Farmers’ markets are a great place to find new ingredients. Photograph by Douglas Merriam. OVER THE PAST YEAR, many of us have found ways to get closer to our food, including at the excellent…
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Chef Ray Naranjo’s Pante Project highlights Indigenous ingredients such as salmon, nixtamalized blue corn, and sunflower seeds. WHEN RAY NARANJO took over as executive chef at the Indian Pueblo…
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Keeping garlic handy in the kitchen has never been easer. Photograph by Douglas Merriam. YOU MIGHT NEVER THINK of peaches and garlic in the same sentence, much less the same recipe, but for Peaches…
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Beck & Bulow owners Tony Beck (left) and J.P. Bulow (right) feature quality ingredients at their Santa Fe butcher shop. Photograph by Douglas Merriam. THE FREEZER CASES AT BECK & BULOW'S butcher shop…
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Flora Taco To-Go serves up a collection of tacos in Albuquerque's Sawmill Market. Photograph by Douglas Merriam. How We're Eating Now The pandemic fundamentally changed the way we break bread—and we…
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OVER THE PAST FEW YEARS, a national trend of food halls has breezed into New Mexico, injecting new life into neighborhoods, restoring overlooked architectural gems, and providing fertile ground for…
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M’Tucci’s serves up family faves. Photograph by Douglas Merriam. Corner Kitchen When chef Howard Richardson had to move his five small tables to the chilly back patio, he doubled down on takeout…
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It's worth ditching the carryout containers and breaking out the plates for these restaurants' upgraded take-out. Illustration by Chris Philpot. 315 Restaurant & Wine Bar Down the street from the New…
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Outdoor dining is available at The Yard at Sawmill Market. FOR ERIC OLSON AND HIS WIFE, Nancy, it started innocently enough. One Sunday in May, they awoke in their Santa Fe home and embarked on making…
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