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Recipes

Cheese and Dairy

Summertime Souvlaki and Tzatziki

Fresh, summery flavors come forward in this easy-to-make dish.
Braising

Campo Lamb Birria

The Lamb Birria at Los Poblanos’ restaurant Campo is a classic.
Appetizers

Grilled Zucchini with Tahini Yogurt & Corn Relish

A fun use of zucchini that’ll help you break away from the mundane use of this versatile summer vegetable.
Cheese and Dairy

Grilled Asparagus with Hatch Green Chile Ricotta

Coyote Café’s Chef Dakota Weiss takes asparagus to the next level with green chile ricotta.
Food

Grilled Quail with Truffled‑Balsamic Reduction

Coyote Café’s Chef Dakota Weiss's grilled quail with balsamic reduction sings New Mexico pecans and figs.
Cheese and Dairy

Panna Cotta, Strawberries, Basil Sorbet & Strawberry Pop Rocks

Coyote Café’s Chef Dakota Weiss's recipe for buttermilk panna cotta literally pops.
Food

Crispy Duck Leg Confit

A deep dive into timeless French cuisine.
Cocktails

Healthy Mocktail Shots

These concoctions are a masterful blend of nature's finest gifts.
Cocktails

Manzanilla y Fresas

Flame the imagination and tastes buds with local ingredients and a little New Mexico magic.

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