Restaurants in Taos

Refuel after a vigorous workout on the slopes with wild boar chiles rellenos, mesquite-grilled pork, and other southwestern specialties at the Roasted Clove, which is steps from the base of the Angel Fire Resort ski area.

Chef Zeke Lambert’s contemporary regional dishes are often inventive; try the calabacita (pumpkin) and feta cheese tamales, drizzled in Chimayo red chile sauce, honey clove-poached apple, and black beans.

Chef Josef Wrede serves contemporary Southwestern dishes like hedgehog-mushroom risotto and ruby trout with golden caviar in a cloistered space of dark wood and private alcoves.

For outstanding steaks and Taos’s most amazing sunset views.