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DESTINATION


ADOBE DREAMLAND It’s hard not to be enchanted by Canyon Road, a half-mile promenade through the city’s historic district.


sandwiched in between that Giant station and a furniture store. And, ever since food critic Anthony Bourdain visited the place a few years ago, it’s become a bit more popular. The city has grown considerably in the past decade, and while some locals might gripe about the increased traffi c,


but, for the most part, I think we can all agree that the town continues to get better with age. Most of the trails I fi rst fell in love with are now marked. The La Tierra network, which used to be a locals-only spot where you parked behind the church and had to know where you were going, now has offi cial trailheads and maps at every junction. Even better, while the trails have become faster and more fun, and more people now enjoy them, I can still go out early on a Sunday morning and have the place to myself. The food and art scene has absolutely exploded. The green chile chicken enchiladas and margarita combo may still reign supreme, but that’s just the start. At Tune-Up, owners Jesus and Charlotte Rivera serve up traditional New Mexican fare with an El Salvadoran twist. Over at Eloisa, Santa Fe native John Rivera Sedlar, who has been lauded as the founder of modern Southwestern cooking, adds a bit of Latin American and Asian infl uence to the cooking techniques he fi rst learned from his grandmother, Eloisa. Even the common green chile cheeseburger has been elevated to a delicacy by Brian Knox, who, after several decades cooking and helming some of the fi nest restaurants in town, decided to open up the Shake Foundation, an old-school burger-and-shake joint. Same thing goes for the arts. While the open-air Santa Fe Opera, emerging from the desert like a surreal white ship,


DAYDREAMS, delivered.


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DOUGLAS MERRIAM


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