ROAD TRIP DINING, NEW RESTAURANT MOVES, AND FOOD EVENTS AROUND NEW MEXICO

ROAD TRIP DINING

On a recent drive north toward Taos, a lunch stop at SOPAIPILLA FACTORY in Pojoaque proved to be the kind of roadside discovery that makes New Mexico road trips memorable. Located just across from the POEH CULTURAL CENTER & MUSEUM, the restaurant clearly functions as a gathering place for the local community.

Regulars walked in and were greeted warmly by name, a sign that this place has deep roots in the area. Inside, a sculpture by local artist ROXANNE SWENTZELL adds a touch of regional artistry, while a small free library near the entrance hints at the literary personalities who pass through. On a recent visit, the shelf held an old edition of The Chicago Manual of Style alongside Colette’s Recollections.

An aquarium full of well-fed goldfish sits by the bar—a charming detail that feels like a relic from a different era of American road trip dining. Yet the restaurant is far from a nostalgic relic. Even mid-afternoon, the dining room was filled with families sharing meals together, a clear sign that the place continues to thrive.

One thing that sets SOPAIPILLA FACTORY apart is its reputation as one of the most VEGETARIAN- AND VEGAN-FRIENDLY NEW MEXICAN RESTAURANTS in the region. The menu dedicates an entire section to vegetarian dishes—something the staff says was inspired largely by the local Sikh community. Even better, all beans and chile are prepared without meat, making many dishes accessible to plant-based diners.

There are even a few items labeled “light,” a designation that feels like a small throwback to another culinary era.

During the visit, tofu fajitas made their way to the table. While not traditionally New Mexican, they arrived with generous sides of rice and refried beans, plus sour cream and pico de gallo. To cover more ground, the SOMBRILLA COMBO was also shared: a blue corn cheese enchilada and a veggie tamale, both smothered in a bright tomatillo cream sauce.

The menu certainly stretches beyond strict New Mexican tradition, but the results are hard to argue with—especially when that creativity means more BLUE CORN on the plate.

And yes, the name delivers on its promise: the SOPAIPILLAS are excellent. They arrive fluffy and light, avoiding the heavy oiliness sometimes found elsewhere, and practically melt into buttery softness with every bite.

ENTRANCES & EXITS

The New Mexico restaurant scene continues to shift and evolve with several new openings, expansions, and closures across the region.

TENDER FIRE KITCHEN has officially transitioned from its summer pizza pop-up into a permanent Santa Fe restaurant. After a soft opening for dinner service, the restaurant celebrated its grand opening on Friday the 13th. Reservations are already available, and the menu features the pizzas and salads that built its reputation. The addition of another DOG-FRIENDLY DINING SPOT is also welcome news for locals.

Meanwhile, TUNE-UP CAFÉ in Santa Fe is expanding. A sign for TUNE-UP BISTRO has appeared on Cerrillos at the former location of Saveur Bistro. The team behind Tune-Up reportedly purchased the property, secured a liquor license, and has begun renovations. While an opening date has not been announced, anticipation is already building.

In Albuquerque, MAÑANA TACO is preparing to open its first brick-and-mortar restaurant in the former LITTLE RED HAMBURGER HUT building on Mountain Road. The transformation of the nostalgic structure is already underway. The new location will introduce breakfast tacos to the area—an idea that may even persuade longtime New Mexicans to embrace a Texan-inspired culinary tradition.

Downtown Albuquerque also welcomed the reopening of THE BREW, which recently changed ownership. The coffee shop is now operated by Jorge Serrano—also owner of ABQ Coffee in the Northeast Heights—along with his siblings. The previous owners will continue roasting coffee and expanding their Colombian wholesale operations.

The NOB HILL neighborhood has seen a mini coffee boom as well, with three new shops opening recently: DAILY RITUALS, SUKOON, and AMALIE. Both Sukoon and Amalie lean into the atmosphere of traditional Arabic coffeehouses, while Daily Rituals emphasizes an eco-friendly concept.

Another unusual coffee concept has appeared nearby. DÍA DE LAS BARISTAS BIKINI COFFEE COMPANY recently opened near Burque Licks, featuring an all-women staff dressed in bikinis. The business markets the concept as empowerment while also sourcing coffee from a local roaster. Whether the concept truly represents empowerment remains open to debate.

Meanwhile, LUCKY GOOSE, a fast-casual vegan restaurant that began as a food truck, will soon relocate its Nob Hill location to a larger restaurant space in the EDo district—ironically one still marked with a sign from the former WHOLE HOG CAFÉ: WORLD CHAMPION BBQ. The new kitchen will allow them to expand both their menu and their breakfast hours.

A few temporary closures are also shaping the local food landscape. YALLA! SHAWARMA has had its New Mexico locations closed since late January as the owners consider shifting toward a permanent Santa Fe restaurant after operating primarily as a food truck.

Meanwhile, ANNAPURNA’S WORLD VEGETARIAN CAFÉ has permanently closed its North Valley Albuquerque location. Diners can still visit the original Silver Avenue restaurant and another location in the Promenade Shopping Center. The Santa Fe branch is currently closed but expected to reopen soon in the former Dulce Capital Bakery space.

Not every story involves expansion. After thirteen years of inventive frozen treats, POP FIZZ has closed its doors. Known for imaginative paletas and memorable ice cream tacos, the shop evolved from a food truck into a beloved fixture at the National Hispanic Cultural Center before returning to pop-ups and events. The loss leaves a sweet gap in Albuquerque’s dessert scene.

Santa Fe also lost a long-running restaurant when PIZZERIA ESPIRITU closed after more than three decades in operation.

Elsewhere, in Los Lunas, EUROPA FOOD. FARM. FESTIVAL. has been sold and will soon reopen as CARIÑO FARMHOUSE CAFÉ & EVENT CENTER. The new concept will include a restaurant, event space, and wedding venue—complete with a farm setting and even a few ponies.

Finally, the MANKO FOOD TRUCK has announced a temporary closure due to cultural obligations.

OCCASIONS

Several upcoming events promise to bring food lovers together across the region.

On March 21, KEEPING TOGETHER BREWERY AND BEVERAGE GARDEN will celebrate its grand opening in Santa Fe. The brewery is led by Averie Swanson, a veteran brewer from Jester King Brewery in Austin. Her farmhouse ales are already generating buzz.

That same day, SIDETRACK BREWING will host its annual CASK FEST, running from noon to 4 p.m. The event features cask-conditioned beers from breweries across New Mexico, including Bathtub Row, Gravity Bound, La Cumbre, and Second Street.

At THE BRIDGE AT SANTA FE BREWING CO., the annual TASTE OF GRASSFED SMACKDOWN will bring together seven local chefs who will create dishes featuring grassfed meat raised by Southwestern ranchers. Guests will taste the dishes and vote for their favorites.

Looking further ahead, the inaugural INDIGENOUS FOODWAYS FESTIVAL will take place on June 20 at Museum Hill in Santa Fe. Early details suggest an impressive lineup of chefs and cultural food traditions.

Meanwhile, FARM & TABLE will host a SOUTHERN HEMISPHERE WINE DINNER featuring five courses paired with wines from South Africa, New Zealand, Argentina, Chile, and Australia. The restaurant also has a collaborative dinner scheduled with LASSO COFFEE & LAGER later in April.

DISTILLATIONS

Food writers continue to explore the deeper stories behind the region’s culinary culture.

Recent reporting has examined why the price of blueberries continues to rise and what factors are driving those increases.

Another extensive feature dives into Albuquerque’s growing tea scene, exploring the city’s tea shops to find which offer the widest selection, the most knowledgeable staff, and the best service.

Together, these stories highlight the ever-evolving food culture of New Mexico—from roadside sopaipillas to specialty tea houses.