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A Seat at the Table at Cafe Pasqual’s in New Mexico

By
Ethan Chmura
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0
A Seat at the Table at Cafe Pasqual’s, people eating around a table sitting in green chairs

There’s never been a moment when there hasn’t been a community table at Cafe Pasqual’s in New Mexico. We’re capturing how this gathering space embodies the ethos of the restaurant — from the ingredients it sources to the way staff treat guests with warmth and care. We take a seat at the community table and meet some of the regulars.

New Mexico food and culture event

The Origins of the Community Table at Cafe Pasqual’s in New Mexico

Katharine Kagel – executive chef and owner of Cafe Pasqual’s – knew a central “big” table would work almost fifty years ago when she first opened the restaurant. She’d seen it, experienced it, at a restaurant she frequented when she lived in Ann Arbor, Michigan. Besides, the building on the corner of Water and Don Gaspar may have been a Texaco gas station in the early 1900s, but it’s been home to restaurants since 1923. Earlier inhabitants sported prosaic names like Liberty Café, K.C. Waffle House (whose sign outside read: “Here food is served at its best. Great Atmosphere. Excellent Service”), Mayflower Café, Golden Temple of Conscious Cookery, and Pogo’s.

Hospitality is in the bones of this spot, and nothing is more hospitable than the community table.

People enjoying a community gathering

A Table with History

In a touch of serendipity, the community table and the whole building in which it sits both date back to 1905. In normal worlds you’d call that a coincidence, but at Cafe Pasqual’s it feels more like kismet. Kagel explains that the table seats eight in a perfect circle but in day-to-day life with the leaves in, “It can seat ten happily, eleven, or twelve slightly unhappily,” Kagel laughs.

The Power of Shared Meals

Granted, it’s not for everyone — the idea of sitting with a group of strangers and sharing a meal. But watch the people who declined an invitation to sit at the community table, and you might see them change their minds as they watch the laughter, sharing of food, and eureka moments of discovered shared histories, mutual friends, and even hometowns.

Strangers who wouldn’t think of making eye contact on a busy city street are suddenly exchanging forkfuls of griddled corn cakes and calabacitas in exchange for a bite of Oaxacan tamales, with a third chiming in that yes, the Hall of Fame egg salad sandwich merits the moniker.

Group of guests dining together event in New Mexico

The Regulars

And when some of the faithful community table diners – people who make Pasqual’s and the big table their second home – gathered for lunch, the laughter and stories flowed as freely as the coffee and iced tea. Regulars like Sheryl Magnuson, who travels to Santa Fe once a week from her home in Albuquerque for breakfast at Cafe Pasqual’s, admit that the ritual means something special. “I’ve had just about everything (on the menu). I think about it on the drive here.” And as soon as she walks in the door, they’re already making her mocha super-hot, just the way she likes it.

Or Rita and Scott Hemmig, who moved here in 2015. When I ask Scott if they moved here because of Cafe Pasqual’s, he says laughing, “Hell yes!” After countless meals they still remember what they ate the first time: Rita had the griddled polenta and chorizo and Scott had the huevos barbacoa.

Guests socializing outdoor New Mexico

Familiar Faces and Favorite Orders

Augustine Sanchez – you’ll recognize him by his picture-perfect mustache, stylish hat, and a Cafe Pasqual’s bandana tied jauntily around his neck – likes the grilled bison burger. Bill Fisher, on the other hand, admits that he ate the Blue Lady Chicken Enchiladas for nineteen days running. He says the kitchen kept track, wondering when he’d finally order something else. Mary Emerling and Reg Jackson date their courting days to Cafe Pasqual’s. They’re community table regulars and say Kagel saw the sparks and created romantic opportunities for them at a nearby booth.

A Place for Connection

There’s something liberating about dining at the community table—a license to be freer and more lively. Perhaps it’s no wonder that at least two couples met at the big table and went on to name their firstborn sons Pasqual. Kagel still has the baby snaps they sent. She figures they’re in their forties now and hopes one day they’ll walk in and say, “I got named after your restaurant.”

Crowd enjoying food, drinks, and live atmospherehttps://newmexico.tablemagazine.com/wp-content/uploads/2025/10/TiraHowardPhotography9910-2-819x1024.jpeg

The Staff’s Perspective

It’s not just the guests who have a soft spot for the community table either – it’s the staff who duck and dive in tight quarters to refill water glasses, take an order for a slice of bittersweet chocolate pecan pie, or package up some Mexican wedding cookies to go. Roblair Richter has been with Pasqual’s for over 20 years and sometimes takes a spot at the community table for a much-needed breather and bite to eat once he’s finished work. One time he sat down next to a young woman visiting Santa Fe from Uganda. They talked for a long time, swapped numbers, and have been pen pals for over five years. Despite the time difference and thousands of miles between them, they text nearly every day.

While community table newbies may be reluctant to take the plunge, Richter says they’re invariably happy they did. “‘I’m not sure I really want to sit there,’ they’ll say, but when they do, they end up talking to people and they go, ‘Oh my god, it was the best experience I’ve had.’”

Friends posing together

The Heart of Cafe Pasqual’s

A friend of Kagel’s whom she met in Kyoto, Japan once visited and spent an entire day sitting at the community table. At the end of lunch service, Kagel emerged from the kitchen to hear her friend announce that Cafe Pasqual’s wasn’t a restaurant. Kagel gazed down at her food-splattered apron. “Okay, if it’s not a restaurant, what is it?” Kagel asked. “She said, ‘It’s a sanctuary.’”

And if Cafe Pasqual’s is a sanctuary – which I believe it is – then the community table is both its geographic center and spiritual heart. A welcome place for anyone wanting rest, food, and above all, welcome.

Story by Julia Platt Leonard
Photography by Tira Howard
Shot on location at Cafe Pasqual’s

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Celebrating the Winter Solstice at Eight Million Gods

By
Ethan Chmura
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0
A gorgeous solstice table set by Hayward Simoneaux with artisanal wares from his Truchas boutique, Eight Million Gods
A gorgeous solstice table set by Hayward Simoneaux with artisanal wares from his Truchas boutique, Eight Million Gods.

Winter often gets a bad rap. Yet in New Mexico, it’s a glorious mash-up of fluffy snowflakes, azure skies, fragrant burning piñon logs, and golden sunlight. When the shortest day of the year approaches, people around the world celebrate the Winter Solstice. Among them was a group of friends who gathered at Eight Million Gods in Truchas to honor ancient traditions and create new ones of their own.

Chef serving plated dishes New Mexico food festival

Mr. Simoneaux himself.

Finding Warmth in Truchas

New Mexicans get off relatively easy in winter. However, around 4:45 p.m., it can feel as if an iron door slams shut, locking out the light. The dark and cold linger too long until the sun returns. Still, just when the season might start to wear you down, preparations for the Winter Solstice begin. The celebration of the longest night of the year signals hope for brighter days to come.

Close-up portrait of guest

Cornbread brushed with hot honey butter.

This is where we found a merry group of eight friends. They included a dance instructor, a practicing Buddhist psychologist, a lawyer, a retired art consultant, and a specialty retail shop owner. They gathered at Eight Million Gods, an international folk art store in Truchas owned by Hayward Simoneaux. For two decades, he was the visionary behind the beloved Todos Santos Chocolates and Confections in Santa Fe.

A Feast for the Longest Night

Guests enjoying drinks and conversation

Details of the wonderful table set by Hayward Simoneaux at Eight Million Gods.

They swapped stories, shared jokes, and drew strength from one another over a hearty winter stew. The meal featured slow-cooked chipotle chile-beef with pinto beans, green beans, corn, and tomatoes. Guests dressed up their bowls with sliced radishes, cotija cheese, and other toppings. To complete the meal, there was warm cornbread brushed with hot honey butter. For drinks, everyone enjoyed a chilled mulled wine spritzer.

New Mexico arts and food celebration

Dessert carried its own meaning. Hayward treated the group to an apricot and chocolate-filled yule log cake—a nod to one of the oldest Winter Solstice customs from Scandinavia. Once a sacred log soaked in wine and herbs, it was decorated with ivy, holly, or pinecones and burned over several days. The longer it burned, the more good fortune it was said to bring.

People raising glasses at the table to the Winter Solstice

Just when you think the darkest season might break your spirit, mark the Winter Solstice’s promise of lighter and brighter days to come with candlelight, friends…and a feast!

Global Traditions, Shared Light

Meanwhile, as this group gathered in Truchas, others celebrated around the world—many through food. In Asian Winter Solstice traditions, for instance, sweet treats often take center stage. South China and Taiwan enjoy Tangyuan, soft glutinous rice balls, while Northern China celebrates Tongzhi with dumplings. Meaning “winter arrival” in Mandarin, Tongzhi marks the peak of yin (darkness) and the return of yang (light).

Couple smiling at a community

A winter stew of slow-cooked chipotle chile-beef with pinto beans, green beans, corn, and tomatoes.

In Iran and other Persian-speaking countries, communities celebrate Shab-e Yalda, or “night of rebirth.” Believed to be the peak of evil, the longest night inspires people to stay awake by fireside and candlelight. They recite poetry from The Divan of Hafez, a revered 14th-century collection. Common foods include pomegranates, whose seeds symbolize dawn’s glow, and dried fruits and nuts that provide warmth and strength through the cold.

Communal table enjoying a shared meal

Likewise, in Japan, some people take hot baths infused with yuzu citrus to prevent illness and attract good fortune. Across the world, pilgrims visit the ancient solar sites of Newgrange in Ireland and Stonehenge in England to witness the solstice sunrise. At the same time, Mayan spiritual leaders in Central America perform sound baths, chanting circles, and blessings.

Wide shot of outdoor dining crowd

Even in North America, gatherings have evolved to include candlelight vigils or bonfires. In New Mexico, Pueblo communities mark the sun’s return with dances, storytelling, and prayer sticks. Others reflect and set intentions while walking along farolito-lit streets dotted with glowing piñon towers.

Portrait of smiling guest

Light in Every Culture

Regardless of origin, all these traditions share a belief—rooted in ancient, earth-based faiths—that honoring the Winter Solstice helps guide us out of darkness. Fittingly, Eight Million Gods made the perfect host for such a gathering. Hayward chose the store’s name from the Japanese Shinto religion, which teaches that gods—or positive forces—exist in everything.

Attendee enjoying plated food

As guests wandered through the space, meaning radiated from every item. Latin American silver Milagros (miracles) promised hope. Vintage Indian kantha quilts, sewn from recycled saris, seemed to whisper stories of their pasts. A Hopi Heheya Kachina offered fertility and rain, while a “Brahma the Creator” mask symbolized divine power and sacred knowledge.

Musicians performing live

A Celebration of Spirit and Art

“What better way to come out of hibernation,” Hayward said, “than a festive meal with friends?” The evening’s blend of décor, table setting, and food reflected Eight Million Gods’ curated collection of art, clothing, and home goods from diverse cultures and traditions.

Guest holding drink and smiling

Finally, as the night came to a close, Hayward smiled and said, “We cap it all off by opening the ultimate shared party favor—a handmade Surprise Ball brimming with hidden gifts!”

Group chatting together at New Mexico

The Sun Returns

Thanks to early civilizations’ spiritual, architectural, and agricultural devotion to the sun, humanity continues to share soulful Winter Solstice traditions today. From the Egyptians’ worship of Ra to the Mayan solar pyramids, Babylonian astronomy, and the stone temples of Newgrange and Stonehenge, the story of light unites us all.

Crowd gathered for live music and food

In the end, only the almighty sun could inspire such a worldwide celebration of renewal.

Story by Cullen Curtiss
Photography by Tira Howard
Food by Julia Platt Leonard
Shot on location at Eight Million Gods, @eightmilliongods

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Winter Gallery Shows Across New Mexico

By
Ethan Chmura
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Nicolas Otero–Nuestra Señora de San Juan de Los

Is art a form of spiritual expression, a mode of social commentary, or a path of personal expression? Ponder all of the above at these must-see New Mexico gallery shows this winter.

Albuquerque

Indigenous artwork Rollin Thunder by Camryn Growing
Rollin Thunder, Camryn Growing Thunder, 2024

The Armor We Wear

516 Arts, November 11 – January 31

In this expressive group show, cultures, experiences, and ideas are woven together through the language of clothing. Garments become symbols, asking us to consider how what we wear can act as protest, embody resilience, and unify collective voices. A bold display of pride in the face of censorship, this exhibition brings together multiple artists whose stories intertwine to create a shared narrative of strength and resistance.

Contemporary Native American artwork
Laura McIndoo

Holiday Market 

The Gallery ABQ, December 5 – 30

A large group exhibition highlights ten diverse artists, each bringing their own unique vision to the gallery. The show spans a wide range of art forms such as glass, fiber, leather, and more. This year’s feature artist is ceramicist Laura McIndoo, whose work embraces bold textures and vibrant colors. Through her innovative use of glaze and surface, McIndoo explores the dynamic relationship between light, form, and color, transforming functional ceramics into expressive works of art.

Taos

Textile or mixed media artwork

Sun in the 70s: Works by Beatrice Mandelman

203 Gallery, November 8, 2025 – January 31, Opening reception November 8th, 4-6pm

Explore abstract artist Beatrice Mandelman’s vibrant and expressive paintings and collages which come directly from her estate. The artist, who died in 1998, was a member of the Taos Moderns. Intertwined in shapes and colors, these layered pieces are from Mandelman’s “Sun Series.”

Santa Fe

Hand-carved bulto sculpture by Nicolas Otero
Nicolas Otero-Nuestra Señora de San Jaun de Los Lagos

GUSTAVO VICTOR GOLER and NICOLAS OTERO, New Bultos and Retablos

Blue Rain Gallery, December 12 – 25

Santero artists Nicolas Otero and Gustavo Victor Goler celebrate the enduring beauty of traditional Spanish art with their newest bultos and retablos. Crafted with hand-carved panels, natural pigments, and intricate detail, these works transform sacred themes into vibrant expressions of devotion, bridging centuries of artistry with a contemporary sensibility.

Portrait of artist Jennifer in studio environment
Lou Peralta

One-of-a-Kind III

Obscura Gallery, November 22 – January 17, Open House Saturday, November 29, 2-5pm

Obscura returns with its third annual photography exhibition, “One-of-a-Kind III” which brings together striking works by Susan Burnstine, Lou Peralta, and many more. This curated selection showcases unique perspectives and artistic voices, with all pieces priced under $1,500, making it a dream come true for both art collectors and photography enthusiasts.

Abstract archival pigment print Rapport

Reflect: Works by Diana Noh

Strata Gallery, January 27 – February 6

Using distressed photographs of abandoned spaces, Noh explores themes of trauma and separation from one’s culture. These reconstructed images—burnt, torn, and stitched—represent the process of recovery. Her works create a space in which she examines, transforms, and ultimately reclaims her mind and body.

Story by Natassja Santistevan

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Gluten-Free Maple Budino

By
Ethan Chmura
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0
Maple Budino in green bowl

Sometimes necessity is truly the mother of invention. When award-winning pastry chef Rebecca Freeman of Coyote Café and Santacafé  found out her husband had celiac disease, she was devastated. “As a pastry chef, I love sharing my creations with the people around me. He now couldn’t eat half of my desserts, so I began searching out desserts that were naturally gluten free.” She came up with this Gluten-Free Maple Budino so that he – and everyone else – could have a pie-free holiday. Serve with a scoop of sorbet and a tuile, if you’re so inclined. “This Maple Budino with cranberries and pecan crumble tastes like all the Thanksgiving desserts rolled into one.” After a bite – okay, we polished it all off – we agree one hundred percent.

Print
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Maple Budino in green bowl

Maple Budino

  • Author: Rebecca Freeman
  • Yield: Serves 4
Print Recipe

Description

This gluten-free Maple Budino by pastry chef Rebecca Freeman of Coyote Café layers creamy maple custard with tart cranberries and buttery pecan crumble for a dessert that tastes like Thanksgiving in every bite.

Ingredients

Scale
  • ½ cup maple syrup
  • ¾ cup milk
  • 1 ½ cups heavy cream
  • 1 large egg
  • 2 large egg yolks
  • 2 tbsp cornstarch
  • ½ tsp salt
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract

For the Maple Poached Cranberries:

  • 1 lb fresh cranberries
  • 1 cup maple syrup

For The Ginger Mascarpone:

  • ½ cup mascarpone
  • ¼ cup heavy cream
  • ¼ cup sugar
  • ¼ tsp ground ginger
  • ¼ tsp vanilla extract

For The Pecan Crumble:

  • 2 cups almond flour
  • ½ cup unsalted butter softened to room temperature
  • ½ cup finely chopped pecans
  • ½ cup powdered sugar
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 2 tsp vanilla extract

Instructions

  1. Place the maple syrup in saucepan over medium-high heat. Bring the maple syrup to a light caramel.
  2. Carefully whisk in milk and heavy cream. Bring this mixture to a simmer.
  3. Whisk whole egg, egg yolks, and cornstarch together in a mixing bowl.
  4. Slowly whisk in hot cream mixture to temper the egg mixture. Pour the entire mixture back into the saucepan and bring to a simmer while whisking, until mixture thickens.
  5. Remove from heat and add butter, vanilla, and salt.
  6. Pour into 4 serving bowls. Let cool to room temperature, refrigerating until thoroughly chilled, 3 to 4 hours.

For the Maple Poached Cranberries:

  1. Combine cranberries and maple syrup in a small saucepan. On the lowest heat possible cook the mixture for 20 minutes, making sure to not to overheat, so the cranberries do not burst.
  2. These can be stored in the refrigerator for a week.

For the Ginger Mascarpone:

  1. Whisk all ingredients in a large bowl and reserve until needed.

For The Pecan Crumble:

  1. Preheat oven to 325 degrees.
  2. Combine all ingredients together until a soft dough forms.
  3. Divide the dough into 20 pieces.
  4. Bake on a lined cookie sheet for 10 minutes or until golden brown. These cookies keep for a week in a sealed container at room temperature.
  5. Blitz the cookies to form a rough crumble topping for the maple budino.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Rebecca Freeman, Coyote Café
Story and Styling by Julia Platt Leonard
Photography by Tira Howard

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Little Biscuits of Joy at Santa Fe Biscochito Company

By
Lynn Cline
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Bicochitos at Santa Fe Biscochito Company on a green plate

Santa Fe Biscochito Company’s artisanal cookies will sweeten your day.

’Tis the season for biscochitos, a traditional holiday cookie of northern New Mexico. However, biscochito buffs will be thrilled to know that the official state cookie of New Mexico is always in season at Santa Fe Biscochito Company, where the handcrafted cookies are delightfully crisp and brimming with the flavor of both whole and crushed anise.

“It’s such a humble cookie,” says owner and baker Richard Perea, a Santa Fe native who knows the deep significance these cookies carry for generations of New Mexicans who bake them for weddings, anniversaries, and other events. Moreover, he adds, “It’s special to different people in different ways. It’s not the ingredients. It’s the way it makes you feel. It reminds me of my childhood.”

Finding the Perfect Recipe

Perea grew up helping his grandmother make tortillas, which she would sell to local businesses. Because her recipe repertoire didn’t include biscochitos, Perea had to experiment to find a perfect version that worked for him. Therefore, he began to test batch after batch. “I tried to reinvent the biscochito, with red wine, sangria, orange zest,” he says, laughing. “I tested and tested and shared with friends.”

Ultimately, a simple recipe won out — a combination of eggs, granulated sugar, all-purpose flour, whole and crushed anise, brandy, vanilla, cinnamon, baking powder, and lard. Yes, lard, because it’s long been an essential ingredient to the cookie’s flaky texture and rich flavor.

Located in downtown Santa Fe in the former Primo Cigar Company building, the Santa Fe Biscochito Company offers a trio of biscochito varieties: traditional with cinnamon and sugar; dusted with green chile powder; and dusted with red chile powder. Additionally, each cookie is shaped in 3-inch squares and stamped with a Zia symbol — perhaps as a nod to Perea’s skill as a silversmith and jewelry designer. (The traditional version is also available in a circular shape.)

The Biscochito, Reinvented

Perea has taken the biscochito to new heights with his invention of the Biscookie. It’s a tantalizing ice cream sandwich made with two biscochitos and a generous scoop of small-batch ice cream such as Java Chip, Chingon Piñon, and — for serious biscochito fans — Biscochito ice cream flecked with biscochito bits. As a result, what was once a humble cookie has become a full-fledged dessert experience.

The Santa Fe Biscochito Company also serves breakfast burritos, bagel sandwiches, and coffee drinks. Meanwhile, the sweet, living room-style space is great for relaxing and savoring every blissful biscochito bite. Moreover, if you need a holiday gift to go, the cookies are available in festive packages that you’ll want to gift to yourself. Try “Little Biscuits” of Joy at Santa Fe Biscochito Company today!

Craving a biscochito right this second? Make a batch in the meantime using our various Holiday Bake-Off recipes to hold over your hunger.

Story by Lynn Cline
Photography by Laura Petrilla

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Starting the New Year Fresh with a Good Luck Menu

By
Kylie Thomas
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A round brown tart with blood oranges and lemons on top as a garnish.
Coffee Miso Tahini Pie

Whether you love it or loathe it, the New Year holiday is an opportunity for a fresh start and to gather close friends and family together. And if the menu celebrates foods that are believed to augur good luck, then surely the year is off to a fortuitous start.  

A woman in a mustard apron and a woman in a sage green apron stand together.

Jessie Baca and Marijke Uleman.

A Dinner Party with a Good Luck Menu for the New Year

New Year’s is polarizing. Embraced by some, eschewed by others, it’s a day and night that perhaps carries more weight than a single twenty-four-hour period should – the weight of what was and what will be…the desire for new beginnings and letting go of the past. Cultures around the world have grappled with this duality and set intentions for the future through traditions, not least of which are the foods we eat to create good fortune, whether that’s health, happiness, or our financial wellbeing.  

When tasked to create a meal rich in good luck foods from around the world, Marijke Uleman was in her element. The Dutch-born, Santa Fe-based chef has traveled widely and embraces not only her own cultural roots but that of her wife, Mexican-born Erika Bautista.  

A purple husk with a pomegranate filling being sprinkled over top.
Various pink, purple, and orange vases on a table.

Left: Preparing tamales. Right: A colorful tablescape at The Ridge.

Building a Sacred Space

The setting was The Ridge, a territorial-style hacienda tucked into an idyllic spot in the high desert foothills of Santa Fe. The space is filled with courtyards, decks, portals, patios, and a warming firepit – it’s the ideal spot to welcome winter sunlight and set eyes as well as appetites on the new year.  

It’s a one-of-a-kind location that proprietor Irene Hofmann has filled with art and love – a perfectly appointed 8,000 square foot space available for stays of 8-12 people in the main house and poolside casita. Not to mention, Hofmann has launched Desert Sabbatical to make the location available for people in the arts, for gatherings, workshops, professional development, or simply for quiet moments of reflection and renewal. Hofmann’s goal is to create an environment that’s peaceful, welcoming, as well as a tonic from the chaos of modern life. “That’s why we imagine every corner of this house as a retreat,” she says.    

People at a wood table cheers their drinks.

The group toasts the New Year.

Embracing Creativity in the Menu

For such a unique experience, Uleman created an equally unique menu that draws on her uncanny ability to see flavors and imagine combinations before she ever picks up a chef’s knife or wooden spoon.  

“This is my canvas,” she says of the food she cooks, “so when I have the paints and colors of the ingredients in front of me, that’s when it all starts to come together.” Like all of the meals she creates, this was a one-off. “Because each dinner and meal is a sense of place and time, it will never be the same again,” she says.  

A woman in a tan apron in the sunlight.
A woman with a green apron and hat talks to a dinner table.

Left: Jessie Baca fills glasses for the arriving guests. Right: Marijke Uleman shares the menu with guests.

The jumping-off point for this New Year’s luncheon was thinking about cultures and connections as well as what good luck means. “I started thinking about my friends – who would I seat around a table and what kind of cultural connections do they have?”  

A short glass of an orange drink with a star anise floating inside.

A delicious Grapefruit Chai Masala “Mimosa.”

Cheers-ing to Good Fortune

To kick-start the festivities, Uleman welcomed guests with a riff on a classic mimosa, minus the alcohol and using grapefruit instead of orange juice. “In many cultures around the world, citrus fruits are symbols of good luck and prosperity,” Uleman says. The alcohol-free drink was a nod to the fact that many people – including Uleman – cut out alcohol in January.  

Helping out was Jessie Baca – artist, stylist, and creative powerhouse behind Mexi-Modern – who works on many events hosted by Uleman’s food experience company, Cocoon. The two work in perfect harmony, transforming each dish into work of art. A seemingly simple plate of pickled baby carrots then emerged from the kitchen looking like glistening gems. Served with lentils – their coin shape denoting financial wealth as well as security – smoked labneh, and a sourdough cracker – the dish was the perfect combination of creaminess, sharpness, sweetness, and crunch. 

Rectangle orange plates with carrots and ricotta with honey drizzling on top.
A person drizzles honey over a waffle with orange slices on the plate too.

Left: Lentils, Pickled Carrots, Smoked Labneh, and Sourdough Cracker. Right: Sweet Potato Waffle with Roasted Fennel, Dill, and Citrus Curd.

Golden foods like a citrus curd paired with sweet potato waffles and cornbread croutons that topped a black-eyed pea salad (a Southern United States New Year’s must) were nods to gold as well as financial well-being in the new year.  

As guests passed a platter filled with pink-hued tamales – their rosy color thanks to Jamaica flowers (hibiscus) – the talk then turned to favorite New Year’s traditions.

Taking in the Future

Jenn Molinari traded in the glitz and glamor of New Year’s parties for a sunrise visit to the Grand Canyon with three girlfriends. “I want to carry forward starting the day with the sunrise at some beautiful, nature spot with people I love,” she says. Nelly Joy Irakoze is also keeping it simple – ditching detailed plans for the New Year and focusing on the moment instead. “I’m just trusting the process of each day, you know, just moving through each day,” she says.  

A group of people sit around a fire outside.

Marja Martin, Erika Bautista, as well as Sean Ham.

For restauranteur Marja Martin, the ideal New Year’s would be simple and also decadent. “I would like to be at home with a bottle of champagne to myself – really good champagne – and a tin of caviar and something like caviar on potato chips.” For Hofmann, a night in with her husband and a feast – perhaps a raw bar with snow crab, oysters, as well as other crustaceans – is the ideal New Year’s celebration.  

Uleman then finished the meal off with oliebollen – a treasured new year’s treat in the Netherlands. These deep-fried balls of dough, dusted with sugar, symbolize a sweet start to the new year. Guests gathered around the fire pit, enjoying the last of the winter sun, and nibbling another oliebollen before heading out to start the new year in earnest – warmed by good food and company—and filled with the sense of good luck that comes from both. Perhaps Erika Bautista captured it best when she said, “It’s a moment of gathering together and staring your year right by having those that you love around you.”  

A large salad in a bowl sits below an individual plate of the salad.
A fried dessert gets dusted with powdered sugar.

Left: Black-Eyed Pea Salad with Cornbread Croutons as well as an Orange Citrus Vinaigrette. Right: Oliebollen.

The Good Luck Menu for the New Year

Make your own good luck meal for the New Year with the following recipes!

A woman in a white sweater and blonde hair sitting at a table.
A woman in a black jacket sitting at a dinner table.

Left: Jenn Molinari and Johanna Frenz. Right: Nelly Joy Irakoze.

The Guest List 

  • Erika Bautista, Santa Fe Wine & Chile Fiesta Marketing Manager 
  • Johanna Frenz, Director of Events, Marketing & Guest Experience at The Ridge 
  • Irene Hofmann, Proprietor of The Ridge and Director of Desert Sabbatical 
  • Alex Ignacio, Photographer and Pilates & Fitness instructor 
  • Nelly Joy Irakoze, Gallerist 
  • Marja Martin, Owner and General Manager, Paloma Restaurant 
  • Jenn Molinari, Consultant and Community Organizer 

Story by Julia Platt Leonard 
Food by Marijke Uleman, Cocoon
Photography by Tira Howard 
Styling by Jessie Baca 
Shot on location at The Ridge Guest House and Retreat

Subscribe to TABLE Magazine‘s print edition.

New Mexico’s Nonprofits Rise to the Occasion in the Face of Challenge

By
Kylie Thomas
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0
A man laddling sauce onto appetizers.
Chef Israel Castro (La Posada)

TABLE Magazine and Century Bank convened a behind-the-scenes dinner with some of Santa Fe’s most respected nonprofit leaders to learn about the vast landscape of challenges and opportunities they encounter in New Mexico.

A group of people at a dining table cheers wine glasses.

Linda Myers, our hostess.

A Look Inside New Mexico’s Nonprofits and Their Encounters

Understanding the critical role nonprofits play by bridging the gaps between what a community needs and what the government cannot always supply, made a gathering of some of Santa Fe’s most revered nonprofit leaders a rare and important opportunity. The group convened at the home of Linda and Max Myers over wine and a delicious dinner prepared by La Posada’s Chef Israel Castro. Lively conversations sparked deep connections and compassion and reminded us all why we live here. 

Linda is a former teacher at Santa Fe High School and Max is the Vice Chairman of the Board for Century Bank, one of Santa Fe’s most vocal nonprofit supporters. According to Anna Maggiore, Vice-President/Director of Marketing, in 2024, Century Bank donated more than $300,000 to over 150 nonprofits across the state. The bank’s generosity is a model for other businesses of how to actively support nonprofits.  

A salad on a plate beside a bowl of green soup.

More delicious fare from Chef Castro.

Great Food and Community Gather Around the Table 

Known for creating bold flavors that deliciously celebrate his Mexican heritage and his love of New Mexico, Chef Israel delivered a spectacular feast in appreciation of the tireless work the guests and their organizations do to enhance the quality of life in our community. Throughout the night, he tantalized our tastebuds to honor the extraordinary work for people, animals, art, nature, and the underserved these organizations provide. 

People with wine glasses from nonprofits talk in a tan room.

Jill Dixon (The Food Depot) , Keith Recker (TABLE Magazine), Linda Milanesi (Assistance Dogs of the West), and David Young (Santa Fe Botanical Garden).

While everyone was sipping wine and bubbles and getting to know one another, Chef Israel’s team passed scrumptious appetizers including stuffed mushrooms, steak tartare over crostini, and crispy tortilla chips topped with tuna tartare. Everyone’s palates were piqued with curiosity and anticipation of what was already setting up to be a magnificent evening of comestibles and community. 

When we settled around the large dining room table, TABLE’s Editor in Chief, Keith Recker, facilitated the conversation and reminded us why we were together. He said, “TABLE Magazine is about living a great life and taking care of the people around you. And this was the inspiration behind this dinner party—to explore what is currently happening in the nonprofit sector in northern New Mexico, what your organizations are doing to improve quality of life, and to inspire readers on the ways they can offer support through volunteering and charitable contributions, as well as talking to their friends about nonprofit jewels like yours that are doing the heavy lifting for our community.” 

A woman in a green sweater beside a woman with long brown hair.

Jill Dixon (The Food Depot) and Angie Chandler (The Georgia O’Keeffe Museum).

New Mexico’s Nonprofit Realities 

Jill Dixon, who became The Food Depot’s Executive Director in 2024 after serving as the Director of Development for almost a decade as well as Deputy Director for three years, jumped in to start the conversation.

A man from a nonprofit in New Mexico in a black sweater.
A woman in a plaid shit with her arms crossed and a wine glass in her hand.

Left: Max Myers (Century Bank). Right: Linda Myers.

“We serve nine counties and 40,000 people receive food assistance from us and our 80 partners. Resilient is the word I like to use. But I know everyone is tired of having to be resilient. It’s not a badge of honor anymore. People are trying to find a way to feed their children and prices have exploded. But in a world that feels incredibly unkind, we see so much kindness. People who are in line at 3 a.m. for their neighbors and elderly parents, people sharing scarce resources, volunteers who show up when it’s too cold, and recipients who say thank you. It is this incredible kindness and philanthropy that keeps giving. This is an incredible place to live in an unkind moment.”  

A plate with a salad on a dining table placemat.

A fresh as well as delicious first course from Chef Israel Castro (La Posada).

Keeping a Positive Note

David Young, Executive Director of the Santa Fe Botanical Garden, says his organization struggles with a different problem as they work to change their image so that all people feel welcome at the Garden. “We have a lot of hope and are focusing on building a healthy community by highlighting the benefits of being in nature. We also are working to connect with the younger generations, so they understand the impact of climate challenges we face. As an educational institution, we want everyone to feel welcome and know they are welcome at the Garden,” he says. 

Cynthia Delgado, Development Director for NDI-New Mexico (National Dance Institute) also sees hope. She says, “Northern New Mexico is a region of deep family and cultural roots, and I see fear, the worry of being able to take care of your family and help them succeed and stay in this beautiful place. I also see hope. Hope that our kids succeed because at NDI, our kids are joyful, sweaty, and they don’t give up. Dance is scary and yet they accomplish the challenge, and this provides hope for them—one day, and one dance, at a time.” 

Two women from nonprofits in New Mexico talk in a dining area.

Heather Hunter, Cynthia Delgado (NDI-New Mexico), and Justin Matase (TABLE Magazine).

Why Keep Going?

THINK New Mexico is a results-oriented think tank led by Fred Nathan who says, “We live in a state that is 49th or 50th in ranking and we focus on enduring solutions rather than political ideology. We see the stats that are not encouraging, but there is a lot of reason for hope. We are rich in a lot of ways. The philanthropy of giving in northern New Mexico is extraordinary.” 

And the food was also extraordinary, as we enjoyed Chef Israel’s interpretation of green chili pork posole with cabbage, lime, crispy corn tortilla, dried oregano, and pickled red onion. The table was quiet for a moment as we savored this delicious soup. 

A Variety of small toasts with cheese and meat on top.

Hors d’oeuvres from Chef Castro.

Collaboration and Compassion Are the Keys  

Representing the Georgia O’Keefe Museum was Angie Chandler who comes to Santa Fe from Los Angeles, and said, “My area is engagement with college students and lifelong learning, and I have seen a hunger for knowledge. The schools are hungry and the students are hungry, and so my job is to meet them where they are and bring Georgia’s story to life for them and collaboration is critical.” 

Linda Milanesi, with Assistance Dogs of the West, reminded us of the important role animals play in our lives. “We are celebrating our 30th year working an in-depth education program where elementary through high school and other populations work with our professional dog trainers to reinforce the cues. Through this experience, they learn compassion and consistency and sometimes this is the first time they have given and received love. We have challenges but I am ready to meet that challenge.” 

A woman in a white sweater at a dining table.
A woman of a nonprofit with a black turtleneck and name tag.

Left: Anna Maggiore (Century Bank). Right: Jill Dixon (The Food Depot).

Next, we settled into La Posada’s spinach salad with bacon, red onion, candied walnuts, blue cheese, as well as a red wine-poached pear, all dressed with a warm maple bacon vinaigrette. We paused to enjoy our salads and mingle before diving into the exquisite entrée Chef Israel prepared—a Chimayo red chile birria short ribs over polenta, with avocado, pickled red onions, and cilantro.  

Generosity, Kindness, Advocacy, and Volunteers Lift New Mexico’s Nonprofits  

Recker next asked the group what is working well and what makes their work essential in northern New Mexico. The answers were vastly different but interconnected to creating compassionate and capable humans.  

Nathan started by reminding the group how many nonprofits we have in this region. “It is harder to run a nonprofit than a business because we rely on donors, and this reflects that our people are kind and generous.” 

A man in a tie sits at a dining table.

Angie Chandler (Georgia O’Keeffe Museum) and Fred Nathan (THINK New Mexico).

Chandler echoed this sentiment and said, “We are producing kinder people. And integrating arts makes learning impactful. Everything we do is free and that’s the magic!” 

A strong sense of belonging is at the heart of what these nonprofits do every single day. Their advice to the community? Donate, volunteer, and then advocate.  

Delgado says, “Learn about the organization you are interested in and what the needs and complexities are. Get to know the staff and the people who are doing the work. We appreciate the charitable gifts but commit to sustainability and long-term.” 

Because only through sustainable contributions and long-term investments will northern New Mexico’s nonprofits and residents succeed. 

A bowl full of a soup with plenty of garnishes.

Nonprofit Leaders in Attendance 

Hosts 

Story by Heather Hunter 
Photography by Tira Howard 
Food by Chef Israel Castro, La Posada 

International Folk Art Market 2025 Recap

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A woman in a red tank top holds up an art fan sign.
An IFAM guest stays cool

The Santa Fe Railyard played host to the International Folk Art Market of 2025 and welcomed around 150 artists and cooperatives from close to 60 countries who proudly shared their work – everything from textiles, to rugs, jewelry, and ceramics. Established in 2004, the market welcomed around 20,000 visitors this year who came to meet artists, learn about their craft, and purchase one-of-a-kind pieces.   

The atmosphere was buzzy with food and drink to keep spirits and energy levels high and live music to round out the days and nights. Visitors came to reestablish connections with artists they’d met at past markets and to forge relationships with first time exhibitors. The quality of the work was outstanding and visitors showed their support with an estimated $3.88 million in sales – money that goes back to the artists’ communities and helps keep valued artisan traditions alive and thriving. 

International Folk Art Market Recap, July 11-13, 2025

Photography by Daniel Quat, Thomas Kelly, Jane Bernard, Ellen Crosby, David Moore, and Ava Kane

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Santa Fe Indian Market Recap 2025

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Three native men perform on stage.
Robert Mirabal (Taos Pueblo) and his band at the SWAIA Fundraising Gala

One thousand Native North American artists from the 200 tribal nations in the U.S. and Canada came together in Santa Fe for Indian Market, a favorite fixture on the summer cultural calendar. The SWAIA (Southwestern Association for Indian Arts) Gala was a sold out success, featuring Patricia Michaels (Taos Pueblo) and musician Robert Mirabal (Taos Pubelo). Weekend highlights include SWAIA artist Naomi Glasses launching her Home Collection with Ralph Lauren, the third year of the hugely popular ‘Get Indigenous Film Festival’, and the SWAIA Native Fashion Show – both of which sold out.  

What began in 1922 as the Southwest Indian Art Fair and Industrial Arts and Crafts Exposition has grown to become the largest juried Native art shown in the world, attracting over 100,000 visitors to Santa Fe each August who come to see and shop for outstanding jewelry, pottery, paintings, sculpture, and more and to meet the artists and makers.  

Santa Fe Indian Market Recap, August 16-17, 2025

Photography by Amanda Maria, Charles Montoya, and Kitty Leaken

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Santa Fe Opera 2025 Season Start

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A man in a white cowboy hat and a woman in a brown cowboy hat stand together.

Opening night at the Santa Fe Opera drew the opera faithful to celebrate the much anticipated launch of the 2025 season of sublime singing under the stars. It was a time to shine whether the evening attire was black tie and boutonnière or cowboy hat and concha belt. Opera patrons celebrated in style with tailgating parties and champagne toasts to ring in a glorious summer of opera featuring 27 debut artists, 29 returning artists, a host of apprentices, and of course the always impressive Santa Fe Opera Orchestra.

The season kicked off with a sumptuously staged production of La bohème and continued with The Marriage of Figaro, Die Walküre, Rigoletto, and the suitably chilling tale of the Turn of the Screw. Work is already underway for the 2026 season that opens on July 3 and 4 with a revival of Puccini’s Madama Butterfly and a hotly anticipated new production of Mozart’s The Magic Flute. That should be just enough time to get your beaded ballgown or boots and bolo ready for another opening night to remember.  

Santa Fe Opera Season Start, June 27-August 23, 2025

Photography Courtesy of Bronwen Sharp for the Santa Fe Opera

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