Bringing Tradition to the Table
FOR FELIX MAURO TORRES, food isn’t just a business, it’s a connection to culture, heritage, and the lessons he learned growing up in Albuquerque’s North Valley. As the founder of Southwest Heritage…
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Category: Eat & Drink
Sip Desert Spirits at Tumbleweed Lounge
SOTOLD FASHIONED, QUATRO O SEVEN, It’s Got a Bee on It, Tulie Mule, and Sotoloma. The whimsically named cocktails at Tumbleweed Lounge aren’t made with whiskey, vodka, gin, or rum. No, the Tularosa…
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Hit the Road for Five Classic New Mexico Foods
GREEN CHILE CHEESEBURGER Sugar Nymphs Bistro chef-owner Ki Holste’s green chile cheeseburger is just one of the many beloved menu items that have made the funky Peñasco eatery a High Road destination…
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Lindy's Diner Keeps Route 66 Diner Culture Alive
O NE OF THE LONGEST continuously operating diners on Route 66, Lindy’s Diner began in 1929 as the Coney Island Cafe. Steve Vatoseow’s father, Narke, bought the place in 1960 and renamed it after his…
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Serving Up Nostalgia on Route 66
C HASE WATERS was a teenager when he started working at Del’s Restaurant, which Del Akin opened in 1956. The restaurant still serves its signature chicken-fried steak and other homestyle favorites…
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Editor's Letter: Pit Stop
TWO HUNDRED THIRTY MILES. That’s the distance I’d go for Mad Jack’s Mountaintop Barbecue. Add another hour and a half waiting in line just to get inside the Cloudcroft BBQ joint in mid-November…
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The Ultimate New Mexico Food Road Trip
“IT’S BUTTERY. THERE’S NO CHEW TO IT,” says Jerry Smith of the ideal chicharrón. “The meat itself has a crispy outside. But when you bite into it, you get that luscious fat penetrating this chunk of…
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A Greener Way to Grill
PICURIS PUEBLO’S FORESTRY department is on a mission to make cookouts more environmentally responsible. The pueblo offers all-natural wood charcoal made from piñon, juniper, ponderosa pine, cedar, and…
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Frenchie's Dips and Tots Hatch French Dip
This recipe originally appeared in "Hall Pass" by Jennifer Levin…
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