6 Best Restaurants in Southwestern New Mexico, New Mexico

Pronounced cho-pez, it looks like a run-of-the-mill adobe building from the outside, but inside the 150-year-old former Benavidez homestead you'll find happy locals and many turistas eating well-seasoned Mexican food and drinking ice-cold beer and tasty margaritas. Bikers join the convivial crowd in the bar next door; like the restaurant, it's still owned by the Benavidez family. It's worth the 15-mi drive south from Old Mesilla for the local flavor.

Here's a great little place to stop on NM 12 in the northwestern reaches of the Gila National Forest. Not just because of the spicy enchiladas and chicken-fried steak, but because once you leave the hamlet of Reserve, New Mexico (population about 500), dinner options are scarce—Quemado is about 55 miles to the north. Alma and Glenwood are about 40 miles south.

The Mesa family serves up hunger-busting traditional Mexican food here, all based on old family recipes. Enchiladas and chiles rellenos (ask for the green chile on the rellenos—strangely, they charge extra for it, but it's worth it) satisfy big appetites in the cheerful dining rooms decorated with art from local artists and packed with families.

Wander off the main drag into this place and you'll realize that it's a well-kept secret among locals. The New Mexican food here is really good, and really inexpensive. Don't be put off by the lack of charm on the outside; order at the counter, sit down at a table, and wait for the friendly staff to bring you a plate of their wonderful food. The burrito plate with red chile is big and mouthwatering, and the combo plates are H-U-G-E. Don't miss what may be the very best sopaipillas in all of New Mexico—light, flaky, and soooo good with honey.

Once a way station for the Butterfield Overland Mail and Wells Fargo stagecoaches, this restaurant in an old adobe structure has hosted many celebrities through the years, including Bob Hope and Mexican revolutionary Pancho Villa. Some of the Mexican recipes here date back more than a century; among the best menu choices are tostadas compuestas (red or green chile, meat, and pinto beans in tortilla shells), and enchiladas with red or green chile. Exotic birds and tropical fish inhabit the lushly planted atrium.

The exterior isn't much, but once inside you're given the chance to sample some serious local heat. This is Hatch, after all, and if you're game, you can tuck into some tasty authentic Mexican and New Mexican fare—enchiladas, rellenos, chilaquiles—here, produced with chiles grown in the area. Not every dish will light your lips on fire—just ask the helpful staff for suggestions tailored to your penchant for heat.