The restaurants of New Mexico provide us with innovative menus, traditional ingredients and influences, and a whole lot of deliciousness. This year, the 2025 James Beard Awards has chosen eight of these New Mexico establishments, chefs, and beverage professionals 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!
8 New Mexico Restaurants Make 2025 James Beard Semi-Finalists List
Coda, Albuquerque, NM for Outstanding Bakery
This bakery in Albuquerque is servings up the freshest Vietnamese treats possible as their bakers start early each morning to deliver quality results. Each pastry or baked good is handcrafted with time and true techniques along with the finest ingredients to bring tastes from across the ocean to New Mexico.
Campo at Los Poblanos, Los Ranchos de Albuquerque, NM for Outstanding Wine and Other Beverages Program
While the outstanding food from Campo at Los Poblanos may be your first thought when you hear their name, their wine and beverage program is just as excellent. A lot of the components of their drinks are made in-house but they also outsource fresh organic ingredients and small-batch barrel-aged spirits. Their cocktail program’s success truly takes a village all the way from gardeners to mixologists.
Kate Gerwin, Happy Accidents, Albuquerque, NM for Outstanding Professional in Cocktail Service
Kate Gerwin at Happy Accidents Bar is an award-winning bartender who’s dedication expands from cocktails to customers alike. Her service at Happy Accidents oozes professionalism mixed with a sense of unique creativity. A lot of her recipes use unexpected ingredients such as leeks, mushroom infused tequilia, cocoa puff cereal infused mezcal, and much more.
Cristian Pontiggia, Sassella, Santa Fe, NM for Best Chef Southwest (AZ, NM, NV, OK)
Authentic, Italian fine dining are the ways of Cristian Pontiggia, chef of Sassella. Pontiggia’s work focuses on the Lombardy region of Italy, serving up dishes like Branzino Natalizo and Risotto alla Valtellinese. Just one bit of his modern twist on traditional Italian foods and you’ll be able to see his prestigious kitchen background shine.
Kattia Rojas, Buen Provecho, Albuquerque, NM for Best Chef Southwest (AZ, NM, NV, OK)
Her roots in Latin American cuisine influences Kattia Rojas’ goal of cultural representation within New Mexico. For over 10 years, she has been infusing her own Latin flavor into dishes we all know and love. Her work at Buen Provecho shows itself through a menu including deep fried plantains, various tamales, and Costa Rican specialties.
Fernando Ruiz, Escondido, Santa Fe, NM for Best Chef Southwest (AZ, NM, NV, OK)
You may recognize Fernando Ruiz from his three Food Network wins on Beat Bobby Flay, Guy’s Grocery Games, and Chopped. At Escondido, he combines a blend of Coastal and Northern Mexico regions using only the freshest seafood and other ingredients available. Even his dishes using chicken mole, barbacoa, al pastor, and carne asada are sourced from Northern New Mexico ranches and the US Southwest.
Sean Sinclair, Level 5, Albuquerque, NM for Best Chef Southwest (AZ, NM, NV, OK)
Highlighting the flavors and cultural cuisine of New Mexico is the work horse behind Sean Sinclair’s menu. This chef at Level 5 is always creating new seasonally inspired menus to amaze guests. Most recently he works red chili into different dishes such as ABQ Style Popcorn, Bison Sliders, and their Ramon Perez Ranch Beef.
Joseph Wrede, Joseph’s Culinary Pub, Santa Fe, NM for Best Chef Southwest (AZ, NM, NV, OK)
Joseph Wrede of Joseph’s Culinary Pub works to bring local dishes and ingredients to the New Mexico table. He enjoys playing with various textures and flavors to make something entirely new. He’s especially known for his use of duck fat to elevate dishes you would not expect. Through it all, he keeps a rotating, seasonal menu at the heart of Joseph’s Culinary Pub so you always have something new and in season to taste.
Story by Kylie Thomas
Photo Courtesy of Escondido
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