Four people sit around a wooden table in a cozy restaurant, engaged in conversation and eating.
Santa Fe
LEO’S

In a converted midcentury auto shop on Hickox Street, Leo's has quickly become one of Santa Fe's most talked-about new tables. Chef Zakary Pelaccio's menu draws on Thai and Malaysian traditions, with small plates designed for sharing. 

Two square plates on a light surface; left dish has beef and vegetables, right has pad thai with chicken.
Santa Fe
NATH'S INSPIRED KHMER CUISINE

Inside Chomp Food Hall, Nath's Inspired Khmer Cuisine brings Cambodian home cooking to a steady stream of regulars and first-time visitors. Chef Kimnath Gyallay-Pap's green coconut curry and turmeric noodles remain among the counter's most sought-after dishes. 

A gourmet spread featuring a martini with an olive, a bucket of crispy fries, a wedge salad with tomatoes, and fancy nachos.
Santa Fe
MARKET STEER STEAKHOUSE AND TACK ROOM

This stylish modern steakhouse pairs lavish cuts with warm hospitality, but its Tack Room bar steals the show—home to Santa Fe’s happiest happy hour. Signature bites like the Caviar Frito Pie and pitch-perfect cocktails keep the room buzzing with locals and visitors.

A close-up of a Sonoran-style hot dog wrapped in bacon and nestled into a soft bun, covered with toppings.
Las Cruces
LALO’S SONORA STYLE DOGS

Near downtown Las Cruces, Lalo’s draws a crowd for its bacon-wrapped hot dogs tucked into pillowy buns. Owner Louis Sena created the truck six years ago as an homage to his late brother, and it’s since been named the No. 2 food truck in New Mexico by AAA. Load yours with grilled veggies, or feel the heat with a Dozer Dog, featuring ghost pepper mayo and four-chile inferno sauce. “Obviously, it’s a challenge to everybody: Can I eat the hot one?” Sena says. 

Grilled sandwich with melted cheese, sautéed onions, and bell peppers between toasted bread; golden, gooey, and appetizing.
Albuquerque
SRB SANGWICH SHOP

After a three-year hiatus, Albuquerque  chef Marie Yniguez returned to the sandwich game last year with a food truck parked at Marble Brewery. SRB sandwiches are shareable “big bites of flavor,” Yniguez says. “We make everything from scratch, from our pickles to our honey mustard.” 

A takeout box with crinkle-cut fries covered in melted cheese, green chili, and herbs sits next to a juicy burger.Deming
EL GATO NEGRO GRUB

Torre and Bella Johnson launched El Gato Negro as a lemonade and fruit cup stand at Deming’s baseball complex in 2018. Today, their popular food truck still pours fresh-squeezed lemonades (try the blue coconut) alongside tacos, sandwiches, and loaded fries piled with everything from truffle sauce to barbacoa. “We love variety,” Torre says. “We just wanted to make good food.” 

Plated ceviche with tortilla chips, diced mango, cucumber slices, pomegranate seeds, and colorful garnishes.
Santa Fe
BELLA'S CASA CHIMAYO

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.

A plate of crispy fried artichokes next to a glass of Champagne on a simple, elegant table.
Ojo Caliente
NOSA RESTAURANT & INN

At the end of a winding dirt road, Chef Graham. Dodds serves reservation-only tasting menus build around seasonal ingredients sourced close to home. The weekend-only dinners unfold course by course in an intimate dining room that reflects his personal approach to farm-to-table cooking. 

A plated cheeseburger with hand-cut fries presented on a stylish restaurant table.
Taos
JULIETTE

Inside Hotel Willa, Juliette balances a stylish dining room with a lively bar scene, serving dishes like roast chicken over corn grits and fennel pollen crackers with smashed avocado. Late hours, live music, and happy hour help make it one of the few Taos spots open until midnight on weekends. 

A white plate with crispy fried chicken topped with radish slices and microgreens, set against a teal cloth. Ingredients and chopsticks surround it.Santa Fe
ALKEMĒ

Alkemē explores Vietnamese heritage cuisine through dishes like turmeric-marinated cod with dill inspired by Hanoi's cha cá. The menu reflects chef Hue-Chan Karels's migration story while incorporating additional influences from collaborator Erica Tai's cooking background. 

Chef Danny Calleros puts on a show.
Sunland Park
ARDOVINO'S DESERT CROSSING

A longtime Italian-American favorite near Mount Cristo Rey, Ardovino's is evolving under chef Danny Calleros with seasonal sourcing and ingredients from local farmers and the restaurant's own garden. Wood-fired pizzas and house-made pastas remain central to the menu. 

A pink-painted dining room filled with plants, small tables, and warm ambient lighting
Albuquerque
WOLF 'N' SWALLOW

This downtown wine bar pairs Cajun-inflected small plates and rotating specials with an ambitious natural wine program emphasizing women producers. Deviled eggs with chili crosp and caviar and buttery broiled oysters reflect the restaurant's playful "chaos cuisine" approach. 

A takeout container with Spam musubi, glazed chicken, macaroni salad, and another with sliced spam topped with sauce. A can of Aloha Lilikoi Passion and utensils are nearby.
Las Cruces
WAVEZ FOOD HAWAIIAN-CAJUN

Founded by three college roommates, Wavez blends Hawaiian comfort dishes with Cajun flavors in plates like Aloha chicken and the sesame-topped Katsu Delight. After building a following through catering and a food truck, the restaurant opened a brick-and-mortar near Apodaca Park in 2025. 

The chic dining room features dark walls, romantic lighting, and a modern-industrial bar, setting it apart from Corrales’s more rustic local businesses.
Corrales
FORTY NINE FORTY

Chef Jonathan Perno's rotating Tuesday and Wednesday prix-fixe tasting menus highlight seasonal ingredients in a low-lot Corrales dining room. The four-course format changes weekly, with more than 50 dishes already cycling through the concept. 

Gourmet dish with sliced meat, pink pickled onions, creamy sauce, roasted vegetables, and sesame-topped wedge on a white plate; wine glass nearby.
Taos
SUCHNESS

Run by a four-person team near Taos Plaza, Suchness serves contemporary American dishes shaped by local produce and inventive flavor combinations. Signature plates include smoked carrot bolognese rigatoni, curried Maine lobster, and 48-hour beef short rib.

A person in a striped shirt and baseball cap stretches pizza dough in a bright kitchen, while another person in an apron prepares ingredients nearby.
Gallup
305 FIRE PIZZA

Using heritage grain flour from Hayden Flour Mills, chef Collier Kempton produces two-day-proofed sourdough pizzas baked in an 850-degree oak oven. Rotating omakase pies and topping like seasoned ricotta, roasted zucchini, and house-made mutton sausage highlight the menu.

Silver City
THE CUBAN GUY

Open just a few weekday hours, The Cuban Guy draws lines for sandwiches made from owner Mario Garcia's grandmother's recipes, including a Cubano layered with pork, ham, Swiss, pickles, and mustard on hot-pressed bread.

Mad Jack's meats are smoked overnight and sliced fresh the next morning.
Cloudcroft
MAD JACK'S MOUNTAINTOP BBQ

Known for brisket and ribs, this Texas-style barbecue destination routinely draws long lines and serves thousands of pounds of brisket each week in summer. The restaurant closes when the food runs out. 

Jerry’s Cafe serves up New Mexico favorites in Gallup.
Gallup
JERRY'S CAFE

A Gallup staple for American and New Mexican comfort food with a twist, Jerry's is especially known for its breakfast stuffed sopaipilla filled with eggs, beans, and green chile and smothered in red chile.

At Mesa Provisions, the smoked half chicken is glazed in red chile honey.
Albuquerque
MESA PROVISIONS

Chef Steve Riley moved Mesa Provisions to a larger space across the street from its original Nob Hill location, adding seating, a new cocktail program, and a bigger kitchen for its farm-to-table menu.

Plate of Colombian food with rice, fried plantains, avocado, beans, corn salad, and a poached egg.
Albuquerque
BUEN PROVECHO

Chef Kattia Rojas expanded her Costa Rican concept from the El Vado Motel courtyard to a Barelas location with more emphasis on grab-and-go service and dishes like banana-leaf-wrapped tamales.

Taste mussels posole, a bold seafood twist on a New Mexico classic.
Santa Fe
COYOTE CAFE

Executive chef Dakota Weiss returned to the longtime Santa Fe restaurant in 2025 with a menu influenced by Latin American flavors and her experience working with French chef Bruno Menard.

Albuquerque
TONY'S PIZZERIA

Opened by chefs Tony Nethery and Izz Rivera, Tony's focuses on chef-drive New Mexico-style pizza alongside specials like ahi tuna crudo.

A wood-fired margherita pizza with charred crust, melted mozzarella, and fresh basil leaves.
Santa Fe
TENDER FIRE KITCHEN

After building a following as a pop-up, Tender Fire Kitchen opened a Midtown Campus location serving wood-fired sourdough pies with toppings such as soppressata and hot honey.

Silver City
FIRE & ICE

Owner Mark Hahn relocated his mobile pizza kitchen from Oregon and now serves rotating personal pies at local pop-ups, including combinations like Bacon Blue and Spicy Pepperoni with green chile and hot honey.

Plates of soup, steak with sides, and bread.
Eldorado
FABLE MARKET & RESTAURANT

This Eldorado Agora spot offers a wide-ranging modern American menu alongside take-bake items  like chicken pot pies and empanadas

Santa Fe
OZU

Chef Jeffrey Ozawa's Lena Street restaurant highlights Japanese comfort dishes like onigiri and dashi rice porridge, along with a signature sake bento rooted in family tradition.

Santa Fe
GATSBY'S

This Railyard cocktail lounge pairs Art Deco style with steaks, seafood, and late-night dishes like lamb lollipops, inspired by the spirit of the Roaring Twenties.