JULIAN LUJAN
The Stakeout, Taos
Just south of Taos, the Stakeout sits atop Outlaw Hill among a forest of piñon and juniper. Known primarily as an events venue—where couples often exchange vows against the dramatic backdrop of the Río Grande Gorge—the restaurant is garnering new attention for its seasonally driven cuisine from chef Julian Lujan. A member of Taos Pueblo, Lujan joined the kitchen last year, returning home from a far-flung journey. He attended culinary school in Italy before landing in demanding California kitchens, where he became an executive chef at just 21. After several years cooking in Oakland and San Francisco, a move to Maui reshaped his perspective. When the pandemic shuttered restaurants, Lujan taught himself to farm, eventually managing an 80-acre operation growing herbs and vegetables shipped across the Hawaiian Islands. That experience now anchors his cooking, which weaves Native food traditions, fermentation, whole-animal butchery, and small-farm produce into artfully plated dishes that feel both grounded and exploratory. “If you put good energy into what you’re growing,” he says, “it will grow right back.” —Jim O’Donnell
101 Stake Out Drive, Ranchos de Taos; 575-425-0065
JOAQUIN QUINTANA
Bella’s Casa Chimayo, Santa Fe
Bella’s Casa Chimayo found new life—and a devoted new following—when Joaquin Quintana (Diné) and his wife, Benina, took over the historic Water Street property in 2021. Their menu blends New Mexico favorites, using family recipes from Española, with traditional dishes across the Americas. Elote arrives slathered in butter, cotija, and lime, the kernels carved off the cob tableside. Charred chiles en nogada feature layered, earthy flavors, while bison short ribs pay homage to Native American foodways. In summer, bright ceviche references an Incan culinary legacy. Even the chile carries continuity, sourced from the colorful restaurant’s original owners, who grow them in Río Arriba County. “We build depth into all our traditional dishes,” says Quintana, who grew up in the Four Corners region and previously ran Bella’s Mexican Grill, in Taos, with Benina. “We’re sharing our culture through food, and every person coming through the door is our relative who we love.” —Jennifer Levin
409 W. Water St., Santa Fe; 505-428-0391
JASON PIERRE
La Vie Est Un Bistro, Silver City
Haitian-born chef Jason Pierre moved to the U.S. at age 12, later discovering a calling in restaurants while working as a dishwasher. He made his way up the kitchen ranks, studying classical French techniques at James Beard Foundation co-founder Peter Kump’s New York Cooking School and interning in Paris. Working in a Michelin-starred restaurant, a jazz club in New York, and a ritzy dining room in Connecticut sharpened his skills. Later, while cooking at Eastern and Western New Mexico universities, he discovered green chile. “I chopped it up and sprinkled a little in fruit salad with a lemon-passionfruit vinaigrette,” he says. “People called it dessert.” In September 2024, Pierre opened La Vie Est Un Bistro, a decidedly unhurried 28-seat spot in Silver City, where a seasonal menu blends French technique with unexpected pairings—like a blue cheese dessert with a balsamic-raspberry-rosemary reduction. The result is a worldly—and welcome—addition to downtown. —Jennifer C. Olson
112 W. Yankie St., Silver City; 575-284-7006