De La Tierra - Taos

This restaurant is fantastic, breakfast is amazing, decided to go for an adapted smoked trout Benedikt a morning (GF potato cake for muffin) and a massive breakfast Burrito for our ski day. This Burrito must have been almost 1lb, I had the with carne adovada and felt energized all day, enough so I skipped $12 Lodge chili in the ski resort and charged hard until the lifts closed. Food comes quickly, never had to wait more than 10 minutes for each course for all meals times. The staff is on the spot and was super informative, especially about Taos Ski Valley itself, we could have made several lift flow mistakes at TSV, but we went as if we were going for 20 years since Cameron knew our breakfast server all local details. There are a few negative reviews pulling this restaurant down, but one is from a person who can be a time frame overrider and also refers to bread or rolls as bread rolls. The other is probably not familiar with a ribeye. The character of these two negative critics should definitely be questioned. My wife and I all ate only a meal in De La Tierra during our stay due to the convenience, reasonable price and quality. We never had the need to go somewhere else, De La Tierra makes El Monte Sagrado a real Taos oasis.

Amazing dinner! Chef Christina made a filet that literally cut like butter. Jalapeño bacon wrapped filet, genius idea! The daily pasta special was made with vegetables from their own garden and a pistachio pesto. Light and delicious. House made Baileys cheesecake was Devine. No detail was overlooked. Service impeccable, ambiance romantic and comfortable. One of the best meals we have EVER had!

Last summer's reviews were not very positive, but we decided to take a chance. The service was exceptional, and the food and wine selection were outstanding. This restaurant truly belongs in Santa Fe. Taos has a culinary gem that I hope the community recognizes. Be sure to dine next to the fish tank for a delightful experience.

When our server asked how the salad was, I explained that it was disappointing compared to our previous dining experience. If you’re not open to honest feedback, then perhaps you shouldn’t ask for it. The attempt to “talk to the chef” or personally inspect the salad mix felt unnecessary. Kale is kale, spring mix is spring mix, and spinach is spinach—they are all distinctly different. Furthermore, arguing with a customer does not reflect well on you or your establishment. It’s clear that neither you, the chef, nor management are willing to acknowledge the situation. If the kitchen runs out of kale, a simple apology and an alternative option would have sufficed instead of serving an inferior product that doesn’t match what’s listed on the menu and then dismissing honest feedback. While it’s impossible to please everyone, take pride in your restaurant and handle criticism with professionalism and maturity. It’s about escalating versus de-escalating issues—this isn’t complicated, and it will serve you well in the long run.

The service was excellent, and I highly recommend asking for Wendy—her attitude really made our evening enjoyable. However, I was disappointed with the filet, which cost over $50. The quality of the beef was below expectations; it lacked any real flavor, had some gristle, and was chewy despite being cooked to the right temperature. My spouse tried it too and shared the same opinion. Overall, it was a rather strange dining experience.