Over 200 Local Restaurants...
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Let's Connect
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Santa Fe has long been enjoyed and cultivated as a place of healing for both the mind and body. Many Santa Fe restaurants pride themselves in serving fresh ingredients that are locally-sourced and very often organic. Not only does this enhance flavors, foster health and support our local farmers and ranchers, but it also promotes menu diversity that largely accommodates most diets ranging from meatatarian to vegetarian, vegan and gluten-free. Santa Fe has you covered with interesting, common and uncommon culinary creations to satisfy any taste.
Note: Restaurant recommendations are all a matter of taste and there are too many fantastic spots to list here simply due to space and specialty focus for over 200 local restaurants. Not listing a restaurant here is in no way to be implied as a reflection of its quality or service. Basically, you cannot go wrong with the majority of choices you'll find in Santa Fe.
Ask a local or visit santafe.org for a comprehensive list and descriptions of Santa Fe's plentiful dining options.
Note: Restaurant recommendations are all a matter of taste and there are too many fantastic spots to list here simply due to space and specialty focus for over 200 local restaurants. Not listing a restaurant here is in no way to be implied as a reflection of its quality or service. Basically, you cannot go wrong with the majority of choices you'll find in Santa Fe.
Ask a local or visit santafe.org for a comprehensive list and descriptions of Santa Fe's plentiful dining options.
New Mexican: Red, Green or Christmas?
New Mexican refers to dishes and ingredients specific to New Mexico, its history and heritage. This is the Santa Fe staple! If you want to easily start a spicy conversation with a local (and you've got some time to talk), just ask his or her opinion about New Mexican favorites.
Chile - Everywhere else people call them peppers, but here it is chile. Most commonly it is of the Hatch varieties grown in southern New Mexico. While chile is most prevalent in New Mexican cooking, it is also infused or incorporated into menu items by just about every eatery in town.
Red, green or Christmas? - Everywhere you go, you will be asked if you want red, green or Christmas (both) referring to the chile topping your food.
- “Christmas" doesn’t mean the two chiles are mixed together but rather that they will cover your food half with red and half with green to your liking. New Mexicans, regardless of religious tradition, celebrate Christmas all year round and not just in December!
- You may always get your chile on the side if unsure or want to be cautious of the heat.
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Red Chile or “Red”
A rich sauce made from red chile pods and/or powder along with garlic, onions and herbs. Red is more complex than green as red has many developed layers of flavor.
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Green Chile or “Green”
Most are already familiar with diced green chile as you can buy it in most grocery stores. The difference here is ours is flame roasted, peeled, diced and then assembled into a simple sauce with only a few complimentary seasonings. Green is straight-forward and packed with amazing flavors that are wild and natural. |
The Heat - Capsaicin is the culprit and both red and green carry some spicy heat that usually ranges from medium to hot.
- Variables - Natural intensity of the chile determined by its crop, soil and other elements of its growing environment; amount of seeds and veins included/excluded; and seasonings used.
- Not Sure? - Most servers can tell you how the heats of their chiles are today. When in doubt, ask for a sample or simply request to have your chile on the side.
- Taming the Heat - Bread, flour tortilla, sopaipilla, milk, yogurt and other dairy products, honey or sugar, spirited alcohol (not beer), and lemon and lime juices naturally neutralize the capsaicin that gives chile its heat. Restaurants with sopaipillas normally serve them with the meal rather than as dessert for this reason. Apparently, a margarita is a perfect natural companion!
New Mexican Standards
Generally Mexican basics (enchiladas, burritos, tacos, etc.), but with Mediterranean influences served with chile on top
Generally Mexican basics (enchiladas, burritos, tacos, etc.), but with Mediterranean influences served with chile on top
- Blue corn is common for tortilla chips and tortillas for enchiladas
- Stacked/Layered enchiladas are often served layered which means the corn tortillas are stacked flat with filling between
- Pinto beans (black or refried is not common in New Mex food) - Many New Mex items come standard with pinto beans as the protein with meat choices having to be added, so there are usually several veggie choices
- Posole - Hominy (corn) stewed in red chile that is usually stewed with pork, but some places offer veggie options... This is cold weather comfort food for many locals!
- Green chile stew - A cold weather favorite!
- Calabacitas - Zucchini, yellow squash, corn, garlic, bell pepper or chile, and onion cooked in a buttery broth
- Carne Adovada or simply "Carne" - Pork stewed in red chile; pollo adovada (chicken) is common as well
- Sopaipilla - Fried dough that puffs into a delicious, fluffy pillow traditionally eaten with honey
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Local Faves for New Mex Standards
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Different & Distinct
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Downtown
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Out and About
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Santa Fe al Fresco - Rooftops, Patios and Gardens*
With over 280 sunny days per year and mild, pleasant temperatures all summer and fall, Santa Feans love being outdoors. While many patios are visible along the streets, here are some of the less obvious to pedestrians.
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Rooftops
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Not-Obvious Patios and Gardens
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*Each is seasonal and/or weather permitting. Contact establishments for their details.
Anyone Fancy a Coffee?
Local Grind for Local Folks
- Iconik Coffee Roasters - Downtown, Galisteo & Water St
- Ohori's - Downtown, Cerrillos Rd at Manhattan
- The French Pastry Shop - La Fonda streetside
- 35˚ NORTH COFFEE - Downtown, E San Francisco
- Dulce Bakery + Coffee - Don Diego Ave @ Cordova Rd
- Ecco Espresso - Downtown, Marcy St
What's for Breakfast?
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Downtown
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Out and About
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