58 Best Restaurants in USA

Richardson's lures back locals with heat-filled dishes that test the limits of your palate—but not in a threatening way. This is fine New Mexican cuisine, which means everything (including heat and quality) is ratcheted up about three notches. The beef-tenderloin chile relleno is the star of the menu, which incorporates New Mexican hatch chiles in just about every dish. If you're feeling adventurous, order a platter or a combination. You won't be disappointed.

Expect to wait in line at this downtown eatery that's been family operated since 1953, serving flavorful New Mexican food and popular margaritas. Even if you're a devoted green chile fan, definitely try the locally grown red chile the place is famous for; it is rich and earthy, with a bit of spice. Other specialties include red chile enchiladas, green chile stew with potatoes and pork, and charbroiled Shedburgers. The large selection of soups and salads will appeal to all visitors, and be sure to save room for their famous mocha cake. The rambling, low-doored, and atmospheric adobe dating from 1692 is decorated with folk art, and they have kept prices remarkably fair considering the iconic location. 

This fabulously unusual pub and microbrewery is located just a few miles east of the Rio Grande Gorge Bridge, across the highway from the regional Taos airport. In a high-ceilinged, eco-friendly building with soaring windows, you can sample exceptionally well-crafted Scottish Ale, Black Widow Porter, and Kolsch 45. Step outside to sit on the expansive patio and take in the amazing mountain and mesa views. Two outdoor stages present the best in live musical entertainment, frequently drawing large and enthusiastic crowds to enjoy regional and international artists. Tasty burgers, fries, salads, and desserts are served too.

This family-run downtown joint has been in operation since 1974, serving some of the area's best New Mexican breakfasts and lunches. Order anything and expect a true taste of local tradition, including perfectly flaky, light sopaipilla; Tia's delicious burritos stuffed with homemade chorizo disappear fast on Saturday so get there early. Mammoth chile-smothered breakfast burritos will hold you over for hours on the powdery ski slopes during winter. Be aware that the red and green chiles are spicy and you're expected to understand this elemental fact of local cuisine.

Local and visiting foodies claim Tito & Pep to be the best restaurant in Tucson, and with good reason: the chef-owner, John Martinez, a James Beard semifinalist, takes Southwestern flavors like mesquite, cilantro, roasted chiles, and lime to heavenly heights. The menu emphasizes mesquite-grilled steak, pork, and fish, but don't stop there; share a few small plates, like charred beet salad and crispy calamari, and indulge in the sublime orange olive oil cake for dessert. Reservations are a must, though a few seats at the bar are open to whoever gets there first. The setting is just fancy enough, and service is top-notch; go early if you want quieter conversation, though, as the dining room gets noisy when full.

Locals keep this small, all-scratch spot totally packed. If you've never had a Navajo taco or Navajo hamburger, this is a good place to be initiated, but the delicious frybread is the real draw. The café also serves excellent Mexican fare and traditional American dishes. Dine on the adobe-walled patio in warm weather.

This eatery may look like a set in search of a script, but it's the real deal: folks come from all over the city to sup in the longtime New Mexican--style chile parlor in a historic Route 66 neighborhood south of Downtown. You may notice looks of quiet contentment on the faces of its many dedicated diners as they dive into their bowls of Barelas's potent red chile. It's nothing fancy here, just the comfort of familiarity and the very pleasant option of seating on their shaded patio. The staff treats everybody like an old friend—indeed, many of the regulars who come here have been fans of Barelas since it opened its doors in 1978.

At the Sells Shopping Center, this good-size chain market with a deli section can supply all the makings for a picnic.

This laid-back Springdale institution has been delighting locals and tourists since the late 1980s, offering a well-rounded menu that includes fresh fish and pasta dishes, but the emphasis is on creative Southwestern fare, such as roasted-sweet-potato-and-pork tamales and chili-rubbed rib-eye steak. Craft beers and the popular house-made sangria complement the zesty cuisine.

Mary Sue Milliken and Susan Feniger are the popular, green-minded chefs who created this cheery, sophisticated outpost of their now-closed Santa Monica restaurant. Service is snappy, and you'd be hard-pressed to find a tastier margarita in town—particularly the blood orange and chili-citrus versions. Starters include three citrusy ceviches and plantain empanadas, and grilled sustainable fish and hormone-free meats, such as short ribs and marinated pork, make healthful, flavorful fillings for tacos and tortillas. The all-you-can-eat weekend brunch, served from 10 to 3, features creative small plates, such as horchata French toast, diablo chicken with a churro waffle, and cajeta churro tots with cinnamon and raspberry sauce.

This simply decorated restaurant serves some of Montrose's most creative cuisine, such as its famous green chile chicken and potato soup or shrimp, avocado, and prosciutto pasta (gluten-free options available too). At lunch, salads with house-made dressings, hearty sandwiches, and blue-corn enchiladas fuel hungry hikers. The green and red chile is mild, so ask them to spice it up if you prefer it with a kick.

Inside this magical enclave, a Southwestern fusion of Central and South American flavors and a twist of Asian influence are on the menu. Pair the fresh seafood or wild game with a robust selection of tequilas, a few mezcals, or a bottle from the decent wine list. Cocktail lovers should start with the signature prickly-pear margarita.

The fajitas at this welcoming local spot with a romantic garden patio are a favorite here, and are served-up in generous portions. The burger wrapped inside a sopaipilla is another specialty, as are the chimichangas packed with beef. As always with New Mexican cuisine, diners will be asked if they would like their dish with red or green chile (or Christmas); the sauces are both pork-based here, so vegetarians will want to skip them and ask for roasted green simply chopped instead. The charming restaurant occupies a late 19th-century Territorial-style adobe house. If there's a wait, enjoy a Negro Modelo (with lime, please) at the pleasant bar.

This traditional adobe eatery features New Mexican--style family recipes, which happily feed streams of hungry tourists. Locals, too, are drawn here, especially for the alfresco dining in the lovely courtyard (and in the mosaic-bedazzled great room looking out to it), amid trellises of sweet grapes and flowers, and further enhanced by the occasional accompaniment of a classical and flamenco guitarist. Buttery guacamole, with just a bit of bite, is the perfect appetizer to prep one's palate for the tender carne asada main. Try the house specialty, chile rellenos stuffed with pork and cheese, or a portobello-and-bell-pepper fajita. Traditional desserts and hearty breakfast choices are also offered.

One of the few dining options in Window Rock that isn't fast food, this bare-bones, family-owned restaurant with TVs broadcasting soccer games and Spanish-speaking soap operas is usually packed, especially during lunch. Devour burritos, burgers, and New Mexican specialties like carne adovada (New Mexican–style pork with chiles).

With its stock of T-shirts, jewelry, Indian fry bread mix, and dream catchers, the trading post is touristy. The small attached restaurant, established in 1985, however, is quite good—as evidenced by a shout-out in O, The Oprah Magazine and the locals who regularly congregate here. They affectionately refer to it as "Putt's." Owners Putt and Jill Thompson aren't Native American, but they've spent decades learning about the culture of their friends and employees and have a great relationship with the community. The several variations of Indian tacos, featuring Crow-style fry bread as big as a plate, are especially popular.

Located in the Historic Taos Inn, Doc Martin’s takes its name from the building's original owner, a physician who saw patients in the rooms that are now the dining areas. The beautiful, centrally located restaurant serves authentic Northern New Mexico cuisine.

Learning into the area's Wild West past, this casual spot has cowboy hats and cow skulls on the walls, a cardboard cutout of John Wayne—and some of the best smoked meats around. It offers Southwestern takes on breakfast, lunch, and dinner, all in generous portions, and even has a bar to hang out in after a long day of driving or river rafting. 

This no-frills, family-owned local chain might not look like much from the outside, but its fast, fresh New Mexican cuisine is a standard favorite among northern New Mexicans. Consistently praised for its superior chile, tacos, carne adovada, and breakfast burritos by locals and national media alike, it's worth a stop for those looking for a true New Mexican food experience. The Atencio family has been serving straightforward New Mexican classics, in one form or another, since the 1950s, and they have several locations throughout the city.

Open for lunch and dinner, this casual café at Bright Angel Lodge serves basics like salads, sandwiches, and burgers. Harvey House favorites like strip steak and spaghetti round out the menu. For dessert try the flourless chocolate lava cake or the more casual ice cream sandwich with whipped topping and chocolate sauce. Be prepared to wait for a table: the dining room bustles all day long.

Sourcing ingredients from New Mexico to bring the flavors of the southwest to the northeast coast, Geronimo serves hearty flavorful entrees and lunch. If you come for a drink expect the same flavors from the little plates of happy hour snacks you'll sample while you have a cold beer or drinks made from one of the largest selections of tequila on the East Coast. A raised patio overlooks Crown Street, and both the patio and the inside space get lively on nights and weekends.