Joy Godfrey
Bacon and egg toast with scrambled eggs and Beeler’s bacon
Situated in a glass and timber warehouse hidden away in the Baca Railyard area, Opuntia is the brainchild of Santa Fe's resident coffeeshop godfather Todd Spitzer (Iconik, Sky) and landscape designer Jeanna Gienke. It's an airy, relaxing space full of cacti and succulents that reads as part greenhouse, part teahouse. The green and growing interior design matches the intentions behind the menu, which serves up healthy, light and plant-based meals, all of which come on plates piled high with colorful vegetables. For breakfast, try the ubiquitous avocado toast ($10.75), which pops against a bed of bitter arugula topped with creamy lemon aioli. It makes a solid companion for one of the many artisan teas, provided by San Francisco-based tea company Samovar. For lunch, find a plethora of sandwiches, salads and bowls. Opuntia also offers a globally minded dinner menu that includes quintessentially New Mexican stuffed poblano ($8) served with black beans, avocado, cheddar cheese and chipotle aioli, and the salmon poke ($10.75), a heaping serving of Atlantic salmon served on a bed of rice topped with scallions, sweet peas, cucumbers and ginger. Beer and wine are also available, but the real stars of the drink show are the three sakes that easily pair with the menu's slight Asian-fusion bent. Don't skimp on the sweet and spicy Korean popcorn topped with crimson gochujang. At $1 a bowl, it's easy to indulge.
Breakfast, Lunch and Dinner
Monday-Saturday
Breakfast and Lunch
Sunday
.$$.
922 Shoofly St.,
505-780-5796
Instagram: @opuntiacafe
