A few weeks ago I traveled to New Mexico with my family and spent several days exploring Santa Fe. The trip was part of New Mexico’s True Flavors campaign, and it turned into a delicious introduction to the city’s vibrant food and drink scene.
Let’s begin this travel piece with margaritas—they were the standout memory from the trip.
This is Part I of a three-part Santa Fe travel series. I’m focusing on drinks and food in this installment; the hotels that hosted many of these restaurants will be covered in the next post. There’s a lot to share—including a recipe—so here are the best spots we visited for cocktails and bites.
Fuego Restaurant at La Posada de Santa Fe
The margaritas at Fuego are as beautiful as they are flavorful. My favorite was the Nason’s Fancy (top right): charred chile agave, orange bitters and smoked sea salt combined for a layered, smoky-sweet cocktail. The Prickly Pear was stunning in color but didn’t have the same depth. A close contender was the Chile Ristra (bottom): pineapple purée and chipotle chile–cilantro infused agave created a bright, spicy-sweet balance that I’m still craving.
For food, the southwest chicken and chile pizza was a solid classic, but the real highlight was the deep-fried olives—a perfect bar snack: crisp, salty and addictive.
The Anasazi at Rosewood Inn of the Anasazi
At The Anasazi the margaritas were excellent, but the food truly stole the show. The empanadas were exceptional: the shell was tender and ungreasy, and the fillings were well seasoned. I’m usually not a big gazpacho fan, but the chilled soups we tasted were surprisingly vibrant and refreshing—so good I ended up sampling both mine and my partner’s.
We only had a small sampling, which left me wanting a full dinner here next time. I also appreciated that vegetarian and gluten-free options were thoughtfully integrated into the menu rather than tacked on.
La Plazuela at La Fonda on the Plaza (The Bell Tower)
Perched in the historic La Fonda, The Bell Tower rooftop offers one of the best views in Santa Fe. It also served my favorite margarita of the whole crawl: a straightforward, well-balanced jalapeño margarita. No fuss, no elaborate infusions—just a solid, perfectly executed cocktail. They were generous enough to share the recipe, which felt very hospitable.
The atmosphere here felt local and relaxed. Staff and patrons were cheerful and proud of their city, a warmth that came up again and again during our visit.
Luminaria at the Inn and Spa at Loretto
The margarita presentation at Luminaria was striking—and the drinks lived up to their appearance. By this point in the evening I was pacing myself with tastings, but I lost my restraint once the sliders and fish tacos arrived. The fish tacos were outstanding—some of the best I’ve had, which is notable coming from Southern California, where great tacos are everywhere. I polished off my plate (and perhaps my companion’s) without regret.
De Charro at the Inn of the Governors
This was our fifth and final margarita stop. The place was lively—exactly what you expect from a bustling local bar. De Charro is the spot for a solid burger alongside your drink: tasty, reasonably priced, and served in a convivial setting. It was the perfect way to ground the evening after sipping several cocktails.
Coyote Cafe
We finished the night with dessert at Coyote Cafe. Their coconut ice cream was the best I’ve had—creamy and naturally flavored, not dry or artificial. I lingered with a slice of banana cream pie after my partner headed back to the room (he doesn’t do dessert), and it was a perfect sweet ending to the evening.
That wrapped up my second night in Santa Fe during the New Mexico True Flavors tour: a night full of memorable sips and excellent food. The city’s mix of inventive cocktails, thoughtful menus and warm hospitality convinced me Santa Fe is on its way to becoming a major food destination.
Bell Ringer Margarita
1 serving
Ingredients
- 1.25 oz. Tanteo Jalapeno Tequila
- .75 oz. Patron Citronage
- lemon and lime juice
Instructions
Serve over ice in salted-rim glasses and garnish with a jalapeño slice.