How to Win Restaurant Week
Above: Chile Relleno with red chile and green rice, served at Joseph's of Santa Fe. Photography by Jen Judge. LEARN TO MAKE THIS CHILE RELLENO WITH RED CHILE AND GREEN RICE, SERVED AT JOSEPH’S OF…
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Category: Eat & Drink
Erin Wade’s Salad Days
Above: The Nutty Pear-fessor salad is served at Vinaigrette, her restaurant next door to her Modern General. It’s made with grilled Bosc pears, bacon crumbles, toasted pecan halves, and tangy Maytag…
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Cooking Up a Scene
Above: Cured meats, cheeses, and bread are from Cheesemongers of Santa Fe. Left page, clockwise from top right: Che! Chimichurri. La Quercia Speck Americano. Barrio Brinery’s escabeche. Creminelli…
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Cooking Up a Scene
Above: Clockwise from top left: Centennial red wine from Pecos Flavors Winery, Valley Gurlz Goodz pickled asparagus, Lusty Monk Original Sin mustard, Valley Gurlz pickled watermelon rinds, Lusty Monk…
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The Cookie Different
WHEN MOST PEOPLE think of baking Christmas goodies, lard and anise may not come to mind as key ingredients. Unless they’re New Mexicans. Every December here, it’s blessedly impossible to avoid rich…
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Pecan Power
Above: Pecan production is a family affair for the Salopeks—Adam, Dustin, Heather, Rett, and Joseph—in one of their family orchards in the Mesilla Valley near Las Cruces. Flashy, spicy chile gets all…
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EXTRA RECIPES Chile Rellenos Balls Many New Mexicans, especially those who grew up in the central third of the state, know these party treats simply as “chiles rellenos.” They include chile, but they…
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Just Add Pecans
LET NEW MEXICO’S top food crop add pizzazz to your holiday menus. Rich in fiber, antioxidants, phosphorus, magnesium, heart-healthy fats, and anti-cancer and anti-aging properties, pecans can enhance…
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Green Season Is Here
(above) Green chiles feeling the heat. THE PUNGENT SMOKINESS of 40 pounds of roasting green chile hung in the air around me like a delicious fog. Round and round, the plump peppers tumbled in the wire…
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¡Rios Grande!
(above) Martín’s chicken with citrus pan sauce and watercress-apple salad. “IF I EVER STOP LEARNING about food, I’ll have to stop cooking. It’s a deep-seated need, this drive I have to explore and…
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