Restaurant Roundup Roadtrip: A peek at Two Taos restaurants
Taos is visual, tactile, and both pleasing and relaxed to all the senses. Besides being a cultural mecca, it is a historical site, an athletic challenge every season of the year, and has plenty of cafes and restaurants to feast on good food.
The first day or two, beware of high altitude headaches. Drink an enormous amount of water, a little amount of alcohol and dine lightly. After plenty of sleep, indulge.
We recently went to Stakeout at Outlaw Hill, nine miles south of Taos toward Albuquerque. The drive is part of the experience. Early in the evening there is an amazing view of mountains and clouds in every direction. Renie is leaning over the driver taking a multitude of photos from the car and what appears but two rainbows. Another culmination for the soul.
Turn left onto a well-marked dirt road to set the stage. It was warm at the time so we ate indoors, but within the hour the weather was perfect to dine on the patio and enjoy the sunset.
Everything from the buffalo ribeye with chipotle cilantro butter, filet and lobster, rack of lamb with fresh herb and garlic crust, to roasted duckling with apricot, sage, and port wine sauce, and wild sockeye salmon with green chile bechamel, is simply delicious. Renie chose the special veal chop with porcini butter because she always orders that when offered. ItÂ’s an expensive menu, but the portions are large enough to split and not leave hungry.
Experiment with flavors from the wine list. If you are only a white wine drinker, there are some that are heavy enough for red meat.
DonÂ’t miss dessert even if you split it. Choices range from fabulous gelato, to chocolate Grand Marnier mousse, bourbon pecan pie, or apple, raisin, and Calvados Strudel.
Stakeout Grill & Bar
Eight miles South of Taos Plaza on Hwy. 68
Taos NM
575-758-2042
Open daily 5:00pm until closing
El Monte Sagrado, an adobe hotel on Kit Carson Road, features AAA Four-Diamond restaurant, De la Tierra. Executive Chef John Cox reflects a strong buy locally attitude while expressing himself with creative, whimsical, global food.
Small plates from Japan, El Salvador, Thailand, Vietnam, Texas and Canada range from a summer roll to barbecue ribs. A French soup, spring onion vichyssoise, is flavorful and comforting, while exchanging classic leeks for spring onions.
Order your steak ‘chimichuri style’ from Argentina, your harissa lamb Morocco style with barbecued eggplant and goat cheese timbale, or New Mexico style bison filet with blue corn posole and sopapillas. The best of all is Chef Cox’s forest mushroom risotto with chanterelles, Parmesan, herbs, and truffle. It takes talent to produce a perfectly cooked risotto.
El Monte Sagrado De la Tierra
317 Kit Carson Road
Taos NM 87571
575-758-3502
Open 6:30pm to 9:30pm
