Info: The village of Pecos is 6 miles east of I-25 on State 50 and about 25 miles southeast of Santa Fe.
When the desert breeze starts feeling like a hair dryer on high, Santa Feans flee to the shady pastures of Pecos, a village on the edge of a vast wilderness area. We’re talking evergreens, lush grasses, glassy ponds, and classic log cabins — Rocky Mountain–style livin’ less than an hour from New Mexico’s capital.
Fuel up on breakfast burritos and chitchat with locals at the country store, then head into the 1.6 million–acre Santa Fe National Forest for fishing, horseback riding, and trekking along trails lined with wild iris.
Santa Fe National Forest.
What: Guided horseback rides through the aspen-scattered high country, home to elk, coyote — and sweeping vistas. How much: $30 per hour. Where: Depart from Tererro General Store & Riding Stables, 13 miles north of Pecos on State 63; 505/757-6193.Beatty’s Trail.
What: A gently sloping, hour-long woodsy walk with wildflower-strewn meadows and views that’ll have you singing “the hills are alive!” When: Start early to avoid afternoon thunderstorms. Where: Jack’s Creek Trailhead, Santa Fe National Forest; 505/757-6121.
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| Douglas Merriam |
| Enchilada casserole, Frankie’s at the Casanova |
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Cowles Pond.
What: A perfect fish-filled pond for kids, plus access to 150 miles of streams with rainbow and brookies for adults. When: Best before sunrise. Where: 20 miles north of Pecos on State 63, Santa Fe National Forest; see above. Pick up tackle and bait at Adelo’s Town & Country Store; 505/757-8565.Pecos National Historical Park.
What: Remarkably preserved large-scale ruins from a 1400s Indian pueblo. How much: $3. Where: 2 miles south of Pecos on State 63; 505/757-6414.
Griego’s Market & Liquor.
What: Village social center where locals put back fiery carne adovada breakfast burritos. When: Breakfast, lunch, and dinner daily. How much: $. Where: 1 mile north of Pecos on State 50; 505/757-6555.
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| Douglas Merriam |
| A young fisherman at Cowles Pond |
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Frankie’s at the Casanova.
What: Green chile stews and enchilada casseroles served in a beer garden. When: Breakfast, lunch, and dinner Tue–Sun. How much: $$. Where: S. Main St. (State 63) at State 50; 505/757-3322.
