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Chocolate Martini

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chocolate martini on the edge of a table dressed in a red tablecloth

As the weekend approaches (or really anytime), you need a velvety elixir infused with the seductive charm of rich chocolate, mingling harmoniously with the tantalizing notes of premium vodka. This, my friends, is the Chocolate Martini — a cocktail that transcends ordinary boundaries and is fantastically easy to make. Whether shared amongst friends or savored in solitude, this promises to enchant your taste buds. Cheers to the seductive power of chocolate and you!

Chocolate Martini vs. Brandy Alexander

This Chocolate Martini takes some inspiration from the Brandy Alexander, an after-dinner dessert cocktail with cognac and créme de cacao. What makes this a martini vs. an Alexander is the presence of vodka, rather than cognac. Brandy cocktails are typically dessert cocktails, whereas a martini can be sipped more comfortably alongside food. If you want another take on this, try our Chocolate Espresso Martini.

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chocolate martini on the edge of a table dressed in a red tablecloth

Chocolate Martini


5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  • Author:
    Gabe Gomez

Description

A cocktail to delight the senses.


Ingredients


Scale


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Directions

  1. Chill a martini glass in the freezer for a few minutes.
  2. In a cocktail shaker, combine the vodka, chocolate liqueur, and cream.
  3. Add a handful of ice cubes to the shaker and close it tightly.
  4. Shake vigorously for 15-20 seconds to thoroughly mix and chill the ingredients.
  5. Take the martini glass out of the freezer and strain the cocktail into the glass.
  6. Garnish with shavings or powder.

Recipe by Gabe Gomez
Photo by Maurese 

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Vegan Mexican Chocolate Tart

0
Vegan Mexican Chocolate Tart served on a brown plate, which is placed on two partially-burnt papers Three small glasses, a knife, and a small bowl of sugar on the sides

This dairy-free, gluten-free, and high-protein Mexican chili-chocolate tart uses plant-based ingredients like walnut butter and healthier takes like rich dark chocolate. Spiced with cayenne pepper and cinnamon and topped with toasted meringue, it’s the perfect sweet and spicy treat. This exquisite dessert also features a velvety chocolate ganache made with smooth coconut cream and dark chocolate, artfully layered atop a crisp and crumbly crust. Whether enjoyed as a special occasion dessert or a decadent treat for yourself, this Vegan Mexican Chocolate Tart is sure to impress.

When Did Spice Start Being Added to Chocolate?

The use of spices in chocolate has a long and rich history, predating the arrival of Europeans in the Americas. Pre-Columbia, the ancient Mayans and Aztecs, who cultivated and consumed chocolate centuries before the arrival of Europeans, incorporated spices like chili peppers, vanilla, and achiote seeds into their chocolate beverages. After years and years of innovation, it has led us to use some of the same practices in our spicy Vegan Mexican Chocolate Tart.

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Vegan Mexican Chocolate Tart served on a brown plate, which is placed on two partially-burnt papers Three small glasses, a knife, and a small bowl of sugar on the sides

Vegan Mexican Chocolate Tart


5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  • Author:
    Mikyla Meckelson

Description

With a bit of a spicy kick, you might just crave two slices of this vegan dessert.


Ingredients


Scale

For the crust:

  • 1 1/4 cup graham crackers
  • 1/2 cup Mexican Hot Cocoa Cracklins
  • 3 tbsp organic cane sugar
  • 6 tbsp vegan butter, melted
  • 1/4 tsp ground cayenne pepper

For the dark chocolate chili tart:

  • 3/4 cup coconut cream
  • 1/4 tsp vanilla
  • 1/4 tsp salt
  • 1/4 cup walnut butter*
  • 1/4 tsp ground cayenne pepper
  • 3 1/2 oz dark chocolate
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground chili powder
  • 1 cup powdered sugar

For the toasted meringue topping:

  • 1 can of chickpeas-drained and reserve the liquid for the aquafaba
  • 3 tbsp of cane sugar
  • 1/4 tsp cream of tartar


Instructions

  1. Preheat the oven to 350 degrees and then blend together the graham crackers and cracklins until a fine sand-like powder. Or simply add more graham crackers if omitting cracklins.
  2. Next, melt the vegan butter. In a small bowl combine the crushed graham crackers, cracklins (optional), cayenne, and melted butter and stir.
  3. Grease a 9″ tart dish and then transfer the crust mixture to the dish. Press the crumbs down firmly until the entire base is coated evenly with the crust mixture.
  4. Bake the crust for 10 minutes and then remove it from the oven to allow it to cool completely before filling it with the chocolate.
  5. While the crust is baking begin making the chocolate filling. Using a double boiler to avoid burning the chocolate, slowly melt the dark chocolate.
  6. In a large bowl, combine the coconut cream, walnut butter, cayenne, chili, and cinnamon. Stir well and then sift the powdered sugar into the bowl and stir again.
  7. When the chocolate is glossy and smooth transfer the chocolate to the coconut cream slowly stirring continuously until fully incorporated. Make sure to whisk out any powdered sugar clumps!
  8. Then pour the chocolate mixture into the cooled crust and transfer to the fridge for about an hour or until the chocolate is set and solid.
  9. Keep the tart in a cool place or in the fridge while you make the vegan meringue.
  10. Pour the entire liquid from one can of chickpeas or known as aquafaba (see post for more details on aquafaba) into a large bowl or mixing bowl. Whip the aquafaba on low-medium speed for 1 minute.
  11. Then increase the speed to medium for about 3 minutes and then slightly increase the speed for the last 2 minutes. Really you can’t overbeat aquafaba so don’t worry! You want it to turn into a fluffy white texture that stands up on its own when you stick a spoon into it and pull it out.
  12. Next, add in the cream of tartar and the sugar and stir once more.
  13. Then scoop the meringue onto the tart and spread evenly. Use the back of your spoon to lift up pieces of the meringue into peaks that you will toast.
  14. Using a small kitchen hand torch, scorch the top of the meringue until brown and toasty!

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Recipe and Photography by Mikyla Meckelson

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How Lisa Fontanarosa Built a Life Filled with Flowers

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Seated woman with flowers, crafts, and dried lavender, Lisa Fontanarosa

An international design business, a lavender farm, an apple orchard, and flower gardens. These define the life that entrepreneur Lisa Fontanarosa has built in an old adobe compound on Rio Grande Boulevard in Albuquerque.

Fontanarosa and JJ Ornelas bought the 1900s adobe in 2017. Since then, she has been reimagining the home and erstwhile mini donkey farm. The spot includes a casita, a wooden A-frame, a lavender and dried flower studio, a lavender field, and a chicken coop near the old stables. Flower beds containing dahlias and cosmos fill one section of the property. An apple orchard fronts Rio Grande Boulevard. At the time of this writing, a greenhouse is under construction.

Finding Inspiration

The compound reflects Fontanarosa’s eclectic array of business and personal interests. A trip to Naples as a young girl, where Fontanarosa experienced long lunches served outside with flower centerpieces and elegant table settings, sparked a love of international travel, design, and fashion.

She spent her early career revolving around the New York fashion scene, working at Conde Nast magazines such as Vogue and Architectural Digest. It was a window dressing job for the Henri Bendel store’s “Street of Shops” that solidified her love of interior design. This led, ultimately, to an international design career and the founding of Lisa Fontanarosa Collections in 1997. “I traveled the globe looking for handmade pieces that speak to my heart: lighting, textiles, and objects that are as visceral as works of art and that, like all of us, are beautiful in their imperfection,” she says.

In 2000, the New York Times featured her collection, and more international press followed. Since then, she has worked with artists and designers on custom pieces for Bergdorf Goodman, Barneys, and hotels and hospitality projects around the world.

One-of-a-Kind Creations

The business revolves around providing one-of-a-kind commissions from artists Fontanarosa represents, products showcased in the renovated, light-filled casita. Items range from delicate and sparkly sculptural lamps to textiles to rustic yet elegant handmade ceramics. Some of the items are one-of-a-kinds, now out of production, and all are handmade: Poetic wire chandeliers, sculptures from Marie Christophe France. Hand-dyed velvet and linen pillows from Adam & Victoria Sweden. Handwoven textiles of Bonita Ahuja, London. “And, of course, all of my artisan lavender products that I made from the lavender in my field,” she says.

Lisa Fontanarosa Collections’ success means she has one foot in France, whose culture and lifestyle for which she has a particular fondness. Her discovery of Marie Christophe while wandering the streets of Paris led to a favorite point in her career. In 2009, the Paris boutique Colette asked her to style an exhibition based on upcycled materials. “I conceived three pieces from three different artists, but the showstopper was the bicycle in wire I asked Marie Christophe France to create.”

Over 25 years, her career has taken her all over the world, working with A-List designers and style makers. “I style products and delve into the DNA of a brand, always imagining a fairytale, curating a world of beauty filled with poetic pieces,” she says. “I love unexpected details, overlooked materials, color, and elements of surprise.”

Falling in Love with New Mexico

While she moved to Albuquerque in 1992, Jo’s Farm — named after her mother Josephine — has influenced new creative, floral projects. “The property inspired us to add lavender, cosmo, and dahlia fields, garden patios, and fruit trees,” she says. Last summer, Jo’s Farm hosted a U-Pick event in the lavender field, and will be repeated again this summer. Community vendors will be inited to sell homemade wares. “I am playing around with … dried floral sculptures and embellishing my vintage dress forms (a few sourced from Paris) with flowers from my garden.”

As it evolves, Fontanarosa envisions Jo’s Farm as the palette for her creations: a living example of her deep and worldly mix of passions where people can discover unique décor, as well as lavender, vegetables, and flowers—a  celebration of home in color, texture, and style.

Story by Emily Esterson / Photography by Tira Howard / Styling by Keith Recker

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Buttermilk Pancakes

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a stack of pancakes on a plate with berries
Photo courtesy of Jaqueline Pelzer

Pancakes may seem like a humble breakfast staple, but they can be an absolute game-changer when done right. Imagine a plate piled high with golden-brown pancakes that are so fluffy they practically float off the plate. Buttermilk, that tangy elixir of the dairy world, is the secret weapon that takes these pancakes from ordinary to extraordinary. That lactic acid works its magic, tenderizing the batter and adding a subtle tang that cuts through the sweetness. Raspberries and blueberries add a little flavor and bring freshness and brightness to the party. And let’s not forget the finishing touch – a light dusting of confectioners sugar. It’s like a whisper of sweetness that blankets the pancakes, adding a touch of elegance and that little extra something.

Buttermilk Pancakes Recipe

Ingredients

2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 ¼ cups buttermilk
2 large eggs, lightly beaten
1 teaspoon vanilla extract
4 tablespoons unsalted butter, melted
1/2 cup raspberries
1/2 cup blueberries
Pinch of confectioners sugar

Directions

  1. Combine the all-purpose flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk them together until well combined.
  2. In a separate medium-sized bowl, whisk together the buttermilk, eggs, and vanilla extract.
  3. Gradually pour the melted butter into the wet ingredients while whisking, and continue stirring until well combined.
  4. Pour the wet ingredients into the bowl with the dry ingredients. Use a wooden spoon to gently stir the mixture until just combined. Avoid overmixing. Let the batter rest for a moment.
  5. Heat a cast iron pan over medium-low heat and butter it.
  6. Once the skillet is heated, pour half a cup of batter onto the pan.
  7. Cook the pancake until the edges appear cooked, and bubbles form on the surface of the batter. Flip the pancake and continue cooking until it turns golden brown.
  8. Repeat the process, adding butter to the pan between each batch of pancakes.
  9. Serve the pancakes warm, topped with raspberries, blueberries, and a sprinkle of confectioners sugar. Feel free to get creative with your toppings by adding your favorite fruits, maple syrup, or any other desired variations.

Recipe by Gabe Gomez

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Breakfast Strata

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Off to the right side of the frame sits breakfast strata, green, brown, and red in color, in a white casserole dish. three gold forks sits to the left.

For those who prefer a savory breakfast to sweet, or those looking for an easy, filling meal to start the day with, look no further than this light and fluffy, simple egg casserole. Made with roasted grape tomatoes, our luxurious breakfast strata recipe will be a family meal request every weekend.

Breakfast Strata Recipe

INGREDIENTS

FOR THE STRATA

6-7 cups of crusty Italian bread cut into 2” cubes
12 eggs
3 cups whole milk
½ tsp salt
¾ tsp garlic powder
¾ tsp onion powder
1 tsp poultry seasoning
1 ½ tsp spicy brown mustard
Roasted grape tomatoes*
2 cups chopped kale
2 cups baby spinach
3 cups grated cheese (I used Swiss & Gruyere)

*FOR THE ROASTED TOMATOES

3 ½ cups grape tomatoes
¼ cup olive oil
5 cloves of peeled garlic
¼ tsp salt
Cracked black pepper to taste

INSTRUCTIONS

FOR THE ROASTED TOMATOES

  1. Preheat the oven to 400 degrees and place tomatoes and garlic in a bowl.
  2. Pour the olive oil over tomatoes and sprinkle with salt and pepper. Stir to coat evenly and then place on a baking sheet.
  3. Roast for 10 minutes, stir the tomatoes, and roast for an additional 10-15 minutes. You want the tomatoes to burst and get slightly caramelized and charred. As oven temperatures vary, keep your eyes on them so as not to burn the tomatoes.
  4. Use as many tomatoes as you’d like for the strata. Store the remaining in an airtight container in the fridge.

FOR THE STRATA

  1. Lightly grease a large casserole pan.
  2. In a large bowl, beat the eggs with the milk and seasonings and set aside.
  3. Begin layering the strata by placing a layer of the bread cubes, followed by kale, spinach, and tomatoes, tucked between the cubes. Sprinkle a light layer of cheese and then repeat with more of the bread, kale, spinach, and tomatoes.
  4. Continue doing this until you’ve nearly reached the top of the casserole dish. Pour the egg and milk mixture, making sure the bread gets adequately soaked. Top with more cheese, tucking in the final pieces of kale, spinach, and tomatoes.
  5. Cover loosely with foil and bake for 20 minutes. Uncover and bake for an additional 25-30 minutes or until baked through, and the edges are lightly browned.

Recipe and Styling by Veda Sankaran / Photography by Dave Bryce

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The Love of The Love Apple’s Family Meal

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staff gathered around the table enjoying dinner
Love Apple family meal. Taos NM. Food served, bison fajitas with calabacitas.

The mission at The Love Apple in Taos has always been to serve guests the finest seasonal local foods, organically grown by farmers and other friends, and intended to elevate good cheer and well-being. The same is true of the family meal, served before every dinner shift to the team that joyfully runs this revered restaurant, a group of employees who consider each other as family.

“One of the reasons that we initially decided on a family meal is that we wanted to create a restaurant that people wanted to work at, and we wanted to create a family,” says The Love Apple founder and owner Jennifer Hart. “Most of us have worked together for over five years. We share our lives together.”

Family Meal at The Love Apple

With the family meal, the staff also gets to share The Love Apple’s divine made-from-scratch regional home cooking. The dinner menu changes seasonally with nightly specials and might include such creative fare as Buttermilk Yellow & Blue Cornbread; Three Mushroom Walnut Pâté; Grilled Trout Wrapped in Corn Husks; and House-Made Potato Gnocchi—ethereal dishes that nurture and delight. (The food, along with the flawless service and rustic, romantic ambiance, is why many people consider The Love Apple to be one of the best restaurants in New Mexico.) The family meal, prepared by Chef Jenni Ford, is of the same caliber, equally delectable and nurturing, as well as diverse.

“Jenni’s family meals are amazing,” Hart says. “She always has a salad and a main, and she’s always trying to do something amazing, like steak and fajitas, tacos, and delicious gluten-free vegetable lasagna because so many people are gluten-free. It is challenging for Jenni because everyone has a different thing they cannot eat. One person doesn’t eat dairy, and another doesn’t eat meat.”

An Historic Location

This intimate restaurant, housed in the former Placitas Chapel built in the 1800s, is steeped in atmosphere and charm, with just 13 tables (plus patio seating in the summer), hand-hewn vigas, distressed wood floors, elegant chandeliers, candlelight, fresh flowers, and other inviting details. Before the dinner guests arrive, a last-minute flurry of activity unfolds in the serene space, often as the family meal takes place.

“The Love Apple’s staff meal looks different depending on the day,” says Manager Cheri Keil. “Most evenings, we are running around to put the finishing touches on the dining room or throwing another log on the fire for our guests to walk into a cozy and welcoming space. Jenni takes care of us. She feeds us whole and hearty meals to get us through a shift … It’s not always glamorous, but as we wait for our guests to arrive, you will find us chatting about specials or a fun and funky new wine.”

A Time to Learn about the Menu and Wine Pairings

Often the team sits down together to catch up on what’s happening at the restaurant. “It’s the time when we talk about what’s new on the menu, what’s going on in the restaurant,” Hart says. “We’ll open a bottle of wine and analyze it.”

The Love Apple’s family meal also provides a place for the chef to innovate, creating new dishes that might be added to the menu. “It’s a good way to try out ideas without any judgment,” Hart says. “We encourage the chef to try different things and see what comes out of it, maybe a new sauce or something else.”

Manager Cheri Keil enjoys the chance to sample those innovations. “It’s the time for our kitchen to get creative and try new ideas,” she says. But, she adds, it’s always a treat when Ford makes chicken enchiladas for everyone.

The family meal, served in restaurants around the world, gives employees sustenance as well as a sense of solidarity as they bond over food before a busy dinner shift. With a sense of family already firmly in place at The Love Apple, the family meal just might resemble your meals at home—filled with laughter, stories, and delicious food, all of which deeply warm the heart.

Sit Down and Enjoy!

“It’s just nice to sit down and enjoy a meal,” says Hart. “I mean, we work in the restaurant business. We should also enjoy wine and food. It’s nice to connect with everybody and be together. Everyone has kids, and we’re running around all day, so it’s nice to come in, sit down and relax, and enjoy a meal together.”

Story by Lynn Cline/ Photography by Doug Merriam

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Three Guineas Dry Gin Cocktail 

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Gin cocktail garnished with fresh herbs and served outdoors

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. 

What Makes Gin “Dry”? 

Recipe by Gabe Gomez
Photo courtesy of Los Poblanos

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Los Poblanos Signature Lavender ‘99 Cocktail

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Cocktails assembled on a table with a Los Poblanos Lavender 99 Cocktail in the center.

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.

How Los Poblanos Makes Lavender Syrup for Its Signature Cocktail 

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

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Sobremesa: Alkemē

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Banh Nam (steamed rice flour tamale)
Photo by Douglas Merriam

Alkemē brings elevated Asian cuisine to Santa Fe!

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.

Thoughtful Culinary Compositions

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.

Captivating “Big Impressions”

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

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How to Shop Santa Fe’s Summer Markets

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Artist with handmade baskets, Santa Fe’s Summer Markets
Image of basketweaver Evah Mudenda courtesy of Nicholas King

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.

International Folk Art Market

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.

Spanish Market

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.

Santa Fe Indian Market

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

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