New Mexico
10 Historic Restaurants In New Mexico Every Foodie Should Visit – Chowhound
New Mexico is blessed with rich culinary traditions connected to the many cultures that have settled there, from the First Peoples to the Spaniards, miners, railway builders, and Route 66 migrants. I’m a repeat visitor to The Land of Enchantment who is lucky to have friends living in Santa Fe, Albuquerque, and Las Cruces. With every meal I eat in New Mexico, I’m deeply impressed by the complexity of the state’s cuisine and the centuries-old traditions that have shaped and defined it.
My friends and I make it our quest to eat at places that offer not just fabulous food but also a taste of New Mexico’s history. Some are housed in buildings dating back almost 400 years. Others are 19th-century saloons on the National Register of Historic Places or vintage diners that fed thousands of 20th-century road-trippers. Many are heritage eateries operated by the third and fourth generations of New Mexican families. Dine at any of these spots, and you’ll come away with an authentic taste of the state and a deeper appreciation of its enchanting history.
1. The Mine Shaft Tavern in Madrid
Few dishes are more cherished by New Mexicans than the green chile cheeseburger. So, it makes sense to order one at The Mine Shaft Tavern, which is located in a town that oozes Land of Enchantment history. Today, the Madrid-based restaurant still holds its 1940s-era role as a social hub, eatery, and boot-stomping music venue, and it’s famous in ghost-hunting circles for being one of the historic taverns across the U.S. with a haunted history. Patrons vie for standing room at the 40-foot-long wooden bar that’s also oddly tall – built high enough so a miner could stand and stretch his aching back while knocking back a whiskey.
The tavern’s best bite is the massive Mad Chile Burger made with Wagyu beef, buffalo, or a veggie patty. Topped with velvety cheese, chopped green chiles, and a whole, fried Hatch chile, the burger is big enough for two. If you aren’t driving, ask the bartender to whip up a Mad Chile Margarita, a sweet-hot concoction of tequila, lime, and jalapeño. Sip it slowly so you remember to pronounce “Madrid” properly, with the accent on the first syllable (not like the Spanish city).
https://www.themineshafttavern.com/
(505) 473-0743
2846 Hwy 14, Madrid, NM 87010
2. Legal Tender Saloon and Eating House in Lamy
New Mexico has plenty of old saloons, but only a handful have the historic cred to be listed on the National Register of Historic Places, and the Legal Tender Saloon holds that honor. Being one of New Mexico’s oldest operating bars, it was built in 1881 and served passengers on the Atchison, Topeka, and Santa Fe Railway. Legend has it that in the saloon’s first year, Billy the Kid visited after he escaped from the Lincoln County Jail.
The adobe and stone structure wears an Old West facade that looks straight out of a Hollywood movie set. During a major renovation in 2023, the saloon’s Victorian relics were polished and pampered. Now, the wood-and-brass Brunswick bar, ornate chandeliers, and gold-framed mirrors shine like an Instagram dream.
Even with its storied past on full display, the Legal Tender’s biggest draw is its short-but-thoughtful menu. Serious carnivores should start right in on something like the green chile burger, but I prefer to linger over the cocktail menu. My favorite drink is the Manhattan Project, a smoky rye-whisky cocktail served in a chemistry flask, which is a cheeky nod to New Mexico’s nuclear bomb history. Then, I move on to the House Smoked Pork Quesadilla with asadero cheese, chipotle sauce, and guacamole. My Santa Fe friend orders green chile stew (and that’s “chile” spelled the New Mexican way – always with an “e”).
https://legaltenderlamy.com
(505) 466-1650
151 Old Lamy Trail, Lamy, NM 87540
3. La Plazuela in Santa Fe
A mainstay of downtown Santa Fe, La Plazuela’s dining room dates back to 1922, and the clock seems to have stopped right then. This airy, light-filled atrium in the heart of La Fonda on the Plaza is decorated with folk art-painted glass windows, ficus trees, a wrought-iron chandelier, and a Spanish-style fountain. The space has such a timeless elegance that it seems like blasphemy to pull out your cell phone.
La Plazuela’s menu is an encyclopedia of New Mexico’s most iconic dishes. Although you can’t go wrong with almost any order, a few dishes stand out. The tortilla soup has a flavorful broth brimming with chicken, avocado, cheese, and tortilla strips, while the carne asada tampiqueña is remarkably tender. Chile rellenos made with Hatch green chiles are dunked in a smoky red sauce with just the right amount of heat.
I can never resist ordering the tableside guacamole, either. I know my way around an avocado, but La Plazuela’s servers perform a riveting sleight-of-hand with the knobby green fruit. Seconds after wheeling out their cart, they cut, mash, and mix in roasted garlic, diced tomato, diced jalapeño, lime, cilantro, onion, and salt. The guacamole show is accomplished with photo-worthy flair, and the result tastes better than anything I can make at home.
https://lafondasantafe.com/la-plazuela/
(505) 995-2334
100 E San Francisco St, Santa Fe, NM 87501
4. The Shed in Santa Fe
Stepping into The Shed feels like visiting your cool aunt’s house (if your cool aunt lived in Santa Fe). With its warren of small rooms, vibrantly colored rafters, low doorways, and a courtyard lit by twinkling lights, every aspect of this café — especially its cherished family recipes — oozes with Southwestern vibes.
Located steps from Santa Fe Plaza, The Shed’s adobe hacienda in Prince Patio dates to 1692, when Spanish colonists reclaimed Santa Fe as their own. The Carswell family has owned the restaurant since 1953, and the third generation upholds their grandparents’ hallowed culinary wisdom: They buy their chiles straight from the farm and grind them on the premises.
Garlic bread is served with every meal, which is convenient for dunking into sauces and stews. My favorite order is the richly satisfying green chile stew, loaded with tender pork and potatoes, but the posole is a close second. The pueblo-style soup is made with hunks of nixtamal (corn that is soaked in lime until it becomes what Americans call hominy), lean pork, and coarse red chile. My New Mexican friends order any dish made with soft, blue corn tortillas, but their hands-down favorite is tacos loaded rim to rim with green chile turkey sausage, cheddar, and onion. We always share an order or two of calabacitas, a zesty mix of squash, zucchini, onion, and chile.
https://sfshed.com
(505) 982-9030
113 ½ E Palace Ave, Santa Fe, NM 87501
5. Rancho de Chimayó in Chimayó
Every year on Good Friday, the hamlet of Chimayó fills with 30,000 faithful pilgrims who arrive on foot after a long, dusty walk from towns far afield. Their finish line? A small plot of dirt at the El Santuario de Chimayó, which is said to have miraculous healing properties. The rest of the year, the small rural village is mostly empty except for shoppers seeking the colorful blankets made by Chimayó weavers.
Pilgrims, browsers, and foodies find common ground at Rancho de Chimayó, a pastoral hacienda owned by the Jaramillo family since the early 1700s. Diners sit in one of several small rooms or on the back patio and savor the Jaramillo family’s prized recipes, including sopaipilla relleno, a puffed-up, fried bread that’s stuffed with beef or chicken, beans, and Spanish rice and then smothered in red or green chile sauce.
Entrées come in epic proportions, so if you aren’t famished, order an unstuffed sopaipilla and pair it with green chile stew or carne adovada (tender pork marinated in red chile). I prefer the sopaipilla as a sweet side dish; it’s served with locally grown honey to pour on top. When you’re finished eating, browse the take-home treats in the hacienda’s gift shop. In December, you’ll find bags of cinnamon-dusted biscochitos, New Mexico’s state cookie, alongside shelves full of red chile sauce, piñon coffee beans, and blue corn pancake mix.
https://www.ranchodechimayo.com
(505) 351-4444
300 Juan Medina Rd, Chimayó, NM 87522
6. The Original Owl Bar and Café in San Antonio
The Original Owl Bar and Café holds an unusual place in American history. In 1945, it was a hangout for the scientists who detonated the first atom bomb at New Mexico’s Trinity Site. Now run by fourth-generation owner Janice Argabright, the Owl Bar takes green chile very seriously, simmering its saucy concoction of chile, beef, and garlic for several hours each morning. Sometimes the chef uses Hatch chiles, sometimes Lemitar chiles (it’s worth noting that New Mexico is the only U.S. state where farmers can grow and sell Hatch chiles). New Mexicans have strong opinions about which type is hotter, smokier, or better, but to my palate, both are glorious.
With The Original Owl Bar and Café being considered among the best hole-in-the-wall burger spots in the state, customers often order the signature Owl Burger, which is a cheeseburger that’s jam-packed with roasted green chile. Still, I’m occasionally willing to forego it so I can eat an entire serving of green chile cheese fries. They’re the ideal comfort food: gooey, melty cheese atop freshly fried potatoes, with a ladle of green chile sauce and a zippy touch of salt.
When you visit, ask Argabright to tell you about her owl knick-knacks, and walk around and examine the dollar bills and business cards pinned to the walls. At the end of each year, she donates all the cash to charity.
https://sanantonioowl.com
(575) 835-9946
77 US Hwy 380, San Antonio, NM 87832
7. Duran Central Pharmacy in Albuquerque
Only a few generations ago, the local pharmacy was the place where you could buy almost any sundries you needed and finish your shopping trip with lunch or a milkshake at the on-site diner counter. These hybrid drugstore-cafés aren’t as common anymore, but you’ll find a popular one in Albuquerque. The tradition lives on at Duran Central Pharmacy, where customers gaily nosh on chile-soaked enchiladas, carne adovada, and other Land of Enchantment favorites.
Pick up your prescriptions if you wish, but plenty of people come here just to sit on a barstool and watch the cooks prepare thick, hand-rolled tortillas. They’re made the traditional way on a comal (a griddle), handled by people who know how to wield a rolling pin. Walk within 50 feet of the kitchen, and the aroma of hot-off-the-griddle tortillas nearly bowls you over.
The pharmacy has been serving food since the 1960s, so you can expect mastery of almost every classic New Mexican dish. My Albuquerque friends always order a Frito pie. This old-timey classic is exactly what it sounds like: Fritos corn chips, beef or chicken, beans, chile, and cheese. I get the huevos rancheros (which are different from chilaquiles, by the way), consisting of two over-easy eggs perched atop cheesy potatoes and beans, swimming in a divine chile sauce. Unlike in most huevos rancheros recipes, the tortillas are not buried underneath; rather, they’re served alongside so you can fully appreciate their brilliance.
https://duransrx.com
(505) 247-4141
1815 Central Ave NW, Albuquerque, NM 87104
8. La Cita in Tucumcari
During Route 66’s mid-20th-century heyday, the town of Tucumcari had 2,000 motels and plenty of eateries. When La Cita opened in 1940, south-of-the-border cuisine was not common across the United States. Thousands of drivers got their first taste of Mexican food right under La Cita’s kitschy neon sign.
Like other towns along Route 66, Tucumcari faced hard times after the interstate highways were completed in the 1980s. Motorists preferred the faster, more efficient roads, and traffic along Route 66 dropped off. Motels and diners were suddenly empty and forced to close. La Cita was one of the few that survived, and now there’s absolutely no way to miss it. The bright yellow building is topped with a giant sombrero.
The kitchen serves dependable, friendly New Mexican food, choosing to forego the fancy stuff and cook the basics with integrity. Sizzling fajitas, saucy enchiladas, and stuffed chile rellenos are the front-line players here. Carne adovada (marinated pork in red chile with potatoes and beans) may be the best order, but you can’t go wrong with the stuffed sopaipillas, either.
https://www.lacitanm.com
(575) 461-7866
820 S 1st St, Tucumcari, NM 88401
9. The Buckhorn Saloon and Opera House in Pinos Altos
Seven miles from Silver City, The Buckhorn Saloon and Opera House is an 1863 structure that opened near the end of the Civil War and served the booming mining town of Pinos Altos. Workers built walls 18 inches thick to help protect patrons in case Apache warriors attacked. Conflicts occurred frequently because the tribe saw the miners as destroyers of their homeland.
During the boom years, the area’s mines yielded $8 million worth of gold, silver, copper, lead, and zinc, but after the boom turned to bust, most residents moved away. The Buckhorn survived, and today it’s a storied watering hole and hotspot for buffalo burgers, prime rib, and hand-cut ribeye steaks. The saloon’s green chile stew is as good as you’ll find anywhere. In true Southwestern style, it goes down like a smooth whiskey after a hard day in the saddle.
If you love Wild West Americana, you’ll love this saloon. Its humble exterior is slowly fading under the New Mexican sun, but the interior is a visual banquet of vintage Western décor. There’s an antique cash register, solid-wood bar, ornate cast-iron stove, stone-hearth fireplace, taxidermy animal heads, mannequin “madam,” and best of all, a quirky opera room decked out with second-floor boxes and dangling chandeliers. Show up on a weekend and you’ll probably hear a guitarist strumming tunes on the red-velvet-curtained stage.
https://www.buckhornpinosaltos.com
(575) 538-9911
32 Main St, Pinos Altos, NM 88053
10. Chope’s Bar and Café in La Mesa
Midway between Las Cruces and El Paso, the rural farming community of La Mesa has only about 500 residents and a cult-favorite gastronomic landmark. Housed for more than a century in the Benavides’ family home, Chope’s Bar and Cafe has garnered legions of fans and a nod from the James Beard Foundation. In 2024, chef Josefina Garcilazo was named a James Beard semi-finalist for “Best Chef: Southwest.” Garcilazo has cooked at Chope’s for more than 40 years.
The Benavides family settled in La Mesa long before New Mexico became a state. In the early 1900s, they converted their home’s front room into a dining area where local farmers could enjoy a meal of enchiladas. The third and fourth generations have kept the tradition going with mouthwatering red and green enchiladas. The tortillas are rolled, not stacked, and filled with cheese instead of meat.
When my friends and I learned that Chope’s serves about 800 chiles rellenos every week, we made a pilgrimage. The green chiles grown in the Mesilla Valley are harvested in the fall, but Chope’s roasts them to store and use year-round. The chiles are stuffed with cheese, dipped in flour and egg whites, and crisply fried to accent their glory. On the plate, they’re delicately brushed with cheese and sauce, but they’re never drowning in it. Every plate is served like a love letter to family and community.
https://www.facebook.com/chopesbar/
(575) 233-3420
16145 S Hwy 28, La Mesa, NM 88044
New Mexico
Think New Mexico Hosts Four 2026 Summer Leadership Interns To Assist In Researching And Developing Policy Proposals – Los Alamos Daily Post
Gathered for a luncheon Tuesday at La Plazuela at La Fonda Tuesday in Santa Fe, front row from left, Think New Mexico 2026 Summer Leadership Intern Viviana Ornelas, Board President Roberta Ramo and Intern Marly Fisher. Back row from left, Think New Mexico Field Director Noah Apodaca, Intern Ian Hernandez, Think New Mexico Board Secretary Liddie Martinez, Intern Awlen Salazar and Healthcare Reform Director Lauren Leland. Courtesy/TNM
Gathered Tuesday at La Plazuela at La Fonda in Santa Fe, front row from left, Think New Mexico 2026 Summer Leadership Intern Viviana Ornelas, Board President Roberta Ramo and Intern Marly Fisher. Back row from left, Think New Mexico Intern Ian Hernandez, Think New Mexico Board Secretary Liddie Martinez and Intern Awlen Salazar. Courtesy/TNM
Think New Mexico News:
Each summer Think New Mexico offers four paid Leadership Internship positions to college or graduate students. Interns have the opportunity to meet with Think New Mexico board members and leaders in state government, as well as to assist Think New Mexico’s staff in researching and developing policy proposals.
The 2026 Summer Leadership Interns include:
Marly Fisher grew up in Albuquerque and graduated from Albuquerque Academy in 2023. As a senior in high school, she and three peers spearheaded a successful effort to pass a bill implementing period products in New Mexico’s public schools. She has since interned for Representatives Melanie Stansbury and Gabe Vasquez. Fisher is a senior in the dual degree program between Sciences Po Paris and Columbia, majoring in Political Philosophy and History, and serving as Senior Editor of the Columbia Political Review. She is passionate about improving education in New Mexico.
Ian Hernandez was born and raised in Santa Fe and graduated in the top 1% of his class from the MASTERS Program Early College Charter School. He was a 2023 recipient of the Davis New Mexico Scholarship, which allowed him to attend and graduate from the University of Denver this past June. Hernandez earned his B.A. in Socio-Legal Studies and History and hopes to begin law school in the fall of 2027. As an undergraduate, He interned with U.S. Sen. Michael Bennet (D-CO). He also worked as a teen journalist for the Santa Fe New Mexican, and as a teacher and tutor for Breakthrough Santa Fe. Hernandez hopes to use his education and life experiences to improve the lives of as many people living in New Mexico and the American Southwest as possible.
Viviana Ornelas is a Santa Fe native who graduated as Valedictorian of her Capital High School class. She received Davis and LANL scholarships to study at the University of Chicago, where she is earning a B.A. in Psychology and Public Policy with a minor in Education and Society. In high school, Viviana led a chapter of the New Mexico Dream Team. As an undergraduate student, she has worked as a research assistant in Dr. Levine’s Cognitive Development Lab where she helped conduct studies to understand the relationship between solving math word problems and spatial skills. Ornelas has also worked as a tutor for the Neighborhood Schools Program in Chicago and a teacher for Breakthrough Santa Fe. She hopes to return to New Mexico to pursue a career in education policy.
Awlen Salazar is a graduate of New Mexico State University (NMSU), where he earned a B.A. in Political Science with minors in Public Administration & Policy and Public Law. He is pursuing a Master of Public Policy at the University of New Mexico. Throughout his time at NMSU, Salazar was a part of the Associated Students of NMSU, where he held roles in the legislative and executive branches as public relations officer and as one of three standing committee chairs for the Senate. At the start of his senior year, Salazar re-chartered the NMSU College Democrats after the club’s two-year hiatus, and he served as President of the club until his graduation in May 2026. Since then, he continues to be involved in the Young Democrats of New Mexico, where he now serves as National Committee Representative. Off campus, Salazar worked closely with nonprofit sector leaders throughout Doña Ana County. In the summer of 2025, he interned for the Doña Ana County Resilience Leaders, where he helped advocate for policies to mitigate adverse childhood experiences (ACE’s) and expand access to affordable housing. Salazar also worked with NM Comunidades en Accion y De Fé (NM CAFé) as Social Media Associate.
Think New Mexico is New Mexico’s think tank – a results-oriented think tank whose mission is to improve the lives of all New Mexicans, especially those who lack a strong voice in the political process. It fulfills this mission by educating the public, the media, and policymakers about some of the most serious challenges facing New Mexico and by developing and advocating for enduring, effective, evidence-based solutions.
Its approach is to perform and publish sound, nonpartisan, independent research. Unlike many think tanks, Think New Mexico does not subscribe to any particular ideology. Instead, because New Mexico is at or near the bottom of so many national rankings, its focus is on promoting workable solutions that will lift all New Mexicans up.
Consistent with its nonpartisan approach, Think New Mexico’s board is composed of Democrats, Independents, and Republicans. They are statesmen and stateswomen, who have no agenda other than to see New Mexico succeed. They are also the brain trust of this think tank.
Think New Mexico began its operations Jan. 1, 1999. It is a tax-exempt organization under section 501(c)(3) of the Internal Revenue Code. In order to maintain its independence, Think New Mexico does not accept state government funding. However, contributions from individuals, businesses, and foundations are encouraged, appreciated, and tax-deductible.
As an independent, statewide, results-oriented think tank, Think New Mexico measures its success based on changes in law or policy that it helps to achieve.
Think New Mexico’s results include:
- Making full-day kindergarten accessible to every child in New Mexico;
- Repealing the state’s regressive tax on food and successfully defeating efforts to reimpose it;
- Creating a Strategic Water Reserve to protect and restore New Mexico’s rivers;
- Establishing New Mexico’s first state-supported Individual Development Accounts to alleviate the state’s persistent poverty;
- Redirecting millions of dollars a year out of the state lottery’s excessive operating costs and into college scholarships
- Reforming title insurance to reduce closing costs for homebuyers and homeowners who refinance their mortgages
- Winning passage of three constitutional amendments to professionalize and streamline New Mexico’s Public Regulation Commission
- Modernizing the state’s regulation of taxis, limos, shuttles, and moving companies
- Creating a one-stop online portal to facilitate business fees and filings
- Establishing a user-friendly health care transparency website where New Mexicans can find the cost and quality of common medical procedures at any hospital in the state
- Enacting the New Mexico Work and Save Act to make voluntary state-sponsored Individual Retirement Accounts accessible to New Mexicans who lack access to retirement savings through their jobs;
- Making the state’s infrastructure spending transparent by revealing the legislative sponsors of every capital project;
- Ending predatory lending by reducing the maximum annual interest rate on small loans from 175% to 36%;
- Repealing the tax on Social Security for middle and lower-income New Mexicans with incomes under $100,000 as individuals or $150,000 as married couples;
- Enhancing the training and transparency of local school boards;
- Leading a campaign to make financial literacy a high school graduation requirement, now in place in 46 districts reaching nearly 48% of New Mexico students; and
- Establishing a $2 billion permanent trust fund for Medicaid.
Think New Mexico is headquarters in the historic Greer House at 505 Don Gaspar in Santa Fe, at the corner of Paseo de Peralta and Don Gaspar, directly across the street from the state Capitol. To learn more, visit thinknewmexico.org.
New Mexico
The Chinese immigrants trafficked on New Mexico’s weed farms – High Country News
New Mexico
McCauley Springs Fire Reaches 100% Containment
The McCauley Springs Fire in the Jemez Ranger District, east of Battleship Rock, is 100% contained at 712 acres.
The fire was reported on Wednesday, June 24, 2026. The Northern New Mexico Zone Type 3 Incident Management Team (IMT), led by Incident Commander Luke McLarty, initially managed the fire before the Southwest Area Incident Management Team 3, under Incident Commander Matt Rau, took over. From June 26 to July 4, this team handled operations, after which command returned to the Jemez Ranger District. Under a Type 4 organization, firefighters worked to cool remaining hot spots and secure firelines, reaching full containment on July 13.
Although the fire is fully contained, visitors should remain aware that burned areas can present hazards. When visiting fire-affected areas, watch for changing conditions, hazard trees, unstable terrain, and other post-fire hazards. Suppression repair work may continue in some locations, and the public is asked to use caution around personnel and equipment and provide crews with plenty of space to work.
A temporary closure order for the burned area remains in place through August 11, 2026. The full order and map can be found on the Santa Fe National Forest website under Alerts. Battleship Rock, Jemez Falls Campground and Group Area, the Jemez Falls Trailhead, San Diego Overlook, and the East Fork Trail from Battleship Rock to Highway 4 will remain closed until further notice for public safety.
A multi-disciplinary Burned Area Emergency Response (BAER) team evaluated the burned area to identify risks to human life, property, and critical resources. Over 80% of the fire was mapped as low soil burn severity, meaning most tree canopies and ground cover remain intact, reducing the risk of erosion and runoff. About 12% of the area showed moderate burn severity, with patchy ground cover loss and some water-repellent soils. Less than 1% was classified as high burn severity, where vegetation and soil were heavily impacted. The full summary can be found on the Santa Fe National Forest website.
For Santa Fe National Forest news and updates visit our website and social media pages (Facebook and X).
About the Forest Service: The Forest Service has brought people and communities together to answer the call of conservation for more than 100 years. Grounded in world-class science and technology — and rooted in communities — the Forest Service connects people to nature and recreation opportunities. The agency manages 193 million acres of public land, supports the nation’s forest industry and energy needs, and operates the largest and most respected wildland fire and forestry research organizations in the world. By providing assistance to state and private landowners and working with tribes and other partners, the Forest Service also helps steward an additional 900 million forested acres within the U.S.
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