By Stephanie and Walt Cameron
Publishers Stephanie and Walt Cameron are sharing some of their favorite finds around New Mexico in edible’s newest department, Eight Around the State. For this issue, they searched for establishments with great counter service. Though the Camerons traveled together to find these gems, they wanted to document places where they would feel comfortable dining alone—as they, and all of us at edible, often travel solo.
We would love to hear about our readers’ favorite eats around the state. Drop us an email at email@example.com with your best finds from anywhere in the Land of Enchantment.
What we are eating: Horseradish-crusted New York strip finished with balsamic glaze and demi sauce.
Atmosphere: Warm and inviting, with friendly bartenders and patrons. Definitely a locals hang out.
Worth noting: Lots of great daily specials with a mix of European and American cuisine and a focus on seasonality. They have a full bar with specialty cocktails—we tried the prickly pear margarita, and it was the perfect blend of sweet and tart. Dinner is served Tuesday through Saturday and brunch on Sundays.
Find: 221 NM-165, Placitas
What we are eating: Oh My, Candied Bacon; Flyin’ Pig Pork Wings; and Green Chile and Bacon Mac.
Atmosphere: Open and inviting counter bar where you can enjoy pastries with coffee or dinner with a cocktail.
Worth noting: From scratch cooking with an emphasis on wild, organic, and local. Open Monday through Thursday for breakfast, lunch, and dinner; lunch and dinner served Friday through Sunday.
Find: 2408 Sudderth Drive, Ruidoso
What we are eating: Filetto Cotta alla Cenere—Black Angus beef tenderloin cooked on coals and served with chimichurri sauce and house-made flatbread.
Atmosphere: With a wood-fired oven, rotisserie, and grill all within view of the dining counter, diners get a full sensory experience.
Worth noting: With a new chef on board, Randy Tapia, El Nido is pushing the envelope and embracing Argentinian asado. Happy hour 3–5 daily and dinner every night of the week.
Find: 1577 Bishops Lodge, Santa Fe
What we are eating: Grilled Moroccan-spiced chicken thighs with minted cauliflower purée, and arugula and artichoke salad served with a lemon gastrique.
Atmosphere: Warm and welcoming with very friendly staff.
Worth noting: Farm to table dining with a focus on seasonality and produce sourced from local farmers—comfort food with creative twists on Southern and Midwestern dishes. Dinner Tuesday through Saturday, brunch on Saturday and Sunday.
Find: 7 Ave Vista Grande, Santa Fe
What we are eating: Corn fritters with oyster mushrooms, blue cheese, and red chile.
Atmosphere: Small restaurant bar where you can get the lowdown on all the local happenings from the very friendly staff.
Worth noting: We also tried the house-made pecan pasta with chèvre, chard, cauliflower, asparagus, and a hard-boiled egg, which was divine. Their elevated comfort food is made from scratch and with seasonal ingredients. Open for lunch and dinner on weekdays and brunch and dinner on weekends. Closed Wednesdays.
Find: 304 N Bullard Street, Silver City
What we are eating: Spicy wings and green chile mac and cheese.
Atmosphere: The pub has a rustic charm with a very long bar that fills up quickly at happy hour.
Worth noting: A long-time staple of Las Vegas’ historic district, Dick’s originated as a liquor store in 1940. Dick’s is serving elevated bar food with an emphasis on northern New Mexican classics and contemporary American cuisine. Food served Monday through Saturday 11am–9pm, closed on Sundays.
Find: 705 Douglas Avenue, Las Vegas
What we are eating: Crispy Eggplant Napoleon with heirloom tomatoes, creamy goat cheese, tomato coulis, and basil oil.
Atmosphere: For a more elegant choice, we opted to sit at the bar in the restaurant versus the bar in the patio lounge. The conversation was great with very attentive staff.
Worth noting: Innovative plates that incorporate local and high-quality ingredients. Open daily for dinner at 5pm and for happy hour at 3pm in the patio lounge. They often have live music on the patio, which is open year-round.
Find: 10601 Montgomery NE, Albuquerque
What we are eating: Tostadas Compuestas with Mexican slaw, a New Mexican dish that originated at La Posta in 1939.
Atmosphere: There are two upbeat and lively cantina bars. Dinner comes with a show as you watch the bartenders make more than twenty different margaritas.
Worth noting: La Posta, built in 1939, occupies a large compound that consists of several shops, two cantinas, private rooms, and a beautiful courtyard in addition to the many dining rooms. Open for lunch and dinner on weekdays, and for breakfast, lunch, and dinner on weekends.
Find: 2410 Calle De San Albino, Mesilla
Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.