A New Mexico Winter Feast: Local Flavors for the Season in Taos
For locals in Taos, winter meals are about more than just keeping warm—they’re a celebration of our region’s rich culinary traditions. Whether you're gathering with friends or family, or just cooking for a quiet night in, adding New Mexican flavors to your winter table brings a comforting sense of home. From red and green chile to hearty stews and sweet biscochitos, Taos offers endless ways to elevate your seasonal meals.
Bringing the Heat: Green and Red Chile
Here in New Mexico, chile is a staple year-round, but during the winter, it’s essential. Roasted green chile adds a smoky heat to tamales, casseroles, and stews, while red chile—with its deep, rich flavor—brings boldness to meats and side dishes.
Locals often make green chile tamales, filled with pork or turkey, and wrap them in blue corn masa for an extra special touch. Whether you’re making them from scratch or picking some up from a local shop, tamales are a winter classic that warms you from the inside out.
If you’re leaning more toward red chile, try adding a red chile sauce to your roast, ham, or even mashed potatoes. Made with dried red chile pods, garlic, and spices, it’s a versatile sauce that can take any dish to the next level, giving it that unmistakable New Mexico flavor.
Posole: A Seasonal Classic
A staple for many during the winter months, posole is a comforting hominy stew made with pork and red or green chile. Simmering a pot of posole is like bringing the essence of New Mexico into your kitchen. It’s a meal in itself and often the centerpiece of seasonal gatherings. With its roots deep in New Mexican culture, posole is not just a dish; it’s a tradition.
Some locals cook posole for larger gatherings, while others make it in smaller batches for cozy evenings at home. Either way, a steaming bowl of posole is perfect for braving the cold Taos winters. Everyone has their own take on posole. Here is Chef Rick Bayless’ recipe.
Sweets with a Southwestern Flair
After the main course, it’s time to bring out the biscochitos—the official state cookie of New Mexico. These delicate, crumbly cookies, flavored with anise and dusted with cinnamon sugar, are a favorite winter treat. They’re a little bite of New Mexico’s culinary history and are especially welcome at the end of any seasonal meal.
For a local twist on holiday baking, try adding piñon nuts to your favorite cookie or cake recipes. The rich, buttery flavor of piñon adds depth and a unique New Mexican flair to any dessert.
Shopping Local for a Winter Feast
When preparing your winter meals, supporting local businesses is key to getting the freshest ingredients. Cid’s Food Market and Taos Food Co-op offer everything from locally sourced meats to roasted chile, while Taos Herb Company is great for picking up special spices and piñon nuts.
If you’re in the mood for local favorites but don’t want to cook, you can find pre-made tamales, posole, and biscochitos at several spots around town. Supporting local markets means you’re not just filling your table—you’re contributing to the vibrant community that makes Taos special.
Orlando's: A Local Favorite
For meal inspiration, many Taoseños turn to Orlando’s. Known for its delicious, authentic New Mexican cuisine, Orlando’s is a go-to for green chile tamales, enchiladas, and savory stews. The vibe is casual, and the service tends to be excellent. Orlando’s is so well loved that it can get booked up pretty quickly. Arrive early if you can! If you’re short on time, try picking up takeout from Orlando’s when it is available. This is a great way to enjoy the rich flavors of authentic New Mexico cuisine without spending hours in the kitchen.
A Winter Feast to Remember
For locals in Taos, winter isn’t just a season; it’s a time to embrace our culinary traditions and share the warmth of our region’s food with those we care about. From spicy green chile tamales to sweet biscochitos, these flavors make any winter meal something to savor. So, as the snow falls and the cold sets in, gather your loved ones, fire up the stove, and enjoy a New Mexico feast that’s straight from the heart of Taos.