It might be a relative newcomer to the Santa Fe scene, but Bishop’s Lodge (1297 Bishops Lodge Road, Santa Fe, 505-390-323; aubergeresorts.com/bishopslodge) became one of our go-to spots in the city. Established in 2021, the resort is just four miles north of the Santa Fe Plaza, yet feels like a stylish oasis in the mountain desert. Lit by late-day sun and backed up by the Sangre de Cristo mountains and the impressive cumulus clouds that coalesce above them, the resort projects an iconic presence at the crest of a small hill.

We found ourselves gravitating to the resort’s lounge and restaurant, SkyFire, for its tranquility and for its striking sunset views. During our stay in Santa Fe, the great Nacha Mendez (nachamendez.com/events) was playing the lounge every Saturday evening — all the more reason to grab a glass and chill out. It didn’t hurt that the resort also had EV charging stations in the parking lot for our modest little plug-in vehicle.

Pat had visited last fall on a research trip to write about Day of the Dead in Santa Fe. At the time, she was entranced by chef Pablo Peñalosa’s green chile risotto. (See this post for the recipe.) After more extensive investigation of green chile culinary adaptations in and around Santa Fe, that risotto remains our favorite among sophisticated treatments of green chile. The addition of a 63°C (145°F) soft-boiled egg creates the perfectly creamy sauce.