The mantra here is "no toast," and you won't miss it. Since 1980, the bellies of locals and tourists alike have been satisfied with delicious breakfasts and lunches founded primarily on northern New Mexican cuisine. The simple rooms and comfortable seating allow you to focus on such dishes as the Sheepherder's Breakfast (red potatoes browned with jalapeños and topped with red and green chiles and two eggs), delicious carne adovada (lean pork slow-cooked in their homemade
red chile), and a green-chile stew that locals swear by to cure colds. French toast is prepared with homemade breads. When the server asks if you'd like a tortilla or the bakery basket, go for the basket—it's full of warm, fresh muffins and biscuits that are out of this world.