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…
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Above: Tour guide Nick Peña takes his foodies to their next stop: Upper Crust Pizza, in Santa Fe. FOR ME, travel is almost exclusively about the food. I’m that tourist who jabbers away about the…
Read MoreAbove: A Bourbon flight from Radish & Rye. Photography by Douglas Merriam. Don’t be confused by the name: Radish and Rye does stock a lot of rye, but this farm-to-table restaurant in Santa Fe actually…
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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…
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IT ARRIVED IN A SMALL yellow bag, cut open lengthwise, with piping-hot red chile, ground beef, and beans poured directly over the corn chips inside, all topped with diced onions, yellow cheese, and…
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Above: Tesuque Village Market's chile relleno with all the fixings. HEADING OUT FOR a midwinter hike? Strap on the snowshoes and promise yourself an after-workout lunch at Tesuque Village Market. This…
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Above: Mesoamerican Chocolate Elixir. Photography Eric Swanson. From the "Rhymes with Kapow" article in the February 2018 issue. Mesoamerican Chocolate Elixir Made with unsweetened chocolate, this…
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Above: Dark Chocolate Truffles. Photography by Eric Swanson. From the "Rhymes with Kapow" article in the February 2018 issue. Dark Chocolate Truffles The better the chocolate, the more flavorful your…
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Above: Chocolate Butter Shortbread. Photography by Eric Swanson. From the "Rhymes with Kapow" article in the February 2018 issue. Chocolate Butter Shortbread (gluten-free) These melt-in-your mouth…
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Above: Cacao students utilize ancient technique. MELANIE BOUDAR will change the way you think of chocolate. At Art of Chocolate: Cacao Santa Fe, she takes taste buds on an unforgettable journey. Go to…
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