Dining Out Guide Winter 2016 by The Taos News

Winter/spring 2017

taosmenus.com

Taos | Angel Fire | Red River

SUSHI • BEER • WINE Open Daily Lunch 11am - 3pm, Dinner 3pm - 9pm

758-7828 • 1033 Paseo Del Pueblo Sur, Ste. J, Taos www.yugardentaos.com 82

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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

Photo by Katharine egli, the taos news

Sunday Brunch 10 am - 2 pm

Trading Post Café Italian Restaurant 4179 State Rd. 68, Ranchos De Taos • 575.758. 5089 • WiReleSS inTeRneT

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DINING OUT WINTER/SPRING 2017

a local favorite For over 20 years CAESAR SALAD CAESAR SALAD with grilled chicken breast . . . . . . . . . . . . . . . . . . . . . . . . . .8.75 . . .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 * grilled vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8.95 MINESTRONE garden vegetables, chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . .8 .75 MINESTRONE garden vegetables, chicken 8.50 * BISTECCA FIORENTINA 12 oz . rib eye . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 .00 * BISTECCA FIORENTINA 12 oz. rib eye 29.00 PENNE ARRIBBIATA italian sausage, peas . . . . . . . . . . . . . . . . . . . . .15.50 17 .50 * spicy PENNE ARRABBIATA spicy italian sausage, peas SPINACH SALAD pine nuts, raisins, tomato aioli . . . . . . . . . . . . . . . . . . . . . .8 .75 * SPINACH SALAD pine nuts, raisins, 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 SEAFOOD PASTA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 . NEW ZEALAND LAMB CHOPS tomato mint sauce 32.0000 CRISPY GARLIC PORK CHOP . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 .50 SEAFOOD PASTA 21.00 CARPACCIO thinly sliced raw tenderloin of beef . . . . . . . . . . . . . . . . . . . . . . 9 .75 CRISPY GARLIC PORK *CHOP 17.50 PASTA BOLOGNESE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 .50 CARPACCIO thinly sliced raw tenderloin of beef 9.75 ROSEMARY CHICKEN * oven roasted half chicken . . . . . . . . . . . . . . . . . . . . 17 .50 PASTA BOLOGNESE 15.50 CREOLE PEPPER SHRIMP . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 .00 ROSEMARY CHICKEN oven roasted half chicken 16.50 TRADING POST CHICKEN NOODLE SOUP . . . . . . . . . . . . . . . . . . . . . . . . . . .8 .75 CREOLE PEPPER SHRIMP FARFALLE PRIMAVERA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23.00 . 16 .50 TRADING POST CHICKEN NOODLE with grilled chicken breast SOUP . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8.50 19 .50 FARFALLEROAST PRIMAVERA DUCK * oven roasted half duck . . . . . . . . . . . . . . . . . . . . . . . . . . . .14.50 . 31 .00 with grilled chicken breast 18.50 FETTUCCINE ALLA CARBONARA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 .50 ROAST DUCK oven roasted half breast duck 21 .00 28.00 with grilled chicken FETTUCCINE ALLA CARBONARA GRILLED SALMON . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15.50 . 28 .00 with grilled chickenVESUVIO breast 18.50 CHICKEN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 .50 GRILLEDPICCATA SALMONMILANESE * chicken breast scaloppini . . . . . . . . . . . . . . . . . . . . 28.00 . . 19 .50 CHICKENHOUSE VESUVIO 18.50 GREEN SALAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 .75 PICCATA MILANESE chicken with chicken breastbreast 15 .50scaloppini 50 * grilled salmon 18 .50 * yellow fin tuna 18 .18.50 HOUSE GREEN ANGELSALAD HAIR PASTA * chicken, mushroom, gorgonzola cream . . . . . . . . . .8.75 . .8 .75 with chicken breast 14.50 grilled salmonCaesar 18.50 . .yellow CRISPY CALAMARI with small . . . . . . fin . . .tuna . . . . .19.50 . . . . . . . . . . . . . . . 18 .00 ANGEL HAIR PASTA chicken, mushroom, gorgonzola PORTABELLO MUSHROOM RAVIOLI . . . . .cream . . . . . . . . . . . . . . . . . . . . . . . . 17.75 . . 17 .75 CHEF RENE’S . . 19 .50 CRISPY CALAMARI withMEATBALLS small Caesar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18.00 PORTABELLO MUSHROOM RAVIOLIS 17.75 DINNER MENU 4PM - 9PM

Tues-Sat. Lunch 11am - 4pm Dinner 4pm-9pm Tues. - Sat. Lunch: 11am - 4pm Dinner 4pm - 9pm Sunday Brunch - 2pm Closed Monday Closed Sunday and10am Monday

Trading Post Café Italian Restaurant 4179 State Rd. 68, Ranchos De Taos • 575.758. 5089 • WIRELESS INTERNET 80

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ONLINE ANYTIME taosmenus.com

PHOTO GR A H Y BY K AT H A RINE EGL I, THE TAOS NE WS

The Taos News

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DINING OUT WINTER/SPRING 2017

...by Nancy Hoyer

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

Lambert’s of Taos Trading Post Cafe Blue Mountain Cafe Bent St Deli 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 78

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2016 TA O S M E N U S . C O M

DINING OUT WINTER/SPRING 2017

PRIMe RIB $12.99 QUEEN CUT

APPROX. 9OZ | WITH BISON REWARDS CARD

eARLY BIRD BReAKFAST DAILY SPECIALS FOR BISON REWARDS CARD HOLDERS

THE

Red Diamond GRILL

open till 2am friday & saturday enter at the hail creek road entrance t h e fu n s ta rts h er e! 76

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get in the know

where the winter happenings happen. taosnews.com/calendar

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DINING OUT WINTER/SPRING 2017

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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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Jack Daniel's Pot Roast 3-4 POUNDS BEEF ROUND, EYE OF ROUND, OR ANY LEAN BEEF ROAST 1/2 CUP FLOUR SALT AND FRESHLY GROUND PEPPER 3 TABLESPOONS OLIVE OIL

a flowable liquid. Add to the liquid in the pan, stirring lightly to combine. Taste carefully and adjust seasonings. Slice the meat and return to the pot. Cover and return pan to heat. Bring to a boil, then again, reduce to a simmer for 30 more minutes. Total cooking time is about 3 hours. Garnish with the chopped parsley and serve with crusty bread. Serves 4-6 generously.

1 LARGE ONION, SLICED 3 CLOVES GARLIC, CHOPPED 2 BAY LEAVES 1 SPRIG THYME 3 STALKS CELERY, SLICED 4 CARROTS, SLICED 1 POUNDS FINGERLING POTATOES 1 QUART BEEF STOCK 8 OUNCES BUTTON MUSHROOMS, QUARTERED 2 TABLESPOONS CORNSTARCH 1/4 CUP JACK DANIELS, OR ANY OTHER GOOD QUALITY BOURBON WHISKEY (DON’T WORRY, THE ALCOHOL EVAPORATES LEAVING JUST THE ESSENTIAL FLAVOR!) 1/4 CUP FINELY CHOPPED PARSLEY

Mix the flour with the salt and pepper in a large bowl. Dredge the beef in the flour.

Green Chile Apple Pie 1 UNBAKED 9” PIE CRUST 4-5 APPLES, PEELED, CORED AND SLICED (ABOUT 6 CUPS OF APPLES) 1/2 CUP SUGAR 1 TEASPOON CINNAMON 1 CUP PEELED, SEEDED AND CHOPPED MILD TO MEDIUM GREEN CHILE ABOUT 2 TABLESPOONS BUTTER JUICE OF 1/2 LEMON

Heat olive oil on medium high in large heavy pot, such as a Dutch oven. When sizzling, turn heat up to high, add the floured beef round, and brown, about 3 minutes on a side. Remove from pot and set aside. To the oil in the pot, add the onion, garlic, bay leaves, thyme, celery and carrots, and sauté over medium-high heat, stirring constantly and scraping all the brown bits from the sides and bottom of the pot. Return the beef and any juices to the pot and nestle among the vegetables. Add the beef stock and bring to a boil. Cover and lower the heat to a simmer. After one hour, add the potatoes. After 30 more minutes, add the mushrooms. Cook for 1 more hour, until the beef is meltingly tender. Remove the meat with a tongs to a cutting board. Remove any fat. Mix the Jack Daniels with the cornstarch to make 70

Streusel topping (recipe follows) Preheat oven to 350 degrees. Make streusel topping and set aside. Toss the apples and the chiles with the sugar, the cinnamon and the lemon juice. Set aside. Roll out the pie crust slightly, then fit into a pie pan. Crimp the edges. Pour the apples and chiles into the pan. Dot with the butter. Top evenly with streusel topping. Place into oven and bake for 1 hour to 1 hour 15 minutes, until golden brown. Makes 8-12 servings. STREUSEL TOPPING:

Combine 1/2 cup sugar, 3/4 cup flour, and 1/3 cup butter using a pastry cutter, two knives or fingers until crumbly. Sprinkle over pie filling before baking.

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Roasted Shishito Peppers 4 CUPS FRESH SHISHITO PEPPERS, WASHED AND DRIED IN A TOWEL 2 TABLESPOONS OLIVE OIL SALT AND FRESHLY GROUND PEPPER TO TASTE

Preheat oven to 325 degrees. Toss the peppers with the oil. Arrange on a baking sheet. Place in oven and roast for 10 minutes, until just slightly browned on the bottom. Remove from oven, sprinkle with salt and pepper. May serve at room temperature. Serves 4-6.

Burrata Salad with Heirloom Tomatoes and Arugula 4 RIPE TOMATOES, SLICED INTO SMALL WEDGES 2 BALLS BURRATA (AVAILABLE IN TUBS NEAR FRESH MOZZARELLA IN THE GROCERY STORE) 2 CUPS BABY ARUGULA 1/4 CUP SHREDDED BASIL EXTRA VIRGIN OLIVE OIL BALSAMIC VINEGAR SALT AND FRESHLY GROUND PEPPER

Place the arugula in a deep platter. Arrange the tomato wedges over the arugula. Place the burrata in the center. Sprinkle with the shredded basil. Lightly drizzle with olive oil and balsamic vinegar. Season with salt and pepper. Serves 4 TA O S M E N U S . C O M

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Melting Pot:

Discover the season's bounty with these comforting dishes STORY AND PICTURES BY LUCY HERRMAN

As the weather

turns crisper and the hillsides transform to an emblazoned yellow, the farmers market is bursting with bounty. As I walk from booth to booth, captivated by the colors of ripe vegetables and fruits, I excitedly plan out the meals I want to cook in the coming months. I am delighted by the challenge of creating seasonal meals when fresh local ingredients are available, and I want to relish their tantalizing flavors. At the market, I’m enchanted by ripe heirloom tomatoes, including black krim, Cherokee purple, green zebra and yellow brandywine. I’m enticed by the plethora of peppers, such as New Mexico chiles, shishito, poblano, red and green bell, and habanero. Squashes beckon me — including acorn, kabocha, butternut, Hubbard, calabacita, zucchini and crookneck — all crying, “Buy me, buy me!” I can’t resist the array of potatoes, such as Yukon gold, Sangre red, late pride white, and Peruvian blue. Also cold weather crops, such as tender arugula, spinach and kale, are again available in the fall. And I can’t stop myself from filling bags with apples as I indulge in Stayman winesap, red delicious, Albemarle, Pippin and lady.’ For my family, nothing says cool weather like pot roast. The smell of onions, vegetables and beef slowly cooking together brings comfort on a windy day as the leaves swirl and the afternoon light intensifies. But I make mine with a twist. I brown a nice roast of lean beef and then braise it for hours with root vegetables and mushrooms, cutting the meat into slices or cubes when it’s almost done. A reinvention of a European hearty

winter stew, I use Jack Daniel’s or other bourbon instead of wine to finish it off, which enhances the flavor and creates a savory whiskey-laced gravy. The good news is that the alcohol evaporates as it simmers, leaving behind only its mellow essence. And I don’t recommend using Scotch — the strong character of smoke and peat might shift the taste too much. For a meal like this, a simple appetizer of roasted shishito peppers sprinkled with coarse salt and freshly ground pepper is quite satisfying. A dazzling salad of ripe tomatoes with arugula, basil and luscious balls of burrata cheese comes next. I like this style of mozzarella, which oozes cream from its center as you cut into it, because it has a sweetness and texture that is as rich as a sinful dessert. The main course is the fragrant Jack Daniel’s pot roast, which I have successfully served to some of my pickiest dinner guests — they’d never guess how easy it is. In Taos, we’re blessed with good, crusty bread, whether from an independent baker or the bakery counter at the grocery store. Serve some on the side for sopping up the delicious juices. And for the final indulgence, my husband loves my version of green chile apple pie, which takes advantage of the bags of crisp, tart fruit I’ve overbought at the market, as well as the roasted New Mexico chiles I’ve just peeled and seeded. Instead of a traditional second crust on the top, I’ve borrowed his mother’s recipe for streusel topping, which provides a wonderfully sweet balance to the slight bite of the chiles.

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“Top ten ice cream shops in the country.” –bon appétit

Come enjoy our locally made all natural rBGH-Free Super Premium Ice Cream Breakfast & Lunch • Taos Roasters’ Locally Roasted Organic Fair Trade Coffee Full Espresso Bar • Home-Made Pastries • Daily Specials • Featuring Boar’s Head Deli Meats & Cheeses • Unique Line of Home-Made Pot Pies Odwalla Juices • All Natural Sodas • Wireless Internet Vegan/Vegetarian Options & Much More…

BREAkFAST

Breakfast Served Until 12:00 pm EVERYDAY Variety of Bagel Flavors Available Make Your Own Bagel “Sando” or Try One of Ours…Egg Sando • Greek • Lox • Veggie • Italian Cage-Free Eggs Breakfast Burrito House Breakfast, Green Eggs & Ham • Create Your Own Scramble • Huevos Guerreros (Traditional Breakfast Tacos) • Home Made Granola • Organic Oatmeal • Freshly Baked Croissants, Muffins & Other Baked Goods • Daily Specials

LunCH

Served ALL Day - Going Hiking??? We’ll Pack Your Lunch - Just Call Hot Turkey & Brie • Pastrami or Turkey Ruben • Sauteed Portabella • Green Chile Philly • BLT Turkey Club • Mediterranean Gyro • Create Your Own Sandwich • Black Bean and Brown Rice Bowl Daily Specials! All Sandwiches are Served with Tortilla Chips and a Pickle or Upgrade to Traditional Potato Salad, Thai Coleslaw, or Green Salad Homemade Soups and Salads Come To Where It’s Made In The Shade & You’re Greeted With a Smile Every Time !!

TAOS COW ICE CREAM CO. CAFÉ & DELI

776-5640

Open at 7am, 7 Days a Week Winter Hours 7am to 6pm Located in Downtown Arroyo Seco

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Chinese Cuisine • Thai Dishes

Sushi • Beer • Wine • Sake

Mon. - Sat. 11 a.m. - 9 p.m. • Sun. 5 p.m. - 9 p.m.

575.758.3256 • 703 Paseo del Pueblo Sur 66

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Stella’s

Italian Restaurant (575) 751-0100

Roasted Half Duck with sweet potato fries, orange marmalade glaze and mushroom sauce Lemon Chicken over mashed potatoes and vegetables with a small roasted pepper salad Squash Ravioli with sage beurre noisette, sundried tomatoes, toasted pumpkin seeds and parmesan Meat or Vegetable Lasagna Stella’s Cajun Pasta served with fettucine, sautéed chicken, shrimp, sausage and chardonnay cream sauce Italian Crusted Tilapia over angel hair pasta with lemon chardonnay cream sauce Grilled Shrimp with a spicy marinara sauce served over angel hair pasta Spicy Chicken and Penne Pasta with cream sauce and mushrooms Linguini with Meatballs with marinara sauce or alfredo sauce Eggplant Parmesan with angel hair pasta Chicken Parmesan with angel hair pasta Italian Sausage with fettucine and marinara sauce Fettucine Carbonara-made with bacon, peas and chardonnay cream sauce ~add salmon or shrimp Pasta Bolognese with linguini pasta and mushrooms Pasta Primavera-made with olive oil, garlic, and fresh vegetables Grilled Salmon with sautéed spinach, sundried tomatoes, angel hair and pesto cream sauce Homemade pizza Gluten free pizza most menu items are available gluten free

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Cajun Shrimp Soup Cherry Tomato Salad with mini buffalo mozzarella, mixed greens, and balsamic vinaigrette Sea Bass over wild rice with a lemon caper butter sauce and grilled asparagus Grilled Blackened Salmon over pasta with a lemon chardonnay cream sauce and topped with mango salsa

Grilled Bratwurst with rösti, and a mushroom onion sauce Clam Linguini Pasta with a garlic white wine sauce Capellini Pasta with sautéed chicken, mushrooms, asparagus, and pesto cream sauce Grilled Shrimp with potato and corn pancakes with a curry cream sauce

Beer Battered Cod Fish and Chips with tartar sauce

*See our full menu on Facebook

French Cut Pork Chop served with mashed potatoes, mushroom aujus, and grilled asparagus

Almost All menu items Are AvAilAble gluten free! now serving beer And wine.

210 Paseo del Pueblo sur, Taos • (575) 751-1010 64

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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!

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

DINING OUT WINTER/SPRING 2017

JOIN US AT FIRESIDE Our new restaurant, Fireside at the Sagebrush, offers a relaxed dining experience and charming Southwest style. Savor authentic Southwest fare and the best prime rib in Taos hand crafted by Executive Chef Timothy Wooldridge. Stop by for dinner, live music, craft cocktails and a canâ&#x20AC;&#x2122;t-miss Happy Hour at The Cantina! FIRESIDETAOS.COM 575.758.2254

Located at Sagebrush Inn & Suites 1508 Paseo Del Pueblo Sur Taos, New Mexico 87571

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Save Room for

Dessert!

On Taos Plaza next to La Fonda Hotel

Open 7 days a Week

575-758-8855 â&#x20AC;¢ rmcf.com/NM/Taos50464/ 60

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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 TA O S M E N U S . C O M

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Cafe & Coffee Shop

Plaza Cafe SouPS * SaladS * SandwiCheS * â&#x20AC;&#x2122;n More Beer & wine 575-758-7398

noulaS Coffee ShoP Proudly Serving StarBuCkS Coffee PaStrieS & JuiCeS 575-758-2211 58

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Photos by Katherine Egli

A Taos Icon Reborn

Lunch Dinner Bakery Outside Dining Special Events Weddings Dance Hall Monthly Music Event Meeting and Workshop Rooms

(575) 758.3003

Across from San Francisco de Asis Church 4140 Hwy 68 ✣ Ranchos de Taos

www.oldmartinashall.com

Lunch ✣ 11 am to 3 pm ✣ Mon, Wed, Thurs, Fri, and Sat Dinner ✣ 5 pm to 9 pm ✣ Mon, Wed, Thurs, Fri, and Sat Happy Hour and Tapas ✣ 3 pm to 6 pm ✣ Mon, Wed, Thurs, Fri, and Sat Sat. Brunch 9 am to 2:30 pm ✣ Closed Tues.

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little italy aqui in taos serving beer & wine

Pizza • Calzones • Pasta • Espresso Bar

Espresso Bar daily at 8am Restaurant Daily at 11:30am 575-758-1329 622 Paseo Del Pueblo Sur mondoitalianotaos.net TA O S M E N U S . C O M

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“...it felt like welcoming back a

family member.” Trading Post Owner, Kimberly Armstrong

The food menu will change every Sunday.

Artwork and more

“This is a great addition to the choices for Sunday brunch in Taos,” said Dori Vinella, who was sitting in the patio enjoying a salade niçoise. “And having Antonio back is great.”

The Trading Post isn’t just about food. It is also an eclectic space that exhibits paintings and photographs by many local artists.

Mangia Festa One of the restaurant’s main attractions is the Mangia Festa — or feast — a $12, three-course meal special that runs Tuesdays, Wednesdays and Thursdays from 4 p.m. to 6 p.m. It has been in place for four years running. The menu includes the soup of the day, house green salad and choice of one entrée: penne arrabbiata, pasta Bolognese, farfalle primavera and fettuccine alla carbonara, among others. Offerings also include wine at $12 a bottle and $3 bottled beer specials. “It’s the best deal in town,” said Sarah Matus. “Locals love it. I worked here on a Tuesday, and it was really busy ... people came in right at 4 o’clock asking for the Mangia Festa specials.”

“Art changes very often,” Armstrong said. “It is for sale, but I don’t charge the artists a commission. They keep all the profits and help me have a place that always looks new and fresh.” Paintings by Mettler are also prominently displayed, as well as many awards he won during his long career as a chef. “Rene was an artist on the plate as well as on the canvas,” Armstrong said. “His spirit lives here, and he still guides me, though in different ways than he did before.”The food menu will change every Sunday. The Trading Post is located at: 4179 NM-68, Ranchos De Taos, NM 87557 Call (575) 758-5089 for more information. tradingpostcafe.com

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life in Taos,” said Sarah Matus, his wife and a nine-generation Taoseña. “This is my home and honestly, we should have never left.” Sarah Matus is currently the Trading Post Café general manager and the creator of “A Taste of Mexico” weekly specials. “Having Antonio back was meant to be,” Armstrong said. “I had just lost my husband, and Antonio’s help was invaluable. He had worked with us in 1995, so it felt like welcoming back a family member. He has joined our great team, formed by Antonio Acosta, Francisco Bahena and many others. Together, we are like familia.”

‘Taste of Mexico’ One of the Wednesday “A Taste of Mexico” specials is cochinita pibil: pork marinated in achiote, citrus juices and Mexican spices, served over banana leaves with Spanish rice, pinto beans and habanero salsa. “This is a traditional dish from Yucatán,” Matus said. Another popular entrée is the chile relleno en nogada. It is made with poblano pepper stuffed with seasoned beef, apples, pears, raisins, tomato, onions, garlic and Mexican spices — and topped with a walnut and brandy cream sauce. “I am happy Antonio is here to make some of the specialties that people in Taos crave,” Armstrong said. “They missed him and his dishes. Now they know where to find them.”

International Brunch The Trading Post has just added an international brunch that is offered every Sunday from 10 a.m. to 2 p.m. “It is set up buffet style, with several stations serving French, Italian, Asian and Mexican food,” Armstrong said. “There is also an American breakfast bar with eggs any style and a variety of meat choices and a salad bar.” The price is $15 per person. Entrees include duck confit, Brie cheese puff pastries, poached salmon with tarragon dressing, penne pasta, ceviche, flautas, stuffed jalapeños, guacamole with chips and salsa, quesadillas and more. Among the beverages (not included in the price) are watermelon jalapeño margaritas, Bloody Marys, mimosas and other cocktails.

Trading Post Dining Room TA O S M E N U S . C O M

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PICTURES BY KATHARINE EGLI STORY BY TERESA DOVALPAGE

and an Iconic Taos Restaurant

Chef Antonio Matus 52

Chef Antonio Matus

The Trading Post Café has been in business for 22 years. Established by the late chef Rene Mettler and his wife, Kimberly Armstrong, the restaurant is mostly known for its European-style cuisine. “We are keeping our hearty consommés and sauces, all made from scratch, and our Italian entrées,” Armstrong said. “But we are also adding an international flavor to our regular offers.”

Return of Chef Matus A few weeks ago, Armstrong decided to have Mexican specials every Wednesday. “Mexican food is very popular here, so I thought it would be a

D I N I N G O U T W I N T E R / S P R I N G 2 0 1 7

great addition to our menu,” she said. “But Chef Antonio Matus’ personal touch has made it even tastier. We are thrilled to have him on board.” Matus once owned three restaurants in Taos: Antonio’s, Rellenos Cafe and Sabor by Antonio. His restaurants were previous recipients of many awards, including “Best of Taos, Best Green Chile and Best Red Chile.” He left Taos in 2013 to open a restaurant in Longmont, Colorado. But due to unforeseen circumstances, he and his family came back last November. “Now we are ready to start a new

TA O S M E N U S . C O M

MIDTOWN BISTRO ...your neighborhood stopping place convenience Market Fresh, seasonal Produce in-house Bistro Groceries â&#x20AC;¢ Staples craft Beers great selection of Wine and Spirits

In Arroyo Hondo on the Enchante d Circle Loop

Serving the community in the heart of Hondo!

575.776.1680 midtownhondo.com 680 State Rd 522 aRRoyo hondo

Market 7AM to 9PM Lounge 11AM to Close Bistro Lunch + Dinner 11AM to 10PM TA O S M E N U S . C O M

DINING OUT WINTER/SPRING 2017

VOTED: BEST BREAKFAST • BEST BAKERY • BesT GreeN chile

Restaurant & Bakery All your fAvoriTe sPANish & AMericAN dishes

Weekly luNch sPeciAls · BreAkfAsT served All dAy

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Monday - Thursday · 7AM to 2:30PM Friday, Saturday & Sunday · Open until 8PM

Full Bakery!

Cinnamon Rolls, Donuts, Fritters, Cream Puffs, Eclairs, Sopapillias & Much More!

304 Paseo del Pueblo Norte, Taos ⋅ 3 Blocks north of the Plaza

(575) 758-4178 michaelskitchen.com 50

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es l a m a t

Breakfast Burritos $5 Smothered breakfast burritos $9 Breakfast Sandwich $6 Huevos Rancheros Plate $10.95 Breakfast w/ Eggs Chilaquiles Plate $9 Breakfast Plate 2 Tamales Smothered $10.95 Breakfast Plate $8.50 Bean & Cheese Burrito W/ Chile $4.50 Big Burritos $7 Big Vegetarian Burrito $6.50 Chile Relleno Burrito $7 Ranchero Burrito $6.50 Smothered Burrito $10.50 Mex Torta w/Fries $7 New Mex Torta w/Fries $7 Cubana w/Fries $7.50

nEw MExicAn food SpEciALS Tamale Plate w/Sopapilla $9 Tacos Plate w/Sopapilla $9 Enchilada Plate w/Sopapilla $9 Chile Relleno Plate $12.95 Gordita Plate $12.95 Carla Asada Plate $14.95 Shrimp Taco Plate $13.95 Quesadilla Plate $8.50 Big Navajo Taco $9 Frito Pie $6 Chicken Soup $9 Beef Soup $9 Menudo $6.50 or $9 Kids Menu

TAMALES

(Red Chile, Green Chile and Vegetable)

1 Dozen $17.15 • 1/2 Dozen $9 Single $2

Leonel’s Tamales

575-776-7054 • 515 Paseo Del Pueblo Sur Taos

Mon-Fri 7-5pm, Sat 8-2pm, Sundays-Closed • Pick Up Orders 48

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“Food and service was the best ever!” – Kurt W., trip Advisor

123 BENT STREET • 575 758 1009 TA O S M E N U S . C O M

DINING OUT WINTER/SPRING 2017

CAFE

CUEVA LA

m lp.co at Ye

Certificate of Excellence

2013 2014 2015

"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

N GLUTEE! FRE

P hoto b y K at h a r i n e egl i , th e ta o s n e w s

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Come enjoy our expanded dining room. WE DELIVER BUSINESS & WORKPLACE Serving Breakfast, Lunch & Dinner 7 days a week 10am - 9pm Credit Cards accepted

135 Paseo del Pueblo Sur â&#x20AC;¢ Parking available on Quesnel St.

www.lacuevacafe.com 46

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A Local Family Tradition

American & New Mexican Cuisine Beer & Wine Available

Orders To Go We also do Catering & Private Parties 1541 Paseo del Pueblo Sur

758-4855

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AreA MAp COLORADO NEW MEXICO

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

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Location Guide 2 3 4 5

Farmhouse Cafe & Bakery Taos Spa & Tennis Club Larry Martinez Jeweler Ojo Caliente Mineral Springs Resort & Spa

7 Francesca’s Clothing Boutique 8 Optimysm 9 192 at the Blake 10 5 Star Burgers 11 Aceq 12 Adobe Bar at the Historic Inn 13 A La Carte World Streetfood 14 Alley Cantina 15 Angel Fired Pizza 16 Bearclaw Bakery & Cafe 17 Bella’s Mexican Grill 18 The Blonde Bear Tavern & Cafe Naranja 19 Blue Mountain Cafe 20 The Burger Stand at Taos Ale House 21 Casa De Valdez 22 Chalupp’s Pizza 23 Cid’s Food Market 28 Coffee Cats 29 Common Fire 30 De La Tierra at El Monte Sagrado 31 Earlene’s Cafe 32 El Taoseño 33 Guadalajara Grill (2 Locations) 36 The Gorge Bar & Grill 37 Pärcht 38 Gutiz Restaurant 39 Hunan Chinese Restaurant 40 Jethro’s Genuine Texas Barbeque

winter/spring 2017

41 Koko 44 KTAOS Solar Bar 45 La Cocina De Taos 46 La Cueva Cafe 47 Lambert’s 48 Leonel’s Tamales 49 Medley 50 Michael’s Kitchen 51 Midtown Bistro, Market & Spirits 54 Mondo Italiano 56 Old Martina’s Hall 57 Pizaños 58 Plaza Cafe at La Fonda Hotel 59 Rancho de Chimayo 60 Rocky Mountain Chocolate Factory 61 Sabroso 62 Sagebrush Inn 63 Sol Food Market 64 Stella’s 65 Stella’s 210 66 Song’s 67 Taos Cow Ice Cream Company 72 Taos Market 73 Taos Diner (2 Locations) 74 Taos Food Coop 75 Taos Mountain Casino 77 Taos Pizza Outback 78 Taos Roasters 80 Trading Post Cafe 82 Yu Garden 83 Common Fire 84 Martyrs Steakhouse

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PhotoGRAPhY bY KAthARine eGli, the tAos news

coFFee | deli | carrY-out

Full espresso bar Fair-trade organic coFFee Fresh pastries homemade soups salads

sandwiches deli specialties

take home entrees

Martinez Plaza 1033 Paseo Del Pueblo Sur, Taos 758.9448 Open Monday thru Friday 7am to 6pm Saturday 7am to 5pm

kokotaos.com TA O S M E N U S . C O M

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SANDWICHES

1/3 lb. meat portion on toasted bun or tortilla, your choice of toppings Brisket-chopped or sliced $9.00 “The Omnivore”-all 3 meats $8.00 Pulled Pork or Kielbasa Sausage $7.50 Combo: add a drink and chips $1.50

SMOKED MEATS BY-THE-POUND

Seasoned with our special rub, slow-smoked over oak for at least 11 hours, hand-trimmed. Beef Brisket ¼ pound $5.50 ½ pound $10.75 1 pound $21.50 Pulled Pork ¼ pound $5.00 ½ pound $8.50 1 pound $17.00 Kielbasa Sausage ¼ lb. (Lin) $5.00 ½ pound $8.50 1 pound $17.00 Babyback Pork Ribs Half Rack $11.00 Full rack (serves 3) $22.00 SIDES Potato Salad, Coleslaw, Texas Pinto Beans, Roasted Corn (seasonal) ½ pint $2.50 Pint $5.00 available by the pan (serves 50)

DESSERTS

Peach or Apple Cobbler available by the pan or half pan…for large party orders Prices are subject to change due to market variations. Thanks for understanding!

Open Thursday through Sunday 575-770-4317 630 Paseo del Pueblo Sur Taos, NM 87571

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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.

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103

East

plaza, taos

575.758.1994

W W W . p a r c h t. c o m TA O S M E N U S . C O M

DINING OUT WINTER/SPRING 2017

LOCALLY RENOWNED FOR GOOD FOOD, AND, OF COURSE â&#x20AC;&#x201C; BEER.

Open daily at 11am 575.758.8866 www.thegorgebarandgrill.com 36

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Traditional cork The traditional cork is made from the bark of a species of oak tree - Quercus suber - which grows along the Mediterranean coast, especially in Portugal. Cork stoppers have been the method by which wine is protected from detrimental contact with oxygen since the ancient Greeks and Egyptians made wine, and it remains the primary closure for wine bottles today in most parts of the world. The breathability of cork is vital to the aging of wine in bottle. While large amounts of oxygen can destroy a wine, small amounts, such as those that pass through cork, are necessary for the changes that occur in wine over time - the mellowing of tannins and development of bouquet. So if a wine is meant to age a while before consumption, a traditional cork is essential. The French are staunch defenders of the cork. Rarely does one see a bottle of French wine with any other closure. Largely, this is because of tradition, but many French wines also benefit from a little bottle aging, making a cork even more important. Because the 2013 M. Chapoutier Bila-Haut Côtes du Roussillon Villages ($17/750 mL bottle) has had some time to age in the bottle, the more vibrant fruit aromas have receded somewhat, allowing smoky caraway and earthy cocoa to emerge through the still-luscious black cherry, blackberry and peppered meat. While still somewhat grippy, the tannins are beginning to soften due to the limited exposure to oxygen through the cork.

Synthetic cork But cork is not always ideal. First, it is susceptible to contamination with a compound called trichloroanisole, better known as cork taint. If you’ve ever opened a bottle and found that the wine smelled like moldy cardboard, you’ll know that cork taint isn’t desirable. One way of avoiding cork taint is to use a synthetic cork. Advanced synthetic cork technology is producing closures that mimic, at least to an extent, a “real” cork. Some may even be able to provide the limited oxygen exchange needed for use in aging wines. They’re also cheaper than real corks. On the downside, they’re not biodegradable and can sometimes provide an imperfect seal that lets in far too much oxygen. The 2014 Gorka Izagirre Bizkaiko Txakolina ($21), a white wine from the Basque country of northern Spain, has elegant aromas of TA O S M E N U S . C O M

lime zest, green grass, flint and chalk. The stylish black synthetic cork has effectively sealed this bottle so that not only are the delicate flavors intact, but the wine has retained the classic Txakoli hint of effervescence on the palate.

Screw cap The ultimate closure to preserve freshness and avoid cork taint is the airtight screw cap. Although perceived as a new invention, screw caps have actually been around since 1959. Ironically, given France’s loyalty to the cork, screw caps were first introduced by the French, but didn’t become widespread until the cause was picked up by the Australians and later by New Zealand. Today, the vast majority of wines from Australia and New Zealand come with a screw cap, which is appropriate because the bulk of these wines are meant for early consumption. The 2014 Chasing Venus Sauvignon Blanc Marlborough ($19) is a classic New Zealand white, with intense aromas of pink grapefruit, lemon, tomato leaf and green apple. Such a wine wouldn’t really benefit from aging, so the screw cap is ideal in preserving the wine’s freshness and vibrancy. Happily, this bottle doesn’t suffer from the common downside of a screw cap, which is the development of rotten egglike aromas because of the lack of oxygen exchange through the cap. There is a presumption that screw caps are used only for cheap wine. This is not true. Many high-end wines, especially from New Zealand and Australia, use screw caps. Also, because corks and screw caps require different bottling equipment, small producers and producers of the very cheapest wines often can’t or won’t invest in a whole new bottling line to switch over from corks to screw caps.

Other closures There are a number of other types of closure, such as Australia’s Zork, which is sort of a cork-screw cap hybrid, and the Vinolok, an elegant-looking glass closure from Europe. They all have their advantages and disadvantages, but can provide useful information to the savvy wine consumer. If you’re shopping for a full-bodied, highly structured red wine, a true cork is the way to go. But for many whites, rosés and easydrinking reds, an alternative closure might not just be acceptable; it might be the perfect solution. DINING OUT WINTER/SPRING 2017

Picture yourself in a wine shop. You’re perusing the shelves, trying to find the perfect bottle for dinner. What goes into making your decision? Maybe the grape or the region? Maybe the label? How about the closure on the bottle? As a wine professional, I’ve met people with many and varied opinions about closures. Some refuse to buy a bottle if it doesn’t have a cork. Others prefer the ease of the screw cap.

By Molly Steinbeck for The Taos News

Getting closure:

Corks versus the alternatives

But what are the real differences between wines with different styles of closure? The decision to use a particular closure on a wine depends on several variables, including tradition, type of wine, price point and aesthetic.

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.

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Serving domestic & import Beers • Wine • Margaritas

taos’ BeSt Mexican restaurant

Winter Hours: Sunday-thursday 10:30am-8:30pm Friday-Saturday 10:30am-9:00pm

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

TA O S M E N U S . C O M

DINING OUT WINTER/SPRING 2017

1983 CelebraOtwinnegd3B4u Years 2017 si n ily ess

Fam

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Northern New Mexico & AmericanCuisine

Breakfast, Lunch & Dinner HoMe oF THe BreakFaST BurriTo

eggs, Pancakes, French Toast, Breakfast Burritos, Huevos rancheros & Menudo. Green Chile Cheese Burgers, Burritos, Tacos, enchiladas, Chile rellenos. Fajitas, Grilled rainbow Trout, Liver & Chefs Salad Beer • WiNe

819 Paseo del Pueblo Sur • 758-4142 6am-9pm Mon.-Thurs. • 6am-10pm Fri. & Sat. • 6am-2pm Sundays

Full menu at www.taoseno.com

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P h o t o gr a Ph y b y Kat h a r i n e eg li, t he tao s news

unch Daily lia lS! c e Sp

Breakfast • LUNCH COMfOrt fOOD fresH BakeD GOODs BUrGers • PaNiNis saLaDs • Pasta ONsite eVeNts & CateriNG NeW MeXiCaN aMeriCaN

Earlene, Chef and Owner TA O S M E N U S . C O M

Dine In or Take Out Now serving beer and wine. 2014 Paseo Del Pueblo sur (sOUtH Of WaLMart)

575-758-2007

earLeNesPUBLiCHOUse@GMaiL.COM earLeNsCafe.COM

DINING OUT WINTER/SPRING 2017

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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DINING OUT WINTER/SPRING 2017

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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“I have never worked with a

culinary team

bette

in my entire career.”

The hearth itself is reminiscent of a Native American horno, a traditional way of cooking in this area. Horton loves the fact that his hands are always close to the flames. That goes along well with his cooking philosophy, which is based on simplicity, quality ingredients and seasonality.

have prepared thoughtfully, that’s as good as it gets for me.” And the early reviews from Taos-area foodies and tourists are coming in.

“I believe that simple dishes are the best,” he said. “I like rustic cooking and food that looks as if it had fallen from a tree and into a plate.”

“The food here is excellent, and the hospitality is equally impressive,” said Chris Mixson. “A wood-burning oven is always great in the hands of a proper chef.”

Like most chefs, Horton enjoys making people happy with food.

“And Horton is a wonderful one,” said Gerry Katz. “Everything was delicious, from the

“Everybody has to eat, right?” he said. “But if we can add a bit of excitement to that daily process, that makes a great difference in the way we approach eating. When I see a sparkle in people’s eyes after they finished a dish that I

Common Fire is located at: 88 State Highway 150 in El Prado. Call (505) 803-9113 for more information. taoscommonfire.com

broccolini croissant to the wine.”

The Heart of Common Fire the hearth, a wood fired oven.

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Chef Andrew Horton in the kitchen of Common Fire before hosting a small party.

Chef favorites

So what is Common Fire bringing to Taos’ collective table? Chef Horton thinks for a while before answering, “Hot food, cold beer, good wine,” the eatery’s tagline. The restaurant menu changes often, depending on what “above-sea level” fish is available in Santa Fe and fresh local produce. “Our cheese selection comes from Cheesemongers of Santa Fe, and it also varies every week or so,” Horton said. As for regular dishes, he always tries to have the pork and noodle soup at the ready — created for those who crave a light, but satisfying meal. He also likes to cook large pieces of meat,

his knives, of course, but when asked to name something else, he mentioned a cheese cloth. “It has many more uses besides straining cheese,” he said. “You can make butter with it. You can also use it to wrap up sachets of fresh herbs and spices and put them into soups and stocks. It’s one of the most versatile items in my repertoire.” Chefs typically work long hours and don’t have much free time. Horton is no exception, but when he has a chance to watch TV, he tunes in to “Chef’s Table,” a documentary series won Netflix. “It’s a very intimate look into a chef’s life and work,” he said. “Argentinean chef Francis Mallmann is one of the best.”

particularly heritage pork from Kyzer Farm. If Horton is invited to a party and asked to bring an appetizer, he is quite likely to come up with steak tartare. “That’s finely chopped raw beef, served on bread with some kind of mayonnaise,” he said. “Easy to make and delicious.” Every chef has a favorite tool. Horton loves

No smoke and mirrors

Common Fire has an open kitchen with a hearth — and that’s pretty much it. “We don’t have a sauté station or a deep fryer,” Horton said. “Everything that is cooked here comes out of our hearth. People can see exactly what the chef is doing. No smoke and mirrors — what you see is what you get.”

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Chef Andrew Horton cuts into a house cured Gravlax, a gin cured salmon.

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Horton falls in love, gets a puppy and has

foodies buzzing STORY BY TERESA DOVALPAGE PICTURES BY KATHARINE EGLI

It’s Sunday around 6 p.m., and all hands are busy at Common Fire. People fill the restaurant, partly because it’s the Fourth of July weekend, but also because the chef’s creations are quickly gaining recognition among Taos foodies. Pictured is gravlax topped with watercress and drizzled with honey mustard on a house-made cracker.

Andrew Horton, Common Fire chef de cuisine, grew up outside Boulder, Colorado. His first encounter with the food business was in a Mexican restaurant, where he was a dishwasher at 14. He later became a line cook, and wanting to advance professionally, he attended the French Culinary Institute in Manhattan from 2008 to 2009. After graduation, Horton went on to work at a variety of restaurants in New York City. Among the chefs that he considers the most influential of his career are Dennis Spina at the Roebling Tea Room, Homer Murray at River Styx and Kevin Adey at the Northeast Kingdom and Faro.

Common Fire’s Head Chef, Andrew Horton.

“I love New York, but I got tired of living in a small apartment that cost $2,000 a month,” Horton said. “I longed to return to nature and be close to the mountains. Two years ago, I came to Taos to visit a friend. Well, I ended up falling in love with a girl, getting a puppy and enjoying the place so much that I decided to stay.” He worked at Taos Mesa Brewing, Lambert’s and Sabroso. At Sabroso, he met Andy Lynch, Common Fire owner, who invited him to become part of his new venture. “I’m very happy I did because I have never worked with a better culinary team in my entire career,” Horton said. “I am really excited about what we are bringing to the local community and what the local community is bringing to us.”

Burrata with charred endive and honeydew melon — finished with olive oil and sea salt.

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Pizza Hot Wings â&#x20AC;˘ Sandwiches Pastas Salad Delivery and Carryout!

575.758.0090 | 108 Siler Rd. Taos 22

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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 • TA O S M E N U S . C O M

DINING OUT WINTER/SPRING 2017

D I N I N G O U T W I N T E R / S P R I N G 2 0 1 7

TA O S M E N U S . C O M

Homestyle Cooking A L L D AY E V E RY D AY

Blue MouNTaiN Cafe

Serving Breakfast, Lunch & Dinner Vegan, Vegetarian, and Gluten-free options available

Blue Mountain Cafe â&#x20AC;¢ 575-741-1102 413 Paseo Del Pueblo Norte, Taos, NM 87571 TA O S M E N U S . C O M

DINING OUT WINTER/SPRING 2017

discover the peak of luxury in taos ski valley Premium Wine Bar World Class Cocktails Critically Acclaimed Food

taos ski valley’s