Deciding where to dine in Santa Fe is serious fun. Our generous hosts, Dorsey & Richard, have sampled all the best local fare and together we have a terrific time experiencing some of the local favorites…
- Tesuque Village Market, 138 Tesuque Village Road, is a charming market and restaurant about 15 minutes north of Santa Fe. Located under a canopy of cottonwoods at the center of a quaint village, you can dine outside in warm weather or inside where the decor is funky Santa Fe. We visited twice for breakfast, both times enjoying various egg dishes – Huevos Rancheros with blue corn tortillas, Breakfast burritos with chorizo… and as I walked around I saw delicious looking blue corn pancakes and the ultimate french toast made with croissants. Nice sized portions for a reasonable price. Lunch and dinner are also popular, and there’s often a crowd. A kids’ menu is available. (photo above)
- Tune-Up Cafe, 1115 Hickox St. Owners, Jesus and Charlotte Rivera, offer a comfortable, affordable, fun, and flavorful dining experience. The menu is an eclectic assortment of El Salvadoran (veggie or steak pupusa and banana leaf wrapped tamales), New Mexican (chile relleno, enchiladas, tacos) and American favorites (buffalo burger, flat-iron organic steak). The desserts are house-made by Charlotte – fresh-baked scones for breakfast, decadent peanut butter cookie sandwiches, custard filled cupcakes… Okay, I’m hungry!
- Mucho Gusto Mexican Restaurant, 839 Paseo De Peralta, is another great little neighborhood restaurant where the locals go. One of the favorites is “The Bomb”, their famous chicken breast stuffed with jack cheese, poblano chiles, almonds, sun-dried tomatoes, and then topped with a mushroom chipotle chile cream sauce. Grilled salmon, grilled shrimp specials, moist chicken fajitas… the food is consistently good and not expensive. The sangria and agave wine margaritas get rave reviews.
- The Shed, 113 East Palace Avenue, is known for their red enchilada plate with red chile… arriving on a piping-hot plate, swimming in a red chile sauce complete with beans and posole. One fan describes it very well, “At The Shed, the cheddar is melted to a creamy, liquid-like texture. Miraculously, the cheese stays that way throughout the entire meal; even as I polished off the last of the beans at the end, the cheese stayed soft and stringy within the sauce. The restaurant uses blue corn tortillas, which retained their texture and sopped up the savory mixture of chile and onions. Little kernels of posole were tender and flavorful. Even the beans, which are usually the most neglected item on a plate, were perfectly cooked—neither grainy nor mushy. Best of all, the red chili sauce was pleasantly spicy with just a touch of the natural sweetness that comes from using the best quality dried red chilies.” The Shed red chile sauce is famous around the world and available to buy online at their website.
Paper Dosa, 551 W. Cordova Road, has quickly become a local favorite, serving a south Indian menu heavy on dosas, uttapams, and spicy curries. The interior is inviting, the service is good, and the food is consistently first-rate. Packed on the Sunday night, we opted to sit at the bar. A great first experience as we were able to see the dishes coming out of the kitchen! We began with the Cashew Calamari – calamari sauteed in a cashew nut based curry served with greens – absolutely delicious… then shared a dosa filled with collard greens cooked down in spices with sweet peppers – just as delicious… and a lamb curry made with green cardamom, star anise, cinnamon, bay leaves and peppercorns. If I lived in Santa Fe I would be here every week!
- Vinaigrette, 709 Don Cubero Alley, a salad bistro that raises the “salad bar” with delicious entrée salads. Their perfectly dressed gourmet salads boast innovative flavor combinations from the savory All Kale Caesar to the sweet Nutty Pear-fessor and balanced Salacho taco salad. It’s healthy comfort food that Chef Wade grows the bulk of on her own ten-acre farm on the historic Cano Acequia in Nambe.
- Jambo, 2010 Cerrillos Rd, is African/Caribbean cooking at its finest. Chef Ahmed Obo served as chef at the Zia Diner for ten years, and now is treating Santa Fe to the food of his native land, Kenya. His mission is to give “quality ethnic cuisine for a good value,” and that is precisely what he does. His African and Caribbean dishes are authentic and richly flavored. We enjoyed the curried black bean & sweet potato soup, a delicious goat stew, a marinated chicken kabob flavored with cumin, coriander, thyme, garlic, lemongrass, paprika and allspice. Then shared a warm chocolate mocha brownie with vanilla ice cream sprinkled with fragrant cinnamon. Oh my, what sweet memories.
- The Pantry, 1820 Cerillos Rd., has a diner atmosphere with a busy counter and tables, and is always full of locals and tourists alike. Their breakfast and lunch choices are some of the best you can find in Santa Fe. We enjoyed their red and green chile sauces and chorizo, ordering omelettes with spinach, green chile and chorizo. I just read about a new addition to the Pantry – cold brewed coffee. Evidently, the cold brewing process removes all the acidity and produces a smooth full-bodied flavorful coffee unlike anything we have experienced. Brewed in cold water for two days and mixed with different flavors like cinnamon, vanilla, and toffee. A definite must on our next visit to Santa Fe!
- Pink Adobe, 406 Old Santa Fe Trail, was established in 1944 by Rosalea Murphy. Known affectionately by locals as “The Pink,” the restaurant has grown into a local and national landmark since its humble beginnings. Located in the center of the historic Barrio de Analco, across the street from the San Miguel Mission, which is considered the oldest church in the United States. Great martinis, and the Steak Dunigan receives excellent reviews (check out the photo on their website).
- Harry’s Roadhouse, 96 Old Las Vegas Hwy, a review I read online sums it up nicely… “A funky, colorful, rambling restaurant, Harry’s Roadhouse is many things to many people. It’s part roadhouse, of course, part diner, part bar, and, in summer, part garden café. It’s also a popular gathering spot, an easily accessible halfway point for folks in town and those more far-flung. It serves breakfast, lunch, and dinner, offering a huge range of foods and styles, a lot of which it does well. Maybe “nothing ever changes there,” as a friend of mine recently said — but, hey, if it ain’t broke, don’t fix it. Recommended: buckwheat pancakes, wild mushroom pizza, gala apple salad, blackened catfish, and chocolate cream pie.”
Ready to do some of your own cooking? Head to the Santa Fe Farmer’s Market. It is open year round on Saturday mornings at its permanent home in the Railyard, 1607 Paseo de Peralta (at S. Guadalupe St). Here you can find many varieties of fresh, locally grown fruits and vegetables, some available year-round. In addition to seasonal produce, you can always find quality meats, dairy, and eggs; flowers and houseplants; traditional dried foods; superb baked goods; jams, jellies, and honey; natural body care and herbal products; and original crafts and homespun garments. During the planting season, you will also find compost, worms, and an extensive choice of bedding plants.
The Market is not exclusively organic, but many of the growers are Certified Organic, or Certified Naturally Grown, and they post their Certificates or Crop Lists. You can ask the farmers how they raise their crops. They have baskets of beautiful produce grown without chemicals.