The restaurants of New Mexico provide us with innovative menus, traditional ingredients and influences, and a whole lot of deliciousness. This year, the 2024 James Beard Awards has chosen ten of these establishments and chefs as semi-finalists for awards honoring their exceptional food, food media content, and better food systems, all while demonstrating a commitment to racial and gender equity, community, and sustainability. TABLE Magazine congratulates the semi-finalists!
The Compound for Outstanding Restaurant presented by Acqua Panna Natural Spring Water
No matter how often you’ve dined at this venerated Santa Fe restaurant or how many extraordinary seasonal dishes you’ve tasted, one meal will always remain off-limits. Unless that is, you’re hard at work in the kitchen, turning out the fabulous food that has long placed The Compound on the world’s culinary map. Find out more about The Compound’s family meal in our article.
Alkemē for Best New Restaurant
Alkemē is nestled snugly in the Santa Fe Village Mall. Guided by Chef-Owner Hue-Chan Karels and Executive Chef Erica Tai, Alkemē dives into the culinary traditions of Vietnam, Taiwan, Korea, and the cultures of the Asian-Pacific region. Their menu is a balance between innovation and reverence for tradition, all within a beautifully renovated space. Read more about their start in our special feature.
Steve Riley at Mesa Provisions for Best Chef Southwest
Mesa Provisions works to dish out seasonally inspired meals with a Southwest flavor. Like many of Chef Riley’s creations, the Mesa Burger is an act of restraint where top ingredients meet adept skill and inspiration. What all food aspires to be. Explore the savory flavors of the Mesa Burger in our feature.
The Burque Bakehouse for Outstanding Bakery
The sweet treats at The Burque Bakehouse are hand-crafted, hand-rolled and made with painstaking care. What started as a farmer’s market stand has now grown into a full-fledged bakery. They’ve even created the ultimate sandwich bread loaf with none of the artificial ingredients and additives often found in grocery store breads.
Bow and Arrow Brewing Co. for Best Bar
Sit down at the bar for a glass of ice cold, house-brewed craft beer fresh from the tap. From dark lagers to sour ales, this brewery carries it all. You can even take home a can or two of your favorites. The next time you’re looking for a nice evening out with friends, consider Bow and Arrow Brewing Co.
Christopher Bethoney at Campo at Los Poblanos for Best Chef Southwest
Experience the world of farm-to-table dining at Campo on the beautiful Los Poblanos Historic Inn land. Chef Christopher Bethoney creates seasonal specialties from the ingredients grown right outside the restaurant’s door. Try dishes like Braised Lamb Birria, Local Pork Mole Rojo, their signature Lavender 99 cocktail, a Three Guineas cocktail, and much more.
Annamaria Brezna O’Brien at Dolina Cafe and Bakery for Best Chef Southwest
If you enjoy a yummy combination of sweet and savory for brunch, Dolina’s is perfect for you. Chef Annamaria Brezna O’Brien has created a menu of modern American brunch favorites with Eastern European influences. Dig into Ricotta Pancakes, Salmon Tartine, or Organic Chicken Schnitzel.
Eduardo Rodriguez at Zacatlan for Best Chef Southwest
Southwestern and Mexican traditional cuisine come together at Zacatlan, inspired by Chef Eduardo Rodriguez’s Mexican roots. Some of hisr food fusions include Cast Iron Seared Grass-fed Filet Mignon, Branzino Fish Al Pastor, and Gambas Al Guajillo.
Josefina Garcilazo at Chope’s for Best Chef Southwest
This family-run business is in its fourth generation and only continues to grow. Stop in to try out Chef Josefina Garcilazo’s tacos, burritos, enchiladas, and famous Chile Con Queso. They’re all inspired by family recipes handed down throughout the ages. TABLE’s Editor at Large, Gabe Gomez, declares it the finest New Mexican cooking around.
Marc Quiñones at Level 5 for Best Chef Southwest
What could be better than dining on a rooftop overlooking the city of Albuquerque? Nothing…as long as the food is from the Level 5 kitchen of Chef Marc Quiñones. Not only are the Berkshire Pork Belly and Lobster Bao Buns delicious, they are offered as shareable small or large plates, allowing you to create your own dining experience.
Story by Kylie Thomas
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