For a last-day breakfast you'll want huevos rancheros. If you can't choose between red or green chile sauce, order yours Christmas-style for a taste of both. Another great breakfast spot by a former Cafe Pasqual chef is farther West at Tune-Up Cafe.
In summer months, head to the rooftop for miles of thick, freshly cut corn chips with creamy avocado with tomatillo, lime, pico de gallo, and something called fire-roasted cantina. The outdoor seating is the perfect place to rest and sip a Lava Lamp, an effervescent mix of frozen margarita and beer.
The courtyard is a busy stage of waiters pacing quickly as glasses clink and forks clank on plates of their famous calamari. It's always bustling and makes for excellent people-watching.
Elegant and sophisticated fare by James Beard Award-winning chef Mark Kiffin served in a laidback, Southwestern setting surrounded by folk art.
Hefty portions of elk, scallops, lobster, and tuna served in a traditional 1756 adobe home. Sadly, executive chef and co-owner Eric DiStefano passed away earlier this year, but Sllin Cruz (previously the restaurant's chef de cuisine) has been tapped to continue the legacy at one of the city's chicest spots.
The five-time James Beard Award nominee chef/owner James Campbell Caruso has been serving scrumptious and authentic tapas and drinks at La Boca for almost a decade now. A glass of rose and shrimp tacos makes for a nice lunch by the Plaza.
Sit on the patio and eat handmade tortillas and guacamole prepared tableside as you watch a stunning New Mexico sunset. It's a fifteen-minute drive from downtown (exit at 176 on Highway 285/84).
Chef David Gaspar de Alba draws inspiration from his birthplace in El Paso, Texas, and summers on his family's Arizona farm to create fresh, seasonal Southwestern dishes. The menu is accompanied by a great cocktail program from local restaurateur and sommelier Quinn Stephenson.
France in New Mexico? Why not. The small and quaint bakery serves excellent coffee, croissants, and pastries.
In the expansive backyard patio and outdoor bar, feast on an excellent wild mushroom tamale with a crisp sauvignon blanc. The wait staff serenade guests in La Cantina Wednesday through Sunday evenings.
Arrive early in the morning for a seat at the 30-year-old diner counter and a hearty breakfast of blue corn huevos rancheros.
An under-the-radar favorite that got its start with private parties and weekly pop-up dinners. Owners (and couple) Paulraj Karuppasamy and Nellie Tischler dish up light and spicy South Indian plates in a concise menu that includes a collection of the savory thin crepes that the restaurant is named for, as well as fresh salads and hearty curries.
When you've had your fill of huevos rancheros and enchiladas, head to the walk-up burger joint for a quick picnic table lunch. Though inspired by restaurateur Brian Knox's love of the Santa Fe's iconic green chile cheeseburger, Shake Foundation also offers a classic burger and hand-cut shoestring fries. The namesake shakes are made with Taos Cow Ice Cream and come in a rotating assortment of flavors.
Chef and Santa Fe-native John Sedlar returned from LA to open a deeply personal restaurant inspired by his first teacher in the kitchen, his grandmother Eloisa. The open kitchen and wood-burning fireplace create a warm and inviting environment for showcasing Sedlar’s Northern New Mexican cuisine. Dishes like the maize budino (white and green corn, black quinoa, red amaranth) and pastrami tacos are artfully plated on cow skull-designed platters by local artist Larry Swan.
A charming old-school stop for great diner-style breakfast foods like hearty chilaquiles and robust cups of joe.