECIALS

In addition to our regular menu, we offer great daily specials including fish, pastas, and salads. Also ... Sushi Tuesday, the Sunday Blue Plate Special, and World Eats Thursday.

THE OLDEST BREW PUB IN NEW MEXICO SERVING TAOS FOR OVER 20 YEARS

We take our food preparation very seriously. Employing locally grown, organic produce as much as possible, as well as, locally raised grass fed beef. We take pride in serving consistent, quality food, settling for nothing less than the highest quality ingredients.

BURRITOS WANDA’S FAMOUS GREEN CHILE STEW BURGERS AND SANDWICHES VEGETARIAN DISHES AND FOR THE KIDS

For the young, we offer a Children’s Menu. And for the young at heart we offer fun and games like ping pong, hula hoops, and an all-ages sandbox full of toys!

Eske’s is Located on Des Georges Lane One-Half Block Southeast of Taos Plaza 23 YEARS IN BUSINESS! Summer hours: lunch and dinner through mid-October.

www.eskesbrewpub.com • 575-758-1517 dining out summer/fall 2015 • 33 • www.taosmenus.com

TINA LARKIN

The Cafe Breakfast All Day Farmhouse Lunch and Dinner Vegetarian, Vegan and Gluten Free Selections Enjoy our breathtaking patio with mountain vistas

Farmhouse Offerings House Baked Pastries Daily Grass Fed Beef Elk and Bison Burgers JANELLE CORDOVA

Organic Chicken

JODY MCNICHOLS

Garden Salads and Soups

Farmhouse Cafe Supports: Gardening Projects and Organic Breakfast and Lunch Program for Schools in Taos Local Agricultural Mentorship Projects

Call or Click for Dinner Schedule & Special Events

575 758-LOVE

3 Miles North of Taos Plaza in the Overland Ranch www.farmhousecafeandbakery.com dining out summer/fall 2015 • 34 • www.taosmenus.com

Cafe, Market & Bakery

TINA LARKIN

Farm to Table

Real Food...Real Farms Organic, Local and Fresh Enjoy our beautiful patio Sourced from over 20 local farms and ranches

Cerro Vista Farms ⋅ Morning Star Farm Taos Village Farm ⋅ Red Willow Farms Sangre de Cristo Wheat Cooperative ⋅ Vincente Valdes ⋅ Happy Hens The Parr Field/Enos Garcia Elementary School Project Cerro San Cristobal Bison Company ⋅ Laguna Elk Ranch Thunderbird Cattle ⋅ Mesa Roots Farm Milk and Honey Farm ⋅ Farmhouse Garden (on-site) La Montanita co-op (organic supplier) Red Mountain Farms ⋅ White Mountain Farms

Breakfast and Lunch 7 Days a Week 8 am to 5 pm Sunday Brunch Dinner Thursday through Saturday dining out summer/fall 2015 • 35 • www.taosmenus.com

ICE COLD BEER , HOUSE MADE MARGARITAS NEW MEXICAN & AMERICAN CLASSICS GREAT APPETIZERS , JUICY BURGERS RIGHT ON THE TAOS PLAZA 103 E P LAZ A

575 -758 - 8866

PLAZA VIEW PATIO DINING WWW.THEGORGEBARANDGRILL.COM dining out summer/fall 2015 • 36 • www.taosmenus.com

/pärCHt/ the physical condition resulting from the need to drink wine, eat good food, and shop…in Taos

103 EAST PLAZA TAOS, NEW MEXICO (575)758-1994

www.parcht.com

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Serving Domestic & Import Beers Wine • Margaritas

Taos’ BEST Mexican Restaurant

SOUTH SIDE 1384 Paseo Del Pueblo Sur (across from Ace Hardware) 751-0063 NORTH SIDE 822 Paseo Del Pueblo Norte Taos 737-0816

guadalajaragrilltaos.com Nominee for the Best Restaurant of the Year in 2014 in New Mexico!

By the Boots, Bolos & Brews Hospitality Industry Awards sponsored by the New Mexico Restaurant Association. dining out summer/fall 2015 • 38 • www.taosmenus.com

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DINE IN OR TAKE OUT

(575) 751 - 0474 www.HunansTaos.com

Lunch Specials

From 11am - 3 pm Served with Soup, Rice, Egg roll

1023 Paseo del Pueblo Sur next to Storyteller Theater Closed Tuesdays

BEER & WINE SOME OF OUR POPULAR DINNER ENTREES: ALL ENTREES SERVED WITH STEAMED OR FRIED RICE

SEAFOOD BIRD’S NEST Lobster, scallops, shrimp, crab and fish filet, sauteed in a delightful white wine sauce. Served in a flour basket.

VOLCANO SHRIMP HOT! Dipped in a light tempura batter, then combined with ginger, crushed red peppers and scallions. Garnished over a bed of steamed broccoli.

IMPERIAL SHRIMP Crispy Shrimp in a light tempura batter, glazed with sweet ginger sauce.

Garnished over a bed of broccoli. Gotta try it!

BLACK PEPPER SHRIMP Succulent tiger shrimp stir-fried with diced sweet onions, peppers, and a touch of black pepper. Garnished with steamed broccoli.

SPRING ROLL (2) Vegetarian egg roll.

POT STICKERS (6) Pan-fried dumplings with ground meat and vegetables.

HOT & SOUR SOUP HOT! Spicy chicken broth with pork, bean curd and bamboo shoots.

DRAGON PHOENIX SOUP Subtle flavors of chicken and crab compliment each other delicately.

GENERAL TSO’S TOFU Vegetarian “General Tso’s Chicken” TA CHIEN GAI Sliced chicken with broccoli, snow peas, carrots, bamboo shoots, water chestnuts, etc. Sauteed in a spicy brown sauce.

PEKING ROAST DUCK Roast boneless duck. Served with pancakes, scallions and Hoisin sauce.

• LEMON CHICKEN • • GENERAL TSO’S CHICKEN •

• TERIYAKI CHICKEN • • MOO-SHOO DUCK •

PEPPER STEAK Beef tenderloin sauteed with fresh green peppers and onions in a brown sauce.

GINGER LAMB Sliced lamb sauteed with sweet spicy ginger in a brown sauce.

Garnished with steamed broccoli.

ROYAL SHRIMP Shrimp with snow pea pods, water chestnuts, bamboo shoots, broccoli, carrot and mushrooms in a wine sauce.

SESAME SHRIMP Lightly battered shrimp glazed with a sweet, spicy brown sauce.

Sprinkled with sesame seeds. Served over a bed of lettuce.

• STIR-FRIED RICE • PAN-FRIED NOODLES • • LO MEIN • SWEET & SOUR • • VEGETABLE ENTREES • Subject to change without notice.

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Summer/Fall 2015

Location Guide 2

5 Star Burgers

37 Pärcht

3

Taos Spa & Tennis Club

38 Guadalajara Grill (2 Locations)

4

Larry Martinez Jeweler

39 Gutiz Restaurant

5

Ojo Caliente Mineral Springs, Resort & Spa

40 Hunan Chinese Restaurant

7

Francesca’s Clothing Boutique

44 La Cocina De Taos

8

Optimysm

45 Kyote Club

9

Taos Ski Valley Realtors

46 La Cueva Cafe

41 KTAOS Solar Bar

10 Salon X

47 Lambert’s

11 Casa Gallina

48 Marisco’s Mar & Tierra

12 Taos Retirement Village

49 Martyrs Steakhouse

13 575 Sports & Co.

50 Medley 51 Michael’s Kitchen 52 Midtown Market & Spirits 53 Mondo Italiano 55 Old Martina’s Hall 56 Pizaños 57 Purple Sage Cafe 61 Oh My Garden 62 Raw Taos 63 Rancho De Chimayo 64 Rocking 3M Chuckwagon Dinner With Michael Martin Murphey

14 Adobe Bar At The Historic Taos Inn 16 Albertson’s

65 Rocky Mountain Chocolate Factory 66 Sabroso 67 Sagebrush Inn

17 Alley Cantina 18 Angel Fired Pizza 19 Bavarian Lodge & Restaurant 20 Bearclaw Bakery & Cafe 21 Black Mesa Winery & Tasting Room 22 Casa de Valdez 23 Cid’s Food Market 28 Coffee Cats

68 Sol Food Market 69 The Terrace At Taos Country Club 72 Taos Market And Diner 73 Taos Mesa Brewing 75 Red Diamond Restaurant At Taos Mountain Casino 76 Trading Post Cafe 78 Taos Roasters

29 El Meze

79 Taos Pizza Outback

30 El Taoseño 31 El Monte Sagrado

80 Texas Red’s Steakhouse & Lost Love Saloon

32 Eske’s Paradise Balloons

81 Toribio’s (2 Locations)

33 Eske’s Brew Pub

82 Yu Garden

34 Farmhouse Cafe & Bakery

83 Taos Java

36 Gorge Bar & Grill

84 Taos Mountain Casino

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Area Map

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COLORADO NEW MEXICO 64

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19

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56 41 81b

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OJO CALIENTE

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Sala

Factory

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Club

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NM 0

-57

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CC Road

DIXON CHIMAYO POJOAQUE

63

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A Local Family Tradition

American & New Mexican Cuisine Beer & Wine Available

Orders To Go We also do Catering & Private Parties 1541 Paseo del Pueblo Sur

758-4855

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M I X O L O G Y • F O O D • TA PA S

TAOS'

HOT NEW SPOT

E N T E R TA I N M E N T • L I V E M U S I C

330A PASEO DEL PUEBLO SUR | TAOS, NEW MEXICO | (575) 751-3302

kyoteclub.com

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CAFE

CUEVA LA

Certificate of Excellence 2014

#1

m lp.co at Ye

"THE BEST FLAVOR OF MEXICAN FOOD" Enchiladas Ceviche Burritos Fish & Chips Chimichangas Camarones al Mojo de Ajo Rellenos Garlic Style Salmon Chicken Mole Enchiladas Seafood Enchiladas Fajitas Chipotle Shrimp Tacos Plato Combinado Fresh Fruit Smoothies

TEN GLU E! FRE

575-758-7001

Come enjoy our expanded dining room.

WE DELIVER BUSINESS & WORKPLACE FREE WI-FI Serving Breakfast, Lunch & Dinner 7 days a week 10am - 9pm Credit Cards accepted

135 Paseo del Pueblo Sur • Parking available on Quesnel St.

www.lacuevacafe.com dining out summer/fall 2015 • 46 • www.taosmenus.com

WhenOnly the Best Will Do

Lunch & Dinner Seven Days a Week | Happy Hour at the Treehouse Bar 123 Bent Street | 575-758-1009

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Specializing in Seafood Cuisine!

Serving Beer & Wine

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B ee Co ctel

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Sh il rim p Agua Ch

Deep Fri

Shrimp Cocktails Fish Fillets Oysters Tacos Enchiladas Quesadillas Shrimp Tamales and More!

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f Tacos Platter

on de Camar

Restaurant Mariscos Mar Y Tierra 1574 Paseo Del Pueblo Sur Ranchos De Taos

575-751-4285

i

Filete Marinero

Open Mon, Wed, Fri, Sat, Sun 10:30 am to 8:30 pm

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TREAT YOURSELF TO THE FINEST

EXQUISITE STEAKS, FRESH SEAFOOD, HAND-CRAFTED COCKTAILS

OPEN DAILY 11:30 AM - 9:00 PM . 575.751.3020 146 PASEO DEL PUEBLO NORTE . MARTYRS-STEAKHOUSE.COM LUNCH . DINNER . SUNDAY BRUNCH . PRIVATE PARTIES dining out summer/fall 2015 • 49 • www.taosmenus.com

Hours of Operation: Monday-Thursday 3pm-9:30pm Friday & Saturday 3pm-10pm Sunday 3pm-9pm 75-776-8787 www.medleyinelprado.com Mile Marker 1, Ski Valley Road

apps apps Soup of the Day. Chef’s Daily Selection 8.

Soup of the Day. Chef’s Daily 8. Strips, Avocado, Cilantro Tortilla Soup.

Guajillo & NM Red Chiles, SmokedSelection Chicken, Corn, Tortilla

9.

Tuna Tartare Tostada.

Fin, Sriracha, Cilantro, Cucumber, AvocadoChicken, Mash 13.

Soup.Yellow Guajillo & NM RedSesame, Chiles, Smoked Corn, Tor Tortilla Beef Carpaccio. Mesclun, Szechuan Pepper Aioli, Fried Capers, Cornishons, Flatbread 11.

Tuna Tartare Tostada. Yellow Fin, Sriracha, Cilantro, Sesame, Cucu Super Greens Salad. Kale, Spinach, Chard, Quinoa, Parm, Grapes, Pepitas,

Jalapeño-Lime Vinaigrette 10.

Carpaccio.

Mesclun, Szechuan Pepper Aioli, Fried Capers, Corn Beef Boston Bibb Salad. Bacon Wrapped Dates, Almonds, Goat Cheese, Balsamic Reduction, EVOO 11.

Super Greens Salad. Kale, Spinach, Chard, Quinoa, Parm, Grapes, Pep Classic Caesar. Romaine Hearts, House Made Caesar, Anchovies, Parm, Lemon, Croutons 9.

Bibb Bacon Wrapped Dates, Almonds, Goat Boston Crispy Braised PorkSalad.

Belly. House Made Harissa, Mint, Whole Leaf Parsley, Red Onion 8. Cheese, Balsa

Hand Made Ricotta Tortelli. Fines Herbes, Truffle, Hazelnuts, Fried Sage 9.

Caesar. Romaine Hearts, House Made Caesar, Anchovies, Parm Classic Roasted Tomato-Pancetta Bruschetta. Goat’s Cheese, Herb Salad, Kalamata Olives, EVOO 10.

Braised Pork Belly. House Made Harissa, Mint, Whole Leaf Par Crispy Grilled Oxacan Corn on the Cob. House Made Sambal, Cotijo, Cilantro-Lime Salt, Scallions 5.

Hand Made Ricotta Tortelli. Fines Herbes, Truffle, Hazelnuts, Fried

Roasted mainsTomato-Pancetta Bruschetta. Goat’s Cheese, Herb Salad, Kala

Oven RoastedOxacan Kingclip. Garlic Whipped Potatoes, Braised Local Greens, Pesto 23. Cilantro Grilled Corn on the Cob. House MadePiñon-Marjoram Sambal, Cotijo, Steamed PEI Mussels. Tomatoes, Saffron Wine, Chili Flake, Garlic, Lemon, Parsley, Baguette 15.

Pan Seared Steelhead. Sweet Potatoes, Dried Cranberries, Ancho-Agave Glaze, Crispy Yucca 22.

mains

Grilled Vegetable Plate. Cauliflower, Broccolini, Brussels, Patty Pan, Quinoa, White Bean Hummus 16.

Spiced Black Bean Burger. Rye Toast, Poblanos, Tomato, Cumin-Chipotle Aioli, Sprouts, Mesclun 15.

Red Chile Chicken Frites.

Half Roasted Garlic Chicken, NMWhipped “Piri-Piri”, Brussels-Pancetta Hash, Fries 22.

Oven Roasted Kingclip.

Potatoes, Braised Local Gree Braised Lamb Pot Pie. Baby Carrots, Green Peas, Red Bliss Potatoes, Lamb Jus, Flaky Crust 24.

Steamed PEI Mussels. Tomatoes, Saffron Wine, Chili Flake, Garlic, L Slow Cooked Veal Osso Bucco. Saffron Risotto, Mirepoix, Veal Demi-Glace, Panko Gremolata 25.

Seared Steelhead.

Sweet Potatoes, Dried Pan Frank’s Burger. Grass Fed Beef, Braised Pork, White Cheddar, Smoked Onion Cranberries, BBQ, Kale, Aioli, Fries Ancho-Aga 15.

NM Shepard’s Pie. Red Bliss Mash, Braised Pork, Green Chile Stew, Crema, Queso, Crispy Onions 24.

Vegetable Plate. Cauliflower, Broccolini, Brussels, Patty P Grilled

Spiced Black Bean Burger. Rye Toast, Poblanos, Tomato, Cumin-Chipo

a la carte

Red Chile Chicken Frites. Half Roasted Chicken, NM “Piri-Piri”, Br MEAT

SIDES

SAUCES

8 oz Filet Mignon 26

NM Green Chile Mac & Cheese 7 Chimichurri 3

Pot Pie.Herbed Baby Carrots, Green Peas, Red Bliss Potatoes, L Braised 12 oz Ribeye Lamb 25 Fries 5 Demi-Glace 3

Cooked Bucco.

Saffron Risotto, Mirepoix, Veal DemiSlow 12 oz NY Strip 27 Veal Osso Steamed Local Greens 4 Sherry Peppercorn 3

8 oz Hanger Steak 22 Garlic Whipped Potatoes 4 Beurre Blanc 4 Burger. Grass Fed Beef, Braised Pork, White Cheddar, Smoked Frank’s Double Cut Pork Chop 24

Sautéed Mushrooms 5

Béarnaise 4

FreshShepard’s Fish of the DayPie. MKT Red Charred Broccolini 5 Bliss Mash,6 BraisedBacon-Bourbon Pork, Green Chile Stew, Cr NM dining out summer/fall 2015 • 50 • www.taosmenus.com

a la carte

Still Cooking

MEGAN BOWERS

Since 1974!

Restaurant, Coffee Shop & Bakery

VOTED: BEST BREAKFAST • BEST BAKERY • BEST GREEN CHILE

ALL YOUR FAVORITE

&Spanish American Dishes

FULL MENU AVAILABLE $7 WEEKLY LUNCH SPECIALS OPEN 7 DAYS A WEEK Monday - Thursday ⋅ 7AM to 2:30PM Friday, Saturday & Sunday ⋅ Open until 8PM

FULL BAKERY!

Cinnamon Rolls, Donuts, Fritters, Cream Puffs, Eclairs, Sopapillias & Much More!

304 Paseo del Pueblo Norte, Taos ⋅ 3 Blocks north of the Plaza

(575) 758-4178 michaelskitchen.com dining out summer/fall 2015 • 51 • www.taosmenus.com

Your Stopping Place in Arroyo Hondo

We’re Family Friendly! dining out summer/fall 2015 • 52 • www.taosmenus.com

dining out summer/fall 2015 • 53 • www.taosmenus.com

Like a local know-it-all living in your Back pocket discovertaos.com THE TAOS NEWS

dining out summer/fall 2015 • 54 • www.taosmenus.com

Drink, Dine, & Dance! breakfast lunch dinner special events catering live music dance hall cakes & pastries for special occasions meeting & workshop rooms roof top Paella parties

outdoor photo: Jim Cox, interior photos: Tina Larkin, food photos: Surasit Khamsaraman

open daily from 7am to 9pm | closed Tuesdays Sunday: Brunch 9am to 3pm happy hour with tapas 3pm to 5pm for booking information: info@oldmartinashall.com

575.758.3003 | www.oldmartinashall.com Across from San Francisco de Asis Church 4140 Hwy 68 | Ranchos de Taos dining out summer/fall 2015 • 55 • www.taosmenus.com

dining out summer/fall 2015 • 56 • www.taosmenus.com

dining out summer/fall 2015 • 57 • www.taosmenus.com

CHEF KY QUINTANILLA Local Taos chef opens Kyote Culinary Club with a focus on fresh food and local flavors

dining out summer/fall 2015 • 58 • www.taosmenus.com

By Yvonne Pesquera | Photos by Tina Larkin

Ky Quintanilla is a well-known chef in Taos. He held the post of executive chef at two restaurants. But when he passed a “For Lease” sign last year, he had a vision of what he wanted to do: The Kyote Culinary Club opened in February 2015 — and the positive reviews keep rolling in.

Kennedy, a local gardener who doesn’t own a farm but just happens to grow a lot of tomatoes. We have other people selling us cucumbers and raspberries,” Quintanilla says.

The Kyote Club is located at 330-A Paseo del Pueblo Sur. Its hours are 3 p.m. to closing every day. Check the website (kyoteclub.com) for its food menu, as well as its nightly schedule of entertainment and events.

“We are not a sports bar and we are not fine dining. We are something in-between,” says Quintanilla. “The prices reflect that of a diner. But I don’t own a freezer. I don’t use frozen foods. I use a few cans of some food, but because that’s the only way I can get them.”

The Kyote Club bills itself as a “culinary bar” and has a large menu of 23 tapas, six entrees and six sandwiches. Half the food is New Mexican and the other half is an international emphasis, mostly Mediterranean.

it tastes fresh, it feels fresh, and the vibe is local “I like Mediterranean because it has such a variety like American food. There are so many different cultures from that one area: Italy, Spain, France, Greece and Morocco,” Quintanilla explains.

This highly experienced chef –– who has been cooking in Taos restaurants since he was a teenager –– says he likes buying locally because it keeps him and his team inspired and creative.

The bar, too, has a huge wine and beer list and a full bar with spirits. Everything is fresh squeezed at the bar: lemons, limes, oranges and grapefruits.

“That’s why we have a lot of daily specials.

It’s fun — ‘Somebody dropped these off.

What are we going to do with it?’ ” he asks rhetorically.

“I’m a big supporter of local farms –– such as Melinda Bateman’s mixed greens from Morning Star Farm and Paul Cross’ mega greens from Charbyda Farms,” he says.

And he has a lot of growers and foragers who come to the back door.

All of Kyote Culinary Club’s meats are from Colorado, and its breads are made from scratch with an onsite baker. The restaurant makes its own sour cream, its own sauerkraut and its own stocks (they don’t use any bases).

And all year long they get their chiles from Chimayo.

“We have mushroom hunters and Gail

“Why would you come to Kyote Club?

dining out summer/fall 2015 • 59 • www.taosmenus.com

Because it tastes fresh, it feels fresh, and the vibe is local. We use only fresh ingredients.

Everything is made from 100-percent scratch,” says Quintanilla.

In the summer, the patio seating is a great place for eating and drinking and watching the “Paseo” (which is the slow cruise of cars going by) –– especially the many classic and vintage cars.

“Everybody here knows each other. We have local bands and local DJs. We have local spirits such as Angel Fire vodka and Taos Lightning whiskey. We have the local Vivác

and do an internship at Wolfgang Puck’s famed Spago restaurant in Beverly Hills. He also tried his hand at restaurant ownership (one in Albuquerque and one in Mexico) before returning to Taos.

Since Quintanilla has had such a long tenure in the Taos restaurant business, he says all of his friends from local businesses were happy and supportive. He explains he has gotten an idea of what people like and expect, and that’s definitely helped him.

“Leaving and experiencing those other places when I was younger helped me to do

local bands, local DJs, local spirits, local wines wines. In fact, he’s one of my best friends from high school,” says Quintanilla.

Chan Kayum “Ky” Quintanilla was born in Palenque, Chiapias, Mexico. At the age of 2, he moved to San Antonio, Texas, and then to Taos, New Mexico, when he was a teenager.

“I began my career as a teen busboy at the Taos Inn. I started cooking at Outback Pizza in the 1990s. That was my first management position in which I had the keys to close and open the place. I was 19 years old. That’s when I got into the business of what it takes to make a restaurant run, versus just showing up and being told what to do,” Quintanilla explains.

what I am doing here. And let’s face it, Taos is a great place to raise kids, an awesome environment for them,” says this father of two girls.

The Kyote Culinary Club 330-A Paseo del Pueblo Sur (575) 751-3302 kyoteclub.com

He left Taos for a short period to study at the Culinary Institute of America in New York dining out summer/fall 2015 • 60 • www.taosmenus.com

Oh My Garden! Cafe & Market A Sweet Stop on the South Side Local Meats and Vegetables

Made from Scratch

espresso breakfast burritos fresh pastries smoothies gourmet teas wraps paninis hot subs deli sandwiches garden fresh salads house made soups new mexican specialties ice cream gluten free & vegan options mini-grocery

1½ blocks north of St. Francis Church

WI-FI 5% off

with UNM ID

Hours: Wednesday through Sunday from 8:00am - 3:00pm 4153 St. Rd. 68, Ranchos De Taos, NM

575.758.7665 ohmygarden.com dining out summer/fall 2015 • 61 • www.taosmenus.com

818 C Paseo Del Pueblo Norte 575 770-5106 rawtaos@gmail.com

facebook.com/rawtaos

8-4 pm Monday thru Saturday Closed Sundays

Delivery Available dining out summer/fall 2015 • 62 • www.taosmenus.com

Mrs. J, Welcoming You Home for 50 Years!

Florence Jaramillo, Owner of Rancho de Chimayó Restaurante

300 Santa Fe County Rd. 98 Chimayó, New Mexico 505.984.2100 ranchodechimayo.com dining out summer/fall 2015 • 63 • www.taosmenus.com

Michael Martin Murphey

Rocking 3M Chuckwagon Shows Summer 2015 For Tickets & Info

Tix.com or

575-754-6280

dining out summer/fall 2015 • 64 • www.taosmenus.com

Save Room for

Dessert!

On Taos Plaza Open Late! 7 days a Week 575-758-8855 dining out summer/fall 2015 • 65 • www.taosmenus.com

m a r g a r i ta s

live music

Wood grilled steaks Sabroso means delicious.

Open Nightly Live Music

Patio & Fireside Dining

featurin Jimmy stadg every wed ler NESDAY

Award Winning Wine List 575.776.3333

www.sabrosotaos.com

Located on Ski Valley Road, 470 State Highway 150 in Arroyo Seco dining out summer/fall 2015 • 66 • www.taosmenus.com

We Are Going Back To Our Roots!

RESTAURANT OPEN DAILY 5 PM TO 9 PM SAGEBRUSH INN BAR OPEN 3 PM TO CLOSE LIVE MUSIC FRIDAY AND SATURDAY Hand Cut Steaks and Prime Rib • Northern New Mexican Cuisine New Mexico Craft Beers on Tap

1508 Paseo del Pueblo Sur 575-758-2254 or 800-428-3626 sagebrushinn.com dining out summer/fall 2015 • 67 • www.taosmenus.com

Open Daily 9am - 8pm

Organic Juice Bar • Smoothies Organic Espresso Drinks Fresh Pastries & Desserts

Sol Food Salads or Wraps:

All wraps can be made with a local flour Tortilla!

Sonoma Chicken Salad Mixed greens with tomato, cucumber and Sonoma chicken salad (free-range chicken, grapes, pecans, apple, celery, poppy seeds and mayo). Served with fig dressing. $9.99 The Taos Humm Mixed greens with hummus, tomato, sprouts, carrots, cucumber and a pesto vinaigrette dressing. $8.99

591 Hondo Seco Rd., Downtown Arroyo Seco NM

Sol Food Market & Cafe

575-776-5765

Call in your to-go order today!

Healthiest Food in Taos County!!!

Taj Mahal Mixed greens with tomato, cucumber, and chicken curry salad (chicken, pecans, dried cranberries, apple, red onion, mayo, and Indian curry). Served with a fig balsamic dressing. $9.99 Ensalada Del Sol Mixed greens with applegate turkey, avocado, red onions, sprouts, candied walnuts and a fig balsamic dressing with pesto drizzled on top. $9.99

Panini Grilled Sandwiches:

(Served with a side salad) All paninis can be made with gluten free bread!

Taoseño Club Applegate turkey, bacon, avocado, tomato, aged white cheddar with a green chile mayo. $9.99 El Italiano Salami, Applegate ham, fresh basil, tomato & fresh mozzarella with a delicious pesto spread. $9.99 La Verdura Tomato, fresh mozzarella, basil and pesto. $7.99 Taos Turkey Reuben Applegate turkey, swiss cheese, sauerkraut, a whole green chile, and our homemade green chile thousand island dressing. $9.99 Veggie Del Sol Hummus, avocado, tomato, sprouts, red onions, salt and pepper, and a pesto spread. $8.99 dining out summer/fall 2015 • 68 • www.taosmenus.com

Bar & Grill B R EAKFAST LU NCH CAS UAL DI N I NG S U N DAY B R U NCH COCKTAI LS WI N E BEER

OPEN DAILY 7AM - 3 TWILIGHT 3-7PM OPEN MAY - OCTOBER OPEN TILL 8:30 PM STARTING JUNE 1ST

54 GOLF COURSE DRIVE RANCHOS DE TAOS, NM 87557

575.758.7300

taoscountryclub.com

dining out summer/fall 2015 • 69 • www.taosmenus.com

BALANCE MAKES ALL THE DIFFERENCE

By Molly Steinbach

Regardless of its provenance, variety or vintage, the most important hallmark of a well-made wine is balance. While all the elements of wine — acidity, bitterness, tannins, sweetness, alcohol, etc.

— needn’t all be exactly the same. It is important for the tasting experience that one doesn’t stick out like a sore thumb.

One key element that can make or break the “structure” of a wine is acidity.

In tasting wine, acidity is easily sensed along the outer edges of the tongue as a tingling, mouth-watering sensation. Too little acidity will render a wine “flabby,” like swishing canola oil around in your mouth; too much, and a wine will taste overly sour.

grapes with varying natural acidity, and from disparate regions of the globe.

Riesling tends to be one of the highest-acidity white wine grapes. Although back on the upswing, its reputation has taken a hit in recent years because people are afraid it’s going to be too sweet. Rieslings do often have some sweetness to them, specifically to balance out the wine’s

But what is too much or too little? It all depends on the balance with other elements of the wine.

Think of it this way: Drinking straight lemon juice isn’t going to be the most pleasurable experience. The sourness will be overwhelming, your mouth will pucker and water, and you will be left with an expression on your face like a displeased great aunt. Similarly, drinking plain sugar water isn’t all that nice. But combine the sugar and the lemon, and you have a delicious glass of lemonade. Balance makes all the difference.

Some grape varieties are naturally higher in acidity than others — the first time I tasted Viognier, I really did think I’d mistakenly taken a swig of cooking oil. Environmental and climatic variables like temperature, altitude and length of day and growing season can also affect acidity. So, the trick in making wine is to consider all these variables and try to make a balanced product.

To illustrate, I’ve selected four wines made from

naturally high acidity. The key is to make sure that the sugar and the acid are perfectly balanced so the taster isn’t left with an impression of “too sweet” or “too sour.”

2010 Reuscher-Haart Riesling Kabinett Mosel Piesporter Goldtröpfchen ($18) hails from the Mosel region of western Germany, world-renowned for its Rieslings. The word “Kabinett” indicates that the grapes were harvested at a lower level of sugar content, potentially making for a drier wine. The nose has notes of apricot, clover and chalky soil, leading to more apricot, peach and honeysuckle on the palate. The acidity is mouth watering, but perfectly in balance with the honeyed sweetness of the wine.

In contrast, Viognier tends to be low in acidity, hence my unpleasant experience detailed above.

Since then, I’m careful to select Viogniers grown

dining out summer/fall 2015 • 70 • www.taosmenus.com

in cooler climates, which can help preserve what natural acidity the grape has.

The fruit for 2013 Cline Viognier North Coast ($12) is sourced from vineyards in Carneros and Sonoma Coast — two of California’s cooler regions. Even so, the wine has a bit of an oily texture and noticeably high alcohol. The acidity is not in balance here. The nose boasts pleasant green apple and white pepper, but is dominated by an aroma of bubble gum. The flavors on the palate are tasty — pear, peach and ginger — but I can’t get past the unbalanced alcohol. There are some beautifully balanced Viogniers out there, I just didn’t manage to pick one.

Like Riesling, the naturally high-acid Gamay grape has suffered somewhat from an unjust reputation. Once grown in abundance in France’s Burgundy, a 14th-century duke outlawed it, calling it “a very bad and disloyal plant.” The grape was relegated to the region of Beaujolais, where it now thrives.

2010 Potel Aviron Chénas Vieilles Vignes ($23) is a fine example of Beaujolais, coming from one of 10 villages designated as the best Beaujolais producers, in this case Chénas. The aromas of robust grilled meats, crushed black pepper, tarragon and rose hips are matched by bold red cherry, peppery roasted meat, violets, and black licorice on the palate. The acidity is deftly balanced by tannin and alcohol, making for a perfectly enjoyable drink.

Finally, we come to Malbec. Its naturally moderate levels of acidity make it an excellent blending grape with higher acidity varietals like Cabernet Sauvignon and Merlot, but on its own in warm growing regions like Argentina can put it in danger of flabbiness.

2012 Bodegas Elvira Calle Malbec Mendoza “Alberti 154” ($15) certainly had that potential, considering 2012 was overall an extremely hot year in Mendoza. The wine does show outsized levels of alcohol with underwhelming tannin, but the acidity is nicely preserved and helps build a bridge between the other unbalanced elements. The nose and palate are sweet with caramel, milk chocolate and cherries, but the texture is not oily or dull. A success in the face of climatic challenge.

DRINK DEEP

Molly Steinbach, of Ranchos de Taos, writes about wine for The Taos News. Molly Steinbach is a Certified Wine Specialist and the Sommelier at Medley, in El Prado.

Northern New Mexico wines among medal winners Taos News Staff | Photo by Tina Larkin

Several New Mexico wines won awards at a recent international competition that drew nearly 4,000 entries at the 15th annual Finger Lakes International Wine Competition. The competition featured 940 wineries from 27 countries, 6 Canadian provinces and all 50 states.

Of the New Mexico wineries that competed, Noisy Water Winery of Ruidoso was the biggest medal winner with one double gold, two gold, three silver and nine bronze. Luna Rossa Winery of Deming won one gold, three silver and two bronze. Ponderosa Valley Vineyards of Ponderosa brought home one gold and one silver. Other medal winners include Black Mesa Winery of Velarde, Belen’s Jaramillo Vineyards, La Chiripada from Dixon, Rio Grande Vineyards & Winery of Las Cruces, Black’s Smuggler of Bosque, and Camino Real Winery from Los Lunas.

A complete results of the competition can be found at fliwc.com.

dining out summer/fall 2015 • 71 • www.taosmenus.com

TAOS MARKET

A locally owned natural food store

Healthy food for a healthy lifestyle

Organic • Gourmet • Paleo • Gluten Free • Local Foods • Juice bar Featuring Bulletproof coffee-Drink butter in your coffee to feel Bulletproof Market open 7 days a week, 9am to 7pm Sundays 8am - 8pm 910 Paseo Del Pueblo Norte, Taos NM 87571

575.758.7093

dining out summer/fall 2015 • 72 • www.taosmenus.com

Open every day for lunch & dinner Full lunch menu & dinner menu Entertainment 7 nights a week Happy Hour Mon-Fri 3-6pm 3 minutes west of the old blinking light off highway 64 575-758-1900

dining out summer/fall 2015 • 73 • www.taosmenus.com

online anytime taosmenus.com

dining out summer/fall 2015 • 74 • www.taosmenus.com

BREAKFAST, LUNCH, DINNER

THE

Red Diamond Grill

1-888-WIN-Taos • www.TaosMountainCasino.com Located on the historic Taos Pueblo

Hours: Mon & Tue 11am-10pm Wed & Thur 8am-10pm Fri & Sat 8am-11pm Sun 8am-10pm

100% Smoke Free Casino! dining out summer/fall 2015 • 75 • www.taosmenus.com

a local favorite For over 20 years CAESAR SALAD with grilled chicken breast 14.50 grilled salmon 18.50 yellowfin tuna 19.50 NEW YORK STRIP 16 oz. au poivre (pepper crusted) ANTIPASTI FREDDI grilled vegetables MINESTRONE garden vegetables, chicken BISTECCA FIORENTINA 12 oz. rib eye PENNE ARRABBIATA spicy italian sausage, peas SPINACH SALAD pine nuts, raisins, tomato aioli with grilled chicken breast 14.50 grilled salmon 18.50 yellowfin tuna 19.50 NEW ZEALAND LAMB CHOPS tomato mint sauce SEAFOOD PASTA CRISPY GARLIC PORK CHOP CARPACCIO thinly sliced raw tenderloin of beef PASTA BOLOGNESE ROSEMARY CHICKEN oven roasted half chicken CREOLE PEPPER SHRIMP TRADING POST CHICKEN NOODLE SOUP FARFALLE PRIMAVERA with grilled chicken breast 18.50 ROAST DUCK oven roasted half duck FETTUCCINE ALLA CARBONARA with grilled chicken breast 18.50 GRILLED SALMON CHICKEN VESUVIO PICCATA MILANESE chicken breast scaloppini HOUSE GREEN SALAD with chicken breast 14.50 grilled salmon 18.50 yellow fin tuna 19.50 ANGEL HAIR PASTA chicken, mushroom, gorgonzola cream CRISPY CALAMARI with small Caesar PORTABELLO MUSHROOM RAVIOLIS

8.75 MARKET 8.95 8.50 29.00 15.50 8.75 32.00 21.00 17.50 9.75 15.50 16.50 23.00 8.50 14.50 28.00 15.50 28.00 18.50 18.50 8.75 17.75 18.00 17.75

DINNER MENU 4PM - 9PM

Tues. - Sat. Lunch: 11am - 4pm Dinner 4pm - 9pm Closed Sunday and Monday

Trading Post Café Italian Restaurant 4179 State Rd. 68, Ranchos De Taos • 575.758. 5089 • WIRELESS INTERNET dining out summer/fall 2015 • 76 • www.taosmenus.com

Featuring local artisans

Mangia Festa Tuesday thru Thursday 4pm-6pm 3 courses $12 Wine Down Friday & Saturday 11am - 6pm half price wine by the glass Taos' Favorite Patio

Trading Post Café Italian Restaurant 4179 State Rd. 68, Ranchos De Taos • 575.758. 5089 • WIRELESS INTERNET dining out summer/fall 2015 • 77 • www.taosmenus.com

Coffee as unique as the place it's roasted since 1996.

Served at these fine establishments:

Cid’s Food Market Taos Cow Mabel Dodge B&B Trading Post Elevation Coffee The Coffee Spot Dobson House Dixon Food Coop Poco Loco Taos Visitor Center Inn on La Loma Taos Inn Northside Spa Ole Taos B&B

www.taosroasters.com • 877.505.TAOS • 575.737.5946

dining out summer/fall 2015 • 78 • www.taosmenus.com

2015 dining out summer/fall 2015 • 79 • www.taosmenus.com

STEAKHOUSE & LOST LOVE SALOON

Established in 1967

Located in The Lodge at Red River

Call Ahead 575.754.2922 Over 48 years of reputation to live up to—and we do it well!

400 E. Main St, Red River | texasredssteakhouse.com dining out summer/fall 2015 • 80 • www.taosmenus.com

Rellenos iles h C

as chilad En

reme le Sup Mo

late jita P Fa

Hours

7 AM to 8 PM 7 days a week Enchiladas Three Green or Red enchiladas. Chicken, Beef or Cheese. Served with rice and beans. $10.95

Shrimp Veracruzana Fresh Shrimp served w/ bell peppers, house salsa, tomatoes, rice & beans $16.95

Chicken Mole MmmmDelicious Shredded chicken in MOLE sauce. Served with rice and beans & tortillas $10.95 Three Fried Rolled Tacos Chicken or shredded beef.

Served with rice and beans. $9.95

Plates Steak Ranchero Barbacoa Shrimp Ranchero Fish Soup Menudo Tortilla Burger with fries Taco Salad Frito Pie

Chiles Rellenos Two cheese stuffed peppers battered, fried & smothered.

Served with rice and beans & tortillas $12.00

Combination Plate $12.50 One tamale, one chile relleno and one enchilada all smothered in green or red chile

Carne Asada Chopped steak grilled with pico de gallo, melted cheese. Served with rice and beans & tortillas $10.95

Appetizers Cheese Burger $5.00 Small Fries $2.00 Large Fries $3.00 Fries and cheese $3.50 Chips & salsa $4.00 Chips & guacamole $6.50 Nachos (small) $2.00 Nachos (large) $3.00 cheese, jalapeños Nachos Supreme $10.95 cheese, jalapeños sour cream, meat guacamole, pico de gallo

Fajita Plate Grilled fajita w/ Onion & peppers chicken, steak or pork. Served with rice and beans & tortillas $10.95 Shrimp Fajitas $16.95 Burrito Supreme any burrito smothered in green or red sauce melted cheese and pico de gallo $10.95 Mole Supreme Chicken, beans & rice burrito smothered in mole sauce topped with melted cheese $10.95 Mushroom Cream Supreme Chicken, beans & rice burrito smothered with mushroom chipotle cream& melted cheese $10.95

Desserts Flan Cookies

$12.50 $18.95 $14.95 $14.95 $7.50 $6.00 $8.00 $9.00 $5.00

Plates $7.00 Omelettes Huevos Rancheros Chilaquiles Huevos a la Mexican Huevos Albanil Over-easy Burritos Carne Asada Adobada beef Chicken Ground beef Carnitas Chicharron Rellenos Barbacoa

$6.50 $6.50 $6.50 $6.50 $6.50 $6.75 $6.75 $9.00

Tacos Chicken Asada Pork Ground Beef Veggie

$3.50

Shrimp Fish Barbacoa

$5.50

Tortas Chicken Asada Pork Ham Cubana

$7.50

Barbacoa

$9.50

and more... $3.50 $1.50

Breakfast Breakfast Burritos $4.00 Potato & eggs Vegetarian Bacon & eggs $4.50 Sausage & eggs Potato & eggs & sausage Potato & eggs & bacon Chorizo & eggs Ham & eggs

Tamales Chicken or Pork Smothered

$2.00 $2.50

Quesadillas Cheese w/ meat

$4.50 $6.00

Tostadas Chicken Pork Ground Beef Veggie

$3.50

NOW SERVING

Margaritas Import & Domestic Beers

2 LOCATIONS 1638 Paseo del Pueblo Norte El Prado, NM 87529 Tel: (575) 751-4431

1104 Paseo del Pueblo Sur Taos, NM 87571 Tel: (575) 758-3060

dining out summer/fall 2015 • 81 • www.taosmenus.com

Yu Garden Asian Cuisine

Introducing Sushi Bar, Traditional Chinese Cuisine

Now serving beer & wine!

Variety of lunch combinations served between 11-3

Your choice of entree served with Hot &Sour or Egg Flower Soup, Fried Wonton, Spring Roll, Fried Rice and Fortune Cookie.

Lunch Special Bento Box

Served with shrimp and vegetable tempura, Salad, your choice of steamed or fried rice, and your choice of soup.

Chef’s Specialties Seafood , Chicken Vegetable, Beef Mushu, Pork Lamb Dishes & Sizzling Plates Open 7 days a week Open Hours: 11:00AM - 9:00PM Friday and Saturday open until 9:30PM 758-7828 • 1033 Paseo Del Pueblo Sur Ste. J, Taos www.yugardentaos.com dining out summer/fall 2015 • 82 • www.taosmenus.com