Mine Shaft Tavern

Just a short drive out of the Santa Fe in the town of Madrid, there is the Mine Shaft Tavern and Cantina. It is reminiscent of an old school tavern or dive bar without frills or fuss but focused on great food and drinks with exceptional customer service. Parking is easily accessible in front and there are children’s menu options.  The bar offers cocktails and beer with tap options from local breweries.

In this trip I tried the Chile Cheese Fries and Crab Cake appetizers, and entrees were Brisket Melt and the Mad Chile Burger. The Chile Cheese Fries were served Christmas style, crispy homestyle fries bathed in red and green chile topped off with a melty cheese cap. Do I need to say anything else? It was crunchy, spicy ooey gooey goodness that would undoubtable would make my reflux protest, but man did it hurt so good!  Additionally, the crab cake was simply crab meat perfectly seasoned with a hint of green chile and fried to perfection with a crunchy cornmeal crust.  There were no fillers, and it honestly did not need the sauce or grilled lemon served with it.  

My brisket melt was served on a ciabatta bread with caramelized onions and roasted peppers with a side of coleslaw. The brisket was perfectly moist without being greasy and overall, the sandwich felt super light.  The piece de resistance honestly was the Mad Chile burger, a beef patty topped off with a combination of chopped roasted green chiles and a batter fried whole green chile draped in melty cheese. I will say the burger patty on its own was perfection, a super tasty charred beefy bite that could certainly stand solo. Every aspect of this burger worked perfectly together to create a fantastic Green Chile cheeseburger.

If ever you are in the mood for a little drive topped off with great food and an experience for your foodie log, drop in on The Mine Shaft Tavern and Cantina. It’s worth checking out!

Black Bird Saloon

Blackbird Saloon is a casual, no frills dining experience located on Main Street in Cerrillos. The menu is not large but filled with elevated classics and playful flavor twists. If you are heading to Madrid turn off in Cerrillos, you will not be disappointed. We tried the “Nest of Fries”, “the Ortiz”, “Campfire at the CrossRoads” and “Fuddled Outlaw” and everything was delicious. 

The Nest of Fries is a small basket filled with deliciously crispy, salty matchstick fries. These were addictive without being greasy and begged to be stuffed into a sandwich but alas, there was no room in “the Ortiz”.  MY wrap was Naan bread, stuffed with thinly shaved roasted lamb, dressed in spicy mustard , tomato and red onion. An elevated gyro if you must, the lamb was tender, fatty, melt in your mouth delicious contrasting with sharp mustard and brightness of the tomato and onion. The Naan bread was soft and fluffy but I do wish the lamb was a bit crisper but that is just my preference. 

The Fuddled Outlaw burger was fantastic,  good quality beef patty topped off with caramelized onions,  back bacon and hugged in a huge bun. My mouth could not properly bite through the entire burger!The light seasoning on that patty highlighted the delicious beef with added sweet richness from the caramelized onions which was perfect with a salty bacon bite. Hands down one of the better burgers I have had in Santa Fe. 

Since we were off the beaten path and feeling adventurous the “Campfire at the Crossroads” was ordered.  The elk and bison smokies were a little spicy with pronounced seasoning and had that perfect crisp bite while being deliciously moist.  It is served with both a  spicy and blueberry mustard which are perfect complements, a little tart and sweet. The rabbit and rattlesnake sausage, as apprehensive and hesitant as I was, I needed to try a small bite. It was moist,  lightly flavored similar to chicken and alligator. Not my favorite but yeah for me for trying it lol!

 I loved the casual vibe with the modern delicious menu options and drinks available. If you are a bit adventurous and don't mind straying off the beaten path. Check these guys out! They are doing some amazing things.  It's a small spot,  not a lot of frills and be prepared to wait a little but definitely worth it:).  If you check it out let me know what you think.

Bo’s Authentic Thai

A friend mentioned Bo’s Authentic Thai food truck to me in passing and then I saw some chatter in the Santa Fe Foodies FB group and decided to give them a try. I am not a Thai food connoisseur, just a mere foodie who loves experiencing new flavours and I really enjoyed everything I sampled. 

Bo’s Authentic Thai is a food truck located in the parking lot opposite Kaune’s Market on Old Pecos Trail. Parking is readily available and there are a few tables and chairs for immediate dining. The customer service was excellent with the cashier giving ideas on items to sample and the spice levels of different dishes. 

I ordered the Kanom Jeep (Shumai) to have while I waited for my full order of the special Tom Yum soup, Panang Curry and Thai-Styled Fried Rice. The cashier brought me my Kanom Jeep dumplings within 5 minutes after taking my order and they were delicious! Lovely wonton wrappers filled with a mixture of minced pork and shrimp and steamed to perfection. Each dumpling was easily the size of 2 regular Shumai and tasted so freshly made you were able to taste the juiciness of the pork followed by the sweetness of the shrimp in one bite. I could have easily eaten a dozen, and I will not lie, I did order another portion to go. 

The special Tom Yum soup came with a caveat that it could not be made mild, and I was concerned but plunged in for a taste. The Tom Yum was fantastic, a perfect balance of tart lemon from the tomato and lemon grass, earthiness from the mushrooms and sweetness from the shrimp with a sharp hit of lime at the end. As for the spice level, have you ever had the spice dance in your mouth? This burning and subtle warming of your tongue and then your lips with the finale of heat hitting your nostrils. It was easily one of the best soups I have ever had, it packed so much flavour and yet was refreshingly light. 

Panang curry was a first for me as my general go to is Green Curry but with the echoes of “we never tried that before” in my head from my husband I jumped in and ordered the pork.  This is a decadent and luxurious version of Thai curry that is mellow, nutty, and creamy. Bo’s version fills all those boxes and can be summed up as a perfectly balanced coconut curry perfumed with lime leaves. It is filling, rich and honestly is a great wintertime dish. 

The finale to my Bo’s experience was the Thai Fried Rice which I ordered with chicken. This dish was quite filling with rice being tossed with egg, chicken pieces and larger cut vegetables like carrots and onion. The flavours in the fried rice were very subtle, it was not soy sauce forward and you could taste each component, the egg, chicken and crunchy sweet vegetables with a pronounced black pepper flavour. Served with the fried rice are cucumber and tomato slices that are surprising great additions as they continue the subtle clean flavour. 

I really enjoyed everything I had at Bo’s Authentic, and I plan to go back to try the staple Green Curry and Pad Thai dishes. I believe it maybe a given that Kanom Jeep and the Tom Yum, if it is back as a special are going home with me maybe in large portions. I hope you give Bo’s a try and figure out your favourites and I am pretty sure they will be more than willing to answer any questions or concerns. So go and get “ Thaied up!” LOL 

Paper Dosa

Paper Dosa is a casual dining restaurant on West Cordova serving South Indian cuisine and well known for their dosas. Paper Dosa is an easy-going experience as reservations are not required and parking is readily accessible. It is family friendly as there are menu options for kids and the patio provides enough space between tables to allow kids to use their “outside voices”. 

The Chennai chicken is a great starter, nuggets of fried chicken coated lightly in warming spices. The chicken pieces were moist and tender with a finishing touch of spice reminiscent of coriander, cumin and chili. The yogurt raita served with it helped to temper the spice for my kid.

Lamb Keema Dosa and Farmer’s Market Uttapam are the main courses we selected, and they are served with Sambar, mint, and tomato chutney for dipping. Dosas are thin crispy crepes made from fermented rice and lentils served with savoury spiced fillings. The Uttapam is made with the same batter however, the fillings are cooked into it, so it resembles a thick pancake or flat bread. 

The Lamb Keema Dosa is easily the size of two dinner plates and can look intimidating. Trust me, you can and will finish it, lol. It is a very interactive eating experience as you break off a piece of the light crispy dosa, fill it with lamb and dip it into the sambar or chutneys. The sambar is like a spiced tomato gravy, that gives brightness and another layer of flavour. I really did enjoy this dish as it gave crunch from the dosa, flavour, spice and heat from the minced lamb and finished off with that rich gravy all in one bite. There was a gradual spice and heat that came from the mix of spices, but it was balanced by the sambar and chutneys. 

The Farmer’s Market Uttapam was filled with caramelized leeks, potatoes and topped off with grilled bok choy and carrots. This was a purely delicious carb filled satisfaction and was so tasty. The starchy goodness of potatoes in a fluffy pancake base with smoky sweet leeks, bright grilled carrots dipped into the sambar. Deliciously satisfying and worth returning to Paper Dosa. 

As desserts go, the Passionfruit custard totally surprised me, I expected a cross between a crème brulee and a flan. This is completely different, light, and airy passionfruit mousse, with tiny tapioca and coconut bites. This was a lovely ending to a great meal.  

I recommend visiting Paper Dosa and if you can’t decide what to have there is an affordably priced tasting menu that gives a great snapshot of their offerings. If you can’t find the time,

El Chile Toreado

Have you ever passed by Early Street and spotted a white food truck with a Chile moustache? Well then, my friend, you would have seen El Chile Toreado which has existed on the Santa Fe food scene for more than 20 years. 

In terms of accessibility, there are 3 designated parking spots with roadside parking. I will highlight that they do take phone orders, which is a great option since there is always a line. There are brightly coloured tables with benches if you choose to eat there. 

The menu is broken into four main categories Burritos, Tacos, Quesadillas, and Hot Dogs with multiple options in each category. I will preface this review by saying I have yet to try their hotdogs. I am generally not a hotdog person and I love their tacos so much it feels morally wrong to go there and not order a taco. You can get your choice of red or green chile sauce or both as well as a baggy of toppings for tacos which includes a cabbage cilantro mix, lime wedge, and whole grilled pepper. 

The burritos can be breakfast or lunch depending on the time of day and are easily the length and size of my forearm. My favourite breakfast burrito option is the Mixed Meat which is a delicious combination of chorizo, bacon, and sausage along with potatoes, egg, and cheese. It is the ultimate breakfast burrito in my opinion because each component is tasty on its own. Together with green chile sauce it is the ultimate breakfast indulgence and definitely “the breakfast of champions” if you can finish it. In terms of the lunch burritos, the favourite in my house is the Al Pastor Burrito served Christmas style. It’s a hefty serving of tasty beans, fluffy rice, and deliciously sweet and tangy grilled al pastor pork smothered in chile sauce and wrapped in flour burrito wrap.

The tacos are my favourite for multiple reasons, you can mix and match up to 4 options in one taco order and customize the toppings and sauce to your preference. My go-to order for myself is always a Pollo con Limon, Carnitas, Picadillo, and Al Pastor. I know, I have covered all the food groups there but hear me out, they are all so good in their own ways! The Pollo con Limon is chicken cooked with onions and jalapenos. It is a spicy flavourful chicken with a bite of lime at the end that honestly doesn’t need any chile sauce. Carnitas is a lovely slow-cooked pork that is shredded then cooked on the flat top, so it has a lovely, browned crust while still having a moist, porky bite. The picadillo is minced beef cooked with potatoes, onions, and chile which makes for a hearty filling taco that is almost reminiscent of an empanada. Finally, the Al Pastor which is pork marinated in adobo and cooked with pineapple. It is smoky and sweet and is topped off with a cabbage cilantro mix and chile.  It hits every flavour note.

El Chile Toreado does a really good job with quesadillas and the great thing is you can add your choice of protein. They are easily the size of an 8-inch plate and the interesting thing is these quesadillas have a cheese crust that rims the outside. This means you get that lovely, melted cheese enveloping your protein but also a crunchy cheesy bite all in one quesadilla. 

I have eaten my way through the menu of El Chile Toreado and thoroughly enjoyed it. I hope this encourages you to pay them a visit and grab a taste for yourself. If you do try the hotdog, let me know if it is worth giving up my tacos just once.

2021 Foodie Finds

As I round up 2021 I would like to highlight some of the new ingredients that I discovered or truly fell in love with and even techniques that I discovered or refined . Did you try anything new in the kitchen this year ?Any kitchen learnings ?

Seasonings :

• Paprika - I truly felt that paprika had no purpose except for adding colour to dishes or maybe my unrefined palate could not discern any flavour. However, I tried  Spanish smoked paprika from a tin and my mind was blown. It gives a deep smoky and light floral and earthy taste to anything ! I am in love honestly I have been sneaking it into a lot of seasoning rubs.

•  Coconut Aminos - this is often referred to as a replacement for soy sauce and I will admit I was doubtful.  I will say it does have a similar flavour profile to soy but it also had a nutty, warm almost caramel like vibe that does not leave the heavy salty feeling of soy . This has definitely been added into the rotation.

•  Thai Basil - I will say that I grew up knowing Thai Basil as Tulsi which is used in Hindu prayers so it has been mentally strange to think of it as herb for food. However, it is just magic in Thai dishes so I look forward to incorporating it into many things in 2022.

•  Trumpet mushrooms - These are often used a protein replacements for scallops, oxtail and seafood . While I do not see them as a replacement, their unique texture when cooked is firm and meaty not to mention quite filling.  These were indeed surprising .

Cooking Techniques:

• Roasting Chicken - to me there is not that can compare to a fantastically roasted chicken . I have done my fair share of experimenting with flavour profiles but the one technique that I believe gives the best chicken is using a dry rub on the exterior of the chicken and using a compound herb butter under the skin between the muscle and skin.

•  Joule Sous Vide - you know the old saying " We are cooking with gas" but sous vide is about cooking with water and it is a game changer . It maintains a constant cooking temperature to ensure juicy and moist proteins.  This has been an interesting early experiments but I think I will definitely be playing with this device a lot more in 2022.

•  Spice grinders - Making your own spice blends and seasonings really does elevate flavour in any dish. However, I broke my first spice grinder within my first 10 uses lol…clearly I was having a lot of fun. In 2022 I will be on the hunt for a new one but in the mean while I will be using my mortar and pestle.

Pre-Made:

• Thai curry pastes - the premade green and red curry pastes from Maesri and Mae Ploy have been mind blowing ! Honestly I have made green curry from scratch and it really is different but these pre-made pastes are comparable to home made . Honestly these with coconut milk and you can make any Thai curry to perfection.

• Chili Crisp - in the past year the popularity of chili oil and chili crisps have increased phenomenally . A friend introduced me to Ma Go Gai - spicy black bean and the chili crisp and honestly they are now in my pantry permanently. They are perfect to add to dumplings, to elevate a ramen or even to add additional flavour to stir fries, fried rice and noodle dishes

•  A-sha Noodles - This is a Taiwanese brand of noodles I discovered from World Market . It is not ramen like or on that spicy ramen trend but I honestly believe this is next big instant noodle trend . Noodles are boiled and tossed in a sauce (Hakka Spicy, Sweet Soy ,etc) and it is phenomenal ! Not ramen but yet so good ! If you are familiar with David Chang and Momofuku being one of the best ramen and noodle spots , they do make their own version of these with similar flavour and manufactured by the A-Sha Noodle brand . Give them a try, honestly with a llittle chili crisp, topped with an egg total deliciousness…

I hope these have given you some insight into my year, feel free to email and share some of the new foodie type things you tried in 2021.

Horno

• Vibe : Modern,sleek gastropub

• Price: Mid- Range ($35 - $ 40 person)

• Street Parking

• Food: Horno Restaurant is fairly new to the Santa Fe restaurant scene with a mixture of fusion small plates that is referred to the chef’s culinary journey . These small plates touch on Asian, Thai and Italian cuisines . The “Big Plates” are the chef’s take on some traditional offerings Po’ Boys, Burgers, Bouillabaisse.

• Must Taste : Smoked Chicken Wings, Char Sui Pork Belly , Dumplings, 24 HR Short Rib

Horno is a sleek contemporary dining experience that gives the feeling of a tapas or dim sum restaurant experience. A space to taste, sample and share dishes with a group and linger with cocktails and wine. In the midst of the crazy in the world at the moment it gives a communal vibe that has been absent in the recent year.

The customer service was great in every aspect from the host suggestions of digging into the wings sans utensils and even providing warm towels to clean up. The food was fun and at a price point that did not seem ridiculous. I enjoyed everything I tasted !

Check them out and let me know your thoughts https://www.hornorestaurant.com/menu

Pictured : Short Rib Cannellone, Char Sui Pork Belly, Smoked Chicken Wings, Squid Ink Linguine, Dumplings, Creme Brulee, Grilled Sword Fish over corn and mushrooms, 24HR Short Rib

El Nido

• Vibe : Relaxed upscale dining with a homey welcoming feel .

• Price: Mid- Range ($35-$60 person)

• Parking and take out available.

• Food: El Nido’s center piece is the live fire cooking station and the menu centers around grilled, wooden and open fire cooked items. The cocktails also mirror the lovely smoky and fire flavours of the food.

• Must Taste : Scampi all Aglio Piccante, Limoncello Roasted Chicken

El Nido was on my foodie list when we moved to Santa Fe however, with Covid 19 restaurant dining became too risky for me. I am really thankful that I saved El Nido for a time when I could have gone in to dine. It’s located in the village of Tesque off the beaten path of downtown Santa Fe and it really gives a warm welcoming feel to diners. The customer service was great in every aspect from the host to the prompt and efficient customer service. The food was superb and indulgent without feeling too heavy and at a price point that did not seem ridiculous. I am definitely looking forward to revisiting and trying some more offerings from their menu.

Check them out and let me know your thoughts https://elnidosantafe.com/el-nido/

Pictured below : Scampi all Aglio Piccante, Proscuitto wrapped Asparagus, Limoncello chicken, Lamb Chops and Creme Brulee