After helming two restaurants in Los Angeles
, native Santa Fe chef John Sedlar returns to his grandmother’s New Mexican cuisine at Eloisa. The whitewashed, minimal, brick-exposed space serves as a temple for savory empanaditas
, tamales, posole, tortillas made with fresh masa, and creative jicama and guacamole tacos with flower petals. To sip, tequila and mezcal cocktails are crafted by Dede Roybal, a bartending genius. You won’t be disappointed. All dishes are expertly and artistically plated. Afterward, stretch your legs walking around downtown Santa Fe—Eloisa's locale couldn’t be any more convenient.