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La Fonda on the Plaza is History in the Making

By
Abdul Rafay
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0
Vintage exterior photo of historic La Fonda hotel situated on Santa Fe Plaza, the oldest continuously occupied public space in the United States.

There is history and there’s history—this is where Santa Fe shines. Not only is it the oldest state capital, but Santa Fe also lays claim to the oldest hotel site in the United States. The corner location where La Fonda on the Plaza sits was home to Santa Fe’s first inn, which opened in 1607. TABLE contributor, Heather Hunter, finds out how La Fonda is still making history.

La Fonda on the Plaza, A Must-See For History Buffs and Staycationers Alike

Established in 1922, present day La Fonda was envisioned by architects John Gaw Meem and Mary Elizabeth Jane Colter—one of the very few, and arguably the best, female architects in the country at that time. Colter was the chief architect and decorator for the Fred Harvey Company (of Harvey Hotels)— including La Fonda—for over four decades.

Panoramic view of La Fonda hotel silhouetted against a vibrant orange and pink skyline at dusk, as the lights of the city of Santa Fe gradually illuminate below.

100 Years of La Fonda on the Plaza

La Fonda celebrated its centennial two years ago. Today, it’s one of 300 exclusive properties within the Historic Hotels of America collection. The only hotel on the Plaza, this landmark location also boasts a bird’s eye view of the Cathedral Basilica of St. Francis of Assisi. (It’s not the oldest church in Santa Fe, but it’s quite possibly the most revered.)

Outdoor dining scene at La Fonda hotel's rooftop Bell Tower bar in Santa Fe, showing three guests casually enjoying a meal under the sun with iconic views of the city's historic landmarks in the background.

Historic Santa Fe Stylings 

La Fonda has enough stores, restaurants and bars to make this a must-visit for travelers and locals. The interior is bursting with traditional Santa Fe stylings, including: Saltillo tiles, welcoming leather chairs, and handcrafted furnishings. An impressive collection of folk art lines the walls. The bold and stunning Southwestern-inspired paintings by Gerald (Ira Diamond) Cassidy deepen the sense of place, adding color, dimension, and supplementary history to the hotel.

A lone individual seated on an outdoor bench at night, gazing downward in quiet contemplation with the luminous skyline of Santa Fe in the distance.
Bell Tower, La Fonda on the Plaza, Santa Fe, NM

A Staycation to Remember

La Fonda has managed to maintain a century of patina while offering a thoroughly modern hotel experience. Its rooms and suites have been smartly upgraded to reflect the times. My staycation in a deluxe suite featured a delightful terrace that straddled the Plaza to the left and the cathedral to the right. This placement felt magical, and the newer bathroom juxtaposed with the historic, adobe walls and kiva made the suite cozy, comfortable, and contemporary.

Two lime green margarita cocktails in stylish glassware laying on top of a wooden bar, expertly garnished with lime wedges and salt-dusted rims for an inviting presentation.

I slipped into La Fiesta Lounge for a simple Caesar salad and a much-needed Silver Coin margarita one night. I did not feel alone dining solo, as the bar was buzzing with people and live music.

Stylish hotel living room featuring varied comfortable seating arranged around a wooded coffee table, adorned with art and decorative accents in a blend of traditional and modern aesthetics.

Dinner at La Plazuela 

The next night, I celebrated with a dinner at La Plazuela, the heart of the hotel. A water fountain in the center sits beside two enormous ficus trees draped with white lights. That set the stage for a colorful and memorable meal. The arugula salad was a work of art—a tower of arugula with strawberries and goat cheese. It felt like a light entrée. The Scottish salmon was impeccably cooked and presented with quinoa and broccolini. For a sweet ending, the sea salt and caramel gelato enchanted me.

Interior dining area at La Plazuela restaurant inside La Fonda hotel in Santa Fe, showing tables dressed with white linens and floral centerpieces beneath hanging string lights, creating an ambient Southwestern atmosphere.

Just before dusk from May through late October, you can make your way up to The Bell Tower rooftop bar for a breathtaking New Mexico sunset. Revel in the sound of the church bells ringing…with a cocktail on your lips.

Decoratively painted hotel bedroom featuring an ornate leaf-patterned headboard surrounded by accent pillows and wall sconces, promoting a relaxing atmosphere.

Shopping Opportunities at La Fonda on the Plaza

For those who love to shop, the hotel has six distinct stores and restaurants. An array of gift items such as Pendleton blankets, Sandy Vaillancourt cards, Catherine Maziére silver jewelry, and sweet-smelling soaps can be found at Detours. Tom Taylor’s store is filled with everything leather from belts to buckles to bags. With two locations, Things Finer is all about fine antiques and décor for the home and fine jewelry. Rocki Gorman’s eponymous store features uniquely handcrafted, one-of-a-kind necklaces, bracelets, and earrings. And if your trotters need a lift, snag a new pair of walking shoes at Street Feet.

Tastefully decorated hotel living room featuring a cozy seating area with armchairs and ottomans surrounding a lit fireplace, promoting relaxation and comfort.

A must is The French Pastry Shop which has been serving crêpes, sandwiches, and coffees to delighted customers since 1974. Try the Ratatouille crêpe or the Croque Madame or Monsieur and treat yourself to a classic Nutella crêpe for a taste of France in Santa Fe.

Red heirloom tomato resting on a wooden cutting board, showcasing its naturally rugged exterior and deep coloration.

For history buffs, La Fonda is a haven that promises to heighten your appreciation for excellence in preservation. For experienced travelers, La Fonda is the place to come. Whether you want to relax and put your feet up, or wander throughout the city. And for locals, La Fonda holds the key to the city’s deep historical roots. It boasts an impressive art collection, shopping and dining options, and the best sunset views. It’s where we invite friends and family when they come to town, and where we vacation in place because we want to dine, gather, and stay.

Chef Lane Warner standing in a modern commercial kitchen, wearing a white uniform and gesturing while speaking to others present.

Story by Heather Hunter

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4 Daughters Land and Cattle is Planting for the Future

By
Abdul Rafay
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0
A family standing under colorful fall trees on a breezy day, the father holding an infant while a young child looks up at them, representing planting for future generations.
Defying the odds, a family-run pecan farm is thriving in central New Mexico. Julia platt leonard and photographer michael benanav pay a visit, just in time for harvest.

It was literally a dump. Located next to the transfer station in Los Lunas, New Mexico, what was once a place where people dumped their trash, is now 4 Daughters Land and Cattle. Today it’s home to around 23,000 pecan trees and the northernmost pecan farm in the state. Deer, elk, and quail make the pecan orchard their home, living amidst the trees in what Emily Willis—one of the four daughters—calls an oasis in the desert.

How 4 Daughters Land and Cattle is Planting for the Future

The closest pecan tree to 4 Daughters is 100 miles south. Pecan trees don’t grow this far north, or at least they didn’t, until Emily’s parents Mike and Kathy Mechenbier decided to plant their first pecan tree here. Emily remembers it clearly, “I have a picture of me standing next to one of the trees when we first planted it, and knowing exactly where it is and seeing that tree today and shaking that tree and getting nuts off it.”

Tree by tree, acre by acre, the orchard grew — mostly the ‘Pawnee’ pecan cultivar which can stand up to the cold winters, and ‘Lakota’ for pollinators. “We’d talked to several people and a lot of them were doubtful pecans would make it this far north, but we decided to go ahead and try it,” Mike says. They planted 2,000 trees that first year. “They were about the size of a pencil and they did real well,” he says, “so we expanded by about 2,000 trees every year up to the present.”

Emily Willis with one of her children collecting some of the first pecans of the season.

There is a rhythm to the pecan farming year. Once there is a hard freeze, the pecan husks pop open and you can literally shake the pecans out of the trees. Harvesting starts in November and finishes up in January. After that, it’s time for pruning–Emily’s job for the young trees–and transplanting–the work of her brother-in-law and farm manager, Troy Richardson. Irrigation starts in March and then it’s watching out for pests like aphids and nut casebearers and making sure the trees get enough zinc to stay healthy. And then the cycle begins again.

Mike Mechenbier shells a new season pecan.

Pecan Expertise

Pecans, a species of hickory, are the only commercially grown tree nut that is native to the United States. Our country leads pecan production, accounting for around 80% of the world’s pecans. Once harvested, 4 Daughters’ pecans make their way to Las Cruces and then across the country and globe as far away as China (China is mad for pecans). New Mexico is traditionally one of the highest-ranking growers, but in southern New Mexico, not this far north where a late season frost could destroy an entire crop.

With all of the challenges of growing nuts so far north, why does Mike do it? Aside from the weather, it takes fourteen years before you start harvesting a crop, he says. “Makes a lot of sense for an old man to plant a shade tree, doesn’t it?” he jokes. But that’s the point he says – the trees aren’t for him. “You don’t plant a pecan orchard to get rich. You plant it for your grandchildren.”

Mike feeding the grandkids pecans.

4 Daughters Farm and Cattle Works for Future Generations 

Emily has a comic strip on her refrigerator. In it, an old man is planting a tree and a kid is watching him. The kid asks, “What tree is that?” The old man says, “Oh, I’m planting a pecan tree. I’m not planting it for me. I’m planting it for you, and for future generations. I won’t ever probably have any pecans off of this.” The little kid turns and says, “I don’t like pecans.”

I ask Mike if he likes pecans and he says he does if they’re fresh, and finds a ‘Pawnee’ for me to sample. “Anybody that says they don’t like pecans, if they ever ate a fresh one, they’d change their mind,” he says. He prises the meat out of the shell and hands it to me. He’s right. It’s unlike any pecan I’ve ever tasted. It has none of the bitterness you sometimes find in store-bought pecans, which he tells me could have been harvested a year or more before you pick a bag off the shelves.

Troy Richardson, Mike's son-in-law and farm manager.

Emily jokes that her dad likes to grow things that start with a ‘P’: pigs, pistachios (didn’t work – too far north), pomegranates, peaches and of course, pecans. I’d add to that two more ‘P’s’: patience and persistence.

Story by Julia Platt Leonard / Photography by Michael Benanav

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A Treasure Trove at the Spanish Colonial Arts Society

By
Abdul Rafay
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0
Decorative silver wall hangings on an orange background, showcasing intricate designs and craftsmanship.

The Spanish Colonial Arts Society’s Nuevo Mexicano Heritage Arts Museum is home to a staggering collection of art dating back to the 16th century, a voluminous library, and an archive. Almost half of their collection is comprised of pieces collected from Spanish Market artists from the 1920s to the present day. It’s the only John Gaw Meem-designed residential building that is open to the public in Santa Fe. They kindly opened their doors and guided us on a fascinating tour of their vaults. We’re eager to share with you some of their many treasures.

Dive Into a Treasure Trove of Historical Objects at the Spanish Colonial Arts Society 

Figurine of a man on a horse atop vintage books, representing history and culture.
M.A. Chavez Santiago 1974

A diminutive Santiago or St. James sits firmly astride his horse, reins clasped securely in his left hand. Victories in many seemingly unwinnable battles were attributed to the miraculous appearance of Santiago, patron saint of Spain and Galicia. “Artist M.A. Chavez was one of the original Spanish Market artists,” says curator Jana Gottshalk of this piece. “This tiny Santiago is uncharacteristic of his usual work which is usually unpainted bultos.”

Colorful wooden figurines depicting a female angel and a queen, showcasing traditional craftsmanship against a muted background.
From left to right: Luis Tapia San Rafael 1990 Anita Romero Jones Our Lady of the Rosary 1980s

The tradition of creating bultos— three dimensional religious sculptures—continues in the work of contemporary santeros who combine expert carving, and often bold colors, to depict Catholic saints. St. Rafael (on the left), one of the seven Archangels and the patron saint of travelers, the blind, medical workers, and happy meetings, is typically depicted holding a staff and a fish, as he is in this work by Luis Tapia. Next to him (on the right), is Anita Romero Jones’ Our Lady of the Rosary from the 1980s. Both draw on the rich history of early Hispano settlers, in ways that are thoroughly modern.

Decorative wooden crosses on a purple background showcasing intricate designs and craftsmanship.
From top (left to right) 1. Marcial Rodriguez, 1994 2. Star Tapia, 1977 3. Maker unknown, twentieth century 4. Flores, Marisa Aguilar Sjoberg, 2001 5. Maker unknown, twentieth century 6. Jimmy Trujillo, 1980s 7. Luisito Lujan, 1996 8. Maker unknown, twentieth century 9. Vicki Rodriguez, 2013 10. Rose of Life, Felice Ulibarri, 2002 11. Jimmy Trujillo, 1986 12. Eliseo Rodriguez, 1978 13. Krissa Lopez, 1996 14. Marcial Rodriguez, 1999 15. Estrellas de Dios, Vanessa Sanchez, 1998 16. Maker Unknown, twentieth century 17. Gabriela Romero, 2006

Artisanship in Every Object

Early Spanish artisans arriving to New Mexico were expert improvisers. Lacking the materials they needed— wood, ivory, and shell—to make traditional marquetry crosses, they looked locally for substitutes. Straw and cornhusk were readily available and in the hands of skilled craftspeople, provided the effect of shimmering gold, captured in the candlelight of churches and chapels.

Collection of ornate vintage hair combs and accessories on a purple background.
First Row, far left (from top to bottom) 1. Maker unknown, Engraved sterling peineta, nineteenth century 2. Maker unknown, Peineta, Early twentieth century Second Row, middle (from top to bottom) 3. Lawrence Baca, Peineta, 1995 4. Lawrence Baca & Arlene Cisneros Sena, Shell Peineta, 1999 Third Row, far right (from top to bottom) 5. Maker unknown, Mexico, c. Nineteenth century, Filigree eyeglasses case with glasses 6. Gabriel Duran, Peineta, 2018 7. Juan Lopez, Filigree dagger, c. 2000

Personal Objects

The collection at the Nuevo Mexicano Heritage Arts Center encompasses not only religious objects, but also deeply personal ones, giving us a glimpse into the lives of their owners. Perfect examples are treasures like the silver filigree glasses case from Mexico (third row/far right, top) that held a gentleman’s pair of pince-nez, or the engraved sterling silver peineta (first row/far left, top)—an elaborate hair ornament—that would have been worn by a woman in the 1800s. Contemporary pieces—like the collaboration between Lawrence Baca and Arlene Cisneros Sena (middle row, bottom)—carry on the tradition of this timeless, wearable art.

Decorative silver wall hangings on an orange background, showcasing intricate designs and craftsmanship.

Poor Man’s Silver 

Throughout the colonial period, decorative tinwork made its way from Mexico to New Mexico. Sometimes called “poor man’s silver,” these pieces could be elaborate Rococo-esque confections with elaborate, hand-stamped patterns and intricate shapes. Contemporary artist Justin Gallegos Mayrant pays tribute to the artisans who worked in Rio Arriba County with these two ornate sconces, purchased by Spanish Colonial Arts Society in 2017.

Collection of vintage religious icons on a green background, featuring figures of saints and biblical scenes.
Top Row (from left to right) 1. Pedro Antonio Fresquís, Saint Inez, Late eighteenth century – early nineteenth century 2. José Rafael Aragón, Our Lady of Refuge, Nineteenth century 3. Maker unknown, Heart (metal), Twentieth century 4. Maker Unknown, Sagrado Corazon 5. José Benito Ortega, Guadalupe, Late nineteenth – early twentieth century 6. Pedro Antonio Fresquís, Saint Barbara, Late eighteenth – early nineteenth century Bottom Row (from left to right) 7. Maker unknown, Salvador Mundi Locket, Eighteenth century 8. José Benito Ortega, St. Ignatius of Loyola, Late nineteenth – early twentieth century 9. Antonio Molleno, San Miguel, Mid-nineteenth century 10. Pedro Antonio Fresquís, Flight to Egypt, Late eighteenth – early nineteenth century 11. Maker unknown, Sacred Heart, Early nineteenth century 12. Pedro Antonio Fresquís, St. Jerome, Late eighteenth – early nineteenth century.

Santeros and Retablos 

Retablos is two-dimensional art practiced by santeros, aka “saint makers”, which are usually small paintings or wooden altarpieces or other found materials that hold spiritual value for those who make them. The Spanish Colonial Arts Society is home to hundreds of these devotional objects made by artists including Pedro Antonio Fresquís, known as the Truchas Master. “One of the best tools for identifying the New Mexico retablo and bulto artists are how the artist executes the eyes and hands,” says curator Jana Gottshalk, “However, Fresquís is a bit of a rebel. His work is often unique looking, veering away from the traditional composition and adding more decorative elements and less of a single-figure focus.”

Story by Julia Platt Leonard / Photography by Tira Howard

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Seafood Mille-Feuille

By
Abdul Rafay
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0
Gourmet seafood mille-feuille on a red plate, featuring crispy shrimp and calamari, garnished with herbs and sauces.

Chef-owner Hue-Chan Karels calls this take on a classic mille-feuille, “the Napoleon-effect.” Instead of traditional puff pastry, Karels and Executive Chef Erica Tai spread shrimp paste between layers of Vietnamese artisan rice paper, fry them, add juicy sautéed scallops and calamari, and finish with a drizzle of Vietnamese beurre blanc and Asian herb oil. This recipe was part of the Santa Fe Wine & Chile Festival, and sommelier Marika Vida-Arnold chose to pair it with Hugel & Fils, Gentil, Alsace, France,

A Vietnamese Take on Mille-Feuille

The name “mille-fueille” translates to “a thousand sheets” in French, and it’s made of layered sheets of puff pastry. Because the French colonized Vietnam, many French culinary techniques have carried over to Southeast Asian cooking (banh mi comes from the introduction of baguette to Vietnam). So, Hue-Chan Karels and Erica Tai took inspiration from the fact that Southeast Asia has rice paper, which can easily be swapped in for puff pastry to make a usually sweet dessert into a savory meal.

Seafood Mille-Feuille Recipe

Seafood Mille-Feuille Ingredients

  • Shrimp Mousse (see below)
  • Mille-Feuille (see below)
  • Vietnamese Beurre Blanc (see below)
  • Vegetable oil
  • Freshly ground white pepper

To Assemble your Seafood Mille Feuille 

  1. Deep fry the shrimp paste sheet and sugar sheets in the fryer until golden brown.
  2. Sauté the scallops and calamari in vegetable oil over high heat, season with ground white pepper. Assemble the shrimp paste sheet at the bottom as the first layer, place scallops on next and then the sugar sheet. Top with the calamari and drizzle with the Vietnamese beurre blanc sauce.

Shrimp Mousse Recipe

Ingredients 

  • 2 lbs medium shrimp, peeled and deveined
  • 1 tsp salt, separate into 3/4 tsp and
  • 1/4 tsp
  • 4 tsp cornstarch
  • 4 tsp sugar
  • 1/2 tsp freshly ground black pepper
  • 4 tsp fish sauce
  • 4 tbsp garlic, minced and crushed into a paste
  • 2 tbsp canola oil
  • 4 tbsp minced shallots

Instructions 

  1. Toss the shrimp with 3/4 tsp salt in a colander for 5 minutes. Rinse under cold water and dry with a paper towel.
  2. Coarsely chop and place in a bowl. Add 1/4 tsp of salt, cornstarch, sugar, pepper, fish sauce, garlic, and shallot. Freeze for 30 minutes.
  3. Transfer to a food processor, add the canola oil, and process just until a coarse paste forms. Transfer to a bowl, cover with plastic wrap, and set aside for 15-30 minutes.

Mille Feuille Recipe 

Ingredients 

  • Vietnamese spring roll rice paper, 16 sheets
  • (8 sheets for shrimp paste paper, 8 sheets for sugar crispy rice paper)
  • Simple syrup (sugar with water 1:1 ratio)
  • 12 oz scallop (or whole bay scallop)
  • 12 oz calamari, tubes and tentacles

Instructions 

  1. Place about 2-3 tbsp of shrimp mousse onto a sheet of spring roll rice paper, but only apply the paste onto half of the surface. Fold the sheet over and spread the mixture so it covers the entire spring roll rice paper. You can pat it with the back of your knife to spread. Set it aside. Repeat with the remaining shrimp paste.
  2. To make the middle layer (crispy spring roll rice paper): Place a sheet of spring roll rice paper on the table. Brush it with simple syrup front and back. Let sit for a couple seconds until the paper is soft enough to be folded into a square (folded twice). Set aside. Repeat with the remaining 8 sheets of rice paper.
  3. Prep seafood: scallops in two, horizontally, set aside. Cut the calamari tubes into rings. Cut the tentacles into 3 inches length.

Vietnamese Beurre Blanc Recipe 

Ingredients

  • 1 cup butter, unsalted
  • 1/4 cup sliced green onion
  • 2 tbsp white wine
  • 2 tbsp fish sauce

Instructions

  1. Place the butter in a skillet over low medium heat. Do not overheat the butter. Add in the green onion and stir until aromatic.
  2. Deglaze with the white wine and add in fish sauce. Turn the heat off and stir until well-combined.

Story and Styling by Julia Platt Leonard / Photography by Daniel Quat / Dinnerware Courtesy of Wild Life Santa Fe

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Grilled Tomahawk Steak with Sweet Potato Gratin, Carrots & Chile Gastrique

By
Abdul Rafay
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0
A mouthwatering grilled bone-in tomahawk steak, perfectly charred and served with sweet potato gratin, vibrant heirloom baby carrots, and drizzled with both green and red chile gastrique.

Jose Montalvo — aka Chef Ziggy—knows a thing or two about wood-fire grilling. At El Nido, the beloved Tesuque restaurant, cooking on the custom wood-fire grill and in the Italian brick oven form the backbone of the menu. Their tomahawk steak is a customer favorite and at 40 oz. is a hearty meal for two. Montalvo created this recipe for the Santa Fe Wine & Chile Festival, and for a wine pairing, sommelier Joseph Spellman recommends Lewis Cellars Cabernet Sauvignon Napa Valley 2021.

About Tomahawk Steak

What makes tomahawk steak special is that it is at least five inches of rib bone is left intact. The bone is “French trimmed,” a culinary technique also used to give a rack of lamb its unique shape. The shape is where it gets its name from, because it resembles an axe or tomahawk. These stages are huge in size and make for a decadent meal that serves a whole group of people.

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A mouthwatering grilled bone-in tomahawk steak, perfectly charred and served with sweet potato gratin, vibrant heirloom baby carrots, and drizzled with both green and red chile gastrique.

Grilled Tomahawk Steak with Sweet Potato Gratin, Carrots & Chile Gastrique

  • Author: Jose Montalvo (aka Chef Ziggy)
Print Recipe

Description

One of the best cuts of steak you can devour.

Ingredients

Scale
  • 40 oz bone-in Tomahawk steak
  • Sweet potato gratin (see below)
  • Heirloom baby carrots (see below)
  • Green chile gastrique (see below)
  • Red chile gastrique (see below)

For the sweet potato gratin:

  • 4 medium sweet potatoes
  • 16 oz heavy cream
  • 8 oz parmesan cheese, grated
  • 4 oz unsalted butter, melted

For the heirloom baby carrots:

  • 16 oz heirloom baby carrots
  • 2 oz unsalted butter

For the green chile gastrique:

  • 1/4 yellow onion, chopped
  • 1 garlic clove, chopped
  • 8 oz chopped green chile
  • Pinch of dried oregano
  • 16 oz vegetable stock
  • 2 oz granulated sugar
  • 1 1/2 oz white wine vinegar

For the red chile gastrique:

  • 1/4 yellow onion, chopped
  • 1 garlic clove, chopped
  • 12 dried guajillo chiles
  • Pinch of dried oregano
  • 16 oz vegetable stock
  • 2 oz granulated sugar
  • 1 1/2 oz red wine vinegar

Instructions

  1. Pat steak dry. Season with salt and pepper.
  2. Next, over a medium to high heat grill steak for about 7-10 minutes on each side, until desired doneness.
  3. Let steak rest for at least 15 minutes. Slice and serve family style alongside other dishes.

For the sweet potato gratin:

  1. Preheat oven to 350 degrees.
  2. Peel and slice sweet potatoes into 1/4 inch slices.
  3. Next, in a bowl, combine the heavy cream, Parmesan, and melted butter.
  4. In a deep baking dish layer the sweet potato, heavy cream mixture, salt and pepper.
  5. Wrap in foil and bake for 1 hour and 15 minutes.
  6. Then, raise oven to 400 degrees and cook uncovered until crisps.
  7. Remove from oven and let cool.
  8. Cut into 4 servings and serve.

For the heirloom baby carrots:

  1. Peel and wash baby carrots.
  2. Blanche the carrots and set aside.
  3. Right before serving, place in a skillet and add the butter.
  4. Sauté carrots and add salt and pepper to taste.

For the green chile gastrique:

  1. In a saucepan, sauté the onion and garlic.
  2. Once translucent, add green chile and oregano.
  3. Afterward, cook for about 5 minutes and add stock.
  4. Bring to a boil and add the sugar and white wine vinegar. Let simmer for 20 minutes.
  5. Remove from heat and cool.
  6. Blend and then pour through a fine strainer.

For the red chile gastrique:

  1. First, in a saucepan sauté the onion and garlic.
  2. Once translucent add 12 dried guajillo chiles, the oregano, and salt and pepper to taste.
  3. Cook for about 5 minutes and add stock.
  4. Once boiling, then add the sugar and the red wine vinegar. Let simmer for 20 minutes.
  5. Remove from the heat and allow to cool.
  6. Finally, blend and then pour through a fine strainer.

Did you make this recipe?

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

Recipe by Jose Montalvo — aka Chef Ziggy
Story and Styling by Julia Platt Leonard
Photography by Daniel Quat
Dinnerware Courtesy of Wild Life Santa Fe

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Your Guide to the Albuquerque International Balloon Fiesta

By
Abdul Rafay
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0
Two friends smiling at the Albuquerque International Balloon Fiesta with colorful hot air balloons in the background.

For nine days in early October, thousands come from near and far to watch the breathtaking sight of hot air balloons ascending into skies for an extravagant air show at the Albuquerque International Balloon Fiesta. Heather Hunter shares her bird’s eye view of this marvelous event.

Participants preparing colorful hot air balloons at the Albuquerque International Balloon Fiesta.

Up, Up, and Away at the Albuquerque International Balloon Fiesta!

Now in its 52nd year, the Albuquerque International Balloon Fiesta holds the title for the nation’s largest balloon event, making Duke City the ballooning capital. With more than 500 balloons and pilots, and nearly one million attendees in 2023, Balloon Fiesta is far larger than it was in 1972, when it began life as an intimate gathering of thirteen balloons. Considered to be the most photographed event in the world, Balloon Fiesta attracts an international crowd of experienced balloonists and a sea of spectators who come for awe, and a skyful of wonder.

Balloonists preparing a hot air balloon for lift-off at the Albuquerque International Balloon Fiesta.

October is the ideal time for the annual event because the winds are more pronounced and predictable. Known as the “Albuquerque Box,” the winds make it easier for balloon pilots to navigate in the Rio Grande Valley. The cool morning temperatures also help the balloons rise faster and manage better.

Hot air balloons ascending at the Albuquerque International Balloon Fiesta, showcasing the vibrant colors and mass ascension of the largest balloon event in the U.S.

Best Tips for the Albuquerque International Balloon Fiesta

If you are going to Balloon Fiesta Park—a full square mile—be prepared to arrive early. “Balloons begin to take off at the first sign of sunrise, so you want to be at the park to catch the mass ascension—a breathtaking scene,” says Patrick Slater, a crew chief for the last thirty years. He is the liaison between the pilot and the crew, helping the balloons with lift-off and landing. He also has two balloons he flies during the event.

 

“You need to be on the field to see the balloons come up,” says Slater. “This is one of the few balloon rallies in the country that allow you to walk amongst the balloons.” Slater says a typical flight lasts about an hour, depending on the prevailing weather conditions, including wind and temperature.

Two women joyfully celebrating at the Albuquerque International Balloon Fiesta with colorful hot air balloons in the background.

The pros highly recommend taking Park & Ride, which makes life easier for everyone as the ingress can be daunting. Just be sure to purchase online tickets in advance to secure your spot on the bus.

Greatest Views of the Balloons

If you would rather watch from a distance, local Jessica Moose offers these suggestions, “Just south of the Balloon Fiesta Park is Vista del Norte Park. That is the place to be for a great view, as is Vic’s Daily Café, where you can watch the balloons while enjoying their famous Vaqueros breakfast— chicken fried steak Christmas-style with two fried eggs.” The City Park on Osuna is also a designated viewing area.

Illuminated hot air balloon at sunset with 'BUILDING SUPPLIES' branding

For the more adventuresome, Moose suggests renting a kayak or paddle board to witness the balloons as they cross the Rio Grande.

The balloon glow event, held at night, is another opportunity to experience the enormity of the balloons up close and personal. About 200 balloons fill with air, light up, and stay on the field. The pilots let visitors get inside the gondola to check them out.

Hot air balloon glowing with flame at night during a festive event, surrounded by an enthusiastic crowd.

Frankie Martinez, a commercial balloon pilot who has been chasing balloons since he was in elementary school, says, “Glow is a fun crowdpleaser. It’s fun for the crowds to get close to the balloons and ask questions.”

High Flying Facts About The Albuquerque International Balloon Fiesta

  • Last year there were 546 registered balloons and 629 pilots at Balloon Fiesta.
  • In 2023, close to one million people attended the event.
  • The typical balloon is the size of an eight-story building.
  • The inside of a balloon is about 100,000 cubic feet.
  • The fabric of a balloon is called the envelope, and the basket you fly in, the gondola, can carry up to three passengers.

Story by Heather Hunter / Photography by Alfred Grey and Susie Elliott

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The Mystic Santa Fe Marries Food and Art

By
Kylie Thomas
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A corn dessert shell holds ice cream with rose petals and caramel drizzling down from a spoon above it at The Mystic Santa Fe.

It’s a night like no other – a two-and-a-half hour immersive evening of Native American food, dance, and storytelling that takes place every Thursday, through the end of October at The Mystic Santa Fe. It’s the brainchild of husband and wife Mystic owners Rick Goldberg and Amanda Tucker who welcome guests to the hidden garden at their boutique hotel for Mystic Echoes: A Sacred Feast of Flavors & Dance.   

A native dancer in a headdress stands during a performance at The Mystic Santa Fe.

A Sacred Feast of Flavors and Dance at The Mystic Santa Fe

Nicole Appels, formerly of the Compound, serves up an incredible five course meal with recipes created by James Beard award-winning Sean Sherman, chef, educator, author and activist. In keeping with the evening, all of the dishes feature pre-colonial ingredients, starting with Bison Sliders and then finishing with a Smoked tobacco ice cream with a corn cookie and puffed rice.  

In between each course, there is also storytelling and dance that explores the rich traditions of Native Americans, all under starry Santa Fe skies.  

A woman holds shop ball up with her hand as she stands in neon green clothes.

About The Mystic Santa Fe

Renovated from The Silver Saddle Motel, an original motor lodge on original Route 66, The Mystic Santa has become a place of refuge for all. Get a look at the beautiful deserts and stars of New Mexico in their backyard and then head inside for a special indulgence in the arts and culture. Besides the regular accommodations you can look forward to the High Desert bar, High Desert Cafe, and Curios Shop full of handmade jewelry, art, and decor.

Story by Julia Platt Leonard / Photography Courtesy of The Mystic Santa Fe

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The Walduck, A Duck Salad

By
Abdul Rafay
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Close-up of a plated Waldorf salad with duck confit, featuring crisp duck skin, apples, grapes, walnuts, frisee, and a creamy cider and duck fat vinaigrette.

Chef-owner Erin Wade vowed she’d never mess with a Waldorf salad till the images of duck and grapes kept coming into her head. Suddenly, the Walduck was born. Each ingredient plays a starring role: earthy duck, crisp duck skin, sweet and tart apples and grapes, crunchy walnuts, slightly bitter frisee, and then a duck fat dressing to counter the bitter. Perfection on a plate. For a wine pairing, Missy Auge recommends Domaine Dutron et Fils Mâcon Vinzelles ‘En Paradis’, Burgundy, France 2022.

History of a Waldorf Salad 

The Waldorf salad gets its name from the Waldorf-Astoria Hotel in New York, where it was served at the hotel’s opening supper in 1893. You can see why Erin Wade said she didn’t want to mess with it. It’s been a classic for a long time, from the mind of maître-d’hotel Oscar Tchirsky. One of its charms is that while it is high-class and elevated, the ingredients going into it are relatively simple. This duck salad. take on it adds extra protein and proves that even classics can evolve.

The Walduck, A Duck Salad Recipe

Duck Salad Ingredients

  • Creamy cider and duck fat vinaigrette (see below)
  • 4-6 oz duck confit (see below)
  • Reserved duck fat from the confit
  • Duck skin from the duck confit
  • 1 cup Yukon potatoes, skin-on, 1/4 inch dice or if small, quartered
  • 3 handfuls (about 3-4 cups) frisee, roughly chopped
  • 1/2 Granny Smith apple, thinly sliced
  • 1/2 cup walnuts, toasted
  • 1/2 cup red grapes, halved or quartered lengthwise
  • 1 cup celery, thinly sliced
  • Chopped chives, for garnish

Hibiscus-Cured Duck Confit Ingredients

  • 6 duck legs
  • Duck fat to cover
  • Roughly chopped yellow onions, carrots, and celery, about 2 cups in total
  • 1 oz Hibiscus flowers, ground
  • 2 tsp salt
  • 1 tsp pepper

Creamy Cider & Duck Fat Vinaigrette Ingredients

  • 1/4 cup horseradish
  • 1/8 cup grainy Dijon mustard
  • 1 tsp lemon zest
  • 1/2 cup cider vinegar
  • 1/2 cup mayonnaise (preferably Duke’s)
    1/4 cup fat reserved from the duck
  • 1-11/2 tsp salt, more to taste
  • 1 tbsp granulated sugar
  • 1/2 tsp ground pepper
  • 3/4 tsp celery seed
  • 2 tsp chopped parsley

The Walduck, A Duck Salad Instructions

Hibiscus-Cured Duck Confit Instructions:

  1. Place duck and mirepoix in a dutch oven. Add the powdered hibiscus. Cover with duck fat.
  2. Cook at 350 degrees for four hours.
  3. Remove from the oven, let cool, remove the meat from the bones and shred the meat. Set aside until ready to assemble the salad.
  4. Reserve the duck fat for the potatoes and salad dressing and the duck skin for the cracklings.

Sautéed Duck Fat Potatoes Instructions:

  1. Heat 2 tablespoon duck confit cooking fat in a large sauté pan until simmering, add potatoes and cook until golden brown and cooked through—about ten minutes total.
  2. Season with salt.

Duck Cracklings Instructions:

  1. Flatten the reserved duck leg skins on sheet trays and crisp in oven at 350 degrees, being careful not to burn.

Creamy Cider & Duck Fat Vinaigrette Instructions:

  1. In a blender, puree everything but the parsley and celery seed.
  2. Add parsley and celery seed and pulse to chop up and combine, but don’t over blend.

Duck Salad Instructions:

  1. Heat a tablespoon of the reserved duck fat in a sauté pan.
  2. Crumble the large crackling pieces into pan and heat.
  3. When fat is hot and sizzling, add potatoes which are already cooked to re-crisp them.
  4. When potatoes are crispy and warmed through, add the duck and heat quickly, flipping the pan a couple times. Turn off heat.
  5. Add 1/3 cup of the dressing to the pan, swirl once and place everything into a stainless bowl.
  6. Add the frisee and remaining cold ingredients to the stainless bowl, toss and plate, then garnish with remaining crackling and chopped chives and more dressing.

Recipe by Erin Wade, Vinaigrette / Story and Styling by Julia Platt Leonard / Photography by Daniel Quat / Dinnerware Courtesy of Wild Life Santa Fe

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Baking Up a Storm at Los Poblanos

By
Abdul Rafay
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A woman in a green apron standing in front of a table with various baked goods on display, including bread and pastries.

Violet Jones from Los Poblanos in New Mexico has baking in her DNA, thanks to her Grandma Linda. Diners at Campo, and the restaurant at in Los Poblanos, are the beneficiaries of the savoir-faire she expresses in a broad and colorful spectrum of desserts and baked goods—many of them featuring local heritage grains. Regional Editor Julia Leonard and Contributing Editor Tira Howard spent some quality time with Violet, tasting, talking, and enjoying.

Baking Up a Storm at Los Poblanos

We should all be so lucky to have a Grandma Linda— the kind of grandmother who bakes pies like there’s no tomorrow, preserves fruit—filling basement shelves with jars ready to be cracked open on a cold, winter’s day—and always seems to be sliding something into the oven, or taking something out. The kind of person who would gladly allow you to peel an apple, stir the batter, lick the bowl, or just watch, absorb, and learn.

Violet Jones is that lucky person, so it’s not surprising that baking is in her DNA. Today, the Los Poblanos bakery is her home and test kitchen where she works with heritage grains, crafting recipes that use every bit of the grain with ingenious results.

New Inventions in the Los Poblanos Kitchen

Take Los Poblanos’ croissants. They use discard from their sourdough starter and put it back into the croissant dough, along with some of the middlings— the bits of wheat bran, germ, and flour that are left over after the milling process—from heritage Sonora wheat, a drought-tolerant variety that is grown and milled in New Mexico. “If you look at our croissants, especially the dough before they’re baked, it has little speckles, almost like freckles on the dough, which is so cool,” Violet Jones says.

 

Middlings find their way into other goodies too— from the Farm Shop Sonora wheat cookie, to loaves of bread, as well as butter, lavash, and seeded shortbread crackers. Using all of the grain is an important part of the ethos of Los Poblanos and one Jones embraces, “We want to use all aspects of the fruits and vegetables that we grow here, but we also want to use all aspects of the grains. Where people might discard that (the middlings), we’re utilizing absolutely the whole grain,” says Jones.

A variety of baked goods, including bagels and muffins, are displayed in a baking tray.

Jones Utilizes Underrated New Mexico Ingredients

There is a joyful geekiness about Jones when she talks about her work—someone who delights in the science, math, and precision of baking—balancing that exactness is a sense of play as she creates a new dessert, literally from scratch.

Take her Atole Panna Cotta, a dish she recently introduced at Campo when we met. She starts with fresh, nixtamalized, yellow corn masa and cinnamon for the base. Then she adds blue corn chiffon cake crumb, a whey-caramel reduction with sifted, blue corn kernels, and a blue corn brittle, made from blue corn kernels. It’s a masterful blend of flavors and textures that uses every bit of the corn for stunning results.

Speaking with Jones, you get the clear sense that she is where she belongs. She graduated from high school early, already knowing that she wanted to be a pastry chef. She went to culinary school, and lived and worked in Minneapolis, Minnesota. When the pandemic hit, she and her then boyfriend, now husband, sold everything and hit the road. Arriving in New Mexico, she searched the internet for the best places to eat and read about Los Poblanos and Campo, which had just reopened.

A variety of delicious baked goods displayed on a wooden surface with bowls nearby.

“It was the most amazing dinner I’ve ever had, truly,” she says. Not only did they have a great meal, but Los Poblanos also kindly let them park their van in the parking lot and spend the night. “I said to my husband, ‘If they are ever hiring in the pastry department, I will move to New Mexico for this job,’” she says. Good to her word, she and her husband jumped at the chance to move when a job opened up at Los Poblanos.

Beginning and Ending with Jones’ Baking

Jones delights in the idea that diners can begin their meal with bread from the Los Poblanos bakery and end with a dessert—a perfect culinary journey. And she knows that dessert not only satisfies hunger, but nourishes the soul. “I think there’s something special about a dessert that can kind of make people feel a certain way,” says Jones. It’s joy and nostalgia and memories all wrapped up in a single plate. “I think my favorite part about dessert is that we are the final thing that they’re going to have. Dessert should be its own course. It shouldn’t be an afterthought. It shouldn’t be a last-minute decision.”

And what does Grandma Linda think about her granddaughter? Jones beams, “I think she could not be prouder.”

Story by Julia Platt Leonard / Photography by Tira Howard

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8 Best Restaurants in Nob Hill, Albuquerque 

By
Kylie Thomas
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On a white plate sits a yellow recipe from Nob Hill restaurant, Scalo. A fork sits nearby on the plate and it's all against a brown background.

Albuquerque’s Nob Hill is where culinary tradition and innovation intertwine, with each restaurant narrating its own story through distinctive flavors. This vibrant neighborhood is a mosaic of eateries. Each restaurant provides a unique dining experience that mirrors the area’s rich cultural diversity. From the rustic allure of farm-to-table establishments to the refined elegance of international cuisine, Nob Hill offers a gastronomic journey ready to be discovered. 

8 Best Restaurants in Nob Hill, Albuquerque 

Scalo Northern Italian Grill 

For those who crave the authenticity of Italian cuisine, Scalo Northern Italian Grill stands as a testament to tradition and taste. Under the expert guidance of Chef David Ruiz, this fixture in Nob Hill offers dishes crafted with fresh, locally sourced ingredients that transport you straight to Italy. The ambiance is elegant, and the service is impeccable, making it ideal for any special occasion. The extensive wine list always promises the perfect pairing. 

Mesa Provisions 

Mesa Provisions, a champion of the farm-to-table movement, offers a menu that dances with the seasons, all orchestrated by the talented Chef Steve Riley. Every dish here is a celebration of sustainability and local sourcing, served in a warm, inviting setting that beckons leisurely meals with loved ones. Menu highlights include the succulent Achiote Pork Belly, the flavorful Mesa Burger, and the half chicken served with a side of tortillas made with duck fat.  

Central Bodega 

Central Bodega is the kind of restaurant that can be part of a dress-up celebratory experience or a casual drop-in at the bar for a quick bite and a fabulous cocktail. From the whipped feta starter to mussels and clams prepared three ways, its casual vibe, fantastic food, and attentive staff also make it a true neighborhood gem.  

Frenchish 

Frenchish is a charming restaurant with an equally delightful menu doted by Chef Jennifer James. The atmosphere strikes a perfect balance between relaxed and chic, making it an excellent choice for a romantic dinner or a casual night out. Save room for their decadent desserts and explore their curated wine selection.  

Gather 

Gather embodies the spirit of community dining with its warm, welcoming ambiance. Add on a menu that celebrates locally sourced, seasonal ingredients and you’re set for dinner. Whether you’re in for an occasional brunch offering or dinner, the creativity and freshness of each dish shine through. Highlights include vegan agua chile ceviche and signature cocktails that encapsulate the essence of this beloved Nob Hill spot. 

The Farmacy 

If you’re looking for a great brunch spot, The Farmacy has what you need. From the Pork Belly Grit Bowl to Breakfast Poutine, this place serves the perfect cure for a night of revelry. Paired with a nicely appointed drink selection, the menu will likely have something special to enjoy. 

Naruto 

Naruto transports you to Japan with its authentic ramen and sushi offerings. This cozy spot is a local favorite for its rich, flavorful broths and fresh, high-quality ingredients. Whether you’re after a steaming bowl of ramen or a meticulously crafted sushi roll, Naruto promises a satisfying and authentic dining experience.  

Hurricane’s Cafe 

Hurricane’s Cafe is where nostalgia and hearty portions meet. This classic diner has served the Nob Hill community on Lomas Ave. for years. They dish out comfort food favorites from hearty breakfasts to juicy burgers. It’s an ideal spot for a casual meal with family or friends. Plus, their milkshakes are simply a must-try, blending tradition with delicious indulgence.

Story by Gabe Gomez / Photography by Tira Howard / Food by Scalo Northern Italian Grill 

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