The Monster’s peregrinations through New Mexico next find him at the Historic Taos Inn. Doc Martin’s restaurant is stop number one in Taos. It’s been almost twenty years since he’s been in this little hamlet and from the looks of things not much has changed (besides more traffic lights).
As the gorgeous sun sets splayed against the mountains, The Monsters tucks into a table, orders a glass of red wine and checks out his surrounding.
It’s a nice enough looking space, part winter cottage with the old wooden beamed ceiling, part New Mexico Adobe with the fireplace taking center stage, part Southwestern country with the green and brown leather chairs ringing light wood tables.
As for the menu, it’s a hodgepodge as well of mountain meats and Southwestern Tex-Mex. Meaning you can order red wine braised buffalo short ribs with horseradish mashers and melted leek or Doc’s Chile Relleno Platter.
The Monster decides to give a try to grilled rattlesnake-rabbit sausage with ancho chile-dried cherry sauce as well as the duck confit quesadillas with pumpkinseed mole. Given the room and the menu, The Monster might as well be bipolar as well.
The duck confit quesadillas come out first and are a touch more gamey than one would want, and they are accompanied by chopped tomatos and onion as opposed to salsa. It’s not bad, it’s just nowhere near as promising as The Monster had hoped.
As for the rattlesnake-rabbit sausage, The Monster is very glad he ordered it and very glad he ate no more than one bite. We’ll leave it at that.
Why go? You were bit by a rattlesnake. And a rabbit.
Monster rating: 2/5 Monsters