Geronimo in 2016

Born in the remote village of La Huacana in the western state of Michoacán, Mexico, Sllin Cruz travelled some 2,700 miles by land when he was only 13 to make a name for himself. Twenty-two years later, he celebrates the recent announcement of his appointment to executive chef at Geronimo...

Shi.han Fine Knives

“That feeling of a knife going effortlessly through a bell pepper under its own weight is truly addictive. Once I got used to a supremely sharp knife edge, it was hard for me to go back,” blacksmith Shehan Prull says. The gleam in his eyes reveals that, while it may...

The Legacy of Lynn Walters

For more than 20 years, Lynn Walters has led a revolution that has transformed how children and their families eat. Sparked by an idea that hands-on learning in public schools could empower children and families to make healthy food choices, Lynn nurtured a small nonprofit from three volunteer chefs to...

Kei and Molly

Can a dish towel be more than a dish towel? Can it serve a greater purpose than drying dishes or hands and looking pretty? Can it provide security, compassion and even hope? In rare instances, yes. With their socially conscious business, Kei & Molly, Albuquerque-based textile printers Kei Tsuzuki and Molly...

Making a Difference

  It was probably inevitable, once Santa Fe’s Capital High School lost its culinary arts program, that its commercial kitchen would be stripped down and converted to something else. By 2014, the space was jammed with desks for the none-too-popular location of in-school detention. So it took someone with an...

Seghesio Family Vineyards – 2016 Santa Fe Wine & Chile Fiesta Honoree

There are times when sheer hedonism influences a wine selection—no need to impress friends or drink the wine currently in demand or in style. You just want a wine that tastes good with barbecue, roast turkey, green and red chile, or any other comfort food that calls for red wine. And indeed,...

Santa Fe and Chile Fiesta’s Gran Fondo

Wrapping up this month’s week-long extravaganza of good cheer, otherwise known as The Santa Fe Wine & Chile Fiesta, will be the third Annual Gran Fondo Bike Ride. If you’re into road biking and would like to hang with a great crew of celebrity chefs, vintners and pro riders, you...

The Big Buzz – September 2016

In commemoration of our local culinary scene, every September, we compile a highlights reel spanning the interlude between Wine and Chile events. Yes, we know, it’s hard to believe anything happens in the time after—and before—our favorite event of the year… But boy has this been quite the year for...

The Buzz: September 2016

What's in, what's out, what's hot, what's not... that's the buzz!

The Art Buzz

The Art Buzz: September 2016

Still Hungry?

Still Hungry? August 2016: Desert Harvest
This month in Local Flavor: We've got all things Wine & Chile! Four gorgeous pages of photos taken on the rooftop of La Fonda as over 100 chefs joined us to celebrate Local Flavor’s annual “Big Shoot”, The Big Buzz, Wine and Chile’s Gran Fondo, The Fiesta’s Honoree of the Year Seghesio Family Vineyards, culinary education (and philanthropy) with Heather Sellers and Lynn Walters, a look at the local blacksmith who is hand-forging superlative knives for some of our top chefs, The dawn of a new era for Santa Fe’s legendary restaurant, Geronimo. And of course, your usual favorites: The Buzz, Art Buzz, Still Hungry & more! Read it here

 

Local Flavor is northern New Mexico’s complimentary food, wine and lifestyle magazine for Santa Fe, Albuquerque, Taos and Los Alamos. Local Flavor is read avidly by people living in northern New Mexico, as well as by thousands of visitors who travel to our area each year. Since 1994, Local Flavor has published stories about New Mexico chefs, restaurants, farmers, vintners, recipes and wine. In 2001, we added more flavors to the mix, and now include home decor, travel, design, arts and artisans, personal style, gardening, music and events. We offer visitors an insider’s look at local culture, area museums, galleries, restaurants and recreation—the best activities to experience and places to eat during a visit to New Mexico. We celebrate the deep historical roots of our community, the ethnic diversity of our people and the unique character of life in the high desert. We do this through in-depth stories on individuals who we feel embody these ideals. At its best, Local Flavor captures the essence of who we are.

Geronimo in 2016

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Born in the remote village of La Huacana in the western state of Michoacán, Mexico, Sllin Cruz travelled some 2,700 miles by land when he was only 13 to make a name for himself. Twenty-two years later, he celebrates the recent announcement of his appointment to executive chef at Geronimo…

Shi.han Fine Knives

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“That feeling of a knife going effortlessly through a bell pepper under its own weight is truly addictive. Once I got used to a supremely sharp knife edge, it was hard for me to go back,” blacksmith Shehan Prull says. The gleam in his eyes reveals that, while it may…

The Legacy of Lynn Walters

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For more than 20 years, Lynn Walters has led a revolution that has transformed how children and their families eat. Sparked by an idea that hands-on learning in public schools could empower children and families to make healthy food choices, Lynn nurtured a small nonprofit from three volunteer chefs to…

Kei and Molly

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Can a dish towel be more than a dish towel? Can it serve a greater purpose than drying dishes or hands and looking pretty? Can it provide security, compassion and even hope? In rare instances, yes. With their socially conscious business, Kei & Molly, Albuquerque-based textile printers Kei Tsuzuki and Molly…

Making a Difference

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  It was probably inevitable, once Santa Fe’s Capital High School lost its culinary arts program, that its commercial kitchen would be stripped down and converted to something else. By 2014, the space was jammed with desks for the none-too-popular location of in-school detention. So it took someone with an…

The Big Buzz – September 2016

The Buzz

In commemoration of our local culinary scene, every September, we compile a highlights reel spanning the interlude between Wine and Chile events. Yes, we know, it’s hard to believe anything happens in the time after—and before—our favorite event of the year… But boy has this been quite the year for…

Art buzz – September 2016

Barbara Gilhooly 3

Albuquerque For the ninth year, the Albuquerque Art Business Association honors area artists as Local Treasures who not only excel in the arts, but who have given back to their communities. Congratulations to this year’s nine exceptional artists: Joan Fenicle, Lyla Garcia, Phil Hulebak, Carol Maestas, Pat Marsello, Lee McVey,…

Monsters of the Taos Box

Taylor Streit Fly Fishing

Fishing Report by Taylor Streit My girlfriend and I had been diverted south from our Colorado wanderings by an early snow fall to New Mexico. Being a typically ignorant Yankee concerning matters of landscape, I didn’t even know that there was running water in New Mexico––let alone a “Big River” running…

Common Fire in Taos

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There are magical occurrences unfolding at a new restaurant in El Prado just outside of Taos, New Mexico. Some may say the mere process of opening a restaurant requires more than a little razzle dazzle. Whatever the alchemy, Common Fire, which opened in June, is drawing believers—and owner Andy Lynch…

Indian Pueblo Cultural Center

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Buffalo carpaccio sliced thin as butterfly wings. Pickled vegetables, in season, with baby-leek confit and olive oil infused with red chile, accompanied by crostini so light, your conception of fry-bread vanishes upon first taste. Together, these flavors are modern and light, but deeply rich with Pueblo tradition and history. Executive…

Restaurant Anasazi — Santa Fe

Inn of the Anasazi, Growing Opportunities Heirloom Tomatoes, with melon, tomato water, guanciale, avocado

As Chef Edgar Beas and I sit down in the cozy library of the Rosewood Inn of the Anasazi, one of his qualities immediately stands out. “You strike me as being quite young for an executive chef,” I begin. “Yeah, I get that a lot. A lot,” he says as…