How to Do a Southwest Food Road Trip — With National Parks, Craft Cocktails, and Delicious New Mexican Cuisine

"The resort's restaurant presents New Mexican–inspired tasting courses—examples included a deconstructed shrimp tamale and roasted quail with chorizo and corn bread—and the staff's multigenerational ties to the property add a sense of local tradition to the dining experience." - Rosecrans Baldwin Rosecrans Baldwin Rosecrans Baldwin is a Los Angeles Times best-selling author and essayist. His writing has appeared in The New York Times, The Nation, Slate, Salon, GQ, and The Morning News, among other publications. Travel + Leisure Editorial Guidelines