Northern New Mexico is infamous for its short growing season, but Khalsa Farm’s 8,600-square-foot greenhouse — capable of growing greens 12 months a year — ensures local foodies can enjoy a fresh salad well into winter.
Pacheco Custom Meats carries forward Northern New Mexico’s ranching legacy, with roots dating to an 1800s family butcher shop in Santa Fe. Since relocating to Taos in 1952, the operation has continued raising cattle in the Taos Valley, focusing on regenerative practices that strengthen soil and water while prioritizing longterm food security for the community.
Along the Rio Grande, Christopher Bassett and Taylor Dale, owners of Freshies Farm , found their dream in a meticulously cultivated 3-acre orchard — home to 300 apple trees and 350 peach trees. Thoughtfully established by its previous owner, the land came equipped with in-ground irrigation, a frost control fan, strong water rights, fertile cover-cropped soil and organic certification — setting the stage for them to produce juicy fruit.
The penchant for local produce in Taos is so pervasive that you needn’t visit only fine-dining establishments to partake. Even casual settings like Daleee at KTAOS use nutrient-rich microgreens from Veterans Off Grid , grown underground in a walipini in the rugged terrain of the mesa.
Founder Ryan Timmermans came to Taos after a three-year stint serving
in Afghanistan. In Taos, he learned how to build Earthships with the goal of creating supportive communities for veterans — spaces where they could live among peers and help one another navigate the challenges of returning home.
“How do we help the whole world while we help ourselves?”
Veterans Off Grid Founder Ryan Timmermans
“How do we help the whole world while we help ourselves? Because most veterans join the military because they want to volunteer, they want to serve their country, and then they come back and they don't have
that mechanism to do that. And so how do we do that? We raise food, we build houses.”
The microgreens at Veterans Off Grid are grown naturally in the sun without the use of lights. Timmermans credits this time-consuming process with making the product more durable and shelf-stable.
“I think my favorite thing about it is when I see a customer at one of the restaurants and they're eating the microgreens, and I go over and I just talk to them and see how they like it," says Timmermans. "And they're like, 'These are so delicious,' And I'm like, 'Well, we grew them underground, right in Taos County.'”
If you’ve ever had the lamb shepherd’s pie from Farmhouse Cafe , then you’ve tasted grass-fed and grassfinished lamb from Matt Sexton’s SunSupp Ranch in Taos.
Sexton transitioned from a career in atmospheric science to farming due to climate change concerns and the relationship between farmers and restaurants.
Ryan Timmermans, right, hands out baggies of microgreens to veterans, including Jeff Padilla, during the Not Forgotten Outreach event in Taos. / Taos News file photo
“I don't want to have a 401(k) for my engineering career. I think I should probably be on a ranch,” says Sexton, reflecting on the switch.
When it comes to raising lamb, Sexton is passionate about the difference between grass-fed and grass-finished. Most ruminants start out grazing on grass and are technically “grass-fed,” but many are later transferred to a finishing operation. At that stage, they’re fed grain — often corn — to accelerate growth and add fat before being sold to markets or restaurants, rather than remaining exclusively grassfed.
According to Sexton, grass-finished lamb results in a healthier product.
“You and I can only eat so much vegetables. But the
sheep, that's all they eat, and so they're bioconcentrators of flavonoids [polyphenolic compounds acting as antioxidants]. And inside a sheep that's been grassfinished, there are like 10 times more flavonoids than in grain-fed animals.”
The proof is in the shepherd’s pie
Farmhouse Cafe is not just a one-trick pony — it’s fully committed to sourcing from local and regional farms and ranches. There’s a chance longtime server Solomon Goot might give you this spiel if you sit down for lunch.
“We're the most farm-totable and the most scratchmade [even the burger buns are made in-house]," says Goot. "There's no microwaves in this building. It's grandma-
approved. We're taking care of the land, the agriculture — many would say, your health.”
That dedication from the front of house stems from owner Micah Roseberry, who, in addition to running a restaurant, leads agricultural education projects in the Taos area, including planting gardens and designing and teaching curriculum for students from elementary through university levels.
“I think right now with development and gentrification, issues with water, that it's a different time where we really need to pay close attention," says Roseberry. "You know, I always say that we're growing a community one seed at a time. Every time we plant a seed, then that's really for the future, for our children.”
Matt Sexton oversees his flock on a windy day. / Photo by Jeans Pineda
LADIES AND GENTLEMEN,
…Dinner takes the stage.
Summer dishes are debuting.
Wine’s being poured.
Cocktails shaken and stirred. Join us at the bar. Join us at a table. Join us on the patio.
“All of the fish comes from Japan,” he says. “It’s because of the quality. I try to give my customers the best fish and the best experience.”
The restaurant’s name comes from the Japanese word for chopsticks.
“When my ex-boss ordered chopsticks, in Japanese he’d say ‘O’Hashi,’ and I liked how that sounded,” Sanchez says.
One of his favorite parts of the job is introducing sushi to newcomers.
“They say, ‘I don’t like how fish tastes and I’ve never eaten raw fish,’” Sanchez says. “I tell them, ‘Don’t be afraid. Just try this.’
“I say, ‘If you don’t like it, you don’t pay — I pay you. If you do like it, you pay double,’” he says.
O’Hashi Sushi is open Tuesday through Saturday from 5 p.m. to 9 p.m. The restaurant closes Sundays and Mondays.
The space includes a sushi bar, about eight indoor tables and an outdoor balcony set to open this summer.
“It was hard because we had no job, no money, but we had to pay a lease, mortgage and bills,” Sanchez says. “I used all my savings. My family helped a lot.”
“I’ve lived here for 20 years. I love Taos. I love the people here. This is my town,” he says.
Sanchez may extend hours and hopes to add a liquor license for sake, beer and wine.
“I think this is perfect for me,” he says. “This was and is my dream.”
Gustavo Sanchez, left, Heidi Sanchez, center, and Anabel Cruz Olivera at O’Hashi Sushi in Taos / Clementine Miller, Taos News file photo
TAKE OUT
(575) 751 - 0474
www.HunanTaos.com
DINING AREA AVAILABLE FOR TAKE OUT CUSTOMERS
Lunch Specials
From 11am - 8 pm
Served with Soup, Rice, Egg roll
1023 Paseo del Pueblo Sur next to Storyteller Theater Closed Tuesdays
SOME OF OUR POPULAR DINNER ENTREES: ALL ENTREES SERVED WITH STEAMED OR FRIED RICE
SEAFOOD DELIGHT
Lobster, scallops, shrimp, and fish filet, sauteed in a delightful white wine sauce.
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
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.
Subject to change without notice.
craft — Nuckolls Brewing Company is revitalizing the former home of Enchanted Circle Brewing.
The brewery’s main hub operates in Santa Fe’s Railyard District and carries forward the name of Nuckolls Packing Co., a meatpacking plant from the early 1900s known for donating food during the Great Depression.
Head brewer and general manager Jennifer Treu, who oversees locations in Santa Fe, Lamy and Angel Fire, says the business “really leans into the
heritage of the Nuckolls tradition, striving to be community-based.”
In Santa Fe, the brewery has become a hub for gatherings, including school fundraisers. Treu and owner Bill Barrowsky hope to build the same atmosphere in Angel Fire.
“If you are looking to commune, come here!” Treu says.
“It’s a special venue with 360-degree views from the patio,” she adds. “It’s a very outdoor-focused community, and we want to embrace that.”
During the startup phase, the Angel Fire location is focusing on production but is open to the public Fridays and Saturdays, with plans to expand hours this summer. The brewery will also pour at summer events around Angel Fire.
Offerings include traditional and hazy IPAs, session Belgians — Treu’s specialty — a dark Czechstyle lager and Monkey Business hefeweizen with notes of vanilla bean.
“I support whatever style of beer our brewers are inspired to do,” Treu says.
Barrowsky adds: “Treu is one of the finest brewers in the state. She is well-known and beloved. We are very happy to be in Angel Fire — and we appreciate the patience the community has shown.”
Comanche Creek Brewery’s original brew house/ Michelle Parejo Raust, For the Taos News
Taos Mesa Brewing, Taos
The first brewery established in Taos County in 2012, Taos Mesa Brewing pairs exceptional beer with a strong live music presence at its Mothership location on the mesa — also its production site.
Twenty-two shows are scheduled between Memorial Day and Halloween, says Jayson Wylie, original founder and company president since 2017.
“This year’s calendar is stacked,” Wylie says. “Lucero is going to be an amazing concert. I am really excited to keep lifting up the music series for our small community.”
Since 2024, TMB has partnered with Lensic 360, whose mission is to “present a diverse array of incredible artists to the greater community and support a thriving entertainment scene in New Mexico.”
With support from local sponsors, several events will be free, with RSVPs available at
taosmesabrewing.com/ taos-mothership.
For beer lovers, the downtown Taos taproom offers 14 to 16 TMB beers, along with ciders from Albuquerque-based Tractor Brewing Company.
On the lighter side, Wylie highlights the German lager and kölsch. “You can judge a brewery’s acumen by their lowest alcohol beer,” he says. “There is no juice and not a lot of alcohol — nothing to hide behind.”
Seasonal releases include a fruit-forward sour and, later in the summer into early fall, the anticipated green chile kölsch. “We have to wait for the chiles to be ready,” Wylie says.
Wylie, the brewery’s original brewer, has passed the role to lead brewers Steven Place and Eric Lopez. “I couldn’t be more pleased with them. They are key to everything,” he says.
Like Red River Brewing, TMB sources barley locally from the San Luis Valley.
Beyond beer, Wylie says local breweries play a larger role in the community.
“It’s about bringing people together who may not otherwise see eye to eye,” he says. “This can bridge more gaps than any social media could do — people coming together in a positive way, putting differences down for an hour or two. It makes a difference for society.”
/
Red River Brewing & Distillery
217 W Main St, Red River Open daily, hours vary 575-754-4422 redriverbrewing.com
Comanche Creek Brewing Company
37 Comanche Creek Rd, Eagle Nest Open Thursday–Sunday, hours vary 575-377-6777 comanchecreekbrewingco.com
Nuckolls Brewing Company (Angel Fire)
3375 Mountain View Blvd, Angel Fire Open Friday–Saturday, hours vary 505-819-6311 nuckollsbrewing.com
Taos Mesa Brewing
20 ABC Mesa Rd, El Prado (Mothership)
120 Civic Plaza Dr, Taos (taproom) Open daily, hours vary taosmesabrewing.com
Nuckolls Assistant Brewer Daniel Cannella (left), and Jami Nordbi (right), Brewer and Facilities Wizard.
From crunchy cravings to saucy comforts, the dishes Taos keeps coming back for
Wheth er it’s cheap ’n quick or a slow, savory sit-down, these are the dishes local tummies keep coming back to around Taos.
Chiles rellenos, Doc Martin’s Won’t you take me to crunchy town?
Doc Martin’s corn-battered chiles rellenos when it comes to crunch. Are these ground
blue corn chips? I’m not sure, but the outer layer delivers that perfectly flavorful crisp before giving way to the green chile. It’s as if you can still taste the fire slowly cooking those soft, dangly emeralds; you can feel the hands that peel this perfection into place.
My favorite part — even beyond that crunch and the generous helping of cheddarasadero cheese — is the goat cheese crema, drizzled in its signature squiggle across the top. It’s light yet rich in that way goat cheese is. Again, we get that soft-meets-crunch magic: the crema and green chile sauce balanced with the pop of pepitas.
At $32, it’s a filling meal, elevated by a topnotch margarita selection and the ambiance of the Historic Taos Inn, alive with a rotating cast of nightly musicians.
Susie, Mante’s Chow Cart
What makes Mante’s Chow Cart so special is its longevity. Around since 1973, Mante’s first operated out of a humble bread truck and now runs two locations along the Paseo in central and southern Taos.
