city of chefs
Taos, NM
W
hen visiting New Mexico
you will likely be asked
the official State question: “red or green?” Whatever your
chile preference, one thing is certain:
New Mexico is sought out by “foodies”
eager for a culinary experience unlike
any other.
That ’s why the northern New
Mexico town Taos is often a destination choice for travelers whose
experiences and adventures are led
by their taste buds. One of the original art colonies in America, Taos has
attracted creative types for decades.
This includes artists, writers, actors,
photographers and even culinary
artists whose creativity is expressed
not from a palette, but rather in one’s
palate.
Two fine dining restaurants that
have stood the test of time include
Lambert’s of Taos www.taosrestaurant
group.com/lamberts_of_taos, serving
American cuisine with an in-house
sommelier for the past 24 years. The
emphasis at Lambert’s has always
72 FOOD TRAVELER | WINTER 2013
been on quality and value. The sauces
are made from scratch. Some of them,
such as the lamb demi-glace, take days
to finish. When asked to describe us,
the word most often used by our loyal
local clientele is ‘consistent’. We are
also known for excellent service and
distinctive and fresh cuisine offered in
an elegant, warm and unpretentious
atmosphere.
Our signature dish is Rack of Lamb
with a red wine demi-glace, garlic
mashed potatoes and grilled asparagus.
We have sumptuous desserts made by
our new pastry chef and kitchen manager Michelle Myers. She uses only the
finest ingredients like organic eggs, Belgian chocolate and homemade white
chocolate ice c ɕ