Dining Out Summer/Fall 2021

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

28

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.

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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.”

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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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575-758-3840

SUMMER/FALL 2021

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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