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Green Chile Stew

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Green chile stew keeps the cold weather in check.

There are a number of dishes people think of as classic New Mexican cuisine, but no other quite as distinct as green chile stew because of its seasonal ties to the annual green chile harvest and adjacent autumnal weather dips into subfreezing temps and snow. It’s likely that the chile you use for this recipe will be subtracted from your freezer cache, but that matters little when your entire house is perfumed with perfect sweater-weather comfort.

Tips for Cooking with Green Chile Stew 

You can adjust the heat level by mixing milder chiles with hotter ones. Making sure to roast them first means you’re going to get the most out of their flavor potential, so don’t skip that step before you start assembling the stew. Simmer the stew slowly once you have it all together, since that will allow flavors to meld and the meat to become tender. Aim for at least 30 minutes, but longer is often better. And green chile stew is great on its own, but consider serving it with warm tortillas, rice, or cornbread. You can also top it with cheese, sour cream, or avocado for added richness.

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Green chile stew keeps the cold weather in check.

Green Chile Stew


  • Author: Gabe Gomez

Description

Warming and full of green chile, this is your new comfort meal.


Ingredients

Scale
  • 1.5 lbs green chile
  • 2 lbs pork shoulder, cubed
  • 2 tbsp vegetable oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 6 cups chicken broth
  • 1 can diced tomatoes
  • 3 large potatoes, cubed
  • 1 cup dry white wine, room temperature
  • 1 tsp Mexican oregano
  • 1 tsp cumin
  • 3 bay leaves
  • 2 tbsp butter
  • 2 tbsp flour (optional)
  • Pinch of salt
  • Pinch of freshly milled pepper


Instructions

  1. If your green chile is not pre-roasted, it’s best to roast over an open flame, like a BBQ grill, until the skin is blistered and soft. Remove from the grill and place them in a plastic bag to steam for 10 minutes then peel and chop. Placing them in a hot cast iron pan with a little oil and roasting them until the skin is blistered and soft will work too. Once chopped set aside.
  2. Add vegetable oil to dutch oven. Add cubed pork shoulder with a generous pinch of salt and pepper. Brown the pork evenly over medium to high heat. Remove pork and set aside.
  3. Lower the heat to medium and add the diced onion, garlic, and butter to the dutch oven. Stir. Add the white wine and scrape the bottom of the dutch oven to integrate all the bits of pork, oil, onion, and wine. Let it simmer on medium heat.
  4. In a separate bowl, add the flour with a cup of chicken broth and whisk until all clumping is dissolved. Add mixture to dutch oven slowly. Stir continuously until the mixture begins to thicken. Add the remaining broth slowly.
  5. Please note: it is equally delicious to skip the flour, which is added for body and as a binder of the flavors. A lighter broth or consomme works just as well for a lighter mouthfeel. The potatoes will dissolve and add extra body to the broth. If you skip this step, simply add the broth to the wine mixture.
  6. Once the liquid is simmering add green chile, pork, cubed potatoes, tomatoes, oregano, cumin, and bay leaves. There should be enough liquid to cover evenly. Add more broth if needed. Simmer covered on low for two hours, minimum, and longer if you wish for a more tender pork and potato bite. Serve warm with a fresh flour tortilla, Salt, and pepper to taste.

Story and Recipe by Gabe Gomez

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Ricotta Gnocchi with Roasted Green Chile

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Plated ricotta gnocchi in a roasted green chile sauce topped with parmesan cheese.

Gnocchi gives chefs a way to combine a classic pasta style with unique flavors to create a whole new dish. This Ricotta Gnocchi recipe with Roasted Green Chile blends delectable ricotta and parmesan cheeses with savory, fresh green chiles. Between the bold heat and fresh creamy cheese, it’s a great choice for an upscaled dinner experience.

The History of Gnocchi

When you homemake something, you become a part of its larger story, connected to tradition. As you hand-make this ricotta gnocchi recipe, you’re creating something that has existed since Roman times. The name Gnocchi likely comes from the Italian word nocchio, meaning “knot in the wood,” a nod to the pasta’s shape. The ancient Romans were the first to make this now-beloved Italian pasta, using semolina flour to make light, fluffy pockets with a variety of fillings. They say every culture has a dumpling, and gnocchi are the Italian spin on it, with potato gnocchi then originating in the North of Italy through the Spanish bringing potatoes to Europe. In Venice, there’s even a “Gnocchi Friday” celebrated as a final indulgence on the last Friday before Lent.

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Plated ricotta gnocchi in a roasted green chile sauce topped with parmesan cheese.

Ricotta Gnocchi with Roasted Green Chile


  • Author: Gabe Gomez

Description

Delightful homemade gnocchi.


Ingredients

Scale

For the gnocchi:

  • 1 cup ricotta cheese (whole milk)
  • 1/2 cup parmesan cheese (grated)
  • 1/4 cup freshly roasted green chiles, finely chopped
  • 1 large egg
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups all-purpose flour (plus extra for dusting)

For the green chile sauce:

  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1/4 cup roasted green chiles, chopped
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Parmesan cheese for serving
  • Fresh parsley chopped for garnish


Instructions

For the gnocchi:

  1. In a mixing bowl, combine the ricotta cheese, parmesan cheese, green chiles, egg, salt, and black pepper. Mix until the ingredients are well combined.
  2. Slowly add the all-purpose flour, about 1/2 cup at a time, thoroughly mixing after each addition. The dough should come together and have a slightly sticky consistency.
  3. Dust a clean work surface with flour. Turn the dough onto the floured surface and gently knead it for about a minute until it forms a smooth ball. Do not to over-knead.
  4. Divide the dough into 4 equal portions. Take one portion and roll it into a long rope with a diameter of approximately 1/2 inch.
  5. Using a sharp knife, cut the rope into bite-sized pieces. Repeat this process with the remaining portions of dough.
  6. Use the back of a fork to create ridges on the gnocchi pieces. This helps the sauce adhere better to the gnocchi.
  7. Place the cut gnocchi on a baking sheet lightly dusted with flour to prevent sticking.

For the green chile sauce:

  1. In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and chopped roasted green chiles. Sauté for 1 to 2 minutes until the mixture becomes fragrant.
  2. Pour in the heavy cream and bring the mixture to a gentle simmer. Cook until it slightly thickens.
  3. Season the sauce with salt and pepper.

Cooking and serving:

  1. Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water. They will rise to the surface when ready.
  2. Transfer the cooked gnocchi to the skillet with the sauce using a slotted spoon. Gently toss the gnocchi and coat evenly with the sauce.
  3. Plate the ricotta gnocchi with a touch of parmesan cheese and parsley.

Recipe by Gabe Gomez
Photography by Dave Bryce

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Braised Duck Leg in Green Chile with Cumin-Infused Roasted Carrots

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Plated braised duck leg in green chiles and roasted cumin carrot strips topped with parsley.

Duck is a tender, juicy protein that can elevate any dish with its nutty-tasting fattiness. It’s as easy to cook as any other type of meat, and its “gamey” nature pairs well with earthy vegetables. You can even vary what spices you use to bring out the duck’s different flavors. For this Braised Duck Leg recipe, we pair roasted green chiles with cumin, coriander, oregano, and a dash of lime. This blend balances acid, salt, and spice to make any home chef a pro in the kitchen.

How to Pick Out the Best Duck Legs

When you’re picking out duck legs, look for plump, firmer legs that also carry a vibrant color. You can the skin to be smooth and intact without any punctures or tears from processing. Avoid legs that appear off color or that have an odor them. Ideally, you want to source from a high-quality butcher with fresh meat rather than frozen. If you’re able to, you can even opt for locally sourced or organic duck legs for the best and most flavorful culinary experience.

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Plated braised duck leg in green chiles and roasted cumin carrot strips topped with parsley.

Braised Duck Leg in Green Chile with Cumin-Infused Roasted Carrots


  • Author: Gabe Gomez

Description

Bite into the tender, juicy experience of braised duck legs with a kick of green chile and a side of cumin spiced carrots.


Ingredients

Scale

For the braised duck legs:

  • 4 duck legs
  • Salt and pepper to season
  • 2 tbsp olive oil
  • 1 chopped onion
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1 cup freshly roasted green chilies
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp dried oregano
  • Juice of 1 lime

For the cumin spiced carrots:

  • 68 medium carrots, peeled and cut into sticks
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • Pinch of salt and pepper


Instructions

For the braised duck legs:

  1. Preheat the oven to 325°F.
  2. Season the duck legs with salt and pepper.
  3. Heat the olive oil over medium-high heat in a large oven-safe skillet or Dutch oven. Brown the duck legs on all sides until a golden-brown color. Remove and set aside.
  4. Sauté the chopped onion in the same skillet until translucent, about 3 to 4 minutes. Add the minced garlic and cook for an additional minute.
  5. Incorporate the diced green chilies, ground cumin, ground coriander, and dried oregano into the skillet. Cook for an additional 2 minutes to release the fragrance of the spices.
  6. Pour in the chicken broth and bring the mixture to a simmer.
  7. Return the duck legs to the skillet, ensuring they are partially submerged in the liquid.
  8. Cover the skillet with a lid and transfer it to the preheated oven. Braise the duck legs for 2 to 2 and a half hours until the meat becomes tender and easily detaches from the bone.
  9. Once cooked, remove the skillet from the oven and drizzle the lime juice over the duck legs.

For the cumin spiced carrots:

  1. Preheat the oven to 400°F.
  2. In a bowl, coat the carrot sticks with olive oil, ground cumin, salt, and pepper, ensuring even coverage.
  3. Arrange the seasoned carrot sticks in a single layer on a baking sheet.
  4. Roast the carrots in the oven for about 20 to 25 minutes until they become tender and develop a slightly caramelized exterior.

Recipe by Gabe Gomez
Food by Kristen Palmer
Styling by Anna Franklin
Photography Dave Bryce

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Grilled Oysters with Roasted Green Chile

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Grilled oysters displayed with a cilantro topping on a wooden table.

Oysters may sound like a special occasion dish, but this way of cooking them is so simple you’ll want to make this recipe every night. Ultimately, oysters are going to taste like whatever you season them with, so for the below Grilled Oysters with Roasted Green Chile recipe, you can expect a savory, heated flavor. You can even add a little bit of lemon juice to the oysters to enhance the green chile and enjoy this simple seafood triumph.

How to Grill Oysters

Though you typically eat oysters raw, grilling them is a way to access a whole new flavor profile. For this recipe, we used oysters with their shells already open but another way to approach grilling is to let them soften until the top shell slides off and they’re sitting on the grill open-face. When the liquid inside of them starts to bubble, that means the oysters are ready for your slurping pleasure. Just be careful, as they may be hot!

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Grilled oysters displayed with a cilantro topping on a wooden table.

Grilled Oysters with Roasted Green Chile


  • Author: Gabe Gomez

Description

Turn a luxury dish into something you can enjoy every day!


Ingredients

Scale
  • 24 fresh oysters, cleaned and half-shelled
  • 1 cup finely chopped freshly roasted green chile
  • 1/2 cup melted unsalted butter
  • 2 cloves minced garlic
  • 1/4 cup chopped fresh cilantro
  • Pinch of salt and freshly ground black pepper
  • Lemon wedges (optional)


Instructions

  1. Preheat the grill to medium-high heat, ensuring the grill grates are clean and lightly oiled to prevent sticking.
  2. In a bowl, mix the melted butter, minced garlic, and diced green chiles. Season the mixture with salt and freshly ground black pepper.
  3. Arrange the oysters on the grill with the flat side facing up. Grill them for approximately 2 minutes until they slightly firm up and the edges curl, taking care not to overcook.
  4. Spoon a generous amount of the green chile mixture over each oyster.
  5. Close the grill lid and continue cooking the oysters for an additional 2 to 3 minutes.
  6. Once grilled, carefully transfer the oysters to a serving platter.
  7. Sprinkle the chopped cilantro over the grilled oysters. For a touch of acidity, add a splash of lemon juice. Enjoy warm.

Recipe by Gabe Gomez
Food by Kristen Palmer
Styling by Anna Franklin
Photography by Dave Bryce

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What’s Showing This Summer at the Santa Fe Playhouse 

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The outside of the Santa Fe Playhouse, a pink building in New Mexico.

Of the many gems in Santa Fe’s cultural crown, one of the brightest is the Santa Fe Playhouse. Founded by writer and social activist Mary Austin (1868-1934), Santa Fe Playhouse was incorporated in 1922 and is going stronger than ever, over one hundred years later.  

Whether you’ve been before or are a playhouse newbie, now is the perfect time to book tickets for two shows taking place this summer.  

A photo of Shakespeare with glasses and a mustache over top of a collage.

Upcoming Shows at the Santa Fe Playhouse Summer 2025

Something Rotten 

July 10 – August 2, 2025, Thursdays & Fridays: 7:30pm; Saturdays: 2pm & 7:30pm
Alhambra Theater at the Scottish Rite Temple 

Santa Fe Playhouse takes a stroll from its East De Vargas theatre home to tread the boards at the Scottish Rite Temple for this show, set in the 1590s. Brothers Nick and Nigel Bottom are desperate to write a hit play but find themselves overshadowed by the man, the myth, the legend that is “The Bard.” When a soothsayer divines that the future of theatre is all-singing, all-dancing drama, Nick and Nigel set out to write the world’s first musical. Equal parts scandal as well as excitement await their opening night as the Bottom Brothers realize that being at the top means being true to thine own self and all that jazz. 

A man with glasses and a black shirt smiles to the camera.

Lunar Rhapsody 

July 26 at 2pm & 7:30pm and July 27th at 2pm

Santa Fe Playhouse is proud to be host to a new play development project by renowned playwright José Rivera. Rivera is the recipient of two Obie Awards for Marisol and References to Salvador Dali Make Me Hot, both produced by the Public Theater. His screenplay The Motorcycle Diaries was nominated for 2005 Best Adapted Screenplay Oscar, making him the first Puerto Rican writer ever nominated for an Academy Award, as well as a BAFTA and Writers Guild Award and top screenwriting awards in Argentina and Spain. Lunar Rhapsody is a riveting play about a diverse group of strangers at a Brooklyn basketball court. When inter-dimensional beings take over during a lunar eclipse, they manipulate the crowd without knowing.

Story by Julia Platt Leonard
Photos Courtesy of Santa Fe Playhouse

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Take a Sculpture Stroll at the Abiquiu Inn North of Santa Fe

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A bronze sculpture of a headless torso playing a violin.

File this summer excursion to Abiquiu under “two birds, one stone.” Bird one is the journey itself. Abiquiu is just over 50 miles north of Santa Fe, and the colorful canyons and majestic mountains make it an eye-catching choice for a summer getaway. Waiting for you at the end of the drive is bird number two, the Abiquiu Inn, a 30-room inn and café in the heart of historic Abiquiu.

A Cross Between an Art Museum and a Hotel at Abiquiu Inn

It’s a tranquil getaway whether you’re there for a few nights or simply planning a day trip. Start with a late breakfast at the café, with their Copper Canyon Eggs Benedict (two polenta cakes with poached eggs, creamy red chile, chopped bacon, cotija cheese, and cilantro) and then head for the gardens to take in their 2025 Sculpture Walk.

The Sculpture Walk is a breathtaking outdoor exhibition that showcases the work of 47 artists and 130 sculptures. Many – like Doug Coffin, Istara Freedom, Debra Fritts, and Gregory Morris – are Abiquiu artists. In fact, the Sculpture Walk owes its existence to a conversation between Coffin and Abiquiu Inn owner Colin Noble. The two felt the Inn and gardens were the natural setting for sculpture. And they’re right.

The sizable property allows the sculptures room to breathe, and the walk creates a relaxed artistic journey for guests as they get to experience the work of renowned artists in a stunning setting. Now in its eighth year, the Sculpture Walk & Garden has become a destination for both art and nature lovers.

The current exhibition is just up and will remain on show until May 2026, giving you months of opportunities to take it all in.

Story by Julia Platt Leonard
Photos Courtesy of Abiquiu Inn

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Albuquerque’s Farm & Table Focuses on Sustainable Philanthropy

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Man puring sauce from deep pan

TABLE’s Online Editor Gabe Gomez visits Albuquerque’s Farm & Table for Cherie Montoya’s soulfully sustaining eats. 

Farm & Table’s Mission in Albuquerque

The word philanthropy comes from the Ancient Greek philanthropia, meaning “love of humanity.” It often refers to donating money, but its root is simpler: giving to others. Food, one can argue, is one of the purest forms of benevolence.

Twelve years ago, Cherie Montoya worked in fundraising for organizations like the Native American Community Academy, the National Hispanic Cultural Center Foundation, and the New Mexico Symphony Orchestra. In September 2012, she turned from raising money to raising food.

“Some might think it’s an odd jump from nonprofit to restaurant work,” says Cherie. “But the transition was perfect. Farm & Table is more than a restaurant; we have a farm, grow much of our food, and partner with local farmers, purveyors, and businesses. It’s collaboration and community building—the same values I learned in nonprofits.”

Rooted in Land and Family

Farm & Table exists because Cherie’s father, David Montoya, saved a parcel of land in Albuquerque’s North Valley. He bought it to prevent a housing development, preserving its water rights and history. That land later grew into both a farm and a restaurant.

Next door, the family opened La Parada, an eclectic home-goods and folk-art store set in a 200-year-old adobe building. Cherie helped her mother launch the shop in 2004. “Because I worked in a nonprofit, I hosted free community events there,” she recalls. “The community loved it.”

A conversation with a local farmer sparked the idea to use the land for growing food. Soon after, the concept of Farm & Table—a café dedicated to local sourcing—took root.

Building a Nonprofit-Minded Team

Cherie describes her staff as “like-minded people who are exceptional at their craft.” Executive Chef Jens Peter Smith and Sous Chef Josh Loveless lead the kitchen. Their approach reflects the nonprofit sensibility of collaboration and purpose.

Family meals embody this philosophy. On one visit, the team gathered around Kabocha Squash Ginger Turmeric Stew and chicken wings glazed with cilantro, garlic soy honey, rice, and salad. Preparing and eating together becomes a ritual of connection.

A Place of Intention

At Farm & Table, the link between land and food is deliberate. The space reminds us to act as mindful stewards, caring for resources before passing them on.

Of course, that reflection sometimes yields to the pleasure of the menu. Seasonal dishes—like handmade Cavatelli with Beef and Lamb—draw diners into a sense of completeness they may not have known they needed. For New Mexicans especially, authenticity is not a label but a feeling.

Cherie explains: “If it’s authentic, you don’t have to say it. You feel it. It’s like a Buddhist principle—if you embody it, you are already there. Or like saying I love you without words. It shows in your actions.”

Story by Gabe Gomez 

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New Mexico Biscochitos

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A brown platter of round, scalloped-edged biscochito cookies dusted with powdered sugar, with some sugar sprinkled on the wooden table beside the platter.
Five generations of the Martinez family gathered together to share their Christmas traditions with TABLE Magazine.

Biscochitos are the official state cookie of New Mexico, and for good reason. These light, crisp cookies are flavored with anise seed and then coated in cinnamon sugar, making them a favorite at holidays, weddings, and family gatherings. This traditional New Mexico biscochitos recipe, shared by Theresa Martinez and her family, shows how to make the cookies the way generations have enjoyed them—simple, sweet, as well as full of flavor.

What Are Biscochitos?

What makes biscochitos so special is their unique taste and texture. The dough uses lard, which gives the cookies a delicate, melt-in-your-mouth quality. The anise seed adds a warm, slightly licorice flavor that pairs perfectly with the cinnamon sugar coating. Together, these ingredients create a cookie that is unlike any other, and one that has become a symbol of New Mexican culture and tradition.

Whether you’re baking for Christmas, celebrating a family milestone, or just craving something sweet, homemade biscochitos are always a good choice. With just a few simple ingredients and easy steps, you can bring the taste of New Mexico into your own kitchen and share a piece of its history with the people you love.

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A brown platter of round, scalloped-edged biscochito cookies dusted with powdered sugar, with some sugar sprinkled on the wooden table beside the platter.

New Mexico Biscochitos


  • Author: Theresa Martinez

Description

This recipe for New Mexico biscochitos, the state’s official cookie, combines lard, sugar, eggs, and anise for a light, flavorful dough. The cookies are cut into shapes, coated in cinnamon sugar, and baked until golden for a crisp, sweet treat.


Ingredients

Scale
  • 2 cups lard
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 tsp ground anise seed
  • 6 cups flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 2 tsp vanilla extract

For dipping mixture:

  • 1 cup sugar
  • 1/4 cup cinnamon


Instructions

  1. Cream together 2 cups lard with 1 1/2 cup sugar and 3 eggs. Add each a bit at a time and beat for at least 15 minutes.
  2. Add 1 teaspoon ground aniseed .
  3. In a bowl put 6 cups flour, 3 teaspoons baking powder, 1 teaspoon salt, and mix well.
  4. Add to lard mixture, keep beating, and add 2 teaspoons vanilla.
  5. Mix on low until flour is completely mixed and texture feels light and fluffy.
  6. Roll out dough and cut shapes with desired cookie cutter.
  7. Mix 1 cup sugar and 1/4 cup cinnamon in separate bowl.
  8. Dip each cookie in sugar-cinnamon mixture and bake at 350 degrees until brown, about 15 minutes.
Women from the Martinez family, gathered in a kitchen around a large island, making cookies and tamales.

The Martinez family in the kitchen together.

Story and Photography by Gabriella Marks
Styling by Robert Nachman
Food by Theresa Martinez and family

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Ryan Geiger-Duran Hand-Forges Knives Out of Wood and Iron

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three knifes set on cutting board

Inspired by Japanese blacksmiths that forged Samurai swords along with his time working in several “World’s Best” and Michelin-star restaurants, Ryan Geiger-Duran set out on a unique path forging knives by hand. The self-taught blacksmith does every element of the process himself, including the wood handles. He even made his own furnace and forging shed.

Ryan Geiger-Duran’s Knives Carry a Culinary Edge Forged by Fire

The end result: beautifully made knives of exceptional quality. “The knives I make are the ones I wanted to use,” he says, adding that his “tens of thousands of times sharpening knives” for the master chefs he’s worked with gave him an edge (pun intended). He finishes the wood handles in a way that resists water warp and cracking.

three knifes set on cutting board

For his collection, Geiger-Duran salvages wrought iron that he collects from old wagon wheels on New Mexico farms and sources woods. Desert ironwood and redwood burl are his go-to’s.

Crafted by Hand, Rooted in New Mexico

His followers on Instagram are the main source of his growing popularity. He recently completed a 120-piece order of steak knives. The order was intended for Mexican-born, World’s Best Chef, Daniela Soto-Innes’ newest restaurant Rubra in Punta Mita, Mexico.

Lucky for us locals, Geiger-Duran shows his work at the Contemporary Hispanic Market. For this summer’s show, the eighth-generation New Mexican plans to make a set of limited-edition knives. The knives will come exclusively out of New Mexico materials. These include piñon wood and unearthed wrought iron.

He offers paring knives, petty knives, and knives for meat and fish, that range from $115 to over $800. You can find Geiger-Duran every other Saturday at the Santa Fe Artist Market next to the Railyard Farmers’ Market.


Story by Wendy Ilene Friedman
Photography by Tira Howard

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Talking Modern Architecture in Santa Fe With Author Helen Thompson

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modern home white and black outside with wooden table

The ancient exigencies of our high-desert climate gave birth to a fascinating architectural vocabulary that is adapted constantly by architects and designers working in a modern context. Gabe Gomez extends our “Seeing New Mexico” series into the built environment by speaking to Santa Fe Modern author Helen Thompson, and other contemporary creatives.

white painted room with simple bed with white and brown bedding, wooden floors and brown side tables

Author Helen Thomspon Talks Modernism in Santa Fe Architecture

When designer Charles Eames said, “recognizing the need is the primary condition for design,” one immediately conjures up what the human mind has mind-designed in reaction to the exigencies of the high desert. This beautiful, yet merciless environment inspired builders to create dense adobe walls sculpted in angular cubes, spiritual kiva circles, and flat roofs. These capture rain and snow and serve to sun-dry maize and chile.

Design details that emerged from necessity eventually evolved into the “Santa Fe” style, a term coined in the 1920s and widely embraced over time. Venerated architect John Gaw Meem emulated and incorporated Pueblo and Spanish Colonial architectural styles in his designs. He led the charge for New Mexico’s first architectural preservation ordinance in 1957.

bright sitting area with tan walls and stone flooring with wooden table and chairs

In time, driven by both economics and rising concerns about sustainability, building materials would evolve from earthen to faux adobe, mud plasters to stucco exteriors, and vigas or wooden beams, once used as ceiling joists, rendered as decorative effects. Nevertheless, Meem’s vision to preserve the alignment of place and architecture is clearly evident 66 years later.   

Despite the evolution, diversions, and interpretations behind Southwestern architecture, we can still see clear pathways to its spiritual provenance; ancient tethers continue to ground us in place. From his book The Mythic Modern: Architectural Expeditions into the Sacred Space, architect Travis Price, who studied at St. John’s College in Santa Fe and the University of New Mexico, notes, “we need a new way to explore our emerging architecture inspired by the ancients, a way to live in buildings that evoke enduring primordial wisdom.”

black staircase with bed to left with chicken posters on wall

A High-Desert Is Aesthetic Born

In her most recent book, Santa Fe Modern, Helen Thompson explores the instincts of architects. They tap into this ancient wisdom and an expansive conversation about modern and minimalist design.

The book is a survey of contemporary design by architects and designers who “draw from the New Mexican architectural heritage. They use ancient materials such as adobe in combination with steel and glass. They also apply this language to the proportions and demands exacted by today’s world.”

“We are in a very unforgiving landscape and climate, and modern does not seem like the type of architecture that would work here,” says Helen. She explores the unlikely pairing of contemporary design with Southwestern sensibilities.

A trip to Georgia O’Keeffe’s home at Ghost Ranch in Abiquiu 30 years ago shaped her worldview about modern design and the environment. It has for so many others. Noting the home’s angular lines, spare interior features, and light moved Helen to conceptualize the first inclinations of what would become Santa Fe Modern. The inspired spark ignited by the ochre mesas of Abiquiu fueled her curiosity to unearth ancient underpinnings.     

“The Southwest has the largest collection of Indigenous architecture in the United States. The architecture emphasizes people’s relationship to the earth and sky. Most of the ancient Indigenous architecture like Chaco Canyon and Mesa Verde had a modernist profile. I thought that this is why modern design works here because it has always been here!”

The bridge between ancient dwellings and modernist sensibilities is harmony and balance. Helen notes that ancient architecture, like the White House Ruin in Canyon de Chelly, “merges with the landscape. It doesn’t fight it. It doesn’t distract from it. It’s just part of it.”

See the Past and Present Intertwined

Santa Fe Modern features the Trey Jordan-designed home of Eddie Nunn, retired vice president of creative services and brand steward for Neiman Marcus. “When I was first contemplating owning in Santa Fe, I was torn between restoring a historic adobe or building a modern home that would reflect the adobe vernacular,” he said.

“Both would offer what I sought: clean, undemanding architecture that would quiet my mind and give my overactive eye a rest. I chose to build on acreage, where neighbors are scarce, as the vast, peaceful environment was as important to my serenity as the calming interior spaces and unobtrusive lines of the structure.”   

When we accept Helen’s notion that modern design has always existed within the heart and soul of the Southwest, we also recognize something deeper. Our innate response to nature isn’t to conquer or control it—but to become an extension of it. This perspective shifts how we view our built environment. The adobe walls and portals that define our landscape lean naturally toward minimalist sensibilities. They should inspire and reinvigorate our sense of place. Here in the Southwest, as we see simply by looking around, less truly is more.

A Visibly Modern Design

If your family roots trace to the 1500s or if you recently moved to New Mexico within the last few months, a deep acknowledgment of our past is a part in all our daily lives. Helen Thompson recommends these special buildings and houses that deserve a look with modern eyes.

Award-winning architect Robert Zachry, AIA, brings his renowned contemporary Southwest homes to the spotlight in Santa Fe Modern. Since 1985, Robert has been based in Santa Fe, where his architectural practice focuses on residential work.

His work focuses also on residential master planning, multi-family projects, and retail shops among others. His projects typically incorporate passive or active solar considerations into the design. Robert Zachry recommends:  

Story by Gabe Gomez

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