SUMMER / FALL 2022
TAOS
|
ANGEL FIRE
|
RED RIVER
Chef Christina Martinez
A Woman in the Kitchen
Burger inin NewNew Mexico” “Best“Best Burger Mexico” USA USAToday Today
"Best Burger & Happy Hour"
News Happy Hour” “Best BurgerTaos & Best
Taos News
Hormone & Antibiotic-Free Hormone & Antibiotic-Free Since 2008 NM Craft Beers NM Craft Beers Dog-Friendly Patio Protein Bowls
GOURMET BURGERS & SALADS PATIO - DINING ROOM - DRIVE THRU GOURMET BURGERS HAPPY HOUR ENTREES - SANDWICHES - SALADS 4 - 6 pm DAILY
HAPPY HOUR 4 - 6 pm DAILY
758-8484 758-8484 5starburgers.com
10325starburgers.com Paseo Del Pueblo Sur 1032 Paseo del Pueblo Sur DINING OUT
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MIESHIEL
Desert Life colored pencil 20”x40”
Studio by appointment
575-741-0180 MIESHIEL.COM
Mieshiel@TaosNet.com
Cathedral Rock colored pencil 40”x32”
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ORIGINALS & GICLEE PRINTS AVAILABLE AT ENVISION GALLERY & MADE IN NEW MEXICO
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5 STAR BURGERS FOUR SEASONS OF ANGEL FIRE ART OF MEISHIEL AMINA’S CHILDREN’S BOUTIQUE THE LITTLE SHOP LARRY MARTINEZ JEWELER ACEQ RESTAURANT THE CELLAR CHILI LINE DEPOT CHOKOLA BEAN TO BAR CID’S FOOD MARKET DONABE ASIAN KITCHEN EL MONTE SAGRADO
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GORGE BAR & GRILL GUADALAJARA GRILL GUTIZ HUNAN CHINESE RESTAURANT LA CUEVA THE LOUNGE BY ROLLING STILL MANTE’S CHOW CART MARY JANE’S HOME COOKING MEDLEY MICHAEL'S KITCHEN ORLANDO’S PIZANOS PLANT BASED CAFE RANCHOS PLAZA GRILL
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ROCKY MOUNTAIN CHOCOLATE FACTORY SABROSO SOL FOOD MARKET & CAFÉ THE TERRACE AT TAOS COUNTRY CLUB TAOS COW TAOS INN TAOS FOOD COOP TAOS ROASTERS TAOS PIZZA OUTBACK VIVAC WINERY WAKE AND TAKE CAFE YU GARDEN CASA BENAVIDES NUSENDA CREDIT UNION
CONTENTS
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LOCAL FOOD TRUCKS BY HAVEN LINDSEY
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THE WAKE & TAKE
BY TAMRA TESTERMAN
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EL MONTE SAGRADO B Y LY N N E R O B I N S O N
THREE CHEFS BY ARIELLE CHRISTIAN
46 48 50
FELIX PACHECO MICHAEL’S KITCHEN ADAM MEDINA RANCHOS PLAZA GRILL BRITTANY GARNER THE WAKE & TAKE
575 -758-2241
·
taosnews.com
·
taosmenus.com
S T A F F : Robin Martin, Owner / Chris Baker, Publisher / Lynne Robinson, Managing Editor / Karin Eberhardt, Creative Director / Nathan Burton, Photographer Michael Tashji, Copy Editor / Chris Wood, Advertising Director / Shane Atkinson, Sales Manager / Tyler Northrope, Kim O'Reilly, S'zanne Reynolds, Media Specialists Paul Gutches, Production Manager / Zoe Urban, Graphic Designer / Heather Owen, Digital Editor O N T H E C O V E R : Chef Christina Martinez garnishing at El Monte Sagrado A B O V E : Aly’s Taos Eats Food Cart. Photographs by Nathan Burton
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The Little Shop
Jewelry~Apparel~Art Gallery Travel Essentials~Home Furnishings Snacks/Cold Drinks
Grab & Go Mini Cafe thelittleshoptaos.com Tuesday-Sun 8:30AM-7PM 114 Kit Carson Rd., Taos, NM (575)343-2741 TAOSMENUS.COM
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E L E VAT E D M O U N TA I N D I N I N G Elevated modern American cuisine with a friendly atmosphere, fantastic wine list & great beers. Reservations always recommended
MONDAY–SUNDAY 5:00PM–9:00PM 480 NM-150 ARROYO SECO ACEQRESTAURANT.COM
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(575) 776-0900
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(575) 758-1701
HWY 285 & HWY 64 OPEN EVERY DAY Sunday-Fri: 9am-6pm Saturday: 9am-8pm Patio dining as weather permits
Enjoy farm-to-table goodness with every bite!
Visit our website for our menu, fascinating history, and Saturday night schedule for local music!
www.ChiliLineDepot.com • (575) 758-1701 38429 Hwy 285, Tres Piedras, New Mexico 87577 TAOSMENUS.COM
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Named ’One of the Best Chocolate Shops in America’ by Magazine
C h o k o l a B e a n To B a r
TUESDAY–SUNDAY 11AM – 6 PM 106 JUAN LARGO LANE
THANK YOU TAOS FOR VOTING US BEST PLACE FOR SWEET TREATS 2022
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Enlightenment served with every bowl sari no sakamushi 26 cherrystone clams in miso-sake broth with onion and bell pepper and a side of rice (brown or white)
chicken fried steak 35 panko-breaded local wagyu, basil, yakimo, and gojuchang-tahini sauce pad thai vegetable 21 / large shrimp 28 red curry 21 coconut broth with steamed veggies and choice of rice or noodles gun powder green tea curry 21 coconut broth with steamed veggies and choice of rice or noodles karume tonkutsu ramen 19 for 1 / 34 for 2 house-made ramen noodle, with venison chashu, ajitsuke tamago, baby bok choy, nori, lotus root, with blood orange gastrique vegetarian ph∂ 21 with fresh local vegetables, sprouts, herbs, jalapeño, wild mushroom medley, and choice of rice or noodles ph∂ bò 23 with beef brisket, bison shank, tripe, fresh veggies, sprouts, herbs, jalapeño, wild mushroom medley, and choice of rice or noodles
133 paseo del pueblo norte donabetaos.com | 575.751.9700 hours: thursday-monday,: 11:30am-9:00pm
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Fresh Al Fresco Dining Guaranteed B Y H AV E N L I N S D E Y
The national trend in food trucks has made its way to Taos. Enjoying a meal at a food truck means reservations are never required and you are guaranteed an al fresco dining experience.
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Nathan Burton/Taos News
Bomb Street Food Cart
Owned and operated by Gandhi and Daniel Cortes, is located in the John Dunn Shops. The small open-air food cart was customized to make Bomb Street’s California-style tacos and quesadillas. The menu includes locally-sourced foods including vegan and gluten-free options. The food is made fresh daily and changes based on the freshest ingredients available and feedback from customers, which is why you’ll often see burgers and shrimp tacos on the menu.
Aly’s Taos Eats Food Carts
Open Thursday through Monday, 11 a.m. to 5 p.m.
rt at os Eats silver ca You’ll find Aly’s Ta nation sti de le sty fe w Taos Li Mary Domito’s ne de Hy r’s ll not only serve store. The cart wi ll also t d meat pies bu wi signature gyros an y the jo en n ca in town you be the only place and er rg bu se ee Chile Ch Double-M Green y, ar Fred from local lumin Green Chile Stew famous s d Domito with hi Muller, who gifte r’s green de Hy ed. You’ll find di he en wh e cip re ents and a ed cart at local ev and crème-color cated rt will soon be lo third, open-air ca Shops. at the John Dunn nding on Hours vary depe
Der Garten Bistro
location.
Nana’s and Papa’s Authentic Filipino Food Trailer
Owned and operated by Rbeth and Tom Sanchez, the trailer was formerly used at carnivals and events and there is a palpable festive energy that emanates from the bright red trailer located just past the blinking light on NM 522 in El Prado. The authentic food has gained a regular local following and the most popular dish is the pork adobo. Mango cake, the refreshing halo halo, and banana turon are all newly-added dessert options. Open Thursday to Saturday, 11 a.m. to 4 p.m. TAOSMENUS.COM
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The food truck with the finest kitchen of any mobile operation you’ll find anywhere sits surrounded by picnic tables and umbrellas in front of the Brownell Chalet at the Taos Ski Valley. Coowners Christoff Brownell and Asia Golden serve Golden’s recipes made from scratch and are 95 percent organic using locally-sourced foods and homegrown veggies. Der Garten is quickly gaining the reputation for having the best salads and sandwiches in town and private catering is available at the Chalet. Hours vary depending on season.
F RESH A L FRESCO DINING GUARA NTEED
Taos Chicharron Burritos y Mas Food Truck
For New Mexican fare, the large silver food truck with ample picnic table seating shaded with umbrellas, at 1328 Paseo del Pueblo Sur is worth a visit. To honor their friend and previous owner, Remedios Maestas, two sisters, Celene and Marisol Real, have continued to offer the same menu. The most popular item is their signature fried pork skin chicharron burrito. They are also known for their tortas and tacos. Open Monday through Friday, 7 a.m. to 3 p.m. and Saturday 7 a.m. to 2 p.m.
Taos Cow
Taos Cow, in the village of Arroyo Seco, is one of the few places open seven days a week (except Christmas day). Known for their ice cream, made with local and rBGH-free ingredients, their menu is expansive, all made on site. Popular items include the Cherry Ristra and Pinon Caramel ice cream flavors and the Rueben sandwich with traditional pastrami or turkey. Taos Cow will soon be operating from a second location in Taos.
Pupuseria Salvadorian Ameila Food Truck
One of the mos t unique food tr ucks in Taos is tucked behind a building just south of the new Taos Lifest yle building an d previous El Taoseño rest aurant. They sp ecialize in the pupusa, one of El Salvador’s m ost popular foods, which is a corn flatbread stuffed with beef or beans and cheese (gre en chile is available too), and served with Salvadorian coleslaw. They serve breakfas t tortas and whe plantains are in n stock, be sure to try an order with Sal vadorian crem a. Ope n Tuesday to
Saturday, 7 a. m. to 3 p.m.
Sopalicious Food Cart
It can be difficult to pass up a freshly-fried sopapilla and at Rayne Medina’s open-air food cart you will have the option of sweet or savory, or both! You’ll find this small food cart on Bent Street serving the made-on-site sopapillas. Choose from a sopapilla with pinto beans, veggies, and red or green chile or a sweet option made with powdered sugar and honey. Open Wednesday through Sunday, 11:30 a.m. to 4:30 p.m.
Serving food daily 7:30 a.m. to 3 p.m. and ice cream 7:30 a.m. to 5 p.m. DINING OUT
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Serving Domestic & Import Beers • Wine • Margaritas
Taos’ BEST Mexican Restaurant 2022 Best of Taos Traditional Mexican Food
2018
FIRST PLACE
VOTED “BEST OF” FOR THE PAST SIX YEARS !
Summer Hours: 10:30 am - 8:30 pm • Patio Seating Available NORTH SIDE 822 Paseo Del Pueblo Norte Taos • 575-737-0816 SOUTH SIDE 1384 Paseo Del Pueblo Sur • 575-751-0063 (across from Ace Hardware) menu at guadalajaragrilltaos.com DINING OUT
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Breakfast & Lunch Wednesday - Sunday 8AM - 2PM
B SA EER NG WI RIA NE
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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. • STIR-FRIED RICE • PAN-FRIED NOODLES • • LO MEIN • SWEET & SOUR • • VEGETABLE ENTREES • Subject to change without notice.
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CAFE
#1
CUEVA
m lp.co at Ye
LA
Trip Advisor Award of Excellence 2013, 2014, 2015
"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
TAK AVA E OUT ILA BLE
TEN U L G E! FRE
575-758-7001
Come enjoy our expanded dining room.
WE DELIVER BUSINESS & WORKPLACE Serving Breakfast, Lunch & Dinner Now serving Beer, Wine, and Margaritas Monday through Saturday 10am - 9pm Closed Sunday Credit Cards accepted
135 Paseo del Pueblo Sur • Parking available on Quesnel St.
www.lacuevacafe.com TAOSMENUS.COM
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The Vegan Experience Demystified B Y TA M R A T E S T E R M A N
W
ake and Take in Arroyo Seco is a healthy, quick-service dining experience, the perfect pit-stop on your way up or down the mountain, with a welcoming vibe and a creative menu that pushes the boundaries of what is possible in a 15-minutes-or-fewer turnaround. This is the second restaurant concept (ACEQ being the first collaborative restaurant venture) conceived by business partners Brittany Garner and Noah TorresPettus. Garner said the Wake and Take is a “transition to a less formal, streamlined dining experience, a natural progressive move because of the busy lives we lead with our children’s wellbeing and schedules being at the forefront.”
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Nathan Burton/Taos News
Atmosphere is as important as the food that is being served. While Wake and Take “encourages a mind-set of grab and go, it is also a place where people can use the great space we are lucky to have to create, work, get together with friends/family and have enjoyable experiences. I think Taos and surrounding communities can always benefit from positive, welcoming environments to gather.” Popular items on the menu include: The Burrito — crafted to be a morning or afternoon handheld. “It easily satisfies the burrito craving while also pushing the boundaries of what a ‘burrito’ is. There is the heartiness of the beans and potatoes balanced with the spice of the green chile, the tang from the pickled onion, and the creaminess of the miso vinaigrette that binds everything together.” The equally popular and gluten-free alternative to the burrito is the Thor bowl. Garner explained the Odin-this Acai-based smoothie bowl is hands down the most popular cold/smoothie based option. It brings the amazing tastes of a smoothie, “you get the filling and delicious textures of the house made “Rawnola” (non-baked granola) with the oats, dates and coconut flake and then the fresh fruit, toasted almonds, hemp seed and sweet drizzle on top. And the organic peanut butter blended into the base and dolloped on top brings the whole thing home. It’s satisfying, doesn’t make you feel bogged down and fuels you up for the rest of your day.” There is The Curandera, a savory bowl option of a New Mexican style bean and rice dish, calabacitas with the green chile, corn, turnip and then balanced with the fresh microgreens, avocado and pickled peppers on top to cut through the richness of the base. Served with a flour or corn tortilla, this one has been a fave from the get-go. The Wake and Take make the most crowdfriendly of the smoothie options available with banana, strawberry, blueberry, chia seeds and a house made “Mylk” (oat milk). “It is a straightforward smoothie that hits the spot for that smoothie craving. Honorable mention to The Feel Good smoothie though!
TAOSMENUS.COM
Since this one appeared on the menu, it’s been a popular option. It is one of the more exciting (in a culinary sense) for us to make because it’s packed with everything beneficial. It has banana, pineapple, organic apple juice, turmeric, ginger, mushroom blend and CBD. This one has so many benefits and tastes amazing.” Garner said The Wake and Take exists to contribute to the community positively. “Being a part of the Seco community for over a decade has brought forward the desire to make an impact any way possible, even if it is just through food. There is always an element of what else we can use this beautiful space for beyond just dining and I’m excited to explore that. There is a pride that is carried here about being able to be part of the Arroyo Seco Village. It is the jewel of Taos County and we are lucky to be here.” The Wake and Take is at 480 State Road 150 in Arroyo Seco. To order online, visit wakeandtake.square.site. Follow them on Instagram @thewakeandtake or call 505-990-0296. •
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WE TAKE YOUR GOOD TIMES SERIOUSLY
rolling still distillery
Visit The lounge
craft cocktaiLs + award-winning spirits (downtown Taos) DINING OUT
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MANTE’S
CHOW CART
P AT 6:30AM–9 OPEN MON-S
M
1541 Paseo Del Pueblo Sur
402 Paseo Del Pueblo Sur
575-758-4855
575-758-3632
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SERVING NEW MEXICAN FAVORITES
WITH A SMILE FOR
30 YEARS!
VOTED BEST ROADSIDE FOOD STAND FOR 18 YEARS
616 Paseo del Pueblo Sur Monday-Friday 7am-3pm || Closed Weekends
575-770-1171
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scratch and sniff here. just kidding. you have to come in for that.
medley.
dinner . drinks . wine shop
medleytaos.com | 575.776. 8787 | ski valley rd., mile marker 1 TAOSMENUS.COM
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Voted by Locals...
2022 TAOSMENUS.COM
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A Woman in the Kitchen B Y LY N N E R O B I N S O N
El Monte Sagrado’s best kept secret
S
moked pulled pork with a bourbon glaze, smoked BBQ chicken and a selection of mouth watering New Mexico-accented sides including jalapeno hot links and Ghost Ranch beans are just the tip of Cristina Martinez’ personal iceberg. One of the best, most underrated chefs in Taos, few people are aware of her low key, yet unmistakable presence in El Monte Sagrado’s kitchen. She consulted with Mark Miller, the famed founder of Coyote Cafe, when she came on as El Monte’s executive chef, and his influence is unmistakable, yet Martinez stays true to her own deep New Mexico heritage, creating a fusion of flavor that is her signature. From Albuquerque, she graduated with honors and perfect attendance from Le Cordon Bleu where she went to culinary school.
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Nathan Burton/Taos News
A W O M A N I N T H E K I T C H E N
‘I had a lot of my cooking experience very young from cooking for my family’s church groups that would come to our house weekly. People who would attend raved about my mother’s and my food so it quickly became a passion early on,” she said. About her time with Miller, she said “It was very interesting and knowledgefilled — he is an amazing genius in every aspect of this industry, not just the food but management as well. He was a rock in a sense early on for me here at El Monte when I really needed support. I continue to learn from him and his techniques not often seen from anyone else.” As a rare woman working in a man’s world, Martinez takes it all in stride. “I have had a very tough time as a female in the kitchen,” she said, “but it truly has made me who I am in a good way. It is a man’s world, not just in the kitchen but in food and beverage and many places do not support female presence in the kitchen or management like Heritage has.” DINING OUT
As the world and Taos come back to life after COVID’s devastating toll on our collective lives, one can be sure Martinez will be back in her groove, not only in the dining room, but with the summertime fare and events she excels at. From BBQs and Crab Boils hosted on the resort’s gorgeous grounds, to Gala events with prix fixe menus that include several delicious appetizers, a feast of a main course and desert, these happenings, pre-pandemic, brought locals out in droves, along with the resort’s guests. Those in the know also know that the hotel’s Sunday Brunch is one of the best kept secrets in town, with Chef Cristina’s Whiskey Cured Salmon or house made Gravlax often on the menu along with all the traditional brunch offerings made from whatever is fresh and in season. Martinez’ food is Farm to Table at its finest. For more information, visit elmontesagrado.com/eat_drink. • 34
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BEST NEW MEXICAN FOOD / BEST RED / BEST GREEN
1114 Don Juan Valdez Ln
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751-1450
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Vo
a z z i P t ! s s e o B a T d in te
menu at taospizza.com
575.776.1050 CAL L F OR TA K E O U T
Authentic New York-Style Pizza
PIZZA PIES & BUFFALO WINGS PASTA • SANDWICHES • SALADS BEER & WINE • DINING ROOM & SUMMER PATIO DINING OUT
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THE FOOD IS SO GOOD YOU WON’T NOTICE IT’S PLANT-BASED!
105 Des George’s Pl
•
Taos, NM
(Formerly Eske’s)
MENUS
8am–3pm everyday Beer, wine, music & extended hours coming in mid June @ cafeplantbase
575-224-3240 plantbasecafe.com
TAOSMENUS.COM
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CARAMEL APPLES | FUDGE | CHOCOLATES Locally Owned and Operated 112 S. Plaza | Taos, NM 87571 Located in the Plaza 575.758.8855
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“ The Art of Fine Dining”
575.776.3333 Located on Ski Valley Road 470 State Highway 150 in Arroyo Seco sabrosotaos.com Locally Sourced Meats • Fresh Squeezed Margs Incredible Ambience • Open Wed – Mon DINING OUT
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BREAKFAST DAILY
SMOOTHIES / JUICES
THE HEALTHIEST FOOD IN TAOS!
GRILLED PANINIS
ORGANIC SALADS
ESPRESSO / PASTRIES
OPEN EVERY DAY!
CAFÉ/TO GO 8am–3pm Mon–Thu • 8am–5pm Fri–Sun • MARKET 8am–8pm • Everyday Groceries • Boutique Items - Gifts • Dairy - Frozen Foods
575-776-5765 575-776-5765
|
• Fresh Produce • Local Meats • Pet Food
• Household - Personal Care • Health and Body Care • Prepared Foods
Downtown Arroyo Seco NM TAOSMENUS.COM
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|
solfoodnm.com
GREAT TAOS COURSE(S)
AT TAOS COUNTRY CLUB
LUNCH DINNER BRUNCH (575) 758-7300 DINING OUT
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L
“Top ten ice cream shops in the country.” -
COME ENJOY BEAUTIFUL SCENERY & TAOS COW ALL NATURAL, rBGH FREE SUPER PREMIUM ICE CREAM KIDS MENU & TAKE OUT AVAILABLE OFFERING: TAOS ROASTERS’ LOCALLY ROASTED ORGANIC FAIR TRADE COFFEE FULL ESPRESSO BAR • FRESHLY-MADE PASTRIES & CAKES • VEGAN/VEGETARIAN OPTIONS BAGELS, BAGEL SANDWICHES, BURRITOS
Check us out in our Arroyo Seco food truck Coming Soon: Angladas location on Kit Carson Road!
776-5640
Please check our website or Facebook for hours and specials.
LOCATED IN DOWNTOWN ARROYO SECO & CAÑON • TAOSCOW.COM
TAOSMENUS.COM
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AM
125 PASEO DEL PUEBLONORTE | 575.758.1977 | TAOSINN.COM DINING OUT
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? n I g n i Taste the the difference! Taste difference! n i Taste the difference! D
Our member-owned and volunteer-run grocery savessaves you you Our member-owned and volunteer-run grocery money while providing theand healthiest, highest quality foodsfoods Our member-owned volunteer-run grocery saves you money while providing the healthiest, highest quality available. Pick-up & delivery services are available. money while providing healthiest, highest quality foods available. Pick-up the & delivery services are available. available. Pick-up & delivery services are available.
Always Finest Foods Always Finest Foods Always Finest Foods Always Lowest Prices Lowest Prices 314 314 Paseo del Pueblo Norte Always Lowest Prices Paseo del Pueblo Norte 314 Paseo del Pueblo Norte taosfoodcoop.com 575-758-3840 taosfoodcoop.com 575-758-3840
taosfoodcoop.com TAOSMENUS.COM
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575-758-3840
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Michael's Kitchen
Felix Pacheco DINING OUT
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Nathan Burton / Taos News
F
elix Pacheco — the pastry chef of 20 years at Michael’s Kitchen — was a miner before baking. He mined coal in Wyoming and molybdenum up in Questa, not far from his home in Arroyo Seco. When he got laid off from the mines, he followed his wife to a food convention, where they had cake-making classes and the like. A woman from Seco’s now-closed Casa Fresen recruited Pacheco to bake Italian breads in the steamy French oven and, though Pacheco had zero experience, he figured he’d give it a shot. “After you work in the mines and risk your life underground, when you’re going into a different kind of work, you’re not scared,” says Pacheco, 63, who’s been swirling sweets since that first random in. Trading coal dust for white clouds of flour. “The worst thing you can do is burn the bread.” The best thing you can do is add butter, which is an ingredient Pacheco always has on hand. Butter in the pastries. The old-fashioned way. No regular shortenings. And no specific kind of butter he likes to use, but the higher the fat content, the better. Makes for a not your run-of-the-mill sticky bun, which is one of Pacheco’s favorite treats to make in the huge drum oven at Michael’s. There, he’s got help — one person on donuts, another on bread and Pacheco doing the rest: eclairs, long johns and scones, to name a few. “The Danishes fly out of the door,” said the Taos native, who prides himself on early-morning time efficiency — sticking to a system, a routine. “The best feeling in the world is to have the cases empty when I leave.” TAOSMENUS.COM
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Ranchos Plaza Grill
Adam Medina DINING OUT
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Nathan Burton/Taos News
T
he fridge at home is sparse. Enough fixings for an easy sandwich — pastrami or corned beef, some store-bought kimchi for an extra tang — after a long day at the Ranchos Plaza Grill, where owner-chef, Adam Medina, spends most of his time. At the restaurant, the fridge is full of spirits. Not of the alcoholic assortment, but the kind that live on even after passing, whether in photo or in recipe. Medina’s father’s spirit is in there. Medina’s father; who cooked all his life, running a catering business and working restaurants, like the Don Fernando in Taos. Medina’s father discouraged his son from the demanding restaurant business, but Medina went to the now-closed Los Angeles Culinary Institute anyway. The two opened the south-end grill in 2000. Dad’s special touch is in the chile sauce, because dad showed Medina how to prepare the chiles, pair them with pork for a rich relish. This means Medina’s grandmother’s spirit is in the fridge, too, because grandma taught dad what he knows about chile. Medina remembers leaving the Ranchos home to visit grandma in Peñasco on weekends. She had a big garden and taught Medina to let the chiles age red, then string them into ristras and how to make a simple chile caribe. “Watching my grandmother cooking, I learned that you’re not only cooking with your hands or mind, you’re cooking with your heart,” says Medina, 49. He now sources his red chile powder from a lady in Dixon, and the green chiles from a larger vendor, because the restaurant goes through 70 to 80 pounds of ‘em a week. The sauce is a signature item. In the spirit of the family line, both sons are interested in the culinary arts, despite Medina’s trying to push them away from it. One leads the Culinary Arts Program at Taos High School and the other helps at the restaurant. His daughter studies clinical psychology. Medina jokes, “I told her, that’s what me and my son are going to need after all this time in the kitchen.” TAOSMENUS.COM
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The Wake & Take
Brittany Garner DINING OUT
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L
ike a warm hug from mama — soy sauce. Brittany Garner, owner-chef of the vegan café The Wake & Take in Arroyo Seco, puts it on “oh, God, everything.” “It’s a tie to my mom who passed a couple of years ago,” says Garner, who’s half-Japanese and grew up eating mom’s wontons and fried rice and inari dipped in the salty brown liquid. “Cooking is how she expressed her love. It’s definitely a sentimental thing.” A warm hug, or a warm blanket — a nice soy-sauce-based sauce blanketing whatever Garner throws in a wok and serves up to her three young kids, who find a common tasting ground in a good teriyaki dish. Resourceful and convenient. At the restaurant, soy sauce goes in the miso, the spicy teriyaki vinaigrette. “It’s bled out into everything,” says Garner, 34, whose culinary skills were further Asian-inspired after leaving her hometown in northern Georgia for Maui on an externship from Le Cordon Bleu in Atlanta. She found such joy in Hawaiian celebration through food, the avocados as big as her hands put together. “There was a coming home feeling,” she says. Garner eventually followed that chef to Taos, where she met her now-husband/business partner/Taos native, Noah Pettus, while working in the kitchen at El Monte Sagrado. The two owned ACEQ before opening The Wake & Take three years ago. Along with soy sauce smothered goodness, the breakfast and lunch spot serves up acaí bowls, like “the Oden,” which is an acaí-and-peanut-butter-heavy smoothie swim for the tastebuds. There are dishes using local anasazi beans and house-made tempeh bacon and even “The Gaucho,” a riceand-bean-based burrito full of anasazi beans and — you guessed it — that teriyaki vinaigrette. “My food is going to wrap you in love and comfort,” says Garner. “Noah’s got more tangy, layered flavors. He uses a lot of vinegar. There’s an edge to it. His food says, ‘I’m going to make your taste buds think about what you’re eating.’”
Nathan Burton/Taos News TAOSMENUS.COM
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You Deserve Taos’ Best Coffee
At Taos Roasters, we have a passion for great-tasting coffee. Here amid the soul-stirring vistas of New Mexico’s Sangre de Cristo Mountains, we import beans from the world’s finest growing regions and use our high-altitude, custom roasting process to deliver you coffee that’s always rich, smooth, and aromatic—never bitter.
Served at these fine establishments: Cid’s Food Market Dixon Cooperative Market Taos Food Coop Taos Cow Elevation Coffee The Taos Inn
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Lambert’s of Taos Mabel Dodge Luhan House Inn on La Loma Old Taos Guesthouse Martyrs Steakhouse Carson Cafe & Grocery
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N! O O S G N I M E CO S U O H E E F F TAOS CO SE HOU THE COFFEETHE BUILDING IN WILL BE IN AOS PIZZA OUTBACK! FRONT OF T
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Your online guide for breakfast, lunch, dinner and dessert.
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