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Gruet Winery and Tasting Room’s Sunday Mimosa Brunch

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Gruet’s Bubbly Brunch

Albuquerque’s Gruet Winery serves mimosas that sparkle and food that shines for a Sunday brunch.

Sunday Mimosa Brunch at Gruet Winery & Tasting Room

Visiting Albuquerque’s Gruet Winery & Tasting Room is always a treat. Yet if sipping world-renowned sparkling wines isn’t enticing enough, you can also enjoy the Sunday Mimosa Brunch.

Held on the last Sunday of every month, the brunch takes place in the warm and welcoming tasting room. During the right season, you can also choose to sit on the inviting patio. Naturally, the mimosas sparkle with Gruet’s award-winning Brut mixed with cranberry, grapefruit, peach, or the traditional orange juice.

A Culinary Partnership with M’tucci’s

For the menu, Gruet teamed up with Albuquerque’s acclaimed M’tucci’s Restaurants. Guests enjoy quiche, signature maple bacon, fresh fruit, salad, and a gourmet sweet, such as a homemade chocolate chunk muffin.

Daniel Gutierrez, Gruet’s tasting room assistant manager and events coordinator, explains, “We partnered with M’tucci’s to give our guests and wine club members a destination not just for wine, but for food. It’s been very successful.”

More Than Brunch

Brunch is part of Gruet’s broader mix of events. Guests also gather for flamenco performances, fine art and wine receptions, and monthly meet-ups for wine club members. These occasions give the tasting room a lively, community feel.

Founded in 1984, Gruet Winery has deep French roots. Gilbert and Danielle Gruet first established Gruet et Fils in 1952 in the village of Bethon, Champagne. In the 1980s, the family visited the Southwest and met European winemakers who were thriving in Engle, New Mexico, nearly 200 miles south of Albuquerque. Inspired, the Gruets planted their own experimental vineyard there. Soon after, Laurent and Nathalie Gruet immigrated to New Mexico to launch the winery. Today, it specializes in méthode champenoise sparkling wines made from Pinot Noir and Chardonnay grapes.

Sipping Gruet’s Brut

Gruet’s Brut adds magic to mimosas. “In my opinion it’s the most classical style of sparkling wine that we have to offer, in terms of flavor and quality,” Gutierrez says, “It’s not too sweet, it has that creamy acidic and nutty component, and it’s recognizable. Everybody loves it.”

Story by Lynn Cline
Photo Courtesy of Gruet Winery

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Stone Fence Cocktail for a New England Autumn

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Stone Fence Cocktail

Here’s an old New England beverage, deserving of renewed popularity. It’s a lovely “welcome cocktail” on an autumn afternoon, to be enjoyed near a roaring fire in the company of people you love. Garnish with a cinnamon-sugar rim, a cinnamon stick, freshly grated nutmeg, or an orange peel twist if you wish. 

Applejack for Autumn Cocktails

Applejack, America’s oldest native distilled spirit, gives this classic Stone Fence Cocktail its depth and autumn warmth. Originally popular in colonial New England taverns, the drink combines applejack (or apple brandy) with cider for a refreshingly simple yet spirited mix. If you’re curious about the difference between applejack and apple brandy, Food & Wine has a great breakdown here. Whether you use traditional Laird’s applejack or a French Calvados, this cocktail is perfect for fall gatherings—comforting, crisp, and best enjoyed fireside.

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Stone Fence Cocktail

Stone Fence Cocktail


  • Author: Cheryl Alters Jamison
  • Yield: Serves 2

Description

This old New England cocktail is perfect for autumn afternoons, best enjoyed by the fire with loved ones and a festive garnish.

 


Ingredients

Scale
  • ½ cup applejack apple brandy, such as Laird’s, or French Calvados
  • Dash of Angostura or orange bitters
  • About 2 cups apple cider
  • Apple slices, garnish


Instructions

  1. Pour ¼ cup applejack into each of two tall glasses and add a splash of bitters to each.
  2. Add several ice cubes or cracked ice.
  3. Fill each glass with cider, and serve.

Notes

Adapted from American Home Cooking © 2000 Cheryl Alters Jamison and Bill Jamison

Story and recipe by Cheryl Alters Jamison
Photography by Tira Howard

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Mexican Mole Sauce: Two Ways

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A flat lay photo showing ingredients for Mexican mole sauce, including various chiles, nuts, spices, and a stone mortar and pestle on a rustic metal surface.

Few dishes embody the depth, patience, and soul of Mexican cooking quite like mole. Complex and deeply layered, this legendary sauce brings together chiles, toasted nuts and seeds, and aromatic spice. The transformative magic of slow cooking brings it all together. In Oaxaca, mole negro is a culinary icon—dark, smoky, and robust. It is often served on special occasions as a centerpiece of celebration. Every ingredient is treated with care. The careful toasting of chiles. The slow coaxing of flavors from onions, garlic, and tomatoes until they’re charred and sweet. The simplicity of the foods the sauce is served with. This complex dance is, yes, complex…but worth the time and attention it demands.

A flat lay photo showing ingredients for Mexican mole sauce, including various chiles, nuts, spices, and a stone mortar and pestle on a rustic metal surface.

Mexican Mole Sauce: Two Ways Recipe

This recipe pays homage to that tradition while inviting you to explore its equally captivating cousin: red mole. Brighter in hue yet just as intricate in flavor, red mole combines the warmth of guajillo and ancho chiles with tangy tomatillos, aromatic cinnamon, and a touch of sweetness from raisins. Both moles share a meticulous layering process—each step deepening the flavor until the sauce becomes a tapestry of smoke, spice, and richness.

Whether you choose the bold, almost mysterious notes of mole negro or the vibrant, tangy heat of red mole, you’re cooking more than a sauce—you’re creating a story in a pot. The reward for your time is a dish that tastes of history and heart, ready to be ladled generously over tender chicken, served with fresh tortillas, and enjoyed among friends and family. This is food meant to be shared, savored, and remembered long after the last bite.

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A flat lay photo showing ingredients for Mexican mole sauce, including various chiles, nuts, spices, and a stone mortar and pestle on a rustic metal surface.

Mole Negro


  • Author: Gabe Gomez

Description

A traditional mole. 


Ingredients

Scale
  • 1.5 lb skin-on chicken thighs w/bone
  • 4 tbsp olive oil or lard (use lard-you only live once)
  • 2 tbsp Kosher salt or as needed
  • 2 to 4 cups chicken stock as needed (preferably homemade)
  • 4 oz ancho chiles
  • 4 oz guajillo chiles
  • 1/4 cup raw almonds
  • 1/4 cup peanuts
  • 2/3 cup  sesame seeds
  • 1/2 cup pumpkin seeds
  • 1 large unpeeled onions
  • 4 unpeeled garlic cloves
  • 1 large ripe tomato
  • 4 oz green tomatillos with husks
  • One stick of Mexican cinnamon
  • 2 tsp dried thyme
  • 1/4 cup Mexican oregano (dried)
  • 8 whole cloves
  • 8 allspice berries
  • 1/4 tsp freshly grated nutmeg
  • 4 oz dark chocolate (optional). I don’t use chocolate, but if you do, then use a dark chocolate 75% or above.


Instructions

  1. Toast the chiles on a baking sheet at 350 (15 – 20 mins); set aside
  2. Toast the almonds, peanuts, pumpkin seeds at 350 (10 min); set aside
  3. Grind the chilies together in a food processor until powdered; set aside
  4. Heat cast-iron skillet on low heat. Quarter cut the onion with the skin intact.
  5. Place the onion, individual unpeeled garlic cloves, tomato (stem side down), and tomatillos (in the husks) on the skillet.
  6. Cook, turning frequently. The onion and garlic are done when softened. They will cook at different times; remove accordingly when done: (Garlic: 8 minutes; Onion: 20 minutes; Tomato: 15 to 20; Tomatillos:10 minutes); You’ll want the vegetables to char. Set aside
  7. Remove the husks from the vegetable once cooled. Save all the juices; scrape the charred parts for flavor
  8. Place the sesame seeds in a cast-iron skillet over medium heat and toast just until golden (3 minutes tops); Set aside.
  9. In a cast-iron skillet, heat 1 tablespoon oil or lard over medium-high heat until rippling. Add the canela, thyme, oregano, cloves, allspice, and nutmeg stir constantly, until fragrant, about 2 minutes. Set aside.
  10. Combine all the ingredients in a food processor or blender and process to a smooth purée. You can do this in stages; combine in a big bowl afterward.
  11. In a Dutch oven or big saucepan, heat the remaining oil or lard over high heat and slowly add the purée. Reduce to low heat. Cover and cook, stirring frequently. 35 to 40 minutes. Break up and add chocolate. Once the mole becomes a paste (think of tomato paste consistency), begin adding chicken stock to the desired consistency.
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Red Mole


  • Author: Andrea Abedi

Description

The warmth of guajillo and ancho chiles with tangy tomatillos.


Ingredients

Scale
  • 2 cups chicken broth
  • 2 dried guajillo chiles, stemmed & seeded
  • 2 dried ancho chiles, stemmed & seeded
  • 3 dried chipotle chiles, stemmed & seeded
  • 1 slice good bread, torn into pieces
  • 2 corn tortillas, cut into 1 inch strips
  • 2 tomatoes, cut in half crosswise
  • 5 tomatillos, cut in half crosswise
  • 1 tbsp lard
  • 1 onions, halved and sliced
  • 1/2 head garlic
  • 1/3 cup chopped peanuts
  • ¼ cup rasiins
  • 2 tbsp cumin seeds
  • 1 tbsp dried thyme
  • 3 cinnamon sticks
  • 5 whole cloves
  • 6 allspice berries
  • 5 oz dark chocolate, coarsely chopped
  • 1 cup chicken broth
  • 3 tbsp white vinegar
  • 1 tsp salt


Instructions

  1. Toast guajillo, ancho & chipotle chiles in a dry pan over medium heat, stirring constantly until warm & aromatic about 3 minutes.  Transfer to blender with chicken broth.
  2. Heat 2 cups of chicken broth in a sauce pan util it begins to simmer, about 5 minutes.  Pour broth into blender.
  3. Toast piece of bread and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to blender with chicken broth & chiles.
  4. Allow chiles, toasted bread and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
  5. Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft & blackened, 3-4 minutes per side. Place tomatoes in the blender with the chile puree.
  6. Melt lard in large skillet over medium heat.  Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves & allspice berries: cook and stir until onions are soft & golden 5- 8 minutes.  Remove the cinnamon sticks & other whole spices; add onion mixture to blender with chile-tomato mixture and blend until smooth.
  7. Pour chile puree into large skillet over medium heat.  Stir in the chocolate, chicken broth, sugar & salt.  Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced 10-15 minutes.

Recipes by Gabe Gomez and Andrea Abedi
Photography by Adam Milliron

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Seeing Folk Art in Santa Fe

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Santa Fe Four Ways - Folk Art Santa Fe people posing with folk bag at folk art festival

When we take the time to be tourists in our own hometown, we discover it with fresh eyes. Through the lens of the City Different’s four major summer festivals—International Folk Art, Santa Fe International Literary Festival, Traditional Spanish Market, and the Indian Market—Mara Harris points to ways of exploring the many centuries of history and culture that make Santa Fe, and the region around it, so unusually rich. With a focus on the folk lens, visitors can experience the music, art, and traditions that embody the spirit of community and creativity at the heart of Santa Fe.

“The art of the craftsman is a bond between the peoples of the world.” Florence Dibell Bartlett

Folk Art in Santa Fe

Santa Fe is a nexus for the arts. In the early 20th century, Native American and traditional Hispanic Colonial arts experienced revivals. A burgeoning tourist market, the rise of artist and literary colonies, and illustrious visitors all came together in an artistic ferment. Alexander Girard, a prominent architect, designer, and collector, moved to Santa Fe with his wife, Susan, in 1953. The couple were ardent collectors of folk art. They traveled the world—sometimes accompanied by Georgia O’Keeffe—to expand Girard’s enormous collection. His passion for folk art heavily influenced his designs for textiles, interiors, and furniture.

International Folk Art Market

The world comes to Museum Hill every July for the International Folk Art Market, where artists from 60 different countries gather to display their artwork, and generate income to help sustain their communities. It’s a whirlwind of color and connection, and a celebration of the humanity of the handmade.

Museum of International Folk Art

The Museum of International Folk Art was founded by philanthropist Florence Dibell Bartlett, who saw folk arts as a way to bridge differences among people. She envisioned and funded the original building, designed by John Gaw Meem. Bartlett also donated the 2,500 objects that began the collection. The Alexander Girard Wing opened in 1983 with displays of more than 10,000 objects from around the world. This represented just 10% of Girard’s total donation.

The museum also houses the Hispanic Heritage Wing and the Contemporary Hispanic Gallery, the Neutrogena Wing, and the Gallery of Conscience, which examines issues that threaten the survival of traditional arts. Meanwhile, the Museum Shop is a favorite stop for books, clothing, décor, jewelry, and folk art.

The Inn of the Five Graces

Tucked into the middle of Santa Fe’s oldest neighborhood, the Barrio de Analco, The Inn of the Five Graces has gates that open onto lush courtyards, colorfully appointed rooms, and luxurious amenities. The boutique hotel is filled with furniture, textiles, and decorative elements from around the world.

The Compound Restaurant

In the heart of the Canyon Road Arts District, down an unassuming driveway, lies The Compound Restaurant. Part of an adobe compound dating from the 1850s, the restaurant was designed by Alexander Girard and opened in 1966. It still pays homage to the influential designer, with a sleek modern vibe, and walls adorned with Girard’s whimsical touches and distinctive typography. James Beard Award–winning chef and owner Mark Kiffin took over the restaurant in 2000, overseeing an evolving menu of Contemporary American cuisine.

La Reina Bar

The hippest spot in town is La Reina bar at El Rey Court, a re-envisioned 1930s motor court with a contemporary Southwestern vibe. Here you can experience mezcals and signature cocktails, live music on occasion, and even a pizza truck. All of it unfolds in a cool, Alexander Girard–inspired design. Queer Night every Monday night is a destination event!

Good Folk

Good Folk brings art from Oaxaca, Mexico, to downtown Santa Fe, along with the work of New Mexico folk artists.

Heritage by Hand

In a corner of the historic Sena Plaza, Heritage by Hand showcases textiles, ceramics, accessories, and clothing inspired by nature. All items are handmade using traditional techniques by artisans from Chile, Guatemala, Indonesia, Mexico, and beyond.

Road Trip

For a perfect day trip, drive the High Road to Taos and stop at Eight Million Gods, a folk-art emporium in Truchas. Owner and inveterate collector Hayward Simoneaux will delight you with his charmingly curated selection of folk art. This art comes from India, Mexico, Central and South America, and more, as well as Native American artists.

Reading List

Alexander Girard, Todd Oldham and Kiera Coffee

The Work of Art: Folk Artists in the 21st Century, Carmela Padilla

Story by Mara Harris
Photography Courtesy of Gabriella Marks

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Literary Lovers Flock to Santa Fe For a Readers Paradise

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Literary Festival picture of books on a table.

When we remember to be tourists in our own hometown, we see it with new eyes. Through the lens of the City Different’s four major summer festivals— Santa Fe International Literary Festival, International Folk Art Market, Traditional Spanish Market, and the Indian Market—Mara Harris suggests some ways to dig deep into the many centuries of history and culture that make the City Different, and the region around it, so unusually rich. Focusing on the literary lens, readers can explore the writers, stories, and landmarks that give Santa Fe its unique cultural character.

“The moment I saw the brilliant, proud morning shine high up over the deserts of Santa Fe, something stood still in my soul. . . . ” D.H. Lawrence

Literary Lovers Find Solace in Santa Fe’s Festivals and Shops

Santa Fe and northern New Mexico are famous as destinations for artists, but they have also drawn writers attracted to the landscape, climate, and culture. Poet Witter Bynner and his lifelong companion, Robert Hunt, hosted frequent gatherings at their East Side estate. Guests included Ansel Adams, Willa Cather, Aldous Huxley, D.H. Lawrence, Edna St. Vincent Millay, Georgia O’Keeffe, Igor Stravinsky, Carl Van Vechten, and many others. Writers such as Rudolfo Anaya, Evan S. Connell, Tony Hillerman, George R.R. Martin, Cormac McCarthy, John Nichols, and Sam Shepard have all called northern New Mexico home.

Santa Fe Public Library

The downtown branch of the Santa Fe Public Library was originally a courthouse built in 1937. Later, it became City Hall, housing city administration, the city council, and fire and police departments. In 1987, more than 1,100 volunteers moved 20,000 books from the Fray Chávez Library across Washington Avenue. The building, designed by celebrated architect John Gaw Meem, features a Southwest Reading Room with carved vigas, parquet floors, and library tables—a sanctuary for reading and studying. Only city residents can get a library card, but the building is open to the public, and the reading room offers a quiet respite from busy schedules.

La Fonda on the Plaza

La Fonda on the Plaza is Santa Fe’s oldest hotel, with an inn reported at the site since the 1600s. Additionally, its the only one located on the Santa Fe Plaza, the historic center of the city. It had several incarnations before the current hotel was built, a century ago this year. La Fonda has hosted countless world and U.S. leaders, as well as luminaries of film, theater, art, music, and literature. Its iconic lobby has long been called “Santa Fe’s living room.”

Many of them must remember the charming hand-painted glass panes surrounding La Plazuela, the restaurant at the heart of La Fonda. Created in the 1920s by Ernest Martinez, they add an element of local storytelling to the place. Author Willa Cather wrote Death Comes for the Archbishop while staying at La Fonda for several weeks in 1926. She wrote to Mabel Dodge Luhan in June of that year, “I’m awful glad to be back in this country.”

Inn of the Turquoise Bear

The charming Inn of the Turquoise Bear was the home of poet Witter Bynner and his partner, Robert Hunt, for nearly 50 years. Together, they hosted celebrity guests and locals with infamous parties and stimulating conversation.

Books and Coffee

Santa Fe is blessed with several independent bookstores staffed by knowledgeable readers. Most have a coffee shop on or near their premises. Grab a book, a cup, and settle in for a moment’s rest.

For more than 43 years, Collected Works Bookstore and Coffeehouse has provided Santa Feans with books on travel, history, art, and architecture, along with novels, poetry, and children’s books, many by New Mexico authors. The coffee shop on-site means you don’t have to go far to enjoy a books-and-coffee moment.

Tucked into the historic East Side at the corner of Garcia and Acequia Madre, Garcia Street Books offers “literary selections designed to surprise, inspire, and delight.” Next door is the popular Downtown Subscription coffee shop with its wonderful patio.

New releases, used books, and first editions crowd the literary maze of op. cit. books, where browsing is a high art and treasures abound. Nearby is a Starbucks and ample, well-lit mall seating.

Road Trip

Mabel Gansen Evans Dodge Sterne Luhan was a prominent New York arts patron who moved to Taos in 1917, and married a Taos Pueblo man, Tony Lujan. In her home, Los Gallos, she established an art colony and ongoing salon, to which she invited some of the greatest minds of the early 20th century. At her behest, Ansel Adams, Willa Cather, Marsden Hartley, Aldous Huxley, D.H. Lawrence, Georgia O’Keeffe, and many others came to Taos, entranced. Now a boutique hotel and conference center, the Mabel Dodge Luhan House is open to visitors and remains much as it was when Luhan lived there.

Invited to visit Mabel Dodge Luhan in Taos in 1922, D.H. Lawrence and his wife, Frieda, fell in love with New Mexico. On their second visit to Taos in 1924, Luhan gave Frieda what is now the 160-acre D.H. Lawrence Ranch 20 miles northwest of town, where the couple lived for a few months. Frieda returned there to live after her husband’s death in 1930, and bequeathed the ranch to the University of New Mexico upon her death in 1955 for educational, cultural, and recreational purposes.

Also visit Hotel La Fonda de Taos, on the Taos Plaza, to view their permanent exhibition, D.H. Lawrence: Forbidden Art. In addition to being one of the most notable writers of the 20th century, Lawrence dabbled in painting, including this collection of erotic paintings (tame by today’s standards, but shocking in 1927).

Reading List

Death Comes for the Archbishop, Willa Cather

Bless Me, Ultima, Rudolfo Anaya

The House at Otowi Bridge, Peggy Pond Church

The Milagro Beanfield War, John Nichols

Winter in Taos, Mabel Dodge Luhan

Blood and Thunder, Hampton Sides

The Blessing Way, one of a series of mysteries by Tony Hillerman

Santa Fe Literary Festival

To go even deeper into the world of books, take part in the inaugural Santa Fe Literary Festival every May. Plan your visit today!

Story by Mara Harris
Photography courtesy of Lennart Schneider

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Exploring the Hispanic Side of Santa Fe

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Santa Fe Four Ways - Hispanic Santa Fe Museum of Spanish Colonial Art

Sometimes the best way to appreciate our hometown is to experience it as a tourist would. The City Different’s four major summer festivals—Native, folk, Hispanic, and literary—offer unique opportunities to explore the centuries of history and culture that shape Santa Fe and the surrounding region. This piece highlights both the city’s rich Hispanic traditions and its deep cultural heritage, inviting readers to discover the stories and landmarks that give Santa Fe its distinctive character.

“Any land will flow with milk and honey if it is worked with honest hands.” —Rudolfo Anaya

Santa Fe’s Hispanic Side

Santa Fe was founded as a Spanish colony in 1610, making it the oldest capital city in the United States. It served as the capital of Nuevo México. The colonization was often violent, causing suffering and displacement of Native peoples. Over time, however, a tenuous coexistence developed, along with the blending of cultures and ways of life. Settlers introduced farming and domestic animals, and ranching, mining, and trade became key economic activities. The distinctive look of Hispanic New Mexican art reflects creative innovation in the face of scarce resources. In 1821, New Mexico came under Mexican rule after its independence from Spain. It became a U.S. territory in 1850 and achieved statehood in 1912.

Spanish Market

In 1926, the Spanish Colonial Arts Society organized the first Spanish Market to promote local traditional Hispanic arts. Since that time, the juried show has grown to be the largest show and sale of Hispanic art of its kind in the US, featuring 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. Taking place in the same weekend in July is Contemporary Hispanic Market, featuring Hispanic artists working in various media outside the more traditional boundaries of Spanish Market.

Nuevo Mexicano Heritage Arts Museum

The Spanish Colonial Arts Society opened the Nuevo Mexicano Heritage Arts Museum (formerly the Spanish Colonial Museum) in 2002. The museum preserves and displays regional Hispanic traditional arts. It occupies the former residence of the director of the nearby Laboratory of Anthropology. In addition to traditional arts, the museum hosts exhibitions exploring new materials and perspectives on Colonial art. Its gift shop features Hispanic art by regional artists.

New Mexico History Museum

The New Mexico History Museum and the Palace of the Governors are part of the state’s Department of Cultural Affairs. The Palace of the Governors, built in 1610, served as the administrative building for the Spanish colony, then the Mexican province, and later the U.S. territorial capital. In 2009, the New Mexico History Museum opened nearby. Together, the buildings tell New Mexico’s story through permanent and special exhibitions.

El Rancho de las Golondrinas

El Rancho de las Golondrinas is a living-history museum on 200 acres in La Ciénega Valley, just south of Santa Fe. It preserves northern New Mexico’s Hispano heritage. Events run from June to October and showcase fiber arts, textiles, lavender, wine festivals, and historic lifestyles. In 2020, the museum celebrated 50 years with 50 events. Its gift shop offers books on New Mexico history, traditional Hispanic arts, and unique gifts.

Hotel Chimayó

Hotel Chimayó, near the Plaza, honors the Hispanic heritage of Chimayó village. The lobby displays traditional santero artwork, and most rooms have wood-burning fireplaces. Estevan Restaurante serves locally sourced New Mexican cuisine, while the Low ’n Slow bar celebrates local lowrider culture.

Road Trip—High Road to Taos

El Santuario de Chimayó

El Santuario de Chimayó, in the village of Chimayó, 30 miles northeast of Santa Fe, is a National Historic Landmark. An active house of worship as well as an important pilgrimage site, it is full of traditional Spanish Colonial art, from the reredos to the Stations of the Cross, from the crucifix to the santos. A long room to the side of the nave bears witness to many miracles, with ex votos (votive offerings), crutches, letters, and other memorabilia left as tokens of thanks for healing events. In another small room is a round pit, the source of “holy dirt” said to have healing powers. In the plaza outside the front of the church, several galleries and shops feature traditional Hispanic arts and crafts, along with religious items.

Rancho de Chimayó

Opened in 1965, Rancho de Chimayó serves recipes perfected over generations. Recognized as a Culinary Treasure by New Mexico and awarded the James Beard Foundation America’s Classics Award in 2016, the restaurant offers traditional northern New Mexican foods. The venue, a restored Jaramillo family home, features a cozy double fireplace and a terraced patio.

Travel the High Road to Taos (State Road 76) to see remnants of New Spain. Villages along the route reflect earlier centuries. Notable stops include Nuestra Señora del Sagrado Rosario in Truchas (built 1784), San Jose de Gracia in Trampas (1760–1776), and San Francisco de Asís Catholic Mission (1772–1816). Trampas and Ranchos de Taos churches are National Historic Landmarks. These active Catholic communities highlight adobe architecture, though entry may be limited.

Reading List for Learning More

Conexiones: Connections in Spanish Colonial Art, Carmela Padilla

Spanish New Mexico: The Spanish Colonial Arts Society Collection, 2 volumes, edited by Donna Pierce and Marta Weigle

A Land so Remote, Larry Frank

To the End of the Earth, Stanley M. Hordes

Story by Mara Harris
Photography Courtesy of Spanish Colonial Arts Society

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Seeing Santa Fe Through a Native American Lens

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Santa Fe Four Ways - at Santa Fe annual Indian Market

Sometimes the best way to experience your hometown is to explore it like a visitor. Santa Fe’s four major summer festivals—Indian Market, International Folk Art Market, Traditional Spanish Market, and the Santa Fe International Literary Festival—offer varying insights into the centuries of history and culture that shape the city and its surrounding region. This article focuses on the city’s deep and ancient Native American heritage, guiding readers to some of the stories, landmarks, and traditions that make Santa Fe truly unique.

“Remember the plants, trees, animal life who all have their tribes, their families, their histories, too. Talk to them, listen to them. They are alive poems.” —Joy Harjo

Exploring the Native American Lens of Santa Fe

Indian Market

Santa Fe’s Indian Market celebrates over 100 years of showcasing Native American artwork, with more than 1,000 artists from around the United States and Canada selected to show and sell their work directly to collectors and visitors on and around the Santa Fe Plaza. Look for Art Indigenous, featuring contemporary art from galleries exhibiting indigenous artists from the United States and Canada, held at El Museo Cultural in the Railyard.

Native American Santa Fe

Santa Fe sits on Oghá P’o’oge Owingeh (White Shell Water Place), the traditional lands of the Tewa-speaking peoples. Surrounding the city are the communities of the Pueblo, Apache, and Diné (Navajo) peoples, who maintain strong ties to the area. Descendants of the ancient Tewa still live in Santa Fe and the nearby Pueblos of Nambé, Ohkay Owingeh, Pojoaque, San Ildefonso, Santa Clara, and Tesuque. Other northern New Mexico Pueblos, speaking different languages, include Acoma, Cochiti, Isleta, Jemez, Laguna, Picuris, Sandia, San Felipe, Santa Ana, Santo Domingo, Taos, Zia, and Zuni. People have lived in this region for at least 1,500 years.

Museum of Indian Arts and Culture

The Museum of Indian Arts and Culture (MIAC) and the Laboratory of Anthropology tell the stories of Southwest peoples, from prehistory to contemporary art. Here, Now and Always is a permanent exhibition and a model for Indigenous communities sharing their own stories. In July, in conjunction with the School for Advanced Research and the Vilcek Foundation of New York, MIAC will present Grounded in Clay: Voices from Pueblo Country, a Native American community-curated show highlighting Pueblo pottery. indianartsandculture.org

IAIA Museum of Contemporary Native Art (MOCNA)

The IAIA Museum of Contemporary Native Art (MOCNA) features work by contemporary Native artists across multiple media. Its colorful columns, across from St. Francis Cathedral, have become a downtown landmark. MOCNA is part of the Institute of American Indian Arts, founded in 1962, which educates artists, writers, filmmakers, and leaders.

Wheelwright Museum of the America Indian

The Wheelwright Museum of the American Indian, founded in 1937, focuses on living and traditional Native artists. Its permanent exhibition showcases Navajo (Diné) and Pueblo jewelry. The Case Trading Post replicates a Navajo trading post, complete with a squeaky wooden floor, and sells contemporary and vintage jewelry, ceramics, and textiles.

Hotel Santa Fe

Hotel Santa Fe, owned by Picuris Pueblo, is the only Native American–owned hotel in downtown Santa Fe. The property highlights Pueblo art, architecture, music, and culture. Its spa and restaurant, Amaya, feature Native-inspired cuisine.

Portal of the Palace of the Governors

Handmade Native American arts are displayed daily 9:30 to 5:00 under the portal of the Palace of the Governors. Participants must demonstrate technical mastery, reviewed by a committee of peers and the New Mexico History Museum. Visitors can purchase jewelry, pottery, carvings, and other works directly from the artists.

Shiprock Santa Fe Gallery, located above the Plaza, showcases Native American art. Fifth-generation art dealer Jed Foutz, raised in a Diné family of art traders, exhibits vintage and contemporary Navajo rugs, jewelry, Pueblo pottery, folk art, and fine art.

Andrea Fisher Fine Pottery

Andrea Fisher Fine Pottery displays traditional and contemporary Southwestern Native American pottery. Works are organized by Pueblo or tribe, highlighting differences and similarities. Knowledgeable staff provide museum-level expertise and feature pottery by Maria Martinez.

Road Trip

Bandelier National Monument and Northern Pueblos

Hike through canyons and mesas to see petroglyphs, cliff dwellings, and ancient walls. The Pueblo Loop Trail winds through archaeological sites, and adventurous visitors can climb ladders into alcoves. The park protects ancestral lands of at least 23 tribal nations, many of which still thrive nearby.

Tours of the Puye Cliff Dwellings, guided by Santa Clara Pueblo members, offer a more intimate experience than Bandelier. Since it is Pueblo-owned, Puye may close periodically, so reservations are recommended.

Northern New Mexico Pueblo communities welcome visitors to feast days, dances, craft fairs, and other cultural events. These celebrations highlight the living traditions of their communities.

Reading List Materials

Before Santa Fe: Archaeology of the City Different, Jason S. Shapiro

Santa Fe: History of an Ancient City, edited by David Grant Noble

Pueblos of New Mexico, Ana Pacheco

Story by Mara Harris
Photography courtesy of Gabriella Marks

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Vindaloo Soba Noodles

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Soba noodles tossed in vindaloo sauce, arranged in nests and topped with edamame puree.
A surprising side dish that spices up a dinner featuring roasted or braised meats.

Bold, vibrant, and full of fresh flavor, these Vindaloo Soba Noodles with edamame puree celebrate global inspiration and local ingredients. Created by chef and food stylist Veda Sankaran, this dish blends the earthy heat of Indian vindaloo with delicate Japanese soba noodles. It is finished with a creamy, refreshing edamame puree. It’s a colorful, unexpected twist that’s perfect for making your New Year’s table unforgettable.

Vindaloo Soba Noodles Recipe

The magic starts with locally sourced garlic and shallots. Fragrant spices like Kashmiri chilies, cardamom, and garam masala, form the next layer of flavor. Rich, tangy vindaloo sauce coats each strand of soba. The smooth edamame and pea puree adds a cool, velvety contrast. Every bite balances heat, freshness, and comfort. Very serving proves that seasonal, local produce can shine in bold, international flavors.

Whether served as the star of your holiday feast or as a special dinner any time of year, this dish is as beautiful to look at as it is delicious to eat. The vibrant colors, layered textures, and aromatic spices make it a showstopper for gatherings, while the simple preparation keeps it approachable for home cooks. One taste, and you’ll see why it’s destined to become a new favorite.

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Soba noodles tossed in vindaloo sauce, arranged in nests and topped with edamame puree.

Vindaloo Soba Noodles


  • Author: Veda Sankaran

Description

Bundles of spiced soba noodles in a vindaloo sauce and with an edamame puree on top.


Ingredients

Scale

For Vindaloo Sauce:

  • 4 long Kashmiri chilies, deseeded
  • ¼ tsp fenugreek seeds
  • ¾ tsp black peppercorn
  • 3 cardamom pods
  • ½ tsp turmeric
  • ½ tsp garam masala
  • 1 tsp Madras curry powder
  • ½ tsp sweet paprika
  • ⅓ cup chopped shallots
  • 1 tbsp ginger, peeled and grated
  • 1 tbsp garlic, crushed
  • 3 tbsp tomato puree
  • 23 tbsp white vinegar (based on how tangy you want your vindaloo)
  • ¼ tsp salt
  • 1 tsp brown sugar
  • 3 tbsp water

For edamame puree:

  • 1 cup shelled edamame
  • ½ cup green peas
  • 1 small lemon, juice and zest
  • 2 cloves garlic, crushed to a paste
  • Salt
  • Pepper
  • ¼ cup olive oil


Instructions

For vindaloo sauce:

  1. First, place the chilies in a bowl and rehydrate by pouring boiling water over them. Let soak for a few minutes until they soften. Be sure to deseed the chilies before blending.
  2. Next, grind the fenugreek seeds, peppercorns, and cardamom into a powder, using a spice or coffee grinder.
  3. Place the rehydrated chilies, ground spice powder, turmeric, garam masala, Madras curry powder, and sweet paprika into a small blender cup along with a splash of the chili water and pulse until the chilies are blended. Add more spoonfuls of water if necessary to blend. It does not have to be a fine paste as you will blend it further with the other ingredients.
  4. Add the remaining vindaloo ingredients: shallots, ginger, garlic, tomato puree, vinegar, salt, brown sugar, and water. Blend everything together until it becomes a smooth paste.

For edamame puree:

  1. Heat a medium-sized pot of water. While waiting for the water to boil, prepare an ice bath in a mixing bowl. Once the water is boiling, add the shelled edamame and cook for 4 minutes. Immediately transfer the edamame into the ice bath.
  2. In the same pot, once the water is boiling again, add the peas and cook for 1 minute, before transferring them to the ice bath.
  3. Place the cooked edamame and peas in the bowl of a food processor and add the lemon juice and zest, along with the crushed garlic, salt, and pepper. Pulse a few times and then slowly stream in the olive oil while blending until you reach the creamy consistency you want for your puree.

To serve:

  1. Add as much vindaloo sauce as you want to your cooked soba noodles and stir to evenly coat the noodles. Plate your noodles like birds’ nests and top with the edamame pea puree.

Recipes by Veda Sankaran
Photography by Dave Bryce
Styling by Keith Recker
Ceramics by FD Ceramics

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Meatballs in Cranberry Gojuchang Sauce

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Flavorful meatballs in cranberry gojuchang sauce, creating a harmonious blend of sweet, savory, and spicy flavors, perfect for a satisfying and delicious meal.

Possibly the best hors d’oeuvre ever, the meatball is reincarnated by Veda Sankaran with new flavors – cardamom, nutmeg, and a dash of Korean gochugaru. Her cranberry gojuchang dipping sauce is a dream come true, too.

Meatball Recipes That Do Not Use Beef

Ricotta Vegetarian Meatballs

One Pan Chicken Meatballs with Creamy Orzo

Maqluba (Makloubeh) with Lamb Meatballs

Thai Pork Meatball Skewers

Herb Crusted Chicken Meatballs with Smoked Garlic Aioli

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Flavorful meatballs in cranberry gojuchang sauce, creating a harmonious blend of sweet, savory, and spicy flavors, perfect for a satisfying and delicious meal.

Meatballs in Cranberry Gojuchang Sauce


  • Author: Veda Sankaran

Description

A bit of tart cranberry goes a long way in this meatball recipe. 


Ingredients

Scale

For the Meatballs:

  • 2 slices white bread
  • ¾ cup milk
  • 1 lb ground pork
  • ½ lb ground beef
  • 1 leek, white part only, finely chopped
  • 1 small Campari tomato, finely diced
  • 4 large garlic cloves, crushed into a paste (approximately 2 tsp)
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp gochugaru (Korean chili flakes), optional
  • 5 cardamom pods, husks removed and seeds crushed
  • Finely grated nutmeg
  • 1 egg yolk, lightly beaten

For Cranberry Gochujang Sauce:

  • 1 14 oz can jellied cranberry sauce
  • 13 tsp gochujang (based on your preferred heat preference)
  • ⅓ tsp grated fresh ginger
  • 2 tbsp brown rice vinegar
  • 2 tsp soy sauce
  • Salt


Instructions

For the Meatballs:

  1. Place the 2 slices of bread in a bowl, cover with the milk, and let soak while you prepare the other ingredients.
  2. In a large mixing bowl, add the ground meat, the finely chopped leek, the finely diced tomato, and the crushed garlic, along with the spices and egg yolk. Use a wooden spoon to gently combine the ingredients. Add the soaked bread and use your hands to gently incorporate everything evenly.
  3. To form the meatballs, either coat your hands with nonstick spray or oil and roll cocktail-size meatballs. Heat a large flat-bottom pan, coat generously with olive oil, and panfry the meatballs in batches. Place the cooked meatballs on a paper towel-lined plate.

For Cranberry Gochujang Sauce:

  1. In a saucepan, stir together the cranberry sauce, gochujang, ginger, vinegars, soy sauce, and salt. Simmer for 5-6 minutes on medium-low heat, stirring often.
  2. When ready to serve, place the cooked meatballs back into the pan and pour the cranberry gochujang sauce over the meatballs. Warm on medium-low heat until the meatballs are coated and glazed with the sauce.

Recipes by Veda Sankaran
Photography by Dave Bryce
Styling by Keith Recker
Ceramics by FD Ceramics
With Support from Buy Fresh, Buy Local of Western Pennsylvania and PA Preferred

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Stuffed Artichokes

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Three stuffed artichokes in black bowls, with a garlic clove garnish and a sauce in the bottom of the bowl.

Few dishes feel as timeless and comforting as a platter of stuffed artichokes fresh from the oven. In this cherished family recipe from TABLE Magazine publisher Justin Matase, the artichoke’s earthy, nutty depth takes center stage—not just its tender heart. Each leaf becomes a vessel for savory chorizo, garlicky breadcrumbs, as well as a whisper of white wine, creating a dish that’s as aromatic as it is satisfying.

Stuffed Artichokes are a Recipe for Sharing

This is Sunday dinner cooking at its finest: unhurried, generous, and meant to be shared. The slow bake in chicken broth infuses every artichoke leaf with flavor, while the final uncovered roast crisps the tops to golden perfection. It’s a recipe that invites you to gather around the table, pull each leaf free, and savor the simple pleasure of good food made with care.

Whether you’re introducing artichokes to your kitchen for the first time or revisiting a beloved classic, this dish offers a beautiful balance of rustic tradition and bold flavor. Serve it as the centerpiece of a leisurely meal, then watch it become a family favorite in your own home.

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Three stuffed artichokes in black bowls, with a garlic clove garnish and a sauce in the bottom of the bowl.

Stuffed Artichokes


  • Author: Justin Matase

Description

A recipe that invites you to gather around the table.


Ingredients

Scale
  • 4 large artichokes
  • 2 cups of bread crumbs
  • 4 links of chorizo
  • 2 eggs
  • 1 cup of white wine
  • 3 cups of chicken broth
  • 8 large garlic cloves
  • 1 tbsp salt
  • 1 tsp pepper


Instructions

  1. Trim the tops off your artichokes with a chef’s knife removing the spiny ends or thorns from the petals. Spread open the petals to find the center of the choke. Using a paring knife, cut in a circular fashion around the circumference of the heart to trim the choke from the sides. Using a melon baller, scrape out the brush-like center of the artichoke until you expose the fleshy center of the heart. Rinse artichokes under cold water to remove the remaining choke.
  2. In a medium mixing bowl, add uncased chorizo, smashed garlic, bread crumbs, egg wine and salt and pepper and mix until combined. Press the stuffing into the artichoke center and down the sides into the petals.
  3. Add artichokes to a dutch oven, add chicken stock about 1.5 inches up the sides of the artichokes, cover and bake at 375 for 45 minutes. Finish for 15 minutes uncovered to crisp the tops.

Recipe and Styling by Justin Matase
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.