Centrally located in Taos, Sagebrush Inn is convenient to San Francisco de Asis Mission Church and Taos Plaza Theater and Arts Center. This ski motel is within close proximity of Kit Carson Home and Museum and Bent Gallery and Museum.
Make yourself at home in one of the 98 guestrooms featuring refrigerators and flat-screen televisions. Complimentary wireless Internet access is available to keep you connected. Conveniences include coffee/tea makers and irons/ironing boards, and you can also request rollaway/extra beds.
Rec, Spa, Premium Amenities
After a day on the slopes, relax in one of the 2 spa tubs. Additional amenities include complimentary wireless Internet access, a fireplace in the lobby, and a television in the lobby.
Satisfy your appetite at one of the motel's 2 restaurants. At the end of the day, relax with your favorite drink at a bar/lounge. A complimentary cooked-to-order breakfast is included.
Business, Other Amenities
Featured amenities include a 24-hour business center, business services, and audiovisual equipment. Event facilities at this motel consist of banquet facilities and exhibit space. Free parking is available onsite.
It's always a party at La Cocina Restaurant, where the Mexican dishes are so incredibly tasty fans have a hard time containing their excitement (just read the chain of five-star reviews!).
G-free and low-fat are just a couple of examples, come here for a quick bite that will leave you feeling healthy.
Take your pick of beer, wine, or other beverages offered on this restaurant's menu.
Gather the whole family for a trip to this restaurant — everyone will find something to like (even the pickiest little eater) on the menu here.
On warmer days, take advantage of La Cocina Restaurant's outdoor seating.
Access the Internet free of charge via La Cocina Restaurant's complimentary wifi.
La Cocina Restaurant will be able to accommodate your large party.
La Cocina Restaurant welcomes laid-back diners, so there's no pressure to throw on heels or a tie.
Meeting the gang for a movie? Pick up some food from this restaurant.
Can't get enough of La Cocina Restaurant's tasty dishes? They also offer a catering service for parties and events.
La Cocina Restaurant is located near a parking lot, which many diners take advantage of.
La Cocina Restaurant is serving up five-star food at a reasonable price.
Morning, noon, or night, you can head on over to La Cocina Restaurant since they serve breakfast, lunch, and dinner.
For the highest rated Mexican food around, make La Cocina Restaurant your first stop.
Everyone in Espanola knows the secret to a great place for Mexican takeout is La Cocina Restaurant.
La Cocina Restaurant provides diners with a unique Mexican dining experience, so head on over today and enjoy some great eats.
For roughly 50 miles, the Rio Grande winds through canyons and the Taos Ski Valley, passing along reddish-brown hills and the distant peaks of the Sangre de Cristo Mountains. Here, fisherman Taylor Streit casts his line into the rushing water and snags a rainbow trout. An expert fly fisher, Mr. Streit has guided other anglers through Northern New Mexico's waters for more than three decades. He's written three fishing books, been inducted into the Freshwater Fishing Hall of Fame, and lit up television screens on programs such as Legends of Rod & Reel. But perhaps the greatest testament to Taylor Streit's success is his son Nick—a championship fisherman in his own right and the current owner of Taos Fly Shop.
Nick has guided trips alongside his dad since he was a teenager, and —along with a full staff of expert anglers—the two continue to lead fishing trips that catch brown trout, rainbow trout, and other fish species in waters such as the Rio Grande and the lower Red River. For their most-dedicated customers, they run a fly-fishing school. Their beginner programs teach basics such as how to cast a line, whereas intermediate classes teach anglers how to read a river's water. Back on dry land, Nick also sells flies, fly rods, and other fishing gear.
At Dos Hermanas, you can enjoy a classic American burger or sandwich.
A night out deserves a drink to celebrate, and this restaurant has the perfect selection of beer and wine to go with your meal.
Parents, bring your kids along to this restaurant, where you'll find a family-friendly menu and ambience.
If dining outdoors is your idea of a good time, you'll love the gorgeous patio seating at Dos Hermanas.
At Dos Hermanas, you can dine with your immediate family and your extended family due to the easy seating for large parties.
Dos Hermanas is a casual spot to dine, so don't worry about being underdressed.
For the tastes of Dos Hermanas from the comfort of your next party, the restaurant also offers catering services.
Or, take your grub to go.
At Dos Hermanas, street and lot parking is made simple for diners.
Cyclists are in luck. Dos Hermanas provides bike parking.
You can take it easy on your wallet at Dos Hermanas — prices are generally less than $30 per person.
Breakfast bites, light lunches, and delicious dinners are all offered at Dos Hermanas.
Don't look any further, head to Dos Hermanas for your next American meal.
So for some delicious American fare any time of the day, head to Dos Hermanas.
So head on over to the highly-rated Dos Hermanas for some American eats and see what the buzz is all about.
Come hungry and leave happy! Doc Martin's Restaurant in Taos aims to please even the pickiest eater.
Ready for a drink to unwind? At this restaurant, you can pair your meal with something from their full bar.
Gather the whole family for a trip to this restaurant — everyone will find something to like (even the pickiest little eater) on the menu here.
Doc Martin's Restaurant easily accommodates large groups — there's even a reserved room available for extra special occasions.
Bask in the sun and enjoy a fresh meal outside at Doc Martin's Restaurant.
For no extra charge, utilize Doc Martin's Restaurant's free wifi.
Folks tend to dress down at Doc Martin's Restaurant, so keep comfort in mind when heading to the restaurant.
With food this good, you'll be running into this restaurant to pick it up yourself.
Drivers will be happy to know that Doc Martin's Restaurant is located near many street and lot parking options.
If your preferred mode of transit is of the two wheel variety, you're in luck — there's tons of bike parking outside the restaurant.
It's not the cheapest, it's not the most expensive, but it is the most delicious. Come to Doc Martin's Restaurant for a great bite.
AM, midday, and PM meals are served at the restaurant, but supper takes the cake for best in show.
Take a break from the office and enjoy a tasty sandwich with a side of chips at Angelina's Restaurant.
Come to Angelina's Restaurant where you can be gluten-free and not miss an ounce of deliciousness.
Tots are more than welcome to dine with their parents at this restaurant.
Eat outdoors Angelina's Restaurant (weather permitting) with their beautiful patio seating.
Angelina's Restaurant is well-known for being able to seat large parties.
Jackets are the norm at Angelina's Restaurant, so get ready for a nice evening out.
Everyone will feel comfortable dining at Angelina's Restaurant, where business casual attire is standard.
That's right! Angelina's Restaurant will bring their delicious food to your house for any occasion.
Feeling a little shy? Carryout is available.
At Angelina's Restaurant, you won't have to worry about circling the block multiple times to find parking.
Make use of the safe and efficient bike parking at Angelina's Restaurant.
Angelina's Restaurant provides morning, afternoon, and evening service, so you can easily find time to dine.
A well-made sandwich works for breakfast, lunch, or dinner. So, during any time of the day, you can make your way over to Angelina's Restaurant.
Siu mai: small pork dumplings. Each has a thin wrapper that needs to be delicately pleated by hand. Easily, they’re one of the most labor-intensive items at Phoenix Restaurant in Chicago, where each weekend this Chinese restaurant serves 80 different varieties of classic dim sum snacks.
This little fact about the siu mai is one of many surprising stories I learn from Eddy, the chef at Phoenix, where he also handles a million other tasks to keep the restaurant running smoothly. When I first came in, he was waving at a group of regulars while on the phone haggling with a seafood vendor.
“What we are serving in this restaurant is what we are eating in Hong Kong. ... It’s very typical,” Eddy says.
In 1996, Phoenix was one of the first restaurants to introduce dim sum to Chicago. Its customer base has grown over the years, and today, even with other dim sum restaurants up and down the block, you’ll find long lines winding out the door on any given Sunday.
Sound intimidating? It doesn't have to be.
Here's our guide to dim-sum dining, with a few tips from Eddy.
On the weekend: order dim sum off a cart
On weekends and special holidays, the wait staff winds traditional dim sum carts around tables, lifting lids off stacked steamer baskets to reveal the enticing contents. Should you see something you like, they leave the basket on your table and put a checkmark on your bill (it’s tallied at the end).
Phoenix is one of the only dim-sum restaurants in Chicago that still uses these carts. When I ask Eddy why they keep them, he says “tradition.” Not only to impress the tourists who come in, but also to let Chinese-American customers share this bit of culture with their kids.
Hot tip: if you want to experience the pushcarts without the crowds, head over on a Saturday, which tends to be less busy than Sundays, Eddy says.
On a weekday: order dim sum off the menu
Cartless weekdays offer a quiet, more peaceful atmosphere for ordering off the paper menu, which you can find near the hostess stand. Don't be intimidated—the menu has pictures; it has numbers; it has names written in both Chinese and English. And best of all, you need only point to what you want to have it brought out from the kitchen.
So what should you get?
“Everyone has their favorites,” Eddy says. The most popular dishes with Westerners are ha gao (shrimp dumplings) and siu mai (pork dumplings mentioned above). Kids gravitate toward the crunchy, easy-to-grip shrimp rolls and sweeter fare, from mango pudding (pictured above) to custard rolls.
Foreign travelers, especially those from Latin America, and adventurous eaters alike seem to love the chicken feet (pictured at bottom-right of top photo), a more exotic dish consisting of skin and tendons. While all these dishes are traditional, the chefs can tweak the recipes to accommodate for special diets or food allergies.
When diners are new to dim sum, Eddy encourages them to experiment. He’ll point out a few of the more popular dishes; if there’s something they don’t end up liking, it can easily be swapped out for something else. This way, by the second or third visit, diners will have a better idea of what they like.
And don't forget the tea
At dim sum, the tea is equally important to the food. Phoenix serves three different types: green tea, white tea, and brown tea. “Each one has its own usage,” Eddy says. While we talk, we drink jasmine tea, which is good for getting rid of toxins.
You can show your dim sum know-how by obeying proper tea etiquette. When your teapot is out of water, prop the lid off to the side. This signals to the wait staff that you need more hot water.
Eddy pours more tea and tells me to tap my fingers lightly against the table when the cup is nearly full. “When your friend or host fills your tea, this means ‘thank you’,” he says. “It’s part of the custom.”
Photos by Andrew Nawrocki, Groupon
I had no idea what to expect upon arriving at Elizabeth, the Michelin Star winner from Chef Iliana Regan. But an unmarked, unremarkable storefront between a tire shop and a sporting-goods store certainly wasn’t it. With few exceptions (Schwa, most notably), Chicago’s upper-echelon restaurants boast exteriors that match their illustrious River North and Restaurant Row addresses.
But as it turns out, Regan has no taste for that sort of superficial flash. She dons no chef’s whites. She displays no awards. She does not raise her voice to the Gordon Ramsay–level roar or even the Rachael Ray-ish rollick that TV cameras eat up.
Instead, this northwest Indiana native quietly built her reputation as someone who hunts for frogs and spears them herself. Someone who has suffered tick bites and poison-ivy rashes foraging for wild flora. Someone who has penned an essay on intensity for Lucky Peach and once themed an Elizabeth tasting menu after those violent and visceral A Song of Ice and Fire novels.
So yeah, I was kinda terrified to eat her food.
I’d never done a tasting menu before. And I wouldn’t necessarily classify myself as a picky eater, but I’m not a particularly adventurous one either, particularly when it comes to meat. (I can barely look at plated octopus without shivering.) I’d heard that Regan once served edible ants. Which are, like, bugs.
My nerves were calmed upon walking into Elizabeth, though. Austere yet charming, the whitewashed space was accented by light fixtures made from bare tree branches; dining chairs draped with faux-fur slipcovers; a chef’s counter armed with Elder Scrolls and Vikings Funko Pop! dolls. It was all in support of the season’s menu theme: vikings.
There were two options: land or sea. Or, as the first in a delightful succession of servers explained it, “Imagine a viking ship has reached the shore. One group goes on land to look for food, the other into the sea.” My friend Erin and I opted to order one of each to share and, despite my trepidation of certain meats, placed no restrictions on what we would eat. (You can arrange for some allergies and dietary needs in advance.) We wanted to go all in.
After the amuse-bouche—a surprisingly complex roasted whey carrot dressed with goat’s-milk cheese and edible flowers—came our first courses. The land dish was … a bowl of rocks. The server assured me the top “rock” was actually a baked potato coated in edible clay. But it was very convincing as a rock, so I bit in with trepidation. As Erin ate the rest, dipping it into the cheese and butter puddings it was served with, I forked into her langoustine with lingonberries. (Pro tip: don’t try to tear off the claw without looking. You will stab your finger on a spine.) So far, so very good.
As the servers continued to weave their culinary narrative, I realized there was an unmentioned character in their tale—Elizabeth itself. The restaurant is small, seating about 16 or so, and the kitchen is wide open. It was impossible not to get caught up in what was happening back there, particularly when sous chefs were wielding brûlée torches and “plating” on gorgeous pieces of handmade pottery. And the line between front and back of house was practically nonexistent. One moment, you’d see someone in the kitchen stirring and slicing; the next they’d be presenting your next course or clearing your table. (Chef Regan included.)
This created an unexpected intimacy, one that removed any hesitation when asking about a particular dish. It’s clear the teammates take a deep yet quiet pride in their collective work. They spoke warmly about where ingredients came from, excitedly about the preparation techniques used. They always used “we” or “our,” never “me” or “Chef Regan.” (Again, Chef Regan included.)
Over the next few courses, there were so many charms. An herb-rolled, soft-boiled quail egg served in an actual nest; impossibly chewy seaweed bread darkened by squid ink; a cauliflower-mushroom soup that Erin about died over. I was particularly fond of a course called Barnyard: headcheese dusted with beet powder, paired with a collage of root vegetables and flavored puddings reminiscent of something out of the Art Institute of Chicago’s Modern Wing.
And that’s the thing. Never in my life would I have thought that I’d be fond of headcheese. I would have probably never eaten it if it weren’t for this meal. But it was fun to break out of my culinary comfort zone.
The other surprising thing? How full we were, considering it was a tasting menu. By the time we were served the entree courses—rare lamb medallions wrapped in swiss chard and pickled fish in a sauce of its own bones—we were taking deep breaths between bites. I’m pretty sure they were the only two plates we didn’t completely clean.
We managed to buck up for our “one-and-a-half” dessert courses, as the server put it. (The “half” was a palate-cleansing sorbet.) Our favorite was Under the Sea, a spongy coral-seaweed cake so realistic looking it prompted me to ask the server just how much of it we could eat. “All of it,” she said. We complied.
Maybe, as a writer, I’m just a sucker for a good story. But I was enchanted by Elizabeth, both in backstory and in not knowing what was coming next throughout the culinary adventure. And while I probably won’t be buying headcheese any time soon, I’m excited to see what Chef Regan has up her non-chef’s-whites sleeves next season.
Shop Chef Iliana Regan's tasting-menu experience at Elizabeth Restaurant:
Watch her explain her approach to fine dining:
As useful as WD40 and much more edible, coconut oil is a powerhouse. In fact, just one jar of the stuff can replace several household staples, from kitchen ingredients to baby wipes. Here’s how to substitute it for 16 total items in 3 rooms of the home:
1. Coffee: Coconut oil is a reputed energy booster. Swallowing a spoonful or two in the afternoon can be a healthful alternative to a cuppa.2. Coffee creamer: Emulsified and poured into coffee, it’s much tastier than (and probably just as nutritious as) that bulletproof stuff.3. Butter or oil (when sautéing): Coconut oil’s high smoke point makes it great for cooking on the stovetop, especially at high heat. Try swapping it in when making stir-fries, scrambled eggs, or pancakes, especially if you like a very mild coconut flavor.4. Oil (when baking): The oil imparts a delicious je ne sais quoi to baked goods—even boxed ones. Use it to give from-the-box brownies an upgrade, and you’ll dream about them for days.5. Condiments: Drop it into quinoa or oatmeal for added nutrients and healthy fats. You can also put it on top of sweet potatoes instead of butter!
6. Moisturizer: It works on your body and your face. It’s naturally SPF 4, so it offers a bit of protection from UV rays, too.7. Leave-in conditioner and anti-static agent: Rub a small amount between your hands and smooth them over your hair to control flyaways.8. Lip balm: It soothes sore, chapped lips, and other skin irritations.9. Eye-makeup remover: Rub it between your fingers until it liquefies, smear it on your lids, and wipe it off with a cotton pad.10. Face wash: Add a little water and rub it in your hands until it foams.11. Hand and foot cream: Massage it into cracked knuckles, or slather it onto your soles and stick them into socks for an overnight soak.12. Shaving cream: It’ll give you a smooth shave, plus additional moisture for your skin.
13. Ouchie ointment: Dab it on cuts and scrapes, which will benefit from its antimicrobial properties.14. Anti-itch cream: Coconut oil reduces itching from bug bites, and helps to calm sunburn, eczema, and cradle cap.15. Diaper cream: A layer on baby’s bottom guards against (and soothes) diaper rash flare-ups.16. Baby wipes: Simply mix it with hot water and pour it over a stack of paper towels that you’ve cut in half. Keep the towels in an airtight container so they stay moist.
Check out more coconut-oil coverage:
Oil Pulling Whitens Your Teeth and (Maybe) Makes You Invincible
The Five Best Uses for Coconut Oil You’ve Never Heard Of