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Realigning Body and Mind at Sierra Grande Lodge & Spa

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A casitas with private hot springs tub at Sierra Grande Lodge & Spa.
Regional editor Alex Hanna enjoys a staycation at Sierra Grande Lodge & Spa. Shown here, one of their casitas with private hot springs tub.

I sprained my ankle playing in a tennis clinic. For quite some time, the lingering pain kept me from my main form of exercise, affecting me both physically and mentally. Add some work stress, and the need for a good staycation became obvious. Looking for a change of scenery, a mini-road trip, and a soak, I realized that Truth or Consequences (TrC), an easy three-hour trip down I25 from Santa Fe, would do the trick. The town was, after all, originally called “Hot Springs, NM” before they changed it for a radio-show contest.

King balcony room at Sierra Grande Lodge & Spa.
King balcony room at Sierra Grande Lodge & Spa.

The place that looked the most appealing also had an environmental connection that made me even more intrigued. Sierra Grande Lodge & Spa is part of the Ted Turner Reserves and serves as a hub for surrounding properties that have their own lodges.

The waters of the hot springs around TrC have traces of iodide, gold, lithium, magnesium sulfates, potassium chlorate, potassium permanganate, silver, and sodium fluoride. The lure of silver and gold aside, it was the magnesium I was after to help treat this sports injury.

Spa treatment room at Sierra Grande Lodge & Spa.
Spa treatment room at Sierra Grande Lodge & Spa

Upon arrival at Sierra Grande Lodge & Spa, I managed to secure a massage in the resort’s beautiful facility adjacent to the tubs. The therapist quickly assessed that I might be thinking about a relaxing vacation massage when a medical-therapeutic massage would better address my healing needs. Her emphasis on stretches and pressure points helped realign my body, and subsequently, my mind.

After soaking and body work, I ventured out to the very lively and friendly Truth of Consequences Brewing Company just a few blocks away. They don’t serve food but, you can call across the street to the cute Grapevine Bistro and they’ll run some over to you. Since my version of self-care includes green chile cheeseburgers and beer, my healing process continued.

A side profile of a man holding binoculars up to his face as he looks left.
Birding with Ken Stinett at Ted Turner Reserves

Aware of the extent of the Ted Turner Reserves thanks to my work on the board of Audubon Southwest, I asked the Lodge for a tour. My guide, Ken Stinett, drove me all around the huge property––on and off road––in his oversized four-wheeler. He was incredibly knowledgeable of the area, the flora and fauna, and was an excellent birder to boot. As a novice birder testing out new binoculars, I was quite satisfied by the many hawks and quail we spotted.

Wildlife observed at Ted Turner Reserves during a staycation.
Wildlife observed at Ted Turner Reserves

Animas Creek winds its way through the huge and gorgeous Ladder Ranch, one of three major Ted Turner Reserves in New Mexico. Turner didn’t start out as a conservationist, but he quickly realized that to enjoy the lands he loved he’d have to become one. Ladder Ranch, in particular, is now central to restoring habitat for bison, elk, frogs, tortoises, and even wolves. All of which makes it also appealing to birds and to those like me needing a healing escape.

tedturnerreserves.com/sierra-grande

Flipping the Script on Mexican Cuisine

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Paloma’s Chef Nathan Mayes shares special dishes from his Winter 2022 menu, all of them made with layered flavors derived from exquisite ingredients, and plated with an artist’s eye. Here: Roasted Half Chicken with Local Root Vegetables & Mole Colorado. Photography by Tira Howard.

For many diners in the United States, Mexican food is no more than a repeating cycle of the usual over-sauced and under-seasoned suspects. Among a sea of strip-mall restaurants, frozen foods, and uninspired cooking shows, the complexity and beauty of Mexican cuisine may not be visible, or even available, to the casual weekday dinner crowd. With Chef Nathan Mayes at the helm, Paloma has been quietly flipping that script for eaters since its opening.

Left: There are house chips and salsa and then there are Paloma chips and salsa. Mark our words, these are a must-have aperitive with a mezcal cocktail. Reputations are built and lost on salsa, and you can bet the house with Paloma’s salsa morita, verde, roja, and pico de gallo.

Right: Blue Corn Tlayuda with Refritos, Roasted Mushrooms & Market Escabeche. Chef Nathan Maye’s take on the iconic Oaxacan dish starts with a lightly fried tortilla mounded with mouthwatering mushrooms and refritos and the vinegary spike of escabeche. A perfect choice to share over cocktails.

Mexico is comprised of 32 states, each with its variation and vocabulary of ingredients and traditional food preparation. The details of what’s available to us on this end of the border are often blurred at best under the broad strokes of fajita platters and Taco Tuesday specials. And so, it’s nice, refreshing, and important when chefs like Nathan dig into the valleys of lesser-known regional cuisines of Mexico and invest in detailed research and prep work for dishes that may have familiar names but are worlds apart from our experience.

Chef Nathan is not alone. Emiliano Marentes (El Paso), Rico Torres (San Antonio), and Marciela Vega (Atlanta) are just a few visionaries working to re-write the narrative of Mexican food, where provenance is central to understanding what we’ve been missing about Mexican food all along. Santa Fe’s Paloma Restaurant, consciously or not, is part of this cohort of food creatives disrupting definitions of what is and what is not Mexican food.

Left: Nixtamal Quesadillas with Field Greens, Quesillo & Almond Salsa. The vibrancy of fresh greens co-mingled with the enormous flavor profiles of the other ingredients of this dish makes for a playful and delicious vegetarian option.

Right: Roasted Half Chicken with Local Root Vegetables & Mole Colorado. Heartwarmingly perfect for a casual weeknight out or a special occasion. The textures, flavors, and slight heat make for a crowd favorite from Paloma’s Chef Nathan Mayes.

Originally from Austin, TX, Chef Nathan grew up in what he describes as a restaurant family, which is to say that he’s been around food his entire life. After stints around the culinary world, including matriculating into and dropping out of the Culinary Institute of America and spending time in various kitchens around Santa Fe, a call from a former colleague and fellow visionary, Marja Martin, pointed their sails to what would become Paloma. “It’s been and continues to be an incredible journey,” says Nathan. “We started with items that people were familiar with, but we wanted a fresher approach.”

That approach is founded on the heart and soul of Mexican food, corn, or, more specifically, masa, which Paloma prepares using the ancient technique of nixtamalization. The nixtamal process begins with imported heirloom corn from Mexico called Cónico Azul, which they steep with calcium hydroxide (food-grade lime) that breaks down the exterior of the kernel to unlock its nutritional values and expand its flavor profile. Once ground, the masa becomes tortillas, masa snacks, quesadillas, huaraches, sopes, and other delicious wonders such as a thickening agent for their Mole Amarillo served atop a roasted half chicken.

Left: Enfrijolada with Queso Fresco, Smoked Chicken & Grilled Green Onions. A classic Mexican dish similar to enchiladas but highlighting the deep affinities between pinto beans and corn tortillas––a fundamental flavor pairing. Chef Mayes shares the recipe with TABLE readers here!

Right: Guava Tart with Piñon Marzipan, White Chocolate, Guava Sorbet & Local Honey. Chef Jessica Brewer’s desserts cap off every meal at Paloma with flair. Chef Brewer shares her recipe for Guava Sorbet here!

“There’s something that’s simpler and cleaner about the corn,” says Nathan when I ask about the lack of flour in his menu. “It has its flavor, and even though the corn comes from central Mexico, it feels and tastes like Santa Fe.”

Paloma is as much a place to learn as it is about the pleasure of enjoying food and ruminating flavors with familiar names that offer new experiences. It doesn’t have to source its central ingredients from Mexico or purchase the best possible ingredients from local purveyors. Still, when you travel to Oaxaca and other culinary centers in Mexico as a staff if only to seek out experiences to emulate for guests in Santa Fe, there’s no easy way to explain any of its motivations. Take one bite and the food speaks what has been taking us so long to hear.

palomasantafe.com 

STORY BY GABE GOMEZ / STYLING BY KEITH RECKER / PHOTOGRAPHY BY TIRA HOWARD

From Paloma’s mixologist Andrea Duran:

Pineapple Jalapeño Margarita

Prickly Pear Margarita

Marigold Margarita

Cranberry Pineapple Upside Down Cake

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Perfect for a winter afternoon, this delicious cake recipe channels the sweetness of pineapple and the tartness of cranberries into something special.

Cranberry Pineapple Upside Down Cake Recipe

1/2 cup butter, melted

1/2 cup packed brown sugar

1 – 20 oz can pineapple slices, juice reserved

1 box yellow cake mix

1 -3.4 oz box vanilla pudding mix

3 eggs

1/3 cup vegetable oil

1/3 cup milk

1/2 cup fresh or frozen cranberries

-Preheat oven to 350 degrees. Spray a bundt pan with nonstick cooking spray

-Pour butter into pan along with brown sugar. Cut the pineapple rings in half and arrange in the bottom of the pan along with the cranberries.

-In a large bowl, combine cake mix and pudding mix. Add pineapple juice, milk, eggs, and vegetable oil and mix until fully blended.

-Pour batter into pan and bake for roughly 30 minutes or until a toothpick comes out clean when testing.

– Cool for about 10 minutes and then run a knife around the edges of the pan. Flip onto serving platter and enjoy.

RECIPE AND STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE

Try these other delicious TABLE cake recipes:

Orange Olive Oil Plum Cake

Strawberry Cake

Triple lemon Poundcake

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine here!

Don’t Be Salty, It’s Margarita Time

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It’s Margarita Time!

Do we really need a national beverage holiday to tell us it’s time to mix up some margaritas? Is that a rhetorical question? The answer — of course we don’t. But we’ll take it as a gentle nudge to break away from a crazy week and celebrate. Whether it’s for National Margarita Day or any old day of the week, no amount of persuasion is really necessary. Now pass the shaker of salt and a lime!

CLASSIC MARGARITA

Simple, fresh, citrus-forward, and no blender required.

MARIGOLD MARGARITA

A reposado cocktail that pleases the palate and the eye.

CAMPO LAVENDER MARGARITA

A refreshing cocktail kissed with lavender.

PRICKLY PEAR MARGARITA

Refreshing with a touch of acidic sweetness.

PINEAPPLE JALAPEÑO MARGARITA

An eminently sippable chilled treat.

YULE MARGARITA

Because there should be a margarita for every occasion.

 

Try some more tasty TABLE cocktails:

Beety Mary

Cheater Mint Juleps

Sangre Sunset

Don’t miss a single delicious thing. Subscribe to TABLE Magazine here!

Prickly Pear Margarita

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When Andrea Duran, Paloma’s mixologist, said we needed a rest, we had no idea what she meant. But she explained:

For their clear and crisp finish, unaged agave or Blanco tequilas are ideal for margaritas, which augment strong and citrusy flavor profiles. Paloma mixologist Andrea Duran offers up a classic prickly pear margarita recipe which is refreshing with a touch of acidic sweetness.

PRICKLY PEAR MARGARITA RECIPE 

INGREDIENTS

2 oz Cimarron Blanco Tequila

1 oz fresh lime juice

1 oz Liquid Alchemist Prickly Pear

INSTRUCTIONS

Add your ingredients into your shaker, add ice, shake well, and pour into a margarita glass with demerara sugar, and salt rim.

RECIPE BY ANDREA DURAN / STYLING BY JUSTIN MATASE / PHOTOGRAPHY BY TIRA HOWARD

Here are a few other unique TABLE cocktails for you to try.

Spicy Thai Pimms Cup

Sandia Sunset Campari

Buddah’s Hand Cello Cocktail

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine here!

Marigold Margarita

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A reposado cocktail that pleases the palate and the eye. Photo by Tira Howard

When Andrea Duran, Paloma’s mixologist, said we needed a rest, we had no idea what she meant. But she explained:

Resposado means “rest or rested” in Spanish, and refers to the oak-barrel aging process of two to 12 months before bottling tequila. An aging process of one to four years yields a tequila that is considered an Añejo. Golden oaky notes are prominent with a delicious and slightly tart finish.

A sip or two later and we felt rested indeed.

MARIGOLD MARGARITA RECIPE

INGREDIENTS

2 oz 1414 ArteNOM Reposado Tequila

1 oz fresh grapefruit juice

.5oz fresh lime juice

.5oz Giffard Elderflower liqueur

Add your ingredients into your shaker, add ice, shake well, and strain into a martini glass with dried marigold petals, demerara sugar, and salt rim (mix marigold sugar salt well for maximum effect).

RECIPE BY ANDREA DURAN / STYLING BY JUSTIN MATASE / PHOTOGRAPHY BY TIRA HOWARD

Here are a few other unique TABLE cocktails for you to try.

Spicy Thai Pimms Cup

Sandia Sunset Campari

Buddah’s Hand Cello Cocktail

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine here!

Orange Soda Gin Spritz

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A bright and refreshing cocktail to satisfy your sweet citrus craving.

This citrus forward cocktail was crafted by TABLE Publisher Justin Matase with summer sipping in mind. Incredibly refreshing with a beautiful balance of bitter and sweet, this drink awakens your senses with every taste. Rub the orange rind across the rim of your glass and enjoy a burst of orange with every fizzy nip.

ORANGE SODA GIN SPRITZ RECIPE

Ingredients

2 parts gin

1/2 part Campari

5 parts Red Ribbon Orange Soda

1 part fresh lemon juice

1 part fresh orange juice

Garnish with fresh orange rind

Instructions

In a glass with ice, mix gin, Campari, lemon juice, and orange juice.

Top with soda, garnish, and enjoy!

RECIPE BY JUSTIN MATASE / PHOTOGRAPHY BY JEFF SWENSEN / STORY BY STAR LALIBERTE

Try these other delicious summer cocktails:

Stay-Cation Cocktail

Pineapple Jalepeño Margarita

Blueberry Lavender Buck

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine here!

Winter Cocktails

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Four sippable delights for your next holiday party.

Four oh-so-sibbable cocktails to kick off your holiday get together, or to simply enjoy on a cold winter day.

CLOVE OLD FASHIONED RECIPE

Clove Simple Syrup

10 cloves

1/2 cup of sugar

1/2 cup of water

Bring ingredients to a rolling boil, let cook and remove cloves. Simple can be stored up to two weeks refrigerated.

Candied Orange (optional)
To really step up the presentation on this cocktail, we used a candied orange, which requires some forethought. If it’s a cold wintery night, and you just need a clove old fashioned, worry not, a regular orange rind will do.

Clove Old Fashioned Recipe

2 parts bourbon

1/2 part clove simple

1 part water

3 dashes of angostura bitters

Mix ingredients together, serve on ice and garnish with orange, which can be candied or fresh. You decide.

PEAR CIDER & GIN BELLINI RECIPE

4oz Brut / Dry Sparkling Wine

1 oz Gin

1 oz Pear Cider (Substitute Apple Cider)

Sugar (for rim of the glass)

Pear and blackberry for Garnish

Rim flute with sugar, and combine ingredients, with the bubbles last, to lift up the effervescence of your cider and juniper in the gin. Garnish with blackberry and a pear slice.

BOURBON MINT SMASH

2 parts bourbon

4 fresh mint leaves

1 part lemon simple syrup

Lemon Simple

1/2 cup Sugar

1/2 cup Water

Bring to boil and let cool, add sliced lemon and place in the refrigerator overnight.

Smash mint on the bottom of a rocks grass, bruise until the oils begin to release. Add ice, bourbon, lemon simple and garnish with a mint leave.

APPLE CINNAMON HOT TODDY RECIPE

4 parts apple cider

1 part lemon juice

1 part honey

1 cinnamon stick

2 parts bourbon or whiskey

Heat the apple cider, lemon juice, honey and cinnamon stick on the stove and bring to a simmer for about 3 to 5 minutes until all ingredients are thoroughly combined. Add bourbon and serve hot.

RECIPES AND STYLING BY JUSTIN MATASE / PHOTOGRAPHY BY TIRA HOWARD / MODEL: MARCOS LAYBA / LOCATION: ARREDIAMO

Annual Holiday Gift Guide

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Our local boutique owners are expert curators of what we want, need, and have to have. They’re also integral to what makes our streets lively and beautiful. A few strolls around historic Santa Fe, as well as driving tours through Albuquerque and Taos, revealed the splendor in store for you when you keep your shopping local.

Let’s get out there and buy local this winter: you’re sure to find a gem within every doorway…not to mention a warm welcome.

FASHION AND JEWLERY

FOOD & DRINK GIFT INSPIRATION

HOME & GIFT IDEAS

Story by Keith Recker / Photography by Tira Howard

New Mexico Gift Guide | Home & Gift

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NEW MEXICO WINTER GIFT GUIDE GIFT AND HOME

The home is fortress, refuge, recreation center, remote office… and so much more. The urge to keep it fresh and fun is founded in good sense: we spend some much time there that it merits much attention. How better to keep it fresh than to explore local stores and boutiques for the treasures you and your friends need.

Still lives shot on location at Open Kitchen, openkitchenevents.com