It's worth ditching the carryout containers and breaking out the plates for these restaurants' upgraded take-out. Illustration by Chris Philpot.
Down the street from the New Mexico State Capitol, chef and owner Louis Moskow serves traditional French food and a stellar assortment of wines. When health measures forced him to revamp 315’s takeout menu, he created several two-person dinner options, such as a cassoulet with braised endive salad and pumpkin parfait. He also launched a variety of cook-at-home frozen dumplings, inspired by styles from around the world. “It’s something I always wanted to do,” Moskow says. 315 Old Santa Fe Trail, Santa Fe; 505-986-9190
Del’s has been a brick-and-neon fixture along Route 66 in Tucumcari since 1956, serving homestyle meals to hungry travelers. Sisters Yvette Braziel-Peacock and Yvonne Braziel bought the business 25 years ago from their mother, Jessica Braziel, “so she’d stop bossing us around,” quips Yvette. “As if that would ever happen!” On any given day, you’ll still find one of the sisters cooking steaks, catfish, and New Mexican favorites. Place an order for delivery, and the other might bring the heaping helping of local comfort to your door. 1202 E. Historic Route 66, Tucumcari; 575-461-1740
In 2016, Chef Jennifer James and her partner, Nelle Bauer, opened their Albuquerque love letter to French cuisine, and they’ve felt the warm embrace of the community ever since. “This love goes both ways,” says James. That includes adding a weekly DIY dinner to the seasonal menu. The make-at-home meal for two has everything for favorites such as bison au poivre. Customers also appreciate the Nob Hill eatery’s handy market. 3509 Central Ave. NE, Albuquerque; 505-433-5911
While running the trading post in Tohlakai, near Gallup, PeeWee Ulibarri turned the store’s overripe bananas into a banana bread business out of her home kitchen. That operation evolved into PeeWee’s Kitchen, where locals gather over breakfast burritos, lamb stew, and the weekly roast beef special. “When you set a plate of food in front of people, they’re happy,” says Ulibarri. “It’s instant gratification both ways.” 1644 S. 2nd St., Gallup; 505-863-9039
There’s a joyfulness about the food at Revel—maybe because the Silver City spot grew out of the campfire revelry between husband-and-wife owners Brian and Kelsey Patterson and their partner, Jesse Westenberger. “We believe that our food should be fun and that you should have fun eating it,” says Kelsey. That’s not difficult with farm-to-table fare such as apple-cider-braised pork shoulder. Revel’s take-and-bake meals and pizza kits showcase its “play with your food” mentality. 304 N. Bullard St., Silver City; 575-388-4920