TABLE caught up with Chef Cristina Martinez at Monte Sagrado in Taos to find out her favorite dishes, ingredients, guilty pleasures and importantly, the answer to the eternal question: red, green, or Christmas? This is the first in a series of the classic Proust Questionnaire with local chefs we love.
Proust Questionnaire with Cristina Martinez
Red, green, or Christmas?
Christmas, but definitely depends on what it’s going on, the day, and where it’s from.
What qualities make for a great restaurant?
Communication, dedication to excellence, consistency, constant growth, a great chef and great restaurant manager.
What qualities make for a great chef?
Passion, dedication, openness for growth, endurance, great communication.
What makes you a great chef?
I strive for excellence and consistent growth, constant study, highly aware, I’m very creative and full of solutions.
What makes your restaurant special?
We have a very unique environment and ambiance. I try to create eclectic dishes with a touch of eccentricity to enhance the experience in such a unique and beautiful place. The team we have is dedicated to constantly doing better and growing for our employees and guests.
What inspired you to become a chef?
I’m obsessed with food and I have a great ability to lead and organize experiences with food. When I was young friends and family encouraged me to pursue being a chef.
What do you appreciate most/look for in your sous chefs?
Passion, organization, dependability, willingness to push themselves and learn.
What is your favorite ingredient?
Cheese, butter, vinegar. Hard to choose.
What is your favorite dish you make?
At home: green chile stew. At work: probably our lobster Benedict or cioppino.
When you’re not working, where can we find you?
At home with my husband and dogs.
What is your guilty pleasure?
Watching horror movies.
If you weren’t a chef, what would you be?
In dog rescue or a vet.
What’s the best meal you ever had?
Too many to count, I’m not sure if I’ve had the best yet either.
If you could make a dinner reservation anywhere in the world…?
What is your first food memory? Happy? Not?
My parents used to take me to all the restaurants I wanted to try in Albuquerque and Santa Fe. It was a hobby for sure since I was very young. This grew my passion for good food, so when I was very young, like 10 or 11, I would make manicotti and crepes with ricotta and berries and chocolate. That was so much fun because everyone was so impressed. I knew I had to cook to eat what I truly wanted.
Story by Julia Platt Leonard
Photo courtesy of Cristina Martinez
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