Dining Out Summer/Fall 2016

The Taos News

Massage & Spa Treatments FREE

Hot Tubs, Steam Room, Saunas, and Swimming Pool

taosspa.com

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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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Sagebrush Inn & Suites

Dollar Store

Hampton Inn

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TAOS SPA & TENNIS CLUB

68 518

575 758 1980

(Across from The Sagebrush Inn) 111 Dona Ana Drive, Taos (turn by Dollar General) d i n i n g o u t s u m m e r / fa l l 2 0 16

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Colored Diamonds

Since 1971 Custom work • Repairs • Diamond • Gold • Silver

LARRY MARTINEZ JEWELER 822 PASEO DEL PUEBLO SUR . 575.758.4169

Since 1971 4

AA New Mexico BBB

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GIA trained #1 Jeweler Board of Trade

Dip ‘n Dine 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 Wild Isle Salmon w/ sauteed Bok Choy El Rito T-Bone Lamb Chops, Zinfandel wine sauce, roasted red potatoes Artesian Salad w/ Ojo Farm greens, apples & feta cheese Green Poblano Chile Fries w/ hot ‘n sweet chile vinegar Don’t miss our heavenly desserts including: Warm Apple Crostata and NM Red Chile Chocolate 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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5 star burgers Taos spa & Tennis Club larry martinez Jeweler Ojo Caliente mineral springs, resort & spa francesca’s Clothing Boutique Paradise Balloons red arrow emporium Optimysm Taos ski Valley realty Taos farmers market sun flower Nursery 575 sports & co aceq adobe Bar at The Historic Taos Inn alley Cantina angel fired Pizza Bavarian lodge & restaurant Bearclaw Bakery & Cafe Burger stand at Taos ale House

23 Caffé renato 24 Chef Jaime Nieves-flores, ‘UNpreteNtioUsly great’ food

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Casa De Valdez Cids food market Coffee Cats el monte sagrado el Taoseño eske’s Brew Pub farmhouse Cafe & Bakery Gorge Bar & Grill Guadalajara Grill (2 locations) Gutiz restaurant Hunan Chinese restaurant KOKO KTaOs solar Bar Kyote Club

41 la Cocina De Taos

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loCatioN map

la Cueva Cafe lambert’s martyrs steakhouse medley michael’s Kitchen midtown market & spirits mondo Italiano Oh my Garden

54 Old martina’s Hall 56 fraNk & NaNCy ziNNo:

boUNd by love & sCoNes

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Orlando’s New mexican Cafe Pärcht Pizanos rancho De Chimayo rocking 3m Chuckwagon Dinner with michael martin murphey 64 rocky mountain Chocolate factory 65 sabroso 66 sagebrush Inn 67 sol food market 68 driNk deep: traiNiNg the viNe

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station Cafe 3 One 6 The Terrace at Taos Country Club Taos market and Diner Taos food Coop Taos mesa Brewing Taos Pizza Outback Taos roasters Trading Post Cafe Texas red’s steakhouse Yu Garden el meze 203 fine art Taos mountain Casino

Robin maRtin Owner chRis bakeR Publisher Lyn heRod advertising sales kaRin ebeRhaRdt advertising Production For Free copies, call 575-758-2241

summer/fall 201 6

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THE TAOS NEWS

is a publication of the taos news • 5 7 5 . 7 5 8 . 2 2 4 1 taosnews.com

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

“People’s Choice Award”

Best Women’s Clothing Boutique 13 Years

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

Open 7 days

www.styleintaos.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” 8

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575-751-6098 taosballooning.com

Flights 365 Days a Year!

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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. 12pm - 4pm www.optimysm.myshopify.com 10

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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 d i n i n g o u t s u m m e r / fa l l 2 0 16

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SUN FLOWER NURSERY AT

BLOSSOMS

SPRING, SUMME R or FALL

Experience the Magic of Plants in One of Taos’ Special Places

SUN FLOWER NURSERY The Place for Plants in Taos!

1 MILE WEST OF THE LIGHT ON HWY 240 IN RANCHOS DE TAOS 575-758-7916 d i n i n g o u t s u m m e r / fa l l 2 0 16

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“The Best Place to Drop Your Top!” Bay Door Patio • Multiple Flat Screens • Call in for Take Out!

575 Sports & Co 1109 Paseo del Pueblo Sur

575.779.8486

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P H O T O GR A P H Y B Y K AT H A R I N E E GLI , T H E TA O S N E WS

F U N D I N I N G AT I T S F I N E S T

7 NIGHTS A WEEK 5P-9P SUNDAY BRUNCH 11A-2:30P 575.776.0900 480 STATE ROAD 150 ARROYO SECO ACEQRESTAURANT.COM INFO@ACEQRESTAURANT.COM

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LUNCH • DINNER SATURDAY & SUNDAY BRUNCH

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Premier Lodging, Dining and Live Music

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

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• •

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VOTED

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

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LIVE MUSIC 365 DAYS

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7 nights a week

HAPPY HOUR

•

Mon-Fri 4-6pm

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WINE SPECTATOR “Best of�

Award Winner 30 Years Running

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

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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 18

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Angel Fired Pizza serves specialty Pizzas, Pastas, Calzones, and so much more!

GREAT HANDCRAFTED BEER SELECTION & FINE WINES

Tuesday through Sunday, 11am - 9pm Lunch and Dinner • Dine-In or Carry-out

CREATE YOUR OWN PIZZA OR CALZONE! DAILY FEATURE PIZZA CREATIONS Whole Wheat Dough Made Fresh Daily Great Lunch Combos • Udi’s Gluten Free • Free WiFi

575 377 2774 angelfiredpizza.com Located in the heart of Angel Fire, 2nd floor of the Mountain View Mall (next to grocery)

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OPEN DAILY 7:30AM - 3PM CLOSED TUESDAY SUNDAY BRUNCH 8AM - 3PM

BREAKFAST - LUNCH SUNDAY BRUNCH - BAKED GOODS

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The Burger Stand@Taos Ale House is a brewpub with a diverse selection of small batch handcrafted beer and eclectic and delicious burgers!

Open seven days a week 11am - 11pm

401 Paseo del Pueblo Norte • 575•758•5522

NOW OPEN IN SANTA FE! THE BURGER STAND @ BURRO ALLEY 207 WEST SAN FRANCISCO 22

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Taos Ambiance.

Authentic italian flavors.

In the heart of taos.

Enjoy two beautiful patios for dining al fresco

Serving Taos for over 17 years!

Open 6 days a week 11-9 Closed Tuesday | 133 Paseo del Pueblo Norte, Taos

575.758.0244

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Story By tereSa Dovalpage photoS By Katharine egli

‘‘

Chef Jaime Nieves-Flores

Unpretentiously great’

food

Chef Jaime Nieves-Flores is a true Chilango — a native of Ciudad de México. He was born and raised in Mexico City, where he lived until he was 25 years old.

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But little did I know back then that I would become a professional chef.

I thought I would be a lawyer or an accountant.”

He grew up surrounded by the aromas and flavors of food, in the business of making and selling it.

Nieves-Flores moved to New Mexico in the ‘80s. It was “pure curiosity” that led him to the Land of Enchantment.

“My mother had a fonda, a little restaurant, and my father owned a deli,” he said. “I would see all the daily activities around food, and I loved them, particularly the communal part of the process.

“I would hear people talk about New Mexico and wondered about it,” he said. “Being from Mexico, I decided to find out what the ‘new’ one was like. After I moved here, I’ve never looked back.”

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Nieves-Flores started working in an Albuquerque restaurant as a dish washer — “just like most people in this business,” he said — and gradually moved up.

He was also attracted by the diverse Taos culinary scene.

for The Gorge.

“Here, you can find everything from old, classic Northern New Mexico dishes to innovative New “I was a line cook, a kitchen man- American cuisine,” he said. “So ager, a sous chef, an executive many options and flavors. There chef and finally became a coris something for everybody, and porate chef with Sysco Foods,” that’s the beauty of it.” he said. “I was fortunate enough After his arrival at The Gorge, to work with many great chefs, Nieves-Flores went through evrestaurant owners, business ery single item on the menu and owners and a vast majority of the tried all the recipes, lending them restaurants in the state of New a personal touch.

Mexico. It was very educational.”

“Everybody has a different take, His job at that time was to even for the most true and tried introduce neWw items to chefs recipes,” he said. “I changed some and managers and help them ingredients, adjusted the ratios develop menus and implement and balanced the food to make more efficient systems in the it as appealing as possible to our restaurants. patrons – not only in terms of “I also helped them become taste, but also presentation.” more aware of the new trends in Being of a creative nature, he the ever-changing restaurant insoon started adding new dishes dustry,” he said. “It was a rewardto the menu. ing job, and I learned many skills about food and management, “First, I wanted to create items which I am applying today.” that our local community could enjoy and identify with,” he said.

He attended the Culinary Insti“It was all about experimentation. tute of America at Greystone, Before a dish became officially Santa Elena, where he took a part of our menu, I would try it number of seminars and workas a special. And I made sure to shops. listen to what our patrons had to Back in Albuquerque, he worked say about it.” at Seasons, The Artichoke Café, An example is a carne adovada Scalo and The Cooperage, dish that he created among other restaurants. especially In 2011, Kevin and Keith Roessler renovated the former Ogelvie’s Taos Grill and Bar and turned it into The Gorge. Nieves-Flores had worked for them before, so in 2014, they invited him to be the restaurant’s executive chef and consultant.

“It began as a plate, and it is still served like that, but then a client said,‘This is very good, but if it were a burrito, it would be awesome.’ I thought it was a wonderful idea, so now we have both: the burrito and the carne adovada plate.”

He describes the current menu at The Gorge as “unpretentiously great.”

“It is high-quality food,” he said.

“Many people don’t know that we prepare most of our dishes from scratch. I have an amazing group here, a great staff that has been learning along with me all this time.”

Nieves-Flores has collaborated with several celebrity chefs. One of them is Robert Irvine, from Food Network’s “Restaurant: Impossible.”

“It was a fun and rewarding experience,” he said. “There is something he told me that I’d never forget: ‘The food should be so good that it makes you want to dance.’

I totally agree with him; that is exactly the sense of satisfaction that I want to transmit with my dishes.”

“I’ve had a long business andpersonal relationship with Kevin and Keith, and I admire them a lot,” he said. “Besides, I had been in Taos several times and felt the call of the mountain, like so many people. I immediately said ‘yes.’”

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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 • 26

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Cozy up and drop a rock in your drink!

Espresso • Chai • Frappes • Floats All Fruit Smoothies Tasty Treats

Organic & Fairtrade Located in the Historic John Dunn Shops OPEN 7 days a week, 9a-6p Indoor/Outdoor Seating • Free Wifi 575-758-0606

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Anaconda Bar

Happy Hour | Cocktails | Beer |Wine

De La Tierra Restaurant

Breakfast | Lunch | Dinner ElMonteSagrado.com/Dining-Nightlife

575-758-3502

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“A LOCAL FAVORITE”

Northern New Mexican & American Cuisine

Home of the Breakfast Burrito 1983 CelebraOtwinnegd 3B3u Years 2016 si n ily ess

Fam

Breakfast, Lunch & Dinner

Daily Lunch Specials Green Chile Cheese Burgers, Eggs, Burritos, Tacos, Pancakes, Burritos, Tacos, Enchiladas French Toast, Green Chile Stew 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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THE OLDEST BREW PUB IN NEW MEXICO! Our beers are made and sold on premise.

We employ only the finest ingredients, serving our beers fresh, unfiltered, and unpasteurized. Grab a growler full, or some of our bottled selections to go!

DAILY SPECIALS In addition to our regular menu, we offer excellent daily specials including fish, pastas, and salads. We take our food preparation very seriously, employing locally grown, organic produce as much as possible.

WANDA’S FAMOUS GREEN CHILE STEW BURGERS • SANDWICHES VEGETARIAN DISHES • VEGAN OpTIONS AND FOR THE KIDS For the young, we offer a Children’s Menu. And for the young at heart we offer fun and games and an all-ages sandbox full of toys!

Eske’s is hoppy to announce the opening of Eske’s Brew Hub–Taos’ first homebrew supply shop!

Located in the neighboring Ufer house, a 130 year old Victorian in the heart of Taos, we offer comprehensive homebrew and home fermentation supply, books on the local and natural history of the area, breweriana, and premium New Mexican coffees and teas. Enjoy a cup on the patio and enjoy the authentic Taos experience.

Eske’s is expanding to include earlier opening hours, a breakfast menu, and delicious breakfast -friendly shandys and other beer and cider cocktails.

Des Georges Lane, One half block Southeast of Taos Plaza (behind parking lot, look for Victorian House)

eskesbrewpub.com 575.758.1517

Enjoy a cup on our patio and take in some of the authentic Taos experience

EskE’s will bE FEATURiNG EARliER opENiNG hoURs

FREQUENT liVE MUsiC HULA HOOPS, & AN ALL-AGES SANDBOX IN OUR BEAUTIFUL OUTDOOR BEER GARDEN

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LOCALLY RENOWNED FOR GOOD FOOD.

Open daily at 11am 575.758.8866 34

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thegorgebarandgrill.com

Serving Domestic & Import Beers • Wine • Margaritas

Taos’ BEST Mexican Restaurant

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

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B SA EER NG WI RIA NE

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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. d i n i n g o u t s u m m e r / fa l l 2 0 16

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PhotoGRAPhY bY KAthARine eGli, the tAos news

a fresh alternative on the southside of taos!

Full espresso bar Fair-trade organic coFFee Fresh pastries deli specialties salads sushi spring rolls sandwiches homemade soups cold drinks

coFFee | deli | carrY-out

Martinez Plaza 1033 Paseo Del Pueblo Sur, Taos 758.9448 Open Monday thru Saturday 7am to close

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Full Service Menu Served Lunch and Dinner • 7 Days a Week

EAT / DRINK CELEBRATE APPETIZERS SOUPS SALADS SANDWICHES NEW MEXICAN ENTREES KYOTE FEATURES CRAFT COCKTAILS & SPIRITS BEER & WINE

*Happy Hour Special 50% off All Drinks*

(*add $1 for margaritas/martinis/muddled drinks/manhattans; add $2 for fully dressed bloody mary)

Full Service Menu Served Lunch and Dinner • 7 Days a Week Mon-Sat 11am to close / Sunday 11am / Happy Hour Everyday 3 to 6 330 Paseo del Pueblo Sur • Plaza de Colores 575.751.3302 / kyoteclub.com 40

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Serving Taos for 11 Years

American & New Mexican Cuisine Beer & Wine Available

Open Monday thru Saturday Summer Hours - 7 am to 9 pm Fall Hours - 7 am to 8 pm Orders To Go We also do Catering & Private Parties 1541 Paseo del Pueblo Sur

758-4855

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LOCATION + MAP GUIDE

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5 Star Burgers Taos Spa & Tennis Club Larry Martinez Jeweler Ojo Caliente Mineral Springs, Resort & Spa Francesca’s Clothing Boutique Paradise Balloons Red Arrow Emporium Optimysm Taos Ski Valley Realty Taos Farmers Market Sun Flower Nursery 575 Sports & Co Aceq Adobe Bar at The Historic Taos Inn Alley Cantina Angel Fired Pizza Bavarian Lodge & Restaurant Bearclaw Bakery & Cafe Burger Stand at Taos Ale House Caffé Renato Casa De Valdez Cids Food Market Coffee Cats El Monte Sagrado El Taoseño Eske’s Brew Pub Farmhouse Cafe & Bakery Gorge Bar & Grill Guadalajara Grill (2 Locations) Gutiz Restaurant Hunan Chinese Restaurant KOKO

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39 KTAOS Solar Bar 40 Kyote Club 41 44 45 47 48 50 51 52 53

La Cocina De Taos La Cueva Cafe Lambert’s Martyrs Steakhouse Medley Michael’s Kitchen Midtown Market & Spirits Mondo Italiano Oh My Garden

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Old Martina’s Hall Orlando’s New Mexican Cafe Pärcht Pizanos Rancho De Chimayo Rocking 3M Chuckwagon Dinner with Michael Martin Murphey 64 Rocky Mountain Chocolate Factory 65 Sabroso 66 Sagebrush Inn 67 70 71 72 74 75 76 77 78 80 81 82 83 84

Sol Food Market Station Cafe 3 One 6 The Terrace At Taos Country Club Taos Market and Diner Taos Food Coop Taos Mesa Brewing Taos Pizza Outback Taos Roasters Trading Post Cafe Texas Red’s Steakhouse Yu Garden El Meze 203 Fine Art Taos Mountain Casino

COLORADO NEw MEXICO

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is a publication of the taos news • 5 7 5 . 7 5 8 . 2 2 4 1 TAOsNEws.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 U L G 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 44

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WhenOnly the Best Will Do

Lunch & Dinner Seven Days a Week | Sunday Brunch 10:30 to 2:30 Happy Hour at the Treehouse Bar 123 Bent Street | 575-758-1009

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ONLINE ANYTIME

PHOTOGR A H Y BY K AT H A R I N E EGL I, T H E TAOS N EWS

taosmenus.com

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treat yourself to the finest

EXQUISITE STEAKS FRESH SEAFOOD HAND-CRAFTED COCKTAILS

Open Daily 11:30am—9:00pm 575.751.3020 146 Paseo Del Pueblo Norte Martyrs-Steakhouse.com

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ertificates ing & Parties & Ship

Gift Certificates Best Bakery, Catering & Parties Breakfast & Green Chile Shop & Ship

Best Bakery, Breakfast & Green Chile

Gift Certificates

OPEN 7 DAYS

4 Paseo del Pueblo Norte, Taos, NM ● 3 Blocks 304 North Paseo of the del Pueblo Plaza Norte, Taos, NM ● 3 Blocks North of the Plaza

Mon-thu 7am - 2:30pm fri - sun 7am - 8pm

serving dinner friday, saturday and sunday till 8pm

daily lunch specials • fresh bakery on site

All Your Favorite Spanish & American Dishes

Voted Best Bakery, Breakfast, and Green Chile!

304 Paseo del Pueblo Norte, Taos • 575.758.4178

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michaelskitchen.com

MIDTOWN BISTRO ...your neighborhood stopping place Convenience Market Fresh, Seasonal Produce In-House Bistro Groceries • Staples Craft Beers Great Selection of Wine and Spirits

Serving the community in the heart of Hondo!

575.776.1680 MIDTOWNHONDO.COM 680 STATE RD 522 ARROYO HONDO

MARKET 7AM TO 9PM LOUNGE 3PM TO CLOSE BISTRO 4PM TO CLOSE d i n i n g o u t s u m m e r / fa l l 2 0 16

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hai de c a m m use e crea o h i ic ic nin gan thies • a r p o • s• e oo esso ic sm d good quich r p s n e e e a d c org de bak se ma ialties ani u a ec org o se m ds • h ican sp arket u o h sala Mex mini m h s e New ritos • n fr e r d t bu gar s a akf bre

Organic, Vegan and Gluten-Free Available Patio Seating • Dine In or Carry Out

Locally sourced Meats and Vegetables Lovingly made from scratch daily Open Tuesday through Saturday from 7 AM - 3 PM 4153 State Rd. 68, Ranchos De Taos, 1 &1/2 blocks north of St. Francis Church

575-758-7665 ohmygardencafe.com LOCAL ART FOR SALE d i n i n g o u t s u m m e r / fa l l 2 0 16

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A Taos Icon is Reborn

Breakfast . Lunch . Dinner from 7 am to Close Happy Hour 3 pm to 6 pm Sunday Brunch 9 am to 3 pm Closed Tuesday Across from San Francisco de Asis Church 4140 Hwy 68, Ranchos de Taos www.oldmartinashall.com

(575) 758.3003 54

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Dinner Menu ENTREES

FETTucciNi AlFREdo

with Sundried Tomato and Green Chile with Shrimp $20 with Chicken $18

RuSTic GRillEd BERkShiRE PoRk PoRTERhouSE

Apple Pinon Green Chile Chutney Mashed Sweet Potatoes and Anise Creamed Spinach $27

Pollo YucATAN

Achiote, Citrus Rubbed Baked Chicken In Banana Leaves with Habanero Pickled Onions And Sweet Corn Cake $20

SEA ScAlloPS

Blackened Sea Scallops, with Mango Salsa. Served with Arrozo Verde and Marinated Yellow and Green Squash $28

GRillEd PRimE RiBEYE STEAk

on a Pinto Beans Shitaki Mushroom, Ragout and Red Chile Onions Ring, Asparagus $38

PRimE FilET

Charred Beef Tenderloin, with Roasted Tomatillo Tomato Salsa Garnish with Tequila Skewered Shrimp and Cheese Quesadilla 4Oz. $25 8Oz. $48

FiRE cRAckER SAlmoN

Seared Spice Rubbed Salmon Filet on Lentils Salad Spring Mix Ginger Orange Butter Sauce $21

cAldo dE RES

Braised Short Ribs in a Rich Broth with Corn, Tomatoes Chayote Squash Cabbage and Cilantro $22

mARiScoS

Linguini, Clams, Shrimp, Scallops, Fennel, Tomatoes, Peas, Spanish Paprika, Saffron and White Wine $22 Prices subject to change.

Vegan, Vegetarian and Gluten Free options available. chef John lamendola

Breakfast . Lunch . Dinner from 7 am to Close Happy Hour 3 pm to 6 pm Sunday Brunch 9 am to 3 pm Closed Tuesday Across from San Francisco de Asis Church 4140 Hwy 68, Ranchos de Taos www.oldmartinashall.com

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Story By tereSa Dovalpage photoS By Katharine egli

frank & nancy

zinno

bound by love & scones

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Taos Farmers Market vendors and habitual customers will readily point to the booth manned by Frank and Nancy Zinno when asked about a place to buy scones and coffee.

“Not just regular ones, but the best scones in Taos,” says Mariah Arencibia, who comes from Valdez every Saturday to buy a half dozen from them.

Frank and Nancy Zinno, owners of ‘Z Best’ Scones, met in Santa Fe in the late ‘80s. They got married and moved to Taos to build an Earthship and establish their massage business — they became licensed massage therapists in 1992.

“But there came a time, in 1997, when we needed some extra money and thought about baking scones,” Frank Zinno said. “We started with a couple of accounts in Taos and in a few months we were selling them to Alfalfa’s and Whole Foods in Santa Fe, and several local coffee shops.”

Soon, the business took on a life of its own. The couple opened a brick-and-mortar store called ‘Z Best Café’ in the John Dunn Shop plaza but later decided to focus on Taos and Los Alamos farmers markets.

Sweet things Nancy Zinno grew up in a bakery. “I guess baking is in my blood,” she said, laughing. “I’ve always enjoyed sweet things.”

Her family didn’t make scones, but she treasured some recipes they later used in their business.

“We couldn’t find any scones like the ones we wanted to make so we went through a lot of testing,” Frank Zinno said.

“We had to get the right combination of flour, butter and other ingredients, like the orange zest and the rising agent. We needed to try everything at first.”

No wonder they both gained weight during those initial stages. Frank admits he was up to 240 pounds at one time.

Now, he is down to a comfortable and healthy 175 pounds.

“Then we found out we were sensitive to wheat,” he said, “and we started to use a white organic spelt flour that was lower in gluten.”

They now use organic flour from Costilla as well as spelt flour, plus local ingredients when available, such as peaches, apples, raspberries, apricots, pears, peppers, green chile and corn.

Sweet & savory Frank and Nancy Zinno have created 16 different varieties of scones. Three are savory and the rest are sweet.

“The breakfast sausage scone is our newest creation,” she said. “It has become quite popular. We also have lemon raspberry, lemon blueberry, cinnamon walnut, chocolate and many more.”

Every week, they bake from 18 to 20 dozens. That means around 240 scones, which are often sold before noon.

Unlike many other vendors, they do not offer samples to their clients.

“We tell people, ‘If you are not satisfied after your first bite, we will give you your money back,’” Frank Zinno said. “In all these years, no one has ever asked for a refund.”

Love through thick & thin The couple has been married 22 years. “The key ingredient of having the business work is our commitment,” he said.

“We really enjoy each other’s company. We built two businesses and a house, all by ourselves. We have been through thick and thin and our commitment to our spirit has made it work.”

“Yes, we are together constantly,” she agreed. “It can be challenging at times, but it is very rewarding.”

“You just have to get rid of the small stuff, the little I, the ego, and breathe,” he said.

They also share responsibilities.

Frank Zinno has a background in accounting and auditing, so he can do their bookkeeping and taxes. “That helps a lot,” he said.

They usually bake on Fridays at Taos County Economic Development Corp’s 5,000-squarefoot commercial kitchen that provides a space to work for many enterprising cooks and bakers in town.

“On Fridays, we spend from four to five hours there,”

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he said. “The next morning we got up at 5 a.m. so we can be at the market at 6:30 a.m. and have everything ready. These are two intense workdays.”

Though the couple enjoys their work, it takes a lot of energy.

They currently have one helper, and have had two in the past.

“But we aren’t getting any younger,” Frank Zinno said. “So are considering the options of selling the business or finding

an investor, a business partner that we could work with. It would also be a way to ease into our retirement.”

They have a lot of recipes and a wealth of knowledge, plus a loyal clientele. “This is a fun, sweet and profitable business which has made us happy and selfsufficient so I hope to find the right person to entrust with it,” he said. “If it is you, call me!”

To geT in conTacT wiTh Frank and nancy Zinno, call 575-741-8288 or Find Them aT The Taos Farmers markeT every saTurday From 8 To noon.

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New Mexican Cafe Voted Best New Mexican Food Best Green Chile Best Red Chile 1.8 Miles North of Taos Plaza. www.facebook.com/ OrlandosNewMexicanCafe

575.751.1450

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Mrs. J, Welcoming You Home for More Than 50 Years!

Florence Jaramillo, Owner of Rancho de Chimayó Restaurante

Winner of the 2016 James Beard Foundation America’s Classics Award

300 Juan Medina Rd. Chimayó, New Mexico 505.984.2100 ranchodechimayo.com 62

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Michael Martin Murphey

Rocking 3M Chuckwagon Shows Summer 2016 For Tickets & Info

Tix.com or

575-754-6280

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Save Room for

Dessert!

On Taos Plaza Open Late! 7 days a Week 575-758-8855 64

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P H O T O g r a P H s B y k aT H a r i n e e g l i

S U O I C I L E EANS D

M O S O R B A S

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

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Newly restored hotspot for locals and visitors alike, offering a relaxed dining experience and charming Southwest style. Savor authentic New Mexican fare and the best prime rib in Taos hand crafted by Executive Chef Timothy Wooldridge who infuses regional flavors by partnering with local growers, farmers and purveyors to achieve locally inspired cuisine. stop by for dinner, live music, libations and a can’t-miss happy hour!

Visit sagebrushinn.com for hours and menus.

1508 Paseo del Pueblo sur | 575-758-2254 | 800-428-3626 | sagebrushinn.com

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Organic Juice Bar Smoothies • Organic Espresso Drinks Fresh Pastries Desserts

Sol Food Market & Cafe H E A LT H I E S T F O O D I N TA O S C O U N T Y

Salads + Wraps Panini Grilled Sandwiches 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 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

(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

591 Hondo Seco Rd., Downtown Arroyo Seco NM Call in your to-go order today!

575-776-5765 Open Daily 9am - 8pm

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DrinK DeeP

training the vine for better wine Story By MoLLy SteinBach

I’ve realized recently that I don’t know nearly as much about wine grape cultivation as I’d like to. I’m certainly a proponent of the saying, “Great wine is made in the vineyard,” and I know a little about what elements are important for growing good-quality grapes, but there are a number of fundamental components of viticulture that I have yet to explore. And, lucky you, you’re going to benefit from my attempts to remedy this situation.

It turns out that a very critical consideration is vine training. On its own, a grapevine will latch onto and climb anything it touches: walls, trees, you if you stand still long enough. But the shape of the vine can be manipulated to best suit the vineyard and the grape grower. Vines can be trained to provide the right timing and amount of sunlight to leaves and grapes; to ensure that enough air can flow around the grape bunches to prevent rot from taking hold; to optimize access for maintenance and harvesting; and to protect from extreme climatic conditions, such as high heat or wind.

Because a survey of the many different training systems would not only be impractical for this article, but also extremely tedious, I’ve chosen to focus on three examples, ones which clearly illustrate the ways in which vine training is used in accordance with the needs of the vine and the vigneron.

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On the Greek island of Santorini, grape growers use a unique training system in which, as the vine grows, it is wound into a freestanding basket shape, low to the ground, with the grape clusters on the inside. This shape, called a koulara or sometimes an ambelie, allows the leaves to shield the growing grapes from the intense heat, sunlight and strong winds endemic to the island.

The mainstay of Santorini’s wine industry is a native white grape, Assyrtiko. Naturally high in acid, with the help of the koulara, it is able to maintain its structure despite the powerful heat of its environment. (Higher heat tends to speed ripening, and as grapes ripen, they lose acidity.)

2013 D. Kourtakis Assyrtiko Santorini Greek Wine Cellars ($19) is a medium-bodied white wine with plenty of acidity to enliven its creamy mouthfeel. Flavors of ripe pear, apricot and lemon zest mingle with a chalky minerality for a multi-layered flavor. Given that the grapes were grown within a stone’s throw of the sea, it’s no surprise that this wine pairs beautifully with a range of seafood.

An extreme environment of another kind in Germany’s Mosel region requires a completely different type of vine training. The precipitously steep slopes plunging down toward the Mosel River are terraced with rows of vines trained in a heart-shaped system called the Mosel Arch.

Because of the vertiginous inclines, machinery cannot be used, and manual work in these vineyards is inherently difficult and dangerous.

The Mosel Arch allows vineyard workers easier access to grape bunches for maintenance and harvesting.

2013 St. Urbans-Hof Riesling QbA Mosel “Urban” ($15) is an inexpensive example of the beauty of Mosel wines. Though the region is very cool, grapes ripen with the help of sunlight reflected off the surface of the river and retained in porous slate on the ground. Sweet floral aromas of honeysuckle and clover blend with candied citrus flavors and refreshing acidity in this off-dry white. I paired it with a spicy fish stew, and it was a heavenly match, but it could easily serve as an aperitif, or an accompaniment to a variety of mild cheeses.

On Santorini and in the Mosel, the training systems described have been used for hundreds of years. Sometimes, however, new developments allow grape growers to decide between staying faithful to a traditional training system, or opting for a new system that has not historically been used in their region.

In northeastern Italy, the traditional tendone system (the training of vines on an overhead pergola) is expensive to build and maintain, and it encourages a dense canopy of leaves that can lead to vine diseases. Many producers are opting for the Guyot system, developed in the mid19th century. It is one of the least complicated and easiest to maintain training systems, and it is used all over the world.

One producer opting for the non-traditional Guyot system is Allegrini. Although they have been making wine for more than four centuries, they are certainly not stuck in the past. 2011 Allegrini Veronese La Grola ($30) is a blend of Corvina and Oseleta from the vineyard where, legend has it, the Corvina grape was “born.”

When you first open the bottle, the wine is rather tight with little fruit detectable, though it has loads of toasted fennel and caraway seeds, leather and granite for character. As the wine breathes, however, lovely black cherry, currant and dark chocolate aromas emerge, making for an elegantly balanced, well-structured accompaniment to any hearty meal.

Vine training, in itself, may not seem all that interesting or important, but the ways in which the vine can be manipulated to best serve the grape and the grower is not only remarkable, but vital to the quality of the finished wine we enjoy.

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. d i n i n g o u t s u m m e r / fa l l 2 0 16

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Burgers, Beer & Much More!

Happy Hour Every Day! 4-6 M-F • 11-6 S/S

15 Taps • Sangria • Vino • Margaritas

575-737-0316 facebook.com/StationCafe3One6

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TaoS DINER I & II

BREAKFAST • LUNCH • BRUNCH

SpecialtieS • eggS Benedict Homemade corned Beef HaSH cHarleS’ BreakfaSt Burrito

Taos Diner I Open 7 days a week 7 am to 2:30 pm 908 Paseo del Pueblo Norte

575 758-2374

Taos Diner II Open 7 days a week 7 am to 3:00 pm 216B Pasel del Pueblo Sur

575 751--1989

taosdiner.com | Beer and Wine available at Taos Diner II

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Taos MarkeT

a locally owned natural food store

Healthy food for a healthy lifestyle

Organic • Gourmet • Paleo • Gluten Free Local Foods • Espresso Bar • Juice bar • Specialty Foods Grass Fed and Organic Meat Selection Featuring Bulletproof coffee-Drink butter in your coffee to feel Bulletproof

Market open 7 days a week, 9am to 7pm 910 Paseo Del Pueblo Norte, Taos NM 87571

575.758.7093 | pnftaosmarket.com

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2016 76

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...by Nancy Hoyer

Served at these fine establishments: Cid’s Food Market Dixon Cooperative Market Taos Food Coop Taos Cow The Coffee Spot Elevation Coffee The Taos Inn

Lambert’s of Taos Trading Post Cafe High Altitude Health and Fitness Mabel Dodge Luhan House Inn on La Loma Old Taos Guesthouse

www.taosroasters.com • 877.505.taos • 575.737.5946 d i n i n g o u t s u m m e r / fa l l 2 0 16

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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 78

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a local favorite For over 20 years CAESAR SALAD 8.75 CAESAR SALAD with grilled chicken breast . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8 .75 with grilledwith chicken breast 14.50 grilled 18.50salmon yellowfin grilled chicken breast 15 .5salmon 0 * grilled 18 .5tuna 0 * 19.50 yellowfin tuna 18 .50 NEW YORK STRIP 16 STRIP oz. au poivre (pepper crusted) MARKET NEW YORK au poive (pepper crusted) . . . . . . . . . . . . . . . .MARKET * 16 oz .

ANTIPASTI FREDDI .9 .75 ANTIPASTI FREDDI grilled vegetables 8.95 * grilled vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

MINESTRONE garden vegetables, chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . .8 .75 MINESTRONE garden vegetables, chicken 8.50 * BISTECCA FIORENTINA 12 oz . rib eye . . . . . . . . . . . . . . . . . . . . . . . . . . . .

29 . * BISTECCA FIORENTINA 12 oz. rib eye 29.0000 PENNE ARRABBIATA spicy italian sausage, peas . . . . . . . . . . . . . . . . . . . .

17 .50 * sausage, peas PENNE ARRABBIATA spicy italian 15.50 SALAD raisins, .8 .75 * pine nuts, SPINACHSPINACH SALAD pine nuts, raisins, tomato aioli tomato aioli . . . . . . . . . . . . . . . . . . . . .

8.75 with grilled chicken breast 15 .

5 0 grilled salmon 18 .

5 0 yellowfin tuna 19 .

50 * * with grilled chicken breast 14.50 grilled salmon 18.50 yellowfin tuna 19.50 NEW ZEALAND LAMB CHOPS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

32 .

NEW ZEALAND LAMB CHOPS tomato mint sauce 32.0000 SEAFOOD PASTA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

23 .00 SEAFOOD PASTA 21.00 CRISPY GARLIC PORK CHOP . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 .50 CRISPY GARLIC PORK CHOP 17.50 CARPACCIO thinly sliced raw tenderloin of beef . . . . . . . . . . . . . . . . . . . . . . 9 .75 CARPACCIO thinly sliced* raw tenderloin of beef 9.75 PASTA BOLOGNESE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 .50 PASTA BOLOGNESE 15.50 ROSEMARY CHICKEN * oven roasted half chicken . . . . . . . . . . . . . . . . . . . . 17 .50 ROSEMARY CHICKEN oven roasted half chicken 16.50 CREOLE PEPPER SHRIMP . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 .00 CREOLE PEPPER SHRIMP 23.00 TRADING POST CHICKEN NOODLE SOUP . . . . . . . . . . . . . . . . . . . . . . . . . . .8 .75 TRADINGFARFALLE POST CHICKEN NOODLE SOUP PRIMAVERA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8.50 16 .50 FARFALLE PRIMAVERA with grilled chicken breast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14.50 19 .50 with grilled chicken breast 18.50 ROAST DUCK oven roasted half duck . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

31 .00 * ROAST DUCK oven roasted half duck 28.00 FETTUCCINE ALLA CARBONARA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 .50 FETTUCCINE ALLA CARBONARA 15.50 with grilled chicken breast 21 .00 with grilled chicken breast 18.50 GRILLED SALMON . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 .00 GRILLEDCHICKEN SALMON VESUVIO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

28.00 19 .50 CHICKENPICCATA VESUVIOMILANESE * chicken breast scaloppini . . . . . . . . . . . . . . . . . . . . . .

18.50 19 .50 PICCATAHOUSE MILANESE chicken breast scaloppini 18.50 GREEN SALAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

8 .75 HOUSE GREEN withSALAD chicken breast 15 .50 * grilled salmon 18 .50 * yellow fin tuna 18 .58.75 0 with chicken breast 14.50 grilled salmon mushroom, 18.50 yellow fin tuna cream 19.50 . . . . . . . . . . . .8 .75 ANGEL HAIR PASTA gorgonzola * chicken, ANGEL HAIR PASTA chicken, mushroom, gorgonzola cream 17.75 CRISPY CALAMARI with small Caesar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

18 .00 PORTABELLO 17 .75 CRISPY CALAMARI withMUSHROOM small Caesar RAVIOLI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

18.00 CHEFMUSHROOM RENE’S MEATBALLS 19 .50 PORTABELLO RAVIOLIS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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 d i n i n g o u t s u m m e r / fa l l 2 0 16

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STEAKHOUSE & LOST LOVE SALOON

Established in 1967

Located in The Lodge at Red River

Call Ahead 575.754.2922 Over 49 years of reputation to live up to—and we do it well!

400 E. Main St, Red River | texasredssteakhouse.com 80

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

Share Plates

Frijoles de olla New Mexico pinto beans, Vermont sharp white cheddar, jalapenos, cilantro & white onion garnish with grilled flat bread Jamon Serrano Spanish cured ham, white nectarines, shaved Manchego cheese, Spanish olive oil & cracked black pepper Chicharrones Andalusian style crispy fried pork belly Herb Frites Idaho potatoes with thyme & Purple Adobe lavender; served with horseradish aioli

Salads Grilled Hearts of Romaine with lemon anchovy dressing and Manchego cheese Shredded Kale Salad preserved lemon, spice almonds, Reggiano parm, garlic vinaigrette & cracked black pepper Farm Fresh Tomato Salad Taomato Farm tomatoes, basil, chèvre, Spanish olive oil, lemon, sea salt & 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 Tamale de Cardenas pork tamale, Hatch chile verde, Campo de Mantaban & Tucumcari feta House Made Pasta with local oyster mushrooms, asparagus, garlic, market greens, lemon, olive oil & shaved Manchego cheese

Desserts Dark Chocolate Souffle Cake with hazelnut crème anglaise & roasted hazelnuts 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

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700 Veterans Highway | Taos, New Mexico | 575-737-0777 South of historic Taos Pueblo | TaosMountainCasino.com