Subscribe
Paloma’s Chef Nathan Mayes shares a delicious chicken recipe.
FoodIngredientsMeat and Poultry

Chicken Enfrijolada

By Gabe Gomez
Jump to Recipe·Print Recipe

Santa Fe’s Paloma has been quietly flipping the script on Mexican cuisine for years. Chef Nathan Mayes shares one of his thoughtful and nuanced recipes with TABLE readers.

Recipe by Chef Nathan Mayes
Styling by Keith Recker
Photography by Tira Howard

Subscribe to TABLE Magazine here!

FoodIngredientsMeat and PoultryRecipesMains

SUBSCRIBE TO TABLE TALK

We respect your privacy.

Related Articles

Appetizer

8 Potluck Recipes for Summer Gatherings

Cheryl Alters Jamison
-
0
The next time you hold a summer gathering, cook up one or all of these eight potluck recipes
Read more
Food

Asian Crunch Salad

Jayne Weiske
-
0
Crunchy veggies and juicy mandarin oranges combine with toasted ramen noodles and a sesame-orange dressing.
Read more
Appetizer

Summer Vegetable Torte

Michael Campbell and Paul McKittrick
-
0
Full of eggplant, tomatoes, potatoes, zucchini, mushrooms, and peppers.
Read more

Copyright © Table Magazine, 2025
Table Magazine participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.

Create a free account, or log in.

Gain access to read this article, plus limited free content.

Yes! I would like to receive new content and updates.