A long-established New Mexican restaurant on the north side of town, open since 1976. The building is a rambling adobe with a large covered patio that's the best seat in warm weather. Portions are generous and the chile — both red and green — is consistently good. The combination plates and enchiladas are the core of the menu, and the sopapillas come with honey as they should.
It's a locals' place rather than a tourist draw, which means you eat well without fuss. Weekend brunch can get busy.