Summer/ F all
2021
TAOS |
ANGEL FIRE |
RED RIVER
“Best Burger ininNew Mexico” “Best Burger New Mexico” USA USAToday Today
"Best Burger & Happy Hour"
“Best BurgerTaos & Best News Happy Hour” Taos News
Hormone & Antibiotic-Free Since 2008 Hormone & Antibiotic-Free NM Craft Beers Dog-Friendly Patio
NM Craft Beers
GOURMET BURGERS & SALADS Protein Bowls PATIO - DINING ROOM - DRIVE THRU
HAPPY HOUR 4 - 6 pm DAILY
GOURMET BURGERS 758-8484
ENTREES 5starburgers.com - SANDWICHES - SALADS 1032 Paseo Del Pueblo Sur
HAPPY HOUR 4 - 6 pm DAILY
her team are very well known for being the best in the business, and they have the same qualities as I find in myself - hardworking, respect for others,
EXCEPTIONAL SERVICE, kindness to all, willing to help others EXCEPTIONAL succeed, and the desire RESULTS. to do what is right and best for our clients.” – ROBBIE PUSKARICH
LUXURY MOUNTAIN CABIN & ACREAGE $725,000 MLS#105401 ROBBIE PUSKARICH (575) 224-6652
RETRO IS BACK $240,000 MLS#105375 ROBBIE PUSKARICH (575) 224-6652
Robbie Puskarich
Alyssa Burnett
Gabriel Traister
575.224.6652
575.779.8177
575.770.3711
575-758-8673
ANGEL FIRE OFFICE
TAOS OFFICE 204 Paseo del Pueblo Norte
3375 Mountain View Blvd, Suite E
TAOS OFFICE
ANGEL FIRE OFFICE
204 www. Paseo del Pueblo Norte Taos.realestate Office: 575.758.8673
3375 Mountain View Blvd, Suite E www.AngelFire.realestate Office: 575.377.1192
www.Taos.realestate
www.AngelFire.realestate
Office: 575.758.8673
Office: 575.377.1192
walkingraingroup@cbmp.com walkingraingroup.coldwellbankernewmexico.com TAOSMENUS.COM
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MIESHIEL
WORK AVAILABLE AT ENVISION GALLERY AND COYOTE MOON, TAOS FROM TOP:
Studio by appointment
Taos Pueblo Sunrise, colored pencil 32”x40”
575-741-0180 MIESHIEL.COM
The River Less Traveled, colored pencil 32”x24”
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What FUN it is to be so STYLISH...
Open 7 days a week | John Dunn Shops 124 Bent Street Taos | T: 575.770.2963 Email: littleswithstyle@gmail.com TAOSMENUS.COM
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2 5 Star Burgers 3 Walking Rain Group Coldwell Banker Mountain Properties 4 Art of Mieshiel 5 Amina’s Children Boutique 7 Mudd N Flood 8 Larry Martinez Jeweler 9 Boxie Tees 10 ACEQ 11 The Bakery and Café 12 Cid’s Food Market 13 The Cellar
14 Donabe Asian Kitchen
25 medley
15 El Taoseño 16
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26 Michael's Kitchen 27 Mondo Italiano
Get ready for summer
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Go south, and north
What’s always in your fridge?
37 Taos Cow 44 Taos Food Coop
17 The Gorge Bar and Grill
29 Old Martina’s Hall
45 Taos Living Center
31 Palettes
46 Taos Mesa Brewing
19 Guadalajara Grill
32 Pizanos
20 Guitz
47 Taos Pizza Outback
33 Red River Brewing Company and Distillery
48 Taos Roasters Coffee
34 Rocky Mountain Chocolate Factory
50 Yu Garden
21 Hunan Chinese Restaurant 22 Java Wolf 23 The Lounge by Rolling Still Distillery 24 Mary Jane’s Home Cooking
49 Wake and Take
35 Sabroso
51 Hotel Willa
36 The Terrace at Taos Country Club
52 Nusenda Credit Union
Contents Lambert 's restaurant Morgan Timms/Taos News
Robin Martin, Owner / Chais Baker, Publisher / Lynne Robinson, Managing Editor / Karin Eberhardt, Creative Director / Morgan Timms, Photographer / Chris Wood, Advertising Director / Shane Atkinson, Advertising Manager / Cindy Boisvert, Emily Lee and Katie Denham, Media Specialists / Sean Ratliff, Production Manager / Virginia Clark, Copy Editor (575) 758-2241 • taosnews.com • taosmenus.com
Cover photo: Jen Judge / Cover design: Karin Eberhardt DINING OUT
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P a t a g o n i a • P r a n a • K u h l * To a d & C o • A s o l o • Te v a • C h a c o • O l u k a i
Quality Outdoor Gear & Clothing for Every Adventure AS SEEN WEARING ABOVE
Osprey Talon Pack
Eco-Universe Cap
Oboz Sawtooth Low Dry Hiking Shoes
MUDD-N-FLOOD MOUNTAIN SHOP 103 A Bent St. (near Taos Inn) • Taos 575-751-9100 • muddnflood.com Osprey • Black Diamond • Hydrof lask • ENO Hammock s • Marmot • MSR
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Seco’s Hidden Gem
Open 5-9pm Every Day of the Week Fine Wines • Elevated Cuisine • Delicious Craft Beers
Visit aceqrestaurant.com for current menu offerings , delivery and curbside takeout.
(575)776-0900 DINING OUT
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Open Mon-Sat 10am - 7pm 623 B Paseo Del Pueblo Norte (Behind Cid’s Fod Market) 575.758.745
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Tastes off the beaten path Candycane scallop and udon noodle hot pot 24 Seafood fumet, shiitake, and yucca root Chicken dumpling hot pot 21 Ground pork, kombu, hondashi, and garnish plate, with side of rice Pad thai vegetable 15 / large shrimp 20 Red curry 17 coconut broth with steamed veggies and choice of rice or noodles Gun powder green tea curry 16 coconut broth with steamed veggies and choice of rice or noodles Chicken shio ramen 16 for 1 / 24 for 2 house-made canadian bacon, tomago, corn, nori, and scallion Vegetarian pho 12 with fresh local vegetables, sprouts, herbs, jalapeno, enoki mushroom, and choice of rice or noodles Pho bo 15 with beef brisket, bison shank, tripe, fresh veggies, sprouts, herbs, jalapeno, enoki mushroom, and choice of rice or noodles
133 paseo del Norte donabetaos.com | 575.751.9700
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“A LOCAL FAVORITE”
Northern New Mexico & AmericanCuisine
1983 CelebraOtwinnegd3B8u Years 2021 y s Famil
iness
Dine In & Call In Orders 758-4142 758-9933 FULL MENU AT
819 Paseo del Pueblo Sur 7am-7pm Monday - Saturday 7am-2pm Sunday Closed Wednesday TAOSMENUS.COM
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Get ready for summer BY JEANS PINEDA
April is the cruelest month. It’s been this way since Eliot penned the “Wasteland.” May is cruel too with its variable weather making al fresco a risky endeavor. But June brings good tidings. Those who frequent the bars of Taos and seek live music are well aware of the Adobe Bar at the Historic Taos Inn, colloquially known as “the living room of Taos.” You can expect to shake your rumps once again this summer as live music will finally return in June.
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or the first two weeks (June 3, 4 and 5 and then June 10, 11 and 12) you’ll get a steady dose of Brent Barry and you’ll also get a steady dose of Micheal Fitzpatrick Burke and his heart-rending folk ballads. Another term people may not be familiar with yet is “The Grove,” a new outdoor dining experience on the Doc Martin’s side of the inn. As with most businesses during the pandemic, and especially restaurants, they’ve had to engineer ways of surviving in spite of COVID-safe regulations – namely getting enough people at your establishment when there’s a definite limit on how many patrons can dine-in at any one time (in the yellow phase its 33 percent of maximum capacity indoors, in green 50 percent, in turquoise 75 percent). Morgan Timms/Taos News
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LOCALLY RENOWNED FOR GOOD FOOD.
Closed Sunday & Monday | Tuesday - Saturday 12 - 7:30 | thegorgebarandgrill.com
B OT T L E S H O P + B I T E S
10 3 E A S T P L A Z A , TA O S
5 7 5 . 7 5 8 . 19 9 4
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W W W. PA R C H T. C O M
Around town you may have seen new structures arise: medley has “bungalows,” self-enclosed pods fitted even with doorbell buzzers to reach your waiter. At Doc Martin’s they’ve expanded by adding more tables and chairs past the first set of cobblestone seating, past the lush garden, where you’re likely to get the micro-green garnish to your entree, you will find “The Grove” nestled in a verdant courtyard surrounded by trees and a tiny flower bed dedicated to former Taos jazz master, Frank Morgan.
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ere you can escape the heat. If the company you keep is boring there’s always the humorous statuette on a stone bench willing to oblige you. In this new setting one can reliably delight in the rooted menu Nité’s been dishing out long before the pandemic. There’s the unusual Mexican delicacy known as Huitlacoche, a fungal growth found on corn. It’s complexity and earthiness rivals that of truffles. This is transformed into a rich molé which forms a tiny pool for sautéed trumpet mushrooms to bathe in. In the season to come he’s looking forward to making a local golden beet tartare dish with quail egg yolks on top. The cuisine is going lean, clean and green. Don’t worry the burgers, relleños and enchiladas will never leave. It’s in tune thematically with the land. A good portion of the food is either on-site such as radishes and tomatillos or sourced within the area such as lamb from Des Montes. It’s also adjusting to a different pathway. Veering from dense beefy dishes to lighter, healthier and earthier (in the fullest sense of the word) meals. He’s even going so far as making his own vinegars. Capsulating his philosophy, Nité chimed in, “If I can shake the farmer’s hands I consider that local.” •
Morgan Timms/Taos News DINING OUT
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Serving Domestic & Import Beers • Wine • Margaritas
Taos’ BEST Mexican Restaurant 2021 Best of Taos Traditional Mexican Food
2018
FIRST PLACE
Summer Hours: Sunday–Thursday 10:30 am - 9 pm • Friday–Saturday 10:30 am - 9:30 pm • Patio Seating Available
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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Pollo Borachon
French Toast
VISIT GUTIZTAOS.COM FOR CURRENT HOURS and full menu Breakfast and lunch are both served all day Homemade French Bread, Croissants & Pastries
Indoor & Outdoor Dining Beer/Wine Mimosas
812B Paseo del Pueblo Norte - Taos - (575) 758 -1226 DINING OUT
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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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The Bump is Now Java Wolf with a newly expanded space
Angel Fire’s first Coffee House come meet friends or just enjoy the environment
Free Wifi • Fresh baked goods made in-house • Locally roasted coffee
3375 Mountain View Blvd, Suite D, Angel Fire, NM 87710 OPEN • Sun - Thurs: 7am - 2pm • Fri - Sat: 7am - 3pm DINING OUT
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T HE A RT O F THE COCKTAI L
CRA F T COC KTAIL S + S M A L L PL AT E S DOWNTOWN TAOS • R O L L I N G ST I L L .CO M
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SERVING NEW MEXICAN FAVORITES
WITH A SMILE FOR
29 YEARS!
VOTED BEST ROADSIDE FOOD STAND FOR 16 YEARS
575-770-1171
616 Paseo del Pueblo Sur Monday-Friday 7am-3pm || Closed Weekends
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refined convenience. going to the mountain. coming from the mountain. just had dinner with us. live in the area. visiting the area. the newly remodeled medley wine shop is a convenient stop for all your wine, beer, & liquor needs. and if wine tastings are more your thing, we have those too. learn more at medleytaos.com
ski valley rd., mile marker 1
(575) 776 - 5656
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VOTED: BEST BREAKFAST • BEST BAKERY • BEST GREEN CHILE
Restaurant & Bakery ALL YOUR FAVORITE SPANISH & AMERICAN DISHES
WEEKLY LUNCH SPECIALS · BREAKFAST SERVED ALL DAY
Open 7 Days a Week
Monday - Thursday · 7AM to 2:30PM Friday, Saturday & Sunday · Open until 8PM
Full Bakery!
Cinnamon Rolls, Donuts, Fritters, Cream Puffs, Eclairs, Sopapillas & Much More!
304 Paseo del Pueblo Norte, Taos ⋅ 3 Blocks north of the Plaza
(575) 758-4178 michaelskitchen.com DINING OUT
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“Best Italian food in New Mexico.” ~Trip Advisor
Dine In Take Out Espresso Bar Beer and Wine
mondoitaliantaos.com TAOSMENUS.COM
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Go south, and north B Y H AV E N L I N D S E Y
Diners may initially go to the Guadalajara Grill for traditional Mexican dishes and familiar fare, but they invariably return for the freshness of the food and the homemade sauces that set the carne asada, tacos, enchiladas and other entrees apart from the rest.
G
uadalajara Grill is true to its name – food is authentically prepared on a grill which brings out the natural juices and flavors. The south location (at 1384 Paseo del Pueblo Sur) is the original restaurant that Frederico and Martin Solis started in 1994, having learned first-hand from their father who ran a successful taco stand near Guadalajara, Mexico. A hard-work ethic and uncompromising integrity were integral to the original Mexico taco shop and that value system continues today in both south and north locations. You can almost taste the integrity in the food. Morgan Timms/Taos News DINING OUT
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A Taos Icon
Fine dining restaurant with full bar service
Old Martina’s Hall ventures forward with bright new flavors, fresh from the sea and farm and garden. Savor cocktails, wines and craft beers uniquely created with an artisan’s touch. It’s lively and sophisticated with a dash from an old Taos icon.
575.758.3003 | www.oldmartinashall.com Across from San Francisco de Asis Church | 4140 Hwy 68 | Ranchos de Taos
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What began as a dream of these two (of 14 Solis siblings) quickly became a popular food destination with the locals. The family, many whom work in the Taos restaurants, is quick to express their gratitude for the support they’ve received from the Taos community and tourists who return year after year. The original menu, which is simple and offered traditional Mexican fare, has expanded over the years with the same uncompromising standards of high-quality ingredients. You will not find canned foods in the kitchens as the sauces and seasonings are made from scratch almost daily. Consistency in cooking methods and flavor-rich foods are the keys to the restaurant’s success.
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he north location (at 822 Paseo del Pueblo Norte in El Prado) was opened in 1999 and offers several seafood dishes that aren’t found on the southside menu. Seafood, however, is a specialty at both locations and diners know the freshness of the fish is never in question. More shrimp, fish and seafood dishes are planned for future menus. One of the most popular items is the burrito grande, and the tacos are a perennial lunchtime favorite. The shrimp cocktail may well be the top seller and is a clear favorite with the locals. The carne asada, made with high quality ribeye steak and a homemade sauce is not one to pass up. Some say the best flan in town is served at the Guadalajara Grill. The family recipe is one that has yet to be successfully duplicated and this version has been known to convert those who were previously not fans of the caramel custard dessert. Both locations offer patio dining and will soon be serving alcohol. The bars will be strategically positioned to maintain a sense of privacy and decorum. The Guadalajara Grill appeals to diners of all ages and while margaritas and spirits will be available, the emphasis on the family-friendly vibe will remain. •
Morgan Timms/Taos News DINING OUT
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Palettes
Taos
Food
arT
Open Daily Full Bar opens at 4:30pm Happy Hour 4:30pm - 6:30pm Dinner from 5pm - 10pm Industry Hour 9pm - 10pm
Tapestry Collection By Hilton
1005 PASEO DEL PUEBLO SUR, TAOS | 575-751-4444
hoteldonfernando.com
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wide selection of hand-crafted brews spirits & specialty cocktails made with love on site.
Full Service Restaurant / Lunch & Dinner Daily / Indoor & Outdoor Seating
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112 S. Plaza | Taos, NM 87571 | 575.758.8855 DINING OUT
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“Delicious Every Time” review
Locally Sourced Meats • Fresh Squeezed Margs • Incredible Ambience Open Wednesday – Monday
575.776.3333 Located on Ski Valley Road, 470 State Highway 150 in Arroyo Seco sabrosotaos.com
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Lunch B R I D E & B E A U T I F U L Weds-Sat S T U D I O S 11-4PM Sunday Brunch 10-4PM
p
Sandwiches~Salads New Mexican Sunday Brunch~Cocktails h o t o g r a p h y p r i c i n g r a t e Beer ~ Wine & More
s
www.TaosCountryClub.com/terrace Call 575-758-7300 for reservations
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“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 776-5640 Coming soon: Angladas Building on Kit Carson Rd! 758-4185 Please check our website or Facebook for hours and specials. LOCATED IN DOWNTOWN ARROYO SECO & CANON • TAOSCOW.COM
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WHAT’S ALWAYS IN YOUR FRIDGE? BY ARIELLE CHRISTIAN
Andrew Horton Martyrs Steakhouse
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MAYONNAISE — KEWPIE JAPANESE MAYO, TO BE
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Morgan Timms/Taos News
exact. “It has MSG in it,” says Andrew Horton, the 40-year-old, who’s been the executive chef at Martyrs since March and who’s hoping the steakhouse will be his “forever home.” Horton’s go-to meal when he gets home from a busy shift at 11 p.m. or sometimes midnight, when the rest of the family is in bed? A sourdough, sharp cheddar and Kewpie sandwich. (He makes his own bread. “When I’m baking, it’s my zen time,” he says, contrasting the slow process of prepping loaves with behindthe-line’s frenzied pace.) Horton first discovered Kewpie — with its little baby icon on the front, arms wide out, tempting “squeeze me” — in New York, where he attended the French Culinary Institute and worked in restaurants in Manhattan and Brooklyn for a near-decade. “A chef used it on the steak tartare. It was one of the first times I’d ever eaten raw meat. I fell in love with the dish,” says Horton, who put down roots in Taos six years ago, the mountains reminding him of his childhood in Boulder, Colorado. And now? “I usually order it [the mayo] by the case and have it in reserve, because I can’t stand the thought of ever running out. I’ll probably go through a bottle a month.” In his not-at-home fridge Horton keeps herbs, especially fresh thyme. He’ll sachet it with black pepper and bay leaves and then braise Martyrs USDA-approved 100 percent primed-black Angus beef, which has, he says, “ruined other steaks for me.” •
WHAT’S ALWAYS IN YOUR FRIDGE?
James Crowther Lambert's
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III
FOR LAMBERT’S EXECUTIVE CHEF, JAMES CROWTHER III,
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Morgan Timms/Taos News
it’s all about the bacon, baby. He’ll fry it straight up, a six-and-a-half out of 10 on the crispy scale. Usually he goes for the Beeler’s bacon from Cid’s, but he’s not too picky, because, as he says, “I can never have enough.” The classic staple is a callback to growing up cooking with his mom in northern Virginia, and making breakfast — eggs, bacon, sausage, pancakes — the morning after birthday parties for friends. He likes experimenting with the meat, too. “I’m working on a special for tonight — a caramelized leek and bacon bread pudding,” says the 37 year old, who landed in Taos six years ago for the Lambert’s gig. (Before that he was in St. Thomas after graduating from Johnson & Wales culinary school in Charleston, SC.) He doesn’t limit the bacon to the pig. “I have some lamb bacon curing right now that I’ll smoke tomorrow with some salt, pepper, brown sugar and chile spice,” he says, noting how the restaurant serves two to three different specials per night. Besides that, he keeps fresh greens and hot sauce in steady supply. That Taos Hum? He recently got to do a tasting and can’t choose a favorite. Crowther says his fridge selection is ever-changing. “I develop the menu as I’m in the store,” he says. “I’m always looking for new product, instead of having a concrete plan and not paying attention to anything else.” •
WHAT’S ALWAYS IN YOUR FRIDGE?
Gabe Farkash Sabroso
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IT’S A LONG LIST OF GOODNESS FOR SABROSO’S GABE FARKASH,
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Courtesy photo
starting with Asian condiments: fish sauce, tamari, rice wine vinegar, chili paste, Sriracha. Farkash has never been to Asia, but remembers that little family-run Japanese restaurant close to Rio Rancho outside of Albuquerque, where he grew up. The grandma cooked in the back while the daughter waitressed, bussed the three or four tables there. He’d order Yakisoba — “fried noodle” — as a 7-year-old. His love of the spiciness and fragrances stuck, and now he fuses the Asian influence with others, like French, making a wasabi hollandaise. “I definitely always have hatch green chile and Chimayo red chile pods at home,” says Farkash, 39 years old and in Taos for 20. In his freezer, there’s wild game from friends he’s planning on brining and smoking. Elk, deer, bear. “You either have clean bear or ‘trash bears,’” he says, recalling his time working at the Bavarian in the Taos Ski Valley and how the bears would always come drink the dirty fryer grease. “ ’Cause it’s full of saturated fat and fish oil and shit. They’re just like, ‘Yum.’ They’ll go two at a time and knock each other over. Seen it on camera numerous times.” Some mornings, he’ll throw some meat in the smoker at his place in Valdez and come home to “something falling apart and throw it on a tortilla.” (He makes his own.) Between his fridge and Sabroso’s — stocked with high-quality seafood, local bison and red meat, greens from nearby farms, and wild-foraged mushrooms — Farkash’s hands and belly stay full. •
Taste the difference!
Our member-owned and volunteer-run grocery saves you money while providing the healthiest, highest quality foods available. Pick-up & delivery services are available.
Always Finest Foods Always Lowest Prices 314 Paseo del Pueblo Norte
taosfoodcoop.com DINING OUT
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Our dining service provides healthy meals and comforting foods including special diets for vegetarian, diabetic, renal, cardiac, f inger foods and textures. The Taos Living Center offers personal choices and additional menu selections at all meals.
Proudly serving amazing food for our residents for over three decades.
www.taoslivingcenter.com
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! N O O S G N I COM E S U O H E E F TAOS COF SE HOU THE COFFEETHE BUILDING IN WILL BE IN AOS PIZZA OUTBACK! FRONT OF T
INE ORDER ONLutback.com taospizzao
TA O
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O U S E CO S CO F F E E H
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M IN G S O O
N!
May your coffee kick in before reality does. Served at these fine establishments: Cid’s Food Market CiCi’s Coffee House Dixon Cooperative Market Taos Food Coop Española Community Market The Coffee Spot Elevation Coffee The Taos Inn Lambert’s of Taos Trading Post Cafe Bent Street Deli Mabel Dodge Luhan House Inn on La Loma Old Taos Guesthouse Taos Cow
TAOS ROASTERS COFFEE
Getting Roasted in Taos since 1996 DINING OUT
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bowls / wraps / burritos / smoothies / fresh juice / coffee / tea our menu is 100% vegan and mindfully sourced with the utmost care
conveniently located in the village of Arroyo Seco we’re open 9am-3pm everyday except wednesday online ordering is available at shrublifefoods.com
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