Edgar Beas has been appointed executive chef of Rosewood Inn of the Anasazi. With his new cooking philosophy, Chef Beas’ dishes pay homage to indigenous cooking practices that include the use of hot stones and branches from local trees and shrubs to infuse a smoky flavor into many of the Inn’s new meat dishes. Get the recipe for Naturally NM Lamb Saddle, Sandia Mountain Morel, Sweet Corn, Farm Egg Yolk, Basil, Piñones.
La Fonda on the Plaza, the historic and best-known hotel in America’s oldest capital city, is proud to announce the re-opening of its La Fiesta Lounge. The lobby bar has undergone both a physical and menu makeover to expand and update the space and its offerings, as one of the final parts of a three-phase revitalization of the entire property.
Brezza Tirrena Italia’s Olio Presto Monovarietale Itrana Extra Virgin Olive Oil has been recognized with the distinction as one of “The World’s Best Olive Oils” by the highly prestigious New York International Olive Oil Competition.
Join Lynn Cline and the Santa Fe School of Cooking on a walking tour this summer that unfolds the rich culinary history of New Mexico while strolling Santa Fe's plaza. Lynn also shares her recipe for Los Gallos Green Chile Lamb Stew.
Many restaurants claim a farm-to-table ethic, but rarely do you actually find an organic farm in full production only a couple hundred yards from restaurant tables. This kitchen-to-garden proximity is precisely the case at Farm & Table, in Albuquerque’s far North Valley. Ric Murphy partnered with the restaurant in January 2012 and has farmed the land just west of the patio. Sol Harvest farm supplies food directly to Farm & Table and to the public, with two weekly market stands held on the patio of the restaurant.
From Cecilia Rosacker, Cecilia's Organics - Cecilia's Organics has been bringing farm fresh produce and the organic lifestyle from Polvadera, New Mexico to your table. Cecilia has been growing and selling organic vegetables, flowers, and herbs to local restaurants, farmers markets, and grocery stores since 1996.
One Feast Fits All: vegan, vegetarian, omnivore—everyone’s welcome at this table. How many times have you thrown away those bushy green tops? Me, too—but no more. Now I make this deliciously peppery, textured pesto. Have it as a condiment with roasted spring carrots, or roasted new potatoes. Or spread it on crostini with a dab of white cheese.
Skarsgard Farms draws its inspiration from Monte Skarsgard’s agricultural heritage and the family farm in North Dakota. He started his business in 2003 on four acres borrowed from the Los Poblanos Inn in Los Ranchos de Albuquerque and seventeen members. Since that time, he has successfully created one of the largest CSAs in the Southwest providing high quality organic food to over seventeen hundred families a week.
This past summer, several vines volunteered themselves in my backyard, most likely from the compost. I waited patiently to see what fruit they might bear. As the small round and striped fruits started to mature, I was convinced they must be some kind of watermelon. In late August I sliced a small one open, about the size of a softball, to see what was inside. To my surprise it looked nothing like a watermelon. The flesh was white and there were many small white seeds. I cast it aside and said, "Smells like a melon, but I guess it's not ready yet."
In Piatanzi, the Lukes envisioned a neighborhood spot where food and drinks would flow abundantly, bringing family, friends, and the community together. They know firsthand how food has a way of connecting people. Read their story and get the recipe.
This Memorial Day Weekend, head to the Anasazi Patio at Rosewood Inn of the Anasazi for its inaugural Pop-Up Taqueria. Chef Edgar Beas will be whipping up gourmet tacos for the whole family, including carne[...]