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Los Poblanos’ Campo Crafts Delicious Grain Recipes

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A blue plate holds a House-Chorizo Memela while a tall red cocktail sits to the back left and a short pale cocktail with a lime wheel sits to the back right.

New Mexico was once home to hundreds of mills, grinding grain grown throughout the state. Now that number is down to a handful. But that’s changing, thanks both to farmers who are growing heritage grains and to places like Los Poblanos that are putting everything from Sonora wheat to blue corn in their bread, tortillas, salads–and even in desserts. Regional Editor Julia Platt Leonard stops by Campo, Los Poblanos’ restaurant–to taste for herself.  

Ceviche

A person picks up a corn tortilla made of masa grain beside a bowl of ceviche and red cocktail at Los Poblanos' campo

Take the freshest fish–here it’s halibut–add a quick blast of citrus, then finish with an artful garnish of herbs and chile. Campo’s ceviche is a dish where there is no place to hide and is sublime under the assured hand of Head Chef Chris Bethoney. The two-toned tostada, perfect for added crunch and dipping, is crafted from masa they make daily. “They’re not always those two colors,” he says of the tostadas. “Sometimes they’re only one color, sometimes they’re three. It depends on what corn we nixtamalize the night before.”  Try his Ceviche recipe on our website!

House-Chorizo Memela 

A blue plate holds a House-Chorizo Memela from Los Poblanos' Campo while a tall red cocktail sits to the back left and a short pale cocktail with a lime wheel sits to the back right.

Fried masa, beans, cabbage and herbs. On paper, it sounds like the simplest of dishes but at Campo, it’s sheer sophistication. The beans come from local growers and are paired with a vibrant pink-pickled cabbage (“I could eat that cabbage on tons of other dishes,” says Bethoney), and chorizo made in-house. “The chorizo that our butcher Matt makes, I’d say, is the best Mexican-style chorizo I’ve had,” Bethoney says. One bite, and we couldn’t agree more.  

Lemon Za’atar Salad

A white plate with a Lemon Za'atar Salad on it, with various small plates of lemons and other ingredients to the left.

This is an ode to two salads that Bethoney grew up eating: fattoush (a Middle Eastern salad chock-full of toasted pita and fresh veggies) and what was called simply “Lebanese salad” (his father is Lebanese). What gives this salad punch is the za’atar spice blend they make in the Campo kitchen. It takes Bethoney back. “That’s what we would eat when we were little kids, licking the spices off the bread.”  Make Campo’s Lemon Za’atar Salad recipe at home.

Local Pork Mole Rojo

A blue plate Local Pork Mole Rojo from Los Poblanos' Campo in the center of a table surrounded by tamales, vegetables, and a glass of wine.

Campo gets its pork from local farmers and uses the whole pig, so there’s no waste. That means making their own ham for breakfast and brunch, house-made sausage, Red Chile Manteca–a tasty mix of pork fat and butter–that’s served with their Bread Board, and a range of house-made charcuterie (think mortadella, and summer sausage). And a dish like their Pork Mole Rojo. There is pork meat and lard in the hearty tamale, and more delicate pork loin with floral notes, thanks to a genius hibiscus brine. Using the whole pig isn’t always straightforward but Bethoney considers it a creative challenge. “It’s something we want to do. I wouldn’t say it’s a burden. It’s definitely why we’re doing all the things we’re doing.”  

Butter Pecan Semifreddo

A dark blue bowl with Butter Pecan Semifreddo from Los Poblanos' Campo which is surrounded by pecans aboce it and a latte off to the right of the frame.

Semifreddo, the beloved Italian dessert, comes to the Southwest with this inspired dish from Pastry Sous Chef Violet Jones. She uses local pecans, maple syrup, and even grapes from the Los Poblanos farm. (The grapes are puréed, made into a sauce, and then magically it seems, turned into a crisp tuille.) It has lush, creamy softness from the semifreddo, crunch from the pecans, sweetness from the syrup, and a salty-buttery bite from the sablé cookie (made from the Sonora White flour they source). Basically, it’s what a peanut butter and jelly sandwich wants to be when it grows up. Dig into this Butter Pecan Semifreddo recipe by making it at home. 

Blue Corn Gelato

A small blue bowl holds two scoops of Blue Corn Gelato on top of cookies with another bowl of it to the left. A latte and blue flowers sit above the bowls.

Corn is everywhere on the Campo menu, but in desserts too? The short answer is yes and to stunning results. Here, they steep the masa with cream, milk, and sugar. No eggs–the thickening comes from the masa. The mixture is blended and then run through an ice cream machine, scooped, and served with a bizcochito (“That’s my sous chef Crystal’s grandma’s recipe so it’s really near and dear,” Jones says.). Dessert is often overlooked she says, but it shouldn’t be. “If you have a tamale for your entrée and then you go into blue corn gelato, it’s such a special way to round out your meal.”  Follow along with Violet Jones’ recipe to make your own Blue Corn Gelato.

You can find a range of heritage grains not only on the menu at Campo, but also for sale at the Los Poblanos Farm Shops and online. 

Recipes by Campo Head Chef, Chris Bethoney and Pastry Sous Chef, Violet Jones / Story by Julia Platt Leonard / Photography by Tira Howard

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8 Recipes to Fill Your Passover Seder

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Tzimmes, a roasted root vegetable dish served in a large grey bowl with a dried fruit sauce.

Passover, a vibrant celebration of freedom, is a time for families and friends to gather around the Seder table and share a traditional meal. While matzo balls and gefilte fish hold a special place in the Passover feast, there’s always room for exciting new additions. Tantalize your taste buds and allow our recipes to inspire you and create a truly memorable Passover experience. You may just even find your next Seder tradition within these amazing eats.

8 Recipes to Fill Your Passover Seder

Matzo Bark

A delightful dark chocolate bark with a Matzo base.

No Seder is complete without some form of matzo, the bread that symbolizes the Israelites’ escape from Egypt. Elevate your matzo experience this year with Matzo Bark. This sweet and salty treat features chocolate, dried fruit, and nuts. It is a delightful way to enjoy matzo beyond the traditional matzo ball and bring a sweet touch to the special dish.

Spring Pea Salad

a variety of green spring peas in a beautiful spring pea salad

Looking for a refreshing starter before you dig into the hearty entree and sides? Our Spring Pea Salad offers a burst of vibrant flavor from fresh produce. This light and colorful salad uses spring ingredients like sugar snap peas and edamame along with a light dressing. Talk about a delicious and healthy burst of energy. Omit the feta if it doesn’t fit into your Kosher for Passover menu.

Passover Brisket

A slab of smoked Passover Brisket sliced into pieces on a wooden table with a sauce sitting in the background.

The centerpiece of the Seder is often roasted meat but after trying out Passover Brisket, it’ll be your centerpiece essential. This Passover Brisket recipe promises a succulent and flavorful main course that will leave everyone satisfied with its smoky flavor. Let it compliment your other small plates and bask in the juiciness. 

Tortitas de Acelga

A tantalizing platter of Tortitas de Acelga, crispy and golden on the outside, and soft and flavorful on the inside.

For the vegetarians putting together a seder, consider Tortitas de Acelga. It uses ingredients which were popular in Sephardic cuisine in the medieval period, such as Swiss chard, eggs, garlic, and olive oil. Plus, the addition of chickpea flour for frying makes it perfect for a Passover main dish or supplemental taste.

Modern Tzimmes

Roasted root vegetables served in a large grey bowl with a dried fruit sauce.

Sweet and tangy tzimmes bring out a new flavor in root vegetables. Our Modern Tzimmes recipe features carrots, sweet potatoes, radishes, parsnips, and white onion for a plethora of delicious veggies. The roasting process gives you a bit of caramelized flavor to complement any main dish.

Coconut Macaroons

On a green table sits a plate with coconut macaroons, surrounded by walnuts and other topping bowls.

Let this tropical bite be the beautiful finishing touch of the meal. Passover dessert calls for something special yet kosher for the holiday. These Coconut Macaroons are not only kosher friendly but provide a moist, delicious way to end the seder on a sweet note.

Kosher Cocktail

Two cocktails, bright ref in color sit in wine glasses and are garnished with lemon round, pomegranate arils, and mint leaves

While not necessarily a traditional Seder dish, a festive Kosher Cocktail can add a delightful touch to your celebration. A blend of lemon juice, pomegranate juice, and mint simple syrup creates a fruity base but addition of bourbon brings the heat. Add it to your yearly celebration or integrate it into your everyday life. 

The Best Gluten-Free Potato Latkes

A round blue platter with 5 potato latkes , two small bowls with sour cream and applesauce, 3 gold forks, and a smaller lighter blue plate with 3 smaller latkes, and a blue linen.

We couldn’t forget Latkes. The Best Gluten-Free Potato Latkes recipe ensures that everyone can enjoy this crispy treat, regardless of dietary restrictions. You can even design a toppings bar with sour cream, applesauce, creme fraiche, salmon, and other goodies for a personalized touch.

Story by Kylie Thomas

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SWAIA Native Fashion Week in Santa Fe

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A woman in traditional red native american dress and makeup faces away from the camera, her head looking off to the side and her eyes closed.

Fashion has forever been a part of the Santa Fe Indian Market and the community of Native North American artists (from federally recognized tribes (sic) in the U.S. and Canada) who come together every August to celebrate fine art and Native American culture. Santa Fe Style has its roots in Native Fashion. Every August marketgoers are known for wearing all their favorite designers and jewelers– loudly and proudly. SWAIA’s fashion show producer Amber-Dawn Bear Robe (Siksika Nation) calls Native North Americans the “original couture fashion designers.”

She and SWAIA Executive Director Jamie Schulze (Northern Cheyenne/ Sisseton Wahpeton Oyate) have worked hand in hand to create the new SWAIA Native Fashion Week which delivers on SWAIA’s mission to bring Native American arts to the world 365 days a year. They are hoping that by producing a stand-alone event they can bring new audiences to Santa Fe and introduce them to the diverse world of Native American and First Canadian fashion.

Reflections on Indian Market Fashion’s Evolution in Santa Fe

Beloved Taos Pueblo designer Patricia Michaels came of age at the Santa Fe Indian Market. She remembers a time when contemporary fashion design was seen as distracting from and diminishing tradition at Indian Market. Michaels first tried to produce a market fashion show in 1992 and received pushback from SWAIA.

“When I first wanted to do a fashion show, [market organizers] wouldn’t let me. They said I was taking away from tradition, and I had my booth protested … I [remained] headstrong about doing a contemporary fashion show,” said Michaels in a 2022 interview with the online art magazine Hyperallergic.

Native designers created gallery shows and what she calls “tearoom” shows around the Indian Market that were essentially guerilla, do-it-yourself fashion shows. The significance of the first Native Fashion Week is not lost on Michaels who remembers a time before social media when it was very difficult to get her designs out into the world and “the stereotypes were so bad.” Fittingly Patricia Michaels will close Saturday’s fashion show on May 4.

A woman poses in a multi colored and patterned dress against a blue background for SWAIA Native Fashion Week in Santa Fe

Fashion Show Producer Amber-Dawn Bear Robe 2014-2024

Amber-Dawn Bear Robe (Siksika Nation) produced the first fully integrated SWAIA runway show in Cathedral Park in 2014. “I had no budget and had to rent and drive U-Hauls full of designer pieces to get them to the outdoor venue.” Fast forward to 2024 and the first U.S. Indigenous Fashion Week. “Indigenous Couture & Native Fashion Week in Santa Fe celebrates tradition to the runway as Indigenous cultures are continually shifting, responding to the land and modern environment; some fashions reflect this and may challenge the viewer’s notion of “Indian style,” while other designers use fashion as a means for social activism. Contemporary Native American fashion is a vibrant and diverse field that reflects the ongoing creativity and innovation of Indigenous knowledge expressed through material culture.”

A woman and man model in designer clothes for SWAIA Native Fashion Week in Santa Fe in front of a pink background.

Celebrate Native Fashion at One of this Year’s Biggest Events

One of the defining aspects of the Native fashion shows, and undoubtedly of this year’s event, is the street style and the design inspiration on and off the runway. The premiere opportunity to get dressed in your favorite Native fashion designers and celebrate the inaugural event will begin with the V.I.P. and Press Reception at the New Mexico Governor’s Mansion on Thursday, May 2. Make sure to be photo-ready for the Step and Repeat and media who will be taking photos of Native fashion, film, and art luminaries.

A marketing image for the VIP and Media Launch party during SWAIA Native Fashion Week in Santa Fe

SWAIA Native Fashion Week Event Schedule & Tickets

Thursday, May 2, 2024

Media Event & VIP cocktail at the Governor’s Mansion, 4-7 PM

Tickets

Friday, May 3, 2024

All About Indigenous Fashion Symposium, 1-5 PM at the Museum of Indian Arts & Culture

Free to the public. Must RSVP.

Native American Art Magazine VIP Fashion Launch Party at La Fonda,

Lumpkins Ballroom, 6:30-10 PM

Tickets

Saturday, May 4, 2024

Fashion Shows, Fashion Popshops & Activation Spaces

Santa Fe Convention Center (doors open at noon)

3 PM Fashion Show Line-up

  • House of Sutai by Peshawn Bread
  • Penny Singer
  • Clara McConnell of Qaulluq 
  • Carrie Wood of chizhii

Tickets

5:30 PM Fashion Show Line-Up

  • Dehmin Osawamick Cleland
  • Helen Oro Designs
  • Tierra Alysia
  • Patricia Michaels of Water Lily

Tickets 

Sunday, May 5, 2024

Fashion Shows, Fashion Popshops & Activation Spaces

Santa Fe Convention Center (doors open at 11 AM)

2 PM Fashion Show Line-Up

  • Ayimach_Lodge By: Angela DeMontigny, Rachelle Whitewind, Jason Baerg
  • Victoria’s Arctic Fashion
  • Loren Aragon of Towering Stone
  • Lesley Hampton

Tickets 

4:30 PM Fashion Show Line-Up

  • Randy Leigh Barton
  • Maria Hupfield
  • Heather Bouchier X Indi City
  • Himikalas Pamela Baker of T.O.C. Legends
  • Orlando Dugi

Tickets 

Sponsored Content

Story by Keith Recker / Photos Courtesy of Tira Howard for SWAIA

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Spring Cocktails from New Mexico Mixologists

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A cocktail glass with an orange spring cocktail is help in the tattooed hand of a New Mexico mixologist.

We asked some esteemed New Mexico mixologists for their top cocktails to celebrate the spring season. They obliged with all things shaken, stirred, smoky, and even science-fiction-inspired.

6 Creative Spring Cocktails Made by New Mexico Mixologists

The Compound: Apple Wood-Smoked Manhattan 

A short cocktail glass holds a red cocktail with an orange garnish next to a milk glass of smoke.

This riff on a Manhattan has become a Compound classic, no matter what the time of year. The wafer-thin slice of apple–coated in sugar with a whiff of cinnamon, then brûléed–isn’t just a garnish but a star of the show. Think of it as mixologist Alex Aguayo’s grown-up version of a candy apple. Add some puffs of apple woodsmoke and you’ve got a drink that is truly smoking. Try the recipe for his Apple Wood-Smoked Manhattan at home.

Rolling Still: Easy Rider 

A cocktail glass holds an orange drink as a bartender pours a red liquid into the glass from above.

Rolling Still’s own red chile vodka shines in this cocktail made by Blake Goldberg. It’s a sublime pairing of grapefruit, Rolling Still’s own house-made elderflower liqueur, and a syrup crafted with local honey. The pop of red comes from hibiscus, adding not only color, but a welcome hint of bitterness. We can’t think of a better way to toast the new season. 

Bar Norte: Amarillo Negroni

A short green cocktail glass holds a clear liquid garnished with lemon peels and flowers.

Inspired by the classic white Negroni, Los Poblanos’ Amarillo Negroni served up at Bar Norte features their own lavender gin made with more than a dozen different botanicals, purple basil from the farm, a light amaro for bitterness, limoncello for brightness, and vermouth to balance out the sweetness. Joseph Simonson offered up this drink which is as fresh and welcome as a spring breeze. 

The Compound: Mezcal Spring Piña Sur 

A rounded cocktail glass is filled with a yellow liquid and topped with a white egg foam and lemon peel. It sits on a brown table and background.

Sunshine in a glass thanks to an artful blend of pineapple and lemon juice with mezcal, and agave syrup for a touch of sweetness. Alex Aguayo serves it so there is a fluffy cloud of frothy egg white floating at the top, which made us think of clouds soaring high in the skies. Try the recipe for his Mezcal Spring Piña Sur at home.

Tonic Santa Fe: Sands of Arrakis 

A tall cocktail glass holds an orange drink with a dried ring garnish and dusty brown sand falling overtop of it.

In the world of Dune, the science fiction classic, mélange or “the spice” is the most important commodity in the universe. Whether or not you’re a self-proclaimed “sci-fi geek” like mixologist Weston Simons, one sip of this drink, an homage to Frank Herbert’s book, and you’ll agree. A cleverly crafted potion of whiskey, blood orange coulis, fino sherry, bay leaf bitters, and a generous dusting of house-blend Spice Melange–it’s literally out of this world. Try the recipe for his Sands of Arrakis at home.

La Reina: Not Your Mom’s Negroni 

A shot glass holds a negroni cocktail with a stir stick sitting behind it on a wooden table.

The Negroni gets a makeover thanks to Madre Espadin mezcal at cool hangout spot, La Reina. The mezcal shares the stage with California amaro, artichoke liqueur, a gorgeous Luxardo cherry, and curl of orange peel. These ingredients create a perfectly balanced and very grown-up cocktail. Add some conversation with mixologist Heather McKearnan and food and beverage director Sarah Blandell to this wonderful mix, and you’ll be over the proverbial moon. 

Special thanks to Alex Aguayo from Compound; Blake Goldberg from Rolling Still; Joseph Simonson from Bar Norte and Los Poblanos; Winston Greene and Weston Simons from Tonic Santa Fe; and Heather McKearnan from La Reina and El Rey.  

Story by Julia Platt Leonard
Photography by Daniel Quat 

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4 New Mexico Chefs and Restaurants Make 2024 James Beard Finalists List

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Mesa Provisions' Mesa Burger sits on a round black plate with string fries to the left of the burger.

Receiving a James Beard Award is one of the finest honors a chef or restaurant can receive. For these New Mexico chefs and eateries, they’re now one step closer to this achievement after being named finalists for the 2024 James Beard Awards. 

The awards, which started in 1990, bring together boards of judges to recognize leaders in the culinary and food industry. It’s not an easy feat to accomplish but New Mexico has a number of past winners such as Cheryl Alters Jamison and Fernando Olea of Sazón. This year’s finalists hope to show off New Mexico’s talent with another win (or four) for the state.

The Compound, Santa Fe, NM

Outstanding Restaurant Finalist presented by Acqua Panna® Natural Spring Water

The Compound commits to excellence not only in their food but also in their wine list and exceptional service. The restaurant incorporates local, seasonal ingredients to create innovative dishes like their Grilled Cavandish Quail with bacon lardons, pearl onions, and mushrooms. Owner and James Beard Best Chef of the Southwest 2005 Mark Kiffin runs the establishment and also works to bring together a community space where he can give back to the people who got him to where he is today. We’re big fans, and we’re raising a glass to celebrate this news. 

The Burque Bakehouse, Albuquerque, NM

Outstanding Bakery Finalist

In downtown Albuquerque, you can walk into The Burque Bakehouse and grab a delicious pastry or baked good to start off your morning. What started off as a farmers market stand has now turned into a bustling storefront, handcrafting each item with care in small batches (even their croissants take 3 or 4 days to make). They source their ingredients from local farms and mills in New Mexico and the surrounding four corners region so you know you’re getting the tastiest product possible.

Steve Riley, Mesa Provisions, Albuquerque, NM

Best Chef: Southwest (AZ, NM, NV, OK) Finalist

The Southwest is one of the most important aspects of Chef Steve Riley’s work. The restaurant’s menu is constantly changing to include seasonal ingredients from New Mexico to create fresh, unique flavors. For instance, their Mesa Burger uses Native American Beef and is topped with green chile (What could be more New Mexico?), American and white cheddar cheese marrownaise, pickles, and caramelized onions. Even though Mesa Provisions recently opened in 2021, Chef Steve Riley has made quite the name for the establishment already thanks to these practices.

Eduardo Rodriguez, Zacatlán, Santa Fe, NM

Best Chef: Southwest (AZ, NM, NV, OK) Finalist

Chef Eduardo Rodriguez has always wanted a restaurant of his own where he could share his heritage with his community. Even the name of his restaurant Zacatlán takes inspiration from where he grew up in Zacatecas, Mexico. His goal is to keep the traditions of Mexico alive while bringing in new flavors that marries Southwestern and Mexican influences. One example of this style is his Branzino Fish Al Pastor which incorporates sweet corn cauliflower, pineapple salsa, and a black sesame seed cucumber avocado salad.

Winners will be announced at a ceremony on June 10 so keep an eye on the James Beard website for more information on how to stream the live event.

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All About the Dutch Oven Gathering in Glenwood

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A dutch oven is held over an open campfire flame by a chain.
Photo courtesy of Jerome Ramos

If you suffer from FOMO, then I have three words of advice before heading to the Dutch Oven Gathering in Glenwood, New Mexico. Get. There. Early. Tickets for a four-dish meal – all cooked in cast iron Dutch ovens over either coals or wood – sell out in a matter of hours. The event has been a Glenwood fixture since the early 2000s and is now under the capable hands of Molly Bryan – a Glenwood resident for the past fifteen years.  

A Cooking Showdown

Each team – last year there were thirteen – makes at least twenty meals which include a main course, bread, side dish, and dessert (spoiler alert: cobblers are popular). Teams come from as far away as Arizona and even Texas (one team from Pecos, TX is renowned for their chicken fried steak). “We have a good variety,” Bryan says.   

Dutch oven cooking is in Bryan’s blood you might say. She and her friends (“a group of us older ladies”), their donkeys, mules, and some well-loved cast iron cookware go out camping almost once a month. “We used to ride pretty hard but we’re all getting a little older so we don’t ride quite as hard as we did then, but we still enjoy it. It’s a lot of fun.”  

What to Enjoy

For the event – this year held on April 13 at the Community Park – Bryan teams up with Dave Wasmund, the husband of one of her camping buddies, to cook. They no longer compete (“We were able to win twice so we decided to go out on top”) but they’ll be serving up their own four-course meal for lucky ticket holders. Bryan handles the main while Wasmund does the sides and dessert. Expect his from-scratch bread and either Bread Pudding with Cherry Tequila Sauce or with his Nightmare Sauce. Nightmare Sauce? She laughs, “Well, it’s got some whisky in it…”  

Tickets are $15 and can be purchased on the day. A team of judges hands out awards for ‘best of’ and then the local library runs a book sale.  

Beyond the Event

Plus, look forward to the sights all around you. You’re surrounded by the Gila National Forest. This is a dream spot for birdwatchers. You’ll see everything from bald and golden eagles, to blue herons, black hawks and cranes. There are even six species of hummingbirds. 

The Cosmic Campground is 12 miles north of Glenwood. It boasts one of the darkest natural night time skies on earth, with jaw-dropping 360 degree views. There is more star gazing than you can shake a telescope at. And you’ve got ghost towns, mining camps, outlaws and other suitably atmospheric chapters of history at your doorstep.   

Story by Julia Platt Leonard

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Perfect Avocado Toast

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three slices of toast sit with perfectly slices pieces of avocado, cheese, and carrots.

The Aztecs say that avocados are an aphrodisiac. Since it’s not a big step from guacamole on a warm tortilla to avocado on freshly toasted bread, did the perfect avocado toast become trendy for its boudoir potential? Since it’s unlikely we will ever see data to confirm or refute this hypothesis, let’s just enjoy every bite of toasted sourdough bread slathered in a whip of ricotta, chèvre, and honey. In addition to slices of fresh avocado, we suggest layering fresh shaved or grated carrot, salmon roe, and hemp hearts on top. An edible flower or two wouldn’t hurt either. We’re putting this Perfect Avocado Toast in our Meatless Monday dinner rotation, which we will enjoy with a glass of Gewürtztraminer.

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three slices of toast sit with perfectly slices pieces of avocado, cheese, and carrots.

Perfect Avocado Toast


5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  • Author:
    Anna Franklin

Description

If you’re an avocado toast fan, we’re about to blow your mind with this recipe.


Ingredients


Scale

  • 2 tbsp ricotta cheese
  • 2 tbsp chèvre
  • 1 tbsp honey
  • 2 slices sourdough bread
  • 1 avocado, sliced
  • 1 carrot, shaved into thin peels for garnish
  • Salmon roe for garnish
  • Hemp hearts for garnish


Instructions

  1. In a small bowl mix together the ricotta cheese, chèvre and honey until evenly incorporated, set aside.
  2. Toast the slices of sourdough bread and spread on the ricotta mixture.
  3. Top with sliced avocado, carrot curls, salmon roe, and hemp hearts and enjoy.

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Story by Keith Recker / Recipe and Styling by Anna Franklin / Photography by Dave Bryce / Dinnerware courtesy of Blue Pheasant

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Sommelier Kristina Hayden Bustamante Shares Her Wine Journey

0
Kristina Hayden Bustamante, Santa Fe Sommelier, sitting and showcasing exquisite wine selection at Rio Chama Prime Steakhouse

Like the proverbial kid in a candy store. That was how Kristina Hayden Bustamante appeared, ensconced in the 300-plus bottle cellar of Santa Fe’s Rio Chama Prime Steakhouse. She pulled bottle after bottle, in a wonderfully innocent mix of exuberance and awe, talking taste profiles, age, producers, and pricing. 

Since 2018, on most evenings, loyal patrons of Santa Fe’s famed The Compound could find Kristina attentively tending to guests at the restaurant. Always dressed for the role in a sharp, tailored jacket, crisp white shirt, and wine opener in hand, for six years, she directed, or perhaps orchestrated is the more apt verb, the wine program at the restaurant. 

Now in her newest iteration as director of wine for Santa Fe Dining, Kristina is overseeing the wine programs at both Rio Chama and at La Casa Sena restaurants, as well as retail in the charming and well-curated La Casa Sena Wine Shop. Between the three locations, Kristina is certain that it is among the finest of wine collections in all of New Mexico. “It’s a treasure hunt,” she exclaims in recounting the weeks she has spent delving into the cellar inventories. 

Finding Her Niche

Born in California and raised on a ranch in West Texas, Kristina’s journey into wine and to Santa Fe was circuitous and included time in New York, Austin, and Los Angeles. In 2018, she found herself back in Santa Fe and back at The Compound. She’d lived in Santa Fe previously in the early 2000s, did a stint as a server at The Compound for a few years, and also tried her hand at real estate. 

As she shares the tale of her return, she casually references that she’d been working as the sommelier at a Michelin-star establishment in LA and had also just come off curating the wine program for the Emmy Awards. It was as if she’d just recounted the monotony of her daily morning routine as she shared these bona fides, seeming little interested in expanding upon them even after being invited to do so. 

How to Enjoy Wine

It’s that modest and unassuming nature that is a key part of Kristina’s success. Too many sommeliers can come across as imperiously confident. Kristina eschews this archetype. She relishes in listening and learning about a patron’s palate, asking relevant questions, and then, like the artist she is, choosing the exact right bottle from her list. Her personal joy comes from the patron’s own delight in declarations of “perfect” and “delicious” when the wine is tasted. 

A bottle of wine with an old label and red lettering lays carefully in a Kristina Hayden Bustamante's hands.

“Drink what you like,” is the phrase Kristina often invokes when it comes to wine. As a sommelier, her own artistry emerges in the matchmaking role she plays in not just adequately meeting what a patron knows they like, but perhaps also in encouraging them to explore. 

These approaches to her profession have served her well. Under her direction, the wine list at The Compound has received the coveted Best of Award of Excellence from Wine Spectator magazine three years running, from 2020 to 2023. 

Listening to the Customer

“Always listen to your guests and learn to read the room. I deeply respect the classics, but I also try to give my guests the opportunity to be surprised by new and sometimes unusual wines,” she shared. 

Kristina’s own choice to return to Santa Fe is one she fully embraces. “Santa Fe is my home now and I can’t imagine being anywhere else.” She loves that people approach her at the grocery store, asking which wine they should purchase. “I want to be everybody’s somm whether at the grocery or on the floor at a restaurant.” 

As for why this career path was the one for her, Kristina pauses and then thoughtfully leans in, “Great food and great wine can each stand on their own, but when you put them together, it is transcendent.”

Story by William Smith / Photography by Gabriella Marks

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Apple Pie

0
A baked pie sits in a pie tin with a slice of apple pie sitting on a brown plate in front of the pie, topped with an anise star.

The homemade apple pie of my early childhood was enveloped in a flaky lard crust. After my grandmothers retired from baking, my mom—and it seemed like everyone else—succumbed to the ease of grocery store freezer-section pies. For holidays, a local bakery pie might come to the table. None had the flavor and texture of the old days, but I didn’t know what was missing. On my 1977 visit to Santa Fe, I was treated to dinner at the venerable Pink Adobe. The combo plate was satisfying, but the pie dazzled me. Cinnamon-scented apple slices were surrounded by the crust of my childhood. I discovered that lard was the secret adding flakiness and an elusive savoriness to the crust. Most pie recipes say it’s fine to substitute a store-bought crust but it’s not fine. Go to the effort to make your own and find yourself transported.

 

Recipe adapted from American Home Cooking © 1999 Cheryl Alters Jamison and Bill Jamison

Recipe and Story by Cheryl Alters Jamison / Styling by Merrie O’Donnell and Keith Recker / Photography by Dave Bryce

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Celebrate Pi Day with These Pie Recipes

0
Four different slices of pie recipes sit on a black table with two whole pies peaking out of the top left and bottom right corners.

Article Updated March 6, 2026

In celebration of the irrational number 3.14159265… we’re baking up a list of scrumptious pies for your enjoyment on March 14. From fruity to sweet, we’ve curated a selection to make sure your holiday is well spent with a full belly. No matter what pie you choose to make this year, make sure you gather around the table for an evening of great conversations and even greater desserts. Happy Pi Day!

Pie Recipes to Make for Pi Day

Cherry Blueberry Pie

A cherry blueberry pie with stars as a top crust, in a cobalt blue, scalloped edge pie dish sitting on a blue cotton towel on a rustic wooden surface with chipped light blue paint

Can’t decide between cherry and blueberry pie? Good news, you don’t have to! This Cherry Blueberry Pie takes two of the most beloved fruit pies and bakes them into a juicy mix. Each bite is a surprise! One fills your mouth with tart cherries, the other may be a sweet flood of blueberries. Or it may even be a combination of both. No matter what bite you get, with pie crust stars decorated on top, this is truly a show-stopping recipe.

The Richest Peanut Butter Chocolate Pie

An aerial shot of a chocolate peanut butter pie decorated with whipped cream and Reese's with a slice cut out on a plate beside a fork.

If you’ve got a sweet tooth, boy, do we have the pie for you! Think of this Peanut Butter Chocolate Pie like a giant Reese’s Cup. It’s got a dense peanut butter filling that makes up the majority of this pie. But, the homemade ganache on top cuts through with a rich taste of chocolate for the ultimate treat. Top it with whipped cream (even better if it’s homemade) and decorate with your favorite chocolate-peanut butter candy for your next get-together. 

Traditional Apple Pie

A traditional apple pie with a lattice top crust on a worn red wood surface with a sliced apple, cinnamon sticks, a slice of pie and silver forks.

We couldn’t have a Pi Day lineup without including this classic all-American favorite. Our Traditional Apple Pie is ooey-gooey with fresh apple filling and a gorgeous lattice crust. It’s comforting and warm; get ready to be transported to your younger days of eating a whole slice as quickly as possible because it tastes so good. 

Chocolate Bourbon Pecan Pie

Chocolate Bourbon Pecan Pie: Decadent twist on a classic recipe, stealing the spotlight at every table.

You’ve had chocolate pie. You’ve had pecan pie. But what about a Chocolate Bourbon Pecan Pie? This pie combines all your favorites into one devil-y delicious treat. After making your own dough (if you choose), you’ll create a smooth and silky chocolate bourbon pecan filling. Then, get your pecans and homemade whipped cream ready for decorating the top of the pie.

Raspberry Orange Galette

A rustic Raspberry Orange Galette on a round white plate with sliced oranges and white flowers, a pie server and a slice of the galette on a plate in the upper right corner.

Tangy, juicy fresh fruits of raspberry and orange come together in this rustic dessert. Our Raspberry Orange Galette may not look like your regular pie, but after one bite, you’ll be hooked. We recommend trying it with a scoop of ice cream on top to balance out the flavors. Although, if you prefer something a little more tart, try it as your breakfast snack with your morning coffee.

Chocolate Mint Pie

An aerial view of Chocolate Mint Pie with a side of whipped mint cream. Chocolate Mint Pie Recipe

For those who prefer a sweet pie over a savory pie, this Chocolate Mint Pie is equal parts decadent and minty fresh. A mix of semi-sweet and bittersweet chocolate ensures you don’t go into a sugar comatose while a mint whipped cream pipes onto the top. This is one of those pies that would go perfectly with a scoop of vanilla (or even chocolate) ice cream.

Martha Stewart-Inspired Five Spice Pumpkin Pie

A pumpkin pie with a phyllo crust pits in a pan on a picnic table with small bowls of spices and spoons sitting around it.

You know and love pumpkin pie but what if we told you there’s a way to upgrade this delicacy even further? Taking inspiration from Martha Stewart, this recipe includes Chinese five spice, bringing in more spice, warmth, and even a little bit of sweetness. It’s like pumpkin pie spice but turned up to 100%.

Bourbon Honey Purple Potato Pie

A pie with purple potatoes and bourbon honey with lattice work over top.

Purple sweet potatoes or ube continue to trend upwards to to its umami flavor and rich texture. For this pie recipe, purple potatoes turn into a custard with evaporated milk, eggs, butter, and spices. You’ll even learn to make Pastry Chef Selina Progar’s homemade pie crust recipe to use and make beautiful designs.

Strawberry Rhubarb Pie Cocktail

A strawberry rhubarb pie cocktail in a clear glass with pie crust strawberries and fresh strawberry garnish on a wooden surface with a white textured background

We take pies to the next level with a cocktail based on Strawberry Rhubarb Pie. This recipe uses gin as the liquor base and includes dashes of rhubarb bitters. First, your mouth is filled with sweetness from the strawberry syrup. Then, the rhubarb bitters and gin cut through, chased with a final addition of lemon juice for a little extra tartness.

Story by Kylie Thomas

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