Any time a con­ver­sa­tion turns to the sorts of restau­rants Santa Fe lacks, more than one per­son will men­tion veg­e­tar­ian and ve­gan cuisine.

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It’s been a stereo­type for decades: Restau­rants your grand­fa­ther might, much to your cha­grin, re­fer to as “eth­nic” — Chi­nese, Viet­namese, Thai, Korean, In­dian, Greek, Per­sian, Le­banese, etc. — have long been de­fault din­ing des­ti­na­tions for veg­e­tar­i­ans. In Santa Fe, In­dia House, In­dia Palace, Pa­per Dosa, Raaga, Saigon Café, Pho Kim, Pyra­mid Café, Cleopa­tra Café, Jambo Café, a half dozen or so Chi­nese restau­rants, and oth­ers of­fer a fairly wide se­lec­tion of veg­e­tar­ian dishes — and some de­vote en­tire sec­tions of their menu to veg­etable dishes.

“Pasta-heavy menus can easily be mar­keted as ‘veg­e­tar­ian,’ ” Priceo­nomics notes. I’ve suf­fered through plenty of so-called veg­e­tar­ian dishes at Ital­ian restau­rants — hap­haz­ard plates of spaghetti tossed with ba­sic to­mato sauce, slimy sautéed squash and zuc­chini, a hand­ful of black olives, and a smat­ter­ing of grated cheese. Lo­cal Ital­ian restau­rants per­form some­what bet­ter when it comes to veg-friend­li­ness. And it should be noted that we are clearly in the “post-no-sub­sti­tu­tions” era, and many kitchens are will­ing to make omis­sions on re­quest.

One of An­di­amo’s sig­na­tures — crispy po­lenta with rose­mary-Gor­gonzola sauce — is meat free, and they of­fer two veg­e­tar­ian piz­zas and fet­tuc­cine with a va­ri­ety of veg­eta­bles. Two of the dishes for which Il Pi­atto is famed are veg­e­tar­ian — pumpkin

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