With over 300 restaurants in Santa Fe and Albuquerque alone, choosing where to dine can be a challenge. In New Mexico, residents and visitors alike are spoiled for choice with everything from a quick bite from a food truck to fancy white-tablecloth dining. But what about the hidden gems where we might find the best burritos, carne adovada, flakiest pastries, or the must-have dinner? We asked four New Mexico chefs where they go when they’re not behind the stove–and what their favorite dishes are.

Santa Fe Chefs’ Favorite Restaurants

Start the Day Right with Chef Dakota Weiss

Chef Dakota Weiss of Santa Fe’s Catch Poke, Capital Coal Neighborhood Eatery, and Albuquerque’s Notorious Poke at Sawmill Market says, “I am a sucker for breakfast at downtown Santa Fe’s Pantry Rio. I usually stick with a Smothered Burrito Christmas without eggs, but full of protein, potatoes, and tons of cheese.”

A 35-year resident of Santa Fe, Chef James Campbell Caruso of La Boca and Taberna says his secret breakfast spot is Ramblin’ Café, a family business tucked away in a tiny strip mall on Second Street. “The carne adovada and eggs is my go-to order. And their red chile is happening.”

Caruso also frequents Clafoutis and Mille, both French hot-spots with stellar pastry selections. He admits, “When I am at Clafoutis, I want to eat all the pastries, so I buy some and share with my staff. I also love their quiche. At Mille, I love the crepes—every type—and the Croque Madame. Mille also has sensational pastries that pair beautifully with their great coffee.”

Early Morning Go-To’s with Chef Marc Quinones

When Executive Chef Marc Quinones of Hotel Chaco’s Level 5 goes out for breakfast, it’s always Vic’s Daily Cafe. “Chef and owner Victor Pandazis is the real deal and everything on his menu is mouthwateringly delicious! My go to is El Vaquero—a huge portion of hand-battered chicken-fried Steak smothered with red chile and cheese.”

Albuquerque’s Chef Jennifer James of frenchish isn’t much on breakfast, “But If I’m up early on the weekend, I’ll go to Burque Bakehouse and get a coffee. Their kouign Amann are caramelized crunchy goodness or a canelé is a practice in precision and a deep, dark complement to my coffee.”

Midday Munching with Chef Jennifer James

James segued quickly toward lunch. “If I am out and about on a Monday or Tuesday and need a tasty lunch, I go to Duran’s downtown or Duran’s Station or Oni. At Duran’s, I always get the Carne Adovada Burrito. Smothered. No onions. Oni is also chef owned and -driven, and I order anything on the menu. The ramens and the tartare are not to be missed.”

Chef Quinones goes to Mr. Powdrell’s Barbeque for a lunchable Beef Brisket & Cheese Sandwich. He added, “I’m also a huge fan of the Red Chile Beef Bites at High Noon Restaurant & Saloon in Old Town.”

The Dinner Bell with Chef James Campbell Caruso

On the rare occasion that a chef gets to escape dinner service and enjoy a luxurious dinner out, the chefs in each city were in agreement about where they head. In Albuquerque, Mesa Provisions tops the list, where Steve Riley holds court with his seasonal menu. James said, “I’ll order almost the whole menu because you can’t go wrong.” Quinones concurred and said, “Steve is my favorite chef right now. His Smoked Half Chicken hits the spot for me every time!”

Santa Fe chefs Caruso and Weiss called out Horno as their top dinner haunt. Caruso said, “Horno is across the street from my restaurant, but also what I believe to be the best restaurant in town. There aren’t many chefs who care as much as Dave does.” With a nod, Weiss added, “It doesn’t matter what mood you are in and what you want to eat, you will be satisfied. The dumplings with the coconut broth, that is a definite yes! Any version of his hangar steak is also a definite yes, as are the pork belly skewers.”

A perfect food day is never complete without dessert and Weiss recommends Neko Neko at the Sawmill Market. She said, “The ice cream cone is warm and crunchy on the outside and soft and gooey on the inside. Their flavors are crazy exciting—from the pandan to the yuzu, but the watermelon is my favorite. You can add toppings like Fruity Pebbles, condensed milk, mochi. It’s fun and it’s not something you see anywhere else in New Mexico.”

Our Chef Experts

James Campbell Caruso
La Boca, Taberna
Jennifer James
Frenchish
Marc Quinones
Hotel Chaco’s Level 5
Dakota Weiss
Capital Coal Neighborhood Eatery, Catch Santa Fe Poke, and Notorious P.O.K.E. Read more about Chef Weiss here.

Story by Heather Hunter
Photos by Gabriella Marks and Elliot Archuleta

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Can a cup of coffee change an entire town?  TABLE Magazine contributor Gabriella Marks orders a coffee at Iconik, settles into a comfortable chair, and chats with a few of the City Different’s young creatives.

A Shifting Demographic

It’s no secret that the median age of Santa Fe leans later than that of big cities. The chi-like energy of a metropolis exerts magnetic pull, luring small-town high school graduates toward a limitless future filled with opportunity—higher education, jobs, love, and possibility. It’s a global trend, and our beloved City Different has followed the same migratory pattern for decades.

As a confessed transplant, one of many who arrived from the coasts, I was aware of this generational gap when I moved here more than ten years ago. While it’s charming to be among the youngest diners in a restaurant as I inch toward middle age, there’s also a shared yearning for the passion, irreverence, and energy that younger adults bring to our cultural mix.

Blossoming of Youth and Creativity

Like the golden carpets of sunflowers and goldenrod that flourished after a season of abundant monsoons, Santa Fe has experienced a blossoming of youth and creativity. This resurgence is the result of a fortuitous convergence: a thriving film industry, extraordinary homegrown innovation in the form of Meow Wolf, and even the unexpected silver linings of global disruption.

The Great Disruption created an incentive for mobile young people to leave cities where the pleasures of urban living—food, entertainment, vibe—were no longer available. Many sought refuge in a town where open space, reflection, and solitude are a premium, like an artist residency writ large for an entire generation.

Homecomings and New Roots

For Merritt Barnwell, a recent Yale graduate in art and art history, this shift meant a homecoming. While her peers moved directly to art hubs like New York, Chicago, or Los Angeles, she returned to her native Santa Fe. Here, she found comfort, an incubator for her painting career, and perhaps most optimistically, a chance to persuade artists her age to give Santa Fe a try.

For Eddie Heinrich and Chris Wei Hong, the move was serendipitous. When their LA-based business partners escaped to a family home in Santa Fe, they followed. What began as a temporary stay soon became a permanent address.

Whether prompted by college graduation or the need to escape quarantine claustrophobia, these young creatives discovered an urban ecosystem ready to nurture them—and decided to stay.

Iconik Café as a Social Habitat

Through its sister locations on Lena and ‘Lupe (Guadalupe), Iconik Coffee has become a vital social hub for younger creatives. While Santa Fe doesn’t have boroughs, each neighborhood carries its own personality, and each Iconik café has a distinct social terroir.

Eddie enjoys the eclectic vibe of the ‘Lupe location. “At Guadalupe, the baristas always have a little bit of eye makeup on, or a shiny shirt or something—there’s always a little bit of glam that feels queer,” he says.

For Merritt, the original Lena location is essential. “Sometimes when I’m making alone in my studio or at home it’s hard to see the value in what I’m doing,” she explains. “I like to be surrounded by people making and doing. I also feel calm when everyone is focused on their own thing, studying, reading…and it helps me focus.”

The Alchemy of Café Culture

That is the true alchemy of a café. It’s not only about caffeine but about the human urge to gather—to share space, be aware of one another, yet remain quietly individual. For Eddie, the atmosphere sparks new ideas. “People watching in a café helps me break from monotonous thinking,” he says. “I’ve noticed that my work in a café happens in excited bursts more than at home, I think because of all the stimuli and people around.”

Maybe it’s about equilibrium: finding an external environment that resonates with one’s inner life. For the ongoing vitality of Santa Fe, I’m hopeful that resonance continues to reverberate.

Iconik Recipes

Salmon Paradise at Iconik ‘Lupe
Toast one slice of Wild Leaven sourdough bread. Spread with lemon butter, then layer with two ounces of smoked Atlantic salmon. Add seasonal greens, a poached egg, capers, cherry tomatoes, and parsley.

Asian Noodle Salad at Iconik Lena
For the dressing, blend: 1 ½ cups lime juice, ½ cup brown sugar, ½ cup vegetable oil, ¼ cup toasted sesame oil, ¼ cup lime zest, ¼ cup chile paste, and ¼ cup fresh ginger. Toss with chilled ramen noodles, then top with cucumbers, carrots, red jalapeños, cilantro, green onions, basil, pickled onions, and sesame seeds.

Story and Photography by Gabriella Marks

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TABLE editor Gabe Gomez travels our storied Route 66 in search of good eats between Albuquerque and Gallup. He finds them. He tries them. He shares his discoveries.

New Mexico is meant to be driven, ideally alone. While its expansiveness may be more evident from a coach seat 35,000 feet above the ground, the real magic happens on the road itself. There’s something about a relatively empty stretch unfurling ahead that imprints on us, as it has since this land’s Native inhabitants made it home.

Attempting to say something fresh about Route 66, which cuts through a wide swath of New Mexico, is nearly impossible. A quick Google search offers endless takes on its mythology and aura as the “Mother Road.” Still, when food—especially diner food—is on the agenda, it’s worth another look.

The Best Eats on Route 66 in New Mexico

Bibo Bar

One hundred twenty-four miles separate Albuquerque from Gallup. Forty-five minutes into the drive, you reach Laguna Pueblo, spanning half a million acres and six villages: Laguna, Mesita, Paguate, Seama, Paraje, and Encinal.

Just off Highway 279 in Paguate sits Bibo Bar, a former trading post established in 1911, two years after New Mexico gained statehood. It’s often pegged as a biker bar, but its true character is broader. Like many rural western outposts, it serves as a gathering spot where locals connect and travelers refuel before moving on.

The menu reads like The Eagles’ Greatest Hits: familiar, dependable, and easy to hum along with. Starters come fried. Sandwiches include chicken, pulled pork, and a garden burger. Nachos, quesadillas, and chicken strips round things out. The star, of course, is the green chile cheeseburger—juicy, satisfying, and best enjoyed with a longneck Bud in the cool shade of the bar on a Sunday afternoon.

Food in New Mexico is as much about the experience as the plate. At Bibo’s, the burger isn’t the only draw. The history—109 years of it—seeps from the walls, reminding you why places like this matter. After a long stretch on the highway, an hour here restores both body and spirit.

Laguna Burger

Not to be outdone by its neighbor, Laguna Burger has earned a devoted following of its own. Born in Laguna but now served at two Albuquerque locations—the Route 66 Casino and 12th Street—this growing operation is poised to become New Mexico’s next great burger chain.

The signature Laguna Burger is a half-pound beast topped, of course, with green chile. A smaller, friendlier option, aptly named the Laguna Wimp, caters to lighter appetites. Freshness is more than a slogan here—the quality is undeniable. And yes, one of the available sides is Frito Pie. What’s not to love?

Jerry’s Café

406 W Coal Ave, Gallup | 505.722.6775

Long before Gallup was Gallup, the Diné called it Na’Nizhoozhi—“The Bridge.” Founded in the late 1800s, the town became a crossroads for trade and travel. It remains a place shaped by movement as much as by the grounding presence of Navajo culture.

Among the tourist shops and roadside kitsch, authentic character thrives. Jerry’s Café has embodied that spirit since 1976. Its menu blends American and Mexican traditions, capturing the shifting flavors that define New Mexican cuisine. Still, Jerry’s is first and foremost a diner: affordable, hearty, and good. On all three counts, it delivers.

Signature dishes come with playful names like Chistoso Special, Miguel’s Delight, and Te Gusta. Each offers variations on familiar comforts, served in generous portions. Then there’s the Open Face Chile Cheeseburger, drenched in green chile and eaten only with a fork and knife—a fitting final stop on this stretch of Route 66.

Story by Gabe Gomez
Photography by Gabriella Marks

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