Taos, New Mexico City Guide
For over 20 years, Pamela Lanier's Taos, New Mexico Travel Guide has been your connection to Taos's tourism community with invaluable details on local attractions, restaurants, shopping, museums, history, outdoor recreation and more.
Food
 Taos has over 50 restaurants ranging from the simple to the sophisticated. Native Americans still bake bread in outside adobe ovens, while trained chefs create sophisticated dishes that appeal to both eye and palate. Several home-style eateries serve popular local dishes such as tamales, enchiladas, chili rellenos and posole (hominy, beans and a variety of chili and spices). The chili in Taos can be green or red, hot or mild. If you can't decide which one to try, ask for "Christmas," the code word for a combination of red and green chili.
The dishes commonly identified with New Mexico reflect a blend of Hispanic and Indian cultures. Most of these southwestern dishes utilize four main ingredients: tortillas, pinto beans, cheese and chili. For breakfast, try huevos rancheros, a corn tortilla topped with fried eggs, cheese, red or green chili and pinto beans. Or try a chorizo burrito, a flour tortilla rolled with scrambled eggs, potatoes, onions, red or green chili, cheese and chorizo, spicy pork sausage. For lunch feast on fajitas or a steaming bowl of caldillo, green chili stew featuring savory chunks of meat, beans and potatoes.
Other treats include the open-faced Navajo taco, which is loaded with fresh lettuce, tomatoes, refritos (refried beans), guacamole, sour cream, and red or green chili served on a tortilla or a piece of fry bread. Pan dulce is an Indian sweet bread made with sugar and cinnamon, while piki bread is made from ground blue corn that's boiled and then baked on a hot flat surface. |
