SELECT title FROM cont_articles WHERE id='' LIMIT 1 Santa Fe Reporter

Teachers Union Attempts To Get Out Early Vote

...with limited results

Local NewsWednesday, October 22, 2014 by Joey Peters

It may be a down year for voter turnout, but that's not stopping Patricia Gay-Webb from being excited about the upcoming election. 

"I'm not thinking Halloween," the dual-language El Camino Real Academy teacher says. "I'm thinking election. It is critical for us educators because it has gotten so bad."

Gay-Webb, who is also the political action director for the National Education Association's Santa Fe Chapter, participated in the union's statewide effort to get out the early vote Wednesday afternoon. She and other union members alerted teachers in Santa Fe about the effort through flyers and social media before dropping by the Santa Fe County Clerk's Office to assist voters.

The idea is to get as many teachers out voting early as possible. At the County Clerk's office, the teachers were limited from speaking out about which candidates they were supporting. But NEA-New Mexico did make endorsements this year, and none of the politicians they gave the nod to are Republicans. 

"It is very important that we elect candidates who are going to support [a bigger] budget for our schools and who are going to support all the issues that we educators are fighting about," she says. 

NEA is also advocating against "high stakes" testing and the state's current teacher evaluation system.

"It's not really about things that are good for the kids," says Bernice Garcia-Baca, a counselor at Aspen Community Magnet School and past president of NEA-SF. "It's all about data and producing data, whether it's good or bad." 

Still, not many voters were seen casting ballots on this partly cloudy afternoon. 

"I really believe it's the economics because most people are off at second jobs," Garcia-Baca says. "And unfortunately the political process becomes secondary to many of us."

Early voting continues through at the Santa Fe County Clerk’s office through Nov. 1. Other county sites for early voting include the Santa Fe County Fair Building, the Pojoaque County Satellite Office, the Eldorado Senior Center and the Old Edgewood Fire Station.

SFR's 2015 Restaurant Guide Is Out!

Here's where to find it

Small BitesWednesday, October 22, 2014 by SFR


hough it might not seem entirely appetizing, SFR's 2015 Restaurant Guide is laden with the blood, sweat and tears of its contributors, who have delivered our biggest guide yet.

Along with naming a new Restaurant of the Year, listing the Top 10 eateries in town and your 20 Faves, we've gone above and beyond with stories on the essential green chile trail, a spotlight piece on local cooking schools, a roundup of the best food trucks in Santa Fe and a historical take on the evolution of Southwestern food.

Want to eat good on the cheap? Check out our lists of five items under $5. In the mood to wet your whistle? Our Happy Hour centerfold has got you covered.

Free copies of the 2015 Restaurant Guide are available at SFR headquarters (132 E Marcy St.) and these fine locations:

  • Buffalo Thunder
  • Canyon Road
  • Casita Cielo Grande
  • Chamber of Commerce
  • Chavez Center
  • City Shoe Repair
  • Collected Works
  • Convention Center
  • El Corazón de Santa Fe
  • Del Norte
  • Eye Associates
  • Fitness Plus
  • Fort Marcy Rec. Complex
  • Kokoman Liquor’s
  • Mailboxes Etc.
  • Mesa Public Library
  • Montecito of Santa Fe
  • Montoya Bldg.
  • NM State Library
  • Las Palomas
  • The Plaza
  • Pojoaque Market
  • Runnels Building
  • Sanbusco Market Center
  • SFCC Main Entrance
  • SF School Administration
  • Santa Fe Spa
  • Santa Fe Village
  • Southside Library
  • Sports Medicine Center
  • St. John’s College
  • State Capitol Building
  • State Education Building
  • State Employees Credit Union
  • Visitors Info Center
  • Vitamin Cottage
  • Water Street
  • & The Best Hotels in Town!

Bon appétit!

Candidate Chat

Maggie Tolouse-Oliver wants to fill the NM secretary of state seat

Local NewsWednesday, October 22, 2014 by SFR

Maggie Tolouse Oliver wants to be New Mexico's next secretary of state.

The current Bernalillo County clerk is running against incumbent Dianna Duran, elected to the position in November 2010 as the state's first Republican secretary of state since 1928.

Duran's campaign representative Rod Adair phoned SFR to talk about the invitation, but she declined to appear on camera.

This is the latest in a series of videos intended to help voters make decisions in the general election. Absentee ballots are already being cast. Election Day is Nov. 4. See videos with more candidates here.

He's running for District 50 against Vickie Perea, appointed to the job by Gov. Susana Martinez after the elected representative, Stephen Easley, died in office.

Perea, a Republican, said she was too busy to meet with SFR and her opponent.

This is the latest in a series of videos intended to help voters make decisions in the general election. Absentee ballots are already being cast. Election Day is Nov. 4. See videos with more candidates here. - See more at:

He's running for District 50 against Vickie Perea, appointed to the job by Gov. Susana Martinez after the elected representative, Stephen Easley, died in office.

Perea, a Republican, said she was too busy to meet with SFR and her opponent.

This is the latest in a series of videos intended to help voters make decisions in the general election. Absentee ballots are already being cast. Election Day is Nov. 4. See videos with more candidates here. - See more at:

5 Under $5: Sweet

Restaurant Guide 2015Wednesday, October 22, 2014 by Enrique Limón

Hankering for something sweet after all those chimis? Here are some toothsome options for just five bucks and under:


Gelato shake $4.85
Ecco Espresso & Gelato
With a Willy Wonka assortment of housemande gelatos—ranging from stracciatella to whiskey cream—Ecco is the place to satiate your sweet thirst. Try the gelato shake, a 16-ounce monument to all things liquid good. Cheers, Augustus!
105 E Marcy St., 986-9778 

Pine nut brittle $3.85
CG Higgins
When it comes to sweet treats, this place does it right. Wolf down on this uniquely SF treat to fill your crunchy and chewy piñón and butter quota. Your dentist’s billing office will thank you.
130 Lincoln Ave., Ste. B, 983-8654

Compost cookie $2
Sweet Lily Bakery
Surrender to chewy chocolate and butterscotch chips, oats, coconut and mashed-up pretzel sticks that together form a Voltron of unmitigated yum. Best part is, not a worm in sight.
229 Johnson St., 982-0455 


Fresas con crema $4.50
Refresquería Las Delicias
Head down Airport way for a healthy dose of Mexi-snacks (we’re using the term “healthy” metaphorically here.) Delight in paletas as far as the ojo can see and, if you’re up for it, a nice cup o’ strawberries, sugar and cream cheese. Now, where’s my OneTouch?
4350 Airport Road, 438-0280


Green chile cupcake $4.50
Dream Cakes
Yes, the rumors are true…we put green chile on everything here—burgers, cereal, personal lubricant. Enter Dream Cakes and “The Santa Fe”—a chile-infused cornbread cupcake topped with a whipped-to-perfection honey butter cream. Your move, Roswell.
66 E San Francisco St., Ste. 19A, 930-2027 

What are some of your favorite cheap eats?

Bake Me

Restaurant Guide 2015Wednesday, October 22, 2014 by SFR

When it comes to dining, Santa Feans know that it doesn’t get any finer than traditional recipes passed down from generation to generation. Here you’ll find three delectable options to make you fire up that oven courtesy of the FUZE.SW food conference, which in 2015 enters its third installment. ¡Provecho!

Chocolate piñón Torte
Lois Ellen Frank From Foods of the Southwest Indian Nations, © 2002, Lois Ellen Frank (Ten Speed Press) Serves: 12 for desert

The Feast Day is one of the biggest celebrations of the year among the Indian pueblos of New Mexico. To honor their patron saints, the people of each pueblo gather together. They attend Mass in the morning and hold a procession into the plaza, where an altar houses their patron saint. After Mass, dressed in ceremonial clothing, ancient traditional dances begin and are offered at various times throughout the day. Members of the pueblos, relatives, visitors and tourists often view these dances. Each pueblo has different rules, and I suggest that you check with the specific pueblo you are visiting for guidelines on dress and ethics.

After Mass, many of the women return home to set up for the day’s feast, which they have been preparing for, in most cases, for days and set the special dishes up on their tables with chairs crowded around them. On each table is a variety of salads, stews, meats, homemade breads and of course, desserts, both traditional and modern dishes.

During the afternoon, as the dances are going on in the plaza, relatives and visitors drop in and enjoy what foods each household has to offer, express their thanks and leave to go back to the dances. People drop in throughout the day to taste the fine foods at many different houses. It is a festive day filled with warmth and friendliness.

This recipe is my adaptation of some of the tortes I sampled at different pueblos, and I serve it a lot in my catering company, Red Mesa Cuisine. I like to serve it with two sauces: a from locally grown farmers market peaches from the Velarde family’s farm and a hand-harvested prickly pear fruit syrup. You can decorate the entire torte and set it out with the sauces for a buffet, or you can slice it and plate it individually for your guests. Either way, it’s a wonderful dessert.

1 cup of raw piñón nuts (pine nuts, walnuts or pecans may be substituted)

2 tablespoons blue cornmeal

2 tablespoons unsalted butter

9 ounces semisweet chocolate

6 egg yolks

3/4 cups granulated sugar

1 teaspoon vanilla extract

1/4 cup confectioner’s sugar and 2 tablespoons blue cornmeal for decoration, optional

Grease and flour a 9-inch round cake pan. Preheat the oven to 350 degrees.

In a food processor, grind the piñón nuts to a very moist nut butter. Add the blue cornmeal and blend again for about 30 seconds, just long enough to combine.

In a double boiler over medium-high heat, melt the butter and chocolate, stirring occasionally so that they melt and blend together evenly. Add to the piñón mixture in the food processor and blend for about a minute until smooth.

Beat the egg yolks, sugar and vanilla together in a bowl, and add to the other ingredients in the food processor. Blend again until smooth. Always add the egg mixture last. Otherwise the eggs will curdle from the heated chocolate.

Pour the batter into the prepared greased pan and pat down with your fingers until evenly spread in the baking pan. This is a thick batter, and you will be able to handle it. Bake approximately 10 to 12 minutes, depending on your oven (convection works well for this torte) or until the cake springs back when the center is touched. Remove from the oven and place on a wire rack to cool before decorating. This is a dense torte, and to me it resembles dense, very moist brownies. I like it very moist, which is why I only cook it for 10 to 12 minutes; if you desire a crisper torte you can cook it slightly longer.

When the torte has cooled, after 20 to 30 minutes, remove it from the pan, and then be creative with the decorating process. You can do individual stencils on each slice or decorate the entire torte. To make the Southwestern motif pictured, cut a stencil out of cardboard. First, dust the cake with confectioner’s sugar using a medium sieve, lightly tapping the sides and moving it in a circular motion around the surface of the torte. Then, carefully holding the stencil as close to the torte’s surface as possible without touching it, sprinkle the blue cornmeal through a sieve over the exposed areas. Carefully remove the stencil without disrupting the design. For a finishing touch, place a few piñón nuts at the corner of each stenciled triangle.

Carne Adovada
Bill and Cheryl Alters Jamison From the 50th Anniversary The Rancho de Chimayó Cookbook, by Cheryl Alters Jamison and Bill Jamison, © 2014 (Lyons Press/Globe Pequot). We love the Jaramillo family’s version of this fiery Northern New Mexican specialty. Serves: 6 to 8

Chile Sauce and Marinade

8 ounces (about 25) whole dried New Mexican red chile pods

4 cups water

1 tablespoon canola or vegetable oil

4 garlic cloves, minced

2 tablespoons diced yellow onion

1 tablespoon crushed chile pequin (dried hot New Mexican red chile flakes)

1 teaspoon garlic salt

1/2 teaspoon crumbled dried Mexican oregano

3 pounds thick boneless shoulder pork chops, trimmed of fat and cut into 1- to 2-inch cubes (if you plan to use the meat in burritos, cut it into the smaller size pieces.)

Shredded romaine or iceberg lettuce and—in season—diced tomato

Warm the oil in a large saucepan over medium heat. Add the garlic and sauté until just golden. Immediately remove from the heat.

Break the stems off the chile pods and discard the seeds. It isn’t necessary to get rid of every seed, but most should be removed. Place the chiles in a sink or large bowl, rinse them carefully and drain.

Place the damp pods in one layer on a baking sheet and toast in the oven for about five minutes, watching carefully to avoid burning them. The chiles can have a little remaining moisture. Remove them from the oven and let cool. Break each chile into two or three pieces.

Purée in a blender half of the pods with 2 cups of the water. You will still be able to see tiny pieces of chile pulp, but they should be bound in a smooth thick liquid. Pour into the saucepan with the garlic. Repeat with the remaining pods and water.

Stir the remaining sauce ingredients into the chile sauce and bring to a boil over medium-high heat. Simmer for 30 minutes, stirring occasionally. The sauce will thicken, but should remain a little soupy. Remove from the heat. Cool to room temperature. Stir the pork into the chile sauce and refrigerate overnight.

The next day, preheat the oven to 300 degrees. Oil a large, covered baking dish.

Spoon carne adovada into the baking dish. Cover the dish and bake until the meat is completely tender and sauce has cooked down, about 3 hours. Stir once about halfway through. If the sauce remains watery after three hours, stir well again and cook uncovered for about 15 minutes more.

Serve hot, garnished with lettuce and tomato if you wish.

Carmella’s Baked Chicken Flautas
Carmella Padilla Makes approximately two dozen

These are very easy and very yummy. I always make them with my own cooked chicken, but I added a note that one could use store-bought roasted chicken in a pinch. I tried to turn it into a formal recipe, but much of it is according to taste and preference (how much chile you want to include, how creamy you want the flautas to be, how full you want them to be, etc.).

1 whole chicken

1 pint sour cream (use more if you want creamier flautas)

1 small onion, chopped

1 cup chopped fresh roasted green chile (use more or less according to taste)

2 dozen blue corn tortillas

Grated Monterey jack cheese (optional)

Garlic salt (to taste)

Olive oil or canola oil for frying tortillas

Boil chicken until cooked. Drain and cool. Discard skins and shred chicken. (Store-bought roasted chicken, skinned and boned, can also work if you’re in a hurry.)

Place shredded chicken in bowl, add sour cream, onion, chopped chile and garlic salt. Mix well to achieve a moist consistency.

Fry tortillas very lightly in oil (do not let get crisp), so they can be easily rolled. Place tortillas individually between paper towels to drain excess oil and cool.

Fill each tortilla with a heaping spoonful of the chicken mixture and roll to approximately a 1 1/2-inch diameter. (Use less mixture if you want lower-fat flautas. Fuller flautas may require more chicken mixture.)

Place flautas seam side down, side by side, into a glass baking dish. Spread a thin layer of sour cream and a light dusting of grated cheese on top.

Bake flautas at 350 degrees until warmed through, approximately 20 minutes. Serve individually in whole portions for best presentation.

Origins of Southwest Food

All Mixed Up

Restaurant Guide 2015Wednesday, October 22, 2014 by Rob DeWalt

Santa Fe’s culinary scene is, always has been and always will be a melting pot

Oh, what a tangled, chile-smothered, pinto-flecked, cheese-covered, squash-sided, corn-kissed, globally appropriated web we weave.

That’s the short story of Santa Fe’s culinary trajectory, from the arrival of the Spanish, through the reign of hotelier/entrepreneur Fred Harvey and his railway-eatery revolution, to the present day. Recipes have been passed down through generations, dishes have been refined and reinvented to suit new dietary trends and tastes, and mountains of books, articles and blogs have been written celebrating Santa Fe’s vibrant restaurant scene and culturally rich culinary traditions.

Yet, while we remain protective of our red and green chiles and sauces, flat enchiladas, natillas, chicharrón burritos, roadside piñón caches and fluffy sopaipillas, we are also so proud of them that we cannot stop bragging. Sometimes, the smack talk comes with consequences.

In the past few years, our town’s food-focused pride has translated into some awkward situations that extend way beyond the occasional 505 Facebook argument about who makes the best carne adovada. They include, on a national scale:

A Frito pie–centric Internet flame war between locals and esteemed chef/writer/television producer/former heroin addict/dodgy boozer/best-selling author Anthony Bourdain; a green-chile throwdown with the entire state of Colorado; and the “New Mexico True Breakfast Burrito Byway”—a promotion hatched by the New Mexico Tourism Department based on the notion that breakfast items wrapped in flatbread are unique to this region and will make people want to visit and spend money here.

Historically, sharing the tasty wealth—even if it’s in the form of a boast—has served New Mexico and Santa Fe’s culinary scenes well for more than a century. But it would take two pioneering Northern New Mexico women and a German-born chef to truly put New Mexico cuisine on the map.

According to scholar, historian, Mabel Dodge Luhan authority and author Lois Rudnick, the first-known published cookbook of New Mexican dishes may be attributed to home economist and writer Fabiola Cabeza de Baca y Delgado y Delgado de Gilbert (1894-1991), who, in 1931, published Historic Cookery, a circular of recipes assembled from her many years traveling throughout the state and working as an agent for the New Mexico Agricultural Extension Service. Its contents speak loudly to the unique combination of Anglo, Native, Spanish and Mexican flavors that melded over time in rural communities throughout Northern New Mexico.

“It was the first time New Mexican recipes were printed with exact measurements,” Rudnick says, “allowing home cooks to prepare chile sauces, corn dishes, meat and egg recipes, vegetables, salads, soups, breads, desserts and drinks. It was, from the very beginning, fusion cuisine.” Then-governor of New Mexico Thomas J Marby even sent copies of Cookery to governors and officials in other states as a way to promote New Mexico’s unique food traditions. (Breakfast burritos were not part of the package.)

“And you can’t forget Cleofas’ contributions to spreading the word about local tastes,” Lois says. “Cleofas M Jaramillo was Fabiola’s contemporary and friend, and they cofounded La Sociedad Folkórica de Santa Fe, which collects and preserves traditions and customs of the city’s Spanish ancestors. Cleofas, too, was descended from Spanish gentry and self-identified as Spanish American.” Jaramillo’s cookbook, The Genuine New Mexico Tasty Recipes, was published in 1939 and again in 1942. “The title clearly indicates that it was intended for more than a Hispano readership,” Rudnick says. “In parentheses in the original edition appears a recipe for ‘Potajes Sabrosos,’ and there’s a lovely photo portrait of her in an ‘old-fashioned gown’ to accompany the front page. The front page of the original edition also says, ‘Old and Quaint Formulas for the Preparation of Seventy-Five Delicious Spanish Dishes.’”

While Jaramillo and Cabeza de Baca may have had the earliest go as committing New Mexican recipes to book form, it was Germany-born chef Konrad Allgaier who, beginning in 1930, introduced many of Santa Fe’s turistas to the local cuisine. A popular chef at the La Fonda—a Harvey House hotel at the time owned by the Fred Harvey Co.—Allgaier served his guests plenty of the continental cuisine that graced the menus of other Harvey properties and dining cars around the country. But he also prepared guacamole, posole, sopaipillas, chiles rellenos and other New Mexican fare. According to Stephen Fried, author of Appetite for America: Fred Harvey and the Wild Business of Civilizing the Wild West—One Meal at a Time, few of Allgaier’s New Mexican recipes still exist on paper. But Fried insists that many of the flavors that continue to punctuate classic New Mexican dishes, as well as more contemporary Southwest-fusion fare, can be attributed to Allgaier’s curious palate and total embrace of Native American, Mexican and Spanish flavors throughout the northern part of the state.

Fusion 2.0

In 1987, just as the Santa Fe Farmers Market was enjoying its new digs in the Sanbusco parking lot off Montezuma Avenue, a former Chez Panisse chef who then went on to open the (now-closed) Santa Fe Bar & Grill in Berkeley, Calif. (1981-1984), moved to Santa Fe and opened Coyote Café on Water Street.

Mark Miller, often lauded as the founder of modern Southwestern cuisine, put Santa Fe’s dining scene on the map, and while he is no longer involved with Coyote Café, current chef/owner Eric DiStefano continues to make Santa Fe cuisine shine at both Coyote and Geronimo.

While Miller was in the midst of starting a culinary revolution of his own, across town at Santacafé, chef Michael Fennelly was wowing diners with his East-meets-Southwest cuisine, an elegant fusion of Asian and Southwestern flavors. When Fennelly left Santacafé in 1988-1989, a succession of chefs that included Santa Fe Culinary Academy’s Rocky Durham, Street Food Institute director David Sellers and celebrity chef Ming Tsai continued to improve on the restaurant’s East-Southwest theme. Today Santacafé keeps some of Fennelly’s classics on the menu while allowing its kitchen staff to experiment with more locally sourced ingredients.

Coming Home

Chef John Sedlar, a former Santa Fe resident who opened a highly acclaimed restaurant in 1994 in the LA area called Abiquiu, shares credit for highlighting Santa Fe’s modern Southwestern cuisine on a national scale. Actually, he wrote a book about it (Modern Southwest Cuisine, Ten Speed Press, 1994), and has published other titles celebrating the foods of his former home, such as The Great Chile Relleno Cookbook.

Sedlar returns to Santa Fe as the head chef/owner of Eloisa, a new pan-Latin restaurant at the recently opened Drury Plaza Hotel on Palace Avenue. The restaurant is scheduled to open early 2015, and with that, another exciting chapter in the long and delicious fusion history of Santa Fe’s food and dining scenes will surely be written.

Essential New Mexican

The Big Chill & The Best Chile

Restaurant Guide 2015Wednesday, October 22, 2014 by Rob DeWalt

Whether it’s for red, green or Christmas, smothered or salsa en el lado, Santa Feans’ love for New Mexico chile only deepens with the changing seasons

Chile’s grip on the psyche of Santa Fe and New Mexico seems to strengthen with every new degree drop of the autumn mercury. Call it an addiction, an obsession, hyper-focused nostalgia or just an engrained part of our regional cultural identity: It’s a part of who we are, no matter where we come from or where we may wind up.

Freezers are crammed with bags of roasted Hatch to last through the winter and summer. Jars of earthy, complex, red Chimayó powder commonly share prized home-pantry real estate with the simplest of seasonings, such as pepper and salt. Bags of dried pods are usually on hand for a big batch of red sauce, and those who like an extra kick in their chiles rellenos make sure that there are at least a few ounces of powdered green within reach. But how could a single ingredient—one that, as we know it today, is less than a century old—so captivate an entire geographic region?

In 1907, pioneering horticulturalist Fabián García began chile-pepper crossbreeding experiments at the New Mexico College of Agriculture and Mechanic Arts (now known as New Mexico State University). But it wasn’t until 1921 that the first standardized New Mexico chile (the New Mexico No. 9) came to bear.

“I think people should realize that this plant affects New Mexicans the way pinot noir and Chardonnay grapes have affected people who live in the Burgundy region of France,” says food historian, author and Chile Pepper Institute cofounder Dave DeWitt. Like the great wines of Burgundy, there is deep agricultural history with the New Mexico chile that certainly predates the chile cheeseburger. You see, its specialness, its unique ability to make us weak in the knees, is all about terroir: A specific soil makeup, climate, geography—the taste of the seasons and the land, and the effort put forth by generations of farmers, can be experienced by biting into the fruit itself. Try achieving that level of culinary absorption with a Buffalo wing.

Santa Fe is teeming with restaurants where chile dishes abound, and some are more “authentically New Mexican” than others, to be sure. Wherever you head to get your chile fix, remember this: If it tastes good, sparks memories of chile experiences past and reminds you that you’re home, that’s all that matters. (One thing, though. If it has a bunch of cumin in it, it’s probably about as New Mexican as Manhattan clam chowder.) Note: If you are vegetarian, it’s always a good idea to ask if the chile sauces have meat. Many a chilegasm has been thwarted by not asking the right questions at service.

Heat of the Moment: 10 iconic local places to get your chile on right now

Atrisco Café & Bar: For more than 40 years, the family of Atrisco owner George Gundrey has served up some of the finest traditional chile dishes in the state: Mayflower Café, Central Café, Tomasita’s, Tia Sophia’s, Diego’s and now Atrisco. Tourists and locals alike flock to Atrisco for Gundrey’s Northern New Mexican favorites, including the otherworldly Christmas-smothered bean-and-beef-stuffed sopaipilla. You can get the whole-wheat sopaipilla if it makes you feel less guilty. For smaller appetites, try the “Relleno Bueno” plate: a single relleno with green chile, posole and beans.

193 Paseo de Peralta, 983-7401

El Parasol: Although a lot of locals swoon about the tacos at this small takeout-only joint, the green chile stew, house-made pork tamales, and calabacita burrito smothered in red are some of the best you’ll find along the world’s most annoying street.

1833 Cerillos Road, 995-8015

La Choza: The Shed’s sister restaurant excels at both chiles rellenos and blue-corn carne adovada enchiladas smothered in the establishment’s heavenly red, which somehow tastes slightly different than The Shed’s super-popular sauce.

905 Alarid St., 982-0909

Santa Fe Bite: Green chile cheeseburger. That is all you need to know. Ten-ounce and 16-ounce varieties are listed on the menu of this venerable institution, which once operated as Bobcat Bite on Old Las Vegas Highway. If you’re feeling dainty, a six-ounce burger is available upon request. 311 Old Santa Fe Trail, 982-0544

Tomasita’s: Atrisco’s George Gundrey mans this Santa Fe staple, which has been in the family since 1974. And as the sign says inside the waiting room, the restaurant is not responsible for your reaction to very spicy chile. The cure-all for hangovers and the onset of a cold is certainly the Tomasita’s “Big Bowl”: A build-your-own bowl with any combination of red or green, beans, posole, ground beef or chicken and a steaming-hot sopaipilla.

500 S Guadalupe St., 983-5721

Horseman’s Haven Café: Boasts the spiciest green chile sauce in town, and it has to be ordered by name: Level Two. The level one is also good, though not as hot. Hearty eaters will enjoy the “Plato Sabroso”: a 12-ounce steak and one rolled enchilada smothered how you like it, beans, posole, rice and a sopaipilla. The blue-corn cheese enchiladas are a great vegetarian option.

4354 Cerrillos Road, 471-5420

The Shed: The home of the best restaurant-made red chile sauce on the planet since the early 1950s, The Shed doesn’t take reservations. Waiting is worth it, though, especially if you just dream patiently about the enchilada and taco plate or the blue corn burrito.

113 E Palace Ave., 982-9030

Los Amigos: This family-friendly, Southside hub serves up mouthwatering NM staples alongside hearty American comfort food, steaks and chops. The red chile/pork posole is rivaled only by one other place in town. Also try the chile relleno burrito with green chile sauce and papas. On Sundays from 4 to 8 pm, senior citizens get a 15-percent discount and on Wednesdays, they roll out a special kids menu with $1.99 entrees.

3904 Rodeo Road, 438-0600

Posa’s The Factory & Restaurant: Red chile-pork tamales are a must here (it is a tamal factory, after all), but the red chile-pork posole should not be missed. There’s an addictive oiliness and salty heat to the broth, and the cooks are generous with the porky goodness. This is the après-ski munch of your dreams.

1514 Rodeo Road, 820-7672

Tia Sophia’s: This lunch-and-breakfast-only restaurant is known for its long morning queues and breakfast burritos smothered in house green. Two oddities: It costs a dollar to add an egg to your breakfast burrito, and you can request fried bologna as your burrito’s meat of choice. Should you imbibe in the flesh, give this one a try.

210 W San Francisco St., 983-9880

20 Faves

Restaurant Guide 2015Wednesday, October 22, 2014 by SFR

Santa Feans looking for a different kind of Italian dish should look no further than this local joint, which follows the basic conventions of the Boot’s cuisine with a slightly different twist. The meatballs in its traditional spaghetti dish ($10.25, large $14), for instance, are made of a rich blend of veal, pork and beef. Though the restaurant can get on the pricier side during the dinner hour, each weekday comes with an affordable lunch special. Monday’s special is chicken piccata ($11.75), a traditional dish of meat, roasted potatoes and greens served in a creamy yellow sauce that serves as the meal’s base. Food soaks easily in the sauce, which is made with a mix of white wine and butter. Traditional Italian appetizers like flash-fried calamari ($7) also stand out on their own here. Not overly fried, the calamari has a light taste complimented by an aioli sauce with a heavy citrus flavor. (JP)
322 Garfield St., 995-9595 Lunch Monday-Friday; dinner daily. 

Café Fina
Like its name suggests, eating here is a fine experience, no fuss. A casual atmosphere commingles with scrumptious breakfast items like the housemade granola bowl ($6.95) served with seasonal fruit and Greek yogurt and the asadero cheese goodness of the Eldorado omelet ($9.75). For traditional with a twist, try the migas ($8.95)—scrambled organic eggs served with black beans, guac and sour cream over a whole wheat tortilla, or the equally amazing huevos motuleños ($9.75)—over-easy eggs on a corn tortilla with beans, local feta cheese, sautéed bananas and your choice of red or green. Lunch is equally irresistible with squash quesadillas ($9.50) and bomb corncakes with chipotle marinated shrimp ($10.50). Make sure to leave room for dessert as a meringue menagerie beckons. Think scrumptious Mexican wedding cookies, buttery croissants and life-changing peach galettes. (EL)
624 Old Las Vegas Hwy., 466-3886 Breakfast and lunch daily. 

Chocolate Maven
When you could just as easily enjoy a coffee at home for a fraction of the cost, why go out? Often, it is for a pleasant atmosphere. And the friendly service and warm décor go a long way to making the Maven a pleasant destination even before the food arrives. Of particular interest is the window placed in the rear wall of the dining area, which reveals the industrial kitchen beyond. There, you can observe the bakers creating fresh, delicious-looking desserts while you enjoy your own over a cup of espresso ($2.50). Both entrées and dessert are excellent. The roasted garlic soup ($6-$8) is mild, but not bland and the Reuben ($14) is tasty, although a bit pricy. Try the soup and sandwich combo for $10-$14 at a much better deal. The desserts were similarly upper crust and the whipped cream topping on the carrot cake ($6) and chocolate mousse cake ($7) was fresh made—and was enough to put all but the most enthusiastic nitrous addict off the canned stuff. [Chef] hats off, Dharm Khalsa. (IM)
821 W San Mateo Road, 984-1980 Breakfast and lunch Mon-Fri; weekend brunch; high tea Mon-Sat. 

El Farol
Sitting on the front porch, perched in a tall chair and soaking in the sights of Canyon Road while noshing on plate after plate of flavorful tapas at El Farol is undoubtedly one of the quintessential authentic Santa Fe moments. Whether you’re visiting for the first time or the tenth, or you’re a local craving a night out, having a meal at the place that bills itself as the city’s oldest restaurant and cantina is worth it. Choosing just five tapas to start, however, can be a difficult task, so asking your knowledgeable waiter to make suggestions about the myriad choices is helpful. But for lunch with a friend, the five for $38 deal is spectacular. The flash-fried avocado with pico de gallo and lime yogurt is remarkable, and the gambas al ajillo, four sautéed garlic shrimp in a spicy red sauce, are finger licking. There’s also Spanish goat cheese and chorizo, and flamenco and other nightly entertainment to boot. (JAG)
808 Canyon Road, 983-9912 Lunch and dinner daily.

My late grandmother, Altagracia, had but one caveat when dining out: Do not order pasta. “The food of the poor,” as she called it, could easily be made at home, and culinary excursions were designed to get in touch with your bolder side. Feeling just that, I started off with pan-fried shrimp ($14) served over grits and a spicy sofrito garnished with crispy pancetta and scallions. For my main course, the braised short rib pasta ($24) with braising sauce reduced to au jus with cream and wild mushrooms and topped with Parmesan snow was at hand. “This is the dish that’ll have you remembering me at night,” Executive Chef Brett Sparman said as he delivered it personally, under the watchful eye of a monumental photograph depicting Ms. O’Keeffe, silver hair wrapped tightly in a bun. It’s clear that restaurateur Lloyd Abrams has done it again with this Johnson Street eatery, and while it might be too early to line up contenders for next year’s Restaurant of the Year, one thing is for sure: Georgia is on my mind. (EL)
225 Johnson St., 989-4367 Dinner daily. 

Jambo Café
The smell of sweet spices lingers, reggae blasts from the sound system and fills the air, prompting the host leading guests to their tables to dance all the way there. I’m sitting underneath a sign that boasts, “Guy Fieri ate here,” but I won’t hold that against them. This is the beauty that is Jambo, a low-key eatery specializing in African and Caribbean cuisine that, now in its sixth year of operation, is a Santa Fe staple. I’m a sucker for crab cakes and the ones here ($9.95), covered in fried cornmeal and topped with Caribbean sauce, are among the best I’ve tasted. Main courses are not for the shy. If you can’t settle for just one item, try the best of all worlds—the house combination plate ($14.95)—which encompasses chicken curry, rice, roti, coconut lentils and goat stew. Interested in a side of good karma? Jambo donates 5 percent of earnings to their own kids’ health clinic in owner/chef Ahmed M Obo’s hometown of Lamu Island, located off the cost of Kenya. (EL)
2010 Cerrillos Road, 473-1269 Lunch and dinner Monday-Saturday. 

Joseph’s of Santa Fe
A 400-year-old, human-sized statue of St. Michael watches over the dining room—a family heirloom that’s moved with chef Joseph Wrede from the restaurant he closed in Taos to the one he opened in the Santa Fe’s Guadalupe district. Long ago, Michael lost his sword. But that’s about the only thing missing from this prime example of the city’s fine dining genre, packaged as a culinary pub that also offers a bar menu and boasts well-trained staff who work as a team to serve up a memorable meal. The dinner menu isn’t cluttered with too many choices, instead offering a few carefully selected options. A natural bison rib-eye ($38) melts in the mouth alongside local oyster mushrooms and pickled haricot verts that are part of a small salad, and a crisped eggplant entrée beefed up with French lentil tahini purée is a meatless standout ($20). For dessert, you’ll find a butterscotch pudding ($12) topped with salty caramel and a bittersweet chocolate bistro cake ($10) that are nothing short of heavenly. (JAG)
428 Agua Fría St., 982-1272 Dinner daily. 

Loyal Hound
Leave your enchilada cravings at the door; Loyal Hound is here to redefine Santa Fe comfort food. Attitude-free and taste-heavy describes this newly opened St. Michael’s Drive eatery to a T, where honest pubfare is plentiful. You might consider starting things off with the deviled eggs with “frisky” jalapeños ($5), or the braised bison short rib nachos ($11), yes nachos, topped with Tucumcari cheddar and queso Oaxaca. Sip on one of six microbrews on tap and get ready for entrées like the pork and waffles plate ($11), with its Belgian waffle topped with braised heritage pork, or the never-lets-you-down “Old Skool” fish ‘n’ chips platter starring a couple of beer-battered filets served with housemade chips, green chile slaw that’ll make you want to bathe in it and malt vinegar tartar sauce that would make even a Britton become a believer. (EL)
730 St. Michael’s Drive, 471-0440 Lunch and dinner Monday-Saturday. 

Mariscos Costa Azul
The interior of this Cerrillos Road hub, complete with bright paintings of the tropics, does its best to help city patrons forget that they live in a dry, waterless desert. Mariscos’ meals are simple Mexican seafood fare, no more and no less. Chips and salsa here come with an avocado sauce that’s light and mild. The salsa is heavy on tomatoes and once downed, leaves a slight bite on the back of the tongue. Quesadillas ($6.95) are a hefty appetizer, enough to fill one person on their own. They’re stuffed with white cheese and an additional choice of shrimp or beef ($8.95). Mariscos is liberal in its use of tomatoes and avocado, which come as a side to la mariscada caliente ($12.95), a heaping plate of grilled shrimp, scallops, octopus and fish. Like the restaurant, the food is humble, though an array of five different hot sauces at each table is sure to spice things up if needed. (JP)
2875 Cerrillos Road, 473-4594 Lunch and dinner Wednesday-Monday. 

Midtown Bistro
Brunch, a much-debated topic among stand-up comedians and no one else, is great, and Midtown Bistro knows how to do it right. Don’t let the elegant, understated décor fool you into thinking that you’ll be subjected to thin streaks of food, artfully clarified of all substance. The Bistro offers elegant interpretations of the classics that will leave you happy, full and ready to hibernate. Take the waffle ($12) option for example, where every element is perfectly balanced, from the fluffy, flavorful waffle, so much better than that IHOP nonsense, to the tweak of heaping it not only with bacon and syrup, but also cottage cheese and dried fruits. There are plenty of brunch staples like the omelet and steak and eggs ($11-$16). Then there are the more unusual options like the gluten-free (...really?) calamari appetizer ($9). The coffee ($2) is a little weak, the mimosas ($8) are just right, the service is superb and there’s no reason to miss out on this excellent fare. (IM)
901 W San Mateo Road, Ste. A, 820-3121 Lunch and dinner Monday-Saturday; brunch Sunday.

Omira Bar & Grill
A big appetite is a must for the full effect of this member of the Brazilian buffet family. Diners who pay one price ($17.95 for lunch and $27.95 for dinner) are treated to a sumptuous salad bar with creative compositions of cold and hot vegetables, soups, breads and cheeses. Then comes the meat. And it comes. And comes some more. Waiters shuttle by with skewers loaded with lamb, filet mignon, pork, chicken and shrimp for starters—all cooked in the back on a rotisserie and available if you leave on the lamp at your table. Like yours rare or well done? Most meats are ready to go at the desired temperature, with one side cooked more thoroughly than the other. Chef specialties including “fusion dolmas” of marinated shredded beef in a spicy sauce. Turn the light back on when you see these come out of the kitchen. Skewers of pineapple glazed with sugary goodness and banana fritters on the buffet line serve as dessert, and don’t forget the wine. (JAG)
1005 S St. Francis Drive, 780-5483 Lunch and dinner Tuesday-Sunday.

Pho Kim

Vietnamese is king at the Solana Center hideaway where ordering might be by the numbers, but the food is near close to fine art. You can tell by the number of local chefs who go there when they hang their aprons up. Wet your whistle with some da chanh (limeade soda, $2.95) or sua dau nanh (soybean milk, $2) and feast in the likes of the No. 4 pork sausage rolls ($3.99 for two) and the bodacious No. 7, sticky rice with sausage and shrimp. OK, now take another sip of that limeade and get ready for a feast in the form of a dozen pho options (all $10.50 or under), the fantastic No. 38—fresh vermicelli noodles with grilled shrimp, pork and an egg roll for good measure ($9.95)—or any of five banh mi selections (my personal favorite is the No. 101, the combinations sandwich that mixes chicken, beef and pork for $6.59). Subway, eat your heart out. (EL)
919 W Alameda, 820-6777 Lunch and dinner daily.

Pizza Centro
Much like determining the “best” breakfast burrito, green chile or margarita in town, subjectivity (as well as a tough skin) is key. Really, there’s no winning these arguments and ultimately, like with anything else food-related, it comes down to a matter of taste. For my buck, Pizza Centro’s original location delivers with its array of hand-tossed pizzas ($12-$17) and primo toppings like baby mozzarella, artichoke hearts and truffle oil ($2-$3.25 each). A couple of pies I recently brought into the SFR editorial department—the veggie Alphabet City and the roasted-chicken-topped SoHo—were immediately wolfed down by staff. Sun-dried tomato and whole-milk mozzarella commingled on the ladder and made for a symphony of flavor. At one point, I had to fend off art director Anson Stevens-Bollen with a butter knife for the last slice. Judge for yourselves. (EL)
418 Cerrillos Road, 988-8825 Lunch and dinner daily.

Plaza Café
Learn an important lesson here: Santa Fe’s mythic tri-cultural heritage isn’t the whole story. For one thing, it misses the role of places like Plaza Café and the huge influence of Greek families on the city’s development. That means this is also the place where you can score the best of opa and hola. Try an authentic moussaka ($15.45) courtesy of the Razatos family recipe of thinly sliced eggplant, beef seasoned with nutmeg and cinnamon and oodles of béchamel sauce. Or sink into cashew mole enchiladas ($14.95) that capture the bitter spice of regional red chile with the balancing sweetness of chocolate. Portions are ample and service is down to earth. Closed for a few years after a 2010 fire, the restaurant has been lovingly restored and partly suspended in the 1950s. The beveled glass of the dessert case beacons even the overstuffed with its housemade pies and cakes. (JAG)
54 Lincoln Ave., 982-1664 Breakfast, lunch and dinner daily.


Inside Raaga, the aromas of polished wood mix elegantly with the various spices cooking in the back kitchen. There are several appetizers to choose from, and I opt for “Raaga Tiki” ($6.95)—two crispy brown potato cakes filled with spinach, garlic and fenugreek leaves. It comes with a green mint chutney dipping sauce that tastes a bit like liquefied cilantro. For the main dish, I choose my favorite Indian plate: chicken tikka masala (small: $9.95; large $15.95). Though most standard chicken tikka masala curries are orange in color, Raaga’s is notable for its pinkish hue. If I didn’t know any better, I’d think the waiter mistook my order for a plate of meatballs. The curry is thick, almost like a paste. It’s also spicy, creamy and sweet, and has the tendency to separate from the chicken chunks, a characteristic that seems to give the curry a mind of its own. Rice and naan bread, the latter of which must be ordered separately, compliment the standard Indian entrée. (JP)
544 Agua Fría St., 820-6440 Lunch and dinner Monday-Saturday.

Sage Bakehouse
Rustic chic traces lines throughout this bakeshop that teeters between South Capitol and downtown. One thing that is set in stone here, however, is the exceptional quality of their artisanal loaves—sourdough, Kalamata olive, whole-wheat farm and more under the watchful guidance of owners Amy Cox and Andrée Falls. Along with ambrosial pastries and quiches, the open-faced sandwiches ($6.75 full; $3.50 for a half) here are a must-try. Enjoy the tarragon chicken salad on organic earth or the tuna, Roma tomatoes and pesto on paisano. For the delectable combo of textures and flavor, the jamón serrano tartine with smashed avocado on toast (pictured) transports you to Ibiza in one fell swoop (sans the glow sticks) and reigns supreme. I hope you left room for dessert; I see you eyeing that pear almond tart slice ($5). (EL)
535 Cerrillos Road, 820-7243 Breakfast and lunch Monday-Saturday.

Shake Foundation
Brian Knox of Aqua Santa and Café Escalera fame did good with his unassuming burger shack that serves up portable treats on the daily. “Dedicated to the preservation of the original green chile cheeseburger,” in the words of their website, Shake delivers that plus a fantastic NM shepherd’s lamb option ($5.50) and a fried oyster sandwich ($5.50) with red chile that’ll have you begging for more. Vegetarians can also rejoice with the Portobello mushroom burger ($5.75). Enjoy some hand-cut shoestring fries ($3.75 for a single; $5.50 for a double) to complete your meal and oh, you want a shake with that? Like its moniker suggests, options are plentiful at this Mumford & Sons-approved shed. Try an “Adobe Mud” one for $5.75 made with Taos Cow ice cream. I will wait, I will wait for those. (EL)
613 Cerrillos Road, 988-8992 Lunch daily.

Shohko Café
Forget the three-martini lunch; go to Shoko Café for a three-sake lunch instead. Three-glass business class flight ($12) of sake is a proper apéritif. The flight includes the smooth Okunomatsu (Inner Pine Tree), the more animated Hananomai (Dance of Flowers) and the strong but forgiving Namahage (Devil’s Mask). Before the main course, the chef serves up snap peas, pickled ginger and airway-clearing wasabi. The menu offers a dozens of hand rolls and sliced rolls, including unique sushi standouts like the Philadelphia roll ($7, with cream cheese) and the Santa Fe roll ($7, with green chile tempura). There’s a tempting offering of salmon and tuna sashimi appetizers. Vegetarian or meaty buckwheat noodle dishes give an out to those who want to play it safe for the main course. But more insatiable appetites should look to bento sets. The beef teriyaki bento set ($18) starts with hot miso soup, assorted tempura (mushrooms, carrots and green chile breaded and fried), bonito (white fish) dipping sauce and two small salads—the spinach salad, drenched in tahini, is a perfect textural dance before the final act, a bowl of steamy white rice and five cuts of tender beef with teriyaki dipping sauce on the side. (JH)
321 Johnson St., 982-9708 Lunch Monday-Friday; dinner Monday-Saturday.

Taberna La Boca
This hidden sister of the posh European restaurant that won SFR’s Restaurant of the Year in 2013 is styled to function as overflow for the original La Boca and to offer a more casual atmosphere for lunch and happy hour. Unhurried service will stack your table with tapas and inch out room for glasses of wine, port and sherry, so don’t go if you’re in need of a quick bite. Instead, plan to take your time noshing on a few pintxos such as the alcachofas, roasted artichokes wrapped in grilled jamón serrano, stuffed with creamy Spanish goat cheese and served with a basil and piñón pesto. Daily special tapas can also be rewarding; on our visit it was bruschetta loaded with crimini mushrooms and béchamel sauce. Ensaladas that also vary by the day include a thick slab of watermelon and dabs of feta topped with microgreens, and they’ve got bocadillos, known to the rest of us as sandwich platters. (JAG)
125 Lincoln Ave., Ste. 117, 988-7102 Lunch Monday-Friday; dinner daily; brunch Saturday-Sunday.

There was a time when getting both a table and a parking spot during the lunch hour at Vinny’s seemed like a minor miracle. Thanks to the addition of patio seating and a lease on part of a nearby parking lot, eating here has become easier. That’s good for Santa Fe diners because even then, it was worth the fight to get in. The restaurant known as the salad bistro offers a splurge lunch or a low-key dinner that is reliably flavorful with a known healthy quotient. Salads that combine sweet fruit and pungent cheeses or spicy greens are standouts, including the “Nutty Pear-fessor,” with grilled Bosc pears, Maytag blue cheese, toasted pecan halves and a port ruby vinaigrette paired with a nice tuna steak ($19.25) or the protein of your choice. Choose to top the famous all-kale Caesar with grilled chicken ($15.75), and you’ve got a winner. Soups and sandwiches round out menu choices, and a short list of desserts includes key lime cheesecake. (JAG)
709 Don Cubero Alley, 820-9205 Lunch and dinner Monday-Saturday

Happy Hour Guide

Restaurant Guide 2015Tuesday, October 21, 2014 by Emily Zak

5 Star Burgers
604 N Guadalupe St., 983-8977
Sliders for $1.50, drafts for $2.50: Happy hour (4-6 pm) just got rad. 

Agave Lounge at the Eldorado Hotel
309 W San Francisco St., 995-4530
$5 house well drinks, wine and margaritas from 4-7 pm with $4 food specials Monday-Thursday.

Anasazi Lounge
113 Washington Ave., 988-3236
Excellent mimosas complement Sunday brunch.

Back Road Pizza
1807 2nd St., Ste. 1, 955-9055
A rotating selection of Santa Fe Brewing Co. beers comes by the pitcher.

The Bell Tower
100 E San Francisco St., 982-5511
Take in the sunset from the rooftop patio with sips of a Santa Fe Sunset, which blends Herradura Silver tequila, muddled fruits and prickly pear.

Blue Corn Café
133 W Water St., 984-1800
Watch football with a dollar off a Gold Medal Oatmeal Stout from 3-7 pm. 

Buffalo Wild Wings
3501 Zafarano Drive, 471-3353
Draft and bottled beers accompany daily wing specials and walls of TVs. 

Burro Alley
207 W San Francisco St., 982-0601
Feel the beats in the outdoor patio.

Coyote Cantina
132 W Water St., 983-1615
From a $10 Squisito to The $100 Margarita, the rooftop cantina caters to all stripes. 

319 S Guadalupe St., 982-2565
Live music every day and happy hour’s 3-6 pm on weekdays. Try the Fabulous Frozen prickly pear margarita for $4. 

Del Charro
101 W Alameda St., 954-0320
With food served till midnight, this affordable and delicious stop is perfect for a house margarita, made with El Jimador Reposado Tequila. 

The Den at Coyote Café
132 W Water St., 983-1615
A regular rotation of DJs and creative drinks with housemade mixes. Try the Q-Cumber Cooler, featuring cucumber-infused vodka. 

Draft Station
60 E San Francisco St., 983-6443
Serves only 100 percent New Mexico craft beers on tap. 

The Dragon Room Bar
406 Old Santa Fe Trail, 982-9762
International Newsweek magazine once listed this as one of the top 20 bars worldwide. 

Duel Brewing
1228 Parkway Drive, 474-5301
High-quality ingredients craft tasty Belgian-style beers. 

Elevation Bistro
103 E Water St., 820-0363
A sake flight kicks off the night right.

El Farol
808 Canyon Road, 983-9912
Spanish guitar, $2 tapas and cheap Coronas during 3-6 pm happy hour. 

225 Johnson St., 989-4367
Sample an A Stieglitz, a Hendricks gin martini served with onions. 

El Meson
213 Washington Ave., 983-6756
Relax with a traditional sangria with undertones of citrus, pears and grapes. 

El Paseo Bar & Grill
208 Galisteo St., 992-2848
A dollar taco goes delightfully with a $5 margarita for happy hour.

200 W San Francisco St.
Hail back to the dive’s Greek roots with a shot of ouzo.

Fire & Hops
222 N Guadalupe St., 954-1635
An ever-expanding beer selection of local favorites and exotic imports combine with out-of-this world wings and poutine. 

Jean Cocteau Cinema
418 Montezuma Ave., 466-5528
Grab a margarita before a movie; if you don’t finish, you can take it into the theater with you. 

Jinja Bar & Bistro
510 N Guadalupe St., 982-4321
Pre-Prohibition-style cocktails bring the taste of the islands. Try Gene’s Mai Thai, with Myer’s Dark Jamaican and Mount Gay Eclipse rums. 

La Boca
72 W Marcy St., 982-3433
Tapas are half price from 3-7 pm at this wine bar with a sophisticated European feel. 

La Casa Sena Cantina
125 E Palace Ave., 988-9232
Singing wait staff perform daily at 6 pm as you sip choice wines. 

La Fiesta Lounge
100 E San Francisco St., 982-5511
Taste a signature martini to the sounds of live entertainment. 

Locker Room Sports Bar & Grill
2841 Cerrillos Road, 473-2719
The sports bar has weekly happy hour specials until 7 pm. 

Low ‘n Slow Lowrider Bar
125 Washington Ave., 988-4900
Quaff the Santa Fe Burro, our city’s version of the Moscow Mule, surrounded by lowrider décor. 

211 Old Santa Fe Trail, 984-7915
Cocktails mixed with all organic ingredients and New Mexican beer selections at a classy hideaway. 

Mangiamo Pronto
228 Old Santa Fe Trail, 989-1904
Where you can savor your wine, gelato and espresso all in one go. 

Marble Brewery Taproom
505 Cerrillos Road, Ste. A105 983-6259
Crisp pilsners, bitter IPAs and hearty oatmeal stouts give you everything you want in a beer. 

555 W Cordova Road, 983-7929
With over 100 choices of margaritas, you can’t choose wrong. Try a combination plate to even out the buzz. 

The Matador
116 W San Francisco St.
Where the bartenders go for a stiff drink after work.

The Palace Saloon
142 W Palace Ave., 428-0690
A wide wine selection and a kitchen open late. Happy hour from 4-6 pm. 

Puerto Peñasco
4681 Airport Road, Ste. 1, 438-6622
The micheladas are to die for.

The Ranch House
2571 Cristo’s Road, 424-8900
Get your barbecue on with pulled pork sliders ($5) and a smoked pineapple margarita ($6) during happy hour. 

San Francisco Street Bar & Grill
50 E San Francisco St., 982-2044
Try the “Horny Toad.” 

Santa Fe Brewing Co.
35 Fire Place, 424-3333
Oktoberfest is one of many seasonal beers that makes the drive to the outskirts worth it. Happy hour daily 4-6 pm, with $2.50 pints and $2 pints all day on Wednesday. 

Second Street Brewery
1814 2nd St., 982-3030
Here you’ll find fine handcrafted brews, regular music events and a big bike rack.

Second Street Brewery (Railyard)
1607 Paseo de Peralta, 989-3278
Sales of the Boneshaker Bitter help local trails. Happy hour 4-6:30 pm. 

Santa Fe Spirits
308 Read St., 780-5906
Tasting room specialties include Wheeler’s gin. 

Secreto Lounge
210 Don Gaspar Ave., 983-5700
Specialty drinks like the Smoked Sage Margarita are $7 during happy hour. 

139 W San Francisco St., 982-0775
The hottest place to get your drink on. 

Staab House
330 E Palace Ave., 986-0000
The 1880s mansion-cum-bar/hotel serves a mean cocktail. 

Terra Restaurant
198 State Road 592, 946-5700
A quiet stop for drinks at the Rancho Encantado Resort. 

TerraCotta Wine Bistro
304 Johnson St., 989-1166
Choose from 40 wines to drink by the glass or try a wine flight for variety. 

Thunderbird Bar & Grill
50 Lincoln Ave., 490-6550
Happy hour brings $3 sliders and draft beers on the best balcony in town. 

1005 S St. Francis Drive, 983-9817
A friendly place to sip a beer and participate in an open mic or karaoke. 

500 Guadalupe St., 983-5721
Spike a frozen marg with sangria or Grand Marnier at this locally owned and operated hub, and grab your sopaipilla: We’re going in. 

Tune-Up Café
1115 Hickox St., 983-7060
The local staple delivers eight beers on tap, full wine list, sake cocktails and wonderful lunch options. 

The Underground
200 W San Francisco St.
The lively dive hosts frequent music events with a hoppin’ dance floor. Buy owner Nick Klonis a shot of ouzo and he might regale you with the tale of his famous father.

427 W Water St., 984-1193
The world-class piano bar features amazing signature cocktails. The Pax Britannica, with Hacienda gin and St. Germain Elderflower Liqueur, is a must. 

Zia Diner
326 S Guadalupe St., 988-7008
Happy hour (3-6 pm) brings $3 green chile mac ‘n’ cheese and $2 PBRs. Cheers!

Red or Green?

Restaurant Guide 2015Tuesday, October 21, 2014 by Enrique Limón

It’s the perennial local foodie query, the reason why Christmas is celebrated in Santa Fe year-round and our state question: Red or green? SFR asked some movers and shakers to finally settle the debate based on their personal taste and experience. The overwhelming response might surprise you.

Cheryl Jamison, James Beard Foundation award-winning author

"Red at The Shed and Café Pasqual’s. Green pretty much everywhere else—and on anything."

Carmella Padilla, author of The Chile Chronicles: Tales of a New Mexico Harvest
"Red. I love green, too, but when it comes to comfort food, I crave smooth and very spicy New Mexico-grown red chile. Red chile enchiladas. Red chile Frito pies. Red chile by the bowlful, or over Thanksgiving mashed potatoes. Red chile with pork (not ground beef) simmered on the stove until its smoky-sweet heat permeates the kitchen. Why? Probably because that’s the way my mother makes it and the way my father eats it, as hot as he can take it. Just as red chile is the mature form of the green chile plant, red tastes like a pungent, poignant, full-flavored memory of the seasons of my New Mexico family."

Tom C’de Baca, nephew of fabled NM cookbook author Fabiola Cabeza de Baca
"Well, I gotta say red. My mom grew up in a small town—Puerto de Luna—along the Pecos River known for its red chile. It’s the best in my biased opinion."

Juan Estevan Arellano, journalist, writer and researcher
"For me, ‘Red or Green’ is a marketing strategy aimed at tourists. In the summer I prefer green; especially freshly harvested and roasted, peeled, with garlic and salt, and made by hand. In the fall and winter, I prefer red with pork. Of course, a good green chile caldo in the winter is great, with either frozen homegrown green chile or dried green chile. I never eat green chile from restaurants. Sometimes in restaurants you find good red chile but not green—most [of it] looks like gravy."

Dave DeWitt, food historian
"Red. Red chile has the true complexities of flavor of a dried, ripe fruit, which it is; think of the intensities of flavors in sun-dried tomatoes and dried, sliced mangoes but with heat—a food and a spice combined."

Chef James Campbell Caruso, La Boca
"Well, to me, when you say ‘chile’ in New Mexico, you’re talking about red. Red is year-round, whereas green is a seasonal harvest sort of thing. Flavor wise, they’re both great. I can’t decide—it’s like picking between a grape and a raisin…what’s your favorite?"

Teachers Union Attempts To Get Out Early Vote

© 2014 Santa Fe Reporter. All Rights Reserved.
Powered by WEHAA.COM
Regular Site