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Coyote’s Rooftop Cantina – Santa Fe, New Mexico

The Coyote Cafe on Water Street

The Coyote Cafe on Water Street

National Geographic Traveler once described Santa Fe as “a hypercultural hybrid–equal parts Wild West and New Age, Native American and Hispanic, old money and old hippie”…a city “used to mixing things up and still creating an oddly seamless whole.”  It truly is the City Different, a city with  an identity, substance and style all its own.  Is it any wonder it has earned acclaim as one of the most popular travel destinations in the world?

Yet, to many people, Santa Fe is as much an escape as it is a destination.  It is an adobe colored Mecca that preternaturally calls seekers to a spiritual and creative fulfillment they just don’t find elsewhere. Santa Fe draws them with an amalgam of spiritual tranquility, piñon-perfumed air and its accepting, non-judgmental culture.  It holds them captive with its beauty and its cuisine.  One of the defining elements of contemporary “Santa Fe style” has been the howling coyote, an art phenomenon originated by woodcarver Alonzo Jimenez a couple of decades ago.

A popular dining destination

A popular dining destination

While the coyote is prevalent in contemporary Native American mythology and generally represents a cunning, treacherous scourge, to New Mexico artisans he has been a blessing, displayed on every conceivable medium.  The howling coyote became so omnipresent that it became synonymous with Santa Fe style. In the culinary arts, Santa Fe style is most often associated with the Coyote Cafe whose logo is surprisingly not a howling coyote, but a flute-playing (ala Kokopelli) coyote about town with an unusually long, shaggy tail.

The Coyote Cafe, founded in 1987 and going strong more than two decades later, is considered by cognoscenti to have created the template for modern Southwestern cuisine.  At the Coyote Cafe–under the direction of the “High Priest of Southwestern Cuisine” Mark Miller–Southwestern cuisine evolved and reinvented itself time and again, honoring its historical roots while introducing new elements and culinary techniques that both reflect and refine tradition.

Trio of Salsas

The most recent reinvention of the Coyote Cafe is in the form of a new ownership group that includes Eric Distefano, one of the best chefs in the entire southwest. Distefano has been at the helm at Geronimo for many years and from all indications, is restoring the Coyote Cafe back to its halcyon days when it was widely considered one of Santa Fe’s premier dining destinations.

My favorite Coyote Cafe restaurant family member has long been the Rooftop Cantina where seasonal open-air dining between April and late October is so quintessentially Santa Fe.  The atmosphere is casual and the views of Santa Fe’s bustling downtown are ever so cosmopolitan. Thematically, the Rooftop Cantina has the look and feel of Old Mexico.  As much as we enjoyed the Cantina, we somehow let eight years elapse in between visits and when we returned in August, 2015, we discovered a different Coyote Rooftop Cantina.  While the ambiance still resonates with fun and frolic, many of our favorite dishes had either evolved or were no longer on the menu.

Black Sesame Honey White Shrimp Tempura

When pressed, I would admit to the Rooftop Cantina’s fire-roasted salsa as being my very favorite in the Land of Enchantment.  While other salsas were more piquant, the Cantina’s salsa and its subtle citrus influence and tangy sweetness had addictive, capsaicin endowed properties that made it unrivaled for pleasure-inducement. We purchased Miller’s The Great Salsa Book so we could duplicate this salsa during the Cantina’s off-season when we couldn’t get it. 

15 August 2015: Alas, making it at home is henceforth the only way we’re going to be enjoying this wondrous salsa.  While a fire-roasted salsa is still on the Cantina’s menu, it isn’t the fire-roasted salsa we loved so deeply.  It’s now redolent with cumin.  We gleaned some consolation from the fact that the menu now offers a trio of salsas: the aforementioned fire-roasted salsa; a creamy avocado, tomatillo and lime salsa and a pico de gallo.   The avocado-tomatillo-lime salsa is superb, a creamy amalgam of lively flavors that go so well together.  Similarly, the pico de gallo (rooster’s beak) melds fresh ingredients into a pleasantly piquant, freshly flavorful delight.

Fiery Skillet

15 August 2015: The Cantina has long been the type of restaurant in which diners feel comfortable ordering two or six starters instead of a single entree. It’s not necessarily a cost-effective proposition, but the appetizers tend to be very good and are usually large enough to share (not that you’d want to). The starters menu includes a trio of seafood starters including a black sesame honey white shrimp tempura served with two sauces, an incendiary spicy atomic horseradish sauce and a pineapple sweet and sour sauce. Unlike some tempura dishes which are so heavily breaded that you barely discern and taste the sheathed item, this tempura is delightfully light, allowing the shrimp to shine. The shrimp is so fresh and delicious, it renders the sauces almost unnecessary though both enliven the five shrimp.

15 August 2015: Shrimp are also available on the “fiery skillet” entrée which by any name would still be fajitas. Landlubbers can opt instead for chicken and chorizo served with Alicia’s tortillas, fresh peppers, Mexican crema, pico de gallo and a fresh Ranchero sauce with refried beans and green rice on the side. As fajitas go, these are quite good. My Kim especially appreciated that the green and red peppers are sliced into thin strips and grilled to an optimum level, neither al dente nor mushy. The flavors of the chicken and chorizo go very well together. My favorite item on this entrée were the refried beans topped with melted yellow and white Cheddar.

The Cantina Gold Canyon Beef Burger

15 August 2015: If a green chile cheeseburger includes chile, but it isn’t New Mexico green chile grown in the Land of Enchantment, can it still be called a green chile cheeseburger? Apparently not because the Cantina’s sole burger offering features not the pride of New Mexico, but pickled Fresno chile which is grown throughout California. It’s called “The Cantina Gold Canyon Beef Burger” and it’s an “everything but the kitchen sink” burger. In addition to the pickled Fresno chile (in strips), this behemoth includes sharp Cheddar cheese, sliced smoked ham, crispy fried Vidalia onion, greens, tomato and cilantro mayonnaise and pickles with boardwalk fries and Habanero ketchup on the side. To take this burger to another level, you’ve got to smear the Habanero ketchup on heavily. It’s perhaps the tastiest element of a burger replete with ingredients.

15 August 2015:Ice cream used to be my Kim’s fallback dessert, the one to which she would resort if none of the other post-prandial treats enticed her. Over the years she’s happened upon so many excellent ice cream flavors that ice cream has now become her first choice. The Cantina’s ice cream trio validated her stance. A generous bowlful of three creamy, delicious, texturally delightful ice creams—cognac ice cream, canela chocolate ice cream and vanilla—proved swoon-worthy and satisfying to the greatest extent of the word. Only half-gallon sized portions could have made this triumvirate better for her.

Ice Cream Trio

15 August 2015: My preferred desserts lean toward strong flavor profiles, not desserts with cloying tendencies.  It’s one of the rare disagreements my Kim and I have.  For me, the stronger and darker the chocolate the greater the appeal; for her, it’s milk chocolate or it’s too strong.  She didn’t like the Cantina’s Banana Chocolate tart, a semi-sweet chocolate tart topped with caramelized onions and encircled by a tangy citrusy swathe.   There’s a lot going on with this dessert, highlighted by the strong chocolate.    

15 August 2015: On the adobe wall just before the final four steps leading to the Cantina is a metal sculpture depicting coyotes frolicking boisterously at a Cantina.  It’s somewhat reminiscent to a fight scene on a Western movie. One coyote is swinging from a chandelier, there’s a comely coquette coyote on the bar and two members of the Canis Latrans family are ready to come to blows. While the restaurant is never quite this animated, it does radiate fun and is one of the very most fun spots in Santa Fe.

Banana Chocolate Pie

Coyote’s Rooftop Grill is a bit on the pricy side even if you don’t order adult beverages, but sometimes fun times do come at a cost.

Coyote’s Rooftop Grill
132 West Water St.
Santa Fe, New Mexico
505 983-1615
Web Site
LATEST VISIT: 15 August 2015
COST: $$$
BEST BET: Salsa and Chips, Banana Chocolate Pie, Ice Cream Trio, Fiery Skillet, The Cantina Gold Canyon Beef Burger, Black Sesame Honey White Shrimp Tempura

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Eloisa – Santa Fe, New Mexico

Eloisa Restaurant in Santa Fe’s Drury Plaza Hotel

Expansive views bathed in salubrious, sun-kissed air punctuated by languid breezes. Cerulean skies graduating in depth and brilliance the higher they climb above the horizon. Surreal topography of unnaturally contorted, dappled sandstone formations and juniper laden foothills. Lush, well-tended gardens blessed with an abundance of vegetables, herbs, flowers and shrubs. Such was the idyll Georgia O’Keefe called home.

On Sunday, July 19th, 2015, another transcendent artist–one whose medium is food and whose canvas is the palate—spent the day at the home of the legendary doyenne of American painting. He went there to pick apricots from the Abiquiu property on which she had lovingly doted. It wasn’t John Rivera Sedlar’s first visit. Much of the chef’s upbringing and many of his happiest memories were at his family’s ranch in Abiquiu, not too far from where O’Keefe had lived and where she had painted the stunning macro perspectives of floral sensuality which captivated the world.

Chef John Rivera Sedlar

Chef Sedlar’s aunt, Jerry Newsom, was Georgia O’Keefe’s personal chef for more than a decade, but it was under the nurturing influence of his grandmother Eloisa Martinez Rivera that his interest in cooking was kindled. Not only did she teach him how to prepare traditional New Mexican staples such as posole, sopaipillas and enchiladas, she instilled in him, a spirit of generosity through her alacritous example of feeding the familial multitudes who often gathered at the family ranch for celebrations.

Had Chef Sedlar’s formative development been limited to familial learnings, he might have pursued the culinary culture of New Mexico exclusively, however, he culled a wider expanse of culinary appreciation from living in Spain and France where the Air Force had stationed his father.  When his father retired, Eloisa got the precocious then-fourteen-year-old a job in the hotel kitchen of La Fonda in Santa Fe’s famous Plaza. Not long thereafter, he took a job at the Bull Ring. Even back then, Santa Fe’s restaurants weren’t formulaic and predictable. Because the restaurants in which he worked while still in high school featured haute cuisine on one side of the menu and “Spanish” (traditional New Mexican) food on the other, he quickly added French cuisine to his repertoire.  

A magnificent exhibition kitchen

From Santa Fe, he moved to Los Angeles where, at age 23, he apprenticed under the legendary Jean Bertranou at L’Ermitage.  At L’Ermitage he mastered classic techniques while continuing to evolve his own approach to cooking. By 1980, Chef Sedlar was ready to strike out as a restaurant owner, partnering with Santa Fe native Estevan Garcia to launch Saint Estéphe in Manhattan Beach. Initially offering nouvelle French cuisine, the restaurant evolved to become one of the Los Angeles area’s first fine-dining Southwestern restaurants.

Modern Southwest cuisine as it was executed at Saint Estéphe was such a breath-of-fresh-air concept that Bon Apetit magazine named the pioneering establishment “among the very best in California, or even the west.” In the kitchen Chef Sedlar employed fusion techniques, especially of French and New Mexican ingredients, long before the term “fusion” came into vogue.  At the heart of his culinary pairings were the ingredients on which he had been weaned in New Mexico, ingredients he wisely embraced and lovingly shared with his guests.

Tortillas Florales with Indian Butter

Had he remained in New Mexico, it’s conceivable that the driven chef would have achieved significant acclaim, but it would likely have been the “big fish in a small pond” type of recognition. Instead, he plied his craft in the megalopolis of Los Angeles where diners (and the peripatetic media) tend to be more persnickety and less forgiving. To survive that scrutiny, you’ve got to be good. To stand out and excel in that limelight for forty years, you’ve got to be great. Chef Sedlar’s “big fish in a big pond” greatness placed him in rarefied company, a pantheon of culinary luminescence.

From a culinary perspective, Chef Sedlar’s accomplishments are almost Jeffersonian in their breadth and impact. No less than Gourmet Magazine named him “the father of modern Southwest cuisine.” He was the youngest chef ever to receive the Silver Spoon Award from Food Arts Magazine. In 2011, Esquire Magazine named him “Chef of the Year” and listed Rivera, his restaurant at the time, among the nation’s “Best New Restaurants” for 2011. He was recognized in the Cook’s Magazine feature “Top 50 Who’s Who of Cooking in America” and has been nominated for the prestigious James Beard Award as Best Chef of the Pacific. Chef Sedlar is the author of several cookbooks and “The Tamale Poster” which still adorns the walls of many restaurants. You may even have seen him on season three of the Top Chef Masters series.

Piquillos Rellenos

One of the Land of Enchantment’s most alluring qualities is how it draws its sons and daughters back home. It’s a pull we can’t resist. After more than forty years in the fast-paced fishbowl that is Los Angeles, Chef Sedlar, too, felt the compelling need to return home. Still too vibrant and energetic to retire, he sold Rivera, his wildly successful Los Angeles restaurant in the shadow of the star-studded Staples Center and signed on to helm the restaurant operation at the Drury Plaza Hotel in Santa Fe. Fittingly, he chose to name his restaurant Eloisa after the grandmother who set him on the path of his passion.

Perhaps no word in the vernacular of Spanish Northern New Mexico evokes such veneration, reverence (and, for those of us who have lost these heaven-sent treasures, a melancholy ache not even time can erase) as “abuelita” or grandmother. Though Eloisa is named specifically for Chef Sedlar’s own grandmother, his restaurant celebrates all Southwestern women—the madres, tias and hermanas—whom he contends “have always formed the foundation of New Mexico’s culinary heritage.”

Duck Enfrijolada

Few grandmothers have had the luxury of such a regally appointed kitchen as the immaculately gleaming kitchen which graces Eloisa. It’s twice the size of the kitchen at Rivera, Chef Sedlar’s last restaurant in Los Angeles. You’ll want to be seated in close proximity so you can lustily ogle the transformation of down-to-earth New Mexican ingredients into exotic creations which both honor and elevate the Land of Enchantment’s culinary traditions. Watching the kitchen staff assiduously go about their prep work with the efficiency and synchronicity of drone bees is almost mesmerizing.

Eloisa’s commodious dining room seats 120 guests inside and weather-permitting, another 65 guests on the patio. The west-facing restaurant is airy and bright, features which inspire Chef Sedlar. The adjoining bar is a sommelier’s dream with an enviable wine list. Walls are festooned with 25 framed photographs on loan from Tamal, the first museum dedicated solely to the celebration of Latin culture as viewed through the lens of food. Tamal is yet another of Chef Sedlar’s dreams reaching fruition, and like a new father, he proudly pointed out photos depicting among other foods and cooking implements: huitlacoche in macro, a molcajete (pestle) and tejolote (mortar) used for grinding ingredients and tortillas adorned with floral designs.

Frito Pie

While impressive under picture frame glass, Tortillas Florales (floral tortillas) will take your breath away when you peel back the hot kitchen towel and release steam redolent with corn. The impact is akin to finding a fossilized fern on the hills backdropping Abiquiu. Pressed into tender comal-cooked disks are fresh and dried edible flowers and herbs. As striking as they are visually, these tortillas are meant to be a holistically sensual experience. Shut your eyes and let your nostrils and taste buds imbibe aromas and flavors which will impress themselves on your senses. Feel the delicate texture of the flowers on the tortilla. Available for both lunch and dinner, the Tortillas Florales are served with a side of “Indian Butter” which is essentially an unctuous, addictive guacamole.

From an esthetic point of view, it may not be possible to top the Tortillas Florales, but edible art is plated with every order. We likened the Piquillos Rellenos to a beautiful sanguine heart. Piquillo, a Spanish term for “little beak” is meant to describe the shape of the pepper, not any generalized level of piquancy. Piquillo peppers are richly flavored with sweet-spicy notes that are enhanced through the roasting process. At Eloisa, the piquillos are roasted then stuffed with Gruyere, chorizo and golden raisins, ingredients which play off one another in a concordant symphony of flavors.

Eloiza’s Bizcochitos

Chef Sedlar was happy I had ordered the Duck Enfrijolada, explaining that just as “enchilada” denotes corn tortillas covered with chile, “enfrijolada” means the corn tortillas are covered in beans. As with all New Mexican frijole fanatics, he understands the subtleties and nuances of beans grown in Estancia, Espanola, Moriarty and other bean-producing communities throughout the Land of Enchantment. After one bite of my entrée, I could have sworn these beans came from Heaven. Blue corn tortillas are the canvas for a masterpiece showcasing duck confit, radicchio, crema and a New Mexico cabernet chile sauce all covered in beans. These ingredients coalesce into a sum even more delicious than its parts.

At first, the notion of a Frito pie at an upscale Southwestern restaurant seemed almost incongruous, like stick figures at the Louvre. We quickly surmised that under Chef Sedlar’s deft hands, this would be no ordinary Frito pie—and it wasn’t. The only Fritos to actually grace this entrée were on the labels of the bag in which it was served. Instead, the bag was engorged with housemade corn chips with a textural semblance to wontons and a pronounced corn flavor. These chips share space on the bag with chile verde chicken, red onion, cilantro and shaved Cotija cheese. My Kim called it the best Frito pie she’s ever had and as proof, offered me only one swoon-worthy bite.

Caramel Brioche

Among the many favorite dishes Chef Sedlar learned to prepare from his beloved Grandma Eloisa are bizcochitos, the first cookie in the fruited plain to be recognized as an official state cookie (House Bill 406, 1989). For a cookie to earn such a distinction, you know it’s got to be good. Eloisa’s traditional anise-laced cookies exemplify everything that’s beloved and wonderful about bizcochitos, then they’re taken to rarefied air with the pairing of popcorn ice cream. Yes, popcorn ice cream, a feat of molecular gastronomy wizardry that pairs salty-savory and sweet-creamy flavor profiles to titillate your taste buds.

Popcorn ice cream also elevates a caramel brioche that by itself is merely outstanding. The top layer of the brioche is caramelized in a crème Brulee fashion. Puncture that sugary brown sheet and you’re rewarded with a custardy, eggy bread akin to a moist, rich bread pudding. Spoon on a bit of the popcorn ice cream and taste bud delirium might ensue. Then for even more sheer contrast, pair the brioche with the musky, tangy Abiquiu apricot half. This dish is as much an adventure in flavor discernment—so many complementary contrasts–as it is a spoil yourself indulgence.

In purposely timing our inaugural visit for lunch on a Saturday, we entertained faint hopes of getting to meet the great chef, if only to express our gratitude for his return to New Mexico.  When we did espy him, my first words were “you’ve broken a lot of hearts in Los Angeles,” recounting my dear friend Sandy Driscoll’s love for all of Chef Sedlar’s restaurants.  It’s easy to see why he was so beloved in Los Angeles.  He’s as kind, gracious, and accommodating a host as his reputation foretold, even introducing us to his proud mother Rose.   I now hope to introduce all of my friends to his phenomenal restaurant.

228 East Palace Avenue
Santa Fe, New Mexico
(505) 982-0883
Web Site
LATEST VISIT: 25 July 2015
COST: $$$ – $$$$
BEST BET: Caramel Brioche with Popcorn Ice Cream, Bizcochitos, Frito Pie, Duck Enfrijolada, Tortillas Florales, Piquillos Rellenos

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Cafe Fina – Santa Fe, New Mexico

Cafe Fina, about twenty minutes from the Santa Fe Plaza

Living in the Albuquerque metropolitan area, my nieces expect to stay home on those blustery winter days in which (gasp, the horror) two or more inches of snow accumulate on the highways and byways. Because, they reason, sane people don’t have to risk such ”treacherous conditions,” they don’t buy the dramatic “exaggerations” my brother relates about his experiences growing up in Peñasco.  After all, how could they be expected to believe such obvious “embellishments” as my brother having walked to school in a foot of snow and having read by the light of kerosene lamps and candles when weather knocked out electrical power for hours? They certainly don’t buy what he tells them about gas stations and the service rendered during a typical fill-up and they roll their eyes when he tells them how much gas cost “way back then.” He may as well have told them he hunted dinosaurs in the woods.

There are times we look back upon our “primitive” upbringing without PCs, iPhones and satellite television and our youth seems like an episode of The Twilight Zone, a program much too bumpkinly for my worldly and sophisticated nieces. Back then, you’d pull up to a gas station and wait in your car while an attendant not only pumped your gas, but washed your windshield, checked your fluid levels, radiator hoses, tire pressure and fan belts then thanked you for your business (what a radical notion!). Even in Peñasco there were “gas wars” in which competitors lowered the price of gas to as little as 25 cents a gallon (about the price of a loaf of bread at the time). Sometimes a fill-up included a free gift. It’s no wonder my nieces regard our recollections of the “good old days” with more than a bit of healthy skepticism.

Fresh-Squeezed Orange Juice, Gingerbread Square and Chocolate Croissant

Pointing out that Cafe Fina was once the type of service station my brother remembers fondly would certainly elicit guffaws of derision from my nieces…along with scatological comments about the “gaseous” (not the petroleum kind) nature of gas stations turned restaurants. Situated about twenty minutes east of the Santa Fe Plaza, Café Fina probably once have had a “Last Chance for Gasoline” sign similar to those on the edge of many western cities and towns many years ago. Today very few visages of its service station past are visible. In fact, unless someone tells you (or you put two-and-two together from the restaurant’s name) you’re about to dine at what was once a prominent gas station, you probably won’t be able to tell.

In a bit of prophetic irony, when every oil company in the mid-1960s was trying to differentiate its products from those of the competition, Fina touted “PFLASH” as an ingredient in its gasoline which would “improve the food at roadside restaurants.” Though PFLASH isn’t an ingredient on any of Café Fina’s culinary fare, it can certainly be argued that the ingredients used by this oasis on Santa Fe’s easternmost fringes make it perhaps the best eatery between Santa Fe and Las Vegas. You might be surprised at just how many guests fuel up for the day with brunch and lunch fare every day of the week and dinner Thursday through Sunday evenings.

Breakfast Burrito

Café Fina is a commodious structure with several dining rooms and an expansive patio which welcomes four-legged children of the canine persuasion. Large picture windows let in plenty of light and offer views of the pinon-studded foothills. Visit on a busy weekend and you’ll probably queue up within a few feet of the restaurant’s entrance. The line moves quickly, but not so quickly that you don’t get a generous gander at the bakery case on your left and a counter to the right with a bounty of baked goods, including quiche. The bakery case flaunts a phalanx of pies, pastries, cookies and cakes. A bevy of beverages showcases organic apple juice, orange juice, Coca cola with real sugar, Blue Sky sodas, lemonade and a number of coffee and tea options.

You might just find yourself torn between ordering the Mexican hot chocolate or the Mexican mocha. The problem is that both names are rather generic for hot beverages which may or may not have a hint of piquancy (courtesy of chile) and which usually include a number of ingredients in addition to chocolate. Because of a rather lengthy line behind us, we opted not to ask. We didn’t discern chile on the hot chocolate as has been customary since the days of a rather avaricious dude named Montezuma (who lived even before the days of 25 cent gas). Still, it’s a silky, cinnamon-kissed, rich and hot beverage not to be missed. Even more eye-opening is the orange juice, a pulpy blend with what appears to be a hit or two of seltzer for just a bit of effervescence.

Housemade Granola

Naturally you can’t have hot chocolate and orange juice without pastries and Café Fina offers only the best. Those pastries come from the Sage Bakehouse, Santa Fe’s nonpareil artisanal pastry and bread company and they are magnificent! The chocolate croissant is light, flaky and fresh, filled with rich, delicious chocolate and topped with powdered sugar. The gingerbread squares would inspire the Brothers Grimm to spin another yarn about a house constructed of this full-body flavored pastry so reminiscent of autumn.

The brunch menu is replete with options, so many and so varied that Solomon himself would be hard-pressed to select just one. It’s a menu which will surely inspire future visits to sample those options we missed out on during our inaugural visit—options such as the cloud cakes (ricotta pancakes with fresh berries and real maple syrup), huevos motulenos, the “one for David” fish sandwich and of course, the green chile cheeseburger. Because there are so many other intriguing options, we won’t have the housemade granola next time we visit and it makes me sad. The Greek yogurt with which it is served is tangy and sour, a nice departure from so many sweet yogurts. The fruits (raspberries, blueberries, bananas, strawberries) are a fresh and delicious complement to the yogurt and the rolled oats and nuts.


As much as we’ll miss the housemade granola, we’ll miss the migas even more…much more. There are a number of restaurants throughout the Land of Enchantment which serve migas, but perhaps none make them as delicious as Café Fina. There’s only one thing wrong with these migas (scrambled organic eggs with corn tortillas sautéed with mild salsa and New Mexico Asadero cheese, served with black beans, sour cream, guacamole and a whole wheat tortilla) that’s the fact that you’ll want a portion twice the size. There’s a lot going on in this relatively simple dish in which every ingredient plays so very well against its brethren. Every bite is an adventure in gustatory pleasure.

If only the migas were the size of the behemoth breakfast burrito (scrambled organic eggs, hash browns, New Mexico Asadero and Gouda cheeses and bacon with red and (or) green chile. Better still, if only Café Fina created a migas burrito then life would be perfect. While the breakfast burrito is perfectly fine…even quite good, everything pales in comparison to those migas. Surprisingly the combination of Asadero (stringy like mozzarella with a Monterey Jack flavor) and Gouda (a rich, smooth cheese) works so well, you might not want to go back to Cheddar. Bacon lovers will also appreciate the generosity of everyone’s favorite pork candy.

Because social media has brought the world closer, even tourists are finding Café Fina…and they’re loving it. What’s not to love? Writing for USA Today’s “10 Best,” the fabulous Billie Frank, whose blog The Santa Fe Traveler, is (like her) a local treasure, rated Café Fina as one of Santa Fe’s ten best restaurants for brunch. She calls it “a true local hangout.” You’ll envy those locals in close proximity to this gem of a gas station turned restaurant. My nieces probably wouldn’t believe my brother if he told them just how good Cafe Fina is.

Cafe Fina
624 Old Las Vegas Highway
Santa Fe, New Mexico
(505) 466.3886
Web Site
LATEST VISIT: 5 July 2015
COST: $$
BEST BET: Migas, Chocolate Croissant, Breakfast Burrito, Gingerbread Square, Housemade Granola, Orange Juice, Mexican Hot Chocolate

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