Take the Road to Whatville
JUST FIVE MINUTES UP the road from the mountain village of Angel Fire’s only stoplight sits Whatville, a 10-acre art installation and events space. Created by Ray Renfroe, the whimsical landscape is a…
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Tag: Northern New Mexico
Chama’s Iron Rail Inn Rolls Again
NO ONE AT CHAMA’S Iron Rail Inn seems to be in a hurry. A hunter at the bar is deep in conversation with a hiker fresh off the Continental Divide Trail. Out on the patio, friends are working through…
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DeeDee’s Finest Beef Jerky Carries On
“CARNE SECA HAS been around for centuries,” says Pablo Lujan, owner of DeeDee’s Finest Beef Jerky. “We’re keeping that tradition alive.” The Española jerky outfit started 25 years ago, when founder…
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Explore Río Grande del Norte National Monument
MY WIFE SEES IT BEFORE I DO. As we mount the cerro in silence, wind hisses across the sage and rocks and into the piñon and juniper. Above, ravens and vultures play on rising thermals. Below, pinyon…
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Find Deeper Connections in Taos
MORE THAN ONE THOUSAND years of living history run through Taos. The converging Indigenous, Spanish, and broader global influences create a singular mix of cultures that resonate throughout northern…
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A View for the Ages at Ghost Ranch
“IN THE LANDSCAPE, you can witness time from 215 million years ago,” says Joanne Lefrak, director of experience and social impact at Ghost Ranch. Located an hour north of Santa Fe in Abiquiú, the…
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Coyote Creek’s New Cabin Stays
A DEER STROLLS BY as we finish dinner on a metal picnic table outside a log-sided cabin at Coyote Creek State Park, in Guadalupita. The deer’s massive ears swivel toward us even as it keeps browsing…
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Visions of Petaca
IN SOME WAYS, it was a strange choice for these politically active twentysomethings to settle in Petaca: The town was home to about 50 very traditional Hispano Catholic families with roots in the area…
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Not Your Grandmother’s Wine
STEPPING INTO THE tasting room at Embudo Valley Vineyards, in Rinconada, is like walking into a friend’s party on a Friday night: The rooms are full, someone’s strumming a guitar, and the wine is…
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Inside NOSA’s Farm-to-Table Experience
WORKING ALONE IN A KITCHEN at the end of a winding dirt road, chef Graham Dodds thrives on culinary fusion. He roasts a French-inspired cast-iron quail, draping it in mushroom and chicken-liver gravy…
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