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The Beauty of Colcha Embroidery in New Mexico

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Close-up of hands embroidering a traditional colcha stitch on wool fabric, featuring colorful floral and bird motifs, representing the rich heritage of New Mexico textile art.

Other embroidery may be fancier, using fine silk threads on linen with stitches so small, they’re almost imperceptible. But colcha embroidery – using long stitches on plain wool cloth – is no less beautiful. And part of that beauty is its rootedness in the New Mexico landscape.

The Beauty of Colcha Embroidery in New Mexico

Colcha is part of the fabric of New Mexico, and that history is alive and well thanks to people like Julia Gómez. Gómez learned colcha when she was a teacher and took a class at the Museum of International Folk Art. When she was getting ready to retire in 2000, she took another class and was hooked. She spent a summer at El Rancho de las Golondrinas, at the invitation of master weaver and colcha artist Beatrice Maestas Sandoval. “I followed her around all that summer. I fell in love with the place,” Gómez says. And the art.

Julia Gomez shows a piece of work to the Colcha Club that meets monthly at Nuevo Mexicano Heritage Arts Museum.

Julia Gómez shows a piece of work to the Colcha Club that meets monthly at Nuevo Mexicano Heritage Arts Museum.

She learned to spin wool from churro sheep brought originally by the Spanish to New Mexico, wash it with soap made from the native yucca plant root, and forage for dye plants to color the yarn. Chamisa, cota (Navajo tea) or onion skins give them golden yellow, oak leaves imparted shades of green, and bright red came from cochineal beetles – all ways in which the landscape becomes part of the embroidery.

Linda Nelson has been coming to the club for over two years.

Linda Nelson has been coming to the club for over two years.

Gómez learned to weave her own sabanilla – the “backbone fabric” of colcha – and gained an appreciation for the resourceful colcheras (female colcha artists) who practiced colcha to marry their desire for beauty with the practicalities of living in a place where almost everything had to be made by hand. It was a window not only into the craft, but also into the history of the Spanish settlers in colonial New Mexico. “I loved the history, because it’s my history, and I learned what the people did to survive.”

From the Beginnings of Colcha to Today

Today, Gómez shares that love with others, including a group of colcha enthusiasts who meet each month at the Nuevo Mexicano Heritage Arts Museum. Colcha comes from the Spanish word for blanket or bed covering, explains Gómez. “One of the stories is that if there was a hole in the blanket, instead of just sewing it up, they embroidered a flower or bird or something that made it decorative,” she adds. Typical colcha patterns then as now include flowers, vines, butterflies, birds, and depictions of saints.

Colchas instructor Julia Gomez

Colcha instructor Julia Gómez.

While Gomez works on a piece – an altar cloth perhaps – she thinks about the lives of the women who practiced colcha centuries ago. “I imagine that they’re sitting there by the last light of day, taking a breath, and they would be embroidering there by that last light of day, and they needed something to cover quickly and something that you don’t have to have perfect vision to do, because the light was so bad,” Gómez says.

A traditional colcha embroidery piece featuring colorful floral designs.

Colcha is a simple stitch, she explains. “It’s very cooperative. It’s very easy. Anybody can do it. And it’s very satisfying because the women there left a lot of beauty in this arid land when they first came.”

Curator Jana Gottshalk shows the members a historic colcha piece from the museum's collection.

E Boyd Curator and Museum Director Jana Gottshalk shows the members an historic colcha piece from the museum’s collection.

Strengthening Community Through Art

That beauty is evident in the work the members make at the colcha club. Much like an old-fashioned sewing or quilting bee, the more experienced share their knowledge with the novices. Members show the group what they’re working on and there are visits to the museum’s vaults to marvel at historic pieces and wonder about the unnamed women who created them long ago. Rosalina Salazar Hundley has been coming to the group for over a decade and travels to Santa Fe from her home in Albuquerque. She learned colcha from her mother. “It’s kind of my connection with her,” she says. Annette Gutiérrez Turk carpools with Hundley. She is a Spanish Market artist and is working on a piece that will find its home eventually at the Casa San Ysidro.

Julia Gomez shares colcha tips with member Véra Guillen.

Julia Gómez shares colcha tips with member Véra Guillen.

Precides Martinez – a new addition to the group – had only been attending for a few months but was already working on a Santo Nino de Atocha, embroidered on a gunny sack. When she tells me, “It’s something you can pass on,” I get the feeling that she means not only the piece itself, but also the craft.

Gómez has repeatedly won prizes at the Spanish Market in Santa Fe and still continues to create masterful works full of meaning and reverence. She’s travelled the world to share her love for colcha, but you can see that her heart remains at home where her roots and the roots of colcha not only survive but thrive.

Story by Julia Platt Leonard
Photography by Tira Howard
Shot on location at Nuevo Mexicano Heritage Arts Museum

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Caza Ladron Hunt Club’s “Whoopie Wagon”

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A horse jumps over a fence in the New Mexico dessert.

Before you ever see them, you hear them. The sound of barking dogs and dust clouds signal that the hounds, horses, and riders are running through the piñon and cholla and almost at their destination. They’re heading for a remote spot with a jaw-dropping backdrop of the Jemez and Sangre de Christo mountains. Awaiting them are food and drink, set up for a mid-hunt gathering known as The Whoopie Wagon, an annual celebration for the final outing of the Caza Ladron hunt season.

Horses meander through the piñon of New Mexico.

Each celebration is themed, like ‘Spirit of the Buccaneer’ with tables laden with pirate décor, like treasure chests full of precious loot, skulls and gold dusted snickerdoodles meant to look like Spanish Doubloon coins. Selections of candied bananas, salted caramel glazed pork, elk sausage and Jarlsberg stacks, pineapple chunks, and cheesecake bites are arranged on platters with picks shaped as swords.

Caza Ladron Hunt Club’s “Whoopie Wagon”

A spread of elk sausage and themed treats at the "Whoopie Wagon" celebration.

Bottles of the rum-based Buccaneer specialty cocktail serve duty first as accent decorations before being pouring it into tiny beer mugs and serving it to riders who remain on horseback.

A set of libatoins for the Whoopie Wagon end-of-season hunt event.

“It’s like an oasis amidst the cholla,” says Caza Ladron President and Joint Master of Foxhounds Nancy Ambrosiano, who adds that by the time the group arrives “your mouth is parched and full of dust.” She credits Garth Reader and Louis Shulte as the masterminds behind the Whoopie Wagon. “A big part of its evolution is due to Garth and Louis,” she says. We do all the quality control taste-testing ourselves, joked Louis’ wife Ruth, who loves to go all out with themed decorations.

A group of horses gather under a desert sky

A Hunt for Everyone

Most years Shulte features his homemade elk sausage, made from elk that he hunts with his black powder muzzleloader, then butchers, grinds, mixes it with spices, then smokes. “It’s not just any ole’ sausage,” Ambrosiano emphasized. The group is everyone from scientists, to attorneys, realtors, and horse trainers. It’s people that come together for the sport, Ambrosiano says. And while most fox hunt clubs (in this case, coyote) are in it for the thrill of the chase, ask anyone in Caza Ladron and they’ll say it’s equally, if not more, about the people, camaraderie, endurance riding, and tradition.

A band of dogs behind a barbed wire fence.

Founded in 1999, the no-kill club uses American crossbred hounds, known for their ability to smell in arid climates and respond to sound. “They’re amazing at their job and work so hard to find the coyote scent,” says Joint Master of Foxhounds Brian Gonzales. “Watching them work is my favorite part of the hunt.”

A horse and its rider in the New Mexico sunshine.

The season runs from early November until the end of March. And while the Whoopie Wagon is just once a year, the group gathers after each ride for a potluck brunch they call Nosh. “People really go all out,” says Ambrosiano who says a sort of collective unconscious happens. “One time everyone brought a shrimp dish and other times it’s all carbs or all proteins.” And for members who lack a culinary disposition, bagels, brownies, and booze are always welcome.

A horse rolls around exuberantly in the dirt at Whoopie Wagon.

Story by Wendy Ilene Friendman
Photography by Tira Howard

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This Spring’s Art Gallery Scene in New Mexico

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Surreal fragmented close-up of human lips and teeth in contemporary photographic artwork by Emily Margarit Mason, exploring themes of identity and perception.

Just as the world reawakens for spring, so does New Mexico’s important and vibrant art gallery scene.

A portrait of a man with a contemplative expression, partially overlaid with geometric golden shapes, from Luis González Palma's 'Moebius' series, exhibited at Obscura Gallery.

Santa Fe

Luis Gonzàlez Palma: Moebius

Obscura Gallery, May 9 – June 21

Luis began his photography journey in 1989, transitioning from his background as an architect. Over the past 35 years, his work has evolved through various methods from experimental photography to digital creations. Luis infuses a philosophical and abstract perspective into his ongoing series, Moebius, which he began in 2013. He reimagines 1980s and 1990s Latin American portraits through a fusion of geometric abstraction, photography, and painting. Through this, Luis creates a dialogue that examines visual history, emotion, and social context.

Minimalist ceramic and paper art study for an upcoming show in San Francisco, featuring monochrome textures and organic shapes.

Utako Shindo: Paper Curls Like the Form of Clay

5. Gallery, March 22 – April 26

Binding words and clay to create hand-held poetry, Shindo gathers multiple forms of art together to form beautiful installations. Utilizing clay, drawings, and more, her art focuses on the process of transfer, or utsuru in Japanese. “Paper curls like the form of clay… to gather shadows, liminal of both real and illusion, the earth and the sky,” Shindo says.

Vibrant handwoven tapestry titled 'Morning in the High Desert' by Leigh Oviatt from Santa Fe, featuring rich textures and warm earthy tones inspired by desert landscapes.

Group Show: The New City of Ladies: Discovering Artistic Gems of New Mexico

Turner Carroll Gallery, March 1 – March 29

A juried exhibition of 33 artists, this biennial group show hosted at Turner Carroll for The New Mexico Women of the Arts (NMWA), is a celebration of the role women play in creating a rich artistic culture in New Mexico. The City of Ladies pays tribute to the 1900’s emergence of female artists, weaving the past with present day ground-breaking female artists. Featuring work from NMWA members, the exhibition is both a fundraiser and an opportunity to bring awareness to the abundance of talented women that contribute to the artistic landscape.

Surreal fragmented close-up of human lips and teeth in contemporary photographic artwork by Emily Margarit Mason, exploring themes of identity and perception.

Albuquerque

Group Show: New Tableau: Experiments in Photography

516 Gallery, March 15- May 31

Honoring the history of experimental photography, New Tableau: Experiments in Photography embraces unconventional techniques while showcasing the human experience. Using diverse techniques including cyanotypes and photograms, the artists create a dialogue around rediscovery and reflect on instant gratification in the modern era.

Ethereal botanical shadows and soft floral forms on translucent fabric from Elizabeth Chiles' 'Time Being' series, exhibited at Richard Levy Gallery.

Elizabeth Chiles: Time Being

Richard Levy Gallery, May 8–June 13, Panel Discussion June 6

Exploring the unknown, Chiles’ Time Being series, captures the natural world using transparent fabrics. Her tranquil and contemplative compositions include traditional photographs and installations, serving as an embodiment of the connection between body and environment.

Ethereal painting of a weathered animal skull surrounded by blooming white flowers against a dark background, symbolizing life, death, and nature’s cycle—artwork by Emily Margarit Mason.

Alexandra Bowers: Plant Medicine: An Altar by Alexandra Bowers

Lapis Room, March 20 – May 4, Opening Reception March 20, 5-8 pm

Inspired by the flora and fauna of the vast New Mexico desert, Bower intertwines personal narratives and embraces the beauty of adaptation. Her method of wood burning, or pyrography, echoes her subjects and the harsh climates they endure, as well as their ability to thrive and adapt. Her Plant Medicine series is a culmination of her studies at the Rattlesnake Museum in Albuquerque, and the New Mexico and Arizona deserts.

Story by Natassja Santistevan

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Fiery Jackfruit Vindaloo

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A plate of fiery jackfruit vindaloo

This jackfruit vindaloo recipe comes to us from Parth Purandar, courtesy of Adiv Pure Nature. The naturally dyed textiles of Adiv Pure Nature have in past years helped represent India at the Santa Fe International Folk Art Market.

Founder Rupa Trivedi started started Adiv with two pots in a kitchen, looking to recreate the Indian folk art of natural dyeing, which had all but disappeared from view in 21st century life. Like natural dye, cooking is also a folk art that can connect you to the past. This fiery jackfruit vindaloo comes from a family recipe, showing how tradition and cultural heritage is an integral part of every kitchen.

About Jackfruit

Jackfruit is a great protein that mimics the texture of meat, and when cooked in a dish like this vindaloo it’s delightfully tender. It comes from India and Southeast Asia, as well as other tropical regions like the Caribbean and Hawaii. For the vindaloo, make sure the jackfruit is marinated well. You can also adjust the amount of chili according to your heat preference. You can also add more water to the cooking process if it becomes dry before the jackfruit is tender, because you want it to be soft. The balance of acid and seasoning is important in vindaloo, so feel free to adjust the vinegar and salt to taste.

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A plate of fiery jackfruit vindaloo

Fiery Jackfruit Vindaloo


  • Author: Parth Purandare

Description

A vegetarian symphony of spices.


Ingredients

Scale

For the spice mix: 

  • 12 pieces Kashmiri chilies, destemmed (You can also use other dried red chilies that aren’t too spicy.)
  • 5 cloves of garlic, peeled
  • 15 g of ginger, peeled
  • 150 g white onion, peeled
  • 1 1/2 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1-inch cinnamon stick
  • 6 black peppercorns
  • 4 cloves
  • 50 ml red wine vinegar

For the jackfruit:

  • 600 g jackfruit cubes, canned or fresh-cut into 1/2-inch cubes
  • 2 tsp vegetable oil
  • 150 ml water
  • 1 tbsp salt


Instructions

  1. In a blender, purée all ingredients from the spice-mix list into a smooth paste––you may have to repeat the blending process so that everything is smooth and no bits of coarse spices are left.
  2. Add blended spice mix to the cubed jackfruit and mix well. Once coated, cover the bowl and refrigerate for 4-6 hours or overnight.
  3. Bring the jackfruit to room temperature 30 minutes before cooking.
  4. Place a heavy-bottom pan on a medium flame.
  5. After a minute add oil and bring to temperature.
  6. Add in the marinated jackfruit and cook until the jackfruit begins to get a light sear and/or some caramelization begins to take place.
  7. Using a wooden spatula turn the cubed jackfruit once, scrapping the bottom of the pot at the same time.
  8. Once the jackfruit has a bit of color, add in water and bring to a gentle simmer.
  9. Turn the flame down to a medium-low, add in salt, and place a lid on the pot.
  10. Slow-braise the jackfruit for 60-70 minutes until the jackfruit is fall-apart soft.
  11. Once cooked remove the lid and reduce until the consistency is close to that of meat chili.
  12. Adjust the vinegar and salt according to taste.

Recipe by Parth Purandare
Styling by Keith Recker
Photography by Dave Bryce

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Indulge in the Southwest Chocolate and Coffee Fest

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A person holds a cup of a latte featuring a milk heart design at the Southwest Chocolate and Coffee Fest.

The nation’s largest festival dedicated to chocolate, coffee and gourmet foods, the annual Southwest Chocolate & Coffee Fest, draws more than 23,000 attendees who sample and shop from 200 chocolatiers, coffee roasters, bakers, candy makers, purveyors of gourmet foods, coffee trucks, food trucks, and New Mexico’s finest breweries, wineries, and distilleries.

This year’s special guest from April 5 to April 6, two-time James Beard Award winner Maricel Presilla, is a chef, culinary historian, and author. Her two esteemed Hoboken, New Jersey restaurants – Cucharamama and Zafra – are now closed. However, Presilla’s book, The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes gives insight into her culinary acumen. The book has inspired countless chocolate lovers, makers, and farmers to look deeper into fine cacao from Latin America. She continues to educate about fine cacao and chocolate around the world from her platform as founder and Americas Director of the International Chocolate Awards and the International Institute of Chocolate and Cacao Tasting.

A woman stands beside a stack of cocoa pods that will be used to make chocolate at the Southwest Chocolate and Coffee Fest.

Learn from Maricel Presilla at the Southwest Chocolate and Coffee Fest

In Albuquerque, she’ll be giving two public workshops where participants can learn the history of and how to taste both cacao and chocolate. “The idea is to focus on sensory analysis to understand it from the bean up, with its pre-Columbian history, all the way to the industry today.”

This won’t be the first time Presilla has visited New Mexico, either. She gave a keynote about chocolate at the New World Cuisine exhibition at the Museum of International Folk Art in 2013, did research at the Chile Pepper Institute for her book on our ubiquitous peppers, and spent time in Chimayo for her PhD dissertation on devotional images.

“I love New Mexico, especially for the food – it’s one of my favorite places. When I was there, I fell in love with Chimayo peppers and now grow them in my own garden. I also cook beans in bean pots from New Mexico.”

While you wait around for the festival, get ready with a cup of Maricel Presilla’s Hot Chocolate “Agasajo” here!

Various small bowls of treats and pastries sit around a pot of hot chocolate and a cup of coffee.

Story by Kelly Koepke
Photos Courtesy of Maricel Presilla
and Marcos Paulo

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The New Mexico Museum of Art Showcases Marsden Hartley

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A Marsden Hartley painting of a window on a wall with a woman on the other side in dull colors.

Marsden Hartley, the self-proclaimed “painter of Maine,” spent much of his life traveling far from his New England roots before his death in 1943. Certain locations, from Paris and Berlin to New York and New Mexico, served as touchstones. Marsden Hartley: Adventurer in the Arts at the New Mexico Museum of Art from April 5 to July 25, 2025 traces Hartley’s lifelong search for inspiration and invention.

The New Mexico Museum of Art Showcases Marsden Hartley

“Hartley was an important figure, particularly for modern and contemporary art in the Southwest. He was a contemporary of Georgia O’Keeffe and ran in the same circles. He also spent time in New Mexico. This exhibition, developed in partnership with the Vilcek Foundation and Bates College Museum of Art, looks at all of his travels,” said Christian Waguespack, former Head of Curatorial Affairs and Curator of 20th Century Art at the New Mexico Museum of Art.

A Marsden Hartley painting of a New Mexico landscape in dull colors.

The exhibition displays postcards, luggage, jewelry and other items that give a sense of Hartley as a person, as well as an artist. The show features three paintings from the New Mexico Museum of Art’s collection among the more than 40 paintings and drawings spanning Hartley’s career.

“When you think about American culture at the time, creatives wanted to find something distinctly American they could grab onto instead of looking to Europe for inspiration. Hartley came here with that thought in mind,” added Waguespack. “El Santo, from 1919, is one of Hartley’s most important paintings and we’re proud to have it in our collection. It set the tone and articulated many of the themes artists had been working with for generations.”

Story by Kelly Koepke
Photos Courtesy of New Mexico Museum of Art

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Guatemalan Garnachas

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Guatemalan Garnachas on a set of rugs from Multicolores.

This garnachas recipe comes courtesy of Multicolores, a cooperative of visionary Mayan rug makers who regularly show at the International Folk Art Market in Santa Fe. Multicolores works with groups of Maya K’iché, Kaqchiquel and Tzutujil women from the Guatemalan highlands to weave their rugs. Though this dish originates in Mexico, Multicolores’ take on it is Guatemalan-inspired.

What Are Garnachas?

Garnachas are a popular street food Guatemala and Mexico, made of fried corn tortillas topped with different fillings, including seasoned meat, beans, cabbage, cheese, and salsa. The beauty of garnachas lies in their versatility. Whether you prefer them spicy or mild, you can customize them with your choice of additions, making them suitable for any palate. Popular toppings include creamy guacamole, tangy sour cream, pickled onions, and fiery salsas that pack a punch. The base is a soft yet crispy tortilla. It creates a perfect balance of textures that complement the flavorful toppings. Guatemalan garnachas often feature a thicker tortilla than the traditional Mexican garnacha. There’s also a more prominent use of queso fresco in the toppings.

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Guatemalan Garnachas on a set of rugs from Multicolores.

Guatemalan Garnachas


  • Author: Multicolores

Description

A family recipe for a delicious Guatemalan street food from Multicolores.


Ingredients

Scale
  • 10 corn tortillas
  • Oil to taste
  • 1 onion, chopped
  • 3 tomatoes
  • 1 garlic clove
  • 1/2 lb cooked minced meat
  • Worcestershire sauce to taste
  • Mayonnaise and mustard
  • 1 lettuce, chopped in thin, long strips
  • 1 lemon
  • Homemade tomato sauce


Instructions

  1. Fry the tortillas in very hot oil until golden brown, and then leave them on a paper napkin to release the oil.
  2. Chop the onion, tomato, garlic, and fry everything.
  3. When the onion, tomato, and garlic begin to take on color, add the cooked minced meat.
  4. Let it cook a little so that it loses a little water, then add the salt and a little Worcestershire sauce. Remove from heat and let cool.
  5. On each tortilla spread a little mustard, mayonnaise and put some strips of julienned lettuce.
  6. Squeeze a few drops of lemon over the lettuce and add a little salt.
  7. Place the meat preparation on top of the lettuce and add a little tomato sauce on top of it.

 

Recipe by Multicolores
Photography by Dave Bryce

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Costole a la Mamma con Polenta

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Costole on a white plate with polenta on the side.


The silver filigree work of Andrea Usai and his family’s Sardinian atelier will be on view at this year’s International Folk Art Market. The art, textiles, ceramics, jewelry, and more on offer at IFAM every summer are beautiful vessels of culture. They carry the history, heritage, and personal creativity of their makers…and enable us to carry these messages home when we purchase. The Usai family, with roots in Sardinia, brought us our Costole a la Mamma Con Polenta to celebrate their heritage.

What is Costole?

“Costole” is the Italian word for “ribs,” in this case pork ribs. In Italian cuisine, costole are a popular dish for grilling or roasting. The term can also be used to describe various types of ribs, from those of lamb to beef, depending on the region and the preparation style. The spicy sauce in this dish is typical of southern Italy. The Usai family pairs the ribs with polenta, a versatile cornmeal-based dish.

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Costole on a white plate with polenta on the side.

Costole a la Mamma con Polenta


  • Author: Andrea Usai

Description

A family recipe from Andrea Usai.


Ingredients

Scale
  • 1 kg pork ribs (costole)
  • ½ cup marsala wine
  • 1 tbsp tomato paste
  • 4 tomato cans (passata)
  • 2 pepperoncini
  • Salt to taste
  • ½ tsp sugar
  • Fresh basil leaves
  • Polenta (store-bought or made separately)


Instructions

  1. Roast ribs on high flame in a pan without oil until brown. Add masala and stir until evaporated. Coat the ribs with tomato paste and stir-fry for a further minute. Now add the tomato cans, pepperoncini, salt, sugar.
  2. Rinse tomato cans with water; add the water to the tomato sauce.
  3. Cover and simmer for approximately 2 hours on low heat until tomato sauce thickens and ribs are tender and soft. Finally add fresh basil leaves to taste. Serve with polenta.

Photography by Dave Bryce
Styling by Keith Recker
Recipe by the Usai Family

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2025 Santa Fe Excellence in Remodeling Award Winners

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A remodeled kitchen in white and brown cupboards as a winner of Builders Journal's 2025 Excellence in Remodeling Award winners.

Taking something that’s been around for years and remodeling it into something brand new is not an easy task. There’s much to consider: what to keep, what to get rid of, what to add in, and how to stay true to an original design while letting creativity infuse its new identity. It’s because of the talent required to maintain this balance that the Santa Fe Area Home Builders Association chooses to hold their Excellence in Remodeling Awards. Their honorees have all shown incredible talent and inspiring points of view. Their most recent work redefines home design and showcases the artistry of transformation in unique and new ways. For 2025, the Santa Fe Area Home Builders Association announces 6 winners.

2025 Excellence in Remodeling Award Winners from Santa Fe Area Home Builders Association

A modern award winning remodeled living room with white furniture and wood ceiling featuring a chandelier.

Praxis Design/Build for Grand Award for Excellence in Remodeling and Best Primary Suite

When it comes to remodeling a 1960s Allen Stamm home, layout is one of the most important aspects to consider. To make the house under renovation more cohesive, the Praxis team expands the space by adding in more storage and better entryway spaces. Besides elevating finishes and materials, this team also adds a new electric heating and cooling system plus a solar photovoltaic array to help with electricity. This project was a complete success from the finished vision to the fact they the budget came in just 10% over the original estimate.

The outside of a modern remodeled home with warm lights lighting up the outside at night.

B Constructiv for Whole House & Most Dramatic Transformation

Why move away from your favorite house when you can have it change and evolve with you? B Constructiv put together a plan for updating this 1980s residence with a modern style that reflects today’s trends. The scope of work here included a backyard garden redesign, a whole-house remodel, and a new primary suite addition. Even its amenities are as accessible as possible to help the owners transition as they age. It’s a beautiful example of how something so nostalgic can be transformed for the future without getting rid of the past.

An award winning remodeled kitchen with white walls and appliances and a large island sitting in the middle.

Jørgensen Builders for Major Remodel Other Than Whole House

The kitchen is the heart of a home, and in this project Jørgensen Builders looked to connect this space with the world outdoors. In order to maximize views of the Chama River as the kitchen’s main asset, the design team opens up the space and maintains a healthy blend of traditional and modern details. Their attention to the windows allows natural sunlight to fill the space without sacrificing functionality. When you enter the area you can immediately see discern Indigenous, Spanish, and contemporary American influences.

An interior of a kitchen that uses a warm cream color and light grain wood with an island in the middle that connects to the wall.

DMC Construction for Best Kitchen

What starts off as a basic kitchen setup is virtually unrecognizable in this remodel by DMC Construction. Starting with a layout partitioned into separate kitchen, breakfast nook, and living room, DMC Construction opened these spaces up as much as possible. Clever and effective storage facilitate this openness, but it’s the colors and textures that brings the new space to life. Bursts of orange and yellow hug the space while wood-stained cupboards provide a bit of structure and enclosure.

The outside of a large New Mexico home with a traditional architecture and plants sitting around the property.

Serquis + Associates for Outdoor Living/Landscape Design

When tasked with an outdoor area that had not been carefully thought out, Serquis + Associates looked to meld it seamlessly with the adjacent interior. What was once hidden is now a defined driveway and parking area that leads guests straight to the courtyard. The design team then stripped back outdoor details such as the tile on the fireplace and replaced it with dark steel for a subtler, more unified presentation. Outside of these features, the team also set up a stunning boulder garden and plenty of low-growing vegetation to allow for full scenic views.

An award winning remodeled kitchen with black counter tops mixed with wood grain and white walls with warm lights.

Tierra Concepts for Best Primary Bath

While a 1950s-era bathroom design may turn off some people, these homeowners brought an upgrade challenge to Tierra Concepts. Originally small and crowded, the team extended the primary bath to include a large corner window, new tub, a spacious glass shower, and black vanity. It takes this old-school home into the modern world with fresh tiling, sleek black accents, and a gorgeous wood grain. Tierra Concepts did not have to add any additional square footage to the home to accomplish their task.

Story by Kylie Thomas
Photos Courtesy of Santa Fe Area Home Builders Association

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Dill Fritters with Leek, Feta, and Chili

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Leeks, feta, chili, and dill fritters on a spring table.

Illustrator and product designer Java Bere bubbles with enthusiasm for food, cooking, and travel. All of which help her to find magic in the everyday. And when it comes to cooking, she approaches each meal, like this recipe for Leek, Feta, Chili, Dill Fritters, with simplicity: organic, seasonal ingredients, and when possible, locally sourced.

If you love leeks, we recommend our recipe for Crispy Chicken Thighs with Leeks and Mushrooms!

Tips for Making Fritters

The eggs you use for fritters matter. Try to pick smaller eggs, because larger eggs hold more water inside of them. That means soggy, misshapen fritters. You’ll also want to mix the batter gently, because over-mixing will create more gluten and gum up the fritter mixture. Also, it’s best to drain the liquid from your vegetables before using them, so that you don’t end up with the aforementioned soggy fritter. Nobody wants that. These dill fritters should be as crispy and lively as the spring season.

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Leeks, feta, chili, and dill fritters on a spring table.

Dill Fritters with Leek, Feta, and Chili


  • Author: Deborah Eydmann Beau

Description

An easy to make, organic recipe.


Ingredients

Scale
  • 2 leeks, finely chopped
  • 2 shallots, finely chopped
  • 2 eggs
  • 1 tbsp créme fraîche
  • 3 tbsp gram flour
  • 1 fresh red chili chopped finely (or less, depending on the heat of your chilies!)
  • 1 tbsp fresh dill, chopped
  • A glug of olive oil
  • 1 pack of Feta cheese, crumbled


Instructions

  1. Start by gently frying the leeks and shallots on a low heat until soft and translucent; stir continuously to avoid sticking or burning. Once cooked, leave to cool.
  2. Beat the eggs with the créme fraîche, slowly fold in the gram flour, then add the leek and shallots, and finally the chili and dill, mixing well. The consistency should be like a batter, so it can slide off the spoon but doesn’t drip like liquid.
  3. Heat the olive oil in a pan on medium heat and drop spoonfuls of the batter into small patties and shape with a spatula if needed. Cook on both sides until golden brown and heated through, remove from the pan and dab with kitchen paper to remove any excess oil.  If needed, they can then be transferred to a baking tray and kept warm in the oven set to a low heat.

Story by Deborah Eydmann Beau
Photography and Styling by Java Bere

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