Even though we're right next door, it's hard to know the true scope of "New Mexico cuisine." (For what it's worth, experts say it's a combination of cooking styles and ingredients from Mexico, Spain and various Indigenous groups.) But what if you thought less about the particulars and more about the delectable end results? Case in point: Richardson's. Opened in 1988, the restaurant — whose ownership group also oversee Rosie's and Rokerij — emphasizes a cozy setting (woven rugs, saltillo tile, etc.), but it's really about how said vibes translate and inform the food. Be it that delectable New Mexican Surf and Turf (with bacon-wrapped jumbo shrimp and chorizo enchiladas), the Chimayo Chicken or the Taos Tenderloin, it's ultimately about great food that blurs all concepts and boundaries for endless comfort, warmth and a down-home feel. Richardson's magic is that its appeal is more about connection and joy than any particular region or influence, and you can engage with this menu in a way that transcends all the buzzwords and gimmicks. Richardson's is truly great food, period.