New Mexico Restaurants Now

Taylor Garrett Spirits was borne out of an aviator’s vision to produce a unique line of spirits using breakthrough aging technology while honoring the traditions of the world’s great Master Distillers. We are a veteran-owned company located in Albuquerque, New Mexico, and founded by Scott Feuille, a retired Naval Aviator and commercial airline pilot. Having traveled the globe and tasted some of the finest spirits the world has to offer, he’s always been fascinated by the skill and traditions of the great American distillers. With a passion for distilling and in pursuit of the perfect timeless spirit, Scott began his quest to craft the best tasting, no-nonsense whiskey on the market today.

Family is important to us, and Taylor Garrett is named for Scott’s two young children. Taylor Garrett aims to get high-quality, artisinally-crafted spirits where they belong – in the glasses of whiskey lovers.

Celebrating 100 Years of Hospitality! Step into the past and experience the splendor of the American Southwest at La Fonda on the PlazaTM, the only Santa Fe New Mexico hotel situated on the historic Santa Fe Plaza. Start your vacation in Santa Fe and experience the allure of old world charm at one of the best Santa Fe hotels, where tasteful, modern conveniences blend with the warmth of authentic New Mexican style.

This year’s winners started early in the NM restaurant industry.  One partner started as a dishwasher straight out of high school at Cattle Baron and eventually moved up to management at other restaurants.  Years later, he’d share his superpowers by traveling to struggling restaurants from Oregon to Florida and help to turn them around by focusing on retraining staff and revamping menus and décor.  In 2015, a lifelong dream was realized when a partnership was formed to open their own restaurant in Socorro, New Mexico.  Now, they were a superhero duo. As partners and operators of Yo Mama’s Grill, this year’s winners led their staff and helped their local community. The restaurant sponsored many local sports teams, dance troops, medical charities and community arts programs, and one owner even sewed custom masks for employees and others in need.  During the pandemic, their Health and Safety Guidelines were adopted by the mayor and used as a benchmark for all restaurants in the area.  Their superpowers of loyalty, camaraderie, and caring leadership have served us all.  Congratulations to the 2021 Restaurateur of the Year winners, Deidra and Jason Vinson of Yo Mama’s Grill.   

This year’s Superhero Chef has spent 45 years completely dedicated to the passion and craft of the table.  For him, food is not about trying to create a new trend but perfecting what you are doing every day.  He was awarded James Beard Best Chef of the Southwest in 2005 and just celebrated his 20th anniversary as the owner of The Compound in Santa Fe. Under his energetic leadership, The Compound has won many awards for their food, wine, and service. His superpowers of innovation, style, and freshness results in a Contemporary American menu focusing on regional ingredients and local sourcing.  He also supports the culinary community and works directly with many charities. NMRA is proud to honor 2021’s Chef of the Year, Mark Kiffin of The Compound. 

This year’s Restaurant Neighbor Superhero spearheads the charity Kitchen Kids Inc, which is in its 6th year of providing free cooking courses where kids work side-by-side with professionals.  He is also the director of the 505 Food Fights, a food competition that promotes our industry and has raised tens of thousands for charity. His own personal and physical challenges have been no match for his superpowers of empathy and tenacity.  In his words, he uses life’s challenges as motivation to professionally and personally be an inspiration to others chasing down their dreams. Congrats to 2021 Restaurant Neighbor Winner Mike White of High Point Grill and Rustico Italian Kitchen.

Annapurna is the place for a healing cuisine. To accomplish this mission of serving a healing cuisine as prescribed in the Ayurvedic tradition, our restaurants maintain certain principles and philosophies that are very unique in the food industry. Our food is made by hand in our kitchens from fresh produce, locally grown and organic. Our food is FREE of dead animals (eggs, meat, poultry or seafood), cholesterol, saturated fats, trans fats, white sugar, refined sugar, white flour, artificial sweeteners, honey, peanuts, preservatives or pesticides. We use rice bran oil - cholesterol free, trans fat free and non hydrogenated. Fresh herbs and whole spices that are roasted and ground where necessary, flavors our food. Kitchari, the ultimate Ayurvedic food continues to be the popular healing food associated with Annapurna.

Vick's Vittles Country Kitchen is well known across Albuquerque for its excellent selection of southwestern and country food. Vick's Vittles also has a conference room with 40-50 seats available for parties and special events. We also offer catering services.

Peppers Grill & Bar is located in the heart of the UFO Capitol of the World in Roswell, New Mexico. Just three blocks north of the Famous International UFO Museum & Research Center. Peppers Grill & Bar features Southwestern Casual Dining with: Traditional Mexican Favorites Made to Order Salads Hand-Cut, Aged Steaks and Our Famous Baby Back Ribs As a testament to its local and regional appeal, Peppers Grill & Bar will have been in business at the same location for 30 years.

The guiding principle of Turtle Mountain Brewing Company is to provide the people of Rio Rancho and surrounding communities with delicious, high-quality foods and beverages at an affordable price in a comfortable, friendly environment. Being a fan of the show “Cheers,” Nico envisioned a place where regulars and visitors alike could come in and feel like they are part of the family. Turtle Mountain’s employees are encouraged to get to know customers by name as well as background and interests. We feel that coming to Turtle Mountain should be like coming to a friend’s house for dinner, so please, make yourselves at home!

Sadie's is a New Mexican cuisine restaurant chain from the city of Albuquerque, New Mexico. They have three locations in Albuquerque, and they also sell their own New Mexico chile, salsa, jerky, and other New Mexico related products throughout the United States and Canada.

A Bite of Belgium opened on October 1st, 2012 with a desire to bring something unique to Las Cruces, NM – authentic and tasty Belgian cuisine at an affordable cost. A Bite of Belgium offers customers a variety of menu items, from warm Belgian waffles made with real beet sugar, to the mouth-watering “Belgian Burger” with caramelized onions and Gouda cheese on a freshly baked brioche bun. From daily baked goods and peasant-style quiche to award winning tomato basil soup, A Bite of Belgium is ready to serve Las Cruces!

Executive Chef Christian Pontiggia of Sassella hails from the namesake region and it's culture. He brings the underlying tradition of fine Italian dining into contemporary world cuisine, producing innovative dishes that are a delight to the eye as well as the palette. Chef Pontiggia is the recipient of many awards. In addition to working at two Michelin Star awarded restaurants in Europe, he has received awards for cooking and wine knowledge from the Chaine des Routisseurs. The Italian government recognizes him as a Master Chef and he holds a culinary degree that certifies him as a Doctor of Oenogastronomy. This restaurant provides a unique stage to highlight Chef Pontiggia’s culinary artistry. We invite you to experience the merging of new world cuisine with old world traditions in his signature style

With a handful of products as their focus, Bueno Foods was born, founded in 1951. So, for over half a century now, Bueno Foods has grown steadily from a small neighborhood grocery store into one of the Southwest’s premier producers of New Mexican and Mexican foods, still owned and operated by the Baca family. Consistent quality and service, customer responsiveness, innovation and hard work have resulted in Bueno’s steady upward growth and success.

In the early 1970's, Joseph Camuglia opened Paisano's Italian Restaurant. Paisano's began with a limited menu featuring pizza and hearty Italian sandwiches on freshly baked bread, but soon grew to offer a complete Italian menu specializing in traditional preparations of fresh pasta, veal, fish, poultry and beef. Everything served is created in our on-premise kitchen from scratch.

Izanami is an izakaya serving upscale japanese bar food. Small plates meant for sharing, creatively prepared locally-sourced meat and produce with an emphasis on seasonality, all accompanied by unique libations. Don't expect the usual. There is no nigiri sushi. No soggy tempura. Definitely none of the sickly-sweet, hot sake that has given sake such a bad rap. They are extremely selective about their purveyors and only order enough seafood and organic produce to get them through the day. Most of our beef is wagyu. It's possibly the most delicious meat you will ever eat. They have the best selection of artisanal microbrew cold sake found anywhere between the coasts, green teas from shizuoka, locally roasted coffee drinks, ten different japanese craft beers, and housemade spritzers.

Locally owned and operated, The Double Eagle and Pepper’s offer Southern New Mexico a dining experience as vibrant, welcoming and diverse in flavor as Old Mesilla itself. We have designed the menu around the love of exceptional wines, fresh and local ingredients and a twist on New Mexican food. From our Green Chile Cheese Wontons to New Mexico’s only Aged Steak restaurant and you cannot forget the Award Winning Margaritas, Double Eagle and Pepper’s is a must stop when you’re visiting from around the world or gathering your friend and family for a lovely lunch or dinner.

For 80 years, La Posta de Mesilla has served authentic “New Mex” cuisine in an 1840’s historic adobe building. La Posta de Mesilla features local New Mexican chile grown in the heart of the Hatch and Mesilla Valley, known for it’s world famous red and green chile. La Posta is legendary as one of the oldest and most historic Mexican Restaurants in New Mexico and throughout the United States. La Posta has embraced “Local Farm To Table” principles. As a proud member of the Mesilla Valley community for nearly a century, La Posta de Mesilla is dedicated to using as many locally grown and produced ingredients as possible.

Del Charro has gained a reputation for its stimulating libations and light bar food. They take pride in keeping it simple with good food and good drinks at good prices. Del Charro is open late as well for the folks that need some grub after a long day of work, or somewhere to gather after one of Santa Fe’s cultural events. They even host the occasional birthday party, graduation celebration, or other such fun with proper planning.

Inn of the Governors, an authentic southwest style hotel located in downtown Santa Fe, has more than a 50-year tradition of intimacy and charm. Our tranquil Inn and attentive staff will transform every aspect of your stay into a memorable experience. Step out your door and stroll straight into the heart of Santa Fe’s historic plaza district—a world of enchanting landscape, culture, and history. Some of the city’s best restaurants, museums, shops and landmarks are just blocks away. Here, you’re close to the action but removed from the fray.

Originally from Mexico City, Chef Fernando Olea has been enthralling diners in Santa Fe since 1991 with his unique interpretation of contemporary and traditional Mexican dishes. Chef Olea creates sophisticated flavors using Old Mexico’s indigenous and culinary traditions alongside ingredients from around the world. His menu is deliberately small, featuring fresh and locally sourced produce and meats when possible. Nothing evokes the mystery of Mexican cuisine more than mole, a regional dish from the heart of the country. 

Colfax Pavilion establish in 1929 served as a dance hall, bar a roller skating rink for the area is now (historic in its own way) Colfax Tavern & Diner AKA Cold Beer NM. Owners Danny & Shelly Quartieri have enjoyed serving travelers, visitors and their community since 2016. A great place to stop in for great food, cold beer and/or spirits. They have a saying around Cold Beer, NM "Where not much happens, but you better be here when it does!"

The 4 D.H. Lescombes locations across New Mexico include 2 winery & Bistro locations in Albuquerque and Las Cruces plus D.H. Lescombes Winery & Tasting Room in Deming, and Hervé Wine Bar in Santa Fe. They are open for wine tastings 7 days a week and have an extensive inventory of wine for bottle and case sales. All locations offer our selection of New Mexico wines that were grown, produced, and bottled by the Lescombes family. Enjoy pairing wines with delicious appetizers, soups, salads, sandwiches, burgers, and entrees prepared by master chefs at our Bistro locations. Enjoy live music on select days at all locations.

Three Rivers Brewery Block is the gem of historical downtown Farmington, NM.  Three Rivers Eatery and Brewhouse was established in July 1997.  This historic building, originally built in 1912, was called the Andrews Building and housed the Farmington Drug Store and Farmington Times-Hustler newspaper.  Thanks to community support, the restaurant was expanded in July 1999, to offer more seating, kids play area, as well as a patio.  The décor features a large array of beer labels and coasters.  Donated by Henry and Margie Glosser, this impressive compilation is the product of over fifty years of collection.

In 2003, Three Rivers opened the Tap and Game Room complete with over forty different rotating styles of beer annually.   The Tap Room features pool tables, foosball, shuffleboard, darts, and a patio.  In 2008 they filled the gap between the Eatery and Tap Room with a Pizzeria and Banquet Hall. The Pizzeria offers hand tossed NY style pizzas, calzones, sandwiches and Paninis, and of course, our beer!  In 2017 Three Rivers added a distillery operation and turned the banquet room into the brewstillery lounge serving custom cocktails, guest beers, charcuterie boards, and tapas, in a refined repurposed environment.

A locally-owned and operated restaurant, proud of our traditional service ethic, Three Rivers Brewery continues to serve customers in a fun and historic atmosphere with plenty of stories to share.  Ask the servers about President Bill Clinton's visit to the area and Three Rivers' efforts to collect on a lunch bill to the White House, or find out how many staff have been visited by the resident ghost.  There has also even discovered unique historic artifacts within the walls, including torrid love letters and 1927 Babe Ruth baseball cards.

The Melting Pot is a premier fondue restaurant featuring an interactive dining experience. Founded in 1975 in Maitland Florida, The Melting Pot in Albuquerque was established in 2002 by local owner Christine Zalesiak. The melting pot is renowned for offering a unique variety of cheese fondue, entrees, cooking styles and chocolate fondue plus a full bar and extensive wine list. Loyal fondue fans range in age from children to grandparents. Their mission is to provide the Perfect Night Out for our guests and the Melting Pot is known in Albuquerque as “The Place to Celebrate”. Whether its your birthday, date night out, holiday or graduation , they promise you will create memories over their fondue pots. The Melting Pot is an annual recipient of award including: ABQ Mags Best of the City in Romantic restaurant, Best place to overindulge, Best dessert.  

After 16 years of honing her craft at The Melting Pot, Chris opened a totally different concept called “Burger 21” in October of 2018 at the Corner Shops at Winrock Town Center . She saw the need in the booming ABQ Uptown area for a gourmet burger restaurant that focused on fresh ingredients and made-to-order offerings.  

Burger 21 is a restaurant concept that is changing consumers' expectations of the “better burger” category. The burgers are chef-inspired creations made to order with  premium ingredients and innovative recipes. They also feature fresh salads, crispy fries and chicken tenders and to-die-for handspun shakes. Plus, Burger 21 offers extensive Gluten-Free, Vegan and Vegetarian options. Our goal is to give our guest a gourmet experience in a modern atmosphere without the gourmet price.  

The Burger 21 vibe is best described by our creative "B-isms" – which range from “B-saucy” and “B-different” to “B-shaken” and “B-involved” – our B-isms are prominently outlined on the back of the menu, as well as displayed on the walls of the restaurant. Burger 21’s “B-isms” boldly state the brand’s values and what customers can expect from the food and service in its restaurants. And why “21” ? They started with 21 burgers, of course !

Red River's first and only brewery and distillery! Come in and see them for fantastic house made beer and spirits, specialty cocktails, awesome food, and top-notch service. The best place in town. Red River Brewing Company, founded in 2018, is Red River's first and only brewery and is located in the mountains of northern New Mexico. Born out of a love of beer, RRBC's a local, family run business in the beautiful town of Red River. Locals and tourists alike flock into the new brewery to socialize, eat, and listen to live music once the sun goes down. With great service and friendly staff, Red River Brewing Company will become your newest Red River tradition. Beginning as a booming mining camp in 1895, Red River is rich with character and history. Gold, silver, and copper attracted hopeful miners from all over the west. Today, Red River is equally as rich but now with outdoor activities, beautiful wildlife, and family fun. The addition of Red River Brewing Company in 2018 helps tell more of the story of Red River. The brewery building mimics the aesthetic of an old mining town, while the beer and dish names hint some of the local legends and specials. Glen Calhoun moved his family to Red River in 1960 because he saw something special about this town and these mountains. He believed in a bright future for Red River and he worked hard to make that happen. He simply loved Red River and its people. Since then, four generations of Calhouns have lived here and continue the work Glen started so many years ago. Red River has grown and changed over the years, but some things never change - people still know Red River is a special place. Visitors still fall in love with these mountains and this community. People feel truly alive here. It’s this strong sense of respect for the past and belief in the future of Red River that inspired us to create Red River Brewing Company & Distillery. It’s a place that is authentically Red River where families can gather to make lasting memories in this little mountain town we call home.

When Frank Chavez came home to San Antonio, New Mexico, in 1945 after serving in the US Navy during the “Big War”, he and his wife, Dee opened a little bar in the grocery store operated by Dee’s father, JE Miera. JE had been in business since the late 1930’s serving the needs of the local folks. Soon after the Owl Bar opened, it became the hangout of a handful of so-called prospectors who had moved into the tiny community. These “prospectors” were actually atomic scientists who would later activate the famous Trinity Site explosion, the first test of the atom bomb used to end the war with its devastation of two Japanese cities. At the request of the “prospectors” and other patrons, Frank put in a grill behind the bar and began cooking hamburgers. Thus the birth of the world famous “Owl Burger”, the green chile cheeseburger of which its recipe remains unchanged since 1948. Frank and Dee’s daughter, Rowena, and her husband, Adolph Baca, operate the Owl Bar in much the same way Frank and Dee did. On June 1, 2018, Adolph and Rowena’s daughter, Janice took over the reins of the Owl, becoming the fourth generation to operate the Owl. It is with much pride that she continues to operate the business in much the same way as her great grandfather, grandparents and parents. The bar itself, originally from Conrad Hilton’s first rooming house right here in San Antonio, still supports the elbows of numerous passersby. They include many of the rich and famous of New Mexico as well as the world who have heard of this legendary spot.

Dominic Valenzuela is the owner/ operator of Tako Ten. Tako Ten opened August 17th , 2020. Right in the middle of this Pandemic some would say. They offer an array of Baja California style Tacos - or TaKos like they like to spell them, some non traditional tacos , Smashed patty burgers, and some various styles of French fries. They pride ourselves on being able to cater to as many palettes , preferences , and specialty diets as possible. 90% of their menu is Gluten Free as well as offering some vegan and vegetarian options & other low carb and healthier alternatives. They have received a huge outpouring of support from the heights neighborhood ( located at the corner of Tramway and Candelaria), as well as the rest of Albuquerque. They love to serve our community and always offer their services for fund raisers and support to those in need.

This week's guest is Mike White. Mike is a well known name in the ABQ food scene and currently has the following projects to his credit.

Chef/Owner of High Point Grill - American Gastropub serving from-scratch, chef-inspired pub food with over 30 local beer taps. Award winning burgers, mac and cheeses, appetizers and specials round out the menu. High tops and family tables available with several screens throughout for your entertainment. 

Chef/Owner of Rustico Italian Kitchen - Scratch-made Italian-American fare. Hand-made pastas right in front of the guests; stone-fired pizzas, and chef's specials like steaks, chops, and fish will be features in this upscale-casual setting. After hours, Rustico's FULL BAR will support the late-night industry crowd and provide food and drinks for all the servers, cooks, bartenders and more to unwind. 

Chef/Owner of Bacon Jam Diner - American quick-serve diner featuring breakfast favorites like scratch-made biscuits and gravy, breakfast burritos, pancakes, huevos rancheros and more! Lunch features handmade burgers as well as High Points signature mac and cheese menu. 

Chef/Director of The Kitchen Kids Inc (501c3) - Chef lead cooking instruction class for children of all abilities. Recipe guided and with small group sizes so personal attention is available. Learning cooking basics and from-scratch preparation of food alongside NM's best chefs. 

Chef/Director of 505 Food and Bar Fights (501c3) - Bracket style culinary competition pitting NM Chefs, cooks, bakers, and bartenders head-to-head in secret ingredient challenges and timed cooking. Cover is charged at the door for spectators with all proceeds going to New Mexico local Charities. 

66 Diner is a sensory experience. Step back into the 50’s with a genuine soda fountain, bright colored booths, a working jukebox and neon accents throughout. The servers are in period attire. Tom’s sign collection both inside and outside the 66 Diner provide both nostalgia and a photo op for you and your family. What about the food? Comfort food, of course. Fresh Angus Chuck Burgers, Blue Plate Specials and Deluxe Platters like Chicken Fried Steak or Chicken, Liver and Onions and the 66 Diner Chicken Ranchero. The Route 66 Pileup is out Trademark Creation. Try it. The Milkshakes are made with real ice cream, whole milk and spun on a blender in a stainless tin. 66 Diner Milkshakes have been voted “Best of Albuquerque” ever since Albuquerque the Magazine has been polling

Tomasita’s is distinctly Northern New Mexican. Our recipes have been handed down for generations, and still stand as witness the melding of cultures that together once depended on the corn, chile, beans and fruit of the area. Since 1974 the Maryol/Gundry family has maintained a commitment to the recipes and ingredients of New Mexico, making Tomasita’s the local’s favorite for almost 40 years. The Atrisco Cafe & Bar is a friendly, neighborhood New Mexican restaurant. Our philosophy is simple recipes, fresh ingredients, and friendly service. We cater to the tastes of Santa Feans who love authentic New Mexican chile, but also offer a small but carefully crafted selection of American dishes such as burgers with house-cut fries, Southwest Chicken Salad, and Meat Loaf. When possible, we purchase New Mexico grown ingredients, including all-natural grass-fed ground beef, lamb, red and green chile, honey, and vegetables when in season.

Their story goes like this: Salud! de Mesilla is the brainchild of Russell and his partner Christopher Schaljo. Owning a restaurant, however, was Russell’s dream. It was something he had always wanted to do. All of the success they have had thus far is possible not only because of Christopher and Russell’s vision but also because of their 34 dedicated employees who are free to give input. The majority of the kitchen staff has culinary degrees and each one has an area of passion.

Over fifty years ago in the small town of Muleshoe, Texas, Jesse and Irma Leal opened a small tortilla factory, Leal’s Tortilla Factory. Jesse and Irma hailed from South Texas where Irma’s father owned a small neighborhood tortilla factory, El Arco Iris Tortilla Factory (Rainbow Tortilla Factory), in Mercedes, Texas, during the Great Depression. It was in her father’s tortilla factory where Irma learned the art of making auténtica flour tortillas, fresh corn tortilla chips and delicious salsas and honed the family recipes that have been passed down since the late 1920s. These same family recipes are being used today to bring people the true, authentic taste of freshly made, stone-ground tortilla chips and fresh salsas. The traditions live on today at Leal's Mexican Restaurant in Clovis, New Mexico!

Matt DiGregory is the New Mexico Restaurant Association's 2020 Restaurateur of the Year. Waiter to bartender to pastry chef to manager to owner and operator.  The road may look familiar to many successful restaurateurs.  But the view, and the company kept on the journey is one of a kind—just like this year’s restaurateur of the year, Matt DiGregory of the Range Café Restaurants.  Running a successful group of restaurants takes a lot of skills.  You’ve got to master so many different things, like accounting, inventory, regulations, and developing menus that will appeal to a wide variety of diners.  Matt has mastered these things, for sure, but perhaps more than anyone else, he has always believed that the heart of a restaurant is its people.  

NMRA is proud to honor our 2020 Restaurant Neighbor Winner, Central Grill and Coffee, led by George and Alicia Griego.  This year’s winners exemplify what it means to be a good neighbor. They open their doors and hearts to their communities. They have said that restaurant operators and employees, along with being dedicated to their jobs, are also dedicated to providing a welcoming atmosphere for their community. That “leadership with a heart” has made their restaurant an escape for many customers to come and relax and share their day. These leader's hearts belong to this year’s Restaurant Neighbor winner, Central Grill and Coffee House. Here’s just a small part of what makes the owners, George and Alicia Griego, good neighbors.

At the beginning of the Covid-19 crisis, they put their staff into action. They stepped up and helped the community by providing thousands of boxes to feed school children, seniors, and others around the state when meals were desperately needed. Over 10,000 sack lunches were prepared for the school systems statewide. They also joined up with Legacy Church and Steel bridge (formally known as Albuquerque Rescue Mission) and Sysco to make 5,000 food boxes that were delivered to Native American Pueblos across the state. Central Grill and Coffee House also reached out to UNM Hospital and sponsored over 350 meals to each department at the Hospital to show appreciation for their hard work dealing with the pandemic. They sponsored 400 lunches for Covid-testing locations throughout Albuquerque.

NMRA is proud to honor our 2020 Chef of the Year, Tristin Rogers of Hollow Spirits Distillery. Tristin has worked in the industry for over 21 years, and says he has loved every minute of it.  He started out as dishwasher and now owns and runs his own restaurant.  According to him, it has been a blessing every second of the way!  This chef uses his platform to do more than share amazing dishes.  He uses his talents and outgoing personality to help others grow while also raising awareness for worthy causes.  Teamwork and collaboration are a big part of the success of this chef and his restaurant, Hollow Spirits Distillery.  He does not hesitate to pull other chefs into the limelight to be recognized.  He also has volunteered a significant amount of time and resources to support young culinary students as a mentor.  This chef shared that one of his personal goals is to raise awareness to major issues like mental health for industry people.   He has been instrumental in bringing other chefs together for fundraising and support towards many causes, including helping other local chefs and operators who are having difficulty during the pandemic.   And, let’s not forget the food.  One of his nominating peers said, “He is magical and innovative in the kitchen and makes each experience for diners a unique one.  His presentation and attention to eye-catching and sophisticated elements on each of his dishes has to be experienced.  He has a passion that he demonstrates with every dining experience he presents.

NMRA is proud to honor our 2020 Manager of the year, Miia Hebert of Garcia’s Kitchen. Like many of us, this year’s winner has been in the industry for years.  She began her restaurant career in college as a busser at an oyster bar in Abbeville, Louisiana.   Lucky for us, she eventually landed in New Mexico, working first as an Assistant Catering Manager, and then working her way up to be an integral part of Garcia’s Kitchen. She now provides expertise on all of the aspects of the restaurant’s operations, and through the years she has helped to grow sales and manage a team that she feels is the best of the best. Her personal accomplishments include volunteer fundraising for the Best Buddies Organization.  With her involvement, their 2018 Grand Champion Campaign raised over $8,000 for Best Buddies.  She really appreciates the unique and diverse culture of the restaurant industry and considers it her “home away from home”.  One of her supporters calls her the “Oz behind the curtain” and a “hospitality guru”.  Miia herself says it best: “The restaurant industry is a unique and diverse culture. We have even developed our own language. Being a member of this industry has always meant a home away from home to me.”