The table
Eighteen seats. Chimayó red. Closed to walk-ins Sunday through Wednesday.
Tomás Herrera cooks New Mexican food in a kitchen that was a boarding-house pantry. Breakfast is included for guests. Dinner is Thursday through Saturday, 6 to 9. Call the desk.
The kitchen
Tomás will not tell you the chile is mild.
He grew up in Chimayó. The red chile on this table is from his cousin’s plot, dried in September, ground in the house. Green is Hatch when Hatch is honest, which is not every week in a Santa Fe winter. Christmas means both. We ask when you sit down, not on a form.
Tomás started here in 2011, after a decade at a hotel kitchen that wanted the chile “for tourists.” Elena told him to cook the way Rosa’s boarders ate: beans that take time, tortillas from a neighbor, meat when there is meat. The wine list is twelve bottles. If we do not have it, we will say so instead of sending someone to Albuquerque.
Prix fixe ($58, three courses) in September when the chile is at its peak. À la carte the rest of the year. Vegetarian plates are calabacitas, enchiladas without the egg, and the flan. We do not have a vegan dessert we trust. We will say that too.
Breakfast · included for guests
8 to 10:30. Courtyard or a tray.
Tell the desk the night before if you want a tray in the room. Coffee is in the lobby from 7:15. These plates are the standing breakfast; Tomás swaps fruit with the market.
Dinner · Thu–Sat 6–9
Walk-ins Sunday through Wednesday are turned away.
We cook three nights. The kitchen is the same room as breakfast. Eighteen seats, one seating. If you arrive at 8:40 we can still feed you; if you arrive at 9:10 we will not. Reservations by phone. Elena keeps the book in pencil.
Wine, tea, the book
A short list on purpose.
Wine
Twelve bottles. Glasses $12–14. A Gruet from Albuquerque, a red from Los Poblanos when we can get it, and a white Tomás actually drinks. We do not have a sommelier. Elena will tell you what is cold.
Tea, 3–5
Lobby. Bizcochitos. No reservation. Guests first; if there are extra cookies, walk-ins from the road are welcome until the plate is empty. This is not afternoon tea with a capital T.
How to sit
Call +1 505 982 1170. Dietary notes in the same call. The long table for eight is the old boarding-house table; it is not a private dining room, it is just long. We will not take a dinner reservation on the contact form.
Closed
Dinner: Sunday, Monday, Tuesday, Wednesday. Breakfast still runs. Christmas Day and Easter: breakfast only, tray service, no courtyard seating if the weather is honest.
Dinner is a phone call. Rooms are the booking link.
Elena keeps the pencil book from 7am to 10pm. If you want Thursday posole, say so when you call.