Page 165 - WINE DINE AND TRAVEL FALL 2021 DISCOVERING SANTA FE

As we parked in the large lot, we could see enough to make one the limit. Mary ordered the
folks clustered outside the entrance in the queue chile relleno plate, fat cheese-stuffed chiles in a
for tables. Some without reservations faced a spicy sauce that proved as tasty as the ones we
lengthy wait, but we had planned ahead and were learned how to make at the Cooking School at
ushered inside. Seated on one of the shaded out- Santa Fe. Ron’s eyes were bigger than his stomach
door patios terraced behind the main building we and he had a hard time finishing his taco, tamale,
were greeted by our server with welcoming chips and enchilada combination plate — but he man-
and salsa. aged. We forced ourselves to finish with their pop-
While waiting for our entree, we sipped house ular sopapillas, steaming, puffed fry bread
margaritas, which were large, tasty, and potent sweetened with honey.

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