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Vindaloo Soba Noodles

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Soba noodles tossed in vindaloo sauce, arranged in nests and topped with edamame puree.
A surprising side dish that spices up a dinner featuring roasted or braised meats.

Bold, vibrant, and full of fresh flavor, these Vindaloo Soba Noodles with edamame puree celebrate global inspiration and local ingredients. Created by chef and food stylist Veda Sankaran, this dish blends the earthy heat of Indian vindaloo with delicate Japanese soba noodles. It is finished with a creamy, refreshing edamame puree. It’s a colorful, unexpected twist that’s perfect for making your New Year’s table unforgettable.

Vindaloo Soba Noodles Recipe

The magic starts with locally sourced garlic and shallots. Fragrant spices like Kashmiri chilies, cardamom, and garam masala, form the next layer of flavor. Rich, tangy vindaloo sauce coats each strand of soba. The smooth edamame and pea puree adds a cool, velvety contrast. Every bite balances heat, freshness, and comfort. Very serving proves that seasonal, local produce can shine in bold, international flavors.

Whether served as the star of your holiday feast or as a special dinner any time of year, this dish is as beautiful to look at as it is delicious to eat. The vibrant colors, layered textures, and aromatic spices make it a showstopper for gatherings, while the simple preparation keeps it approachable for home cooks. One taste, and you’ll see why it’s destined to become a new favorite.

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Soba noodles tossed in vindaloo sauce, arranged in nests and topped with edamame puree.

Vindaloo Soba Noodles


  • Author: Veda Sankaran

Description

Bundles of spiced soba noodles in a vindaloo sauce and with an edamame puree on top.


Ingredients

Scale

For Vindaloo Sauce:

  • 4 long Kashmiri chilies, deseeded
  • ¼ tsp fenugreek seeds
  • ¾ tsp black peppercorn
  • 3 cardamom pods
  • ½ tsp turmeric
  • ½ tsp garam masala
  • 1 tsp Madras curry powder
  • ½ tsp sweet paprika
  • ⅓ cup chopped shallots
  • 1 tbsp ginger, peeled and grated
  • 1 tbsp garlic, crushed
  • 3 tbsp tomato puree
  • 23 tbsp white vinegar (based on how tangy you want your vindaloo)
  • ¼ tsp salt
  • 1 tsp brown sugar
  • 3 tbsp water

For edamame puree:

  • 1 cup shelled edamame
  • ½ cup green peas
  • 1 small lemon, juice and zest
  • 2 cloves garlic, crushed to a paste
  • Salt
  • Pepper
  • ¼ cup olive oil


Instructions

For vindaloo sauce:

  1. First, place the chilies in a bowl and rehydrate by pouring boiling water over them. Let soak for a few minutes until they soften. Be sure to deseed the chilies before blending.
  2. Next, grind the fenugreek seeds, peppercorns, and cardamom into a powder, using a spice or coffee grinder.
  3. Place the rehydrated chilies, ground spice powder, turmeric, garam masala, Madras curry powder, and sweet paprika into a small blender cup along with a splash of the chili water and pulse until the chilies are blended. Add more spoonfuls of water if necessary to blend. It does not have to be a fine paste as you will blend it further with the other ingredients.
  4. Add the remaining vindaloo ingredients: shallots, ginger, garlic, tomato puree, vinegar, salt, brown sugar, and water. Blend everything together until it becomes a smooth paste.

For edamame puree:

  1. Heat a medium-sized pot of water. While waiting for the water to boil, prepare an ice bath in a mixing bowl. Once the water is boiling, add the shelled edamame and cook for 4 minutes. Immediately transfer the edamame into the ice bath.
  2. In the same pot, once the water is boiling again, add the peas and cook for 1 minute, before transferring them to the ice bath.
  3. Place the cooked edamame and peas in the bowl of a food processor and add the lemon juice and zest, along with the crushed garlic, salt, and pepper. Pulse a few times and then slowly stream in the olive oil while blending until you reach the creamy consistency you want for your puree.

To serve:

  1. Add as much vindaloo sauce as you want to your cooked soba noodles and stir to evenly coat the noodles. Plate your noodles like birds’ nests and top with the edamame pea puree.

Recipes by Veda Sankaran
Photography by Dave Bryce
Styling by Keith Recker
Ceramics by FD Ceramics

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Meatballs in Cranberry Gojuchang Sauce

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Flavorful meatballs in cranberry gojuchang sauce, creating a harmonious blend of sweet, savory, and spicy flavors, perfect for a satisfying and delicious meal.

Possibly the best hors d’oeuvre ever, the meatball is reincarnated by Veda Sankaran with new flavors – cardamom, nutmeg, and a dash of Korean gochugaru. Her cranberry gojuchang dipping sauce is a dream come true, too.

Meatball Recipes That Do Not Use Beef

Ricotta Vegetarian Meatballs

One Pan Chicken Meatballs with Creamy Orzo

Maqluba (Makloubeh) with Lamb Meatballs

Thai Pork Meatball Skewers

Herb Crusted Chicken Meatballs with Smoked Garlic Aioli

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Flavorful meatballs in cranberry gojuchang sauce, creating a harmonious blend of sweet, savory, and spicy flavors, perfect for a satisfying and delicious meal.

Meatballs in Cranberry Gojuchang Sauce


  • Author: Veda Sankaran

Description

A bit of tart cranberry goes a long way in this meatball recipe. 


Ingredients

Scale

For the Meatballs:

  • 2 slices white bread
  • ¾ cup milk
  • 1 lb ground pork
  • ½ lb ground beef
  • 1 leek, white part only, finely chopped
  • 1 small Campari tomato, finely diced
  • 4 large garlic cloves, crushed into a paste (approximately 2 tsp)
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp gochugaru (Korean chili flakes), optional
  • 5 cardamom pods, husks removed and seeds crushed
  • Finely grated nutmeg
  • 1 egg yolk, lightly beaten

For Cranberry Gochujang Sauce:

  • 1 14 oz can jellied cranberry sauce
  • 13 tsp gochujang (based on your preferred heat preference)
  • ⅓ tsp grated fresh ginger
  • 2 tbsp brown rice vinegar
  • 2 tsp soy sauce
  • Salt


Instructions

For the Meatballs:

  1. Place the 2 slices of bread in a bowl, cover with the milk, and let soak while you prepare the other ingredients.
  2. In a large mixing bowl, add the ground meat, the finely chopped leek, the finely diced tomato, and the crushed garlic, along with the spices and egg yolk. Use a wooden spoon to gently combine the ingredients. Add the soaked bread and use your hands to gently incorporate everything evenly.
  3. To form the meatballs, either coat your hands with nonstick spray or oil and roll cocktail-size meatballs. Heat a large flat-bottom pan, coat generously with olive oil, and panfry the meatballs in batches. Place the cooked meatballs on a paper towel-lined plate.

For Cranberry Gochujang Sauce:

  1. In a saucepan, stir together the cranberry sauce, gochujang, ginger, vinegars, soy sauce, and salt. Simmer for 5-6 minutes on medium-low heat, stirring often.
  2. When ready to serve, place the cooked meatballs back into the pan and pour the cranberry gochujang sauce over the meatballs. Warm on medium-low heat until the meatballs are coated and glazed with the sauce.

Recipes by Veda Sankaran
Photography by Dave Bryce
Styling by Keith Recker
Ceramics by FD Ceramics
With Support from Buy Fresh, Buy Local of Western Pennsylvania and PA Preferred

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Stuffed Artichokes

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Three stuffed artichokes in black bowls, with a garlic clove garnish and a sauce in the bottom of the bowl.

Few dishes feel as timeless and comforting as a platter of stuffed artichokes fresh from the oven. In this cherished family recipe from TABLE Magazine publisher Justin Matase, the artichoke’s earthy, nutty depth takes center stage—not just its tender heart. Each leaf becomes a vessel for savory chorizo, garlicky breadcrumbs, as well as a whisper of white wine, creating a dish that’s as aromatic as it is satisfying.

Stuffed Artichokes are a Recipe for Sharing

This is Sunday dinner cooking at its finest: unhurried, generous, and meant to be shared. The slow bake in chicken broth infuses every artichoke leaf with flavor, while the final uncovered roast crisps the tops to golden perfection. It’s a recipe that invites you to gather around the table, pull each leaf free, and savor the simple pleasure of good food made with care.

Whether you’re introducing artichokes to your kitchen for the first time or revisiting a beloved classic, this dish offers a beautiful balance of rustic tradition and bold flavor. Serve it as the centerpiece of a leisurely meal, then watch it become a family favorite in your own home.

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Three stuffed artichokes in black bowls, with a garlic clove garnish and a sauce in the bottom of the bowl.

Stuffed Artichokes


  • Author: Justin Matase

Description

A recipe that invites you to gather around the table.


Ingredients

Scale
  • 4 large artichokes
  • 2 cups of bread crumbs
  • 4 links of chorizo
  • 2 eggs
  • 1 cup of white wine
  • 3 cups of chicken broth
  • 8 large garlic cloves
  • 1 tbsp salt
  • 1 tsp pepper


Instructions

  1. Trim the tops off your artichokes with a chef’s knife removing the spiny ends or thorns from the petals. Spread open the petals to find the center of the choke. Using a paring knife, cut in a circular fashion around the circumference of the heart to trim the choke from the sides. Using a melon baller, scrape out the brush-like center of the artichoke until you expose the fleshy center of the heart. Rinse artichokes under cold water to remove the remaining choke.
  2. In a medium mixing bowl, add uncased chorizo, smashed garlic, bread crumbs, egg wine and salt and pepper and mix until combined. Press the stuffing into the artichoke center and down the sides into the petals.
  3. Add artichokes to a dutch oven, add chicken stock about 1.5 inches up the sides of the artichokes, cover and bake at 375 for 45 minutes. Finish for 15 minutes uncovered to crisp the tops.

Recipe and Styling by Justin Matase
Photography by Dave Bryce

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Shopping Pantry Essentials and Spices in Santa Fe

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Pantry essentials showing spoons lined up with spices on green table

Are you looking for a flavor adventure? Whether you stock your shelves with spices or invest in a hot sauce that is guaranteed to waken winter-dulled taste buds, you’re spoiled for local choice in New Mexico. Nibble your way through some of our favorite foods and ingredients. 

Where to Shop Pantry Essentials and Spices in Santa Fe

Chocolate + Cashmere – Mezcal Chocolates

Shiny, orbs of chocolatey goodness with flavors like Rosemary Olive Oil, Taos Smoke + Whiskey, Lavender Chamomile, or our favorite, Mezcal. Made daily in small batches, they’re a lovely gift to yourself or someone near and dear.

The Shed – Restaurant Oregano

Take home a taste of The Shed with their range of spices in reusable tins, decorated with the iconic Shed logo. The oregano is used in their carne adovada, beans, posole, and soups.

The Shed – Restaurant Chile Caribe

The Shed’s chile caribe is fresh, coarse-ground, New Mexican red. It’s medium-hot and ace in soups, stews, and sauces–basically anything that could use a hit of New Mexico’s finest. Available in tins or in bulk bags, because more is better.

Santa Fe School of Cooking – Epazote

Epazote, a dried herb used in Mexican and South American dishes, tastes of anise with hints of oregano and is a must when you’re cooking your next batch of beans.

Santa Fe School of Cooking – Prickly Pear Tea

Sit back and relax with a cup of Prickly Pear Tea, a brilliant blend of black teas and natural flavors.

Santa Fe School of Cooking – Cedron

Cedron–aka juniper berries–is that secret-something in gin but also a must in marinades, stews, and soups. Can be used crushed or whole.

Santa Fe School of Cooking – Coriander Seed

Go to a class to learn how to make killer tortillas and leave with a stash of cupboard staples to stock your spice shelf. Santa Fe School of Cooking has dozens of spices on hand like their whole coriander seeds.

Santa Fe School of Cooking – Canela

Canela, known as “true cinnamon,” is milder, sweeter, and more fragrant than typical cassia cinnamon.

Stokli – High Desert Herbs

Inspired by the high-mountain deserts of New Mexico, Stokli house-made salts and herb blends are the perfect way to add zing to your cooking. The High Desert Herb Blend is kitchen magic thanks to a masterful combination of marjoram, sage, lavender, rosemary, chile, and thyme.

Stokli – High Desert Salt

Stokli finishing salt starts with Pacific sea salt that is gently seasoned with a mixture of lavender, red, and green chile.

Cafe Pasqual’s – Chile Pecans

Take organic pecans, add some Chimayo chile, a splash of Kahlúa and some sugar, and presto––you have Cafe Pasqual’s Chile Pecans. As Pasqual’s says themselves, “words cannot do them justice.” We couldn’t agree more.

Plaza Café – Mango Habanero Hot Sauce

Around since 1905, the Plaza Café is a must-go, whether it’s for New Mexican classics or American-diner favorites. You can take home a taste of Plaza Café with their salsas, biscochitos, signature Tropic Isle Loose Leaf Tea (their iced tea is a TABLE favorite), or sweet and spicy Mango Habanero Hot Sauce.

Best Daze – THC Sugar & Salt

Take your cooking to a whole new high with Best Daze THC sugars and salts. Great in baking or whenever you’re using sugar or salt in a recipe.

Story by Julia Platt Leonard
Styling by Anna Franklin
Photography by Dave Bryce

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Modernist Native American Jewelry at The Wheelwright Museum

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A flat-lay view of five pieces of silver jewelry shaped like insects, including a dragonfly with turquoise and bone wings and a spider with a turquoise stone, on a dark blue textured background.

For those writing about jewelry in the 20th century, the mid-point is usually seen as the moment of modernism. But what are the features of modernism? The world over, modernism rearticulated traditions, reconfiguring them in new ways. Modernists were interested in the present, rooted in real things and real people, but had an eye to the future. An optimistic movement with both local and global impact, one that should not see modernism as singular (with a capital M) but as an inclusive plurality. As a global movement, emerging modernisms were concerned with understanding place and the world. In the United States, modernism held a particularly invigorating promise for jewelry. Modern jewelers freed themselves from the constraints of conventions around preciousness and emphasized craftsmanship. They redefined jewelry as a skilled experiment in aesthetics, forms and techniques.

This verve can be seen in the dazzling work that emerged from the hands and imaginations of Native jewelers from the 1940s onwards. This marks a moment when Native jewelry worked in boutique jewelry shops and family concerns which opened in a variety of locations including cities such as Tucson, Scottsdale, Albuquerque, and Santa Fe.

Modernism and Native American Jewelry

Maybe a pivotal moment was the Indian Art of the United States, the landmark exhibition held at the Museum of Modern Art, New York in 1941. In the section called Indian Art for Modern Living, an array of cast and stamped Navajo jewelry, and raised silverware, was persuasively presented as sophisticated luxuries, a definition of American taste. The range of the work that emerged during this period, its creativity and vigor, are a continuous source of reference for contemporary jewelers who marvel at the breathtaking work of Kenneth Begay (Navajo, 1912-1977) and Lewis Lomay (Hopi, 1913-1996). This generation of Native jewelers ambitiously embraced the potential of their time.

Begay and Lomay are but two figures among many whose careers denote the capacity of Native jewelers of the mid-20th century to address modern American sensibilities while consistently gesturing towards the deeply rooted aesthetics and techniques of traditional jewelry. The jewelry they made is impeccably balanced as well as faultlessly elegant. Their pieces succeed in the highest aspirations of any jewelry, in terms of beauty and wearability.

Modernist Native American Jewelry From The Wheelwright Museum

Accessories and More

A necklace with silver beads and stylized squash blossoms, with a horseshoe-shaped naja pendant at the bottom, is laid out on a deep blue textured surface.

This tufa cast and fabricated necklace is by Navajo jeweler Billie J. Hoskie (Navajo, n.d). This necklace represents jewelry made under the umbrella of the Navajo Arts and Crafts Guild from the early 1940s. The piece which won first prize at the 1967 Gallup Inter-tribal Ceremonial is an interpretation of the traditional squash blossom necklace. Gift of George and Peggy Wessler.

A flat-lay view of five pieces of silver jewelry shaped like insects, including a dragonfly with turquoise and bone wings and a spider with a turquoise stone, on a dark blue textured background.

Heirs to mid-20th century work, Liz Wallace (Navajo/Washoe/Nisenan Maidu, b.1975) and Norbert Peshlakai (Navajo, b.1953). Wallace cuts stone and then uses silversmithing techniques to create form and movement in her beetles and dragonflies. Peshlakai uses multiple stamps to create intricate designs akin to textiles while highlighting the dazzling nature of insects’ wings. Wallace’s stag beetle and dragonfly pins are gifts of Sally Martinez. Peshlakai pins are gifts of Marcia Berman, Martha Albrecht, as well as an anonymous donor.

A high-angle view of a set of six antique silver forks, spoons, and knives with horizontal etched markings on the handles, arranged on a dark purple surface.

Silverware with the makers marks of Kenneth Begay, Allen and George Kee with a hogan hallmark. From the mid-1940s to the 1960s Kenneth Begay worked with his cousins Allen (Navajo, 1916-1972), George Kee (Navajo, 1930-1980) and Ivan (Navajo, 1936-1982) for John C. Bonnell, who owned the White Hogan shop initially located in Flagstaff. In 1950 the White Hogan moved to Scottsdale and became a destination sought out by collectors. The shop produced modern flatware and hollowware in addition to jewelry. The pieces were given to the Wheelwright Museum by an anonymous donor.

Bracelets

Two silver and turquoise cuffs sit on a dark blue background.

Above are bracelets in the Wheelwright’s permanent collection by master silversmith Kenneth Begay (Navajo, 1913-1977). The cuff bracelet with silver appliqué elements, coral and turquoise, was made in 1970. A gift of Bob and Anne Clay, it exemplifies the boldness and balance of Begay’s work. The cuff bracelet with small coral and Lone Mountain turquoise cabochons was one of two commissioned from Begay in 1976. The bracelet is designed to fit closely to the wrist as well as over the hand. The striking and graceful result is an extremely complicated achievement in metal smithing terms. To fit well, the bracelet is curved in three directions while the design has the illusion of a half sunburst of straight lines. The bracelet was donated to the Wheelwright Museum by the Estate of Sidney and Ruth Schultz.

A top-down view of five vintage silver and coral jewelry pieces, including two bracelets and three pins, arranged on a dark blue background.

Bracelets and pins by Lewis Lomay (Hopi, 1913-1996). Lomay worked initially in the Thunderbird Shop in Santa Fe, and ultimately by the 1960s was recognized for the quality and substance of his work and his significance to the canon of Native jewelry. The Wheelwright Museum has several Lomay works on permanent display in the Jim and Lauris Phillips Center for Southwestern Jewelry. The bracelets and pins ranging from the 1950s-1970s are gifts of the estate of Katherine Scallan and of Steven and Wendy Blumberg.

Story by Henrietta Lidchi, The Wheelwright Museum
Photography by Tira Howard

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SWAIA Native Fashion Week 2025 Recap

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A woman in a white and black dress poses on stage.
Mari M.C. in Wabanookwe.

SWAIA Native Fashion Week, held May 7–11, 2025 in Santa Fe, was a breathtaking celebration of Indigenous artistry. In its second year, the event featured more than 50 designers and representation from about 110 nations — including Māori and Kichwa — attracting roughly 4,000 attendees. The runways were graced by talents like Sacrd Thndr, Snowfly, Lesley Hampton, Vividus by Tierra Alysia, and Wabanoonkwe x Jennifer Younger, Dancing Storm Designs, Stitched by April, Dene Couture, Sage Mountainflower, Randi Nelson Designs, and Lauren Good Day. The unifying factor among both established and emerging talents: fashion and design rooted deeply in heritage. Off the runway, surrounding events fostered connections among designers, buyers, and press, amplifying Indigenous fashion’s presence within the global narrative.

SWAIA Native Fashion Week 2025, May 7-11, Santa Fe

Story by Keith Recker
Photography by Veronica Huerta

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Native Fashion Week Santa Fe 2025

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A woman in a white, yellow, orange, and brown dress poses on an outside runway at Santa Fe Railyard.

Amber Dawn Bear Robe (Siksika Nation), an Emmy winning curator and educator, brought her vision to life in this first Native Fashion Week Santa Fe 2025. The event celebrated Indigenous creatives working to blend innovation and references to tradition with stunning results. The event took over the Santa Fe Railyard as well as nearby venues with a mix of runway shows, pop ups, panels, and film screenings. Participating designers included Orlando Dugi, Jennifer Lamont, Penny Singer, Nonamey, and Douglas Miles (Apache Skateboards), to name a few. Attendees included industry insiders, journalists, celebrities, and a vibrant community of fans and models — pulling in fashion lovers who might not typically attend Indian Market events. The Santa Fe community in general turned out in force, as well. TABLE Magazine’s Contributing Editor, Tira Howard, was on hand throughout, capturing beautiful images.

Native Fashion Week Santa Fe 2025, May 8-11, Santa Fe

Story by Keith Recker
Photography by Tira Howard

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TABLE Magazine Spring Launch Party at Living Threads

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People smile and pour wine behind a picnic table.
Dante Rinzler, jewelry designer with models Matt Campos and Tracee Stanley relaxing at Living Threads.

Living Threads founder Teresa Robinson played a huge role in creating our cover article about the current state of Santa Fe style, so it was only fitting that a small group gathered at her intimate Lena Street boutique to celebrate the results with a TABLE Magazine Launch Party. Regional Editor Julia Leonard made the delicious food. Vara Winery provided the vino. All of the issue’s models (Tracee Stanley-Rinzler, Chloe Garcia Ponce, Matt Campos, Aaron Payne, Tira Howard, and Sara Moffat) were joined by Jed Foutz of Shiprock Santa Fe, TABLE contributors Bill Smith and Mara Harris, IFAM board chair Helena Ribes, photographer Eric Mindling, and many others who were enthused about the fresh voices, artisanal and ethical sources, and downright stylish looks contained within the issue. Hats off to all …and muchissimas gracías to all who contributed to this wonderful issue.

TABLE Magazine Spring Launch Party at Living Threads, April 1, 2025, Lena Street

Story by Keith Recker
Photography by Ashley Hafstead

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Jorge Gaviria and His Masa Mission

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A black and white headshot of a man outside in a t shirt.

In retrospect, specialty purveyor of masa and masa harina, Jorge Gaviria admits it wasn’t the best idea. It was a hot day in rural Mexico and he wore shorts to his first meetings with heirloom corn farmers. “It’s not the thing to do when you’re courting new farming partners, anywhere, much less Mexico,” he says.

Luckily, Gaviria–founder of Masienda and author of Masa: Techniques, Recipes, and Reflections on a Timeless Staple–was partnering with agronomists, seed savers, and others who had established relationships with the farmers. 

A persons hands flip a sheet of maza over top of a fire under a cooking stone.

From Corn to Tortilla

Gaviria’s goal? To source the best corn to make the best masa. When a farmer handed him a kernel to try, Gaviria bit into it. He knew instantly that he was on the right track. He remembers it was a yellow bolita variety from Central Oaxaca with a denser starch content–ideal for making large-sized tortillas. It tasted of butternut squash, pumpkin, and carrot. “I tasted things that I didn’t expect to taste,” he says. He discovered that’s because the yellow bolita contains beta carotene, the orange-yellow pigment that converts to vitamin A in the body. 

A person dressed in all blue steps out of a house with a basket on their head.

The flavor was richer, nuanced, and far more interesting than other corn Gaviria had tasted. And wouldn’t better-tasting corn make better-tasting masa? Masa, the dough made from corn treated with alkaline water through a process called nixtamalization, is the magic ingredient for everything from tamales, pupusas, gorditas and of course the beloved corn tortilla. 

A clear plate holds a meal of tempura made with fresh masa on top of a yellow striped table.

Growing into Agriculture

Gaviria, whose mother was born in Mexico, his father in Cuba, and he in Miami, got on the trail of “flavor-forward agriculture” while apprenticing at Blue Hill at Stone Barns in Pocantico Hills, NY. He was a fly on the wall as culinary thought-leaders from around the world–the likes of Blue Hill co-owner and chef Dan Barber, Ferran Adrià, Enrique Olvera, and Harold McGee–talked about agriculture that favors flavor over yield. “And I didn’t want the foods that I grew up eating to be left behind or in any way absent from the conversation,” he says. 

A stone holds a puffed up tortilla made of masa with a table in the background.

Those conversations inspire his journey to source corn from farms growing it for generations. Gaviria says that most of the corn harvested in the United States never ends up on our plate. It’s used for biofuel, animal feed, or exported. Much of the tiny portion that is used for food winds up as high fructose corn syrup. What Gaviria found in Mexico were farmers who were growing corn the way it’s been grown for centuries–for taste.  

On the left is a photo of a cookie and shot of espresso on a plate that's on a teal table then on the right is a red and white plate of waffles topped with berries and whipped cream on a blue table.

Local is Just Better

Gaviria hopes that you’ll taste masa made from landrace corn–locally adapted and traditional varieties – and then you won’t look back. To get you started, he’s distilled what he’s learned in Masa, a veritable masa encyclopedia, including step-by-step instruction on how to make your own masa, from kernel to dough. There are recipes, but they’re really starting points to create dishes that highlight the versatility of masa. 

A book cover for the book masa by Jorge Gaviria that features a black background behind a stack of masa tortillas.

Gaviria says he started working with a handful of farmers, buying their corn and then turning it into masa and masa harina (the dehydrated form of masa). Today, he works with thousands. In doing so, he has found an immense admiration for what they grow and how they grow it. And also, for the heritage of masa itself. “It’s as inspiring as the creation of the wheel to me,” he says. “It’s right up there in the great list of human achievements.” 

Story and Styling by Julia Platt Leonard
Photography by Graydon Herriott, Courtesy of Chronicle Books

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Exploring San Miguel de Allende

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Window on half red half yellow painted wall

A destination for generations of tourists and expats alike, vibrant colonial city of San Miguel de Allende in the highlands north of Mexico City boasts cool, temperate weather, a robust arts and culture scene, exciting live music, outstanding restaurants and bars, comical giant puppets, and multiple festivals. Visit its cobbled streets, historic architecture, and lovely rooftop bars and restaurants with TABLE contributor Mara Harris. 

San Miguel de Allende: A City Steeped in History

San Miguel de Allende was founded in 1542, first as a mission and military outpost, and later as a textile-manufacturing center and part of a silver-mining empire. Prosperous merchants built the stunning 17th- and 18th-century buildings that characterize the city. An economic downturn in the late 19th and early 20th centuries preserved this Baroque architecture until prosperity returned after World War II. At that point, artists, tourists, and US veterans—taking advantage of the GI Bill—arrived to study at the prestigious Instituto Allende and establish an art colony.

Guests attending gallery opening event

UNESCO World Heritage Splendor

Now a UNESCO World Heritage Site, San Miguel’s historic centro boasts well-preserved Baroque buildings painted in reds, oranges, ochres, and browns. At its heart stands the Parroquia de San Miguel Arcángel, a parish church with towering pink spires that overlook the Jardín, the city’s lively tree-ringed central plaza. Like most Mexican plazas, the Jardín is a hub for mariachis, parades, fireworks, weddings, and people-watching.

Artwork display at contemporary exhibition

Festivals, Parades, and Mojigangas

Almost every weekend brings a festival, celebration, or parade. Distinctive giant puppets, or mojigangas, tower 10 to 18 feet tall and depict characters ranging from Frida Kahlo to cartoon figures. Imported from Spain as los gigantes, the mojiganga tradition survives today only in San Miguel and parts of Oaxaca. They infuse humor and whimsy into weddings and public events.

Festivals vary from small religious processions to massive parades that feel as crowded with participants as with spectators. Bands, puppets, costumed characters, and Indigenous dancers create unforgettable spectacles, always punctuated by fireworks. Highlights include Semana Santa (Holy Week), Independence Day (September 16), the Feast of San Miguel (late September), and Día de los Muertos (early November).

Visitors exploring art gallery with curated installations

Wandering the Streets

Bring sturdy walking shoes to navigate cobbled streets where buildings meet the road, leaving only narrow sidewalks. Heavy doors and ornate windows hint at hidden courtyards, rooftop gardens, and private patios. Many former homes now house shops and restaurants that reveal traditional courtyards framed by residential rooms.

Interior of exhibition space with modern artworks

Shopping and Art in San Miguel

Shopping in San Miguel blends Indigenous crafts with modern design. The Mercado de Artesanías stretches a dozen blocks, bursting with handmade works from across Mexico. Next door, a food market sells nopales, queso fresco, limes, and more. For a more curated experience, Fabrica Aurora—a former textile plant—hosts upscale galleries, shops, and restaurants. Around every corner, the city offers a fresh mix of food, art, culture, and people.

Art collectors and guests at cultural event

Rooftop Restaurants and Bars in San Miguel

Exploring San Miguel is thirsty, hungry work. Fortunately, its many rooftop bars and restaurants provide both respite and stunning views. Because much of the city rises along a mountain slope, even two- and three-story rooftops deliver sweeping vistas. Sunsets here are breathtaking.

La Posadita

Calle Cuna de Allende 13

Across the street from Quince, trendy La Posadita serves up contemporary Mexican food and specialty cocktails along with views of the Parroquia a block away. The posole and enchiladas are highly recommended.

Casa No Name

Calle del Doctor Ignacio Hernandez Macias 52

Formerly the home of famed photographer Deborah Turbeville, this 18th-century villa is now a small boutique hotel serving breakfast or brunch in its intimate, fresco-lined courtyard. The Olivia Bar, one of the centro’s few rooftop bars without a view, is still worth a visit for its opulent décor and luxury ambiance.

Antonia Bistro, El Palomar Hotel

San Francisco 57 

High above the centro’s eastern edge, Antonia Bistro boasts some of the loftiest vistas in the city. Its glass-fronted balcony ensures that nothing obstructs panoramic views of spectacular sunsets, as well as of the Parroquia and other landmarks. A contemporary, casual, elegant vibe for lunch or dinner.

La Azotea

Umarán 6

This popular hidden gem is conveniently located near the Jardín. There is no sign; you get to it through the ground-floor restaurant Pueblo Viejo. Enjoy sharable small plates, excellent drinks, good views, and a lively atmosphere. The jicama tacos are not to be missed.

Luna Bar, Rosewood Hotel

Nemesio Diez 11

This is one of the most elevated experiences in San Miguel, both literally and figuratively. Luxury appointments and spectacular views accompany tapas and specialty drinks. Be sure to walk around the gardens.

Bekeb, Casa Hoyos Hotel

Calle Mesones 14

Bekeb refers to the indigenous Tzotzil term bek, which means “seed,” and the name evokes aromas and flavors of authentic Mexican ingredients crafted into inventive contemporary cocktails by celebrated owner and mixologist Fabiola Padilla.

Close-up of exhibited artwork in gallery setting

Story by Mara Christian Harris
Photography by Candy Brenton

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