FODOR'S GO LIST 2016
The top 25 places we think should be on every traveler's radar this year.More
Fast-food and familiar franchise restaurants thrive in this region, but there are also lots of reputable homegrown establishments. The B&Bs here most often serve delicious, homemade breakfasts (and some serve equally tasty dinners). Western favorites like rib-eye steak and barbecue pork and chicken are common menu items, breakfast burritos are ubiquitous, and, as elsewhere in New Mexico, topping
everything is red and green chile sauce, commonly referred to simply as "chile." Vegetarians take note: chile is often cooked with pork or beef, but many restaurants do offer a meatless version; always ask. Posole is another popular dish usually made with pork, but vegetarian versions do sometimes appear. Other local specialties include Navajo fry bread, which can be served plain, or topped with honey and powdered sugar, or taco-style with meat, beans, lettuce, and cheese; and mutton stew such as you would be served at a pueblo's feast day. Delicious bread and pies, baked in beehive-shaped outdoor hornos (ovens), are sold at roadside stands at some pueblos.