Taos - American Southwest - page 212

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including organic ones when he can. For starters, you might have winter squash raviolis
in a caramel orange broth, or a Caesar salad with tamale croutons. For a main course, the
beef tenderloin is very juicy, served with potato enchiladas and Swiss chard. The pan
roasted East Coast cod served with truffle Persian potatoes is delectable. Kids have their
own menu here. Excellent food, including Sunday brunch, is served during the day at the
Gardens, a more casual spot, with lots of exotic plants and a lovely patio. Meals are also
served at the Anaconda Bar (p. 235).
In the El Monte Sagrado hotel (p. 204), 317 Kit Carson Rd. & 800/828-TAOS (8267) or 575/758-3502.
www.elmontesagrado.com/dining/de_la_tierra.asp. Reservations recommended. The Gardens breakfast
$7-$12; lunch $8-$16; De La Tierra dinner $19-$39. AE, DC, DISC, MC, V. The Gardens daily 7am-3pm; De
La Tierra Sun-Thurs 6-9pm, Fri-Sat 6-10pm.
Doc Martin's NEW AMERICAN Doc Martin's serves innovative food in a his-
toric setting. The chef uses local and organic ingredients, and wild game, when available.
In the rich atmosphere of a thick-walled adobe home with a kiva fireplace, diners feast
on Southwestern breakfast fare such as a grilled organic buffalo patty and eggs, with wild
mushroom gravy and home fries or blue corn and blueberry hotcakes. Lunch might
include the house specialty, Doc's Chile relleno or a turkey, avocado, bacon, and green
chile sandwich. For dinner, a good bet is the almond-dusted ruby trout with posole
(hominy) or the rack of red deer with roasted potatoes. If you still have room, there's
always a nice selection of desserts—try the chocolate-mousse cake or the capirotada (New
Mexican bread pudding). The Adobe Bar (p. 235) has live jazz with no cover charge.
Brunch is served on Saturdays and Sundays from 7:30am to 2:30pm.
In the Historic Taos Inn (p. 206), 125 Paseo del Pueblo Norte. & 575/758-1977. www.taosinn.com. Res-
ervations recommended. Breakfast $5-$10; lunch $7-$15; dinner $18-$30. AE, DISC, MC, V. Daily 7:30-
11am, 11:30am-2:30pm, and 5:30-9pm.

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El Meze Finds SPANISH/MEDITERRANEAN Meaning “table” in Arabic, El
Meze offers delicious Spanish/Mediterranean food with Moorish influences. The creation
of Fred Muller, who for years ran the popular Fred's Place, this new restaurant is set in El
Torreon, an 1847 hacienda with the vigas (wooden beams), walls painted orange and
green, a gold fireplace, and bright contemporary art on the walls. A classically trained
chef, Muller puts much thought into his food and its preparation. Service is helpful and
efficient. Dinner might begin with grilled prawns with lemon and Moroccan spices, and
move onto a butternut squash and chick pea soup with smoked ham hock. For an entree
I've enjoyed a terrific Chilean sea bass with sweet potatoes, fennel, and andouille sausage
in a rich broth. Another excellent offering is the grilled double cut lamb chops cooked
with lavender and served with vegetable jus and fried garlic chips. For dessert, the
chocolate truffle soufflé is as good as it sounds. A thoughtful beer and wine list accom-
panies the menu.
1017 Paseo del Pueblo Norte. & 575/751-3337. www.elmeze.com. Reservations recommended. Main
courses $18-$32. AE, DISC, MC, V. Mon-Sat 5:30-9:30pm in summer; winter hours vary, call ahead.
Joseph's Table Finds NEW AMERICAN/MEDITERRANEAN This
notable eatery, in the Hotel La Fonda de Taos on the plaza, serves some of the most
imaginative and precisely prepared food in northern New Mexico. The ambience is
something like old-west saloon meets sophisticated artist's home. Hand-painted pastel
flowers decorate the walls and pussy-willow-and-iron chandeliers hang between hand-
hewn vigas on the ceiling. There are hardwood floors and some Asian-style tables with
pillow seating along the back. Chef/owner Joseph Wrede (once selected as one of the 10