After 10 years, the Love Apple remains one of the most popular restaurants in Taos. Working under the philosophy that you are what you eat, the team has been using seasonal and locally grown ingredients since before it was old hat. Though the menu changes regularly, the mainstay is the baked tamale with Oaxacan-style red mole finished with an egg and creme fraiche. [$$]

This registered historic landmark is named for famed local physician Thomas “Doc” Martin and is acclaimed for globally inspired dishes. Doc’s chile relleno features an Anaheim chile stuffed with chevre, pepitas, and pico de gallo, and the duck breast lo mein stars house-made noodles. As you’re settling into the rowdy dining room, pore over the wine list that, much like the dinner menu, spans the earth from New Mexico to New Zealand. [$$$]

New Mexico’s craft beer industry has grown substantially in recent years, and Taos Mesa Brewing is one of the state’s standouts. Since 2012, it has specialized in brews like the Kolsch .45 and Kachina Peak Pale Ale, an homage to the summit of Taos Ski Valley. The food stands up to the beer, with no shortage of juicy burgers, tacos, and cheesy Frito pies — just the stuff after a long day on the mountain. [$]

The “bean” Chokola is talking about when it promotes “bean to bar” isn’t coffee, it’s cacao. This cozy cafe located off the historic Taos plaza specializes in single-origin chocolate, offered in the form of a hot or cold sipping drink, mousse, bars, and gelato. Chocolates are infused with flavors like raspberry, caramel, and also more experimental tastes — think matcha, rosemary, and chile. Stay and savor or take home a box of chocolates to relish later. [$]

Located in El Prado, just north of Taos, Common Fire changes its menu according to seasons only a Taoseño would recognize: first winter, second winter, and monsoon. Here you’ll find comfort food favorites like chicken soup with house-made noodles, barbecue short ribs, and mustard-spiked mac and cheese. All of the bread is made in house, and the selection of wood-fired pizzas and flatbreads also showcases the kitchen’s deft dough skills. [$$]

On the road up to Taos Ski Valley, Aceq is tucked away from the cluster of shops on the main road, where it dishes out classics like chicken and waffles and fish and chips, but also some more ambitious plates, like a duck foie gras torchon and bacon-wrapped dates. The owner’s Wisconsin roots are to credit for the highly recommended beer-battered cheese curds. [$$]