A family-run café in El Prado, about two miles north of the plaza, Orlando's doesn't cook anything too flashy, but what they do, they do well—witness the dozens of awards on the walls. Red and green chile are the standouts, but the carne adovada and taco salad are also popular with the crowds that pack the place at lunchtime. One way you can tell it's authentic New Mexican cooking is that they serve posole (hominy stew) instead of rice on the side. Definitely save time and space for a slice of frozen avocado pie, creamy and seasoned with lime, inside a graham cracker crust. ¡Delicioso!