you know? But, we can do it. We just have to believe in ourselves. Believe that you can do whatever you want to do.”
Sunrise Restaurant’s menu features Mexican and American fare. During breakfast hours, diners can nosh on the sweet and the savory. There’s the “classic breakfast” of two eggs, bacon or sausage, potatoes and toast, or French toast with berry coulis, whipped cream and powdered sugar.
“I think everybody has that dream to have their own business, so we decided to open a restaurant. Taos needs more places with breakfast, and we are hoping that people enjoy ours.
Norma Rodriguez, owner, Sunrise Restaurant
The restaurant also offers Saturday and Sunday lunch specials, including birria tacos and menudo soup served with onions, oregano and bread. Regular lunch items include dishes like the arrachera burrito, California club croissant, fish and chips, and shrimp quesadilla.
Sunrise Restaurant’s chef, Dave Garo, previously worked with Rodriguez at Angel Fire Resort. When she heard he was moving to Taos, she asked him to help her open the kitchen. Beyond his penchant for snowboarding, he’s acquired 37 years of culinary experience between living in Arizona, Colorado, Nevada and now New Mexico.
“Pretty much the whole menu is hers,” Garo said. “I came in because she knows my experience and she cooked with me for two years, so it’s more of me helping her with the menu that she wants.”
Sunrise Restaurant
Breakfast, 8–11 a.m. Lunch, 11 a.m.–3 p.m. To order takeout, call 575-758-4123
210 Paseo del Pueblo Sur
"Although I have fond memories of the occasional frozen chicken pot pies of my childhood (freedom to bake your own dinner), this pie is not your standard. … Farmhouse chicken pot pie is always fresh and delicious and made with love by our baker, Isaac Carmona.”
Amigos Locale is a brickand-mortar juice bar with lunch fare that serves as a meeting point, classroom, commissary kitchen, marketplace and event venue. Roseberry recommends carrot ginger soup (vegan) with a roasted veggie bowl noting, “a no-guilt pleasure, [the soup] reminds me of the best of the fall farmers market.
“Savory ginger carrot soup always brings a warmth to the pallet. Made with farm fresh local carrots from Cerro Vista farm, simmered with caramelized onions, local garlic, and fresh ginger, the layering of flavors brings a feeling of being wrapped in a warm shawl and surrounded by friends. So simple but satisfying, as each spoonfull is rich, colorful, and flavorful. Served with a toasty bowl of roasted vegetables, where Yukon gold and Sangre red potatoes mingle with grilled calabacitas and onions, red cabbage, and sul-
try beets, served with a creamy cilantro lime sauce or avocado cream sauce.”
One of Roseberry’s programs, the Farmhouse School Lunch Program, is a USDA free breakfast and lunch program that provides fresh, organic meals to
over 400 school kids daily. The vegetable beef stew is her top pick here for comforting cuisine.
“The beef vegetable stew features local grass fed beef from local sixth generation rancher Pat Pacheco. Local carrots, onions, garlic, and potatoes are simmered with fresh herbs and served hot with a serving of organic fusilli pasta. Each bite is full of flavor that is reminiscent of a family soup that I requested on my birthday each year.
“This USDA recipe definitely shines with all local ingredients and small batch scratch cooking. Drop in to Amigos Locale, home of the USDA school lunch program and request a steaming hot bowl!”
For a comforting choice elsewhere in Taos, Roseberry recommends tom kha gai soup from Sushi Siam. “This delicious soup is an abundantly flavorful broth of coconut milk infused with
continued on 34
Savory ginger carrot soup always brings a warmth to the pallet. Made with farm fresh local carrots from Cerro Vista
with
farm, simmered
caramelized
onions,
local garlic,
and fresh ginger, the layering of flavors brings a feeling of being wrapped in a warm shawl and surrounded by friends.
Micah Roseberry Owner, Farmhouse Café and Amigos Locale, Taos
TAKE OUT
(575) 751 - 0474
www.HunanTaos.com
DINING AREA
AVAILABLE FOR TAKE OUT CUSTOMERS
Lunch Specials
From 11am - 8 pm
Served with Soup, Rice, Egg roll
1023 Paseo del Pueblo Sur next to Storyteller Theater Closed Tuesdays
SOME OF OUR POPULAR DINNER ENTREES:
ALL ENTREES SERVED WITH STEAMED OR FRIED RICE
SEAFOOD 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
PEPPER STEAK
Beef tenderloin sauteed with fresh green peppers and onions in a brown sauce.
GINGER LAMB
Sliced lamb sauteed with sweet spicy ginger in a brown sauce. Garnished with steamed broccoli.
ROYAL SHRIMP
Shrimp with snow pea pods, water chestnuts, bamboo shoots, broccoli, carrot and mushrooms in a wine sauce.
SESAME SHRIMP
Lightly battered shrimp glazed with a sweet, spicy brown sauce. Sprinkled with sesame seeds.
Subject
change without notice.
We have a new menu item that I’m super excited about. A fresh take on a new old comfort food, beef bourguignon, a rich red-wine braised beef stew.
Matt Dietz owner,VINE
RED RIVER BREWING COMPANY & DISTILLERY
VINE IN RED RIVER
VINE restaurant in Red River has made comfort food its calling card with offerings like hand-breaded chicken tenderloin on Belgian-style waffles with maple syrup, classic biscuits and gravy, and eggs Benedict
“We have a new menu item that I’m super excited about,” owner Matt Dietz says. “A fresh take on a new old comfort food, beef bourguignon, a rich red-wine braised beef stew.” (See page 30 for image.) Dietz also heads down the mountain for other comforts: “In Taos, I really enjoy the Farmhouse Café’s curried squash pie. It is an Asian fusion comfort dish. I like the creativity.”
ers will accompany your flight of beers or spirits while you weigh your choices. Burgers, sandwiches and salads round out the selections on a menu curated with big appetites in mind.
My favorite is our chicken pot pie, back on the menu for the winter 2024–25 season. Just like my grandmother used to make. … Seriously!
Michael Calhoun, owner co-owner, Red River Brewing
carrots, and peas in a creamy sauce topped with a flaky crust — it’s just so good. Just like my grandmother used to make. … Seriously!”
Calhoun’s heads to Arroyo
