Fodor's Expert Review Cafe Pasqual's
A perennial favorite, this cheerful cubbyhole dishes up Nuevo Latino and occasional Asian specialties for breakfast, lunch, and dinner. The culinary muse behind Pasqual's is James Beard Award–winning chef and cookbook author Katharine Kagel, who champions organic, local ingredients, and whose expert kitchen staff produces mouthwatering breakfast and lunch specialties like huevos motuleños (eggs in a tangy tomatillo salsa with black beans and fried bananas), and the sublime grilled free-range chicken sandwich on toasted-chile corn bread. Dinner is a more formal, though still friendly and easygoing, affair: the double lamb chop with pomegranate-molasses glaze is a pleasure; the starter of Vietnamese flash-sautéed scallops on a salad of jicame, grapefruit, and purple cabbage is a revelation. Mexican folk art, colorful tiles, and murals by Oaxacan artist Leovigildo Martinez create a festive atmosphere. Don't be discouraged by lines out front—it's worth the wait (reservations are available—and strongly recommended—for dinner only). Try the chummy communal table, or go late morning or after 1:30 pm to (hopefully) avoid the crush.
121 Don Gaspar Ave.
Santa Fe, New Mexico 87501, USA
- Smoked-trout hash with tomatillo salsa
- Mole enchiladas
- Dining room filled with colorful folk art and murals