Home Blog Page 19

Discover Something New at the Contemporary Hispanic Market 2025

0
Ramona Vigil-Eastwood, stands in front of a large wooden door with decorative metalwork and a window at Contemporary Hispanic Market
Ramona Vigil Eastwood is also Arts Director at the New Mexico State Fair

Born and raised in New Mexico, Contemporary Hispanic Market president Ramona Vigil-Eastwood has always been about breaking molds. She dates her career in the arts all the way back to the first grade, when as a Spanish speaker at an English-speaking school, she’d pass her time in class by drawing. She learned she “could draw anything — whatever was coming out of my head,” she says.

Contemporary Hispanic Market, July 26 – 27, 2025

Today, she strives to show fellow artists that they are limited only by their own imaginations. “We bring in artists that are versatile, who don’t stick to a traditional form of work,” she says. The market’s categories include ceramics, fiber and textiles, jewelry, glass art, watercolors, metalwork, mixed media art, sculpture, woodwork and recycled found object work, to name just a few. All artists are New Mexico residents and must be of at least one-quarter Hispanic descent. The market draws collectors from across the country and beyond to see the best of contemporary Hispanic art, often with roots in Spanish aesthetics and artistic traditions like tinwork, retablos and woodcarving, but always with a fresh twist. For Vigil-Eastwood, ingenuity is the key: “We let them be free with their artwork so that they can keep creating.”

How the Artists Join the Market

A yearly jury process ensures that the market brings in new artists and keeps the work of returning artists fresh. At this year’s market, she’s thrilled to be introducing 44 new artists, as well as many familiar faces. “That gives me the most joy to know that these folks are still out there working on their art and their craft,” Vigil-Eastwood says. She’s particularly excited to welcome returning artists like Marco Antonio Oviedo II, a santero who also creates bronze artifacts that bring the spirits of goddesses, saints and heroes to life, and first-time exhibitor Ignacio Godinez, who crafts Western-themed sculptures and life-size scenes out of barbed wire salvaged from ranches where he works as a fence contractor.

An abstract metal sculpture, possibly of Hispanic art, stands in front of a light brown building with the words "Hispanic Arts" on its facade.

The market began in the early eighties with a handful of booths in the courtyard of the Palace of the Governors. Today, 134 booths span four blocks on Lincoln Avenue and Marcy Street, just off the Santa Fe Plaza. Traditional Spanish Market takes place on the same dates, so plan to check out both events for a weekend full of appreciation of New Mexico’s rich cultural heritage.

A professional jewelry designer in her own right, Vigil-Eastwood has been active in the art world since 1976, raising her four children while traveling to art shows across the country. Her kids describe “growing up underneath a table” at their mom’s art shows, swearing they’d grow up to get “real jobs —” but they all ended up in the arts anyway. This year she’s proud to show her own jewelry at the Contemporary Hispanic Market.

Story by Annabella Farmer
Photos by Gabriella Marks

Subscribe to TABLE Magazine‘s print edition.

Spanish Gin and Tonic

0
A Spanish Gin and Tonic cocktail, garnished with dried orange and lime slices and peppercorns, is presented in a large stemmed glass.

Step into Still Spirits Tasting Room in Albuquerque, a haven for the discerning drinker. They’ve transformed an old industrial building into a vibrant hub of cocktail culture and spirit production. The in-house distillery provides the foundation for an imaginative cocktail menu, showcasing the versatility of their handcrafted spirits. From classic recipes reimagined to bold, experimental concoctions, they’re dedicated to pushing the boundaries of flavor. This Spanish Gin and Tonic continues the sensory journey with a taste of summer, and an invitation to unwind on a warm afternoon.

Why Wheeler’s Gin in This Spanish Gin and Tonic?

Besides the fact that this delicious gin comes from Santa Fe, Wheeler’s Western Dry Gin excels in flavor. It’s goes down smooth with earthy notes of aromatic sage, cactus flower, juniper, and osha root. The reason it works so well in this Spanish Gin and Tonic is because it embodies all the gems of the Southwest. You can even take things a step further by experimenting with garnishes like black peppercorns, basil, tajin-coated limes, or even wedges of tomatoes.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A Spanish Gin and Tonic cocktail, garnished with dried orange and lime slices and peppercorns, is presented in a large stemmed glass.

Spanish Gin and Tonic


  • Author: Clay, Still Spirits

Description

What makes a Spanish Gin and Tonic? The garnishes, of course!


Ingredients

Scale
  • 2 oz Wheeler’s Western Dry Gin
  • .75 oz tonic syrup
  • .25 oz lime juice
  • Top with soda water
  • Dress up your cocktail to have a seasonal vibe with fresh herbs, fruits/citrus, peppercorns, etc.! Get creative!


Instructions

  1. Add all ingredients including garnish into a large wine glass, Add ice and top with soda.

Recipe by Clay, Still Spirits
Story by Andrea Duran
Styling by Anna Franklin
Photography by Laura Petrilla

Subscribe to TABLE Magazine‘s print edition.

Every Rose Has Its Thorn Spicy Cocktail

0
A vibrant pink cocktail is presented in a rocks glass filled with ice, garnished with two dried lime wheels and a small rosebud.

You’ll find mixologist Alex Basinger behind the bar at Nob Hill’s Central Bodega, the welcoming, upscale wine and cocktail bar that makes you think a European bistro has landed in Albuquerque. His summer sipper has its roots at Vail’s Root and Flower. Its subtle layering of flavors–a mélange of cassis, mint, cucumber, ginger, and a unique jalapeño vodka–have found their home at Central Bodega. A testament to refreshing innovation, it invites you to savor the unexpected harmony of sweet, cool, and spicy notes.

Crème de Cassis, What Is It and Why Use It In This Spicy Cocktail?

Crème de Cassis is a black currant liqueur that comes from the Burgundy region of France. Makers macerate black currants in alcohol and then sweeten the infusion with sugar. This imparts a rich, intensely fruity flavor that carries a pleasant tartness and a hint of earthiness. When introduced into a spicy cocktail recipe, it acts as a perfect counterpoint. The rich berry notes and touch of acidity in Crème de Cassis can mellow and round out the sharp heat of a spicy spirit while still keeping a kick beneath it alll.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A vibrant pink cocktail is presented in a rocks glass filled with ice, garnished with two dried lime wheels and a small rosebud.

Every Rose Has Its Thorn


  • Author: Andrea Duran

Description

Spice up your life with complex flavors of jalapeño, ginger, and blackcurrant. 


Ingredients

Scale


Instructions

  1. Add all ingredients into the shaker, shake and strain into rocks glass over ice. Garnish with dehydrated lime wheel and rose bud.

Recipe by Alex Basinger
Story by Andrea Duran
Styling by Anna Franklin

Photography by Laura Petrilla

Subscribe to TABLE Magazine‘s print edition.

A Harvest Mix of Peppers and Labneh

0
A scorched harvest mix of peppers sit on a cutting board with labneh smeared beside them and herbs sprinkled over top.

A Harvest Mix of Jimmy Nardello and Lipstick Peppers can make a beautiful adornment to your summer table. They’re pan seared with garlic and sit atop a swirl of creamy labneh that’s finished with a generous sprinkling of toasted pine nuts. This toss up comes from the Kitchen in Santa Fe (located on the grounds of Plants of the Southwest) where farm to table is the process every single day. It’s something so simple, but point perfect. “We like real food,” says Chef Olive Tyrrell, “and we want people to feel nourished as well as happy and excited and inspired by the food.”

A harvest mix of peppers gets cooked in a pan on a gas stove with utensils sitting in the background.

What is Labneh?

Hailing from the Middle East, labneh or yogurt cheese is actually much simpler than the name implies. The process is essentially just straining yogurt, which sheds the whey that you normally see in yogurt. This makes it reminiscent of Greek yogurt, which people make in a similar way, but it’s even denser, richer, and thicker. Think of an almost cream cheese consistency that’s brilliantly spreadable. Its flavor mingles tanginess with a hint of sea salt. In our Harvest Mix of Peppers, it also cools down the immediate heat and lets you enjoy the depth these bundles carry. Rather than just tasting fiery, labneh allows you discover a whole new pepper profile you didn’t even realize existed.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A harvest mix of peppers gets cooked in a pan on a gas stove with utensils sitting in the background.

A Harvest Mix of Peppers


  • Author: Chef Olive Tyrrell
  • Yield: Serves 4

Description

The creamy labneh cools down the spice of these powerful peppers.


Ingredients

Scale

For the labneh: 

  • 16 oz. container of whole milk Greek yogurt
  • Sea salt

For the peppers:

  • ½ lb of sweet peppers, such as Jimmy Nardello and/or Lipstick*
  • 45 tbsp olive oil
  • 2 cloves of garlic, peeled
  • 2 tbsp pine nuts, toasted
  • Flaky salt, such as Maldon
  • Fresh herbs, to garnish


Instructions

For the labneh:

  1. Line a small strainer with a piece of cheese cloth or clean tea towel.
  2. Place the strainer on top of a bowl.
  3. Place the yogurt in the cheese cloth-lined strainer and gather up the edges and twist them together.
  4. Periodically, give the cheese cloth a squeeze to remove excess liquid.
  5. The labneh is ready when it has thickened so that it is spreadable but not pourable – this should take several hours.
  6. When ready, season lightly with sea salt, place in a clean jar or bowl, and refrigerate until ready to use. This will make more than you need but it will keep in the refrigerator.

For the peppers:

  1. Heat a frying pan over medium-high heat. Add the olive oil to warm, then the peppers. Sear until they’re blistered and softened.
  2. Add the garlic and continue cooking for a few more minutes, then season with some flaky salt and remove from the heat.
  3. Spread the labneh on the bottom of a platter, top with the roasted peppers, and sprinkle with the toasted pine nuts and fresh herbs. Serve hot or at room temperature.

Notes

Jimmy Nardello is an Italian heirloom pepper brought to the U.S. in the late 1880s. It has a sweet, deep flavor – not spicy – and is perfect for frying. It’s about 6-8” long and can be used in combination with the smaller, vibrant red Lipstick peppers.

Recipe by Chef Olive Tyrrell
Story by Julia Platt Leonard
Photography by Tira Howard

Subscribe to TABLE Magazine‘s print edition.

Roasted Cabbage Salad 

0
A person squeezes fresh juice over top of a Roasted Cabbage Salad sitting on a stone rectangular plate.

Chef Olive Tyrrell of farm-to-table restaurant the Kitchen in Santa Fe (locate on the grounds of Plants of the Southwest) makes a Roasted Cabbage Salad with fresh wedges and quick pickled cucumbers alongside sliced apples and pears. Herbs from their garden and tangy cornichons add to the mix. Then, the entire creation is topped off with a creamy dill vinaigrette. A perfect summer salad that is inspired by local farmers and the nursery itself. “Since we’re on the grounds of a plant nursery, why not highlight a plant-based diet? You make that connection between what you can eat, and what’s on the land,” she says.

A fork and knife lay over a half eaten Roasted Cabbage Salad on a stone rectangular plate.

Picking Out the Best Cabbage for a Roasted Salad

While you want a firm head of cabbage whenever you’re picking one out in general, this is even more important when roasting cabbage. Roasting soft cabbage is going to have a soggy texture while firm cabbage gets you the crispness you wish for. When you find a cabbage has tightly packed leaves and a core that’s very firm, that’s your winner. We also recommend chopping up the head of cabbage yourself so you can ensure that the wedges stay intact. When it comes to the color choice between green and purple cabbage…we’ll leave that up to you!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A stone rectangular plate holds a Roasted Cabbage Salad on a wood table beside a container of salt.

Roasted Cabbage Salad 


  • Author: Chef Olive Tyrrell
  • Yield: Serves 4-6 1x

Description

Roasting cabbage can take a salad from tasty to extraordinary.


Ingredients

Scale

For the quick pickled cucumbers:

  • 2 cups sliced small Persian/pickling cucumbers
  • ½ cup vinegar
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 cup water

For the vinaigrette:

  • 1/2 cup fresh herbs, roughly chopped – a mix of mint, parsley, basil, dill
  • Zest and juice of 1 lemon, about 2 tbsp of juice
  • 1 tbsp Greek yogurt
  • 2 tsp maple syrup
  • 5 tbsp olive oil

For the salad:

  • 1 large head of cabbage
  • 45 tbsp olive oil
  • Juice of half a lemon
  • About 12 cornichons, sliced in half
  • 1 apple or pear, cored and sliced thinly


Instructions

For the quick pickled cucumbers:

  1. Place the cucumbers in a clean glass jar.
  2. In a small pan, heat the vinegar, sugar, salt and water. Heat until the sugar is completely dissolved.
  3. Pour the pickling solution over the cucumbers. Place a lid on the jar and set aside until cool and ready to assemble the salad.

For the vinaigrette:

  1. Place all of the ingredients in a blender and blitz until you have a smooth and creamy dressing.
  2. Place the dressing in a clean glass jar and set aside until ready to assemble the salad.

For the salad:

  1. Preheat oven to 375 degrees.
  2. Remove any wilted outer leaves of the cabbage. Slice it in half, then quarters and then wedges. Remove some but not all of the core, so the wedges stay intact.
  3. Toss with the olive oil and roast until the wedges are wilted and crispy on the outside – about 30 minutes. Turn the wedges periodically to ensure they cook evenly.
  4. Remove from the oven, toss with the lemon juice, cornichons, apple or pear, and the quick pickles – you may have more pickles than you need but they store beautifully in the refrigerator for another meal.
  5.  Drizzle over the creamy yogurt dressing and serve.

Recipe by Chef Olive Tyrrell
Story by Julia Platt Leonard
Photography by Tira Howard

Subscribe to TABLE Magazine‘s print edition.

Seasonal Summer Recipes from the Kitchen Santa Fe

0
A person serves a vibrant salad as a taste of the seasons on a plate, showcasing fresh, seasonal ingredients in a cozy kitchen setting.

Chef Olive Tyrrell (and Pastry Chef Chase Maus, who joined Olive for a season at the Kitchen) invited TABLE in for an afternoon of seasonal summer recipes in the Kitchen, a singular and singularly appealing restaurant.

There’s no menu and it’s lunch only. Dishes change daily and they’re always vegetarian. The kitchen is open and the chefs not only cook the food but serve it and clean up afterward. For an intensely loyal band of customers and lucky first-timers able to nab a reservation, the Kitchen at Plants of the Southwest is more like eating at a best friend’s home than a restaurant. And every bite you eat is driven by what’s available and in season from local farmers.

Tasting the Summer Season Recipes at the Kitchen Santa Fe

A Harvest Mix of Peppers

A dish features a swirl of creamy white labneh topped with pan-seared Jimmy Nardello and Lipstick peppers and a generous sprinkling of toasted pine nuts.

Jimmy Nardello and Lipstick peppers pan seared with garlic – both from Desert Frost Farms – sit atop a swirl of creamy labneh that’s finished with a generous sprinkling of toasted pine nuts. Something so simple but point perfect. “We like real food,” says Olive, “and we want people to feel nourished and happy and excited and inspired by the food.”

Roasted Cabbage Salad

A colorful salad with roasted cabbage wedges, quick pickled cucumbers, sliced apples and pears, herbs, and cornichons, topped with a creamy dill vinaigrette.

Olive roasts wedges of cabbage and serves them with quick pickled cucumbers and sliced apples and pears from Plants of the Southwest’s own fruit trees. Herbs from their garden and tangy cornichons add to the mix and the entire creation is topped off with a creamy dill vinaigrette. A perfect summer salad that takes inspiration from local farmers and the nursery itself. “Since we’re on the grounds of a plant nursery, why not highlight a plant-based diet? You make that connection between what you can eat, and what’s on the land,” she says.

Little Gem Salad

A black abstract bowl holds a little gem salad with roasted carrots and pear slices on top.

Slivers of pears and Japanese turnips from La Capilla Farm, briny capers, and roasted farm carrots from Desert Frost Farms sit alongside crunchy little gem lettuce from Ground Stone Farm. A salad starts off every meal at the Kitchen which is always two-courses (three if you’re smart and order dessert) and always vegetarian. “When I first started, people looked at me like I had two heads when I told them there was no menu and no choice and it was vegetarian. People were either upset, or disgruntled, or pleasantly surprised,” Olive laughs.

Roasted Tomato Salad

A close-up of a serving of roasted tomatoes still on the vine, accompanied by small balls of mozzarella and black olives.

Tomatoes are roasted whole on the vine and served with bitefuls of baby mozzarella and inky black olives. A simple drizzle of olive oil and just-picked fresh mint leaves and chive flowers, and the dish is complete. Olive’s cooking depends on what’s available, not by a recipe. “I have no idea what I’m going to make with it. I just know that I want to buy it and then I’ll figure it out. And sometimes I figure it out on the fly. I like that it keeps me challenged and excited and happy in the moment.”

Fresh Tomato Salad with Tahini Dressing & Dukkah

A bowl of vibrant red tomatoes, sliced and whole, is mixed with herbs and topped with a creamy tahini dressing and a sprinkle of dukkah.

Raw tomatoes are adorned simply with a tahini dressing and dukkah – a house-made blend of sesame seeds, poppy seeds, pistachios, and coriander seeds that are toasted and crushed in a mortar and pestle. Something like a perfectly ripe tomato should always take center stage, Olive feels. “Watching and waiting for different foods all year is really exciting,” she says. “You know when this tree is going to bloom or this thing is going to be in season and then you get to plan your menu around that. And people get really excited about it.”

Charred Lemon Sparkling Soda

A refreshing Charred Lemon Sparkling Soda is served in a glass with a large ice cube and a lemon wedge.

The perfect summer quencher made with the Kitchen’s own local herb-infused simple syrup. Not only does Olive work closely with local farmers but also draws on fruit and herbs from the nursery. It’s an idea of casual dining that’s European in feel. “You can find these little places in Italy or France where the mom and dad are growing everything, and they cook, and you eat whatever they make. That’s the idea.”

Citrus and Sage-infused Olive Oil Cake

A light-colored olive oil cake with a dusting of powdered sugar is topped with a dollop of frosting.

A classic olive oil cake with hints of citrus and sage gets a topping of cardamom, mascarpone, and tahini frosting. A heady mix of stewed and spiced apples from Plants of the Southwest’s fruit trees finishes it off to perfection. Sage brings a savory element to the dessert that Chase seeks in his baking. “Sage and bay leaf have always been a go-to for me when balancing the sweet with the savory. They both have such a complex depth.”

Souffléd Pumpkin Cheesecake

A slice of pumpkin cheesecake is garnished with sage leaves, a peppercorn and apple cider vinegar caramel drizzle, and a sprinkle of flaky sea salt.

The first pumpkins of the season inspire this earthy cheesecake that is redolent of vanilla, nutmeg and cloves. It has a peppercorn and apple cider vinegar caramel, sage leaves, and a sprinkle of flaky sea salt on top. Of his time at the Kitchen, Chase says it was an invaluable opportunity to connect with local farmers. “The more we can do to bring ourselves in closer contact to farms, the better it is for us as creators … as humans. It feels so special to directly contribute to the success of local farmers and to showcase their beautiful crop. An honor really!”

Special thanks to Gail Haggard owner of Plants of the Southwest. The Kitchen is open from March 26 through late October. Pastry Chef Emelie Richardson returns this season to join Olive in the kitchen. 595-913-1911

Story by Julia Platt Leonard
Recipes by Chef Olive Tyrrell
Photography by Tira Howard

Subscribe to TABLE Magazine‘s print edition.

Little Gem Salad

0
A person drizzles a spoonful of vinaigrette onto a little gem salad in a black abstract bowl with a yellow cocktail sitting behind it.

A Little Gem Salad may be just what you’re looking for as a summer starter or lunch. Buttery and crisp with large leaves and a slight sweetness, little gem lettuce is unlike any other. Slivers of pears and Japanese turnips, briny capers, and roasted farm carrots sit alongside this crunchy little gem lettuce. Just don’t forget the homemade vinaigrette on top. This dressing combines local honey with olive oil, sherry vinegar, lime juice, and orange juice for a tangy, sweet mixture. We even recommend saving the leftover vinaigrette for your next salad…or to dress up even the simplest of sandwiches.

A black abstract bowl holds a little gem salad with roasted carrots and pear slices on top.

The Little Gem Salad at the Kitchen in Santa Fe

A salad starts off every meal at the Kitchen at Plants of the Southwest, where this recipe comes from, which is always two-courses (three if you’re smart and order dessert) and always vegetarian. “When I first started, people looked at me like I had two heads when I told them there was no menu and no choice and it was vegetarian. People were either upset, or disgruntled, or pleasantly surprised,” Kitchen Chef Olive Tyrrell laughs.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A black abstract bowl holds a little gem salad with roasted carrots and pear slices on top.

Little Gem Salad


  • Author: Chef Olive Tyrrell
  • Yield: Serves 4

Description

Discovering this gem of a salad will make summer eating easy!


Ingredients

Scale

For the vinaigrette:

  • 1 tsp honey
  • 9 tbsp olive oil
  • 1 tbsp sherry vinegar
  • 1 tbsp lime juice
  • 1 tbsp orange juice
  • Salt and pepper

For the roasted carrots:

  • 1 lb baby carrots, peeled and sliced in half lengthways
  • 45 tbsp olive oil
  • Salt and pepper
  • ½ tsp cumin seeds

For the salad:

  • 45 little gem lettuces, sliced in half lengthways
  • 1 pear, cored and sliced in chunky wedges
  • 2 ½ oz fresh cheese, such as goat or ricotta
  • 2 celery stalks, peeled and sliced
  • 2 tbsp capers
  • Chopped dill
  • Flaky sea salt, to finish


Instructions

For the vinaigrette: 

  1. Place all of the ingredients in a jar with lid and shake until thoroughly combined.
  2. Taste and adjust the seasonings.

For the roasted carrots:

  1. Preheat the oven to 400 degrees.
  2. Place the carrots with the olive oil, a generous sprinkle of salt and the cumin seeds in a baking pan.
  3. Roast for about 30 minutes, until the carrots are caramelized around the edges with soft, sweet middles.
  4. Remove from the oven and set aside until ready to plate the salad.

For the salad:

  1. To assemble, place the little gem lettuces on a platter. Top with the carrots, pears, cheese, celery, capers, and finish with the dill.
  2. Drizzle generously with the dressing, dot with the chopped dill and add a generous sprinkle of sea salt.

Recipe by Chef Olive Tyrrell
Story by Julia Platt Leonard
Photography by Tira Howard

Subscribe to TABLE Magazine‘s print edition.

Prickly Ranch Hand

0
Prickly Ranch Hand Recipe

A twist on a classic summer beverage, the Prickly Ranch Hand includes delicious prickly pear liqueur for a dash of sweetness. It also uses local New Mexico spirits from Vara Winery and Distillery, Altar Spirits, and 505 Spirits but you can also use a distiller closer to home.

Can I Make My Own Prickly Pear Liqueur?

In case you would rather make your own liqueur for our Prickly Ranch Hand than buy off the shelf, all you need are ripe prickly pear fruits, vodka, and simple syrup. There are a few ways that you can prepare the prickly pears for the infusion. You could mash them with a fork or use your hands to gently break up the pulp. Or, you could peel the fruits and cut them into chunks in case you’re looking for a speedier route. After the fruits are prepped, simply let the vodka and prickly pears macerate for at least 24 hours. Then, you’ll strain the liquid into a jar and stir in some simple syrup for a bit of sweetness.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Prickly Ranch Hand Recipe

Prickly Ranch Hand


  • Author: Gabe Gomez

Description

Let your summer be full of Prickly Ranch Hands with their refreshing prickly pear flavor.


Ingredients

Scale
  • 3 oz blanco tequila or mezcal
  • 6 oz Topo Chico
  • 1/2 oz fresh lime juice
  • 1/2 oz prickly pear liqueur
  • Fresh lime wedge for garnish


Instructions

  1. Fill the glass with ice.
  2. Add tequila, Topo Chico, lime juice, and Purple People Eater.
  3. Stir gently. Garnish with lime, and enjoy!

Recipe and Photography by Gabe Gomez

Subscribe to TABLE Magazine’s print edition.

Rhubarb Tagine with Chickpeas

0
Two blue plates hold a tagine with chickpeas and rhubarb with a garnish of parsley underneath it, all on a green picnic table.

If you are a fan of chickpeas, you will love this lip-smacking Rhubarb Tagine with Chickpeas as a main or side dish, inspired by the blog Allison’s Allspice and made in The Pocket Rhubarb Cookbook by Nina Mukerjee Furstenau. The dates and rhubarb combine unexpectedly well, with tangy, fruity results.

What is a Tagine?

A tagine is both a slow-cooked North African stew and the conical earthenware pot in which it is traditionally prepared. These flavorful stews use a rich blend of spices like cumin, turmeric, ginger, and cinnamon. While cooking, chefs will add in sweet elements such as fruits like apricots or dates, and savory components like meat (lamb, chicken, or beef), vegetables, and olives or preserved lemons. The conical lid of the tagine pot helps to trap steam, creating a moist cooking environment that tenderizes the ingredients and allows the diverse flavors to meld beautifully over time, resulting in a deeply aromatic and comforting dish. In this case, we make up a vegetarian tagine that features fresh rhubarb and satisfying chickpeas.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Two blue plates hold a tagine with chickpeas and rhubarb with a garnish of parsley underneath it, all on a green picnic table.

Rhubarb Tagine with Chickpeas


  • Author: Nina Mukerjee Furstenau

Description

A warming bowl full of rhubarb, aromatic spices, and nutritious chickpeas.


Ingredients

Scale
  • 3 tbsp olive oil
  • 2 medium onions, chopped
  • 2 garlic cloves, sliced
  • 1 tsp minced ginger
  • 1 cinnamon stick
  • ½ tsp cumin seeds
  • ¼ tsp cayenne pepper
  • 1 (14-oz) can diced tomatoes
  • 2 (14-oz) cans chickpeas, rinsed and drained
  • Optional: soak 1 cup dried beans overnight and simmer for 30 minutes
  • ¼ cup chopped dates
  • 1 ½ cups chopped fresh or frozen rhubarb
  • 1 ½ cups vegetable broth
  • Black pepper to taste
  • 1 tbsp honey or dark brown sugar
  • ½ cup minced fresh parsley, for garnish


Instructions

  1. In a large saucepan, heat the oil on high heat. Add the onion, turn the heat to low, and sauté for about 8 minutes, or until the onion is translucent.
  2. Add garlic, ginger, cinnamon stick, cumin seeds, and cayenne and stir for 1 minute.
  3. Add the tomatoes, and continue to cook for 2 minutes.
  4. Add the chickpeas, dates, rhubarb, broth, and black pepper. Let this simmer on low heat for 15 minutes with the lid off or until the liquid cooks down by ¾.
  5. Stir in the honey or dark brown sugar. Garnish with parsley. Serve with couscous or with a toasted baguette.

Notes

You can substitute 14 oz tofu for the chickpeas.

Recipe Excerpted from The Pocket Rhubarb Cookbook by Nina Mukerjee Furstenau (Belt Publishing, © 2025) 
Styling by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

What’s New at New Mexico Galleries for Summer 2025

0
An abstract artwork on view featuring two tall, yellow, stick-like figures against a textured background of various shades of gray and black, with visible stitching and mixed media elements.
Art Courtesy of Lori Swartz

An eclectic and stimulating season of openings and shows await at the galleries of New Mexico from Santa Fe to Albuquerque to Taos. From references to advertising and Our Lady of Guadalupe to painterly memories, autobiography, and feminism, there is much to discover and learn.

On View at New Mexico Galleries Summer 2025

Santa Fe Show Openings

Lori Swartz, Charmed: Incantations for Life, Death and Love

Sun & Dust, July 18 – August 31

Embracing themes of ritual, Lori Swartz draws from Jewish mysticism, weaving phrases and symbols into her paintings as incantations. She incorporates clay from her home in Madrid to create the deep, earthy hues that define her work, while embedded pockets hold offerings that resonate with the power of these sacred inscriptions.

Zahra Marwan, Sakina and the Universe

Hecho a Mano, July 4 – July 28

An illustrated scene depicting a woman and a child in what appears to be a museum or gallery, surrounded by statues and architectural elements.
Art Courtesy of Zahra Marwan.

Award-winning children’s book author Zahra Marwan blends her Persian heritage with her experiences in New Mexico. Through dynamic, color-filled illustrations and paintings, her work evokes a calm and playful perspective on daily life, love, and nature. Her storytelling captures a sense of nostalgia and wonder, inviting viewers into her whimsical world.

Susan Stephenson, All-Encompassing

Strata Gallery, June 10 – June 27

A painting depicting a landscape with a dirt road winding through golden and green fields, dark trees, and hills under a cloudy blue sky.
Art Courtesy of Susan Stephenson.

Susan’s panoramic oil paintings, enveloped in color and space, bridge the gap between beauty and the unexpected. Each landscape, inspired by road signs and light, transforms the mundane into something evocative, turning everyday scenes into striking visual experiences.

Nine Lives, Nine Journeys

VIVO Contemporary, July 16 – October 14, Opening reception: July 18, 5 – 7pm

Join nine local artists as they embark on a transformative journey through artistic storytelling. Showcasing a diverse range of mediums, this immersive experience invites viewers to explore the nine lives of each artist—revealing the depth of their discipline, the evolution of their craft, and the raw vulnerability woven into their creative paths. Through bold expression and intimate narratives, this exhibition celebrates the power of art to capture resilience, identity, and the ever-changing nature of inspiration.

Noah Desmond, Beannacht

Canyon Contemporary, June 13 – 22, Artist Reception June 13, 5-7pm

An abstract landscape painting with a light sky and dark, textured foreground featuring vertical strokes of yellow, blue, and pink, suggesting flora.
Art Courtesy of Noah Desmond.

Noah blends bold, contrasting colors with abstract brushstrokes, infusing floral compositions with dynamic sophistication in his show Beannacht (beannacht means blessing in Gaelic). The visible strokes add rich texture, layering pigment and play across the canvas. His expressive yet elegant approach reimagines the classic still life with depth and vibrancy.

Emelie Richardson

Folklore Santa Fe, June 28-August 11

A minimalist textile artwork featuring two abstract, elongated shapes with subtle texture
Art Courtesy of Emelie Richardson.

Emelie blends fiber art with painting, weaving wool and naturally dyed cotton into delicate forms in earthy tones. Her work emphasizes texture and line, allowing the materials to shape and define the canvas. Through this interplay, she creates pieces that feel both organic and deeply tactile.

Beedallo, Pomegranate Industrial

Lapis Room, June 26 – July 27, 2025

An expansive, multi-panel painting featuring abstract and stylized figures in vibrant colors against a dark background, with prominent skeletal forms on the light blue side panels and a central scene with a red horse, winged figure, and symbols that resemble airplanes and unhappy faces.
Art Courtesy of Beedallo.

New Mexico native artist Beedallo creates rich, bold, and graphic works that draw inspiration from Southwestern and Native Western influences. Through her paintings, tapestries, and drawings, she explores themes of transformation, creating an archive of feelings and moments. Her work transforms personal and profound moments into a vibrant narrative, using color and visual storytelling as a unique form of expression.

Christina Renee Rodriguez, Mexican Radio

Richard Levy Gallery, July 9–August 9, 2025, Reception Saturday, July 12, 6–8 pm

A layered art piece featuring a vintage-style photograph of a woman with dark hair and a patterned dress.
Art Courtesy of Christina Renee Rodriguez.

Mexican Radio, a series of reimagined family portraits by artist Christina Rodriguez, delves into the layered complexities of identity—woven from old family stories, personal memories, and the intertwined histories of her heritage. Drawing from both Mexican and Spanish cultures, she creates a visual language that reflects the Mexican American experience. Honoring resilience, she transfers these images onto handmade Amatl paper—an ancient Aztec paper making process with its own legacy of survival—transforming each piece into a testament to heritage and transformation.

Taos Summer Show Openings

Lee Mullican: Works from the 50’s

203 Fine Art, May 24 – July 7, 2025

A painting by Lee Mullican, featuring abstract shapes and patterns in shades of orange, blue, and black.
Art Courtesy of Lee Mullican.

Dive into Lee Mullican’s evolving artistic world at 203 Fine Art, where his dynamic journey unfolds. Created between 1956 and 1958, these paintings radiate fresh energy, influenced by his move to Los Angeles, John Cage’s music, and his time in São Paulo, Brazil. Mullican masterfully blends personal reflection with cosmic themes, creating a playful yet thought-provoking mix that invites viewers to explore the delicate balance between spontaneity and structure.

Story by Natassja Santistevan

Subscribe to TABLE Magazine‘s print edition.