Even if you don’t have a literal drunk uncle, you can still find someone exuding Drunk Uncle Energy at the dinner table. The prototypical Drunk Uncle loves brown spirits, big ice cubes, and completely made-up “facts,” so why not give him two out of three of these with a variation on the Old Fashioned? The good news? After a Drunk Uncle Cocktail, a turkey dinner, and a La-Z-Boy, he’ll be passed out with the remote in no time. Hey, don’t change the channel…he’s watching that!
This playful twist on the Old Fashioned mixes cognac, rye, and a rich brown butter syrup for a smooth, indulgent cocktail. Finished with bitters and an orange peel over a big ice cube, it’s the perfect drink for anyone bringing “Drunk Uncle Energy” to the table.
Ingredients
Scale
4 cups brown sugar
2 cups water
1 stick salted butter
1 oz Remy Martin VSOP Cognac
1 oz Old Overholt 114 Rye
1/2 oz brown butter syrup
4 dashes Angostura bitters
2 dashes Regan’s Orange bitters
Orange peel
Instructions
For the syrup:
In a pot over medium heat, add 4 cups brown sugar to 2 cups water, stirring until completely dissolved.
In a small saucepan, add 1 stick of salted butter, whisking continuously over medium-low heat until the butter has melted completely and it begins to brown and foam.
Remove from heat and slowly add your brown butter into your brown sugar syrup.
Remove brown butter syrup from heat and let sit for 30-40 minutes or until it reaches room temperature.
Strain through a cheesecloth or fine mesh strainer. Bottle and refrigerate for up to one month.
For the cocktail:
Add all ingredients to a large mixing glass, top with ice, and stir to combine–about 20-30 seconds.
Strain into a rocks glass over a large ice cube. Garnish with an expressed orange peel.
Story by Maggie Weaver Recipes by Kaitlin Fellers Styling by Keith Recker Photography by Dave Bryce
Why do we need a Kid’s Choice Mocktail for our holiday celebrations? Because we want everyone to celebrate with us! Anyone who has tried to cook for a kid knows how difficult their picky palates can be. Both parents and littles alike will appreciate the familiar childhood flavors of apple cider, lemon, and cinnamon in this spirit-free mocktail. It’s a classic fall quaff that’s suitable for everyone.
Psst…For a more grown-up version, add 1.5 ounces of your favorite spirit!
This spirit‑free mocktail blends apple cider, lemon, and homemade cinnamon syrup for a sweet and cozy drink kids will love. Topped with sparkling soda and a cinnamon stick, it’s refreshing for all ages, with the option to add a splash of spirits for adults.
Ingredients
Scale
1 cup brown sugar
1 cup water
4 cinnamon sticks
2 oz apple cider
1/2 oz cinnamon syrup
½ oz lemon juice
Natrona Bottling Bitter Lemon Soda, to top
Instructions
For the syrup:
Add 1 cup brown sugar, 1 cup water and 4 cinnamon sticks broken into pieces to a small pot over medium heat and stir frequently until sugar has dissolved completely.
Let simmer for 8-10 minutes. Remove from heat, let cool to room temperature and strain off solids.
Bottle and refrigerate for up to 1 month.
For the cocktail:
Add all ingredients except for bitter lemon soda to a cocktail shaker. Shake briefly to combine, about 10 seconds.
Strain over ice into a double rocks glass and top with Natrona Bottling Bitter Lemon soda or mixer of choice. (Ginger beer or club soda would also work well here.)
Garnish with a cinnamon stick.
Story by Maggie Weaver Recipes by Kaitlin Fellers Styling by Keith Recker Photography by Dave Bryce
We all know a peacekeeper whenever it comes to the holidays. This person’s skills let them see it all, hear it all, and somehow not drink it all. At any family gathering, you can typically find everyone’s favorite diplomat on the outskirts of the Great Holiday Battle and because of that, the peacekeeper deserves a cocktail that will soothe their nerves just before they have to wade in to soothe the annual family feud. Try brewing them a cup of calming, herbal tea with just a little kick of a soft, botanical gin to help them keep on going strong.
This recipe introduces The Peacekeeper, a soothing cocktail designed for the calm mediator at family gatherings. It blends tulsi rose tea syrup, gin, honey, lemon, and bitters into a warm, herbal drink with a gentle kick, finished with a bright twist of lemon peel.
Ingredients
Scale
3 bags Tulsi Sweet Rose tea
1.5 cups water
1.5 cups sugar
3/4 oz Hayman’s Old Tom Gin
3/4 oz rose honey syrup
1/2 oz lemon juice
1 dash Regan’s Orange bitters
1 dash Fee Brother’s Cardamom bitters
Lemon peel
Instructions
For the syrup:
In a small pot, add 3 bags of tulsi rose tea to 1.5 cups water and heat until almost boiling.
Remove tea bags and add 1.5 cups white sugar to the tea. Stir until completely dissolved.
Bottle and refrigerate for up to one month.
For the cocktail:
Add all ingredients to a glass double-walled coffee mug, and top with herbal tea of choice.
Stir gently to combine. Garnish with an expressed lemon peel.
Recipes by Kaitlin Fellers Story by Maggie Weaver Styling by Keith Recker Photography by Dave Bryce
Though full of joy, the holidays can also be difficult. Stressful? Full of carefully chosen words designed not to upset those distant relatives you don’t quite see eye-to-eye with? Pittsburgh mixologist bartender Kaitlin Fellers offers a helping hand with a clutch of holiday-themed drinks for every personality. (Even the kids can get in on the fun.)
“Anyone who has tried to cook for a kid knows how difficult their picky palates can be,” Kaitlin says. “Both parents and littles alike will appreciate the familiar childhood flavors of apple cider, lemon, and cinnamon in this spirit-free mocktail. Psst…For a more grown-up version, add 1.5 ounces of your favorite spirit!”
According to Kaitlin, we all know a peacekeeper. “This person is skilled enough to see it all, hear it all, and somehow not drink it all. At any family gathering, you can typically find everyone’s favorite diplomat on the outskirts of the Great Holiday Battle and because of that, the peacekeeper deserves something that will soothe their nerves just before they have to wade in to soothe the annual family feud. Try brewing them a cup of calming, herbal tea with just a little kick of a soft, botanical gin to help them keep on going strong,” she says.
“Even if you don’t have a literal drunk uncle, you can still find someone exuding Drunk Uncle Energy at the dinner table,” Kaitlin says. “Drunk Uncles love brown spirits and big ice cubes, so why not give them both with this variation on the Old Fashioned? The good news? After a few of these, a turkey dinner, and a La-Z-Boy, he’ll be passed out with the remote in no time. Hey, don’t change the channel…he’s watching that!”
“In my experience, the babysitter is usually stuck at the kids’ table because they’re a recent graduate themselves,” says Kaitlin. Hanging somewhere between adolescence and adulthood, they’re too cool for the spirit-free beverages the kids are slurping down but not quite ready for the full-bodied reds their parents are enjoying with dinner. Enter: The Babysitter. Enjoy in a tall glass with dinner or split it into shots to get everyone to join in on the fun.”
Story by Maggie Weaver Recipes by Kaitlin Fellers Styling by Keith Recker Photography by Dave Bryce
If you’ve been searching for the perfect gluten-free tart dough recipe, this one is a game-changer. Light, buttery, and easy to work with, this tart crust is designed to hold up beautifully while still delivering that delicate, melt-in-your-mouth texture. Paired with a rich sesame almond frangipane and a bright, citrusy yuzu curd, this recipe creates a tart that’s as stunning as it is delicious.
Gluten-Free Baking
Gluten-free baking can sometimes feel intimidating, but with the right ingredients and techniques, you can achieve bakery-quality results at home. This recipe uses gluten-free all-purpose flour and almond flour to create a dough that’s both sturdy and flavorful. The frangipane adds a nutty sweetness, while the yuzu curd brings a refreshing tang that balances every bite. Together, they make a dessert that’s elegant enough for special occasions yet simple enough to enjoy anytime.
Whether you’re gluten-free by choice or necessity, this tart is proof that you don’t have to sacrifice flavor or texture. From the crisp golden crust to the silky citrus filling, every layer is crafted to impress. Follow the step-by-step instructions, and you’ll have a gluten-free tart that not only looks professional but also tastes unforgettable.
Creates a buttery, gluten‑free tart shell made with almond flour and chilled overnight for the perfect texture. The dough is rolled, shaped in tart rings, and baked until golden, ready to be filled with your favorite flavors.
Ingredients
Scale
114g butter
86g powdered sugar
2g salt
29g almond flour
50g eggs – 50 g (1 standard large egg)
223g gluten-free all-purpose flour
Instructions
On a stand mixer fit with a paddle attachment, cream butter, powdered sugar, salt, and almond flour until light and fluffy.
Add eggs in and mix until incorporated
Add flour in and mix until combined.
Remove from mixer and plastic wrap and let rest overnight to chill.
Once the tart dough is set, remove it from the fridge and dust the table with a little bit of flour, and roll out the tart dough to the thickness of a piece of standard cardboard.
Put your favorite tart ring on a piece of parchment paper and cut out a piece of the rolled out dough just slightly larger than the ring.
Place the dough into the ring and gently press down to fit. Be sure to create ‘90 degree’ angles and press the mold to the sides.
Allow a little bit of the excess dough to hang over the edge. You will trim this after a par bake
Place back in the fridge to cool completely.
Preheat the oven to 350 degrees. Bake tarts for 10 minutes. Then remove the tarts and let cool slightly. Trim the edges with a paring knife. Place the tarts back into the oven and back for 15 – 20 minutes longer until uniform and golden.
Remove from oven and let cool. Release from tart rings. You may need to use the paring knife again.
Keep wrapped to stay fresh until you are ready to fully assemble.
A rich almond filling is made with butter, sugar, eggs, sesame seeds, and almond extract for a nutty, fluffy base. Once baked, it’s cut to fit inside tart shells, adding depth and flavor to the dessert.
Ingredients
Scale
79g sugar
122g almond flour
1 tsp almond extract
140g butter
122g eggs – (roughly 2 extra large eggs)
2 tbsp sesame seeds
43g gluten-free all purpose flour
2g salt
Instructions
On a stand mixer fitted with a paddle attachment, combine sugar, almond extract, sesame seeds, butter, and salt. Cream together on medium speed for 3-4 minutes or until the mixture is light and fluffy.
Add eggs one at a time, making sure to scrape down the sides after each addition. Mix for 2 minutes on medium speed after the eggs have been added.
Add flour, and mix on stir until incorporated, then mix for 1 minute on 2nd speed.
Prepare a ¼ sheet pan with pan spray and parchment paper. Spread out evenly and bake at 350 degrees starting at 10 minutes.
Bake until the center of the cake springs back when lightly touched.
Let cool. Use the tart ring to cut out pieces, you will place these in the bottom of your tart.
This smooth, citrusy curd blends yuzu juice, eggs, sugar, and butter with a touch of white chocolate for balance. Thickened with gelatin, it sets into a bright, tangy filling perfect for layering in tarts.
Ingredients
Scale
150g yuzu juice
120g sugar (split 60 and 60)
50g butter
150g eggs
1 ½ tsp gelatin powder – (half a packet)
2 tbsp cold water
80g white chocolate
1/4 tsp citric acid (optional, creates a slightly more tart curd, I keep it on hand when canning)
Instructions
Sprinkle gelatin over water and let it bloom. Set aside.
Combine butter, and white chocolate, and set aside.
Place yuzu juice, citric acid, and sugar on the stove on low heat until it boils
Combine eggs and other half of sugar and whisk until smooth. Pour boiling yuzu juice over the eggs as you whisk them. You can do this with a ladle as well. Pour this mixture back into the pot and turn the heat back on very low. Whisk continuously as your mixture begins to thicken turn off the heat. You do not want this to boil. Otherwise, your eggs will scramble and the curd will break.
Add gelatin, butter, and white chocolate and whisk until smooth.
You can use an immersion blender if you have that tool on hand.
Place in the fridge in a non-plastic container to set.
Layer this curd and almond frangipane on your tarts as desired.
Recipe by Selina Progar Styling by Keith Recker Photography by Dave Bryce
Lisa Lucas and DeBrianna Mansini don’t compromise. Both are veteran film industry professionals and strident feminist activists, who met at marches for abortion rights before they became close friends. But their cookbook, That Time We Ate Our Feelings, is full of recipes meant to be non-intimidating, cozy, and accessible. The cookbook uses recipes from the Santa Fe-based duo’s hugely popular weekly live cooking show, Corona Kitchen, now called Golden Goose Kitchen.
That Time We Ate Our Feelings, A Cookbook from Friendship
Aside from running into each other at feminist marches, Lucas and Mansini knew each other from their television careers, where they both have star-studded resumes. Mansini starred as Fran in AMC’S Breaking Badand Better Call Saul, as well as writing and performing her own plays. Lucas has her own production company, LikeMinds, and served as an executive producer on hit shows like ABC’s The Bachelor.
Mansini, who comes from a large Italian family and sees the kitchen as her “creative space,” initially proposed the idea of a live cooking show. “I called up Lisa and said ‘Wanna cook live on Facebook and see if anybody joins us?’ And then we cooked live for 143 days straight,” she said.
“I credit DeBrianna with helping me use food to de-stress,” Lucas said. “I had gotten to that place where I was like ‘we’re doing takeout.’ All I made from scratch was cranberry sauce once a year. As Americans, we don’t take breaks. We’re workaholics. The pause of COVID allowed me to catch my breath,” she added.
From Cooking Show to Cookbook
That Time We Ate Our Feelings might focus on comfort food, but its recipe titles have some zingers. You won’t easily forget recipes like “Make Your Own Damn Ramen,” or “Throw Away Your Xanax Tribal Sustenance Homemade Matzo Ball Soup.” Mansini explained: “We’re actors. We like to laugh!”
Part of what made (and still makes) Corona Kitchen so popular is Mansini and Lucas’s humor and warmth. “I once had a KitchenAid mixer fall on my head when we were filming, and I just rolled with it!” Lucas remembered.
Apollo Publishers, which published the cookbook, was also drawn to their unique personalities. The cookbook came out in spring 2023. “We just thought: We’ll make the book we want to write, and maybe someone will want it. But we were in the meeting with that publisher for about twenty minutes before they said ‘Okay!’” Mansini said.
Then, it turned out food photographer Penina Meisels was a Corona Kitchen member on Facebook. Because COVID-19 restrictions were still tight, Meisels was working out of her home studio to photography. “I will never forget as long as I live the food styling sessions we had,” Lucas said. “Mostly everybody involved was women, and it was so different from our male-dominated film sets.”
What Makes Comfort Food Comforting
The height of the COVID-19 was an isolating time for everyone. Most of us needed some comfort. Mansini and Lucas defined “comfort food” as things that made them feel happy. That could also include meals meant to serve to others, not to eat themselve. “It’s the joy of sharing that’s as important as your own personal comfort,” Mansini said.
Lucas said that to her “food is love. It’s the memory of a family, something you can share with others.” And having both a cooking show and a cookbook means that they have an archive of family recipes. “That’s the beautiful thing about the internet. I tell my kids that if I get hit by a bus tomorrow, they’ll be able to feed themselves,” Lucas said. In That Time We Ate Our Feelings, Lucas recommends the Dutch Baby recipe and the Caesar salad as easy, fun cooking projects that can become staples. “I make both of those all the time,” she said.
To this day, the pair run continue to run Corona Kitchen as a Facebook group. They feel that with the upcoming 2024 election, people still need comfort food more than ever. Mansini and Lucas also aren’t shy about their feminist politics in their cooking show. “We used to think we’d lose followers for talking about those things, but we didn’t,” Mansini said. “We know we have Republican followers, and they stick around because we make good food.” On how cooking and feminism connect, she proclaimed: “We can choose to work in the kitchen, but you can’t keep us there.”
Restaurant Martín’s ever-creative Martín Rios gives us a preview of his cold- weather cuisine. Loaded with seasonal ingredients and plated with his eye for sophisticated beauty.
Restaurant Martín Takes Market Stands to Fine Dining Standards
Martín Rios’s earliest food memories come from childhood in Guadalajara, helping his mother and grandmother at their market stands. They sent him to pick ingredients. Such as pozole, menudo, flautas, and more, teaching him to select produce, butcher meat, and waste nothing. Those early lessons still shape his dishes today. Before the first hard freeze, he now preserves any remaining produce and herbs from his own gardens. He does this by by dehydrating them, turning them into flavored vinegars, or storing them for winter use.
Martín moved to Santa Fe in junior high, when his parents relocated. To help support the family, he dropped out of high school and worked as a dishwasher. His talent and work ethic soon stood out, propelling him quickly to executive chef at the Eldorado Hotel—without a diploma or formal training. When his wife and future business partner, Jennifer, entered the picture, Martín confided his wish to go further. She helped him plan to earn his GED and save money for the Culinary Institute of America in Hyde Park, NY.
Training and Return to Santa Fe
At the CIA, Martín worked under acclaimed chefs including David Burke in New York and George Blanc in France. After his externships, he and Jennifer returned to Santa Fe. The Eldorado welcomed him back, this time as executive chef of its new restaurant, The Old House. He later honed his skills at Rosewood Inn of the Anasazi and Geronimo before he and Jennifer opened Restaurant Martín in September 2009—just in time to host a Santa Fe Wine & Chile Fiesta dinner.
A Signature Style
Martín’s cooking begins with his classical training but branches into playful creativity. Inspiration might come from his Mexican heritage, a taste memory of Asian or Middle Eastern cuisine, or even a riff on American comfort food like clam chowder or Southern ham, beans, and greens. His favorite proteins include lamb, duck, and seafood, which he often sources from Jeff Koscomb’s Above Sea Level. He pairs them with earthy root vegetables—turnips, parsnips, rutabagas, carrots—and adds flourishes for texture, color, and flavor.
A meal at Restaurant Martín, paired with Jennifer’s warm hospitality, always feels special. Yes, we eat with our eyes first—so enjoy this preview of his fall menu before heading to the restaurant for the full experience.
Martín devotes a whole chapter of his cookbook to crudo and ceviche. This fall version combines Cara Cara oranges for vibrant sweetness, turnips for spice, fennel for anise notes, and briny kombu for balance.
Yellowfin Tuna Crudo
Roasted New Zealand Lamb Rack
Rutabaga & butternut squash purée, crispy potato & bacon pavé, hon shimeji mushrooms, black garlic reduction.
Lamb, Martín’s favorite red meat, anchors this dish. Roasted root vegetables and fermented garlic bring sweetness and depth, while the potato pavé adds smoky richness from bacon.
Martín highlights duck in two ways: a crisp-skinned, honey-glazed breast and a rich confit. Grilled radicchio offsets the sweetness with bitterness, while celery root and currants tie the dish together.
Roasted Honey-Glazed Duck Breast
Roasted Baby Beets & Pickled Strawberry Salad
Goat cheese mousse, fennel oil, fennel fronds, Belgian endive, red leaf lettuce, cider & mustard seed vinaigrette.
Inspired by his mother’s ensalada de Nochebuena, this beet salad changes with the seasons. Pickled strawberries add tang, fennel provides anise notes, and cider vinaigrette highlights fall apples.
Plump scallops meet earthy sweetness from squash and carrots, with pickled carrots adding bright pops of acidity. Lightly sautéed fennel balances the dish with texture and subtle licorice notes.
This dessert layers milk and dark chocolate crémeux, enriched with coffee and cinnamon, over nutty financiers. Buttermilk custard lightens the plate, while jewel-toned fruit gels add color and brightness.
Two-Chocolate Crémeux
Story by Cheryl Alters Jamison Photography by Kate Russell
TABLE contributor Kelly Koepke stops in for a winter staycation at El Monte Sagrado in the beautiful city of Taos.
Taos is magical. That’s a refrain sung by more than a handful of the people we met in this town which prides itself on being a haven for spiritual seekers, ex-hippies, art appreciators, ski bums and those looking for a down-to-earth getaway.
The magic starts before we approach Taos. My favorite part of the drive north from Santa Fe on the low road to Taos is the final curve through the canyon when you catch a brief glimpse of the gorge. That fleeting moment signals that once you crest the hairpin turn ahead, you’ll arrive on the plain. There, laid out for miles ahead, is the steep rift valley caused by shifting tectonic plates. Far below at the bottom of the gorge is the Rio Grande making its way south.
Also in front of us are the brooding Sangre de Cristo Mountains, whose mood is always shifting, never the same, no matter how many times you see them. Magic.
A Winter Staycation at El Monte Sagrado
We’re headed to El Monte Sagrado, a Heritage Hotel resort and spa in the heart of Taos. This “Sacred Mountain” resort sits on four beautifully kept acres just blocks from the historic plaza. Two full-time groundskeepers maintain the mature cottonwoods, pines and other evergreens, several waterfalls and ponds, and the wandering paths through the property. Their work reminds guests that New Mexico’s high desert doesn’t mean barren, even in the wintertime.
Entering the resort’s hushed lobby, the scent of sage and piñon hits me, conveying a sense of calm and peace. A tall amethystgeode to the side of the crackling fireplace is an impressive anchor for the curving two-story space defined by stacked stone and plaster walls. The crystal in the center of the swirling ceiling is a 90-pound naturally occurring citrine, bouncing a warm glow around the space.
A Quiet Connection to the Earth
One door leads to a low-ceiling reception room set up like a quiet living room. The gracious staff offers water, coffee or tea then escorts us to our second-floor Taos Mountain room.
The room, as well as the entire resort, are decorated with natural materials linked to the history of this place. There’s cowhide-covered armoires and a stone fireplace whose pebbles also cover the sides of our two-person soaking tub and the floor of our shower. A rusty, aged patina covers the wrought-iron railings on our balcony, upon which we overlook a life-sized elk statue in our park-like view. The room’s painting of wild horses reflects a Southwestern aesthetic.
The resort does an exceptional job of setting the Taos scene. The public areas, bar, library, and dining room feature Southwestern art and sculpture from local artists. Some of the art is even for sale. If guests prefer, the resort offers several guided Taos excursions through its tour company, too.
Taking in the Amenities
We have enough time after dropping our overnight bags in the room before our dinner reservation at De La Tierra Restaurant to stroll the path through the resort’s global casitas area. These suites and stand-alone guesthouses take their names, design elements and décor from places miles away. You’ll spot elements from Morocco, China, Japan, and Argentina. We walk through the circular open space in the heart of the resort, mindful of the three monolithic rock sculptures guarding two waterfalls. We pass the full-service spa and the indoor saltwater pool and hot tub, themselves surrounded by trees, plants, and flowers.
Drinks in the lively Anaconda Bar––named for the gilded, snake-like sculpture that hugs the ceiling of the serpentine bar to coil down a column along one side––included the signature Jasmine Pearl. This elegant libation blended Fernet-Branca, gin, a jasmine tea infusion, and lemon juice. It’s a refreshing start to the evening’s main event: dinner from the menu of Chef Cristina Martinez.
Dinner with Chef Cristina Martine of El Monte Sagrado
James Beard Award-winner Mark Miller, of Santa Fe’s Coyote Café fame, mentored Chef Cristina when she took over the resort’s kitchen in 2016. She now creates a changing seasonal menu that features the best of what the area has with an international flair. The winter menu features hearty fare like elk, duck, and venison, and of course, Hatch green chile on the burgers.
We opted for Pan-Seared, Blue Corn-Crusted Ruby Trout with Tucumcari White Cheddar Grits. Plus, a starter of honey-chipotle grilled shrimp over a deconstructed salad of cucumbers, corn, and guacamole. An excellent steak frites was overshadowed by that evening’s appetizer special. Three jicama-shelled tacos overflowed with a combination of tender shredded duck, crunchy slaw, and a spicy sriracha aioli. We could have made a meal of those tacos alone.
Too full from our feast to think about dessert, we returned to our room and that deep-soaking tub. The aroma of sweet lemongrass and bamboo from the bubbles perfumed the room and relaxed us deeply. Inevitably, we slipped between deliciously smooth sheets and drifted off with one thought: magical.
Things to Discover at El Monte Sagrado
The dining room chandelier was designed as a tribute to the Rose Window in the West Facade of the Cathedral at Reims in France, the traditional place where the kings of France were crowned.
Go to the bathrooms near the pool, where the sink backsplashes are 50-million-year-old limestone fossil murals from Wyoming.
Check out the antique pool table in the library, built in the early 1900s and once owned by pool hustler Rudolf Wanderone, who named himself after the fictional character Minnesota Fats embodied by Jackie Gleason in the 1961 film, The Hustler, with Paul Newman in the starring role.
Story by Kelly Koepke / Photography by Doug Merriam and El Monte Sagrado
Five generations of the Martinez family gathered together to share their Christmas traditions with TABLE Magazine.
Tamales are one of the most beloved traditional foods of New Mexico, bringing families together during holidays, celebrations, and Sunday dinners. This authentic New Mexico tamales recipe, shared by Theresa Martinez and her family, shows how to make tender pork tamales wrapped in corn husks with rich red chili sauce and soft masa dough. It’s a dish full of flavor, history, and love—passed down through generations.
Traditional Tamales Recipe
Making homemade tamales may take time, but the process is part of the tradition. From simmering the pork shoulder until it’s tender, to preparing the masa harina dough and soaking the corn husks, every step adds to the final taste. The red chili pork filling gives these tamales their bold Southwestern flavor, making them a favorite in New Mexican kitchens.
Whether you’re preparing tamales for Christmas, a family gathering, or simply to enjoy a taste of New Mexico at home, this recipe will guide you through each step. With simple ingredients and clear instructions, you’ll be able to create tamales that are both authentic and delicious—perfect for sharing with family and friends.
This recipe shares how to make traditional New Mexico tamales filled with tender shredded pork simmered in red chili sauce. The masa dough is spread on soaked corn husks, filled, folded, and then steamed until firm for a classic homemade dish.
Ingredients
Scale
For the filling:
4 lb pork shoulder or 3 1⁄2 lb pork butt, trimmed of fat and shredded
8 cups water
1 tbsp garlic salt
1 1/2 tsp salt
4 cups red chili sauce
For the dough:
4 cup masa harina
1 1⁄2 tsp baking powder
1 tbsp garlic salt
2 tsp salt
1 cup lard
50 dried corn husks
Instructions
In a 5-quart roaster oven, bring pork, water, garlic salt, and 1 1/2 teaspoons salt to boil.
Simmer covered, about 2 1/2 hours or until meat is very tender.
Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so.)
Shred the meat using 2 forks, discarding fat.
Strain the broth and reserve 2 cups.
In a large saucepan, prepare the red chili sauce and add meat; simmer, covered for 10 minutes
In a separate bowl, stir together masa harina, baking powder, garlic salt and 2 teaspoons salt.
Add lard to dry mixture, mixing by hand until well blended. Add just enough broth and water to make a thick, creamy paste.
In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.
To assemble tamales, spread 2 tablespoons of the masa mixture on the center of the corn husk. If husks are small, overlap 2 small ones to form one.
Place about 1 tablespoon meat and chili mixture in the middle of the masa.
Fold in sides of husk and fold up the bottom.
Add water to double broiler just below basket
Lean the tamales in the basket, open side up.
Bring water to boil and reduce heat.
Cover and steam 20 minutes, or until dough is firm. Adding water to broiler when necessary.
Story and Photography by Gabriella Marks Styling by Robert Nachman Food by Theresa Martinez and family
For longer than New Mexico has been a state, the citizens of Wagon Mound, a village about 40 miles north of Las Vegas, have celebrated Bean Day. Every Labor Day weekend, they gather to salute not just any bean, but the pinto bean. Julia Platt Leonard joins them, and spills the beans.
Bean Day for the Pinto Bean
A couple dozen people sit on folding chairs around long tables in the Wagon Mound Fire Department. It’s late afternoon, and the open doors let in sun and a light breeze. People talk, giggle, and gossip, but their hands move constantly. Fingertips glide across the tables like on an invisible Ouija board as we separate stones and dirt from piles of pinto beans.
I ask for a few pointers, grab a seat, and join in. Compared to Bean Day veterans, I’m painfully slow. Some participants live in Wagon Mound—population 264, according to the 2020 census—while others return each year for Celebrating the Pinto Bean. It’s a chance to catch up with family and friends, hear the latest news, and enjoy really good food. “It’s like a big family reunion,” says Luis Lopez, Wagon Mound resident and Bean Day Association president.
Preparing the Feast
We sweep the cleaned beans into large stock pots. Before I can catch my breath, more beans spill from sacks onto the table. In total, we handle 300 pounds of beans. Many hands make light work, and soon a band strikes up, dancers fill the floor, and others gather around a barbecue outside the firehouse.
All this for a bean? Not just any bean. The pinto is New Mexico’s state vegetable, along with chile. While chile often steals the spotlight, the pinto bean serves as the workhorse of New Mexican cooking. It’s hard to imagine a meal without it. As one of the Three Sisters—corn, beans, and squash—it nourishes both people and soil, enriching fields with nitrogen.
A Painted Bean with History
Once, Wagon Mound was a major agricultural hub for pinto beans. Today, most of the state’s crop comes from Estancia Valley, a bucolic region about an hour from Albuquerque. Growers like Ness Farms rarely sell beans outside New Mexico because locals love them so much.
Pinto beans belong to Phaseolus vulgaris, the common bean family that includes kidney and green beans. In Spanish, they’re frijoles pintos, or “painted beans.” Like palomino ponies, raw pintos show soft brown flecks over a white base. Cook them, and the speckles vanish, replaced by a creamy richness perfect for stews, burritos, and more.
The Big Cookout
So what happens to all those sorted beans? Volunteers carry the pots to a field near the rodeo grounds, where they dig a 30-foot trench. They light a fire, lower in the cauldrons of beans seasoned with red chile powder, add 800 pounds of beef wrapped in foil packets, and bury everything overnight. On Labor Day, the trench is unearthed, temperatures checked, and the beef and beans are served alongside coleslaw and flour tortillas.
Lopez says they feed about 1,500 people, though no one really counts—and they’ve never run out. The food is free. Visitors arrive for the parade, stay for the feast, and linger under shady trees to enjoy live music. The weekend also brings a rodeo, a school dance, mud bog races, horseshoe pitching, and a car and truck show. All of it celebrates the humble pinto bean.
Delicious Pinto Bean Recipes
Check out these amazing recipes by Julia Platt Leonard that celebrate the Pinto Bean! You can find them and more recipes at newmexico.tablemagazine.com.
