{"id":61274,"date":"2022-08-12T23:01:26","date_gmt":"2022-08-13T05:01:26","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=61274"},"modified":"2026-04-05T19:04:48","modified_gmt":"2026-04-06T01:04:48","slug":"medley-el-prado-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=61274","title":{"rendered":"Medley – El Prado, New Mexico"},"content":{"rendered":"
\n
\"\"
Medley in El Prado on the Road to Arroyo Seco<\/figcaption><\/figure>\n

You’re probably expecting my review of an El Prado restaurant named “Medley” to start with a musical theme, maybe likening the menu to “a musical composition made up of a series of songs or short pieces<\/em>.” \u00a0That would be an easy way to do it, but it would also be slightly disingenuous. \u00a0Medley isn’t named for anything having to do with music and though the menu is akin to a composition, the restaurant and wine shop are named for Chefs-Owners Colleen and Wilks Medley. \u00a0Medley is also, according to the restaurant’s website is a philosophy–“something good, for everyone<\/em>.”<\/span><\/p>\n

That something good absolutely starts with its incomparable setting. \u00a0Almost equidistant between Taos Plaza and the Taos Ski Valley, Medley is situated in what maps will tell you is El Prado (the meadow). \u00a0Your eyes will tell you you’re in an idyll of vast open plains and depthless skies. \u00a0Whether attired in their traditional cerulean blue or nature has chosen to paint those skies in a sunset panacea of colors that awaken the soul, those skies will evoke joy, contemplation and maybe even melancholy (at the thought you may have to return home to a less spectacular setting). \u00a0Even when storm clouds obscure the sun, their\u00a0variegated and undulating shapes are almost hypnotic as shades of grey supplant those of blue.<\/span><\/p>\n

\"\"
Medley–Restaurant, Bar, Liquor Store<\/figcaption><\/figure>\n

As you approach Medley, take a moment to face the northeast vista. \u00a0The scale of imposing snow-capped mountains reaching for the sky \u00a0 \u00a0present a scale and scope that seems almost infinite. \u00a0 Whether you grew up graced by these towering megaliths or you’re visiting from the flatlands, it’s hard not to be overwhelmed by such grandeur. Infinity also takes on new meaning when gazing across the expanse of sage, juniper and desert grasses that end only when they reach the mountains. \u00a0When\u00a0soul-touching sunsets give way to a night air swathed in a canopy of stars, the views are no less spectacular.<\/span><\/p>\n

Legendary artist Georgia O’Keefe once wrote\u00a0described her isolated idyll in New Mexico as \u201cthe most beautiful place you can imagine.\u00a0 It\u2019s so beautiful there.\u00a0 It\u2019s ridiculous<\/em>.\u201d \u00a0Similarly, author D. H. Lawrence was so inspired by New Mexico that he settled north of Taos. \u00a0 \u00a0He wrote “In the magnificent fierce morning of New Mexico one sprang awake, a new part of the soul woke up suddenly and the old world gave way to a new.<\/em>\u00a0 New Mexico in general and maybe the Taos area in particular has that effect on visitors. \u00a0Every time we visit Taos county where I grew up, it’s like reawakening. \u00a0I never cease to be amazed at and mesmerized by the unequalled beauty.<\/span><\/p>\n

\"\"
Dog-Friendly Patio Welcomed The Dude<\/figcaption><\/figure>\n

The previous unpaid commercial for tourism in El Prado was brought to you by a very contented diner who in my panegyric appreciation for the beauty of my home state almost forgot this is supposed to be a restaurant review. \u00a0With Medley, it’s both a case for going to El Prado for the views and finding a wonderful meal or going to Medley for a wonderful meal and discovering incomparable views. \u00a0It’s the best of both worlds. \u00a0Twice voted “best restaurant” in Taos by locals, it’s not all about the food nor is it all about those stunning vistas, but a combination of the two that position Medley for long-time success.<\/span><\/p>\n

Because Medley’s capacious dining room isn’t Dude-friendly, we enjoyed our dinner in one of the restaurant’s two outdoor patios. \u00a0Even if our debonair dachshund The Dude hadn’t been with us, we’d rather enjoy those uninterrupted views than glance at some flatscreen. \u00a0Medley doesn’t take reservations. \u00a0Dinner service starts at 4PM and you’d better get there soon thereafter because the patio packs pronto. As usual, The Dude was as popular with women who waited with us as Elvis had been when his gyrating hips got him censored from national television.<\/span><\/p>\n

\"\"
Elotes<\/figcaption><\/figure>\n

The composition of the menu bespeaks of a sophistication and approach not commonly seen in these parts. \u00a0After matriculating at some of the country’s best culinary schools (Wilks attended the Culinary Institute of America and Colleen studied at Johnson and Wales University), the chef couple worked under some of the best chefs in New York City, Washington, D.C. and Los Angeles. \u00a0Their experiences allowed them to hone their skills and develop their culinary style. \u00a0In 2015 the couple relocated to Taos, a community they both love. \u00a0In short order, they’ve partnered with local growers, small businesses and community non-profits. \u00a0The list<\/strong><\/a> of farmers, purveyors and growers with whom they’ve partnered is impressive.<\/span><\/p>\n

So is the menu<\/strong><\/a>! \u00a0It’s as captivating as a good novel. \u00a0Within three categories–Soups & Salads, Small Pates and Mains–you’re sure to find nine or thirty things to love. \u00a0Make sure you start out with the bread plate<\/strong><\/em>, warm, sliced ciabatta with whipped butter. \u00a0It’s a four dollar indulgence that may remind you it wasn’t that long ago (pre-Cabrona virus?) that bread was complimentary. \u00a0Frankly, complimentary bread didn’t always warrant compliments. \u00a0This one does. \u00a0Butter spreads easily on the pillowy soft ciabatta. \u00a0We had hoped to hold some of it back in anticipation of sopping up sauces, but it was just too good. \u00a0<\/span><\/p>\n

\"\"
Watermelon Gazpacho<\/figcaption><\/figure>\n

Among several must-have small plates is elotes<\/strong><\/em> (charred sweet corn-on-the-cob, samba butter, cotija cheese, cilantro-lime salt). \u00a0Sambal,\u00a0often described as a hot and spicy Indonesian relish imbues the sweet corn with an incendiary kick–so much so that there’s just a hint of sweetness remaining on the corn. \u00a0That’s good for me, a sambal zealot; it wasn’t good for my Kim who thinks ketchup is spicy. \u00a0The cotija acts as a sort of fire extinguisher, lending salty richness that cuts the heat just a bit. \u00a0Elotes are one of my favorite autumn foods though Medley’s version doesn’t have the horno-steamed flavor of autumn with which I grew up. \u00a0Still, elotes are an elevated starter on any menu.<\/span><\/p>\n

Seeing a heirloom tomato and watermelon gazpacho soup on the Soups & Salads section of the menu reminded us of the cartoon depicting a woman attired in her Victorian finery complaining to her server, “Waiter, this soup is cold<\/em>.” \u00a0The waiter responds “It’s gazpacho, ma’am<\/em>.” Her reply “Very well, Gazpacho, this soup is cold<\/em>” speaks volumes about her knowledge of cold soups. \u00a0In truth, most of us equate soup as something warm to be enjoyed during cold days. \u00a0We don’t always remember there are cold soups<\/a><\/strong> that have a cooling effect during warm weather days. \u00a0Among the most famous is gazpacho, a soup which originated in Spain.<\/span><\/p>\n

\"\"
New Zealand Lamb Chops<\/figcaption><\/figure>\n

Medley’s heirloom tomato and watermelon gazpacho soup<\/strong><\/em> probably wouldn’t be very good served hot. \u00a0As a cold soup, it’s among the very best in New Mexico. \u00a0Aside from the named ingredients, this cool elixir also includes basil, mint, toasted pistachio and feta. \u00a0It’s not every dish in which every single ingredient actually expresses itself on your taste buds as well as this soup does (although it does help if you’re able to distinguish the subtle differences between mint and basil). \u00a0Contrasting flavors–especially the sweetness of the refreshing watermelon and the tangy, sharpness of the feta–pair magnificently as do contrasting textures such as the toasted pistachio and the soft feta. \u00a0This is a summer soup you can enjoy any time of year.<\/span><\/p>\n

It’s not often you see New Zealand Lamb chops<\/strong><\/em> on a “small plates” menu even though most lamb chops are small compared with pork and beef chops. Those of us who love lamb chops more than any other type of chop know it’s not about size. \u00a0It’s about flavor and that’s where lamb chops surpass their carnivorous counterparts. \u00a0Not only that, lamb is healthier. \u00a0It’s also a lot more tender than other meat. \u00a0And don’t say it’s “gamey.” \u00a0It’s got a more intense flavor than other meats and because lamb is usually grass-fed, it puts you in touch with nature. \u00a0Medley’s lamb chops are drizzled with a golden raisin gastrique and is served with crispy leeks reminiscent of matchstick fries. \u00a0The sweetness of the gastrique has an interesting and delicious counterbalance to the lamb.<\/span><\/p>\n

\"\"
Rock Shrimp & Fennel Sausage Orecchiette<\/figcaption><\/figure>\n

The relative smallness of the lamb chops meant I could help my Kim with her entree, the rock shrimp and fennel sausage orecchiette<\/strong><\/em>. \u00a0Where my chops were small, this entree was easily large enough for the two of us. \u00a0Moreover, it was composed of ingredients we both love. \u00a0In addition to those on the entree’s name, there was broccolini (vastly underused in New Mexico), tomato, oregano, olives and feta. This dish would be the showpiece of many an Italian restaurant with its wonderful diversity of flavors and ingredients. \u00a0For my Kim, fennel-rich sausage is like being home in Chicago. \u00a0For me, the feta and olives provided saltiness without the customary New Mexico tradition of over-salting most dishes. \u00a0Orecchiette, an Italian\u00a0small ear-shaped pasta is delightful to contemplate and so glorious when sauced just right.<\/span><\/p>\n

Writer Anne McManus shares an undeniable truth about desserts:\u00a0\u201c<\/span>It’s the finale. It’s the last impression. A bad dessert can ruin the meal<\/em>.\u201d \u00a0 \u00a0A great dessert, on the other hand, can be the highlight of an otherwise forgettable meal. \u00a0Ideally, a memorable meal should culminate in an equally (or nearly as good) tremendous dessert. \u00a0For my Kim, the <\/span>tres leches cake<\/strong><\/em> was as good as anything else we had during our meal. \u00a0It may resemble a moist three-milks cake surrounded by a strawberry moat, but that tangy strawberry sauce lent a wonderful contrast to the\u00a0ultra-rich, creamy cake.<\/span><\/p>\n

\"\"
Pastel Tres Leche<\/figcaption><\/figure>\n

A post on Medley’s Facebook page declares “Medley is the perfect place to either appreciate that you live in Taos, enjoy while you’re visiting Taos, or bring your out-of-town guests to take in the beauty of Taos with some amazing food<\/em>.” \u00a0I wish I’d said that.<\/span><\/p>\n

Medley<\/strong>
\n100 State Road 150
\nEl Prado, New Mexico<\/strong>
\n(575) 776-8787
\nWebsite<\/strong><\/a> | Facebook Page
\nLATEST VISIT<\/strong>: 12 August 2022
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$$$
\nBEST BET<\/strong>:
\nREVIEW #1290<\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

You’re probably expecting my review of an El Prado restaurant named “Medley” to start with a musical theme, maybe likening the menu to “a musical composition made up of a series of songs or short pieces.” \u00a0That would be an easy way to do it, but it would also be slightly disingenuous. \u00a0Medley isn’t named for anything having to do with music and though the menu is akin to a composition, the restaurant and wine shop are named for Chefs-Owners Colleen and Wilks Medley. \u00a0Medley is also, according to the restaurant’s website is a philosophy–“something good, for everyone.” That something good absolutely starts with its incomparable setting. \u00a0Almost equidistant between Taos Plaza and the Taos Ski Valley, Medley is situated…<\/p>\n","protected":false},"author":1,"featured_media":61282,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[21,703,141,5647,286],"tags":[2240,2221,1381,2242,2244,2239,791,1551,2012,2243,2241,2238],"class_list":["post-61274","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-dog-friendly","category-new-mexico","category-rating-n-r","category-taos","tag-colleen-medley","tag-el-prado","tag-elotes","tag-mains","tag-new-zealand-lamb-chops","tag-restaurant","tag-salads","tag-small-plates","tag-soups","tag-watermelon-gazpacho","tag-wilks-medley","tag-wine-shop"],"yoast_head":"\nMedley - El Prado, New Mexico - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=61274\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Medley - El Prado, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"You’re probably expecting my review of an El Prado restaurant named “Medley” to start with a musical theme, maybe likening the menu to “a musical composition made up of a series of songs or short pieces.” \u00a0That would be an easy way to do it, but it would also be slightly disingenuous. \u00a0Medley isn’t named for anything having to do with music and though the menu is akin to a composition, the restaurant and wine shop are named for Chefs-Owners Colleen and Wilks Medley. \u00a0Medley is also, according to the restaurant’s website is a philosophy–“something good, for everyone.” That something good absolutely starts with its incomparable setting. \u00a0Almost equidistant between Taos Plaza and the Taos Ski Valley, Medley is situated…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=61274\" \/>\n<meta property=\"og:site_name\" content=\"Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/nmgastronome\/\" \/>\n<meta property=\"article:published_time\" content=\"2022-08-13T05:01:26+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-06T01:04:48+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.nmgastronome.com\/wp-content\/uploads\/2022\/08\/Medley07-scaled.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1920\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Gil Garduno\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gil Garduno\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"10 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=61274#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=61274\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Medley – El Prado, New Mexico\",\"datePublished\":\"2022-08-13T05:01:26+00:00\",\"dateModified\":\"2026-04-06T01:04:48+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=61274\"},\"wordCount\":1785,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=61274#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2022\\\/08\\\/Medley07-scaled.jpeg\",\"keywords\":[\"Colleen Medley\",\"El Prado\",\"Elotes\",\"Mains\",\"New Zealand Lamb Chops\",\"Restaurant\",\"Salads\",\"Small Plates\",\"Soups\",\"Watermelon Gazpacho\",\"Wilks Medley\",\"Wine Shop\"],\"articleSection\":[\"American\",\"Dog Friendly\",\"New Mexico\",\"Rating: N\\\/R (Not Rated)\",\"Taos County\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=61274#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=61274\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=61274\",\"name\":\"Medley - El Prado, New Mexico - Gil's Thrilling (And Filling) Blog\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=61274#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=61274#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2022\\\/08\\\/Medley07-scaled.jpeg\",\"datePublished\":\"2022-08-13T05:01:26+00:00\",\"dateModified\":\"2026-04-06T01:04:48+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=61274#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=61274\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=61274#primaryimage\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2022\\\/08\\\/Medley07-scaled.jpeg\",\"contentUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2022\\\/08\\\/Medley07-scaled.jpeg\",\"width\":2560,\"height\":1920},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=61274#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.nmgastronome.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Medley – El Prado, New Mexico\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/\",\"name\":\"Gil's Thrilling (And Filling) Blog\",\"description\":\"Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1,520 Restaurant Reviews, More Than 14,900 Visitor Comments...And Counting!\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.nmgastronome.com\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\",\"name\":\"Gil's Thrilling (And Filling) Blog\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"\",\"contentUrl\":\"\",\"caption\":\"Gil's Thrilling (And Filling) Blog\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\",\"name\":\"Gil Garduno\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"caption\":\"Gil Garduno\"},\"description\":\"Since 2008, the tagline on Gil\u2019s Thrilling (And Filling) Blog has invited you to \u201cFollow the Culinary Ruminations of New Mexico\u2019s Sesquipedalian Sybarite.\u201d To date, more than six million visitors have trusted (or at least visited) my recommendations on more than 1,300 restaurant reviews. Please take a few minutes to tell me what you think. Whether you agree or disagree with me, I'd love to hear about it.\",\"sameAs\":[\"https:\\\/\\\/www.nmgastronome.com\\\/%20\",\"https:\\\/\\\/www.facebook.com\\\/nmgastronome\\\/\",\"https:\\\/\\\/www.instagram.com\\\/nmgastronome\\\/\"],\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?author=1\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Medley - El Prado, New Mexico - Gil's Thrilling (And Filling) Blog","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.nmgastronome.com\/?p=61274","og_locale":"en_US","og_type":"article","og_title":"Medley - El Prado, New Mexico - Gil's Thrilling (And Filling) Blog","og_description":"You’re probably expecting my review of an El Prado restaurant named “Medley” to start with a musical theme, maybe likening the menu to “a musical composition made up of a series of songs or short pieces.” \u00a0That would be an easy way to do it, but it would also be slightly disingenuous. \u00a0Medley isn’t named for anything having to do with music and though the menu is akin to a composition, the restaurant and wine shop are named for Chefs-Owners Colleen and Wilks Medley. \u00a0Medley is also, according to the restaurant’s website is a philosophy–“something good, for everyone.” That something good absolutely starts with its incomparable setting. \u00a0Almost equidistant between Taos Plaza and the Taos Ski Valley, Medley is situated…","og_url":"https:\/\/www.nmgastronome.com\/?p=61274","og_site_name":"Gil's Thrilling (And Filling) Blog","article_author":"https:\/\/www.facebook.com\/nmgastronome\/","article_published_time":"2022-08-13T05:01:26+00:00","article_modified_time":"2026-04-06T01:04:48+00:00","og_image":[{"width":2560,"height":1920,"url":"http:\/\/www.nmgastronome.com\/wp-content\/uploads\/2022\/08\/Medley07-scaled.jpeg","type":"image\/jpeg"}],"author":"Gil Garduno","twitter_misc":{"Written by":"Gil Garduno","Est. reading time":"10 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.nmgastronome.com\/?p=61274#article","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/?p=61274"},"author":{"name":"Gil Garduno","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf"},"headline":"Medley – El Prado, New Mexico","datePublished":"2022-08-13T05:01:26+00:00","dateModified":"2026-04-06T01:04:48+00:00","mainEntityOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=61274"},"wordCount":1785,"commentCount":0,"publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=61274#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2022\/08\/Medley07-scaled.jpeg","keywords":["Colleen Medley","El Prado","Elotes","Mains","New Zealand Lamb Chops","Restaurant","Salads","Small Plates","Soups","Watermelon Gazpacho","Wilks Medley","Wine Shop"],"articleSection":["American","Dog Friendly","New Mexico","Rating: N\/R (Not Rated)","Taos County"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.nmgastronome.com\/?p=61274#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.nmgastronome.com\/?p=61274","url":"https:\/\/www.nmgastronome.com\/?p=61274","name":"Medley - El Prado, New Mexico - Gil's Thrilling (And Filling) Blog","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=61274#primaryimage"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=61274#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2022\/08\/Medley07-scaled.jpeg","datePublished":"2022-08-13T05:01:26+00:00","dateModified":"2026-04-06T01:04:48+00:00","breadcrumb":{"@id":"https:\/\/www.nmgastronome.com\/?p=61274#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.nmgastronome.com\/?p=61274"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/?p=61274#primaryimage","url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2022\/08\/Medley07-scaled.jpeg","contentUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2022\/08\/Medley07-scaled.jpeg","width":2560,"height":1920},{"@type":"BreadcrumbList","@id":"https:\/\/www.nmgastronome.com\/?p=61274#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.nmgastronome.com\/"},{"@type":"ListItem","position":2,"name":"Medley – El Prado, New Mexico"}]},{"@type":"WebSite","@id":"https:\/\/www.nmgastronome.com\/#website","url":"https:\/\/www.nmgastronome.com\/","name":"Gil's Thrilling (And Filling) Blog","description":"Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1,520 Restaurant Reviews, More Than 14,900 Visitor Comments...And Counting!","publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.nmgastronome.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.nmgastronome.com\/#organization","name":"Gil's Thrilling (And Filling) Blog","url":"https:\/\/www.nmgastronome.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/logo\/image\/","url":"","contentUrl":"","caption":"Gil's Thrilling (And Filling) Blog"},"image":{"@id":"https:\/\/www.nmgastronome.com\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf","name":"Gil Garduno","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","url":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","caption":"Gil Garduno"},"description":"Since 2008, the tagline on Gil\u2019s Thrilling (And Filling) Blog has invited you to \u201cFollow the Culinary Ruminations of New Mexico\u2019s Sesquipedalian Sybarite.\u201d To date, more than six million visitors have trusted (or at least visited) my recommendations on more than 1,300 restaurant reviews. Please take a few minutes to tell me what you think. Whether you agree or disagree with me, I'd love to hear about it.","sameAs":["https:\/\/www.nmgastronome.com\/%20","https:\/\/www.facebook.com\/nmgastronome\/","https:\/\/www.instagram.com\/nmgastronome\/"],"url":"https:\/\/www.nmgastronome.com\/?author=1"}]}},"_links":{"self":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/61274","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=61274"}],"version-history":[{"count":9,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/61274\/revisions"}],"predecessor-version":[{"id":61342,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/61274\/revisions\/61342"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/media\/61282"}],"wp:attachment":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=61274"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=61274"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=61274"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}