It's easy to drive by the small adobe former chapel that houses this delightful restaurant a short drive north of Taos Plaza, just beyond the driveway for Hacienda del Sol B&B. But slow down—you don't want to miss the culinary magic inside. Chef Andrea Meyer uses organic, mostly local ingredients in the preparation of simple yet sophisticated farm-to-table creations like homemade sweet-corn tamales with red-chile mole, a fried egg, and crème fraîche, and tacos
(using homemade tortillas) filled with grilled antelope, potato-gruyère gratin, and parsley gremolata. The price is right, too—just remember it's cash-only.