Posole (hominy style corn) and pinto beans are on the sides of most of the plates at Orlando's, and tasty. The chile, red or green, is between mild and medium in heat, and it has a "sparkle" on the palate that I just don't find in jalapenos, Anaheims, or other "grocery store" peppers. Great Hatch style chile warmth, sparkle and taste without too much heat-a favorite chile of many! The "Hatch" green chile is said to be descended from Anaheim chiles.Every restaurant has their special "pepper patch" supplier. The red chiles are dried, and after November, nearly all green chiles have been long fire charred and frozen.
Next time in Taos, we'll try the Carne Adovada-Orlando's style is not the usual shredded or chunks of pork, but rather three pork medallions topped with spicier chile caribe, or the Baja Style Fish Tacos with a green chile mayo and cheese topping deep fried cod, with choice of beans, fries or posole. The Chimichanga, below is popular. They are also known for their Grilled Burgers and beer-battered fries (7.50). Soft drinks are $1.50 each, and domestic and Mexican beers are around $4.00, with a few wines for $5-6, or by the bottle for $15-23. Wow-a family can eat like kings here, and they do-perhaps a third of the tables had kids. We were happily filled for $22. Other offerings include: Smothered Beef, Chicken or Shrimp Burritos; Vegetarian Burrito; Taco Salad with Chicken Breast; Blue Corn Cheese, Beef, Chicken or Shrimp Enchiladas. Desserts include: Flan, warm Brownie sundae, Pecan brownies, Macadamia Nut Cookie, Biscochitos - chocolate dipped, Ice Cream Sundae, Frozen Avocado Pie, and Mama's Apple Pie.
Located almost 2 miles North of Taos Plaza on left, 1114 Don Juan Valdez Ln., Taos, (575) 751-1450