Taos is a funky mountain town full of galleries, museums, and little bed and breakfast places. The land surrounding Taos has long attracted painters, writers, and free spirits with its beauty, natural light, and wilderness. I stopped in at the historic Taos in for an afternoon snack on the Adobe bar patio, which faces Taos’ main street (and great people watching).
I ordered the Cowboy Buddha margharita – perfect and classic, made with Herradura Silver, Cointreau, hand-squeezed lime juice it was tangy, not sweet, and came ith a hard salt crusted rim.
A little peckish, I also ordered a bowl of green chili stew, a New Mexican classic usually made with pork. The Adobe Inn makes a vegetarian version, thick with roasted green chilies, tomato, onion and topped with cheese. Surprisingly spicy (which is just the way I like it) I needed all of the fresh flour tortilla served alongside it, eagerly ripped into pieces and dunked straight into the bowl.
For dinner I stopped in at Orlando’s, famous throughout Taos for it’s green chilies. A funky little place with a dia del muerto theme and a colorful, umbrella shaded patio, Orlando’s is a popular neighborhood joint, and the dinner rush starts early!
Chili Rellanos were stuffed with pepper jack cheese, breaded and crisply fried, then covered in “christmas” chili sauce (both red and roasted green chilies) and more cheese. Served with pinto beans and posole – another New Mexican classic made with hominy – it was a very filling meal, especially with the tri-colored tortilla chips and salsa I munched on while I waited and the homemade blue corn tortillas that came alongside the chilies. The dish was actually a bit bland, so I added a lot of the rich, deep red “extra” spicy chili sauce they make in-house.