Dining Out Summer/Fall 2023

At Aceq, we're foodies who love to challenge ourselves and meet the standards of other food lovers. We curate quality dishes that reflect our eclectic tastes and complement our cozy vibe.

Dine with us tonight & enjoy:

Asian & New Mexican-Inspired Dishes Crafted by a Collaboration of Local Chefs wITH a Combined 50 Yrs of Experience.

Unique, Diverse Flavors Curated from Ingredients

Sourced by Modern Foraging Techniques. A Cozy Vibe and Friendly Atmosphere with 10 and 14 Top Family-Style Tables or Warm, Intimate 2 and 4 Top Settings.

Whether you're craving a cold beer and a hearty Wangus steak, a fresh-squeezed mezcal cocktail, a refined tasting flight, or a savory vegan entree, we have something for everyone.

Aceq's staff are more than just employees, and our regulars are more than just customers. They're family. And they're ready to welcome you into our home away from home,

here in North Taos.

Book your table at aceqrestaurant.com and join our community: @aceqrestaurant. We don't just wow your feed—we wow you with food! Connect if you savor new food experiences served with passion.

Organic breads, sweet and savory treats

At Sol Food Market & Café, pesto makes the world go ’round

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.

Owned by Anna Woodall and her husband Chris, the seeds of that food and communal spirit were planted years ago. One of Anna’s earliest memories is standing on a wooden stool in her family’s kitchen helping her father make pesto. “I was about five years old, and I remember helping pick the basil. My father learned the recipe when he was 17 — from Luigi, who ran Luigi’s Café in nearby North Beach.”

Decades later and more than a thousand miles from the California seaside town where she was raised, the pesto tradition is alive and well. Specializing in providing natural, organic and local foods and ingredients, Luigi’s original pesto has not been forgotten.

Not only is the basil recipe found in some of the most popular dishes on Sol Food’s menu, but it is also available for purchase in the store — if it hasn’t sold out. “We go through two to three gallons of pesto a week,” Woodall said, describing the sauce that is one of Sol Food’s most popular items and always meticulously made in small, singular batches.

Over the years, Woodall has experimented with different varieties, but tends to stick with what she learned from her father all those years ago, which still includes Luigi’s secret ingredient.

Since he visits at least twice a year, Nick DePavloff, Woodall’s father, has continued to make pesto alongside his daughter and, now, with grandchildren in tow. “My kids love it,” Woodall explained, “they’re obsessed with it. They’ll put pesto on rice, potatoes, sandwiches — we don’t limit it to spaghetti.”

While pesto makes the world go ’round at Sol Food, the café and market draw locals and tourists alike for many reasons — and a variety of flavors. Freely and laughingly admitting to having a rebellious side, there are a variety of flavors that can be used to describe the multi-dimensional Woodall.

Perhaps that is the reason flavor combinations come together so seamlessly in her recipes. “Who says you can’t put avocado in a Ruben sandwich? I love to pair foods that can surprise people and then they find they love the blend of flavors just as much as I do,” said Woodall of the classic sandwich that was recently voted, ‘Best Ruben’ in a local Facebook poll.

menu says, ‘Be courageous, add pesto!’), you won’t go wrong at Sol Food. And, while the menu suggests being courageous, there ought to be a warning sign as well — the pesto is difficult to resist.

Woodall takes community seriously and her passion is palpable. Step inside Sol Food Café and you’ll be immediately embraced by the camaraderie of community that she has created with purpose and intention.

Sol Food Market and Café is open seven days a week starting at 8 a.m. The café is open until 3 p.m. and the market is open until 8 p.m.

Indeed, if you’re looking for a runof-the-mill club sandwich, Sol Food isn’t your best bet. But if you want to learn why the locals add pesto to their breakfast burritos (even the

"Be courageous, add pesto!"

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.

Chefs who forage are reshaping the ways eateries exist, with their imagination, vigilance and a keen understanding of the

cycle of nature. By foraging for roots, herbs and other variable, ephemeral ingredients, and understanding the circumstances, they have a profound effect on the culinary landscape and bring an environmental awareness to the dining experience.

Taos chefs who forage — Johnny Ortiz of the Shed Dinner Project and Elijah Safford of ACEQ — connect with wild ingredients that open the door for an expansive culinary experience.

ELIJAH SAFFORD

The menu offerings in the ACEQ kitchen very much embrace the spirit of boldness, and the model for getting the right ingredients can take shape in different ways — from a small herb garden to sourcing local farms and ranches. We call it urban foraging, and we’re hands on — foraging wild ingredients are about being in the right place at the right time.

We lose our connection to the cycle of nature and where food is grown when we mechanize the food supply chain. When pomegranates are available at Cid’s in the summer and avocados in the winter, it all leads to a monotonous diet. Fresh seasonal offerings that reflect this cycle are the answer. Foraging can be the genesis of an intimate relationship with the planet. When I ventured into foraging, I discovered everything was cyclical and interconnected.

Just as important as it is to forage, it is important to be creative in execution. It comes down to feeling good about what you’re using and even better about what you’re passionate about.

Chef Gabriel Farkash has been one founder of many successful restaurants — comebacks and redemption are the keys to success. He is passionate about the art form and has an insatiable culinary curiosity.

We want to create a menu that displays a high level of skill and reflects years of experimenting and innovation. To keep things interesting and shake things up with the unforeseen like martial artist Conor McGregor. You don’t know what he’s going to do next. I’m unconventional, but it opens people’s eyes to the endless exploration of cooking.

Foraging is a means of connecting to the terrain that I was born and raised on, and that my ancestors have been born and raised on for countless generations. As time goes on, it feels that we have lost much of the knowledge and culture around food, but the plants and animals remain.  Foraging to me is a key to the past and, with my practice with Shed Project, also keeps the tempo of the year. It’s a practice of connectedness with Mother Earth and nurturing from her abundance. After I gather wild plants, I dry them in the sun and store them in a dark cool place where I can access them for the rest of the year. I love to make carne seca — New Mexico jerky with bison, elk or criollo beef sprinkled with southern New Mexican salt.

I cannot speak for restaurants, as Shed Project isn’t one, but on the practice of foraging for whatever use, done with intention, can aid in further abundance within the ecosystem. It brings awareness and intention for myself and those who I share with, but also, I feel that when one has a practice of foraging, it can become more of a stewardship that for longevity demands care and awareness with one’s terrain.

Like anything, in excess, foraging can become detrimental, and I like to practice leaving things better

JOHNNY ORTIZ

than I found them. It’s helpful to know what the plant is, why it’s in a certain place, and how to pick it so that it may continue growing. Some plants, Cota Indian tea if picked right, perpetuate growth. By harvesting early before the flower goes to seed a couple times, you get the best out of the plant before it goes to seed late summer.

Being a perennial, the same plant will grow back each year, so if you let the flowers go to seed, the following years, there will be even more plants, or if you harvest the stems with seeds and spread them elsewhere, those flowers will grow in more places. By knowing the right time to pick, you and the plant flourish.

Your life is your medicine, and for one, I believe foraging to connect to the terrain you live with is a great practice for anyone, whether it is a small or large one. Foraging as pertaining to culinary, I muse that through the practice of such, I can share a story of this place that is Northern New Mexico, a place that has shaped me and my ancestors. It is a story of survival, of connectedness, of deliciousness, of nurturing, of the fleeting nature of time and our relationship to it.

I hope the future of foraging will bring us all a little closer to the foods (medicines) that we consume.

A few of our house specials…

• pork belly steamed buns 17 with smoked cherry tomato and cherry bbq sauce, pickled onion, jalapeno, fresh herbs, and side of sambal fries

• vegetarian phở 21 *add protein with cabbage mix, sprouts, herbs, jalapeño, wild mushroom medley, and choice of rice or noodles**

• phở bò 24 *add protein with beef brisket, bison shank, tripe, cabbage mix, sprouts, herbs, jalapeño, wild mushroom medley, and choice of rice or noodles**

• red curry 23 *add protein spicy coconut broth with roasted veggies, and choice of rice or rice noodles

Tastes off the beaten path

• broiled rainbow trout 32 stuffed with edamame, cashew, apricot, cilantro, and chinese trinity, served with sliced rice cake, stir-fried cabbage mix and roast veg, with soy-mirin reduction

• house-smoked salmon & daikon salad 16 local mixed greens, smoked salmon, cherry tomato, edamame, fresh herbs, and kimchi, with miso-mirin vinaigrette and fried noodle garnish

Tastes off the beaten path

A few of our house specials...

red curry $23

spicy coconut broth with roasted veggies, and choice of rice or rice noodles

blue corn chili

relleno $18

stuffed with green chili jack cheese and pan-seared lamb shoulder, with tequila-lime cream sauce, cotija cheese, and chokola cocoa nibs

* appetizer/light meal (one relleno)

tom kha salmon $31 smoked copper river salmon, marinated egg, coconut broth, roasted garlic, seasonal vegetables, nori, gochujang coulis, herbs, and side of rice

chicken fried steak $35 panko-breaded local wagyu, basil, sweet potato-butternut mash, and gochujang-tahini gravy

vegetarian ph∂ $21 with cabbage mix, sprouts, herbs, jalapeño, wild mushroom medley, and choice of rice or noodles

reuben bánh mì $21 house-made bison pastrami, swiss cheese, spicy russian dressing, port pate, kimchi, herbs and jalapeño, on house made baguette

133 Paseo del Pueblo Norte | Call for Hours Full

TAKE

(575) 751 - 0474 www.HunanTaos.com

1023

Lunch Specials

From 11am - 8 pm

Served with Soup, Rice, Egg roll

SOME OF OUR POPULAR DINNER ENTREES: ALL ENTREES SERVED WITH STEAMED OR FRIED RICE

SEAFOOD BIRD’S NEST

Lobster, scallops, shrimp, crab and fish filet, sauteed in a delightful white wine sauce. Served in a flour basket.

VOLCANO SHRIMP

HOT! Dipped in a light tempura batter, then combined with ginger, crushed red peppers and scallions. Garnished over a bed of steamed broccoli.

IMPERIAL SHRIMP

Crispy Shrimp in a light tempura batter, glazed with sweet ginger sauce. Garnished over a bed of broccoli. Gotta try it!

BLACK PEPPER SHRIMP

Succulent tiger shrimp stir-fried with diced sweet onions, peppers, and a touch of black pepper. Garnished with steamed broccoli.

SPRING ROLL (2)

Vegetarian egg roll.

POT STICKERS (6)

Pan-fried dumplings with ground meat and vegetables.

HOT & SOUR SOUP

HOT! Spicy chicken broth with pork, bean curd and bamboo shoots.

DRAGON PHOENIX SOUP

Subtle flavors of chicken and crab compliment each other delicately.

GENERAL TSO’S TOFU

Vegetarian “General Tso’s Chicken”

TA CHIEN GAI

Sliced chicken with broccoli, snow peas, carrots, bamboo shoots, water chestnuts, etc. Sauteed in a spicy brown sauce.

PEKING ROAST DUCK

PEPPER STEAK

Beef tenderloin sauteed with fresh green peppers and onions in a brown sauce.

GINGER LAMB

Sliced lamb sauteed with sweet spicy ginger in a brown sauce. Garnished with steamed broccoli.

ROYAL SHRIMP

Shrimp with snow pea pods, water chestnuts, bamboo shoots, broccoli, carrot and mushrooms in a wine sauce.

SESAME SHRIMP

• STIR-FRIED RICE • PAN-FRIED NOODLES • • LO MEIN • SWEET & SOUR • • VEGETABLE ENTREES • • LEMON CHICKEN • • GENERAL TSO’S CHICKEN • • TERIYAKI CHICKEN • • MOO-SHOO DUCK •

La Carreta - Food Truck

BREAKFAST 7am-11:30am

The Traditional $8.50

2 eggs, (Fried or scrambled) with choice of bacon, ham chorizo, breakfast potatoes, and toast

Huevos Rancheros $9.50

2 eggs on a corn tortilla with Chile sauce, beans, cheese, breakfast potatoes and toast

Chilaquiles con Huevo $9.50

Red or green sauce, 2 eggs, refritos beans, avocado, cotija

Breakfast Burrito $10.50

2 scrambled eggs, cheese, green Chile, (choice of ham, bacon, chorizo) side beans, breakfast potatoes

Ham & Cheese Breakfast

Croissant Sandwich $10.00

2 eggs, ham, Gruyere cheese, green Chile, scallions

Lemon Ricotta Pancakes $6.50

3 pancakes with butter and maple syrup

Add eggs $2.00 and Bacon $2.50

Quesadilla $11.50

Choice: Shrimp, Chicken, or Beef

Sopa del Dia (Soup) $9.00

Drinks

Coffee…$1.00 Sodas …$2.50

OJ … $1.50 Aguas Frescas…$1.50

LUNCH Served all day

Tacos or Burrito $12.00

2 salsas green or red, onion and cilantro Carnes, side of beans: Al Pastor • Steak • Chicken • Barbacoa • Camaron • Vegatales

Turkey Club $9.50

Turkey, bacon, ham, Gruyere cheese, herbs lemon aioli onion, tomatoes, and lettuce

Traditional A.B.L.T. $10.50

Avocado, bacon, lettuce, and tomatoes, garlic Aioli

Odie Grilled Cheese $9.50

Mayo, Swiss cheese, cheddar cheese, jalapeno poppers, Elian Philly Cheesesteak $12.00

Flank steak, cheese sauce, jalapeno, onion, cilantro, Taos Ruben $10.50

Swiss cheese, corned beef, sauerkraut, Russian Dressing, mustard

Spicy Chicken Caesar Wrap $10.50

Homemade Flour tortilla, chicken, lettuce, chipotle mayo, tomatoes, onion, parmesan

Burgers served with: Tomatoes, onion, lettuce, pickle Cheeseburger $9.00

Green Chile Cheeseburger $10.00

Add: Bacon or avocado $1.50

Choice 1 side: French Fries• Onion Rings • Soup of the day

Alfresco in Taos

Patios in the cool

lfresco 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.

Even in town, you’ll have plenty of breathing room. From people watching on a leafy patio at the local steakhouse to stunning sunsets and the rolling greens of the local country club — Taos is a cool place with something for every visual and gourmand palette.

Alfresco in Taos

Adobe Bar Bent Street Grille Martyrs

A hand-squeezed Cowboy Buddah margarita pairs nicely with a basket of warm blue corn nachos, and the cool blue glow of a Neon Thunderbird lighting the patio— Sometimes the sound of a fiery guitar and staccato of a flamenco dancer’s heels is your summer soundtrack at the Taos Inn Adobe bar and patio. A watering hole for writers, poets, actors, artists and musicians. Affectionately called the living room of Taos. A nestled adobe perch to watch people as summer light settles to dusk. The bar menu is New Mexico adventurous, with selections for the gluten-free, vegan and vegetarians. There is a robust selection of European and domestic wine beers and cider.

125 Paseo Del Pueblo Norte, Taos 575-758-2233

Patios in the cool Martyrs

One of the dog-friendliest patios in Taos, the Bent Street Grille boasts a “Farm Fresh American Bistro.” The food lineup reflects a “born in old Mexico, raised in Taos’’ selection that includes robust breakfast options and specialty sandwiches for lunch in a casual setting. Gourmet French toast, omelets, creative sandwiches, salads, soups, and desserts. Beautiful tamale and burrito plates, with vegan, gluten-free and vegetarian options. And a nice beer and wine selection.

120 Bent Street, Taos 575-758-5787

To find a dining immersion in old historic Taos, visit Martyrs Steakhouse and ask for a table on the elegant leafy patio of the beautifully restored adobe home. Two blocks from the plaza, Martyrs is a great outpost to feel the rhythm of the city, and enjoy a steak with a glass of your favorite red. There are fresh icy summer drinks on the menu, and the seasonal vegetable side selection is always a good bet.

146 Paseo del Pueblo Norte, Taos 575-751-3020

The Terrace

Medley Lambert’s Sabroso

The menu and views at Medley make this patio experience memorable. There isn’t one miss in the selections. And the Taos Mountain looms large in the distance. Celebrating the complexities of Northern New Mexico flavors, the food is sourced and prepared and plated with care. And the wait staff is intuitive and attentive to the rhythm of your dining experience. This is the best place in town for mountain, cloud and moon watching. The views are stunning.

100 NM-150, El Prado 575-776-8787

Lambert’s of Taos has been a fixture in town since 1989. The food is soured locally and from scratch. The patio is a warm, intimate, elegant dining experience with a welcoming table layout nestled near greenery. And one of the best wine and craft cocktails selections in Northern New Mexico. Check out the roasted beets with mixed greens, pickled red onion, sweet carrot, speck manchego pepita and a drizzle of strawberry infused basil vinaigrette. The unusual pairing entrees — Duck and Waffle, blue corn waffle and confit leg, turnip with a complex chipotle agave is a must-do menu destination. There is an ever-changing bevy of ice cream and sorbet or sherbet flavors. And the service is upbeat and always in tune.

123 Bent Street, Taos 575-758-1009

Sabroso

The quaint alpine village of Arroyo Seco is home to a 150-year-old adobe that houses Sabroso Restaurant & Bar hidden in a glade over a small bridge. Teeming with history, this sweet hideaway is an alfresco dining destination. The patio and the outdoor areas are lovingly landscaped with trees, and the fresh-squeezed margaritas are legendary. As are the Truffle fries with white truffle oil, parmigiana-reggiano and lemon aioli — But king of the menu is the Sabroso Burger, a house-ground local bison with the option to dress it up slathered in green chili, gorgonzola and smoked bacon.

470 NM 150, Arroyo Seco 575-776-3333

The Terrace at Taos Country Club

The Terrace at Taos Country Club has a menu sure to please any palette. burgers, salads, sandwiches and more. There is a full bar with a thoughtful selection of craft cocktails, wines and beer. And there is no better outdoor dining experience than the panoramic views of high-alpine peaks in the distance, rolling hills of manicured lawns, and the soundtrack of occasional cracks, plops, plings and satisfying thwack of a driver smacking a dimpled ball in the distance.

Taos Country Club

54 Golf Course Drive, Ranchos de Taos 505-758-7300

Locals add flavor to the Taos Ski Valley food scene

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.

This will be the second summer on the mountain for Cid’s Mountain Market, owned and operated by Angelica and Lee Backer, who experienced a record-busy winter season. While Cid’s is a popular choice for skiers who want to stop only long enough for a healthy grab n’ go lunch, the market also offers prepared foods, groceries, snacks, fine wine, beer and craft spirits.

If the ‘Location, Location, Location’ adage is true, Cid’s is hard to beat during the summer when live music takes center stage. The skating rink transitions to a lawn for picnics and live music is mere steps away from Cid’s Mountain Market. “The Ski Valley is gorgeous in the summer,” said Angelica, “and it’s easy to pick up a picnic lunch from Cid’s — we even have ready-made cocktails.”

Much like its original location, Cid’s Mountain Market is committed to providing natural, organic and reasonably-priced food choices for the community. “Supporting our community with fresh, sustainable foods is important — it makes a difference, and that’s why we’re here. We wanted local Taos families to have the option and we’ve been very well-received,” Angelica added.

This past winter season, we watched the Der Garten Bistro transition from its successful food truck to its brick-and-mortar location in the Brownell Chalet. Co-owners Asia Golden and Christoff Brownell not only have a full liquor license (and serve some of the best margaritas in town), but also serve from the area’s only authentic beer garden underneath a canopy of trees with a babbling brook.

According to Golden, “We will always have a German special on the menu like Bavarian brats with sour kraut, spätzle, and homemade pretzels along with European beer. We’re excited to offer happy hour specials this summer.”

Der Garten Bistro quickly gained a reputation for its tasty gourmet sandwiches and salads made from organic ingredients sourced from local farms. Sustainability is important to the duo and, in July, they are planning to offer fourcourse, farm-to-table dinners on Sunday evenings.

“We’re excited to support our local farmers and this will be a great way to do that. We’re hoping to highlight a farm for each meal and have the farmer come to the restaurant,” explained Golden. This year, in addition to her own garden, Golden is working closely with Chile Vince of Taos Village Farm who will grow vegetables for Der Garten.

Similar to the way Cid’s Mountain Market established a solid reputation in Taos before expanding to the Ski Valley, the Taos Ale House’s Door 38 Pizza has followed suit.

Open year-round, Door 38 Pizza may have pizza in its name, but they offer more than their signature Detroit-style pizza. For the uninitiated, Detroit-style pizza is baked in a high-sided rectangular pan resulting in a thick, crisp yet chewy crust. The pan plays an integral role in allowing the cheese to caramelize against the sides which is one reason Door 38 is so popular. There’s pizza — and there’s Door 38 pizza.

Door 38 also serves salads, wings and handcrafted burgers cooked to order — the menu has something for everyone. With al fresco dining by the Hondo River and a full bar including craft cocktails, a summertime escape is an easy choice.

The Taos Ski Valley attracts tourists to its majestic mountain year-round. They come to ski in the winter, hike in the summer, and take in the beautiful colors in the fall.

But the Ski Valley isn’t just for tourists. Just a short drive from Taos, locals can also experience that vacation-like escape. As the small village expands on the mountaintop, a core group of local business owners are ensuring that friends, neighbors, and travelers have the opportunity to enjoy healthy food in one of the best settings you’ll find.

As Der Garten Bistro’s Golden said, “The Ski Valley is beautiful, there is so much going on, and everyone deserves to be part of it.”

Straight from the bean to your cup

At Taos Roasters, we have a passion for great-tasting coffee. Here amid the soul-stirring vistas of New Mexico’s Sangre de Cristo Mountains, we import beans from the world’s finest growing regions and use our high-altitude, custom roasting process to deliver you coffee that’s always rich, smooth, and aromatic—never bitter.

Served at these fine establishments:

Cid’s Food Market

Mabel Dodge Luhan House

Inn on La Loma

Old Taos Guesthouse

Martyrs Steakhouse

Carson Cafe & Grocery

Taos Food Coop

Taos Cow

Elevation Coffee

Noulas Coffee Shop

Lambert’s of Taos

Dixon Coop

You may not see her while dining — because she’s in

The Love Apple, founded by Jennifer Hart in 2008, is a low-key,

on the proverbial map by featuring them on his popular Food Network show, “Diners, Drive-Ins and Dives,” but for Ford and The Love Apple, the recognition from a bona fide industry giant is its own reward.

The menu features classic New Mexican cuisine, such as tamales and Oaxacan-style mole, with a bistro approach. Nothing too precious or unfamiliar. This is comfort food at its best.

“The Love Apple is a labor of love, dedication, focus, hard work and vision,” says owner Jennifer Hart.

“This year marks our 15th anniversary and after everything we have created, we were honored to be considered a semifinalist.

“Our chef, Jenni Ford, is a talented force of nature, and was humbled and excited to be nominated for the Best Chef of the Southwest.”

LoveApple’s bestkeptsecret

Jenni Ford turns out consistently great food night after night, putting her own spin on whatever is seasonally available.

Learn more at theloveapple.net.

“A History of Elegance”

Casa Benavides inn

Casa Benavides

inn

Family Owned for 34 Years