At El Meze, Frederick Muller—a 2014 James Beard semifinalist whose love of chiles brought him to New Mexico—creates comfort food that departs from the Southwest standards dominating Taos’s culinary scene. The regionally inspired, seasonal menu may include buffalo short ribs adovada or tender beef oxtails in a pool of broth studded with horno chicos (oven-dried corn kernels). In the summer, dining moves from inside the 1847 adobe house to a tented patio, the better to see the distant peaks.

" /> El Meze
Taos Ski Valley, New Mexico
$$

At El Meze, Frederick Muller—a 2014 James Beard semifinalist whose love of chiles brought him to New Mexico—creates comfort food that departs from the Southwest standards dominating Taos’s culinary scene. The regionally inspired, seasonal menu may include buffalo short ribs adovada or tender beef oxtails in a pool of broth studded with horno chicos (oven-dried corn kernels). In the summer, dining moves from inside the 1847 adobe house to a tented patio, the better to see the distant peaks.

Last Reviewed
197 2015

Address

1017 Paseo del Pueblo Norte
Taos Ski Valley, NM

Contact

575/751-3337

El Meze

Taos Ski Valley, New Mexico
$$

At El Meze, Frederick Muller—a 2014 James Beard semifinalist whose love of chiles brought him to New Mexico—creates comfort food that departs from the Southwest standards dominating Taos’s culinary scene. The regionally inspired, seasonal menu may include buffalo short ribs adovada or tender beef oxtails in a pool of broth studded with horno chicos (oven-dried corn kernels). In the summer, dining moves from inside the 1847 adobe house to a tented patio, the better to see the distant peaks.

Last Reviewed
July 2015

Address

1017 Paseo del Pueblo Norte
Taos Ski Valley, NM

Contact

575/751-3337