Nestled in a historic adobe, this vibrant Santa Fe spot serves up fresh, organic Mexican dishes and inviting communal dining with a festive flair.
"For forty-four years, Katherine Kagel, the founder and chef of Cafe Pasqual's (aka: the Alice Waters of Santa Fe) has been serving early risers breakfast at her coveted corner cafe. With its sturdy wooden tables and kaleidoscopic ceiling cutouts, you’ll sip some of the best organic coffee around – a warm dark roast Central American blend poured in the cafe’s namesake mugs. After proper caffeination (and whole wheat pancakes), head upstairs to the eatery’s hidden-from-the-street gallery and beeline to the earthy, durable Mica cookware collection. Handcrafted from indigenous micaceous clay that’s been used by Native American potters for centuries, the vessels make a special gift for anyone who enjoys cooking on an open flame. A handful of Mica artists, Felipe Ortega (hailed as the grandfather of the form) alongside Andrea Byers and Clarence Cruz, each bring their own style to the aesthetic. Or maybe you’ll buy a coffee mug, pairing it with a bag of beans from its beloved venue below." - Kate Donnelly
"Cafe Pasquals has been doing the local, sustainable thing here for 44 years in a split-level dining room with vintage Mexican tile everywhere."
"The Chez Panisse of Santa Fe The Chez Panisse of Santa Fe has been helmed by the same Berkeley-bred chef-owner since the 1970s. While the restaurant isn’t for New Mexican food purists, the local dishes are solid and range from classic renditions to enchiladas gussied up with griddled organic tofu, spinach, and zucchini."
"The Chez Panisse of Santa Fe The Chez Panisse of Santa Fe has been helmed by the same Berkeley-bred chef-owner since the 1970s. While the restaurant isn’t for New Mexican food purists, the local dishes are solid and range from classic renditions to enchiladas gussied up with griddled organic tofu, spinach, and zucchini."
"The Chez Panisse of Santa Fe The Chez Panisse of Santa Fe has been helmed by the same Berkeley-bred chef-owner since the 1970s. While the restaurant isn’t for New Mexican food purists, the local dishes are solid and range from classic renditions to enchiladas gussied up with griddled organic tofu, spinach, and zucchini."
