Chef Antonio Matus has been delighting discerning diners in the Taos area for many years. In this rambling, art-filled adobe compound with a redbrick courtyard, Matus focuses more on regional Mexican than New Mexican fare. Specialties include chile en nogada (poblano peppers stuffed with pork, pears, and raisins and topped with a walnut-cream sauce) and tortas de jaiba (blue crab cakes with roasted tomatillo and chile de arbol sauce), plus a fantastic tres
leches (three milks) cake and a rich chipotle-chocolate cake. Local favorites such as pork-stuffed sopaipillas are also served. Try the ceviche, which is made daily.