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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Begin your winter days with a warming repast or a scrumptious continental nibble. All of this and more is on offer when snowflakes fall in Santa Fe.

Breakfast, Anytime

Red chile bacon dipped in maple syrup. A ripe strawberry plucked from a bowl of gleaming fruit. The tangy sparkle of a mimosa. The laughter of family and friends around the table. The sharp aroma of fresh espresso. The knowledge that you don’t have anything to do except enjoy!

This is why I love eating breakfast. It evokes memories of past repasts and the promise of more to come. I love it at just about any time: brunch, lunch, dinner, whenever.

Breakfast is the best meal. So why relegate it to the early hours when you might not, in your pre-caffeinated fog, appreciate a fragrant croissant slathered in butter. Or the silkiness of a perfectly poached egg. Or the delight in your companion’s eyes over a piled-high plate of pastries.

Personally, I like to dawdle in my pajamas while slowly awakening––drinking my tea, reading the newspaper, catching up online. The anticipation of digging into a colorful frittata when I’m good and ready is delicious.

Fortunately, Santa Fe’s breakfast options shine like the early morning sun breaking over the Sangre de Cristos, whenever you want it. In fact, many places serve breakfast throughout the day.

Santa Fe Breakfast Restaurants

Families Welcome

Harry’s Roadhouse has a comprehensive breakfast menu: oatmeal, pancakes, French toast, eggs and omelets, and occasionally grits. Even picky eaters will find something to please. The homemade turkey sausage is dynamite, and they are one of the few places west of Pennsylvania with scrapple on the menu. Grab a coffee cake to go.
harrysroadhousesantafe.com

Tune Up serves neighborly breakfasts and brunches with Latin flair. The huevos El Salvadorenos come with black beans and fried bananas. Savory pupusas are customer favorites. Carb-loaders will swoon over three kinds of pancakes, stuffed French toast, and Irish oatmeal. Always busy, this local joint does a bang-up takeout trade, too.
tuneupsantafe.com

The Plaza Café attracts breakfast crowds with generous portions, speedy service, and New Mexican and American favorites. Breakfast is served until 4 p.m. on the Southside’s Zafarano Drive, and all day on the Plaza…since 1947.

Special Occasion

Terra at Four Seasons Rancho Encantado Resort does breakfast and weekend brunch with a small but mighty menu of fancified choices served with endless views towards the Jemez Mountains. The drive there is out of this world, especially after a fresh snowfall. Terra’s attentive staff deliver the special touches worthy of its Four Seasons’ setting. Prickly pear granola parfait, anyone?

La Plazuela at La Fonda on the Plaza has been treating visitors and locals to a picturesque setting (check out the hand-painted windows and interior fountain) for 100 years. Brioche French toast and malted Belgian waffles will impress guests or business colleagues. Great spot for holiday brunch for the whole family.

In the Heart of SF

Clafoutis made a name for itself with house-made French pastries, breads, and macarons, all by the Ligier family who hail from eastern France. The busy breakfast hubbub fades away once you’ve bitten into a tender omelet served with crunchy baguette, or a caramelized fruit crepe, all washed down with a bowl of café au lait. It’s Paris in the heart of Santa Fe.
clafoutis.biz

Dolina’s Eastern European roots shine in owner Anna Marie’s baked goods from family recipes made with fresh, simple ingredients. Try her nutty granola with yogurt, breakfast croissant sandwich, or Walnut Cinnamon Swirl French. You can also try Toast or morning soup of organic New Mexico lamb broth with poached egg. Then take home something sweet for later.

Chocolate Maven has delighted Santa Fe for 50 years with its stellar selection of cakes, pies, breads and desserts. Those breads, including gluten-free options, find their way onto the breakfast menu as toast and French toast to accompany eggs, frittatas, and more.

The real attraction is watching the bakers behind the enormous window rolling dough, folding croissants or filling pastries. Pro tip: the blue corn blueberry pancakes with piñon maple syrup are the best in town.

Longtime, Everyday Favorites

Tia Sophia’s breakfast burritos have been the stuff of legend since 1974 when the Maryol family opened up a place for New Mexican comfort food. While its downtown location attracts plenty of visitors looking to fuel their days, Tia’s is really a locals’ restaurant. There are no concessions for timid taste buds: the menu warns diners, “Not responsible for too hot chile!”

The Pantry does basic breakfast right at three locations in town. Whether eggs and bacon, a breakfast burrito, pancake, or New Mexican favorites like huevos rancheros, The Pantry is the diner everyone wishes they had in their neighborhood. The original location on Cerrillos Road has been around since 1948.

Worth the Drive

Café Fina calls its breakfast service Daily Brunch, and it’s available until 3 p.m. Tuesday through Sunday. The ricotta pancakes are worth the short drive up I-25 to the Clines Corners exit where this converted gas station turned counter-service café offers healthy versions of traditional breakfast items using organic eggs and New Mexico feta and asadero cheeses.

The brunch menu also includes burgers, chicken, Reubens, fish sandwiches, and salads.

San Marcos Café & Feed on South NM 14 has a homey feel with a woodstove in the front room and kiva fireplace in the other. Fowls and peacocks strut outside. Try the cinnamon rolls (also available in the feed store), coffee in their cute mugs, and the biscuits and gravy.

House favorites include eggs Florentine, cheese blintzes, and corned beef hash. All menu items available until 2 p.m. daily.

Tesuque Village Market enjoys a reputation for classy comfort food featuring fresh seasonal ingredients. The wait at certain times may be long, but you can always browse the market’s selection of local comestibles, artwork and other goods until a table is available. The scenic drive via Bishop’s Lodge Road through Tesuque is also a draw, especially with out-of-towners in tow.

Albuquerque, Bernalillo and Las Vegas Breakfast Restaurants

The Grove Café Market

If you’re a Breaking Bad fan, you recognize The Grove as the hip café and market where Walter White met Lydia in later seasons. Not only can you get a great cup of coffee, latte or cappuccino with your served-all-day breakfast frittata or avocado toast, the sweet potato hash, croque madame or smoked salmon on a house-made English muffin are worth the often-long lines to order.

Take a signature red velvet cupcake home for a snack, too.

The Frontier

Counting the number of John Wayne paintings is a perennial challenge at The Frontier. As is bearing the heat of the green and red chile, liberally ladled on breakfast burritos (tortillas made right in front of you!), omelets, and huevos rancheros.

This UNM-area landmark attracts students, business folks, local celebrities, and tourists looking for filling New Mexican meals (with burgers and sandwiches, too) from 5 a.m. to midnight, seven days a week. And those famous cinnamon rolls? They are the size of your head and demand to be paired with a glass of fresh-squeezed OJ.

Slate Street Café

Nestled behind the courthouses in Albuquerque’s downtown, Slate Street Café’s elevated breakfasts combine the best, local ingredients with generous portions made from scratch. The turkey sausage is a superb addition to a breakfast burrito, and the huevos rancheros feature Duran Central Pharmacy’s famous red or green chile.

The forest berry Dutch oven pancake and a glass of curated bubbly are reason enough to go for the weekend’s all-day breakfast.

Tia B’s La Waffleria

Perhaps the most original waffle spot you’ve ever visited, Nob Hill’s Tia B’s La Waffleria made-to-order waffles come traditional, buttermilk, yellow corn masa, buckwheat, biscuit, or blue corn, topped or filled with interesting ingredients.

Go sweet like the coconut and mango or blueberry lavender, or savory with salmon and lox, chicken and waffles, or carne adovada. Or build your own by picking a batter and up to three toppings and a sauce. An inventive coffee drink (cinnamon dulce or maple latte, anyone?) completes your meal.

Charlie’s Spic & Span Bakery

Charlie’s is a crown jewel of breakfast seven days a week in Las Vegas, NM with lines out the door on weekends. Get there early or prepare to wait for fresh-baked donuts, cakes, and pies––it’s torture! The chile is HOT at this local favorite that draws folks from miles away for papas skillets, country fried steak and gravy, carne adovada burritos and bottomless hot coffee.

Range Café

Range Café in Bernalillo is less than an hour south, with five more locations around Albuquerque. While the bakery case invites diners to try an éclair, some hold on for giant cinnamon rolls, huevos rancheros, omelets, French toast or pancakes.

With its rustic, artsy décor (buy a painting from a local artist), generous portions, and amiable service, The Range is THE place for breakfast, especially on the weekends.

Story by Kelly Koepke
Photography by Tira Howard
Styling by Keith Recker

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