The annual Wine & Chile Fiesta returns to Santa Fe for another whirlwind of flavor, community, and culinary excellence.
The Wine & Chile Fiesta is the sole event in New Mexico where local chefs and restaurants share the spotlight with winemakers and vintners from around the world. They come to celebrate and share the crafts to which they devote their entire lives. Because food and wine are so intimately linked, the voices of chefs and kitchen staff are just as entwined to those of growers, makers, families, and communities.
To be sure, there is much fun to be had at Wine & Chile. However, it’s also a rich and meaningful experience where much can be learned and experienced. TABLE Magazine New Mexico spent the day with a few participating chefs who presented us with dishes inspired by Wine & Chile, and we couldn’t be happier or hungrier for the Fiesta!
Plates from the Chefs of Santa Fe Wine & Chile Fiesta
Santacafé
Poached Lobster
Chef Dale Kester knows a few things about plating a beautiful dish. His visual skills are topped only by his ability to pair unlikely flavors and textures. Here, poached lobster luxuriates in silky corn panna cotta with notes of finger lime, basil, and lemon for a perfectly bright (and memorable) bite.
Market Steer Steakhouse
Prime Steak Tartare
Chef Kathleen Crook’s recipe for Prime Steak Tartare is a master class in restraint and a valuable reminder that the best ingredients are those you use simply. Her dish is a classic, beautifully executed interpretation of a perennial steakhouse favorite. She shares her recipe with TABLE readers.
Sazón
Halibut in Salsa Culiché
Like a David Mamet play, James Beard Award-winner Chef Fernando Olea begins his narrative with a lively, revealing dialogue. This Halibut in Salsa Culiché starts with a delicate serving of fish, sauced while warm from the skillet with a mysterious spectrum of bold regional favors. Why mysterious? Because they emerge from a deep knowledge of lesser-known Mexican ingredients, and their flavors join to create something you’ve never had before. Try the recipe at home.
Nath’s Inspired Khmer Cuisine
Wild-Caught Alaskan Salmon
While Khmer cuisine may not be as well-known as other Southeast Asian traditions, it contains a multitude of intriguing flavors and combinations. Chef Nath’s recipe for Wild-Caught Alaskan Salmon blooms with colors and aromas. Its unexpected notes of lemongrass, lime leaves, turmeric, and more, launch you on a remarkable journey. You’ll want to linger where it takes you. The recipe is available here.
Joseph’s Culinary Pub
Watermelon & Heirloom Tomato Salad
Dinner at Joseph’s Culinary Pub is always a treat for Santa Fe food lovers. Chef Joseph Wrede’s menu is playful, thoughtful, and deeply seasonal. His Watermelon & Heirloom Tomato Salad balances natural sweetness with sharp, salty notes in every bite. A word of advice: encourage your dining companion to order their own, because sharing this dish is nearly impossible.
Izanami
Temaki Hand Roll
Dining at Izanami is unlike any other experience in Santa Fe. Located across from the iconic 10,000 Waves Spa, the restaurant immerses guests in a food culture devoted to detail and perfection. Chef Kiko Rodriguez captures that ethos with his Temaki Hand Roll, where rich flavors mingle harmoniously rather than compete.
Story by Gabe Gomez
Photography by Doug Merriam and Gabriella Marks
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