Chef Mark May, Rhoda’s at the Taos Ski Valley
Mark May came to Taos Ski Valley in 2016 from Sedona, Arizona. He brings with him a vast array of culinary experiences which have included working in France, Italy, Japan, New York, Lake Tahoe, and Arizona. Mark’s parents attended the University of Mexico where they developed a passion for the cuisine which was passed on to Mark that grew during his 10 years in Arizona. Mark has been awarded 4 star/ 4 diamond status and has presented his food four times at the James Beard Foundation. One of the restaurants that Mark oversees is Rhoda’s Restaurant at Taos Ski Valley which offers their version of the Green Chile Cheeseburger.
116 Sutton Pl, Taos Ski Valley, taosskivalley.com
Bull of the Woods Green Chile Cheese Burger:
Carne adovada burger with green chile, Happy Jack, and Christmas aioli on a house-finished cemita bun.