What to Do About Post-Thanksgiving Dinner

Lynn Cline - November 21, 2017

Santa Fe offers tons of terrific options for the post-Thanksgiving, post-leftover turkey blues

When the Thanksgiving feast is over and you've stuffed yourself with way too much turkey and all the trimmings—from sweet potatoes and mashed potatoes to gravy, cranberry sauce, and at least one pumpkin pie with whipped cream—what can you possibly eat next? Undoubtedly there will be leftovers, and lots of them, but once you've plowed your way through those and can't abide another bite of turkey—be it in a sandwich, salad, or roulade—what will you do about dinner?

The answer is easy: dine out! Santa Fe offers tons of terrific options for the post-Thanksgiving, post-leftover turkey blues and below are just a few options to peruse.  Before you read on, I'd lke to take a moment to wish you all a Happy Thanksgiving! And  whether you've made reservations or you're dining at home, may your feasts be merry and bright!

After a big holiday feast, lots of people have an appetite for Asian fare . If that describes you, head over to Vinaigrette for the Asian Chopped Salad—chopped Napa cabbage, rice noodles, scallions, shredded carrots, julienned red bell peppers, peanuts, cilantro, all tossed with a miso-ginger vinaigrette and topped with crispy noodles. You'll find other tempting salads, too, including one made with duck confit, baby arugula, creamy goat cheese, balsamic roasted pears and hibiscus vinaigrette. A hearty bowl of classic Cajun gumbo might hit the spot, made with Andouille sausage, shrimp, chicken and rice. Or you could warm your spirits with a miso-based mushroom vegan stew that features a blend of forest, button and porcini mushrooms.

For more international fare, trek to DeVargas Center and savor Sabor Peruano's traditional Peruvian cuisine. The dishes here showcase some of Peru's incredible array of indigenous ingredients, from ancient grains and chile to more than 4,000 varieties of potatoes. You can sample some of these potatoes in Papa a la Huancaina—a sliced boiled potato topped with cheese as well as a Peruvian yellow chili pepper sauce heated by one of Peru's culinary staples, the aji amarillo. Or, try Papa Rellena, a deep fried mashed potato stuffed with ground chicken, eggs, onion, olives, raisins and spices and served with salsa criolla. In search of something filling that isn't made with turkey? The empanadas, handcrafted with a house-made Peruvian style empanadas pastry, are stuffed with beef, chicken or a blend of cheese and spinach, and served with lemon slices.

It's tacos all the time at Taco Fundación, where the chicken mole filling is one of my personal favorites, along with al pastor—a sublime combo of roasted marinated pork, pineapple, onion and cilantro. Beef-eaters love the barbacoa, a blend of braised beef, cilantro, onions and sauce. If you're into seafood, grab a taco with shrimp, cabbage and avocado crema or even fried oyster, with rajas, beans and avocado crema. Vegetarians have plenty of options, including the taco with sweet potato, garlic kale, pine nuts and cojita. But if you've had your fill of Thanksgiving potatoes, try the taco with Oaxacan cheese, portabello mushrooms, onions and cilantro sauce. Still don't see one you'd like to order? Then go for the out-of-the-ordinary bison taco with creamed corn, Oaxaca cheese and avocado crema.

Ready for some traditional northern New Mexican fare? Detour Kitchen has all of that and more. The local favorites on the menu include beef, chicken and cheese enchiladas served with red, green or Christmas and rice and beans, as well as chile rellenos, pork carne adovada and green chile pork stew. Or try the green chile cheeseburger with fries. You could even have the beer-battered fish and chips with chipotle tartare sauce, if the mood strikes you. Detour Kitchen's menu is wide-ranging, so if you're there with a gang, everyone's likely to find something they enjoy eating.

If family and friends are in town and you'd like to take them somewhere fun with a fascinating history, drive out to El Nido in Tesuque. The new menu features the kind of steak and oyster dishes made famous by previous owners but it also includes wood-fired pizzas that smell so good from the outside, you can't resist ordering them once you're inside. And you won't regret what you order, whether it's the Bianca, topped with mozzarella cheese, caramelized almonds and fresh grapes, or the Provincial, with Brie and Gruyère , herbs de Provence and black truffle honey. There are plenty of other choices, too. If you prefer pasta to pizza, try the delectable handcrafted offerings such as Chianti-infused pappardelle pasta with wild boar ragu, rosemary and Parmesan, or torchio pasta with spicy Italian sausage, heirloom tomatoes, spinach, San Marzano pomodoro sauce and Parmesan.