Fiesta Oaxaca

135 W. Palace Ave., Suite 10, 505-982-9525, fiestaoaxacasf.com

Lunch and dinner 11 a.m.-9 p.m. Mondays-Saturdays,

brunch & dinner Sundays 11 a.m.-9 p.m.

Price range: $2.50-$19.00

Whether you believe in magic or not, something very akin to it is going on in the kitchen at Fiesta Oaxaca, the delightfully colorful Mexican restaurant that occupies a spot near the corner of Grant and Palace avenues. The sunny disposition of chef Alberto Lopez — who grew up in Oaxaca — is quite apparent in the dining room décor, the cheerful (if sometimes overwhelmed) staff, and the food itself, from start to finish. Recommended: chips and guacamole ($9), enchiladas suizas ($13), mole negro ($14), mole de tamarindo ($14), chile en nogada ($19), mocha tres leches cake ($7). — Laurel Gladden, May 3

Campo

At Los Poblanos Historic Inn and Organic Farm,

4803 Rio Grande Blvd. NW, Los Ranchos de Albuquerque,

Breakfast 7:30-10:30 a.m. Mondays-Fridays;

7:30-11:30 a.m. Saturdays and Sundays

Dinner 5-9 p.m. Wednesdays-Sundays, by reservation only (chef’s table reservations also available)

Bar Campo open daily 4-9 p.m.;

social hour Mondays-Fridays 4-6 p.m.;

bar menu available; full bar, beer and wine

Price range: $30-$200+

Driving down the long lane to Los Poblanos Historic Inn and Organic Farm in Los Ranchos de Albuquerque, you’ll see planted fields of lavender and hoop-house gardens. The farm on the premises is part of the “field to fork” ethos of Campo, the restaurant established in 2017 at Los Poblanos by executive chef Jonathan Perno. A native New Mexican and five-time James Beard award nominee, Perno celebrates the cycle of the seasons with his rotating menus, and the restaurant, in a converted dairy barn, is rustic but elegant. With food this good in environs this idyllic, you may never want to leave the Rio Grande Valley. Recommended: Smoked brisket and egg ($15), Caprese salad ($13), Shepherd’s Lamb mole rojo ($40), milk-braised NM pork loin ($33), grilled asparagus with lonzino ($8), fritto-misto ($9), honey cake ($11). — Molly Boyle, April 26

Cuchara del Inca

317 Aztec St., 505-666-1577

11 a.m.-9 p.m. Mondays-Saturdays; closed Sundays

Price range: $6-$20

Cuchara del Inca exhibits a deft hand in the kitchen, preparing classic Peruvian cuisine with fresh, high-quality ingredients and pride in the country’s culinary traditions. Recommended: Yuca frita ($8), causa de pollo ($8), lomo saltado ($15), ceviche ($12). Wash it all down with housemade chicha morada or a cup of organic Peruvian coffee (both $3). — P.W.B., April 12

Tags