Antonio's

Antonio's Review

Chef Antonio Matus has been delighting discerning diners in the Taos area for many years. This rambling, art-filled adobe compound with a delightful redbrick courtyard is the flagship of his three local eateries (the other two are Rellenos Cafe and Sabor, which opened inside La Fonda de Taos hotel inside the old Joseph's Table space in summer 2010). Matus focuses on regional Mexican, as opposed to local New Mexican, specialties, such as chile en nogada (poblano peppers stuffed with pork, pears, and raisins and topped with a walnut-cream sauce) and huachinango a la Veracruzana (red snapper topped with a tomato-jalapeño-olive sauce), plus a fantastic tres leches (three milks) cake and a rich chipotle-chocolate cake. Less conventional options include burgers of locally raised yak and mahimahi ceviche. The Sunday brunch is one of the best in town.