Café Pasqual's

Yes, it’s been covered by every major magazine; yes, you can order T-shirts and baseball caps off the menu; and no, you will definitely not be the only tourist here; but locals adore the Pasqual’s and frequent it for breakfast, brunch and lunch (but never dinner). The split-level dining room is straight out of a kids’ book on New Mexico, with colorful banners, wall murals and bunches of chiles suspended from the ceiling. The food is typically Southwestern and Nuevo Latino and includes perfectly prepared classics, like huevos rancheros and enchiladas, as well as hearty creations, like huevos motuleños (eggs over easy on corn tortillas with black beans and topped with sautéed bananas, feta cheese and salsa). Owner Katharine Kagel has long held a farm to table philosophy, so the ingredients are mostly organic and locally sourced locally. With just 50 seats, there’s always a line for a table (you can cut the wait time if you agree to sit at a large communal table in the center), but everyone waits, and the local scene makes the whole experience a lot of fun.