"This large, hacienda-style New Mexican restaurant, a maze of adobe-walled rooms and tiled patios, makes for a perfect stop after you’ve checked out the nearby Santuario de Chimayó, or while you’re en route to other attractions along the High Road to Taos. For a taste of local history, try the Chimayó cocktail, a cider-and-tequila creation developed by the founder during the area’s apple boom more than a half century ago. It’s perfectly refreshing alongside a bowl of the heady green chile stew." - Willy Carleton, Justin De La Rosa, Karen Fischer
Eric Burnside