Lunch at Rhoda’s at Taos Ski Valley

Northern New Mexico resort restaurant’s traditional ski fare & contemporary dishes

Ernie Blake, one of skiing’s legendary pioneers, established Taos Ski Valley, and his wife, Rhoda, was right there every step of the way, living at the bottom of the lifts. They and their three children lived first in a trailer and then in a large apartment in the resort in northern New Mexico.  Ernie passed away 22 years ago this week. Rhoda, now 92, lives down valley, where she remains independent and active — despite failing eyesight. Her granddeughter, Adriana (the PR part of the ski resort’s adminstration), said that she is still irigating her land.

Her namesake is Rhoda’s Restaurant on the top floor ot the ski area’s base area complex (ticket sales, ski school, administration, locker rooms, retail, rental and food service). It is a popular lunch and dinner spot at the base of the lifts. Little wonder that this sitdown restaurant with a view of the slopes serves New Mexican favorites, traditional skiers’ fodder and healthy contemporary dishes.  I had lunch there during to fine days of skiing.

Green chili, a New Mexican speciality, with chunks of pork, chiles and spices.
Burger and fries, a skiers' lunchtime tradition.


Sesame-crusted tuna with salad o field greens, as contemporary as a buger is traditional.

Rhoda's Restaurant on Urbanspoon

3 thoughts on “Lunch at Rhoda’s at Taos Ski Valley”

  1. Oh how I miss green chili, never found a restaurant serving it on the either coast (admittedly, haven’t spent as much time on the West Coast, so it may be there). It seems that it has traveled up I-25 but never East nor West.

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