Our much anticipated visit to "El Meze Restaurant" and Chef "Fred" from Taos's old "Fred's' Place" was well worth the wait. First, the Historical Adobe compound was very cozy once we entered the warmly decorated dining room on a chilly spring evening. We ate a lot of food and enjoyed everything from presentation to the timing that each course was served.
Scallops with wild mushrooms
We started with small pale scallop and mushrooms on fried polenta in an earthy brown sauce which was a surprise taste.
Buffalo short ribs
I couldn't pass up the small plate Buffalo short ribs which were cooked in a red Chile sauce with some maybe some Chipotle peppers?
The little green salad was a palate cleanser which was a small head of Bibb lettuce dressed simply with wonderful oil and balance vinegar presented as it was just picked.
Tamale with de Gardenas
The first entree was the Tamale which is a throwback to the old "Fred's", so if you were a fan it is a must. A very nice tamale in a chunky green chile sauce also very fresh and moist.
Truchas with Green Sauce
For the finale entree we enjoyed the Trout in green sauce which was very flavorful and the light green sauce abundantly covered the fish and was great. Sauce was a great complement to the fish and there were some nice greens also.
Don't forget the wine pairings even with the dessert which that night was the Lemon Mouse and Raspberry Napoleon which I finished as my wife ate only a bite. And, yes we are going back to El Meze and this time to sit on the patio, watch the sun on Taos Mountain and see what Fred is cooking from the Taos Farmer's market!
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