The Tasting Panel magazine

October 2013

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RESTAURANTS THAT MATTER Beyond SANTA FE MEANS SERIOUS SOUTHWEST CUISINE AND MORE Chips and Dip by Merrill Shindler T PHOTO: COURTESY OF GERONIMO The dining room at Geronimo, with the restaurant's peppery elk tenderloin. PHOTO: COURTESY OF COYOTE CAFÉ he original name of the tourist-heavy city of Santa Fe, New Mexico, was La Villa Real de la Santa Fé de San Francisco de Asís (The Royal Town of the Holy Faith of St. Francis of Assisi). Which was a real mouthful. And in terms of dining, eating in Santa Fe is a real mouthful as well. For this is a city dominated by dishes built around chiles and blue corn tortillas—often topped with layers of salsa, melted cheese and sour cream. I've had breakfasts in Santa Fe so filling I've had to go lie down. But that's not to say Fiery hot & sweet the cooking is without Mexican white prawns subtlety. In fact, at the at Coyote Café. Restaurants That Matter, understatement is a dominant motif. Consider the best-known Modern Southwestern eatery in Santa Fe: Coyote Café, first opened by Chef Mark Miller back in 1987. Now with Chef Eric DiStefano in the kitchen, it's a land of Tellicherry pepper elk tenderloin, fiery hot & sweet Mexican white prawns and Hatch green chile mac 'n cheese. To wash it down, you can get a Mixology Flight of four two-and-a-half-ounce cocktails. And lots of cocktails made with chiles. 140  /  the tasting panel  /  october 2013 TP1013_104-152.indd 140 9/23/13 10:37 PM

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