A visit to New Mexico during the height of chile season takes us from Albuquerque, where the State Fair is underway, north to magical city of Santa Fe, then finally south to the chile-growing country of the Mesilla Valley, where we will be hosted by Dr. Paul Bosland, the world’s foremost chile expert.
The Frontier is great New Mexico quick-eats: huevos rancheros, green chili stew, tacos, & burgers. Cinnamon rolls are legendary. Vegetarian options abound.
Albuquerque, New Mexico: Mr. Powdrell's BBQ beef is tender and full flavored, saturated with smoke and spread with explosive cinnabar-red sauce.
Santa Fe's oldest restaurant has a broad menu of diner fare, New Mexican food, and Greek specialties. Plaza's garlic-infused quesadilla is memorable.
The lunch counter at Santa Fe's Five and Dime may be where the Frito pie was invented. It is served right in the Fritos bag and can be eaten on the stroll.
Pasqual's is Santa Fe's favorite corner eatery, serving bright, modern versions of New Mexico classics. Corned beef hash is some of the best in the West.
A Santa Fe, New Mexico, food truck, Roque's Carnitas wraps strips of char-cooked marinated beef with onions & chilies in broad wheat tortillas.
Brilliant southwestern flavors fuse with the cuisines of the world in the stylish Santacafe, one of the best Santa Fe restaurants.
The Shed just off the Plaza in Santa Fe serves native New Mexico fare. Definitive carne adovada and pollo adobo. Dessert? Chilled red raspberry soup.
Gnarled patties of beef are covered with chopped hot green chilies and melty cheese: the Owl Bar's green chile cheeseburger is one of New Mexico's best.
Messy, memorable green chile cheeseburgers make the Buckhorn Tavern an essential Roadfood stop in San Antonio, New Mexico.
Garcia's is a fun, friendly place (6 locations in Albuquerque) that serves some of the best New Mexican food, especially breakfast, available any time.