Sunsets, Views and Patios

Top 10 patios worth lingering on

By Ellen Miller-Goins

There’s a certain moment in a Northern New Mexico summer evening — when the heat softens, the light turns honey gold and the mountains begin to glow — that feels like an invitation. Pull up a chair. Order another drink. Stay a little longer. In Taos and around the Enchanted Circle, outdoor dining isn’t just a seasonal perk. It’s part of the culture. From tucked-away adobe courtyards to wide-open alpine decks, these patios offer some of the most memorable meals in the region.

The Stakeout

Outlaw Hill South of Taos

High above the valley on Outlaw Hill, The Stakeout delivers one of the most cinematic dining experiences in Northern New Mexico. Once a rumored hideout for outlaws and later a counterculture haunt, the revived property now blends history, design and sweeping views into something entirely its own.

The outdoor terraces open to panoramic vistas of Taos Mountain, Mesa Pedernal and the Rio Grande Gorge, with sunsets that feel almost theatrical. As the sky deepens, the space shifts into something more intimate — chimeneas glow, cocktails flow and live music often drifts across the property.

The menu draws from local ingredients with global influence, featuring thoughtfully plated dishes that highlight regional flavors — seasonal vegetables, expertly prepared meats and inventive small plates. Much of the cooking centers around a wood-fired grill, adding depth and a subtle smokiness that carries through the menu, alongside a strong cocktail program that makes the most of local spirits. Come for dinner, but plan to linger.

101 Stakeout Dr, Ranchos de Taos

575-425-0065

stakeouttaos.com

The Terrace at Taos Country Club

Ranchos de Taos

For wide-open views and a sense of space, The Terrace delivers. Perched above the rolling greens of the Taos Country Club, the patio offers sweeping vistas that stretch from Santa Fe to Colorado.

The menu leans into New Mexican flavors alongside classic comfort fare, making it an easy choice whether you’re finishing a round of golf or simply chasing a sunset dinner. Expect burgers, hearty sandwiches, fresh salads and regional favorites, paired with margaritas, beer and cocktails.

With the quiet rhythm of the course in the background and mountains on the horizon, it’s one of the most relaxing places to dine outdoors in the valley.

54 Golf Course Drive, Ranchos de Taos

575-758-7300

taoscountryclub.com

Lambert’s

Taos

Few patios feel as quietly magical as Lambert’s. Tucked along Bent Street, the courtyard centers around a towering apple tree — a living remnant of the building’s past — whose branches cast dappled shade by day and frame twinkling lights by night.

Opened in 1989 and now stewarded by the Troy family, Lambert’s has long been a cornerstone of Taos dining. In the kitchen, chef Adam Dooling brings a refined, ingredient-driven approach, drawing from local farms and ranches to shape a menu that feels both rooted and elevated.

Menu standouts include lobster risotto, filet mignon and seasonal vegetable plates, alongside house-made pastas, breads and desserts. Cocktails like the Sandia Spritz and a thoughtful wine list round out the experience, making it a place where dinner easily turns into a long, lingering evening under the trees.

123 Bent St., Taos

575-758-7200

lambertsoftaos.com

The Taos Inn (Adobe Bar and Doc Martin’s Patio)

Taos

Hidden just off Paseo del Pueblo Norte, the Taos Inn’s back patio feels like a secret garden in the center of town. Adobe walls, blooming flowers and a towering cottonwood create a shaded oasis that contrasts beautifully with the bustle of the plaza.

The experience is layered — music from nearby Red Willow Park drifts in, cocktails arrive cold and colorful, and the menu offers everything from elevated New Mexican fare to classic comfort dishes. Favorites include Doc’s Nachos, blue corn piñon-crusted trout and braised bison ribs, along with their well-known margaritas.

Whether you’re on a date or gathering with friends, it’s one of Taos’ most beloved and enduring outdoor dining spaces.

125 Paseo del Pueblo Norte, Taos

855-961-1143

taosinn.com

Martyrs Steakhouse

Taos

Set in a historic adobe home just off the plaza, Martyrs offers a patio that feels both elegant and deeply rooted in Taos history.

Shaded by mature trees and surrounded by adobe walls, the space invites you to slow down — order a cocktail, share a few small plates or settle in for a full dinner. Menu highlights include steaks grilled to order, lamb tacos, calamari and fresh seasonal sides, along with cocktails like lavender lemonade and rotating specials.

There’s a timeless quality here, where the past and present blend seamlessly, making it a favorite for both locals and visitors looking for a refined outdoor experience.

146 Paseo del Pueblo Norte, Taos

575-751-3020

martyrssteakhouse.com

Daleee at KTAOS Solar Center

Taos Ski Valley Road

Set against sweeping views of Taos Mountain, this expansive patio is one of the most dynamic outdoor gathering spaces in Northern New Mexico.

The scene is equal parts laid- back and high-energy — volleyball games in the sand, live music on the outdoor stage and a steady flow of locals and visitors soaking in the alpine atmosphere. A tiki bar anchors the space, while green grass, tables and open sky create room to spread out and stay awhile.

The menu is consistent and crowd-pleasing, with daily happy hour specials and a full calendar of events that keeps the vibe going seven days a week. Grab a margarita, find a spot under the string lights and watch the sun dip behind the peaks. It’s casual, vibrant and unmistakably Taos.

9 NM-150

575-425-0010

daleeektaos.com

Pizaños

Taos Ski Valley Road

There’s something wonderfully simple about sitting outside with a great pizza and a view — and Pizaños does both so well.

The patio faces Taos Mountain, offering a peaceful, open setting. Families love the grassy space for kids, while regulars swear by the wine margaritas and consistently excellent pastas and pizzas.

Owner Charley Galer — who fell in love with New York-style pizza and brought that influence west — opened Pizaños in 2005 and still plays an active role in the business.

Come at sunset or, better yet, during a full moon rise — when the mountain glows and the sky takes on that unmistakable Northern New Mexico magic.

23 NM-150

575-776-1050

taospizza.com

Blonde Bear Tavern

Taos Ski Valley

This alpine-inspired patio at Edelweiss Lodge offers a quieter, more refined take on outdoor dining in Taos Ski Valley.

Surrounded by aspens, the setting feels relaxed — a welcome contrast after a day on the trails. In summer, the Blonde Bear shifts gears, offering a brunch-style menu Fridays through Mondays with breakfast and lunch picks that fit the slower pace of summer days.

The menu leans toward fresh, approachable fare — think breakfast classics, light and refreshing summer dishes, sandwiches and salads — alongside espresso drinks, cocktails and a full bar.

Blonde Bear Tavern delivers a relaxed, high-altitude dining experience.

106 Sutton Place, Taos Ski Valley

575-737-6900

blondebeartavern.com

Red River Brewing & Distillery

Red River

In the heart of Red River, this brewery patio captures the spirit of mountain-town summer. Fresh alpine air, surrounding peaks and a cold pint in hand — it doesn’t get much better.

Known for its craft beers and laid-back vibe, the outdoor space is a natural gathering spot after a day on the river or Main Street. The menu features burgers, sandwiches and classic pub fare, complemented by house-brewed beers and small-batch spirits distilled on site.

Founded by Red River native Michael Calhoun and his family, the brewery reflects a deep love for the community and a commitment to creating a place where locals and visitors alike can gather and make memories in the mountains.

217 W Main St., Red River

575-754-4422

redriverbrewing.com

Elements

Angel Fire

At 8,600 feet, everything feels a little more expansive — especially the views. Elements at Angel Fire Resort offers a spacious deck overlooking the Moreno Valley, where green meadows roll toward distant peaks and sunsets stretch across the horizon.

Expect well-prepared cuts of beef, fresh fish, salads and rotating seasonal entrées.

It’s an ideal stop after a day of hiking or golf — or anytime you want dinner with a view that truly delivers.

100 Country Club Drive, Angel Fire

575-377-3055

angelfireresort.com/dining

Food Trucks and Trailers

By Ellen Miller-Goins

Mary Jane’s Home Cooking is one of those places.

Operating out of a compact trailer along Paseo del Pueblo Sur, Mary Jane’s has built a decades-long following on consistency alone. Breakfast burritos come tightly rolled and generously filled — eggs, potatoes, meat and chile layered in proportions that feel instinctive rather than measured.

By midday, the menu expands to tacos, enchiladas and plates smothered in red, green or Christmas chile, served hot and fast.

The setup is simple: a walk-up window, a few outdoor tables, and a steady stream of regulars who rarely need to order out loud. Despite the small footprint, the kitchen turns out a remarkable volume of food, maintaining the kind of reliability that keeps generations coming back.

It’s not flashy. It doesn’t try to be. And that’s exactly the point.

Mary Jane’s Home Cooking

616 Paseo del Pueblo Sur, Taos

575-770-1171

maryjaneshomecooking.com

A new generation hits the road

That foundation has made room for a new wave of food cart owners — many
stepping out of traditional kitchens in search of something more independent.

For chef Alondra Galindo, La Carreta Galindo is the result of more than 20 years cooking in Taos restaurants. After time spent at places like Lambert’s, The Terrace and The Love Apple, she made the shift to a food truck —trading a full kitchen for a smaller space and greater control.

Her menu reflects both experience and adaptability. Tacos, burritos and grilled meats anchor the offerings, but the details matter: well-seasoned carne asada, fresh greens, house-made sauces and sides that don’t feel like afterthoughts. Even a simple grilled cheese comes layered with flavor, shaped by years of understanding what local customers expect.

“It’s small, but it’s more free,” Galindo said — a sentiment that echoes across the food cart scene.

La Carreta Galindo

829 Paseo del Pueblo Sur, Taos

575-425-8740

facebook.com/la.carreta.galindo

Flavors from far away, rooted in place

In Embudo, Hot Dawgin brings a completely different flavor profile to the roadside one rooted in Chicago tradition.

Owned by Rachel Costanza and Brandon Post, the bright yellow truck serves authentic Chicago-style hot dogs built around all-beef Vienna franks with a distinctive natural-casing “snap.” Each dog is layered with mustard, relish, on- ions, tomatoes, pickles, sport peppers and celery salt on a poppy seed bun —the full experience known as being “run through the garden.”

The menu expands beyond hot dogs to include Italian beef sandwiches, re- gional specialties like the Maxwell Street Polish and a handful of New Mexican
adaptations. For the owners, the concept is personal — a way to recreate the flavors they grew up with after years of not being able to find them in Northern New Mexico.

Set against the Rio Grande corridor, the truck blends Midwestern street food
with a distinctly local setting, offering something both familiar and entirely new to the area.

Hot Dawgin

2273 NM-68, Embudo, NM

505-484-8862

hotdawgin.com

Reinventing the space

In Arroyo Seco, and now on Kit Carson Road in Cañon, Taos Cow represents another evolution of the food cart model — one driven by necessity and sustained by loyalty.

A longtime fixture in the community, the business turned to a food truck format during a period of transition and COVID, a move that allowed it to maintain operations while adapting to changing circumstances. The shift didn’t change the core identity. Taos Cow continues to serve it’s all-natural ice cream alongside coffees, baked goods, bagels, breakfast burritos and sandwiches, and their award winning green chile (#1 Peoples Choice, Taos Chile Cook Off). With 35 rotating ice cream flavors like Piñon Caramel, Cherry Ristra and Mexican Chocolate Taos Cow draws both locals and visitors alike.

What the food truck did change was the experience. Instead of a traditional indoor space, customers gather at a walk-up window, taking their cones and coffee into the open air — a format that feels increasingly aligned with the broader food cart culture ni the region. It’s a reminder that even established names can find new life.

Taos Cow (Arroyo Seco & Taos)

480 NM 150, Arroyo Seco 575-776-5640

736 Kit Carson Rd, Taos 575-758-4138

taoscow.com

Fire, family and the craft of the smash

In Questa, Forged by Fire Smash Burger takes a different approach —one built around precision, freshness and family.

Run by Armando and Dezirae Ortega and their five children, the truck operates with a strict same-day philosophy. Each morning starts with hand-rolled balls of Certified Angus beef, freshly sliced vegetables and house-made sauces prepared before service begins. Nothing is pre-cooked, and nothing carries over from the day before.

When orders come in, the process si immediate: the beef hits a blazing flat-top grill and is smashed thin, creating crisp, caramelized edges while sealing in moisture. The result is a burger that leans on technique as much as ingredients, finished with house-made sauces and served on a specialty bun sourced through a restaurant distributor.

“It’s not fast food it’s fresh food,” the owners say, a distinction reinforced by their decision to limit how many burgers they make each day.

That choice means they regularly sell out by mid-afternoon, with customers watching social media updates and timing their visits accordingly part of the rhythm that defines the truck’s growing following.

Forged by Fire Smash Burger Questa, NM (mobile — check social media for location)

505-620-3843

facebook.com/people/Forged-by-Fire-Smash-Burger

Farm Fresh and Growing

Weekly gatherings offer food, music and connection across Northern New Mexico

By Helen Rynaski

Adios tasteless tomatoes picked unripe and trucked from afar. Thanks to the many Taos County farmers markets, you can choose a plump, juicy heirloom just plucked from the vine. You will also find a range of organic produce, meats, prepared foods, flowers and artisanal goods sold by your neighbors — not industrial Big Ag.

The Taos Farmers Market runs Saturdays, May 16 to Oct. 31 from 8 a.m. to 12:30 p.m. and Nov. 7 to 21 from 9 a.m. to noon, at the county courthouse, located at 105 Albright Street. Market Manager Margaret Waterhouse says sales have increased significantly since the market moved there from the plaza.

In spring the market announced in partnership with the Northern Rio Grande Resource Conservation Development District, the Town of Taos and Taos County, it secured a future site adjacent to its current location at the Taos County Complex, with plans for improved parking and room to grow.

“This is an exciting moment for the Taos Farmers Market and for our entire community,” says Doug Patterson, president of the Taos Farmers Market. “Together with our partners, we bring the opportunity to establish a permanent location for a venue capable of supporting a year-round market to build upon the shared values of local land-based agriculture.”

Member farmer and volunteer Sylvia Tawse loves how the market acts as a community magnet and builds a deep connection to heritage. “You meet the growers at the farm stand. They tend to love food, so you can ask them for good cooking tips. And you’re supporting regenerative ranching and farming.” She adds that many tourists visit the market, making it a great way to serve as ambassadors for the region. “Agrotourism isn’t just in Europe.”

The Taos market features live entertainment every week. Visitors can grab a meal, coffee or fresh juice onsite, visit neighbors and even dance.

The market accepts EBT/SNAP and FreshRX benefits. The state-funded Bonus Bucks Double Up program has been approved and will be available in the fall. taosfarmersmarket.org

Questa’s Farmers Market runs Sundays, May 24 through Oct. 4, from 10 a.m. to 2 p.m., in the Questa Visitor Center parking lot near the intersection of Highway 38 and Highway 522. Local farms supply produce, and vendors offer a range of foods and goods alongside weekly live music. Program Director Lisa Pham values the welcoming community atmosphere. “It’s a different flavor from a larger, tourist-oriented market. It’s about coming together, family, eating, music. People want to hang out. We have a table where a group of elders stay all day, every week.”

The market operates as a nonprofit under Localogy and includes a youth internship program through Cultivo focused on food security and education in northern Taos County. It accepts EBT/ SNAP and Double Up Food Bucks. facebook.com/QuestaFarmersMarket

More Places to Find Growers

The ARROYO SECO FARMERS MARKET takes place at the Arroyo Seco Community Center, 495 State Road 150, with seasonal markets and events including the Spring Festival on May 17.

asccnm.org

In TALPA, small seasonal markets and farm stands continue the region’s long tradition of local agriculture, offering produce, eggs and handmade goods.

talpacc.bravesites.com/talpa-market

The PEÑASCO VALLEY FARMERS MARKET runs Saturdays from 9 a.m. to 1p.m. at the old St. Anthony School, 15086 NM State Road 75.

pvhps.org/farmers-market

The POCO LOCO SUNDAY MARKET, located at the general store in Carson, 509 Highway 567, runs from April 26 until the fall, 10 a.m. to 4p.m.

facebook.com/carsonpocoloco

The ANGEL FIRE FARMERS MARKET runs Sundays from June21toSept. 13, 9 a.m. to 1p.m., at the Mountain View Event Center, 380 Fuego St.

angelfirenm.gov

The MORENO VALLEY FARMERS MARKET at Golden Eagle RV Park in Eagle Nest runs Fridays from 10 a.m. to 1p.m., June through September.

goldeneaglerv.com

Medium Rare

In search of a great steak ; Being neighbors with Texas, many may wonder what Northern New Mexico has to offer when it comes to perfectly cooked steak. 

By Will Hooper 
Medley, Photo By Sam Joseph

 The area is no stranger to cattle. We sat down at three restaurants cooking up their interpretation of the perfect piece of meat, each as delicious as the next.

Continue reading “Medium Rare”

Best breakfast burrito

Taoseños are serious about their breakfast burritos.

Whether it’s handheld or smothered with chile and cheese, a great breakfast burrito is more than the sum of its parts.

By David Lerner

Like all simple, regional dishes, the classic New Mexican breakfast burrito is only as good as the treatment of each ingredient. Scrambled eggs must be creamy with pillowy curds – pallid, overcooked eggs are a strict deal breaker. Diced or shredded potatoes should be properly browned and seasoned. A smattering of green chile is essential, and sautéed onion is a nice touch.

Mary Jane’s is an unpretentious food truck serving hearty breakfast burritos until 11a.m., Monday – Friday. If you eat meat, their chorizo add-on gets raves from locals.

Continue reading “Best breakfast burrito”

Hot drinks at home

Winter whether

It is a holiday celebration or a gathering after a day of skiing, there is nothing quite as lovely as sitting by a fire and sipping something delicious.

By Lucy Herrman

If the restaurants and cantinas are all closed or you’re snowed in or too tired to leave the casa, here’s an opportunity to be your own bartender. And while the usual suspects, like spiked eggnog and mulled wine, are always nice, it’s fun to serve up a tasty new treat.

File Photo

Continue reading “Hot drinks at home”

Warm up for winter

Hot beverage production can be an afterthought in the land where margaritas reign supreme…

By Jeans Pineda

Ordering that innocent cup of rooibos at a bustling bar top is more like throwing a monkey wrench through a couple bottles of Cointreau. If the bar showcases their glassware in overhead racks, you’ll see that margarita coupes outnumber insulated mugs in a ratio of roughly 35,000 to 1. 

File Photo

Continue reading “Warm up for winter”

Green chile stew

Buen provecho!

By Lucy Herrman

Here in Taos, we pride ourselves on our chile. We love it mild. We love it hot. We love it red. We love it green. And one of the tastiest and spiciest local dishes is Green Chile Stew. Perfect for those cold evenings this time of year. It is easy to make and a dream to come home to after a day enjoying all the outdoor activities Taos has to offer.

File Photo

Continue reading “Green chile stew”

Margarita Madness

Sumptuous sipping, Taos-style

By Dena Miller

As one of the most popular – if not the most popular – cocktail on the planet, few adult beverages have the fan club the margarita has (cue: Jimmy Buffet’s “Margaritaville”). The irresistible yet simple concoction of tequila, triple sec and fresh lime juice seems synonymous with sultry summer days and crisp autumn evenings, because, why not?   

The Gorge
Margaritas, a sweet pink prickly pear with lime wedge. and a tart grapefruit marg with jalapeño and grapefruit twists, both at the Gorge Bar & Grill on Taos Plaza. Morgan Timms/Taos News

Continue reading “Margarita Madness”

Still and Hills

Brews and views!

By Dena Miller

‘Taos Lightning’ is an Old West spirit brand with as colorful a back story as one would expect from this neck of the woods. Originally distilled by Simeon Turley of Arroyo Hondo in the 1820s, it was a concoction of raw wheat grain alcohol, river water and other “proprietary” ingredients like chewing tobacco (!).

Medley, at 100 NM-150 in El Prado, offers a Sazerac containing Taos Lightning, Pernod Absinthe, sugar water, orange bitters, orange slices and mint leaves. Photo: Morgan Timms

Continue reading “Still and Hills”

Mexican or New Mexican

Or both?! It’s the never-ending debate in these parts: What is the difference between Mexican and New Mexican cuisine, anyway? Is there one?

By dena miller

Ask most people and they’ll say it’s the small things: corn, pinto beans and white cheese (Mexican) vs. wheat, black beans and yellow cheese (New Mexican). But so much more is common ground – lots of fresh veggies, sustainable ingredients and livestock, and a shared history that makes the food here truly unique.  (Disclaimer: New Mexico’s beloved Hatch green chiles stand alone.) Continue reading “Mexican or New Mexican”

Carry Out and Carry On

Taos takeouts are the best in the Southwest

By Dena Miller

With all this natural beauty surrounding you, the siren call of the outdoors is impossible to ignore. (And why would you, anyway?) That’s when it’s the time to grab some food, find a sweet spot to relax, giving sustenance to your soul while you bliss your body with really good eats. Continue reading “Carry Out and Carry On”

Summer Picnics

As the weather grows warmer, many of us are eager to get outdoors and luxuriate in the fresh air with our friends and families. Mid-summer is a splendid time for a picnic under the trees.

By lucy herrman

Whether planning to bring a moveable feast to one of Taos’s multitude of beautiful parks and recreation areas, or to invite a few friends over for a backyard get-together, we love the simplicity of eating outdoors. We can keep things effortless and still reap the benefits of special get-togethers.

Watermelon Salad, Black Bean Salad or simple sliced tomatoes are perfect picnic partners.

Continue reading “Summer Picnics”

TSV Food Scene

The Mountain Abides and So Does the Food Scene at Taos Ski Valley

By Haven Lindsey

The old adage that, ‘you don’t need a silver fork to eat good food’ is as fitting in 2021 as perhaps ever before. The COVID-19 pandemic shuttered doors of restaurants and altered the dining habits of people everywhere yet chefs, diners, and foodies everywhere have adapted. The food scene at the Taos Ski Valley looks a bit different these days and it turns out that indeed, the food tastes just as good without the silver fork. Continue reading “TSV Food Scene”