Recipe: Tortilla Soup
From the Spring into Summer article in the June 2016 issue. Tortilla Soup 3 bulbs garlic 1 medium sweet onion, diced small 2 teaspoons dried oregano 2 teaspoons cumin 1⁄4 cup Chimayó red chile…
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Category: Eat & Drink
How to Make a Tuscan Kale Salad
From the Spring into Summer article in the June 2016 issue. Tuscan Kale Salad 1 bunch Tuscan kale, de-stemmed and cut into 1⁄4-inch slivers 3⁄4 cup pine nuts 1 cup ricotta salata, coarsely grated 1…
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Recipe: Roasted Beets with Radishes and Farmer's Cheese and Tarragon Aioli
From the Spring into Summer article in the June 2016 issue. Roasted Beets with Radishes, Farmer's Cheese and Tarragon Aioli 2 golden beets, tennis ball–sized 2 red beets, tennis ball–sized 1 bunch…
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Spring Into Summer
Above: Paul Novak's vegetarian tortilla soup packs a Chimayó red chile kick. Chef Paul Novak. CHEF PAUL NOVAK started cooking in Santa Fe restaurants during high school, but took off soon…
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Recipe: Frijoles de Olla
From the Back to Basics article in the May 2017 issue. Frijoles de Olla Serves 6 to 8 Bolitos, Anasazis, favas—any of these beans can be simmered simply in salted water with tasty results. For pintos…
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Recipe: Calabacitas
From the Back to Basics article in the May 2017 issue. Calabacitas Serves 6 In high summer in New Mexico, people eat this sauté by the bowlful. The preparation for calabacitas is fast, easy, and…
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Recipe: Posole
From the Back to Basics article in the May 2017 issue. Posole Serves 8 or more As one of the trinity of special summer crops, corn is occasionally eaten in New Mexico in ways familiar to other…
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Recipe: Flour Tortillas
From the Back to Basics article in the May 2017 issue. Flour Tortillas Makes about 8 tortillas, approximately 7 to 8 inches in diameter In Southwest culinary circles, flour tortillas are most closely…
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The 10 Essential Ingredients of a True New Mexican Kitchen
Above: Piñon nuts, tortilla press, dried posole, blue cornmeal on husks, yellow squash, zucchini. Photography by Jen Judge. I’M NOT A NATIVE New Mexican, but I eat like one. And I’m getting to the…
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Recipe: Tesuque Gyro
From the "A New Harvest Season" article in the April 2016 issue. Tesuque Gyro Serves 4 Lamb is a staple of the Pueblo diet. When you visit any pueblo on any feast day, one thing you will always find…
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