A dry gin cocktail recipe from the mixologists and distillers of Santa Fe’s Los Poblanos to delight the taste buds. The Three Guineas Cocktail sports an herbaceous profile, piqued with their very own Western-Style Dry Gin. Shake it up. Sip it. And savor the flavor! Want to know more about gin? Check out All About Gin from our liquor education series.
Recipe by Gabe Gomez
Photo courtesy of Los Poblanos
Subscribe to TABLE Magazine’s print edition.
Los Poblanos’ signature Lavender ’99 Cocktail pays homage to 1999, the first year lavender was planted on the farm. The cocktail showcases their Western Dry Gin with its aromatic juniper notes and a house-made lavender syrup which you can find in their farm shops or purchase online. You can also make it yourself if you choose, with some of the instructions below, but Los Poblanos has you covered with their recipe.
Once you start making your own simple syrup, you’ll never go back. Though Los Poblanos keeps their recipe a secret, all you have to do to make your own is combine sugar and water in a saucepan, and then add dried lavender once the sugar has dissolved. Remove from heat and let the lavender steep in the syrup for about 15-20 minutes, depending on how strong you want the flavor to be. After steeping, strain the syrup through a fine mesh sieve or cheesecloth to remove the lavender. Then, you’ll be able to make other lavender cocktail recipes.
Recipe by Los Poblanos
Photography by Tira Howard
Subscribe to TABLE Magazine’s print edition.
Alkemē, a new restaurant from special event provisioner Open Kitchen LLC, is nestled snugly in the Santa Fe Village Mall. Guided by Chef-Owner Hue-Chan Karels and Executive Chef Erica Tai, Alkemē dives into the culinary traditions of Vietnam, Taiwan, Korea, and the Pacific Rim of Hawaii. Their menu is a balance between innovation and reverence for tradition, all within a beautifully renovated space.
Fortunately, I snagged an invitation to Alkemē’s soft opening, a dress rehearsal for eager food enthusiasts. Now open, dinner reservations can be made here.
I sit at the communal table, surrounded by warmth and camaraderie, a lovely carryover from Karels’ Open Kitchen. Every plate from the bustling kitchen is a thoughtful composition, with ingredients harmoniously blending and paying homage to their diverse origins.
The “Amuse” selection opens the senses with its vibrant offerings. Housemade Vietnamese pickles burst with tanginess, and five-spice cracker popcorn delivers a delightful crunch. The roasted olives, infused with lemongrass and preserved lemon, linger on the palate. Moving on to the “Playful Bites,” the Taiwanese Gua Bao (steamed bao buns) steal the show with their Kahlua pork belly burnt ends. The crispy turmeric cod (Cha Ca) is a delight, while the Banh Nam (steamed rice flour tamale) showcases the restaurant’s finesse and playfulness.
It is the “Big Impressions” selections, however, that truly captivate me. The Asian Sea Bass, infused with coconut milk and lemongrass, showcases a nuanced balance of flavors. Every ingredient works harmoniously to create an elegant and comforting dish. Then there is the Kong Rou Fan, a Taiwanese braised pork belly dish that is a revelation. The succulent pork belly melts in the mouth, releasing familiar and new flavors.
As our journey nears the end, the miso brown butter sesame brownies take center stage. The luscious miso orange whipped cream further elevates this decadent umami bookend. The accompanying Sai Gon cinnamon chocolate bark adds a crunchy, indulgent finale.
Above all, Alkemē isn’t simply a restaurant; it’s an experience that awakens the senses. Hue-Chan Karels and Erica Tai capture the essence of Asian cuisine, infusing it with their creative vision and presenting it to eager diners in an exhilarating way. It’s a breath of fresh air in Santa Fe’s culinary landscape.
Story by Gabe Gomez
Don’t miss a single delicious thing: Subscribe to TABLE Magazine here!
Santa Fe’s vibrant summer event landscape is dominated by the International Folk Art Market, Spanish Market, and Indian Market. Each presents opportunities to meet and talk with the artists who’ve produced the artwork and gives rise to multiple satellite events throughout the city.
Wednesday–Sunday, July 5–9, 2023
Since its inception in 2004 on Museum Hill, the Folk Art Market has brought to Santa Fe a dazzling array of artists and artwork from more than 100 countries. This year, IFAM moves to the Santa Fe Railyard. Snag a copy of the Santa Fe New Mexican’s supplement on this event, published on Sunday, June 25, and available at most tourism centers, including the Bienvenidos kiosk on the Santa Fe Plaza and the IFAM offices at 620 Cerrillos Road. Attend the free Community Celebration on the Plaza, where artists will parade in native dress, followed by dancing to world music under the stars. With a $1,000 donation, you can attend the gala celebration on Thursday, July 6, and be among the first to see and buy the art on offer. Folk Art Early Bird tickets for 9 to 11 a.m. on Friday are also worth the price if you’re a collector and want a less-crowded atmosphere. For the second year, the Saturday Night Market (6–9 p.m., July 8) is a can’t-miss event—shopping, bands, food trucks, and a festive atmosphere abound. Sunday is Community Day, with activities geared toward families; also, on Sunday, some artists will discount their work after 2 p.m.
Pro Tip: Head straight for the “Best of the Best” booth (consult the map when you enter the grounds) to get an overview of the market in one space. You can buy there or go meet the artists of your favorite pieces in their booths!
Beyond IFAM
Don’t miss Cartonería, an exhibit exploring Mexican papier mâché at the International Folk Art Museum. Retail shops throughout Santa Fe showcase market-related clothing, jewelry, and accessories — two of our favorites are TOKo and Santa Fe Dry Goods. Don’t miss Good Folk on Lincoln Avenue — this tiny shop packs a mighty folk art punch.
Saturday–Sunday, July 29–30, 2023
Begun in 1926, this rigorously juried market features more than 200 artists from New Mexico and southern Colorado, working in 19 art categories that represent the region’s established traditional arts and crafts. As with other major Santa Fe markets, the supplement published by the Santa Fe New Mexican on Sunday, July 23, presents lists of artists, media, maps, and details of other events, including live music, art demonstrations, and regional foods. There is no admission fee to attend. On the Friday night before the weekend market, the Society sponsors a preview, which is an excellent way to view the best of what goes on sale the next day. Don’t miss the Youth Market on Saturday, where up-and-coming artists sell out fast! On Sunday morning, the Cathedral Basilica of Saint Francis of Assisi presents the Spanish Market Mass, with a procession of artists bearing their finest work for a ceremonial blessing at the altar. The artists then parade from the Cathedral through the stalls to the Santa Fe Plaza Bandstand, where the Archbishop blesses Spanish Market.
Also, the weekend of July 29 and 30 is Contemporary Hispanic Market, featuring artists working in various media outside the traditional boundaries of the Spanish Market.
Pro Tip: In addition to each “Big Three” Santa Fe New Mexican supplement, be sure to consult the New Mexican’s Pasatiempo magazine (published every Friday) for information about the many market-related satellite events at area museums, art galleries, retailers, and pop-up shops.
Beyond the Market:
The Museum of Spanish Colonial Art, Trails, Rails, and Highways: How Trade Transformed the Art of Spanish New Mexico explores the evolution of arts in New Mexico. The Grain at the New Mexico Museum of Art showcases the work of Northern New Mexico wood carvers. Many art galleries mount special exhibits of the work of their New Mexico Hispanic artists.
Saturday–Sunday, August 19–20, 2023
Now in its 101st year, the Santa Fe Indian Market, organized by the Southwest Association of American Indian Art (SWAIA), is the largest and oldest market in the United States of its kind. More than 1,000 artists from around the US and Canada are juried to participate, showing and selling their artwork directly to collectors and visitors on and around the Santa Fe Plaza. The Santa Fe New Mexican publishes a supplement the preceding Sunday, August 13. The Best of Show awards ceremony and preview reception on the Friday night before the market opens is an excellent way to immerse the more than 1,000 entries in traditional and contemporary jewelry, pottery, painting, sculpture, photography, textile, beadwork, and basketry. From 9 a.m. to 4 p.m. on Market days, enjoy entertainment, dancing, and music in and around the Plaza. On Saturday, the SWAIA Gala, reception, and live auction raise funds to support SWAIA’s ongoing, year-round work. One of the most popular events is the free Native American Clothing contest at the Bandstand on Sunday, where Native dress takes center stage. Also, on Sunday, coveted tickets to the SWAIA Fashion Show at the Convention Center sell out fast. Nor is the action only on the Plaza and surrounding streets—local galleries and museums showcase Native-themed shows to attract the more than 100,000 visitors who come for the weekend.
Pro Tip: Attend the Best of Show event on the Friday of the Indian Market to get an overview of the artists’ wares.
Beyond the Market
Visit The Stories We Carry at the Museum of Contemporary Native Art to see the diverse history of Indigenous jewelry. Here, Now, and Always is a groundbreaking exhibit of Indigenous narratives at the Museum of Indian Arts and Culture. Noted Native American artist Doug Hyde will be featured at Nedra Mateucci Galleries; Keep Contemporary spotlights Ricardo Estrada. Stroll downtown, Canyon Road, or the Railyard and see Native American artwork, pottery, jewelry, and clothing at virtually every stop.
Story by Mara Christian Harris
Don’t miss a single delicious thing: Subscribe to TABLE Magazine’s print edition.
If you close your eyes and take a deep breath, you can almost taste the tantalizing flavors of summer dancing in the air. There’s a certain electricity, a palpable energy that courses through the veins of this day. The solstice approaches, and we find ourselves at the precipice of the best season of the year. And what better way to celebrate this auspicious occasion than with a cool beverage that embodies the essence of summer itself—Red Summer Punch? Raise your glasses and toast to the joy of summer and to the camaraderie of good company. Try this excellent recipe for Red Summer Punch for your feasting table, and perhaps make more than one version of it, changing out the variety of fruit you use, and the spice you add to your simple syrup preparation.
Red Summer Punch, with its vibrant hue, holds a deep symbolic connection to Juneteenth celebrations. The color red in this refreshing beverage is traditionally associated with the resilience, sacrifice, and strength of enslaved Africans and their descendants. This red color also recalls the bloodshed and struggles on the path to freedom. Serving red drinks like this punch at Juneteenth gatherings is a powerful way to honor the ancestors.
Recipe and Styling by Keith Recker
Photography by Scott Goldsmith
Subscribe to TABLE Magazine’s print edition.
Cauliflower Steaks: a vegetarian delight that challenges the norms of flavor. Thickly sliced cauliflower steaks are roasted to golden perfection and then drizzled with a fragrant curry leaf oil. The rich and savory red wine cherry sauce adds a touch of sweetness and complexity to this elegant and flavorful vegetarian dish. For this recipe we use safeyyas.com to order the Yaji spice. This is the brand we prefer, but you can purchase Yaji spice at Amazon or, visit your local global foods store.
Curry leaves, which of course derive from the curry leaf tree, are aromatic leaves. Their unique flavor profile adds depth and complexity to South Indian, Sri Lankan, and Southeast Asian cuisines but can be added to just about any dish. On their own, the leaves are citrusy, slightly bitter, and almost like lemongrass. To take advantage of this flavor, we use them in a curry leaf oil. The curry leaves soak in hot oil until the oil absorbs the leaves’ distinct aroma and flavor. This cooking oil can then be used to enhance various dishes, like on our Cauliflower Steaks.
Recipe by Veda Sankaran
Photography by Dave Bryce
Subscribe to TABLE Magazine’s print edition.
Warm and complex on the palate, this Smoked Bourbon Old Fashioned recipe offers an undeniably delicious and robust flavor. Whenever you’re craving a classic but want to take things up a notch, mix up this cocktail that offers a richer flavor. Not to mention, it only uses three ingredients for utter simplicity. Plus, you can store the excess demerara syrup you make for this cocktail to use in other drinks.
Demerara sugar is a type of unrefined cane sugar that’s known for its distinctive golden color and coarse texture. It’s minimally processed, which means it retains some of the molasses from the sugarcane juice. This action gives it a subtle caramel or toffee-like flavor. Unlike brown sugar, which adds molasses to white sugar, demerara sugar gets its flavor naturally from the molasses it retains during processing. This type of sugar is great for baking, adding to hot beverages, or sprinkling on top of desserts. But for our Smoked Bourbon Old Fashioned we turn it into a delectable syrup. You can find demerara sugar at Whole Foods Market or on Amazon.
Recipe by Dan Ball
Styling by Keith Recker
Photography by Dave Bryce
Subscribe to TABLE Magazine‘s print edition.
New Mexico, from May to October, is an absolute treasure trove of magic. One of the most fulfilling ways to embrace this enchantment is by indulging in a leisurely evening on a patio with good food, good wine, and even better company. I could spend hours compiling an exhaustive list of places where you can savor the wonders of the great outdoors while treating your taste buds, but instead I’ll share just a handful of must-visit spots to add to your itinerary.
Remember, this is not a race. It’s about the spirit of mañana — the art of taking our sweet time to appreciate what life has to offer. May your evenings be filled with laughter, exceptional food, and the joy of experiencing the essence of New Mexico, one patio at a time.
La Casa Sena, Santa Fe, NM
Casa Sena, nestled near the Santa Fe Plaza, boasts a beautiful patio that captures the the city’s vibrant spirit. Adorned with trees, blossoming flowers, and weathered wooden touches, the patio invites you to partake in a leisurely lunch or a romantic dinner. The menu at Casa Sena, which leans towards Mediterranean flavor profiles, ranges from pan-seared ruby trout to elk tenderloin and even Morrocan lamb tagine. The entire menu is complimented by a thoughtful wine selection and craft cocktails.
SantaCafe, Santa Fe, NM
This classic Santa Fe patio beckons with bright flowers and vibrant greenery during the sun-drenched days of summer. Whether you seek a romantic evening or a special gathering with friends, SantaCafe delivers with ease. This is more than just the place to be seen. SantaCafe is a place for serious gastronomes seeking playful dishes inspired by Southwestern and global flavors. Complement the journey with a refreshing cocktail or a selection from their extensive wine list. Enjoy the warm embrace of Santa Fe’s radiant sunshine.
Esquina Pizza, Santa Fe
The patio at Esquina Pizza is a haven of beauty and charm, befitting the magnificent pizzas that grace its tables. Nestled alongside its sibling, Paloma Restaurant, this corner of Guadalupe St. becomes a culinary sanctuary under the watchful eye of Chef Nathan Mayes. Esquina rises above transient fads in hand-crafted pizzas with pies that are nothing short of divine. Though each one is meticulously crafted with passion, it is not just the pizza that captivates our hearts at Esquina. Its enchanting patio, meticulously adorned by skillful ocal artists, creates an ambiance that exudes sophistication and style.
Campo at Los Poblanos, Los Ranchos De Albuquerque
Campo at Los Poblanos offers an idyllic patio dining experience. Set amidst the beautiful grounds of the Los Poblanos Historic Inn and Organic Farm, the patio places among lavender fields and verdant gardens, it casts a powerful spell. Campo showcases a menu that celebrates the farm-to-table ethos amid this tranquil oasis. Expect seasonal and imaginative dishes that artfully capture the vibrant flavors of New Mexico.
Level 5 Rooftop Restaurant at Chaco Hotel, Albuquerque
The rooftop view from Level 5, in the heart of Albuquerque’s Sawmill District, is breathtaking. With its panoramic vistas, the sleek, contemporary space is an ideal hangout for summer dining and gatherings of all stripes. Under the vision of Chef Marc Quiñones, the menu at Level 5 reflects a fusion of influences, drawing inspiration from global flavors and local ingredients alike. From shareable plates and imaginative appetizers to tantalizing entrees and masterfully crafted cocktails, a diverse selection caters to every discerning palate.
Chimayo Cocktail, now popular around northern New Mexico, was originated by the Jaramillo family at Rancho de Chimayo restaurant in the village of Chimayo. The family created the signature drink back in the 1960s to put the area’s hefty apple crop to tasty use. It was adapted from The Rancho de Chimayó Cookbook: The Traditional Cooking of New Mexico by Cheryl Alters Jamison and Bill Jamison.
INGREDIENTS
1 tbsp sugar
1/2 tsp ground cinnamon
Lemon wedge
1 ½ oz apple cider, preferably unfiltered
1 ½ oz premium tequila, preferably gold
1/4 oz fresh lemon juice
1/4 oz creme de cassis
1 slice unpeeled apple or dried apple slice
INSTRUCTIONS
Recipe by Cheryl Alters Jamison / Photography by Douglas Merriam
Don’t miss a single delicious thing: Subscribe to TABLE Magazine’s print edition.
Chef John Sedlar conceived this preparation as a lighter version of the traditional hearty Southwestern breakfast dish. You might use it as an appetizer for a lunch or dinner menu, or as part of a larger morning spread. Serving the huevos mixture in the egg shells takes a bit of fiddling, but is so worth it for the presentation’s wow factor. You might want to have a couple of extra eggs on hand, though, in case you break a shell while creating the egg “containers.” Pair brown-shelled eggs with white or yellow tortilla arrows, or white-shelled with a blue corn variation, if you like.
INGREDIENTS FOR THE TORTILLA ARROWS
3 corn tortillas
Vegetable oil for frying
INSTRUCTIONS FOR THE TORTILLA ARROWS
INGREDIENTS FOR THE HUEVOS RANCHEROS
12 large or extra-large eggs
¼ cup half-and-half
Table salt to taste
2 tbsp unsalted butter
6 tbsp finely diced white onion
1 to 2 fresh jalapeños, roasted, peeled and diced fine (See note below)
½ red bell pepper, roasted, peeled and diced fine
4 oz creamy goat cheese, such as Montrachet
INSTRUCTIONS FOR THE HUEVOS RANCHEROS
Use an egg cutter or a sharp small knife to cut off the top quarter of the narrow end of each egg. Empty the eggs into a bowl and carefully rinse out the shells. Whisk the eggs with half-and-half and a bit of salt.
Melt the butter in a saucepan over moderate heat. Sauté the onion in the butter until very lightly colored, about 1 minute. Lower the heat and add the beaten eggs and remaining ingredients. Cook over low heat, stirring frequently, for only about 3 minutes, until the eggs are just cooked through and still very creamy.
Carefully spoon a portion of the scrambled eggs into a shell, mounding the eggs slightly. Place the filled egg in an egg cup. Repeat with remaining eggs and shells. Stand 3 tortilla arrows around one side of the inside rim of each eggshell. Serve immediately.
Note: Roast the jalapeños in the same way as described for the New Mexico green chiles in the previous recipe.
Styling by Keith Recker / Photography by Gabriella Marks
