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Santa Fe’s New Creative Energy at Iconik Café

By
Ethan Chmura
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0
Picture of woman reading and drinking coffee and eating outside at Iconik

Can a cup of coffee change an entire town?  TABLE Magazine contributor Gabriella Marks orders a coffee at Iconik, settles into a comfortable chair, and chats with a few of the City Different’s young creatives.

A Shifting Demographic

It’s no secret that the median age of Santa Fe leans later than that of big cities. The chi-like energy of a metropolis exerts magnetic pull, luring small-town high school graduates toward a limitless future filled with opportunity—higher education, jobs, love, and possibility. It’s a global trend, and our beloved City Different has followed the same migratory pattern for decades.

As a confessed transplant, one of many who arrived from the coasts, I was aware of this generational gap when I moved here more than ten years ago. While it’s charming to be among the youngest diners in a restaurant as I inch toward middle age, there’s also a shared yearning for the passion, irreverence, and energy that younger adults bring to our cultural mix.

Portrait of Eddie and Chris from Iconik Creatives

Blossoming of Youth and Creativity

Like the golden carpets of sunflowers and goldenrod that flourished after a season of abundant monsoons, Santa Fe has experienced a blossoming of youth and creativity. This resurgence is the result of a fortuitous convergence: a thriving film industry, extraordinary homegrown innovation in the form of Meow Wolf, and even the unexpected silver linings of global disruption.

The Great Disruption created an incentive for mobile young people to leave cities where the pleasures of urban living—food, entertainment, vibe—were no longer available. Many sought refuge in a town where open space, reflection, and solitude are a premium, like an artist residency writ large for an entire generation.

Homecomings and New Roots

For Merritt Barnwell, a recent Yale graduate in art and art history, this shift meant a homecoming. While her peers moved directly to art hubs like New York, Chicago, or Los Angeles, she returned to her native Santa Fe. Here, she found comfort, an incubator for her painting career, and perhaps most optimistically, a chance to persuade artists her age to give Santa Fe a try.

For Eddie Heinrich and Chris Wei Hong, the move was serendipitous. When their LA-based business partners escaped to a family home in Santa Fe, they followed. What began as a temporary stay soon became a permanent address.

Whether prompted by college graduation or the need to escape quarantine claustrophobia, these young creatives discovered an urban ecosystem ready to nurture them—and decided to stay.

Iconik Café as a Social Habitat

Through its sister locations on Lena and ‘Lupe (Guadalupe), Iconik Coffee has become a vital social hub for younger creatives. While Santa Fe doesn’t have boroughs, each neighborhood carries its own personality, and each Iconik café has a distinct social terroir.

Eddie enjoys the eclectic vibe of the ‘Lupe location. “At Guadalupe, the baristas always have a little bit of eye makeup on, or a shiny shirt or something—there’s always a little bit of glam that feels queer,” he says.

For Merritt, the original Lena location is essential. “Sometimes when I’m making alone in my studio or at home it’s hard to see the value in what I’m doing,” she explains. “I like to be surrounded by people making and doing. I also feel calm when everyone is focused on their own thing, studying, reading…and it helps me focus.”

Portrait of Merritt from Iconik Creatives brand

The Alchemy of Café Culture

That is the true alchemy of a café. It’s not only about caffeine but about the human urge to gather—to share space, be aware of one another, yet remain quietly individual. For Eddie, the atmosphere sparks new ideas. “People watching in a café helps me break from monotonous thinking,” he says. “I’ve noticed that my work in a café happens in excited bursts more than at home, I think because of all the stimuli and people around.”

Maybe it’s about equilibrium: finding an external environment that resonates with one’s inner life. For the ongoing vitality of Santa Fe, I’m hopeful that resonance continues to reverberate.

Merritt posing in artistic workspace environment

Iconik Recipes

Salmon Paradise at Iconik ‘Lupe
Toast one slice of Wild Leaven sourdough bread. Spread with lemon butter, then layer with two ounces of smoked Atlantic salmon. Add seasonal greens, a poached egg, capers, cherry tomatoes, and parsley.

Dish featuring salmon at Iconik Creatives café

Asian Noodle Salad at Iconik Lena
For the dressing, blend: 1 ½ cups lime juice, ½ cup brown sugar, ½ cup vegetable oil, ¼ cup toasted sesame oil, ¼ cup lime zest, ¼ cup chile paste, and ¼ cup fresh ginger. Toss with chilled ramen noodles, then top with cucumbers, carrots, red jalapeños, cilantro, green onions, basil, pickled onions, and sesame seeds.

Noodle dish served at Iconik Creatives restaurant

Story and Photography by Gabriella Marks

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What to Eat Along Route 66 in New Mexico

By
Gabe Gomez
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Laguna owner posing in restaurant

TABLE editor Gabe Gomez travels our storied Route 66 in search of good eats between Albuquerque and Gallup. He finds them. He tries them. He shares his discoveries.

New Mexico is meant to be driven, ideally alone. While its expansiveness may be more evident from a coach seat 35,000 feet above the ground, the real magic happens on the road itself. There’s something about a relatively empty stretch unfurling ahead that imprints on us, as it has since this land’s Native inhabitants made it home.

Attempting to say something fresh about Route 66, which cuts through a wide swath of New Mexico, is nearly impossible. A quick Google search offers endless takes on its mythology and aura as the “Mother Road.” Still, when food—especially diner food—is on the agenda, it’s worth another look.

The Best Eats on Route 66 in New Mexico

Bibo Bar

One hundred twenty-four miles separate Albuquerque from Gallup. Forty-five minutes into the drive, you reach Laguna Pueblo, spanning half a million acres and six villages: Laguna, Mesita, Paguate, Seama, Paraje, and Encinal.

Just off Highway 279 in Paguate sits Bibo Bar, a former trading post established in 1911, two years after New Mexico gained statehood. It’s often pegged as a biker bar, but its true character is broader. Like many rural western outposts, it serves as a gathering spot where locals connect and travelers refuel before moving on.

The menu reads like The Eagles’ Greatest Hits: familiar, dependable, and easy to hum along with. Starters come fried. Sandwiches include chicken, pulled pork, and a garden burger. Nachos, quesadillas, and chicken strips round things out. The star, of course, is the green chile cheeseburger—juicy, satisfying, and best enjoyed with a longneck Bud in the cool shade of the bar on a Sunday afternoon.

Food in New Mexico is as much about the experience as the plate. At Bibo’s, the burger isn’t the only draw. The history—109 years of it—seeps from the walls, reminding you why places like this matter. After a long stretch on the highway, an hour here restores both body and spirit.

Close-up of Laguna Bibo cheeseburger

Laguna Burger

Not to be outdone by its neighbor, Laguna Burger has earned a devoted following of its own. Born in Laguna but now served at two Albuquerque locations—the Route 66 Casino and 12th Street—this growing operation is poised to become New Mexico’s next great burger chain.

The signature Laguna Burger is a half-pound beast topped, of course, with green chile. A smaller, friendlier option, aptly named the Laguna Wimp, caters to lighter appetites. Freshness is more than a slogan here—the quality is undeniable. And yes, one of the available sides is Frito Pie. What’s not to love?

Jerry’s Café

406 W Coal Ave, Gallup | 505.722.6775

Long before Gallup was Gallup, the Diné called it Na’Nizhoozhi—“The Bridge.” Founded in the late 1800s, the town became a crossroads for trade and travel. It remains a place shaped by movement as much as by the grounding presence of Navajo culture.

Among the tourist shops and roadside kitsch, authentic character thrives. Jerry’s Café has embodied that spirit since 1976. Its menu blends American and Mexican traditions, capturing the shifting flavors that define New Mexican cuisine. Still, Jerry’s is first and foremost a diner: affordable, hearty, and good. On all three counts, it delivers.

Signature dishes come with playful names like Chistoso Special, Miguel’s Delight, and Te Gusta. Each offers variations on familiar comforts, served in generous portions. Then there’s the Open Face Chile Cheeseburger, drenched in green chile and eaten only with a fork and knife—a fitting final stop on this stretch of Route 66.

Story by Gabe Gomez
Photography by Gabriella Marks

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The Snowbirds of Bosque del Apache

By
Ethan Chmura
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Birds splashing in the water

The middle Rio Grande Valley is a major stop on the migratory route of geese, ducks, and cranes. TABLE contributor Mara Harris visits Bosque del Apache to hear the din and appreciate the many-feathered splendor.

The dawn isn’t even a glimmer on the horizon yet. In the chilly November darkness, there’s a watery plop in the distance, a rustle of feathers, and some honking as birds start to wake up after overnighting in the wetlands. Gradually, the honking gets louder as more geese join the chorus. Cranes start bugling, and ducks begin piping and quacking. Then, as dawn breaks, thousands of migratory birds rise with the sun in a spectacular mass liftoff. Almost impossible to describe, suffice it to say the clamor is loud. It’s a frosty morning at the wintering grounds of migratory waterfowl at the Bosque del Apache on the Rio Grande River, south of Albuquerque.

Guests attending outdoor cultural event in New Mexico

A Vast Wetland Refuge

The Bosque spans 57,331 acres of flat marshland and waterways, irrigated by systems from the Rio Grande to support migrating waterfowl. A 15-mile paved automobile loop winds through the marshes, with observation platforms extending into the wetlands for closer wildlife viewing. Hiking trails and picnic sites add to the visitor experience. The preserve is managed by the U.S. Fish and Wildlife Service. While open year-round, fall and winter bring crowds of birdwatchers beginning in late October, when sandhill cranes, geese, ducks, raptors, and other birds arrive for the season.

Portrait of attendee at social gathering

A Migratory Corridor

For millennia, the Rio Grande flooded seasonally, creating fertile land that supported grains and grasses which fed large migrating bird populations. From Cochiti in the north to Truth or Consequences in the south, the middle Rio Grande valley forms part of a critical migratory corridor. New Mexico sits within the Central Flyway, which stretches from Canada and Alaska along the eastern Rockies. Other major flyways include the Pacific, Mississippi, and Atlantic routes. These “bird highways” funnel birds from northern nesting grounds to southern wintering sites. Bosque del Apache is a key stop for sandhill cranes, geese, and ducks, though some birds continue farther south.

Group dining together at community table

Conservation and History

Settlers in the 17th and 18th centuries, and westward-ho farmers in the 19th century, began controlling the Rio Grande to prevent flooding of farmland, which disrupted the natural cycle that replenished fertile soil. When critical bird habitat was lost, conservationists began preserving ecosystems in the early 20th century. The 1918 Migratory Bird Treaty, still in effect today, provides international oversight for migratory birds and habitat protection. In 1939, the Bosque del Apache Wildlife Reserve was established to preserve native and migrating wildlife. Today, the Bosque is one of 560 U.S. refuges covering 150 million acres and one of eight in New Mexico.

Daily Life of Migratory Birds

In the morning, birds fly out to nearby farms and wetlands to feed. Geese and cranes forage in harvested cornfields and winter wheatfields, often grown in partnership with wildlife preserves. Ducks seek deeper water to dive or dabble. At sunset, all return to the safety of the marsh to roost until the next sunrise.

Winter Stars

Starting in October, sandhill cranes and snow geese are the stars. About 18,000 cranes winter at the Bosque, a small fraction of the 400,000 in the Central Flyway. Another 15,000 spend the season throughout the middle Rio Grande valley. Together with roughly 100,000 ducks, snow geese, and other waterfowl, they share the refuge with an astonishing variety of wildlife. Bald eagles, hawks, owls, and other raptors patrol the marsh edges. Mule deer, coyotes, bobcats, javelinas, and turkeys live year-round. Shorebirds such as sandpipers, ibis, and plovers visit in spring, while vireos, flycatchers, and warblers frequent the area. Hummingbirds and other pollinators flourish in the summer. Observation decks, tour-loop roads, and hiking trails offer safe and close-up viewing, along with excellent photography opportunities.

Guest portrait at cultural celebration

Challenges and Preservation

Urban development, long-term drought, shrinking habitat, and inconsistent government funding threaten the Bosque and other wildlife preserves. These protected areas provide education, recreation, and a chance to participate in a natural cycle that has continued for thousands of years.

Story by Mara Christian Harris
Photography by Douglas Maahs

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What to see at Bosque Del Apache and Nearby

By
Ethan Chmura
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Experiencing Bosque Del Apache - Judy-Chicago-The-Dinner-Party

The Bosque del Apache sits on State Highway 1, eight miles from the village of San Antonio, NM. It is open year-round, from one hour before sunrise to one hour after sunset. Visitors pay a nominal entrance fee.

The visitor center offers a bookstore, informational videos, maps, and schedules. Front desk staff are available to answer questions. A 15-mile scenic automobile loop winds through the wetlands, with observation platforms for close wildlife viewing. Hiking trails and picnic sites are also available.

Camping and overnight parking are not allowed within the refuge. Nearby campsites and RV parks provide accommodations, and hotels in Socorro (20 miles north) and Truth or Consequences (60 miles south) make it easy to catch sunrise or sunset at the preserve.

Nearby RV Parks:

  • Bosque Birdwatchers RV Park – 1481 NM-1, San Antonio, NM 87832 | 575.517.6841
  • Chupadero Mountain View RV Park – 1523 NM-1, San Antonio, NM 87832 | 575.518.8264

Exploring Bosque Del Apache and Nearby

The Owl Bar and Café

Most visitors pass through San Antonio, home to three local burger joints. The most famous is the Owl Bar and Café, run by the same family since the late 1930s. Prospectors—and scientists working between Los Alamos and the Trinity atomic bomb site—once frequented the café.

The Owl Bar has served its signature green chile cheeseburger since 1945. Pair it with fries or onion rings and a cold beer for a true New Mexico experience.

The Very Large Array

Fifty miles west of Socorro lies the Very Large Array (VLA), a radio telescope facility operated by the National Radio Astronomy Observatory. Twenty-seven dish antennae (plus a spare) form a Y-shaped configuration that catches faint radio waves from space. Each dish measures 82 feet across, and tracks can stretch from two-thirds of a mile to 23 miles.

The VLA visitor center includes a theater, science exhibits, gift shop, and an outdoor self-guided walking tour. Standing beneath the massive dishes, it’s humbling to realize scientists are detecting signals from millions of years ago.

Through the Flower Art Space

Feminist artist Judy Chicago and her husband, photographer Donald Woodman, live and work in Belen, just south of Albuquerque. In 2019, they opened Through the Flower Art Space, a permanent exhibition dedicated to their work.

The nonprofit originally began in 1977 to support Chicago’s iconic The Dinner Party. Today, it continues to provide education and opportunities to learn about women’s history through art.

Truth or Consequences

Truth or Consequences, formerly Hot Springs, NM, changed its name in 1951 following a radio show contest. It serves as a convenient base for exploring southern New Mexico.

The town offers easy access to the Bosque del Apache (60 miles north), recreation at Elephant Butte Reservoir, geothermal hot springs, and quirky galleries and shops. Riverbend Hot Springs and Hotel provides themed rooms, private and public mineral springs, and an RV park overlooking the Rio Grande.

Story by Mara Christian Harris
Photo Credits: Judy Chicago
The Dinner Party, 1974–79
Ceramic, porcelain, textile
576 × 576 in (1463 × 1463 cm)
Brooklyn Museum, Gift of the Elizabeth A. Sackler Foundation, 2002.10
© Judy Chicago/Artist Rights Society (ARS) New York; Photo ©Donald Woodman/ARS NY

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Talking Tamales with Michael Benanav and Elena Arellano

By
Ethan Chmura
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Elena Arellano wraps a pork tamale.
Elena Arellano wraps a pork tamale.

Michael Benanav, a longtime resident of Dixon, stopped by to talk tamales with neighbor Elena Arellano, who surprised him with his own home’s backstory of unrequited love and a curse.

A Morning in Dixon with Michael Benanav and Elena Arellano

On an icy, gray morning in the final week of last year, I visited Elena Arellano at her home in Dixon. Snow flurries drifted down as she welcomed me into her warm kitchen. She was doing what she’s done every holiday season since 1972: making tamales. Customers drive from as far as Albuquerque, while others stop in from just down the county road. For them, her name has meant the taste of Christmas for 50 years.

Freshly prepared traditional tamales

Elena Arellano.

The Tradition of Holiday Tamales

Food historians trace the holiday tamale tradition back to ancient Mesoamerican rituals later woven into Christian festivals. Others point to practical reasons: tamales are easy to carry, simple to store, and affordable for feeding a crowd. Arellano doesn’t know the origin. “I just know it’s always been like that,” she said.

Learning the Craft

Arellano loved eating tamales since childhood and eventually decided to master making them. “I just experimented until I finally got the touch,” she explained, spreading masa paste onto corn husks. She blends corn flour with chicken stock and lard or oil. “Spread it on the shiny side of the husks,” she added. “It’ll stick to the rough side.”

“The mix should be moist, so you don’t dry out the masa,” she continued. “There’s nothing worse than a dry tamale.”

Nearby sat pots of pork simmered in red chile and calabacitas with green. These two varieties are her specialties. Working quickly, she scooped, spread, stuffed, and wrapped, her hands moving with practiced memory. “I enjoy making them, and people like eating them,” she said. In 2021 alone, she filled orders for 130 dozen.

Steamed tamales wrapped in husks with savory filling

Pork tamales in a steaming pot.

Sharing Food and Stories

During a break, Arellano offered me pork tamales she had steamed earlier. They were smooth and rich with chile heat. As we ate, conversation turned to family.

Though she and I had never spoken much before, we’d known of each other during my 28 years in Dixon. My home once belonged to her aunt, Mabel. Whenever someone asks where I live, I just say, “Mabel’s old house,” and they know exactly which adobe I mean. Arellano reminisced about swimming in the nearby river during childhood visits.

Close-up of handmade tamales with sauce and garnish

Elena Arellano wraps a pork tamale.

The Mystery of Mabel

When I moved in, the house had been abandoned for years. I learned from neighbors that Mabel was still alive but had long ago been committed to the state psychiatric hospital in Las Vegas. The story I heard was that she had been abandoned by a fiancé, and heartbreak drove her to madness.

“That’s not what happened at all,” Arellano told me.

Mabel was the youngest daughter of Victoriana and Leonardo Martinez, who built my house. “Everyone called him ‘long legs,’” she recalled. According to family lore, a woman tried to lure Leonardo away from his wife. When he refused, the woman—rumored to be a bruja—cursed his daughter Mabel.

Arellano remembered Mabel’s unusual ties to owls and the moon. Over time, her behavior grew more troubling. Fearing for her safety, her family placed her in the hospital, where she lived the rest of her life.

Reflections and Connections

The story left me wondering. Did I end up living here because Leonardo stayed faithful? Could love really prove stronger than magic? Or perhaps even a witch wanted more than spells—she wanted to be chosen.

“Wait, I have something for you,” Arellano said, handing me a laminated black-and-white photo of Leonardo and Victoriana standing outside their barn.

Later, I carried the photo back to my house. It felt like a reunion, bringing the couple home again through an image. Then I brought tamales to a friend recovering from COVID, continuing another tradition of sharing food and stories.

Authentic Mexican tamales plated for serving

Leonardo and Victoriana Martinez, with a couple of their grandchildren, in an undated photo.

Story and Photography by Michael Benanav

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Glamping Reimagined at Blame Her Ranch

By
Gabe Gomez
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A table full of wine glasses and dinner plates.

Glamping in New Mexico hits new heights at Blame Her Ranch, a 1,650-acre luxury Airbnb venue at Glorieta Mesa.

A woman smiles at an outdoor picnic table.

Glamping at Blame Her Ranch in New Mexico

New Mexico is a land of grand gestures. Whether hiking Santa Fe’s Aspen Vista in fall or soaking in Jemez hot springs, experiences here lean toward the extraordinary. Blame Her Ranch captures that spirit.

Owners Steve and Linda Blamer built the ranch with family in mind. When their daughter married there in 2018, wedding planners and florists encouraged them to share the property with others. “You have something here,” Linda recalls being told. That spark grew into today’s destination ranch, 45 minutes north of Santa Fe.

A glamping table setting with florals and candles.

The Main Lodge

The lodge sits high above the Santa Fe National Forest, reached by a dirt road lined with piñon trees. Inside, the house comfortably sleeps 24. Guests enjoy a vaulted great room with a 28-foot fireplace, a gourmet chef’s kitchen, a private movie theater, and sweeping dining and bar areas.

The dramatic features impress, but the quieter details linger: stone, wood, and leather accents, vast lawns, an infinity pool, and a 70-mile panoramic view.

A man holds a wine glass in his hand as he sits at a table outside.

Beyond “Glamping”

Glamping may be a trendy term, but Blame Her Ranch pushes it further. The property balances indoor luxury with imaginative outdoor spaces. A tipi sleeps two near the main lodge, while two Conestoga wagons recall the Santa Fe Trail. Each wagon spans over 180 square feet and sleeps four guests.

Southwestern décor abounds, mixing Native American art and cowboy motifs. The result feels both rooted in tradition and playful in spirit.

People at a table talk to each other.

Sustainability at the Core

The Blamers envisioned a ranch that works with, not against, its landscape. They hired San Isidro Permaculture to guide efforts in biodiversity, indigenous agriculture, and wildlife support. Conservation practices are visible throughout the property, ensuring the land thrives as much as its guests.

A bowl of mussels on a small plate.

Amenities vs. Experiences

Blame Her Ranch distinguishes itself through experiences as much as amenities. Guests can lounge at the cliffside pool, bake in an Italian stone pizza oven, or sweat on the yoga deck beside a sauna built on the mesa’s edge.

And then there’s the cauldron hot tub. At first glance, it looks like a giant pot suspended over flames—a scene from slapstick comedy. In reality, it’s a safe, state-of-the-art design by Steve Blamer and the only one of its kind in the United States.

A man at a picnic table listens to conversation at the table.

A Place to Celebrate

The Cliffside Gazebo remains the heart of Blame Her Ranch. Couples exchange vows overlooking endless horizons, often booking their stays on the spot. The ranch began as a wedding venue, but its appeal now stretches far beyond nuptials.

Under the Stars

Blame Her Ranch also hosts intimate celebrations. TABLE Magazine New Mexico joined the Blamers for a dinner party under the stars, with Chef Leslie Chavez preparing exquisite dishes paired with Gruet wines and Leaf & Hive beverages.

A an sits beside the fire next to a woman sipping wine.

A Calculated Accident

Steve Blamer calls the ranch a “calculated accident.” Yet the result feels intentional: a space that transforms guests. Like so many New Mexico landmarks, Glamping Reimagined at Blame Her Ranch leaves visitors seeing themselves—and their lives—differently under its wide desert sky.

A small mixed berry tart on a white plate.

Many thanks to the wonderful businesses who helped make our visit to Blame Her Ranch so spectacular:

Blame Her Ranch

Chef Leslie Chavez, Open Kitchen

Gruet Wines

Leaf & Hive

Peyote Bird Designs

Red River Mercantile

Shiprock Gallery

Sign of the Pampered Maiden

GRACE  

Story by Gabe Gomez
Photography by Gabriella Marks
Styling by Kitty Ault
Food and Recipes by Chef Leslie Chavez
Wines by Gruet
Beverages by Leaf & Hive

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The Best Hidden Gems of Albuquerque

By
Ethan Chmura
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Authentically Albuquerque man observes exhibit in The B. Ruppe Drugstore

Do you think you know New Mexico’s largest city? TABLE Magazine correspondent, Ungelbah Dávila-Shivers, uncovers the secret Albuquerque.

If you want to be bougie, don’t come to Albuquerque. If you want to get your hands a little dirty, eat red chile that tastes like my abuelita made it—may she rest in peace—and maybe wake up in a new kind of Old Town with a fresh tattoo and a really kickin’ pair of vintage boots, then keep reading.

Must-See Hidden Gems Around Albuquerque

This is the guide to the secret Albuquerque, the one without any hot air balloon or Tramway rides. The one Burqueños don’t want you to read. Aye! Just kidding, we do, because we want to see you here.

Beans, Burgers, and BBQ

When I moved here in 2011 after a decade in Santa Fe, I couldn’t find a decent salad to save my life. Now, we have microbreweries, distilleries, artisanal tacos, and vegan food trucks aplenty. Still, I stick to the classics, the foods that sustained me back when salad was just a garnish on the side of an enchilada.

Mary & Tito’s Cafe

My family is as New Mexican as you can get. Two things I heard my father criticize endlessly: cowboy hats on TV and red chile made anywhere but his grandma’s kitchen. “This is made from powder!” he shouted.

I once tried making chile sauce from powder in Grand Cayman after a week of rum drinking. Predictably, it was a disaster. TSA even stopped me because my baggies of red chile looked like cocaine on an x-ray.

Trust me when I say: Mary & Tito’s Red Chile Enchilada is the real deal.

El Modelo

I once told a fella that if he wanted to talk to me, he’d better bring tacos. That’s how I discovered El Modelo, a classic New Mexico diner since 1929. They have handmade tamales and breakfast all day.

No matter when your hangover hits, they’ll give you a smothered breakfast burrito and a cup of menudo, if that’s your thing. Or provide those Netflix-and-chill tacos. Imagine your gay best friend, but as a restaurant.

Mr. Powdrell’s Barbeque

I may not be a BBQ expert, but I know good from meh. Mr. Powdrell’s history dates to 1940, bringing flavors from Louisiana through East Texas to Albuquerque. Smells as good as it tastes. Wear your stretchy Thanksgiving pants.

Nexus Blue Smokehouse

For soul food, Nexus is a must. My husband is from central Texas, where brisket is practically a religion. From brisket to catfish to pulled pork, Nexus delivers charm, flavor, and authenticity.

The Biscuit Bread Pudding is unforgettable—tastes like his great-great aunt Tommy’s. That’s saying something.

Contemporary art installation titled Nexus in gallery space

Benny’s

If you want a day trip, Benny’s in Bosque Farms serves the best hamburger I’ve ever eaten. The Benny Burger comes with green chile, cheese, and guacamole. The star is the local beef, sourced from Nelson’s Meat Market on Old Coors since the 1970s.

I’ve heard that 50 years of cooking on the same grill gives the meat extra yumminess. Take a scenic drive down Isleta Boulevard through Isleta Pueblo to Bosque Farms to enjoy Albuquerque’s beautiful South Valley.

Bars with Character

I’m a bar snob—not in a pretentious way. I’m a Budweiser and Jameson kind of girl. My bar radar seeks personality, history, and just a touch of danger.

The Copper Lounge

Hide from your boss, meet a questionable Tinder date, or escape the Albuquerque sun with an early-afternoon scotch. Copper Lounge lets you vanish into the shadows, spy-novel style. It’s still dark and moody with a 1920s vibe and usually empty.

Silva’s Saloon

A short drive to Bernalillo is worth it. Opened in 1933, Silva’s is cash-only and covered in decades of memorabilia. Basically a museum that serves drinks.

Albuquerque Culture

Albuquerque’s authenticity is unmatched. Pretension takes a backseat to real life. Creativity blooms here as a byproduct of reality—tattooed on bodies, worn in clothes, expressed in backyards. Art isn’t just art; it’s manna.

Some of the world’s best artists live here quietly, creating on weekends and nights when the clock has stopped. Here are a few who’ve taken the biggest risk of all: investing in their dreams and their city to keep the Burque vibe alive.

The B. Ruppe Drugstore

Go south on 4th Street from downtown to the iconic B. Ruppe Drugstore. Since 1965, its pink sign has marked a hub for remedios and curendera arts. Secret Gallery, housed in the front, features powerful Chicano, Indigenous, and POC exhibitions.

The Barelas neighborhood, established in 1662—older than Old Town—beats with Albuquerque’s real heart.

Sculptural installation by artist BRuppe in exhibition setting

Other Vintage of Interest

While exploring Nob Hill, check out Pink Rhino (3503 Central Ave. NE E) and Off Broadway (3110 Central Ave. SE). Vinyl hunters will enjoy We Buy Music (4013 Central Ave NE), SloLow Vinyl (4710 Central Ave. SE), and Nob Hill Music (3419 Central Ave. NE).

Story and Photography by Ungelbah Dávila-Shivers

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A Look Inside Mesa Provisions Plus a Recipe from Chef Steve Riley

By
Gabe Gomez
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Plate of smoked chicken on a plate at MESA Provisions

Albuquerque’s Mesa Provisions is cooking up a quiet revolution.

Central Avenue’s Culinary Canvas

One would be hard-pressed to find an area in New Mexico with more culinary diversity than Albuquerque’s Central Avenue. This collage of international and multicultural foods is a symbol of how we eat, gather, and say goodbye. Although the pandemic made sport of the local restaurant scene, the most resilient endured to see the break of a new day. Meanwhile, others appeared as we reawakened from the grips of lockdown, as if to say they would rather surf the wave of the unknown than drown.

Mesa Provisions: A Subtle Discovery

If you drive the speed limit on Central, you will likely miss the sign for Mesa Provisions, which opened in August 2021. The subtle curb appeal of the exterior yields to a quiet, spare, and clean interior with a handful of tables, an ample bar, splashes of whimsy in the décor, and paintings by local artist Nikki Zabicki.

A Menu in the Details

The menu reflects the aesthetic, suggesting that your palate needs to pay attention to ensure nothing is missed. Consider the apricot ancho chile glaze on the smoked lamb ribs, red chile butter for the green chile biscuits, and chicken-skin “breadcrumbs” on the mac and cheese. The layers of ingredients, textures, and flavors seem endless.

Even more, the menu playfully shifts with the seasons, following the availability of ingredients sourced by local purveyors. Owner and Chef Steve Riley also brings his inspiration to the table.

Mesa Provisions restaurant New Mexico

Smoked Half Chicken
Red Chile, Cabbage Slaw, Pepita Crema served with Pinto Beans & Duck Fat Tortillas.

From Albuquerque to France and Back Again

Riley is a native of Albuquerque with a long kitchen pedigree that became fully realized, as many extraordinary things in food often do, in French cuisine. Under the tutelage of esteemed Chef Jennifer James at the now-closed Le Café Miche, Steve’s journey with food and cooking techniques began in earnest.

“I remember being amazed,” he says of many foods he tried for the first time. “I was learning ways of how things should and could be in French cooking.”

From there, Steve moved to California, where he spent a decade working with Chef Robert Bell at Chez Melange, followed by another seven years at Mama Terano, an Italian eatery he opened with Bell. After nearly 20 years, he decided to return home to Albuquerque with a vision of opening his restaurant.

Trout
Coconut Corn Curry Broth, Corn Chow Chow, Charred Tomato.

The Birth of Mesa Provisions

His re-entry into New Mexico included a stint as an executive chef at Farm to Table. Still, the ideas for what would become Mesa Provisions were never far from his mind. “I asked myself, what do I need out of a restaurant? What does Albuquerque need out of a restaurant? How can I make those things work together?”

Riley’s imagination exists in dimensions of both quality and quantity. Although some perennial dishes remain on the menu year-round, diners can always count on new creations that leave even the savviest eaters surprised—and satisfied.

“My goal is to make food that’s approachable and relatable. When people look at our menu and say, ‘I know what that is,’ it might not be how they remember it.”

Mole Sundae
Chocolate Chile Ice Cream, Duck Fat Caramel, Apricot, Nut & Seed Praline.

A New Chapter for New Mexico Foodways

We live in a part of the world where culinary excellence is often measured in green chile cheeseburgers and margaritas. To be clear, we’re huge fans of both. Still, neither alone captures the complexity and depth of New Mexico’s foodways.

Yet, with the same ingredients in play, a hometown chef manages to deliver well-orchestrated pandemonium. Chef Steve’s food points to something undiscovered, something new, something fresh—and always delicious.

Try Chef Steven’s recipe for Duck Fat Tortillas at home.

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Duck fat tortillas on a white plate with sauce

Duck Fat Tortillas      

  • Author: Chef Steve Riley
Print Recipe

Description

These duck fat tortillas are rich, tender, and flavorful, bringing a luxurious twist to a classic staple.

Ingredients

Scale
  • 30 g vegetable oil
  • 30 g duck fat
  • 184 g + 122 g milk
  • 390 g AP flour, nonbleached
  • 10 g baking powder
  • 10 g salt

Instructions

  1. In a small saucepan place oil, duck fat, and 184 g of milk on medium-low heat until warm, careful not to scorch milk.
  2. In a mixing bowl, combine flour, baking soda, and salt; mix combine. Add fat mixture and remaining milk to dry ingredients.
  3. Mix by hand until shaggy dough forms. Turn out onto a lightly floured surface and knead until smooth, about 5 minutes.
  4. Wrap tightly with plastic wrap and let rest at room temperature for one hour. Form into a disc and cut into 8-10 potions, rolling each portion into a ball and then flattening.
  5. Cook on a hot comal for 3 minutes per side or until lightly browned. Cover with a kitchen towel to keep warm and repeat.

Did you make this recipe?

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

Recipe by Chef Steve Riley
Story by Gabe Gomez
Photography by Gabriella Marks

Subscribe to TABLE Magazine‘s print edition.

Recipes from Dakota Weiss and Coyote Cafe

By
Ethan Chmura
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0
Coyote Café’s Chef Dakota Weiss posing behind greenery

Coyote Café’s Chef Dakota Weiss created three recipes for TABLE Magazine, each beginning with a locally grown ingredient. TABLE’s Editor at Large Gabe Gomez admired her precise mise en place, tasted the dishes, and shared the experience.

American author Thomas Wolfe once suggested, wistfully, that you can never go home again. He believed that the experiences serving as the brick and mortar of memory are sometimes best left in the past. However, in a kitchen, the story often unfolds differently.

For example, think about the faces and lives behind the line. Picture a chef who discovered her love for food through endless prep work, marathon doubles, and the chaos of brunch rushes. Over time, those repetitive acts built a career that stretched across esteemed restaurants, national cooking shows, and a restaurant empire in California. Along the way, accolades piled up.

Dakota Weiss from Coyote Café Dreams Up Three Recipes

Now consider Dakota Weiss, executive chef at Coyote Café, the storied Santa Fe restaurant where she once staged after culinary school. Today she leads its latest evolution of Southwestern cuisine. Therefore, just this once, Thomas Wolfe may have been wrong. She has come home again––with fresh, imaginative, and palate-tingling results.

Because Dakota’s distinctive voice brings worldly nuance to Santa Fe’s food scene, we invited her to highlight local ingredients in three new recipes. On one recent morning, we watched her in the calm of Coyote’s kitchen as she transformed those ingredients. As a result, each dish felt rooted in memory (does anyone recall the thrill of 1970s Pop Rocks candy?) yet alive and relevant in the present.

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Coyote cafe asparagus and croutons

Grilled Asparagus, Hatch Green Chile Ricotta, Bitter Greens, Truffled Mustard Vinaigrette, Brioche Croutons

  • Author: Dakota Weiss
  • Yield: Serves 4
Print Recipe

Description

This elegant salad layers smoky grilled asparagus with Hatch green chile ricotta, bitter endive, brioche croutons, and a truffled mustard vinaigrette for a vibrant balance of flavors and textures.

Ingredients

Scale

For the asparagus:

  • 1 bunch extra-large asparagus
  • Pinch sea salt
  • Pinch black pepper
  • 2 tbsp EVOO

For the Hatch Green Chile Ricotta Cheese:

  • 1 gal whole milk
  • 2 cups heavy cream
  • ½ cup lemon juice
  • 2 tbsp distilled vinegar
  • 2 cups hatch green chile, roasted, peeled, and diced
  • ½ tbsp kosher salt

For the Truffled Mustard Vinaigrette:

  • 2 shallots
  • 2 garlic cloves
  • 2 tbsp whole grain mustard
  • ½ cup lemon juice
  • ½ cup rice vinegar
  • 1 cup EVOO
  • ½ cup white truffle oil
  • Kosher salt to taste

For the Brioche Croutons:

  • 1 cup brioche, cut into micro-small dices
  • ¼ cup EVOO
  • Kosher salt to taste

For the salad:

  • 2 red endives
  • 2 yellow endives
  • 2 tbsp chives, chopped
  • Kosher salt to taste
  • Black pepper to taste

Instructions

For the asparagus:

  1. Cut the bottoms of the asparagus to get rid of the woody stems.
  2. Toss the asparagus with the salt, pepper, and olive oil
  3. Grill on high heat until lightly charred. The asparagus should still be crunchy.

For the Hatch Green Chile Ricotta Cheese:

  1. Add the milk and cream into a heavy-bottomed pot. Bring to a boil.
  2. Turn off the heat and add the lemon juice and vinegar.
  3. Stir a few times until you see the milk start to curdle.
  4. Slowly pour the contents of the pot into a bowl that is lined with cheesecloth. Let the whey completely drain out of the curds.
  5. Gently scrape the curds off the cheese cloth and put into a bowl.
  6. Chop the green chile finely and stir into the curds.
  7. Season the cheese with salt to taste.

For the Truffled Mustard Vinaigrette:

  1. Using a hand blender, add the shallots, garlic, mustard, lemon juice, and rice vinegar into a large jar and mix well. Slowly add the two oils to emulsify and then season with salt.

For the Brioche Croutons:

  1. Sauté the brioche in the oil until golden brown and season with salt. Pour onto a sheet tray lined with paper towels to soak up extra oil.

For the salad:

  1. Toss the endives with the truffled vinaigrette, chives, salt, and pepper.

Building the plate:

  1. Pipe the Hatch Green Chile Ricotta Cheese into a long rectangular shape. Carefully place the endive, alternating the red and yellow, into the ricotta at an angle. Place about 5 grilled asparagus lying next to the endive. Sprinkle the croutons all over. Drizzle a little of the truffled vinaigrette over the whole dish.

Did you make this recipe?

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

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Hands holding a pate with a quail on it

Grilled Quail with Truffled-Balsamic Reduction, Mesilla Pecan-Fig Crumble & Aji Amarillo

  • Author: Dakota Weiss
  • Yield: Serves 4
Print Recipe

Description

This dish pairs smoky grilled quail with a rich truffled-balsamic reduction, a sweet-savory Mesilla pecan-fig crumble, and the vibrant heat of aji amarillo.

Ingredients

Scale

For the quail:

  • 4 quails
  • 2 rosemary sprigs
  • 2 thyme sprigs
  • Salt to taste
  • Black pepper to taste
  • 2 garlic cloves
  • ¼ cup blended oil

For the Truffle-Balsamic Reduction:

  • 1 cup balsamic vinegar
  • ¼ cup white truffle oil
  • ¼ cup soy sauce
  • 1 ½ tbsp cornstarch
  • 1 tbsp cold water

For the Mesilla Pecan-Fig Crumble:

  • 6 oz Mesilla pecans, toasted
  • 4 oz dried Mission figs
  • 1 tsp Urfa Biber chili flakes
  • 1 tsp cumin
  • 1 tsp hibiscus, dried
  • 1 tsp juniper berry
  • Kosher salt to taste

Instructions

For the quail:

  1. Clip the wings off the quail. Poke a tiny hole in one of the legs and pull the tip of the other leg through that so it looks like the legs are naturally crossed.
  2. Add the herbs, garlic, and oil in a blender and mix well.
  3. Rub the herb puree all over the quail and allow them to marinate for an hour or so.

For the Truffle-Balsamic Reduction:

  1. Add the balsamic vinegar, truffle oil, and soy into a pot and bring it to a boil, reducing the mixture by a quarter.
  2. Whisk together the cornstarch and water.
  3. Slowly add that mixture to the reduction and cook out the starch. The sauce should thicken until it coats a spoon.

For the Mesilla Pecan-Fig Crumble:

  1. Take all ingredients and add to a Robot-Coupe food processor. Mix until you have a crumble-like consistency.

Building the Plate:

    1. Grill the quail for about 2 ½ minutes on each side getting nice grill marks.
    2. Using a spoon, make a circle (1 ½ times larger than the quail) with the truffle balsamic. Place the grilled quail right on top of that.
    3. Put the pecan crumble on top of the quail breast.
    4. Add a dollop of Aji Amarillo paste to the plate.
    5. Garnish with any herbal microgreens.

Did you make this recipe?

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

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Buttermilk Vanilla Panna Cotta, Local Honey-Macerated Strawberries, Basil Sorbet and Strawberry Pop Rocks

Buttermilk Vanilla Panna Cotta, Local Honey-Macerated Strawberries, Basil Sorbet & Strawberry Pop Rocks

  • Author: Dakota Weiss
  • Yield: Serves 4
Print Recipe

Description

This playful dessert layers silky buttermilk vanilla panna cotta with honey-macerated strawberries, refreshing basil sorbet, and a nostalgic crunch of strawberry Pop Rocks.

 
 

Ingredients

Scale

For the Buttermilk Vanilla Panna Cotta:

  • 2 tsp gelatin powder
  • 3 tbsp cold water
  • 2 cups heavy cream
  • ½ cup sugar
  • 1 tbsp vanilla bean puree
  • 1 tsp kosher salt
  • 1 ¼ cup buttermilk

For the Basil Sorbet:

  • 2 oz basil leaves
  • 1/3 cup lemon juice
  • 1 cup sugar
  • 2 ½ cups water

For the Honey-Macerated Strawberries:

  • 1 pt strawberries, sliced thinly
  • 4 tbsp honey (local wildflower is my fave)
  • Pinch of salt

Instructions

For the Buttermilk Vanilla Panna Cotta:

    1. Bloom the gelatin in the cold water and set aside.
    2. Add the cream, sugar, vanilla, and salt and heat just until the sugar is melted fully.
    3. Slowly whisk in the gelatin, making sure all of it melts.
    4. Take off the heat and whisk in the buttermilk.
    5. Pour into ramekins or bowls that you plan to serve it in.
    6. Chill until set, about 2 hours.

For the Basil Sorbet:

  1. Puree the basil with the lemon juice.
  2. In a saucepan, add the sugar and water and cook until the sugar is fully melted.
  3. Remove from the heat and add the basil lemon juice.
  4. Pour into an ice cream maker and spin until the mixture becomes frozen and creamy-looking.

For the Honey-Macerated Strawberries:

  1. Add all ingredients together and stir well.

Building the plate:

  1. Add the strawberries on top of the panna cotta. Scoop on some basil sorbet and sprinkle it with 1 package of Strawberry Pop Rocks.

Did you make this recipe?

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

Recipes by Dakota Weiss
Story by Gabe Gomez
Photography by Gabriella Marks

Subscribe to TABLE Magazine‘s print edition.

Have a Stay at Los Poblanos Historic Inn

By
Ethan Chmura
-
0
Of Lavender Roses and Self Care lavendar field

TABLE Magazine continues its art of the staycation series with a visit to the historic inn, spa and organic farm at los poblanos.

The last few years have been stressful as we struggled to maintain our health, jobs, families, and sanity. Besides hearing “you’re on mute” in countless Zoom meetings, another phrase echoed frequently: self-care. Self-care looks different for everyone—reading quietly, sipping wine in the bathtub, or binging a favorite TV show. For me, it also means a staycation with my best friend to a beautiful hotel featuring a spa, pool, restaurant, bar, and expansive grounds. However, most importantly, a wellness yurt for morning yoga. Los Poblanos Historic Inn & Organic Farm, located in Los Ranchos de Albuquerque on 25 acres of lavender fields and gardens, fulfills all of these desires.

Staying at Los Poblanos Historic Inn

Upon checking in on a recent Friday afternoon, the scent of lavender immediately welcomed us. We admired the talents of the Inn’s 1930s architect, John Gaw Meem, as we dropped our bags in the North Field room. Located north of the lavender fields, the room was large and charming, with crisp white bedding, Spanish colonial-style décor, a wooden wet bar, and a comfortable patio overlooking artichokes and sunflowers.

Los Poblanos Historic Inn

The sun was hot. Very hot. We quickly changed into our bathing suits and headed to the outdoor saltwater pool at the center of the guest facilities. The pool attendant offered striped beach towels and a cocktail list. We ordered lavender margaritas, tequila cocktails with a lavender-sugar rim, perfect under the relentless afternoon sun. As dark thunderclouds gathered, we carried our drinks back to the patio and sipped silently, appreciating the Southwest rain.

Dining at Campo

We changed into summer linen and made a short, rainy sprint to Campo bar and restaurant. While waiting for our dinner reservation, we enjoyed the Nosh Board, a charcuterie platter of meats and cheeses drizzled with 22-year-old Monticello Balsamico, which balanced the fruitiness of the cheese and elevated the cured meats. Paired with sparkling Blanc de Noir from Gruet, it was a perfect start.

Seated on the Campo patio, we ordered a bottle of 2018 Atamisque Malbec from Valle de Uco, Argentina, alongside Braised Lamb Birria and native beef strip loin. The lamb birria, stewed in chili and spices, arrived with vegetables, blue corn hominy, and a warm wheat tortilla to soak up the broth. The beef was coated in salsa macha made from toasted chili, garlic, oil, and sesame seeds, served with roasted potatoes and vegetables. Both dishes were spicy and warming on a cool, damp evening. Dessert included an exceptional crème brûlée paired with Fonseca 20-year Tawny Port from Portugal. Campo shares recipes for its Lavender Margarita and Lamb Birria as well.

Morning Yoga and Farmers’ Market

By morning, the rain had stopped, leaving drops glistening on the hollyhocks. We headed to a gentle yoga class in the Wellness Yurt, nestled among tall trees on the south side of the property. The tent’s skylight and bay windows brought nature into our practice. Los Poblanos provided mats, blankets, and blocks arranged in a circle. The hour-long session emphasized breathing, moderate stretching, and fundamental techniques, helping us relax and unplug.

Later, we borrowed cruiser bicycles and rode to the Los Ranchos Farmers’ Market. This small market offered produce, foods, and crafts—from Mexican spring onions and tomato plants to local honey and glass hummingbird feeders. We sipped cucumber-mint lemonade, nibbled homemade cheese pastries, and listened to classical guitar music. The scene felt idyllic and small-town perfect.

Interior of Town & Ranch

Spa Bliss at Hacienda Spa

Back at Los Poblanos, we indulged in a therapeutic massage and dry body scrub at the Hacienda Spa, housed in the original family home designed by Meem. The changing room featured dove-gray robes, slippers, and painted panels by Paul Lantz, transporting us to a glamorous, F. Scott Fitzgerald-inspired world.

In the waiting lounge, we relaxed near the fireplace, whose mantel reads, “and that upon honesty of work depends.” Lavender essential oils scented the massage room. The exfoliation began with circular motions to slough off dead skin, followed by a Swedish-style therapeutic massage. After 50 minutes, we were led to the interior courtyard. This is where we were sipping cherry-infused water while lounging under umbrellas and enjoying the star-shaped fountain.

Exploring the Grounds

Los Poblanos boasts diverse plantings, from lavender fields to vegetable gardens to pollinator-friendly landscaping. A special rose garden, designed in 1932 by Rose Greely—the first female Harvard landscape architecture graduate—adds romantic charm. Summer blooms make the property magical.

Before leaving, we peeked into the Library Bar, open only to lodgers Sunday through Wednesday evenings. Our staycation had ended too soon, but it certainly will not be our last.

Story by Suzy Santaella
Photography courtesy of Los Poblanos

Subscribe to TABLE Magazine‘s print edition.

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