James Crowther III Lambert’s of Taos   When James Crowther III, the executive chef at Lambert’s, switches up the menu, he knows not to strike the bison relleno. There might be a little riot …

When Alex Born, food and beverage director at the Don Fernando Hotel, needed a new chef for Palettes, the hotel’s restaurant, the natural problem-solver went to work. The Fort Collins, Colo. native knew his hometown had more restaurants per capita than most U.S. cities of similar size. He also knew a talented chef from that culinary-rich town who — as fate would have it — happened to be available. Within a short amount of time, Jacob Peterson had relocated to Taos and was introduced as t…

Is breakfast really the most important meal of the day? For all the theories proving and debunking the virtues of starting your day with or without nourishment — skiers everywhere generally agree: …

One of the cornerstones of the quaint village of Arroyo Seco is Sol Food Market and Café — the place that brings friends and families together to celebrate the spirit of food and community. 

Stocking the chefs’ kitchen with foraged ingredients from the land adds intriguing aromas and tastes to their culinary offerings. By foraging for roots, herbs and fruits from the wild, they prepare delightful dishes and revere sourced affluence, and an intimate cognizance of the pursuit and discovery. 

Alfresco was first uttered in the early 1700s in Italian as “in the cool, in a cool place.” Starry skies and moon bright nights, cool alpine air, jocund clouds cascading temperamental high desert light. Eating outside is a full-immersion, quintessential Taos experience. 

This summer, the Taos Ski Valley will find itself in the midst of its planned growth initiatives. With the skiers gone for the season, expansion will be taking place — and with that comes construction and bustling activity. And through it all, there will be hiking and live music, and a variety of summer fun. To fuel the fun, three locally owned and operated establishments will be open for business. 

Thijs Hoek is an Advanced Sommelier who curates Lambert’s wine list and also happens to be the wine buyer at The Cellar. 

You may not see her while dining — because she’s in the kitchen stirring the pot — but Chef Jenni Ford of The Love Apple in Taos was nominated as a semifinalist for the Best Chef of the Southwest by the 2023 James Beard Awards. 

The restaurant in the back of the Hotel La Fonda de Taos has been vacant for five years, but thanks to a new brunch venture by the renowned caterer and pop-up LeeCooks CHURCH, the beautiful, high-ceiling venue has been brought back to life.

You may have recently noticed the doors to Doc Martin’s and the Adobe Bar in the Taos Inn have been shuttered. Thankfully, the closure has nothing to do with the pandemic shutdown or its ripple effects and everything to do with a pre-planned refresh during what has historically been their slow time. In addition to an ongoing renovation, Shawnpaul Ortiz, former Doc Martin’s sous chef, has recently taken the reins and assumed the duties of head chef. We caught up with Ortiz during the rest…

When I’m on the South Side of town, my go-to for a great cup of coffee is KOKO. And judging by their brisk business over the years, I’m not in a minority.

Less than a block south of Taos Plaza, and up a set of stairs, lies Taos’ Corner Office, a new restaurant serving up award-winning food and natural wine. With a patio for lounging, counter service and a cozy indoor vibe, Corner Office at El Conejo offers something new to the palates of locals and visitors alike.

Who, at some point, hasn’t wondered about the magic chefs seem to have. After all, their talent for preparing foods just so is what distinguishes their meals and keeps customers coming back for more. As we head into the holiday season, our minds (and bellies) are often focused on socializing over food. 

Michael’s Kitchen

Smoked pulled pork with a bourbon glaze, smoked BBQ chicken and a selection of mouth watering New Mexico-accented sides including jalapeno hot links and Ghost Ranch beans are just the tip of Cristina Martinez’ personal iceberg.

Wake and Take in Arroyo Seco is a healthy, quick-service dining experience, the perfect pit-stop on your way up or down the mountain, with a welcoming vibe and a creative menu that pushes the boundaries of what is possible in a 15-minutes-or-fewer turnaround. 

The national trend in food trucks has made its way to Taos. Enjoying a meal at a food truck means reservations are never required and you are guaranteed an al fresco dining experience.