Chef Frederick Muller’s restaurant in Tao, El Meze, is a cross between the tapas philosophy of shared plates from Spain and the New Mexico ethos of eating what comes from the mountains, forests and streams of the land.
The Monster is intrigued. The space is cozy yet maintains modern flourishes. The music has a Spanish beat yet sounds vaguely Native American. The menu has room for fried green olives stuffed with blue cheese and buffalo tamales with chile verde, Campo de Mantaban, Tucumcari feta and fresh cilantro and the restaurant smells redolent of a Moroccan bazaar.