FOR A GREEN CHILE CHEESEBURGER

Housed in a 1913 adobe that was a former trading post, Bibo Bar & Grille serves up some of the spiciest green chile cheeseburgers west of the Río Grande. The authentic dive bar ambience attracts travelers—and lots of bikers—for the old-school culinary experience. ALSO TRY: Isleta Grill, located on Isleta Pueblo along the original alignment of Route 66, is the reigning champion of the New Mexico State Fair Green Chile Cheeseburger Challenge. 

La Cita Restaurant remains a colorful Route 66 staple in Tucumcari. Photograph by Jen Judge.

FOR THE CHILE HEAD

Even with all of Tucumcari’s neon bling, the sombrero-shaped La Cita Restaurant still stands out for its red and green—chile, that is. “It’s just the way we would make it at home,” says Abby Mares, who co-owns the restaurant with her husband, Jerry. Her original recipes include panko-crusted chile rellenos, stuffed sopaipillas, enchiladas, and huevos rancheros, all ladled with savory green or earthy red chile. “We sell an equal amount of both,” she says. ALSO TRY: At La Villa Burgers and Boba, in Santa Rosa, add a side of US 84 Fries, smothered in green chile and cheese, to any road-themed burger.

The Ranch House's red chile-honey baby back ribs remain a longtime favorite in Santa Fe. Photograph courtesy of the Ranch House.

FOR THE BBQ OBSESSED

Take it slow—just like the barbecue—at Junkyard on 66 Brewery, in Grants, where the vintage cars, hubcaps, and grills that serve as decor are as much a draw as the food. Sample owner Henry Lackey’s pitmaster skills with the Super Junkyard Sandwich, which stacks chicken, pulled pork, and brisket. “Most people say it’s the best barbecue they’ve ever had,” says the Grants native. ALSO TRY: For years, the Ranch House’s red-chile-honey-glazed baby back ribs have lured travelers from the original 1926 alignment in Santa Fe.

Add a sweet roll to your order at Frontier Restaurant. Photograph by Douglas Merriam.

FOR THE EARLY BIRD

For more than half a century, Albuquerque’s Western-themed Frontier Restaurant has provided a sweet start to the day with its sticky, satisfying Frontier Sweet Roll. “We sell them by the six-pack,” says owner Larry Rainosek of the treat people love to take home. ALSO TRY: In Albuquerque, jump- start the day with Barelas Coffee House’s Huevos Rancheros Deluxe.

Fresh bánh mì from Albuquerque's Coda Bakery offers a flavorful detour along Route 66. Photograph by Douglas Merriam.

FOR THE WORLD TRAVELER

Many Albuquerque locals swear that the best banh mi in the city comes from Coda Bakery. The James Beard Award–nominated lunch spot is an ideal place to grab Vietnamese street food—and an avocado smoothie with boba—for the road. “Our sandwiches are made from scratch and are completely authentic,” says chef and owner Uyen Nguyen. ALSO TRY: Albuquerque’s Soo Bak Seoul Bowl’s Korean-fusion tacos, birria, and ramen pack bold flavors that you’ll remember long after you’ve hit the road.

Inside 66 Diner, Route 66 memorabilia, jukebox-era details, and classic diner fare keep the Mother Road alive. Photograph by Jen Judge.

FOR A SHAKE BREAK

The 66 Diner’s jukebox, neon signs, turquoise booths, and loads of Americana have welcomed Albuquerque diners since 1987. Grab a seat at the old-fashioned soda fountain, order the bestselling vanilla shake, and watch the magic happen. “We make our milkshakes by hand,” says co-owner Summer Willis. “It’s a bit of a throwback.” ALSO TRY: Plaza Café’s retro soda fountain serves a frothy shake that makes a sweet complement to the New Mexico favorites.

Try the duck-fat flour tortillas at Mesa Provisions. Photograph by Douglas Merriam.

FOR AN AWARD-WINNING EXPERIENCE

After just a few bites of the signature smoked half chicken with duck-fat flour tortillas at Mesa Provisions, it becomes clear why chef and owner Steve Riley was a James Beard Award finalist for Best Chef: Southwest this year. The Albuquerque restaurant’s seasonal small plates are imaginative and delicious. ALSO TRY: Burque Bakehouse’s green chile croissant and other European-style pastries with a New Mexico twist have earned the Albuquerque bakery two James Beard Award semifinalist nods. 

Fuel up at Silver Moon Café in Santa Rosa. Photograph by Jen Judge.

FOR A KEEPSAKE

Since 1947, Earl’s Family Restaurant, in Gallup, has drawn travelers and locals for Navajo tacos and the chance to buy handmade Native jewelry directly from artists who walk from table to table. Owner Ralph Richards says customers appreciate the chance to shop, eat, and talk with Navajo, Santo Domingo, Zuni, and Hopi artists. “Almost everybody leaves here with some kind of souvenir,” he says. ALSO TRY: Stop at Santa Rosa’s Silver Moon Café for big plates of New Mexican cuisine and a gift shop brimming with treasures.

Del's Restaurant has welcomed hungry Route 66 travelers to Tucumcari for decades. Photograph by Steven St. John.

FOR A THROWBACK VIBE 

In a refurbished Santa Fe gas station, Harry’s Roadhouse packs in the crowds for traditional New Mexican fare, comfort food specials, and the mile-high lemon meringue pie. The fun and funky vibe fills the roadhouse with vibrant colors from the front door to the flower-filled patio. “Each room is different,” says co-owner Kathleen O’Brien. ALSO TRY: Del’s Restaurant, in Tucumcari, is famous for its chicken-fried steak and heaping helpings of hospitality.

At Albuquerque's Bow & Arrow Brewing Co., travelers can sip beers brewed with Southwestern ingredients. Photograph by Minesh Bacrania.

FOR A COLD ONE

At Bow & Arrow Brewing Co. in Albuquerque, the first Indigenous women–owned brewery in the country, the beers are crafted with blue corn, juniper berries, prickly pear, and other flavors of the Southwest. Sit on the patio and raise a glass to the 2026 James Beard Award finalist for Outstanding Bar. ALSO TRY: Play some bocce or horseshoes with a Green Chile Cerveza in-hand on Sierra Blanca Brewery’s half-acre beer garden in Moriarty.