Southwest, USA
Taos cuisine, synonymous with New Mexican cuisine, evolved from the interplay of diverse inhabitants. Native American communities cultivated corn, beans, and squash. Spanish colonists introduced wheat, pork, and sheep.
Influences from Mexico and Anglo-American settlers further shaped the flavors. The tradition of growing and roasting chile peppers in Hatch Valley is centuries old, making chile a cornerstone.
Green Chile is roasted, earthy, smoky, and slightly sweet. Red Chile, from dried green chiles, forms a rich, savory sauce with a , earthier heat.
Corn for tortillas and posole. Pinto beans, often refried. Mild cheddar or Monterey Jack cheese. Pork for dishes like carne adovada.
Earthy, savory, and spicy, balancing heat with richness, often including garlic, onion, and cumin. Northern New Mexico features a strong emphasis on green chile.
Roasted green chiles stuffed with cheese, battered, deep-fried, and smothered in red or green chile sauce.
Savory, rich, and distinctly New Mexican.
Flat corn tortillas layered with cheese, onions, and choice of meat, smothered generously in red or green chile sauce, often topped with a fried egg.
A hearty, layered classic.
Tender pork marinated and slow-cooked in a rich, savory red chile sauce until it melts in your mouth. Served as a main or filling.
Melts in your mouth.
Bizcochitos are crispy, anise-flavored shortbread cookies. Sopapillas are light, fried pastries served warm with honey.
Agua Frescas are refreshing fruit drinks. Taos is known for excellent margaritas, often with locally infused tequilas.
Upscale establishments offering refined culinary experiences.
Dining with a balance of comfort, quality, and value.
Affordable options for casual meals and local sourcing.
Many New Mexican dishes adapt for vegetarian diets. Vegan options require careful inquiry; traditional beans/tortillas may contain lard, sauces may use broth.
Clearly state needs; Love Apple and Manzanita Market often have dedicated options.
Restaurants increasingly aware. Corn-based dishes are naturally GF, but cross-contamination can occur. Communicate clearly about allergies.
Call ahead to confirm accommodations for specific restrictions.
Workshops on New Mexican cuisine, green chile, tamales. Check Taos Visitor Center.
Taos Farmers Market (seasonal) connects with local food producers. Roadside stands sell roasted green chiles.
Adobe Bar at The Historic Taos Inn for cozy atmosphere and margaritas. Earthship Biotecture Community offers insights on sustainable food.
Taos Fall Arts Festival (Sept/Oct) may feature culinary events. Taos Winter Wine Festival (Jan/Feb) for tastings.
While New Mexican cuisine dominates, limited options for Italian, Asian, and general American fare are available.
Variety for most tastes.
New Mexico has a thriving craft beer scene (Taos Mesa Brewing). Local wines from the emerging Northern New Mexico wine region are also available.
Enjoy local brews and wines.
Beyond sopapillas and bizcochitos, look for churros, often dusted with cinnamon sugar, a popular sweet snack.
Green Chile Season (Aug-Oct): Freshly harvested and roasted green chile found in abundance, from roadside stands to special menu items.
Local culinary schools or chefs offer workshops focused on New Mexican cuisine, like green chile preparation or tamale making.
Visiting Taos Pueblo directly supports the community through entrance fees and artisan purchases.
Formal language programs for short-term visitors are limited. Spanish is widely spoken due to Hispanic heritage.
Legendary local watering hole at The Historic Taos Inn. Cozy atmosphere, kiva fireplace, strong margaritas, live acoustic music.
Popular for locals and visitors.
Visitor center may offer snacks/coffee. Deeply tied to sustainable living, including growing food, an unique view on production/consumption.
Innovative environmental design.
Taos Farmers Market (seasonal) connects you with local food producers and offers fresh ingredients and prepared foods.
During late summer/early fall, find roadside stands selling freshly roasted green chiles. The aroma signals the season.
Formal large-scale food tours are less common, but local guides may offer personalized culinary experiences or guided market visits.
