Earthy Delights
SMOKE POURED FROM THE OVEN and Grandma started having a conniption. Mom wrenched open the oven door and began beating back the flames with a dish towel. It was nothing, she insisted, just a little…
Read More
Category: Tasting NM
The Art of Eating
Chef John Rivera Seddlar serves his Abiquiú Salad on Georgia O'Keeffe-themed plates. MORE THAN AN INTERNATIONALLY renowned painter of poppies, clouds, and bleached cow skulls, Georgia O’Keeffe…
Read More
Rooted in Place
SANTA CLARA PUEBLO artist Roxanne Swentzell’s 30-year exploration into permaculture farming techniques gave rise to the Pueblo Food Experience, a program that promotes a pre-Columbian diet of simple…
Read More
Our Lady of la Cocina
THE DINING ROOM IS QUIET at 225 East Marcy Street, a few blocks from the Santa Fe Plaza. Cushiony black and red chairs rest empty around Formica-and-wood tables. Multicolored silk roses bloom…
Read More
Your Nuts, New Mexico
WHEN ALBUQUERQUE CANDYMAKER George Buffett savored his first taste of a New Mexico piñon nut, a winning business concept was born. Barely bigger than a grain of cooked rice, the nut imparted a…
Read More
That’s Entertainment!
Right: Chef Chris Maher. Left: The presentation of the dishes, vino included. “THE DALAI LAMA is not a vegetarian. He likes meat!” says Chris Maher, who has cooked for the Buddhist leader. “He says…
Read More
Down to Earth
Above: A luscious steak entrée includes fresh arugula and radishes, along with sculptured potatoes. THE STEAK TASTED OF CAMPFIRE, the salad of dewy garden, the peaches of lazy August afternoons. As we…
Read More
NM's Wide World of Forks
Above: Santa Fe (by way of Kenya) chef Ahmed Obo greets diners at his popular Jambo Café. PEOPLE COME FROM AROUND THE WORLD to savor New Mexico’s renowned chile-fueled cuisine—but the world has also…
Read More
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…
Read More
A New Harvest Season
AS A KID, DAVID RUIZ spent summers on his grandmother’s Northern California farm, making food both humble (tortillas) and elevated (duck confit). Before landing in Albuquerque, he worked at…
Read More