Farm to Table in Eldorado
The pastrami Reuben sandwich at Arable is a local favorite. Photograph courtesy of Arable. MY FRIEND LITERALLY GASPED—stunned that I was heading to Eldorado to get a sandwich. I live in the village…
Read More
Tesuque Summer
Above: Illustration by Brett Affrunti. NEARLY FOUR DECADES AGO, I moved to New Mexico very much for winter—as a place to ski, to schuss down slopes above Santa Fe and Taos, and to enjoy hearty dishes…
Read More
4 Delicious Barbecue Side Dish Recipes
Above: Hatch green chile fires up a side of corn at Sparky's. Photograph by Douglas Merriam. Barbecue, both as a cooking technique and as an excuse for revelry, has been the great American pastime for…
Read More
The 10 Best Barbecue Restaurants in New Mexico
Above: A few selections from Mad Jack's Mountaintop Barbecue in Cloudcroft. Photographs by Douglas Merriam. NEW MEXICANS HAVE dabbled in barbecue over the centuries, cooking mostly venison, beef, and…
Read MoreRecipe: Green Rice
From the "Culinary DNA" article in the March 2018 issue. Green Rice Also from Coyote’s Pantry, this is a side dish that I have made many times for close to three decades. It can accompany everything…
Read MoreRecipe: Southwestern Harissa
From the "Culinary DNA" article in the March 2018 issue. Southwestern Harissa When Miller and Kiffin wrote Coyote’s Pantry, few folks stateside knew what harissa was. The Moroccan chile condiment is…
Read MoreRecipe: Tangy Citrus Salsa
From the "Culinary DNA" article in the March 2018 issue. Tangy Citrus Salsa Citrus is at its peak in the late winter months. This one comes from the Miller-Kiffin collaboration Coyote’s Pantry. Makes…
Read More
Recipe: Coyote Cantina’s Chipotle Shrimp with Corn Cakes
From the "Culinary DNA" article in the March 2018 issue. Coyote Cantina’s Chipotle Shrimp with Corn Cakes Here’s a dish that exemplifies Mark Miller’s talent and culinary influence. It’s served in the…
Read More
Recipe: Coyote Cafe’s Classic Cowboy Steak with Red Chile Onion Rings
From the "Culinary DNA" article in the March 2018 issue. Coyote Cafe’s Classic Cowboy Steak with Red Chile Onion Rings This hearty steak has been on the Coyote menu from the beginning, and you can…
Read More
Culinary DNA
SHORTLY BEFORE CHRISTMAS LAST YEAR, I pulled the Coyote Cafe’s first cookbook from my library shelves. Published in 1990, it was written by Mark Miller, the founder, creative force, and initial chef…
Read More