Dining Out 2019

THE TAOS NEWS

“Best Burger in New Mexico” USA Today

“Best Burger & Best Happy Hour” Taos News

Hormone & Antibiotic-Free Since 2008 NM Craft Beers

Patio - Dog Friendly

Open 7 days a week | John Dunn Shops 124 Bent Street Taos | T: 575.770.2963 Email: littleswithstyle@gmail.com TAOSMENUS.COM

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Dining Out

CONTENTS

CRAFTING THE SPIRIT OF TAOS 56 THE LOUNGE INFUSES NEW LIFE IN THE DOWNTOWN COCKTAIL SCENE

BY KATHLEEN STEWARD PHOTOGRAPHY BY MORGAN TIMMS

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5 STAR BURGERS

23 CID’S FOOD MARKET

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TAOS SPA

24 DONABE

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OPTIMYSM

25 EL GAMAL

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AMINA’S CHILDRENS BOUTIQUE

49 RED RIVER BREWING COMPANY 50 ROCKY MOUNTAIN

28 EL MONTE SAGRADO

CHOCOLATE FACTORY

51 ROSITA’S MEXICAN

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29 EL TAOSENO RESTAURANT

STORE

COFFEE APOTHECARY

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PARADISE BALLOONS

30 FARMHOUSE CAFE

53 SAGEBRUSH INN & SUITES

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HIGH COUNTRY REAL ESTATE

10 JONES WALKER OF TAOS 11 MUDD N FLOOD 12 LOS RIOS RIVER RUNNERS 13 TAOS RETIREMENT VILLAGE 14 A LA CART

31 THE GORGE BAR & GRILL

54 SLUGGERS DINER

32 GUADALAJARA GRILL 33 GUTIZ

55 SOL FOOD CAFE

36 HUNAN CHINESE RESTAURANT

58 TAOS COUNTRY CLUB

37 JALAPEÑOS

59 TAOS FAMERS MARKET 60 TAOS MESA BREWING

38 LA CUEVA CAFE

61 TAOS PIZZA OUTBACK

39 MEDLEY.

62 TAOS ROASTERS

40 MICHAEL’S KITCHEN

15 ABE’S CANTINA

63 THUNDERBIRD ON 64

41 MIDTOWN MARKET

16 ALLEY CANTINA

65 YU GARDEN

42 MONDO ITALIANO

17 ANTONIO’S RESTAURANT

66 ZIGGY’S FROZEN YOGURT

43 ORLANDO’S NEW

18 THE BAKERY

19 BEAR CLAW 20 BURGER STAND AT TAOS

52 SABROSO

ALE HOUSE

67 OLD MARTINA’S HALL

MEXICAN CAFE

68 TAOS MOUNTAIN CASINO

46 PIZANOS 47 RANCHO DE CHIMAYO

THINK ALL HAMBURGERS ARE THE SAME?

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LOCATION MAP

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THERE’S SOMETHING FISHY GOING ON HERE

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48 RANCHOS PLAZA GRILL

21 CASA DE VALDEZ

Staff

The Taos News

ROBIN MARTIN, OWNER / CHRIS BAKER, PUBLISHER / CHRIS WOOD, ADVERTISING DIRECTOR / SCOTT GERDES, SPECIAL SECTIONS EDITOR / KARIN EBERHARDT, CREATIVE DIRECTOR SEAN RATLIFF, ART DIRECTOR AMY BOAZ, CHIEF COPY EDITOR

SHANE ATKINSON, ADVERTISING MANAGER

/ /

MORGAN TIMMS, PHOTOGRAPHER

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STEPHEN ARCHULETA, CINDY BOISVERT, CHELSEA GOEBEL, EMILY LEE, ADVERTISING SALES

NICOLE ROMERO, GRAPHIC DESIGN

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CONTRIBUTING WRITERS: CINDY BROWN, KATHLEEN STEWARD

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” 8

575-751-6098 taosballooning.com

Flights 365 Days a Year!

DINING OUT SUMMER/FALL 2019

JONES WALKER

maxterpieces 12X12 - MAX JONES

Taos Artists | Gifts | Home Accents | Design Services

127 Bent Street • Taos, NM • 575.758.7965

Authentic Taos with a modern flair.

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DINING OUT SUMMER/FALL 2019

THE LOCALS’ FAVORITE FOR OVER 70 YEARS! VOTED BEST BREAKFAS T BURRITO IN TAOS CO U N T Y !

Fresh Homemade Food

Take-out Food, Groceries, Package Beer, Wine & Spirits Ice & ATM Available

Cantina Open 9 am (575) 776-8643

Cocina 7 am - 3 pm (575) 776-8516

Arroyo Seco, NM • Family Owned & Operated for over 70 years Major Credit Cards Accepted

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(30) Ribeye Steak, 2 eggs, hashbrowns, toast..................................................12.49

(1) 2 pork chops, 2 eggs, hashbrowns, toast.12.49

(2) Choice of meat, 2 eggs, hashbrowns, toast 9.49 (3) Choice of 2 meats, 3 eggs, hashbrowns, toast ····················································· .............. 12.49

(4) 2 biscuits & sausage gravy........................ 8.49

(S) Big Breakfast Burrito made with potato, egg and cheese plus choice of meat and red/green chilior gravy................................................ 11.49

(6) Ultimate Burrito with bacon, ham, sausage, potato, egg, cheese and red/green chili or gravy .................................................................... 12.49

(7) Chicken Fried Steak, eggs, hashbrowns, toast ................................................................... 11.49

(8) Brealdast Enchiladas with choice of meat, beans and hashbrowns smothered in red or green chili.............................................................. 11.49 (9:1:) 1 pancake, 2 eggs with choice of meat.... 8.99

(10.:f:) Cinnamon Swirl French Toast with two eggs and choice of meat....................................... 10.49

( 11) Baker's Omelet with bacon, sausage, ham, bell pepper, onion, tomato, mushrooms and cheddar cheese with hashbrowns and toast. 12.49

(12) Skillet Breakfast 2 eggs on pan fries with onions, bell peppers & cheese served with choice of meat and toast.......................................... 11.99

(13) Huevos Rancheros w/ 2 eggs, papitas, beans and red or green chile ................................. 11.49

(14) Migas- scrambled eggs with fried corn tortillas, onions, bell peppers & cheese with beans & a flour tortilla.................................. 11.49

(15) Veggie Omelet with onions, tomato, broccoli, cheddar, hashbrowns, toast ......................... 10.49 (16) Chorizo &: Eggs served with beans, papitas and a flour tortilla......................................... 10.99

(17) Herman's Special- 2 eggs on top of pan fries and sausage with cheddar cheese, red or green chile and toast.............................................. 11.49

(29) Corned Beef Hash, 2 eggs, toast.............. 9.49

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Ribeye Steak w/ French fries, side salad, toast..

..... 12.49

New Mexico Burger: open faced burger with beans, cheese, red/green chili&fries... . ...... 9.99

Guacamole Burger: piled high with 2 golden brown onion rings and delicious Pepper Jack cheese, nestled in a bed of fresh guacamole.... .................. 9.99

Navajo Taco: topped with ground beef, smothered with red/ green chili, with rice or posole..................... 10.49 Frito Pie: w/beans, beef, cheese, red/green chili& ................ 9.49 garnish

Chill Chops: (2) pork chops topped w/grilled onions, green chili, tomatoes with beans&rice or posole& a tortilla ........................................ ......................... 12.49

Nachos: w/lettuce &tomato garnish Cheese.... 6.99 Beef.. ........ 8.49 Grande (the works) .... 9.49

(3)Enchilada Plate: served with beans&rice or posole Cheese ... 8.49 Ground Beef or Chicken ..... 9.99 Taco Plate: (3) beef (ground or shredded) or diced chicken tacos served with beans&rice or posole. 9.99

Beef Burrito Plate: Shredded or ground beef with cheese in a flour tortilla smothered with red/green chili w/ beans&rice or posole.......................................... 10.49

Chicharrones Burrito Plate: Beans and Chicharrones with cheese in a flour tortilla smothered with red/green chiliw/ beans&rice or posole............................. 10.49 Chile Relleno: (2) cheese stuffed peppers breaded& fried, smothered w/ red or green chili, beans/rice or ................................................... 10.99 posole Combo Plate: (2) enchiladas, taco, beans& rice or posole................................................................... 10.49

Fajitas: grilled with onion&bell peppers, served with shredded cheese, garnish, pico de gallo, guacamole, sour cream, beans& rice or posole and flour tortillas Chicken .............. 12.99 Beef........ 12.99 Combo ......... 13.99 Huevos Rancheros with 2 eggs, papitas beans and red or greenchile ........................................................... 11.49 Chicken Fried Steak: w/gravy, fries, toast&salad 10.99

( 3)Chicken Strip Basket: w/gravy, fries, side saladl0.99 Monday: Huevos Rancheros .................................. 10.99

Tuesday: Guacamole Burger or Cheeseburger with Kettle Fries ...............................................................9.99

Wednesday: Navajo Taco w/beans, posole .. ........ 10.49

Thursday: Chicken or BeefTaquitos w/ beans& rice.......................... ......10.49 Chicken Cordon Blu Sandwich with Waffle Fries .. 10.49 Friday: Fish &Chips ................................................ 9.99 Saturday: Combo Plate: 2 enchiladas with taco, rice& beans...................................................................... 10.49

Sunday: Chicken Fried Steak Dinner w/ salad ...... 10.99

<10. qo. (!)11&M eall:(575)377-3992 c-the P..rJwu,, & e� @ AwrJ. dJ.iM-, 3J/.:l.O Mt. Vi,e,w. P.,luJ. (.A-,, 434), AwrJ. dJ.iM- NM 81110

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DINING OUT SUMMER/FALL 2019

OPEN DAILY 7:30AM - 2:30PM CLOSED TUESDAY SUNDAY BRUNCH 8AM - 2:30PM

BREAKFAST - LUNCH SUNDAY BRUNCH - BAKED GOODS

TAOSMENUS.COM

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TAOSMENUS.COM

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DINING OUT SUMMER/FALL 2019

Pollo Borachon

French Toast

Breakfast & Lunch Tuesday - Sunday 8AM - 3PM Breakfast served all day

B SA EER NG WI RIA NE

French Bread, Croissants & Pastries are made fresh daily.

Full menu at www.GutizTaos.com

812B Paseo del Pueblo Norte - Taos - (575) 758 -1226 TAOSMENUS.COM

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DINE IN OR TAKE OUT

(575) 751 - 0474 www.HunanTaos.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 • • TERIYAKI CHICKEN • • GENERAL TSO’S 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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DINING OUT SUMMER/FALL 2019

TAOSMENUS.COM

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THERE’S SOMETHING FISHY GOING ON HERE CHEF JOHN LAMENDOLA’S REVIVAL OF OLD MARTINA’S HALL

BY SCOTT GERDES | PHOTOGRAPHY BY MORGAN TIMMS

Clad in a perfectly white, traditional chef’s coat and built to breathe blackand-white checkered pants, Executive Chef John Lamendola begins his day in the spotless kitchen at Old Martina’s Hall in between 7:30 and 8 a.m. He sets off on a walk-through to see what he needs to catch up on, what he needs to improve, organize the coolers and keep things fresh. It’s a long day. It ends at about 9:30 to 10 p.m., except for being closed on Mondays and the half-day brunch on Sundays from 10 a.m. to 3 p.m.

No worries; He’s always up for the challenge.

the food. When Lamendola became the executive chef four years ago, he looked at the menu and saw mostly “American-style” offerings with very little Southwestern fare.

Old Martina’s Hall (renamed after current owner Martina Gebhardt) is a Ranchos de Taos landmark. It sits right across the road from another historic site, San Francisco de Asís Church. Lamendola remembers the formerly called Old Martinez Hall in the late 1980s to early ‘90s when it had “a bigger bar and people partied hard on the dance floor.” And, yes, with a younger man’s grin and a nod Lamendola admitted he joined in.

Since then, Lamendola has transformed the “American-style” plates into a nice mix. The menu is smaller and more fish dishes are offered.

But his reason for being there now is 44

“And there was hardly any seafood at all, so I knew we had to make some changes,” he recalled. “The menu wasn’t a local favorite.”

He also observed that tourists were looking at the menu posted outside and walking away. Why? Lamendola talked with customers and employees asking what kind of food they looking for. New Mexican was the answer.

“I’m bringing in a lot of fresh fish. A lot of Taos restaurants don’t have much fish on their menus, except for maybe trout and fried shrimp, and fish tacos,” he said.

And he knows the difference between fresh fish and what’s been sitting around for a few days. He works with

a couple of seafood companies that text him with a list of what they have, which always changes. He only orders fish in small quantities. If he sells out, “great,” and if he doesn’t, “oh, well” — there’s only so many blackened fish tacos he can make.

Because of Lamendola’s seafood mission, Old Martina’s is starting to get a good reputation for bringing in catches of the day. He got spoiled with fresh seafood while living in Florida for seven years. “I had captains calling me from their boats saying, ‘Hey chef, this is what I have.’”

While he likes fish, South Asian cooking is his personal favorite. The combinations of spices create flavors his tongue dances around. That love prompted him to research on how to perfect the use of spices. And it goes without saying that flavor is important when preparing food — “Let’s not be bland.”

The most popular dishes at Old Martina’s are carne adovada, Southwest blue corn chicken enchiladas and the crab eggs Benedict (served only during Sunday DINING OUT SUMMER/FALL 2019

brunch), and whichever of the three to four specials he runs every day.

The lunch menu will be changed for the summer season, with lighter fare such as fish and salads, stir-fry, softer pastas and fewer red meats. The dinner menu will also be revamped.

With spring and summer approaching there will be a lot of fresh produce in the area, which he’s looking forward to using in his dishes.

“I like the farm-to-table concept,” he explained. “That keeps me on my toes — what’s new and exciting?

I get bored real easy with a standard menu.”

The Detroit-native’s approach as a chef is if he were a customer; What would he want to eat and how does he want it to taste and be presented?

He puts himself in the customers’ shoes all the time and expects his cooks to do the same.

Lamendola is no stranger to Taos or Taoseños. After graduating from chef school in New York City he moved to Santa Fe where he spent seven years.

Later, he was the chef at Thunderbird Lodge in Taos Ski Valley for 11 years.

Lamendola then opened The Bread House in Taos.After being at the helm in a couple other restaurants in Taos, he moved to St. Augustine and Marco Island, Florida. He started thinking about all of his family members back in Taos, including his children and grandchildren. Northern New Mexico called him back.

The seasoned chef admits he faced some challenges with changing the

menu at Old Martina’s.

“Having been [in Taos] for 25 years, I had a good name in the community who expected a certain style of cooking,” he said.

Neither the history of the place nor the task of resuscitating the restaurant gave him the jitters. Nerves? What are nerves?

“I don’t ever get nervous. Life is too short,” he shared. “We’re just cooks. We’re not splitting atoms or performing brain surgery. That’s being nervous. There’s no ‘oops’ doing that.”

What does give him reason to pause is foundering.

“I have to be part of the future here and make it successful. If his place fails then I fail, and I can’t have that.”

OLD MARTINA’S HALL 4140 State Road 68, Ranchos de Taos Open for lunch Tuesday through Saturday, 11 a.m. to 3 p.m.; dinner Tuesday through Saturday, 4 p.m. to 9 p.m.; Sunday brunch, 10 a.m. to 2 p.m.; Happy Hour Tuesday through Saturday, 3 p.m. to 6 p.m.; closed Mondays.

(575) 758-3003

oldmartinashall.com

TAOSMENUS.COM

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Rositaâ&#x20AC;&#x2122;s Mexican Store

1384 Paseo Del Pueblo Sur, Taos, NM Next to Southside Guadalajara Grill

Hours Monday-Saturday 8:00 AM - 7:30 PM Sunday 8:00 AM - 4:00 PM

TAOSMENUS.COM

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“Hidden Gem”

review

Locally Sourced Meats • Fresh Squeezed Margs • Incredible Ambience Open Wednesday – Monday

575.776.3333 Located on Ski Valley Road, 470 State Highway 150 in Arroyo Seco sabrosotaos.com

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TAOSMENUS.COM

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DAILY SPECIALS

1351 Paseo Del Pueblo Sur, Taos, NM 54

DINING OUT SUMMER/FALL 2019

Steaks . Salads . Burgers New Mexican . Desserts Cold Beer . Cocktails . Wine

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at the Historic Taos Plaza

Saturdays 8am-12:30pm 2019 Season, May 11- October 26 Know the food, you’ll know the place – whether you’re a tourist or a bona fide Taoseño we welcome you to one of New Mexico’s most diverse and visited farmers markets.

Why Local?

The more local the food source the fresher, the better the taste, the lower carbon-footprint, the bigger impact on our local economy, the best price for the farmer.

Fresh food from these counties are sold at the market.

www.TaosFarmersMarket.org

TAOSMENUS.COM

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Ziggy's FROZEN YOGURT

1008-A Paseo del Pueblo Sur I zlggysfroyo.com

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