Feasting on the Farm with Reunity Resources

By

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August 21, 2025

A large cast iron skillet filled with a colorful ratatouille, arranged in spirals of sliced squash and tomatoes.

In a world where food miles matter, an autumnal harvest dinner reduced the distance from farm-to-table to feet, not miles. What resulted was a celebration of the people and produce at the heart of Reunity Resources.

Reunity Resources and Their Farm Produce

It is possible to feel that there are few things – people, places, or organizations – that are purely good. Things that restore our faith in humanity and make us feel hope and pride in the world in which we live. But in the village of Agua Fria in Santa Fe, there is just that kind of place: Reunity Resources.

A smiling Black woman wearing a white tank stands at an outdoor table and dips a cracker into a bowl of dip. She is looking down at the food while a second woman in a sweater and orange beanie laughs, holding a wooden paddle with a white flower on it.

If you’ve been there – to pick up compost or fresh veggies from the farm stall, or to drop off your kitchen waste or your kids at the farm camp – then you know what I mean. If you haven’t been there yet, it’s a bit of heaven.

Juliana and Tejinder Ciano founded Reunity in 2011 with a goal to convert used fryer oil into biodiesel. The name comes from ‘reunite’ says Juliana, and it’s all about turning what’s considered waste into something that’s not.

A group of people standing in a field at sunset, holding a white tablecloth up in the air.

Starting a composting tradition

A few years later, they found a piece of disused farmland. A 99-year old gentleman owned it. He bought the property when he returned from World War II. When they shared their idea of setting up a composting operation, his face lit up and he gave them his blessing. They started collecting kitchen waste from restaurants and schools. They transformed something that would have ended up in the landfill into rich compost that nourishes the soil.

A halved squash filled with a thick brown soup made from squash and beans, and garnished with chopped yellow squash and fresh cilantro.

A woman with a bun and a polka dot hair tie, wearing a checkered apron, stands at a long wooden table, reaching for a slice of food from a tray of a seared leek galette.

The next step was to start their own farm. And to grow food to sell at their seasonal farm stall or to donate to local residents and organizations. As they’ve grown, so have the number of people who work at Reunity, especially seasonal summer workers and volunteers. Some keep busy in the fields or manning the farm stall. Others work with the kids who come to their summer camp. Throughout, there is an energy and camaraderie amongst them.

A rustic wooden table with a large round wooden platter holding a bowl of poached pear halves and a separate bowl of crème fraîche, both garnished with raspberries and chopped pistachios.

A Closed Loop System

The idea at Reunity, Juliana says, is to create a ‘closed loop system’. She gives me an example: “I eat a banana, I compost the banana peel. I put the compost on my garden or farm and I grow carrots in it. And the banana doesn’t really go anywhere, it just transforms, right?” It’s a simple idea but the sheer numbers are staggering. Each year Reunity Resources takes in about 1.5 million pounds of food waste, 3 million of wood waste, about a million of manure, and 350,000 pounds of used cooking oil. Annually, almost 6 million pounds of waste becomes enough compost to cover over 35 acres with an inch of compost.

A woman with long dark hair, wearing a white sweater, crouches next to a metal fire pit, blowing on a burning log to encourage the flames.

A large group of friends and family sitting around a long, outdoor table on a farm at sunset, sharing a feast.

At the dinner to celebrate the end of the growing season, you could see the farm’s ethos clearly on the plate. A charcuterie platter showcases ferments and dips made with blemished or misshapen produce. Juliana calls it a “vegetable triage system” – as they work tirelessly to figure out how to use as much as they can and discard as little as possible. “How do we honor the human labor, the offering of the land, and the water that produced all this food?” she asks.

What Do You Do With an Imperfect Tomato?

Produce that might not be suitable to sell – say a bruised tomato – finds life as tomato sauce made onsite. “A perfect tomato is perfect and everybody loves a perfect tomato. But we can see every single day on the farm that there are a gazillion not-perfect tomatoes, but they’ve been grown with the same care, love, labor, and nutrients from the soil and water, right?”

A man with a beard and a baseball cap, sitting at a dinner table and talking, with his hands gesturing.

In the skillful hands of Lucia Maher-Tatar, who prepared the feast, the meal reflected the bounty of the late season harvest in New Mexico, from sun-ripened eggplant for the ratatouille, to pears, gently poached and then served simply with generous dollops of crème fraîche and a dusting of New Mexico pistachios.

Beyond the Wildest Dreams

As the sun started to set and goodbyes were shared, it was clear that everyone present felt they were part of something important … something that mattered. And, also how far Reunity has come, since the early days when they only recycled cooking oil. “It’s amazing,” Juliana says. “You know, it’s beyond our wildest dreams.”

A group of people enjoying a dinner at a long table underneath a lit, rustic wooden pergola at sunset. A fire pit glows to the right of the table.

Recent federal funding cuts are jeopardizing several programs at Reunity Resources including vital community food access and educational programs. To support their work, you can donate at reunityresources.com.

What They Ate:

The fruits of the farm were in the capable hands of Lucia Maher-Tatar who prepared a vegetarian feast. She let the ingredients shine – nothing tricksy or ‘cheffie’. It’s part of her approach to food and cooking. “The closer the food is to the earth and the place that it came from, the more I want to let it speak for itself,” she says.

The privilege of working with just-picked produce is not lost on her. “It was this undeniable honor that happens where I had the space and familiarity of the farm to be able to go down and be like, I actually need another tomato, so I’m going to the field and get one,” she says. Maher-Tatar was aware that people who sat at the table were the same ones who had planted the seeds, weeded the beds, and harvested the food. “I have no interest in taking the thing they cultivated and grew and turning it into something else.”

Salad Toss

The freshest, most lovely lettuces and vegetables are placed into a parachute (aka a clean tablecloth) and then given a gentle ‘toss’. It’s a favorite activity at the Reunity Resources Summer Camp and equally popular with the adults.

Vegetable Charcuterie Platter

A board that is overflowing with fresh and fermented vegetables, hummus, and feta dip.

Ratatouille

Layers of squash and tomatoes with a generous glug of olive oil for a taste of Provence in Santa Fe.

Seared Leek Galette

Buttery pastry topped with just-picked leeks that are seared for a hint of char and smoke.

Focaccia

Studded with herbs, a sprinkle of sea salt, and served hot from the oven.

Squash Soup

A true taste of autumn, made with a mix of squash and beans and then served in a hollowed-out winter squash.

Poached Pears with Crème Fraîche

Pears from the farm are gently poached then topped with chopped pistachios for color and crunch.

Story by Julia Platt Leonard
Photography by Esha Chiocchio
Production and Styling by Parasol Productions
Shot on Location at Reunity Resources

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Kay Contemporary Art Celebrates Fifth Anniversary

By

Abdul Rafay

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August 21, 2025

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A square, wrinkled, off-white piece of paper is suspended on a textured adobe wall.

A warm, early autumn evening beckoned a well-curated group of artists, gallerists, and art lovers to a fifth anniversary celebration at Kay Contemporary Gallery, nestled off Canyon Road. Heather Hunter takes us into the gallery’s secret garden for the festivities.

Kay Contemporary Art Celebrates Fifth Anniversary in Their Secret Garden

The juxtaposition of a 300-year-old adobe house with contemporary art was not lost on me. It is the contrast of old and new that inspired gallery owner,
Karla Winterowd, to open Kay Contemporary Art Gallery five years ago. Working with a bevy of nationally known, local contemporary artists including Rick Stevens, Kate Rivers, Kevin and Jennifer Box, and Kelly Cozart, Winterowd knew this distinctive space would allow artists’ work to shine in a whole new light.

A medium close-up of two smiling women outdoors. One woman on the left, with long curly hair, wears a white blouse and holds a glass of white wine, with her left arm resting on the shoulder of the woman on the right. The woman on the right, with a long braid and glasses, is also holding a wine glass and has her arm around the first woman's shoulders.

“These artists all have a deep desire to share with others the human connection to nature and our desire to be connected to nature, which is one of the most important things Santa Feans have in common,” says Winterowd. “In a world with all this visual information, we find that nature is the antidote to that cacophony. It also helps us get back to our core of our own being.”

A large group of people mingling in a lush, outdoor space at sunset, holding drinks and chatting.

More Surprises!

Slipping through the back door, there was another surprise. The metal origami sculptures created by Kevin Box of Box Studio punctuate the serene backyard. It was also the welcoming scene for the gallery’s five-year anniversary celebration. A glorious apricot tree provided generous shade. Under it, we sipped wine and nibbled on canapes by Jackson Ault, aka Santa Fe Chef.

While mingling with the artists and guests, I marveled! Among my favorites: the origami art by Box and his wife and business partner, Jennifer Box. In 2014, they launched a wildly successful outdoor traveling exhibit, “Origami in the Garden.” It began at the Santa Fe Botanical Garden and for the past decade has travelled all over the country.

It’s Not All About Origami

“While my art is origami, it’s not about origami,” Kevin revealed. “It’s a roundabout way to guide people to the blank slate concept: Anything is possible. When we unfold it, every single choice is remembered by the paper and it truthfully describes every choice that was made.”

Of Kevin’s art, Winterowd said, “Kevin’s work explores the outside objects of what we look like but also what we are on the inside. His work unfolds — every origami shape when unfolded tells a story of the journey of the life of that shape. Most origami, when unfolded, is a star and this connects us to the universe.”

Kate Rivers – another artist represented by the gallery – was also on hand for the party. Rivers’s work is in corporate and public collections, including The University of Texas at Austin and University of Virginia Hospital. Winterowd succinctly captured Rivers’s unique approach to creating art: “She uses mixed media ephemera. It’s subtle, but it’s rich in content and context.” Rivers cuts words and phrases from books and sews them together to create a tapestry of story

“With Kate, the books help us engage in what is important to us. The work references back to man’s connection to nature. And we were in the garden and the food came from the earth … it’s all part of this interconnected web of life,” said Winterowd of Rivers’s mesmerizing visual creations.

Don’t Follow Trends

As the sun was setting, I savored another canape of Sicilian curried shrimp with Israeli couscous and kaffir lime and spoke with Jamie Garrison-Withrow, the gallery’s director, who helps customers and art collectors identify pieces that speak to them. Her advice? When it comes to collecting art, she said, “Don’t follow trends. Purchase what you love and what brings you joy.”

Another featured artist was Kelly Cozart, who has been creating art for 40 years and serves as the gallerist at Kay Contemporary Art. She said, “Today, as a gallerist and an artist, I guide art patrons to find incredible artwork that inspires them, while my artistry allows my creativity to flow.” Cozart feels this combination is invaluable for collectors seeking artistic insight and inspiration.

A close-up of two metal origami crane sculptures.

Attendees:

Karla Kay Winterowd, Owner, Kay Contemporary Art Gallery
Kate Rivers, Mixed media artist
Kelly Cozart, Gallerist and artist
Kevin and Jennifer Box, artists
Jamie Garrison-Withrow, Director, Kay Contemporary Art Gallery
Hunter Chomer, Fine art delivery service and installation expert
Rachel Zell, Doña Luz

Story by Heather Hunter
Photography by Tira Howard
Food by Santa Fe Chef

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Home Color Tips from Top Designers

By

Abdul Rafay

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August 21, 2025

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A woman with long, curly brown hair, wearing a vibrant red tunic with intricate white and blue embroidery on the sleeves.

In a world in which beige and neutral seem to rule – whether in interiors or fashion – is there a place for a bright pop of color? The answer is a resounding yes. We talk to top designers to find out the pros and perils of using color and for tips for getting the most out of color in southwestern homes.

Top Designers Give Southwestern Home Color Tips

V&R

A wide shot of a mudroom with vibrant orange walls. A dark wooden cabinet with intricate carvings is placed below a small, rectangular window. A wooden clock sits on the left side of the cabinet, and a red bull statue stands in the center.

John Hare, co-owner of V&R, describes this mudroom in a modern Spanish revival home as a jewel box. “Since these types of rooms are likely the most well-traveled of spaces in a home,” he says, “I wanted to treat the passerby with a pleasing and energetic color as they arrived and departed.” Color is picked up and repeated to beautiful effect, like the match between the bow tie in the painting with the wall color. “Using vibrant colors can bring energy and life to a room, making it feel dynamic and engaging. For example, a bright wall color can serve as a focal point, drawing attention and creating a sense of excitement.”

Chandler Prewitt

A powder room with vibrant turquoise-colored walls. A white oval mirror is mounted on the wall with black lamps on either side. A carved, gray, stone pedestal sink sits below the mirror.

“Our client wanted a fun and unexpected powder room in their traditional pueblo style home,” says designer Chandler Prewitt. “I used saturated turquoise on the upper walls to create a bold, immersive backdrop that contrasts beautifully with the earthy saltillo tiles, hand-painted tile wainscoting, and carved stone pedestal sink.” The challenge was to balance vibrancy with serenity. “The teal offered a strong emotional punch — fresh, confident, and slightly unexpected — while the natural textures and graphic tile provided rhythm and structure,” he says.

David Naylor

An antique bronze vase with a green, oxidized patina. The vase is sitting on a dark wooden table in a well-lit space.

“I access color accidentally,” says designer David Naylor. “Lots of designers like to start with a color conversation with their clients. I start to accrue pieces that I think are perfect for a job and then the color story comes from that,” he says. “I like neutrals on big pieces of furniture, like sofas, because I want the art pieces to speak about color.” For this hallway – what Naylor calls a spine of the house – antique bronze pots that had a verdigris pattern from oxidation that comes with age inspired him. “It has to be kind of mystical and accidental like that. If it’s too forced, it shows.”

Three Roots

An existing rug that was a lush, dark gold color was the starting point for this room by designer Steven Whitehouse of Three Roots Design. He picked up on that color with a curved headboard in “Tulum Gold” velvet. “The client enjoys nature, which is reflected in the scenic green-patterned wallpaper,” he says. Whitehouse feels the southwest welcomes the use of color. “Editing the tones and finding the right balance is the key,” he says.

Susan M. Stella

A bedroom with a large bed in the center. The bed has a white and black patterned headboard and is covered in white, gray, and black bedding. — Photo credit Thomas J Story

“I wanted to bring the stunning earth tones of the rocky hills around Santa Fe into this interior. To do so, I chose a colored plaster from American Clay and let the terra cotta brick floor blend with the rose, as it does in the hills. I kept the bedding in creams and black for contrasting neutrals.” The interplay between color and neutrals comes from her fine art background, she says. “Often I will throw in strong colors against a more neutral palette for distinction and to draw the eye around the room,” she says. For Stella, the natural light of a region, always plays into color choices. “New Mexico has a very particular, warm light to me. Working with the colors of the stone and dirt of the surrounding hills invites nature inside and gave this room a very grounded and organic feeling.”

French & French

A bathroom with bright yellow patterned wallpaper. A marble countertop with two sinks and brass faucets sits atop a dark wooden vanity with multiple open shelves holding decorated ceramic pots.

“Aesthetically, our primary goal in designing this home was to infuse it with color, joy, and warmth. This transforms an outdated space that was stuck in a 1990s haze of pale pink-washed wood,” says Heather French of French & French. “In the bathroom, we chose a bold, sunny yellow to contrast beautifully with deep espresso-stained cabinetry. The combination adds both vibrancy and depth, making the space feel both energizing and grounded.” It’s an approach to color that is a cornerstone of their work. “We approach color with boldness and intention, embracing it where others might shy away. That said, we’re thoughtful about the palettes we introduce.”

Jane Smith

When designer Jane Smith purchased her 1930s adobe home in the historic Eastside of Santa Fe, she bought a large Navajo weaving for her new living room. “The weaving is coral with natural browns and grays, so I decided I would use the coral color for the start of my home and garden,” she says. That one piece helped her focus and move forward. “The challenges were to keep the feeling without pieces or colors becoming too overpowering,” she adds. “My walls and vigas are painted white, the floors are a pale grey, both are a blank canvas for adding decor. I love to add color but not take away the overall feel and comfort of a home.”

Story by Julia Platt Leonard
Photography Courtesy of the Designers

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Genovese Classico

By

Keith Recker

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August 20, 2025

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A white serving dish filled with rigatoni pasta and a rich Genovese sauce, topped with grated cheese.

The beginning to our Genovese Classico sounds cliché: it was indeed a dark and stormy night. Our soggy start notwithstanding, the ending was nonetheless fantastic…because we had our first plate of Genovese Classico, a deeply traditional Neapolitan dish.

Genovese Classico Recipe

We may think of pizzas and nonna-made ragus when we think of Naples, but Genovese Classico pre-dates the 16th-century arrival of the tomato in Italy. Its primary ingredients are ancient: beef, pancetta, onion, wine, carrots and herbs. The secret to a successful Genovese rests with the cook…it’s patience. The best recipes often involve slow and steady braising, and Genovese Classico is no exception.

Try your hand at this oh-so-satisfying recipe. You will love it as much as we did on that dark and stormy night in Naples.

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Genovese Classico

Author: Keith Recker

Print Recipe

Ingredients

Scale

3 lbs. onions, sliced very thin
1 carrots, minced fine
2 stalks of celery, minced fine
2-pound chuck roast, bone-in
1/2 pound pancetta, cubed
1 bottle of dry white wine
2 bay leaves
1/4 teaspoon fresh thyme leaves
1 ½ teaspoons salt
2 teaspoons freshly ground black pepper
Zest of 1 lemon (no pith)
Juice of 2 lemons
1/2 cup olive oil

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Instructions

Add olive oil to a large pot. When hot, add cubed pancetta, Saute until the edges are slightly golden. Add onions, carrots, and celery. Lower the heat and let the mixture cook until the onions are translucent. Stir occasionally.
Add half the wine, bay leaves, thyme, and lemon zest—season with salt and pepper. Stir to combine. Nestle the chuck roast into the mixture so that it is submerged.
Cover and let simmer over very low flame for about 3 hours. Stir occasionally. Add wine if the liquid evaporates and the mixture looks too dry. When the meat is fork-tender, remove it from the pot and set it aside. Let the onion mixture continue to cook until it has jam consistency. Add lemon juice. Turn up the flame. Stirring frequently, caramelize the mix to a deeper golden brown. Lower the flame.
Pull the beef into bite-size chunks with a fork. Add to mixture and let warm again slowly. Taste the sauce: you can add salt, pepper, or a little extra lemon juice to taste.
Toss with al dente ziti or rigatoni cooked in well-salted water. Sprinkle with freshly grated pecorino cheese.

Notes

Hint: If you prepare the sauce the day before your meal. and let it sit overnight in the refrigerator, it is even better.

Recipe and Styling by Keith Recker
Photography by Dave Bryce

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Top Bread and Pastry Bakeries in Albuquerque

By

Abdul Rafay

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August 17, 2025

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A metal baking sheet shows two loaves of bread topped with seeds, a croissant, and a few round crackers and cookies. — Your 411 to the doughy, the decadent, and the downright delicious at Albuquerque’s 8 essential bakeries.

“How can a nation be great if its bread tastes like Kleenex?” Julia Child had a point. Luckily, Albuquerque isn’t the problem. This city is baking with soul! Its rising class of bakers are putting flavor, texture, and local flair front and center. From chewy, pull-apart bagels to crackling sourdough and croissants so meticulously crafted they deserve their own art exhibit, Albuquerque is making one thing clear: world-class bread and pastries are thriving in the high desert.

Top Bakeries in Albuquerque

Los Poblanos Farm Shop

4803 Rio Grande Blvd. NW

Nab a crusty French baguette at the Los Poblanos Farm Shop. Or take home a loaf of green chile sourdough, a buttery croissant, or a dark, gooey chocolate chip cookie. Everything is small-batch and made daily, just next door at the Campo restaurant bakery. While you’re at it, pick up a jar of green chile jam. It’s the perfect partner for a toasted slice of their Sonora wheat bread.

Sunday Bagels

1433 Central Avenue NW

Sunday Bagels is quietly redefining weekend breakfasts — one hand-rolled, perfectly boiled bagel at a time. Step inside. You’re greeted with the warm, yeasty smell of doughy perfection and a case full of golden, glossy beauties. The bagels strike that rare balance: soft and airy inside, with just the right amount of chew and a crisp shell. It’s a bite that’s deeply satisfying and dangerously addictive. Local love shows up for the green chile and cheese bagel — spicy, toasty, and totally New Mexico. Try it slathered in the scallion cream cheese. Hours/days at the storefront can change on the whim, so check their instagram for the latest.

Must Try: Don’t sleep on the biscochito bagel — a sweet, cinnamon and anise-coated nod to the Land of Enchantment tradition that melts in your mouth.

Wewadee’s Red Barn Bakery

2825 Chanate Avenue SW

Red Barn Bakery blends mom’s homemade goodies with old-fashioned neighborly trust. In a rural South Valley neighborhood, this self-serve bakery stand, helmed with repurposed red metal sheets salvaged from an old barn, features a rotating roster of items, like fresh tortillas, Dr. Pepper brownies, bear claws, homemade jams — and even root beer floats in the summer from the next-to freezer.

“A lot of my family told me that I have too much faith in people,” says Red Barn Bakery founder and baker Lisa Dudasik, “but I have just enough faith that people will do the right thing.” She’s only been stolen from once since opening last August — Dudasik’s faith in humanity is clearly paying off. In an age of 10-minute pour-over coffees and lines at trendy bakeries that feel more like concert queues, Red Barn Bakery is a breath of fresh, flour-dusted air — just grab, pay (cash in a lock box or digitally), and go.

Must Try: The legendary Gold Bar — a rich, peanut butter-chocolate square that’s pure Albuquerque Public School nostalgia in every bite.

Coda Bakery

201 San Pedro Drive SE

Relocated next to El Mesquite Market last November, Coda Bakery lives up to the buzz — and its 2025 James Beard nod for “Outstanding Baker.” Lines form early for Vietnamese specialties like green pandan cake, sesame balls, and pâté chaud — flaky pastries filled with slow-cooked pork. The all-day star is the bánh mì: savory pork, pickled veggies, fresh herbs, and just the right heat on crackly, house-baked bread that’s light and crisp. Pair it with a soursop or durian smoothie for a cultural culinary win.

Must Try: The Bánh Nho or cinnamon coconut raisin roll.

The Bakehouse Off The Wheaten Path

515 Wyoming Boulevard NE

Dealing with celiac disease or a gluten sensitivity? No worries — The Bakehouse Off The Wheaten Path has you (deliciously) covered. This 100% celiac-safe gem, founded by Heidi Moir, proves indulgence doesn’t have to mean discomfort. “I started experimenting with making gluten-free comfort foods for my son over 20 years ago,” says Moir. “I now specialize in staples, like cinnamon rolls, that most people with wheat allergies haven’t had in a long time.” The bakery serves up over 20 rotating treats weekly, including vegan options — key lime tarts, strawberry rose donuts and raspberry white chocolate brownies. They also specialize in gluten-free celebrations, offering Instagram-worthy custom cakes made without nut flours or soy products — perfect for allergy-friendly birthdays and beyond. The vibe is warm, the flavors playful, and the baked goods? So good, even gluten-gourmands won’t miss a crumb.

Must Try: Try a bundt cake — flavors rotate every two days, like the S’mores bundt or Almond Red Apricot bundt.

Golden Crown Panaderia

1103 Mountain Road NW

Open since 1972, Golden Crown Panaderia is an Old Town Albuquerque legend with serious street cred — including a spot on Food & Wine’s Top 100 Bakeries list and an appearance on Food Network’s Diners, Drive-Ins and Dives show. Tucked off the plaza, this cozy panaderia feels like your abuela’s kitchen, serving up olfactory happiness the New Mexican way — where the air is rich with the aromas of green chile, anise, and fresh-baked bread. At the heart of it all is 87-year-old baker and co-owner Pratt Morales, still going strong and charming regulars daily. The place is also known for its playful twist on tradition like biscochitos in flavors like cappuccino and chocolate, bread sculptures (look for turkeys during the holidays!), and fruit-filled empanadas and flautas.

Must Try: Green chile bread — spicy, cheesy, and pure New Mexico magic. The bread is available 24/7 from New Mexico’s only bread ATM (no joke), along with the state’s official cookie and empanadas, because late-night carb cravings are sacred.

The Le Bakery

1924 Juan Tabo Boulevard NE

Ready for a flavor adventure? The Le Bakery, opened in April, isn’t afraid to push boundaries. The menu features French pastries and Vietnamese sandwiches, for a menu that’s as creative as it is crave-worthy. Think ube-coconut frangipane brioche, signature tiramisu coffee, and bánh mì with a twist.

Must Try: Almost too beautiful to eat, the spiral-shaped Strawberry Matcha Croissant is filled with earthy matcha cream and housemade strawberry jam then topped with fresh strawberries and matcha chocolate ganache.

Ihatov Bread and Coffee

3400 Central Avenue SE

Opened just days before the world shut down due to the pandemic, Ihatov is the quintessential American dream — built on determination, a successful Kickstarter campaign, a robust take-out business and, of course — ridiculously good sourdough bread and pastries. In Nob Hill, this charming café from Nobutoshi “Nobu” Mizushima and Yuko Kawashiwo has earned national buzz, including an “Outstanding Bakery” James Beard semi-finalist nod. “Our carefully crafted croissants and the buttermilk croissant featured in the New York Times are especially popular,” says Kawashiwo. With its calming coffee shop vibe and bold bakes, Ihatov — named after Japanese author Kenji Miyazawa’s imagined “dreamland” — is proof that artful passion and pastry make a beautiful pair.

Must Try: The Nigella Sativa baguette, slow-cooked in the oven with freshly ground spices, caramelized onions and topped with black onion seeds, is a flavor-packed standout. But don’t skip the newest addition: the Fruit Croissando, a made-to-order fruit and fresh cream filled croissant.

Burque Bakehouse

640 Broadway Boulevard SE

Where else can you score a grapefruit cruffin, artichoke danish, strawberry shortcake croissant toast, cocoa crispy cookie and more — all from a tiny walk-up window that draws lines before 8 a.m.? Burque Bakehouse has earned not one but two James Beard nominations for “Outstanding Bakery,” cementing its status as Albuquerque’s cult pastry destination and magnet for visiting food lovers. Co-owner and head baker Sarah Ciccotello crafts over 20 artisanal bakes weekly, some featuring seasonal produce, such as rhubarb, kumquats and asparagus. Come early and be ready to swap pastry recs with fellow devotees in line.

Must Try: The green chile croissant — a flaky masterpiece filled with roasted local chile, Tucumcari Jack cheese, house-made green chile jam, shallots, chile flakes, and dusted with tomato powder.

Story by Lanee Lee
Styling by Julia Platt Leonard
Photography by Tira Howard

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Slow Cooker Chile-Rubbed Beef & Beans

By

Ethan Chmura

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August 16, 2025

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This chile-rubbed beef and beans recipe is a true celebration of slow cooking, where time and gentle heat transform humble short ribs into deeply flavorful, fall-apart tender meat. The bold spice rub infuses every bite with smoky warmth, balanced by the earthy creaminess of pinto beans. Add your favorite garnishes—from crisp radishes to creamy avocado—and you’ve got a dish that feels equally at home on a festive table or a cozy night in.

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Slow Cooker Chile-Rubbed Beef and Beans

Author: Julia Platt Leonard
Yield: Serves 4

Print Recipe

Description

Tender, spice-rubbed short ribs slow-cooked with pinto beans make a hearty, flavor-packed dish perfect for piling into warm tortillas with your favorite garnishes.

Ingredients

Scale

For the spice rub marinade:

1 tbsp ancho chile powder
¾ tsp cayenne (chile de arbol) powder
½ tsp ground coriander
½ tbsp ground cumin
½ tsp oregano
½ tbsp garlic powder
½ tbsp sugar
1 tsp salt

For the beef and beans:

2–2.5 lb bone-in beef short ribs, cut into 5–6 pieces
1 ½ tbsp olive oil
2 cups cooked pinto beans (see “master recipe”)
½ cup bean cooking liquid

For garnish:

Chopped radishes
Chopped avocado
Diced tomatoes
Crumbled cotija cheese
Sour cream
Chopped cilantro
Warm corn tortillas

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Instructions

In a small bowl mix together the ancho chile, cayenne, coriander, cumin, oregano, garlic powder, sugar, and salt.
Rub the marinade into the ribs, covering all the sides thoroughly. Place in a container or resealable bag and refrigerate overnight.
The next day, take the ribs out of the refrigerator and allow to come to room temperature. Heat a frying pan over medium-high heat, add the olive oil and sear the ribs on all sides being careful not to let the spice mix burn.
Place the seared ribs in a slow cooker, add a cup of water, and cook until the meat is tender and falling off the bone, about 4 or more hours.
Take the meat out of the slow cooker, remove the bones and fat, shred the meat, and set aside. Pour the cooking juices into a glass measuring cup and refrigerate to allow the fat to solidify on the top. Discard the fat and place the remaining juices back in the slow cooker along with the shredded meat, the beans, and bean cooking liquid.
Heat until warm and season with salt as needed. Serve with your choice of garnishes.

Story and Recipe by Julia Platt Leonard
Photography by Dave Bryce

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Pumpkin Picking and Carving in New Mexico

By

Abdul Rafay

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August 15, 2025

0

Two young girls are carving pumpkins on a wooden table outdoors, with a pile of various gourds and pumpkins next to them.

It was not lost on me that I had half a century on the tweens I hosted at my home for a pumpkin carving party. To them, I must have seemed somewhere in age between the pyramids at Giza and the signing of the Magna Carta. But surely things haven’t changed that much since I spent Halloween racing around like an Olympian to score as many treats as possible?

How to Plan a Pumpkin Picking and Carving Party in New Mexico

And excess, it turns out, is still the key to an autumnal celebration for not-quite teens. Bowls of candy dotted around the table ensured a suitable sugar spike. Yes, they sniffed out a red pepper-hued hummus as far too healthy, but copious amounts of orange and black tortilla chips softened the blow. Mini pumpkins – scooped out, then baked, and filled with a pumpkin bisque – even had a few converts.

The trick to keeping a group of tweens happy is lots – and I mean lots – of activities. Err on the side of too many and you’ll probably find they whip through them all without batting an eye. And be prepared for some activities to capture their imagination more than others. (The make-your-own mask with loads of ‘diamonds’ and rhinestones and topped off with fake eyelashes was far and away the favorite.)

A girl with a white and black mask over her eyes is holding a small diamond-like sticker in her hand to add to the mask

A plate of red pepper hummus topped with seeds is surrounded by orange and black tortilla chips, with a large, textured pumpkin and gourds in the background.

Then there is the pumpkin carving itself. Don’t worry about scoring ‘perfect’ curcurbita, as the wonky ones are most prized. If there is a slightly disturbing trend to leave a knife embedded in the pumpkin like a B-slasher movie, pretend you don’t notice. It’s just “how they do it” nowadays.

A group of young people are seated at a table on a covered patio, carving pumpkins and decorating cookies.

Decorating store-bought cookies with store-bought icing was a winner and an easy one to pull off without even having to pre-heat the oven. Tie-dying t-shirts in orange and black was perhaps overkill, but it meant I could dye one for myself, which was the goal all along.

A group of decorated sugar cookies with orange and black icing are arranged on a platter.

Keep the candy coming and don’t eavesdrop on whispered conversations and you’ve got a winner. And if you play your cards right, a new tie-dye t-shirt to boot.

A black cloth is tied with rubber bands and soaked in orange and black dye on a white cloth surface.

Special thanks to photographer Tira Howard, as well as her daughter Pippa and friends for taking part.

Where to Pick Pumpkins in New Mexico

Yes, you can snap up pumpkins at the supermarket but a visit to a pick-your-own farm is a lot more fun. Here are some spots where you can nab the perfect pumpkin, ideal for the spookiest of jack-o-lanterns.

Big Jim Farms

3521 Rio Grande Boulevard NW, Albuquerque

Pick your own pumpkins from mid-September through October. You can pick your own flowers and green chile, too.

Five Heart Farms

371 Curry Road 10, Texico

Seasonal flowers, local provisions, farm produce, and of course pumpkins, abound. On weekends there are local musicians on hand, with beer and food trucks to keep you fed and watered. (Treat yourself by saying Texico, New Mexico out loud a few times!)

La Union Maze

1101 NM-028, Anthony

Check out their 13-acre maze and take a wagon ride to the pumpkin patch to pick your own.

Mesilla Valley Maze

3855 W Picacho Avenue, Las Cruces

Come for the giant corn maze, stay for the hayrides, and make sure to pick your own pumpkin from this Las Cruces farm.

Wagner’s Farmland Experience

6445 Corrales Road, Corrales

Head out during the month of October for pumpkin picking and more seasonal shenanigans.

Story by Julia Platt Leonard
Photography by Tira Howard

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Shows at New Mexico Galleries Fall 2025

By

Abdul Rafay

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August 15, 2025

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An abstract painting composed of a grid of small rectangles filled with vibrant, horizontal strokes of red, orange, yellow, and blue hangs on a white wall.

New Mexico’s thriving gallery scene moves from strength to strength with various artist shows through fall of 2025, and beyond. TABLE contributor Natassja Santistevan suggests some key shows to put on your list.

Artists Showing at New Mexico Galleries This Fall

Albuquerque

Harwood Art Center

Jocelyn Salaz: Encountering Masculinity
September 25 – November 1, 2025
Reception and Artist Talk: Saturday, October 18, 4:30 – 6:30 pm

A quilt featuring a central embroidered image of an elderly man holding a bowl of flowers, surrounded by a border of multicolored, floral-patterned and solid fabric squares.

Salaz’s intricate quilts and embroidered works open a dialogue on masculinity through the lens of gender as performance. Each textile piece becomes a vivid stage for storytelling, where layered fabric and thread convey complexity, vulnerability, and identity. With detailed handwork and bold imagery, Salaz transforms traditional craft into a powerful medium for exploring the fluid nature of gender roles. The result is both visually striking and deeply introspective.

Palette Contemporary

Jackie Beckman: Shape of Things to Come
Opens August 22, 2025
Artist reception: August 22, 5-8 pm

Beckman’s Shape of Things to Come invites viewers into a world of kiln-cast, cold-worked glass transformed by abstract urban imagery. Her shapes jumble together snapshots of buildings, bridges, and cityscapes into a vivid, emotional blur— capturing the beauty and chaos of metropolitan life. Experience the vibrant pulse of a city reimagined through glass.

Galisteo

Duende Gallery

Mud, Bone, Blood, Ice
August 30, 2025 – November 30, 2025
Opening Reception: Saturday, August 30, 4:00 – 8:00 pm

A black and white photograph of five women in habits on a rocky beach.

A dynamic and immersive exploration of human life and the environmental relationships that come with it, this multi-disciplinary experience features four renowned artists: Johanna Case-Hofmeister, Perri Lynch Howard, Erin Ggaadimits Ivalu Gingrich (Koyukon Dené and Iñupiaq), and Robert King (Chahta Okla and Choctaw Nation of Oklahoma). Mud, Bone, Blood, and Ice uses an array of materials such as installation, sculpture, sound, and photography to embrace indigenous knowledge and challenging beliefs, allowing the viewer to reflect and observe the transformations of life.

Santa Fe

Pie Project

Judy Tuwaletstiwa: Fracti.Totum
August 30 – Oct. 4, 2025
Opening Reception, Saturday, August 30, 4-6 pm

An abstract mixed-media piece made of ripped, layered pieces of orange paper with scattered white spray paint on them.

Renowned artist Judy Tuwaletstiwa returns with Fracti.Totum, a powerful new collection featuring kiln-fired glass on canvas, mixed media, and works on paper. These pieces serve as quiet meditations on the human condition, where material and meaning are inseparable. Through layered surfaces and abstract forms, Tuwaletstiwa invites viewers into an ongoing conversation about memory, presence, and transformation. The work resonates as both artifact and witness — holding space for what words cannot fully express.

Daniel Cooney Fine Art

Dietmar Busse: The Forest Has 1000 Eyes
September 20 – October 25, 2025
Artist Reception: September 20, 5-8 pm

A digitally manipulated, pink-toned portrait of a person's face covered in a lace-like pattern and what appears to be flower petals.

Busse’s work delves into themes of family, identity, and transformation through vivid self-portraits, camera-less chemical paintings, and expressive bird imagery. An extension of his previous series, his work blends the personal with the symbolic in scenes that teeter between tenderness and turmoil. Layered with emotion and visual intensity, Busse’s portraits — both human and avian — convey vulnerability, performance, and the desire to be seen.

Hecho A Mano

George Rodriguez
November 7- December 1, 2025

A brown ceramic mask of a devil's face with red-tipped ears, two white tusks, a red tongue sticking out, and two twisted, dark horns is shown against a white background.

George Rodriguez crafts richly adorned ceramic figures that merge intricate detail with cultural storytelling. His vibrant sculptures often engage with sociopolitical themes, grounding personal expression in broader communal narratives. With bold color and symbolic ornamentation, Rodriguez breathes life into clay, transforming each piece into a compelling reflection of identity, tradition, and social dialogue.

TAI Modern

Suemura Shobun: A Retrospective
August 29 – October 2, 2025

A Japanese bamboo basket with a hollow, concave shape and intricate weaving is shown against a gray background.

TAI Modern closes its season with a retrospective honoring Japanese bamboo master Suemura Shobun (1917–2000). Known for his signature seashell-inspired forms, Shobun skillfully incorporated black bamboo from Kyushu, creating works that reflect both innovation and tradition. Rooted in his Osaka heritage, this exhibition celebrates the legacy of a visionary artist whose elegant craftsmanship continues to resonate.

Story by Natassja Santistevan
Photos of the Galleries

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Digging Into the Food at Horno in Santa Fe

By

Abdul Rafay

-

August 15, 2025

0

A person's hands holding gold-colored forks are serving a roasted beet salad with greens, granola, and tofu feta from a red bowl.

The idea is simple: food that is expertly cooked, doesn’t cost a fortune, and comes with a welcome that feels genuine, because it is. Heather Sellers – half of the husband and wife team at Horno – puts it simply, “fine food, not fine dining.” That’s a motto that she and Chef David Sellers live by.

Horno in Santa Fe Focuses on Delicious Food and Prime Hospitality

Horno opened in 2021. The owners saw an opportunity for an upscale, moderately priced restaurant in downtown Santa Fe. A place that would welcome visitors and locals alike. Somewhere you could find, as Chef David Sellers sees it, “the best food for not a crazy expensive price” with a wine list that matches that value. “And I think there is,” Sellers says, “because it worked.”

Sellers hails from the Northeast but his family comes from North Carolina, and he recognizes the influence of Southern cooking and hospitality on what he does at Horno. “I learned a lot, you know, from the Southern ways.” Growing up, he had a job as a dishwasher while in high school and then worked as a baker to help pay for college in New Hampshire.

He moved to California to become a professional musician but instead fell in love with cooking. Alice Waters and the innovative farm-to-table approach at Chez Panisse changed the way he thought about food. “Her stuff just really grabbed me,” he says. Eventually he made his way to Santa Fe where he landed a job at SantaCafe and worked his way up the ranks. It’s also where he met his wife Heather, who worked front of house.

It’s not surprising that the food and hospitality at Horno are so generous. Both Heather and David spent years working in non-profits and their commitment to giving back to their community is clear and powerful. They bring an unfussiness to Horno and an intimacy to dining that feels familial, whether you’re eating solo at the bar or with friends at a table inside or out.

Equal Parts Experience and Hard Work

While those indoor tables are reserved for online bookings, outdoors are available for walk-ins. It means that during warm weather a petite restaurant can increase capacity by thirty percent. “It’s a complete game changer for this restaurant, it’s huge,” Sellers says. It’s a smart move but then everything at Horno feels well-considered. The kitchen is minute so every inch is maximized and the flow of cooking – what’s cooked and how – is paramount. “Just as much thought goes into how you’re going to execute the dish as actually creating the dish,” he says. Located just off the bar, there is a calmness to the kitchen which is reflected in a calmness in the dining room. It feels effortless but like everything at Horno it is the result of equal parts experience and hard work.

When I asked Sellers who influenced his cooking career, he cited Alice Waters and Jeremiah Tower, who got his start at Chez Panisse. But he lights up most when he mentions Marc Vetri, chef and founder of Philadelphia’s critically acclaimed Vetri Cucina. “He’s just constantly refining. He never stops,” Sellers says. He adds, “He’s still completely authentic. He’s never sold out in anyway whatsoever. You know, it’s just awesome. I just love people like that.”

Listening to Sellers talk about Vetri, it strikes me that the same thing could be said about him, his approach, and the mission of Horno. It’s the idea that exceptional dining shouldn’t be reserved for only the very wealthy. Food, not flash. It’s as Heather puts it, “Food for the people.” And Sellers delivers that. One dish, one plate, one memorable meal at a time.

What’s on the Menu at Horno?

Grilled Duroc Saltimbocca Pork Chop

A grilled pork chop is on a red plate with farro, broccoli, and baby carrots, accompanied by a side plate of sliced lemons and sage leaves.

A twist on the classic Italian saltimbocca but instead of the traditional pork scallopine, Sellers opts for a much juicer, bone-in heritage breed Duroc pork chop. A mix of farro, broccoli, and baby carrots adds crunch, while a perfectly balanced caper, sage, and preserved lemon sauce adds not only creaminess from the butter but also zing from the lemon, taking this saltimbocca to exalted heights.

Grilled Pork Belly Tostadas with Sriracha Aioli and Salsa Macha

A hand holding a silver spoon drizzles salsa macha over three tostadas on a long, reddish-orange plate.

This dish is a close relative to one that won Horno the taco wars in Santa Fe. Like all dishes at Horno, it’s perfectly balanced and features one of Sellers’ favorites – salsa macha that he makes with toasted Morita chiles. “It’s a very complex, delicious sauce,” he says. The pork is braised first, then grilled so it has a crispy exterior and melting interior. A pickled onion salad breaks through the fat and adds a welcome bite of acidity.

Roasted Beet with Pumpkin Seed-Piñon Granola and Tofu Feta

This vegan dish is a firm favorite of diners whether they’re vegan or not. Roasted yellow Chioggia beets are paired with hearty greens, cucumber, and then an addictive pumpkin seed and piñon granola that adds welcome crunch to the dish. Tofu ‘feta cheese’ (try it – you will be a convert) and a dill vinaigrette bring the whole dish together. It’s been on the menu since the day Horno opened and thankfully shows no sign of going anywhere soon.

Tuna Tartare on a Crispy Risotto Cake with Warm Anchovy Butter

A crispy risotto cake topped with tuna tartare, herbs, and a cream sauce is on a square wooden plate.

Start with the finest, sushi grade tuna, dice it, and then introduce it to ingredients normally seen in beef tartare: Dijon mustard, lemon juice, fresh herbs and olive oil. Serve it on top of a warm, crispy risotto cake and then anoint it liberally with an anchovy butter sauce. The result is a delightful play between hot and cold, “And it always kind of takes people back – they’re shocked at first – and then love it.”

Chocolate Tahini Torte with Almond Caramel

A slice of rich chocolate torte is topped with powdered sugar and drizzled with a red sauce and almond caramel on a reddish-brown plate.

It’s rich, it’s elegant, and it’s vegan. Sellers creates culinary magic with his take on a chocolate torte that he makes with coconut oil and tahini – a paste made from ground sesame seeds – and a lush almond caramel. A strawberry coulis adds drama and a light counterpoint to the depth of the chocolate. It’s finished with vegan meringues for a dessert that is a fitting end to a sublime meal.

Words by Julia Platt Leonard
Photography by Tira Howard

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A New Mexico Pie Bake-Off

By

Abdul Rafay

-

August 14, 2025

0

A top-down view of six slices of different pies arranged on green, leaf-shaped plates with gold forks.

As American as apple pie, or huckleberry or blueberry, or key lime piled high with whipped cream, or perhaps pumpkin glazed with glossy caramel? How about dark chocolate pudding enveloped in whipped meringue? Or pecan with the subtle warmth of New Mexican red chile, or nuts with bourbon, apples, carrots and a touch of maple syrup?

Pie-Eyed and Happy About It!

We brought together 10 passionate pie people at the Nuevo Mexicano Heritage Arts Museum for our TABLE Magazine pie bake-off. Half of our 10 were pros and half were home bakers. They came from all backgrounds and walks of life, united in pastry. Gil Garduño, founder of New Mexico Gastronome blog and website, and one of our state’s most astute eaters, joined me to judge this jewel-like collection of pastries to award the Pros’ Choice Awards. A small group of the public were able to select People’s Choice winners at this pie-palooza, too. Enjoy the photos, or make your own life a little sweeter by re-creating one of their recipes.

TABLE Magazine’s Pie Bake-Off Contestants and Recipes

Red Chile Pecan Pie by Sara Breckenridge-Sproat

Pros’ Choice First Place

Two freshly baked pecan pies, adorned with decorative pastry leaves, are on a baking sheet, with dried red chiles and scattered pecan halves beside them.

Sara Breckenridge-Sproat’s winning pie was pecan! She scented it with red chile in a buttery crust enhanced with sweet little pastry autumn leaves. Her husband David loves heat with sweet. By adding our local hot stuff to her classic holiday pecan pie, and this winning combo was born.

Sara retired to Santa Fe in 2017 after three decades of military service as an Army nurse with the rank of Colonel. She met her husband, an Army family medicine practitioner, in her first post, at Fort Lewis in Washington State. When Sara married, a savvy friend implored her to master pie crusts. Her friend stated that they weren’t as tough to prepare as they were made out to be. And that the results were a heck of a lot more delicious than tasteless frozen grocery store versions. Sara has been baking her own buttery pie shells ever since, along with cookies, and a crusty sourdough too. She doubled down on baking during Covid and says that the couple hasn’t bought commercial bread since 2020.

Apple Pie by Susan Farrington Schepens

A freshly baked apple pie with a golden-brown crust and decorative leaf cutouts rests on an orange surface, surrounded by red and green apples, cinnamon sticks, apple peels, and a scoop of brown sugar.

A Santa Fe friend whose young son Susan Farrington Schepens babysat saw our call for bakers and urged Susan to enter. Susan has been baking since her childhood in Saratoga Springs, NY, where her mom and grandmother were her baker models. In high school, she enrolled in a “trades” curriculum her junior and senior years, and loved the baking coursework. After relocating to Knoxville, TN, she took more pastry classes for the sheer enjoyment of it, later passing that love on to her two daughters, Erika and Kara. Initially, it was Kara who showed the most interest and talent for baking.

When a horrible accident took Kara’s life, Susan abruptly stopped baking, because the associated memories were simply too painful. After Susan and her husband moved to Santa Fe nine years ago, she had an inkling that a return to baking might help her heal. She took some classes in Santa Fe Community College’s Culinary Arts Program and, indeed, did find making pie crust therapeutic. Her favorite pies are autumnal ones like pecan and the beautifully domed apple pie she made for us. Susan notes that her daughter Erika has now become an avid baker of bread. Susan feels blessed that the family tradition will indeed continue on.

Autumn Harvest Pie by Dr. Ron Brunitsky

Autumn harvest pie, featuring a golden-brown crust with leaf-shaped cutouts, rests on a red and white checkered cloth, surrounded by fresh apples, carrots, walnuts, and raisins.

Dr. Ron Bronitsky grew up in Albuquerque helping his mother bake. Some 30 years ago, he entered a blueberry pie in the New Mexico State Fair’s baking competition. He was stunned and delighted when he won a blue ribbon. That hooked him on baking competitions. He was a contestant on the Netflix series, Blue Ribbon Baking Championship. Ron says his goal was to avoid being the first person eliminated. He accomplished that, and then some.

The retired pulmonary critical care specialist mentions that his science background has played a role in his continual experimentation with baking formulas and ingredients and their proportions. He created his “autumn harvest” pie just for this event. It was popular for its creative and delicious mix of nuts, apples, carrots, maple syrup, and more. His flaky crust earned praise, too. Ron is also the reigning grand champion, three years running, of the fall Pie Town Pie Festival.

Chocolate Pudding Pie by Brad Furry

People’s Choice First Place

A freshly baked chocolate pudding pie with toasted meringue on top is presented on a wooden surface.

Brad Furry was an impressionable 11-year-old when a chocolate mousse in Paris opened his mind to the world of cooking and baking. He had been sent by his parents from Durango to live with some French friends for the school year. It was a rough adjustment initially, given his age and the wildly different environments. However, he credits that year with being the best life-altering experience ever. The mother in his French family taught him to make her deeply dark and satisfying mousse. He has used her recipe ever since.

Now a Santa Fe realtor and a rancher with his husband Bradyn, Brad often bakes for his four sons as well as friends who look forward to his Christmas Bundt cakes, in particular. His “rich, decadent, indulgent” chocolate pudding pie with stunning swirled meringue has a charming story behind it. At the time that Bunny Terry was stepping down as longtime chair of the New Mexico Cancer Foundation, Brad heard her reminiscing about the chocolate pie her late mother used to make. He resolved to make a similar pie to thank Bunny for her years of volunteer work. That the pie had its genesis in the mousse of decades ago made it all the sweeter. We were thrilled he recreated it for TABLE.

Apple Pie by Missy Auge

A rustic apple pie, featuring a crust adorned with a Zia symbol and decorative strips, rests on a baking sheet surrounded by whole and halved red apples, all set on a patterned cloth.

Missy Auge is employed in the hospitality trade but, not as a baker or food professional. She’s currently the wine director working at Bishops’ Lodge Resort in Tesuque. Credit a father who loved apple pie, and a sister whose Rio Rancho fruit trees are always prolific, for Missy’s version of the all-American favorite. Growing up in Belen, she also had two grandmothers who baked, one of whom was a local home economics instructor.

Missy moved to New York after college but found her way back to New Mexico in her mid-20s. She had a several-year run as owner of modern Italian eatery, Tanti Luce, in downtown Santa Fe. Her chef at the time was very “into” wine, which became her passion as well. In her professional life today, she’s certified through the Court of Masters as Wine Director/Sommelier for Bishop’s Lodge. Tasters praised her pie’s balance of sweet and tart fruit flavors, along with its flaky crust. Her apple pie was described as a “classic autumn comfort — simple, elegant, rustic.”

Pumpkin Pie by Myra Dalland

Pros’ Choice First Place

A baked pecan pie with a caramel topping is shown from above, set on a wooden cutting board.

Unlike most of our bakers, Myra Dalland was not drawn to baking through family, or even early in life. She was in her 20s in New York and had taken a restaurant server job. On several occasions, when the chef was working on new dishes, he asked the staff to taste when he thought “something” was missing. She tasted and rather meekly made a few suggestions. The chef thought she was right in each instance and eventually exclaimed that she should become a cooking consultant.

When she moved to Tesuque a decade ago, she started a business making cookies that were gluten-free and low on the glycemic index, but high in flavor and texture. She eventually expanded into individual-size chicken-green chile pies as well as dessert pies. She sold them through Santa Fe area grocery stores until her recent retirement. The judges particularly loved the caramel-pecan topping she added to her pumpkin pie.

Key Lime Pie by Maribel Ortiz

People’s Choice First Place

A whole key lime pie with a white topping and twists of lime zest is on a wooden surface next to a cutting board with a pile of sliced limes and a knife.

Maribel Ortiz credits her mentor, former Santa Fe Bite owner, Bonnie Eckre, with teaching her all about baking. “Mari” started with the well-known eatery as a busser and food runner but was fascinated with the array of pies and cakes that Bonnie whipped up in the kitchen while husband John cooked the Bite’s famous burgers. By the time the Eckres transferred ownership to current partners, Mari’s husband Armando and Angela Mason, Mari had fully taken over the baking.

Mari and Armando first met while working at La Fonda on the Plaza. They had both come to Santa Fe from Coahuila, Mexico but she laughs that she was a country girl and he, a city kid. Today, they have a daughter who also works with them at Santa Fe Bite. Mari particularly likes making cream pies, such as the key lime dream she whipped up for our competition. Judges found it “perfection in sight,” and “nicely tart, the essence of key lime pie.”

Huckleberry-Merlot Pie by Rebecca Freeman

A dark purple huckleberry-merlot pie with a decorative woven crust is on a white plate.

Growing up in Chicago, Rebecca Freeman first cooked and baked with her Italian grandmother. At an early age, she decided to tackle a bûche de noël as a baking project, and the satisfaction she received from that experience hooked her. She graduated with a Culinary Arts degree from Kendall College in Chicago and staged at restaurants there including Alinea. Rebecca came to Santa Fe in 2012 for what was to be a three-day visit with her sister. While in town, she landed a job at Geronimo and never went back. She also worked as a pastry chef at Compound Restaurant and later at The Club at Las Campanas. In 2023, Rebecca was honored as the American Culinary Federation’s National Pastry Chef of the Year. These days, she’s Executive Pastry Chef for both Coyote Café and Santacafé.

Rebecca loves making pies at home and always bakes a fruit-filled one for her husband’s birthday. She chose to flavor her huckleberry pie with merlot wine for its red fruit-forward notes. Judges especially complimented the pie’s “magnificent” butter crust.

Raspberry Rhubarb by Keegan Crumpacker

A whole baked raspberry rhubarb pie with a latticed, sugared crust is on a wire rack, with a pewter bowl of fresh raspberries and a small bowl of turbinado sugar nearby.

Keegan Crumpacker grew up in the family business. His mom Amy started Crumpacker’s in the mid-1980s, first making pies and pastries to sell at the Santa Fe Farmers’ Market. For a large portion of his childhood, the family kitchen was also the certified commercial kitchen for the business, so he thought it perfectly normal to grow up with a restaurant-style range and walk-in freezer. The buttery pie dough recipe, the crimp of its edge, and the topping of turbinado sugar are all signatures that date back to Keegan’s great-grandmother. The raspberry-rhubarb pie he made for this event was one of the very first pies the family created for market because they had a huge rhubarb patch, and several farmers raised raspberries, which made a beautiful rosy filling together.

Keegan works as a Cooking with Kids educator and coordinator and has run the bakery business now for nearly two decades. He sells the pies — both sweet and chicken with green chile — breads, cookies, preserves, cold-pressed juices and more at the Saturday Santa Fe Farmers’ Market, and during the summer months, at the Thursday Los Alamos Farmers’ Market and Albuquerque’s Sunday Railyard Market. Amy still helps out baking pies by hand a couple of days each week, and now Keegan’s teenage daughter is getting into baking, too.

Blueberry Pie by Karina Lira

A blueberry pie with a decorative latticed crust is on a wooden surface, with a wooden spoon holding fresh blueberries.

As a small child growing up in Santa Fe, Karina Lira watched her mother make elaborate cakes for quinceañeras and weddings. She was often enlisted as the dishwasher for those projects. As Karina grew up, she got to help with the preparations, which led her to enroll in the Santa Fe Culinary Arts Program, where she recently graduated. In the interim, she has worked as a pastry chef at Four Seasons Rancho Encantado, and now at Harry’s Roadhouse, where she makes scads of layer cakes and pies, like the luscious blueberry she prepared for us. When she’s not baking, she loves hiking around her Rio Rancho neighborhood with her husband and their dog, Deebo.

Special thanks to the Nuevo Mexicano Heritage Arts Museum for hosting us as they celebrate the 100th anniversary of the Spanish Colonial Arts Museum.

Story by Cheryl Alters Jamison
Photos by Tira Howard
Food Styling by Julia Platt Leonard
Shot on location at the Nuevo Mexicano Heritage Arts Museum

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Top Bakeries in Albuquerque

Description

Ingredients

For the spice rub marinade:

For the beef and beans:

For garnish:

Instructions

How to Plan a Pumpkin Picking and Carving Party in New Mexico

Where to Pick Pumpkins in New Mexico

Artists Showing at New Mexico Galleries This Fall

Albuquerque

Galisteo

Santa Fe

Horno in Santa Fe Focuses on Delicious Food and Prime Hospitality

Equal Parts Experience and Hard Work

What’s on the Menu at Horno?

Grilled Duroc Saltimbocca Pork Chop

Grilled Pork Belly Tostadas with Sriracha Aioli and Salsa Macha

Roasted Beet with Pumpkin Seed-Piñon Granola and Tofu Feta

Tuna Tartare on a Crispy Risotto Cake with Warm Anchovy Butter

Chocolate Tahini Torte with Almond Caramel

Pie-Eyed and Happy About It!

TABLE Magazine’s Pie Bake-Off Contestants and Recipes

Pros’ Choice First Place

People’s Choice First Place

Pros’ Choice First Place

People’s Choice First Place