The Legendary Lambert’s
ON A SATURDAY EVENING AT LAMBERT’S of Taos, the intimate dining rooms are full of people. A joyous atmosphere reigns, accompanied by enticing aromas of grilled filet mignon, house-made pasta with…
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Tag: Restaurants & Dining
Bakeries with Flour Power
WHILE COOKIES AND CAKES get much of the attention during the holidays, bread has more than earned a spot on the table. Since not everyone can be a master baker, we’ve found five places to pick up a…
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A Home for Honking Good Vegan Food
THE NAME LUCKY GOOSE could refer to a bird spared from ending up on a dinner plate. It could also refer to either Rafael Guillen or Melissa Timmons, who met each other during a chance night out in…
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The Skillet Takes You to Funky Town
THE 300-POUND CAST-IRON skillet hanging above the front door of the century-old Taichert Wool Warehouse provides a giant clue as to what awaits inside The Skillet, the fantastical restaurant in Las…
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Grab a Slice at Victoria's Pizza
FOR 15 YEARS, Diné restaurateur Victoria Largo worked out of a small food trailer parked in front of her blue two-story house, in the center of Crownpoint. The Victoria’s Pizza space was just big…
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Shiitake Mushroom Chiles Rellenos with Corn Coulis
This recipe originally appeared in Reinventing the Relleno by Lynn Cline…
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Cornbread-Crusted Hatch Green Chiles Rellenos with Smoked Pulled Pork and Jicama Slaw
This recipe originally appeared in Reinventing the Relleno by Lynn Cline…
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Cocina Azul’s Chiles Rellenos
This recipe originally appeared in Reinventing the Relleno by Lynn Cline…
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Reinventing the Chile Relleno
WE MAY NEVER KNOW WHO invented chiles rellenos, that oozy, piquant, and beloved staple of Mexican and New Mexican cuisines. But in recent years, one thing’s for sure: Chefs across the state are both…
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The Rails Dishes Out Trackside Fare
“WE’RE 30 FEET OFF THE TRACKS,” says Tate Nichols, co-owner of The Rails, the restaurant occupying Clovis’s historic train depot. “That’s a live rail that runs through there.” While trains might…
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