Northern New Mexican with French technique$$$downtownTue-Sat 17:30-21:00; closed Sun-Mon
Chef Estevan Garcia cooks Chimayo red chile, posole, chicos and calabacitas with French technique upstairs in Hotel Chimayo near the Santa Fe Plaza.
Signature: Mushroom duxelle-stuffed chile relleno, Carne adovada ravioli, Chimayo red chile plates
Modern Mexican$$$railyardTue-Sun 17:00-21:00; closed Mon
Paloma cooks fresh, handmade Mexican plates and pours an extensive agave spirits list a block north of Tomasita's in the Guadalupe district.
Signature: Tacos al pastor, Aguachile verde, Mole negro
New American salad and seasonal$$railyardMon-Sat 11:00-21:00; closed Sun
Erin Wade grows the lettuces and produce at her 10-acre Nambe farm, then drives them daily to Vinaigrette's Don Cubero Alley adobe for entree-sized salads.
Signature: Sycamore salad, Omega salad with seared tuna, Hanger steak with chimichurri
African-Caribbean$$cerrillosMon-Sat 11:00-21:00; closed Sun
Chef Ahmed Obo cooks Swahili-inflected East African and Caribbean stews at Jambo Cafe in Santa Fe's College Plaza on Cerrillos Road, open since 2009.
Signature: Coconut goat stew, Jerk chicken sandwich, East African curries
New Mexican farm-to-table$$downtownDaily 11:00-21:00
Chef Josh Gerwin's Dr. Field Goods centres on a butcher and bakery; the Devargas-mall kitchen turns own meats and bread into chile-laced burgers and pizza.
Signature: House-made charcuterie board, Green chile cheeseburger, Wood-fired pizza
New Mexican$$downtownDaily 11:00-21:00; weekend breakfast Sat-Sun 08:00-13:00
Atrisco builds family-recipe red chile from sun-dried whole pods at Devargas Center, served with local Santa Fe lamb, beef and honey-glazed sopaipillas.
Signature: Red chile with sun-dried pods, Carne adovada plate, Sopaipillas with local honey