recipes

A collection of New Mexico recipes from Local Flavor Magazine’s Still Hungry series, provided by New Mexico’s local chefs, growers, authors, bartenders and residents.

Each month, we ask the leaders of New Mexico’s culinary culture for recipes that reflect not just their own style, but the flavor of life in New Mexico as well.

Past contributors have included Chef Jonathan Perno of Los Poblanos Historic Inn & Organic Farm, Chef Michael Giese of The Indian Pueblo Cultural Center in Albuquerque, Chef Novak
of The Hollar Restaurant in Madrid, Chef Marc Quinones of Bien Shur Restaurant,  Chef Patrick Gharrity of La Casa Sena in Santa Fe, and Cheryl & Bill Jamison, authors of Tasting New Mexico: 100 Years of Distinctive Home Cooking plus many more.


Still Hungry? April 2017

Like homesteading itself (timeless, creative, sustainable), many of our homesteading stories of yore haven’t lost their inspiration or relevance, and the folks who graced the cover shots haven’t lost their touch. If you’ve yet to check out our past homesteading stories (visit localflavormagazine.com), we suggest you meet jewelers Marian Denipah and Steve LaRance in last year’s “Working with the Earth”; homesteader, mother, blogger extraordinaire Erin O’Neill in “A Life Home Grown,” 2015; and sustainable inspiration and Ampersand Sustainable Learning Director Amanda Bramble of “In Harmony,” 2012, our very first homestead issue.

The inherently fresh and forward-looking feel of springtime, new growth, longer days becomes yet more personal, down-to-earth and magical when you meet the folks who have their hands in this local soil—metaphorically or literally—creating, reviving and gleaning its bounty. We asked Erin, Amanda and Steve for their takes on “down-home” recipes, and in return, they shared with us tastes of themselves, this earth, and simply some delicious down-homestead goodness.

Continue reading

Still Hungry? March 2017

In recent years, we’ve been learning more and more about the importance of early childhood education. Of course, a full education includes all aspects of the person, from the body to the mind—and all aspects of the nourishment of a person begin, well, at the beginning of a person’s life. So this month, in light of our health and wellness issue, and in honor of wholesome childhood roots, three Santa Fe chefs share with us recipes that are not only healthy for but adored by kids (and adults, too!).

Blue Corn Café & Brewery recently welcomed Guillermo Bojorquez as its new chef. Along with his 9-year-old daughter Nethania, Chef Guillermo created a healthy shrimp soup and elbow pasta salad that are sure to be hits at nourishing family dinners. Osteria d’Assissi Chef Cristian Pontiggia shares with us a dish his grandma used to cheer him up with—he now makes his nona’s whole-wheat spinach-and-ricotta ravioli for his 15-month-old son, Leo. And Chef Aja Marsh of Verde Food mixed up her nutrient-dense, low-glycemic, vegan and gluten-free chewy sweet-potato oatmeal-raisin cookies with maple-pecan icing. We hope the children in your lives love these wholesome recipes as much as ours do. Here’s to healthy lives, from start to finish. Continue reading

It’s All About the Gadgets

Spiralize-JohnnyVAt my follow-up doctor’s appointment following my annual physical, I got good news and bad news. “Get more exercise, cut back on wine, lose 20 pounds, and eat healthier,” my doc said. He sent me home with a nifty packet of dietary recommendations, tips, hints and menus for eating healthier. Perusing the info, I noticed the menus pretty much resembled the ones you already know: lots of whole grains, lean meats, legumes and low-fat cottage cheese (yuck, that ain’t gonna happen)! In the regimen, fats were kept to a minimum, and carbs cut.

Since I work in a beautiful kitchen shop that sells myriad gadgets designed to make cooking easier and more fun, and since I teach cooking classes that often include ideas for healthier eating, I thought I would pass along some of my favorite kitchen tools that can help one live a healthier lifestyle, along with a few recipes for this health-and-fitness issue. Continue reading

Raising the Bar with Natalie Bovis, The Liquid Muse

2015-NatalieBovis-BarHeadshot-HighRes_Doug Merriam PhotographerCould Santa Fe soon join New York, Los Angeles, Las Vegas and New Orleans at the forefront of cocktail evolution? We certainly will, if nationally recognized mixologist Natalie Bovis, aka The Liquid Muse, has anything to say about it. With her gregarious nature and passionate dedication, it’s easy to see why Natalie is the ideal ambassador for New Mexico’s cocktail culture.

Like many kids who grow up in small towns, during her childhood in Santa Fe, Natalie yearned for the lights of the big city. So after she earned her degree in French literature and theater from the University of New Mexico, she moved to Los Angeles, where she supported her creative pursuits by working in the hospitality field. She tended bar, and later, she worked in the marketing sector of the L.A. film industry, eventually becoming a restaurant publicist in Washington DC.

Then, in 2006, she made the decision to delve into cocktail culture full-time with the launch of her website, TheLiquidMuse.com. “The best way to describe what I do is I’m sort of a conduit for cocktail culture,” she explains. In the 10 years since TheLiquidMuse.com’s launch, she has lived up to that description. The breadth and depth of Natalie’s experiences have made her one of the most sought-after voices in the industry, and she’s garnered attention as a spokesperson, brand manager and distributor liaison for a number of alcohol companies; as co-creator of the industry wellness series Mind, Body, Spirit(s); as a frequent guest on radio and TV shows; and as the author of three books of cocktail recipes, with a fourth one in the works!

In 2013, as the Liquid Muse website was growing in popularity, Natalie began to wonder what was next for her. Natalie’s mentor—New York’s Pegu Club founder Audrey Saunders—advised her to get behind the bar again.

So Natalie decided to come back to Santa Fe and tend bar at Secreto. “I was going to be here a little while,” she laughs, “but then I realized I really did want to live here.” She felt a complete reversal of her childhood desire to escape, and she continues, “Spending time here, I realized I absolutely love it, and now, you couldn’t drag me away.” Continue reading

Still Hungry? February 2017

Hotel Andaluz 3So smack dab in the middle of the shortest month of the seemingly longest season of the year is a day that you either love or hate. Valentine’s Day. Ideally, on such a day, one dines deliciously and decadently—a late-night dinner, fine wines, a lavish dessert, a lit fire and perhaps a box of chocolate and rose petals… But let’s face it.   So in the face of the month of love, this February, we asked three of our favorite, talented Albuquerque pastry chefs to share with us a romantic dessert creation. Because truly, a day spent in the kitchen baking an indulgent, sweet and delicious treat is inevitably and wonderfully romantic, no matter how you look at it…or who you share it with (or don’t).

Chef Lilly Quiroz of Hotel Andaluz keeps it “Spanish, romantic and fancy” with her Leche Frita; Chef Willem Blom of Flying Star Café generously shares his Chocolate Crème Brulee with Grand Marnier and Raspberries; and from Heather Guay at Los Poblanos, a “subtle, sophisticated and sexy” Hazelnut Cake with Elderberry Poached Pear.

Sometimes cupid’s darts simply strike us in the guise of a spoon. Continue reading

Room at the Table – Diverse New Mexico Cookbooks

It’s perhaps no coincidence that Thanksgiving arrives just as the last brown leaves of autumn fall to earth, shrivel and dry, then grow soggy with the wet of winter snow. After the golden light of fall, it can be hard not to harbor a slight resentment, a not-so-grateful-for attitude toward the fading colors that harken winter. Still, we inevitably make room at the table for the invisible life that ultimately blooms from winter’s decay. For Thanksgiving reminds us to be grateful for it all—the death that brings life, this earth of ours, our warm homes, our full tables. What we have, no matter the season, is a thriving, diverse culture, rich with history, tradition, and earth, and the life these continually yield. Continue reading