We've combed the West for the very best flavor experiences, all worthy of a culinary pilgrimage
Photo by Peter Fish
Navajo churro lamb cassoulet; bread pudding with prickly pear; shatteringly crisp, dark-blue Hopi piki bread with tepary-bean hummus. The Turquoise Room serves some of the most inventive Southwestern cuisine in the nation, drawing extensively on Native American ingredients and traditions. That’s even more impressive given the restaurant’s location: not in some urban foodie hotspot but alongside Route 66 in Winslow, Arizona, a few miles from Petrified Forest National Park. But then the Turquoise Room was never ordinary. It opened in 1929 as part of La Posada Hotel, perhaps the grandest of the Santa Fe Railway hotels designed by legendary architect Mary Colter. For the last decade, Allan Affeldt and his wife Tina Mion have been restoring this gracious Spanish Colonial hotel to its 1920s glory. They and chef John Sharpe have made La Posada’s Turquoise Room a must-stop for anybody interested in great architecture and great regional food.