The Railyard Restaurants

Husband/wife pair Charlotte and Jesus Rivera run this cozy neighborhood spot, where they make everything by hand. Jesus grew up in El Salvador—which explains the papusas on the menu—but the menu is full of great New Mexican food, including their delicious, lightly battered chile relleno. Our favorite is the enchilada, which you can order Christmas-style (local slang for something topped with both red and green chile sauce).

Head straight to the bar at this aptly named New American restaurant, where the cocktail program (curated by mixologist/sommelier Quinn Mark Stephenson) offers more than 50 varieties of bourbon. If that wasn't reason enough for a visit, chef David Gaspar de Alba’s menu of fresh, seasonal fare, inspired by finds from the local farmers market, is an equally powerful draw. Be prepared for some tough decision-making—their small plate offerings include corn chowder with bone marrow and green chili, smoked black ribs, and steak tartare with alabria chili, lime oil, and quail yoke.