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 – July 2016

What is summer? What does it taste like? Here in Northern New Mexico, summer means local patios and portals; fresh, cool (local!) cucumbers and peaches, corn and tomatoes—enjoyed outside, of course. It’s dips in the Rio Grande and Abiquiu Lake; the sweet-smelling relief of that damp high-mountain earth; the shade of a venerable old apricot tree…and it’s apricots, too. Come to think of it…Summer isn’t easily defined or reduced to one feeling or flavor. Still, we were curious this month about what our local connoisseurs of flavor had to say. So we asked two of our our favorite patio restaurants to tell us what the heat of summer tastes like to them. And sure enough, both Vinaigrette’s Erin Wade and Midtown Bistro Chef Angel Estrada shared with us recipes that exemplify the bright, cooling and refreshing tastes of the hottest season of the year. Continue reading

Straight—well, mixed—off the Margarita Trail

Solution for a summertime cold: one spicy margarita. Escape from a torrential monsoon: shelter and a margarita. After a long hike: an icy margarita with a salty rim. Friends visiting town: Take them for a margarita. Santa Fe, of course, is full of the sweet and sour, tequila-based cocktail. Tourists savor them and locals have their favorites. There’s Maria’s millions of super-strong varieties; La Choza’s delicious concoctions, from sweet to smokey to spicy; Secreto’s smoked-sage creation; The Dragon Room’s pink margarita; Tomasita’s Gold Coin—just to name a few local faves, but of course, the list goes on and on. TOURISM Santa Fe’s ode to the Margarita? The Margarita Trail.

This year, TOURISM Santa Fe takes the City Different’s love of the tequila-based cocktail, with its endless creative potential, on the road—or the trail, as the case may be—which began on Cinqo de Mayo and is now in full swing. But the margarita dates back long before this year’s Cinqo, and “Santa Fe can boast that it was the first city in the new world to import tequila from Mexico,” Al Lucero, author of The Great Margarita, writes in the Santa Fe Margarita Trail Passport, the ticket to featured margarita recipes, discounted specialty drinks from 31 participating restaurants and bars, and fun prizes. Local Flavor set out to try each and every one—and this month, Still Hungry? asked a few of our favorite participating bartenders—Robert Morrison from Santacafé, Rochelle Roybal from Agoyo Lounge and Winston Greene from Bar Alto—to shake up a special drink just for our readers. These drinks are delightful, delicious and of course, different. So grab a passport ($3), hit the trail and enjoy! Continue reading

Still Hungry? May 2016

Type “uses for beer” into a search engine and you’ll get plenty of hits—for instance: “9 Surprising Uses for Beer!” or “14 Household Uses for Beer!” But let’s be serious here for a moment, put down the mouse and say to yourself (in a stern voice), “Why do we need 14 uses for beer?” Isn’t it enough just for beer to be beer? So I did what any intrepid reporter would do: I opened a beer and called an expert. In this instance, my expert was Chef Allen Smith of the Santa Fe School of Cooking, and he told me I’m wrong,; beer does have another purpose in life, and that purpose is to transform food, not as an accompaniment, but as an ingredient. “I cook with beer pretty often,” Chef Allen says. He likes to take advantage of the many flavors available in a brew. “They can really enhance a recipe,” he says, adding that cooking with beer can be a challenge for the novice: “You have to know the flavor of the beer and be careful not to overpower the food.” Hoppy, darker beers have a nice nut-like flavor, and hold up in heavier dishes. “Sometimes,” for instance, “a soup or a stew needs a kick.” Add beer, which livens up dishes like carne adovada, since it adds such richness that “you can cut down the amount of butter you might use.”

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Still Hungry? April 2016 – A Look Back

Still hungry? Yes, indeed! Twenty years old, and here we are, still savoring the flavor of Norther New Mexico. After all these years, Local Flavor’s readers, writers, featured chefs, artists and locals of all trades still savor the flavors of Santa Fe, Albuquerque, Taos and beyond. In honor of the celebration of our 20th Anniversary, we’re featuring three of our favorite Albuquerque restaurants, all which were a part of our very first issue…and beyond! Each restaurant is a local classic in its own right, and we are honored to feature a few signature recipes in the April issue. We hope you enjoy these dishes as much as we do—after all, one’s never too old, never too young, to enjoy the flavors of our Northern New Mexico treasures. Here’s to many more! Continue reading

Still Hungry? February 2016

Is there anything as fun as a crush? That little moment of frisson when you see or think of that special someone, that special pair of shoes, the first pitch of baseball season. As it is February, with Valentine’s Day sitting right there in the middle of the month, Still Hungry decided to ask three chefs what ingredient they currently have a crush on, and just what they’re planning to do about it. Read on to find out what’s cooking in Albuquerque. As for the assignment? I think these chefs crushed it!

Chef Cristina Martinez of Artichoke Café

Fried Artichoke and Sunchoke Salad

at-the-market-serie-artichok-1538675-1280x960Chef Cristina Martinez at Artichoke Café is crushing on the sunchoke (also known as Jerusalem artichoke).  “They were always this mysterious thing in the past,” the chef says. “I thought, ‘How do I use these dirty little tubers that are hard to clean and peel?’” But suddenly faced with a farmer who was looking to get rid of an overly abundant crop, Cristina rose to the challenge. “They were huge and really clean, and I was challenged to use a bunch of them.” She found that raw sunchokes had a smoky flavor and a clean, crisp quality, like jicama, and that roasted with the skin on, they “cook up like a buttery baked potato,” she says. Her Fried Artichoke and Sunchoke Salad combines the bitter tanginess of the fried artichoke, the saltiness of the sardines, the creamy zestiness of the roasted sunchoke and the crisp, clean flavor of the raw tuber with the peppery flavor of the arugula, which is a hearty enough green to “stand up to the other elements on the plate.” According to Cristina, “The best part of cooking is ingredients and finding cool stuff.”

For the salad:

2 cups canola or vegetable oil
2 cups canned artichoke hearts, halved
Arugula for four salads
10 medium-sized sunchokes, half roasted, half raw, unpeeled and thinly sliced
16 white anchovies
1 teaspoon butter


For the vinaigrette:

cup white balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
1 cup olive oil
1 small shallot, diced
3 garlic cloves, minced
Butter for simmering

To make the salad:

Heat canola or vegetable oil in a deep pot to 350°F.  Fry artichokes till dark golden brown and slightly crispy.

Put arugula and roasted sunchokes on the plate. Add fried artichoke hearts and anchovies, lightly spoon on the vinaigrette, garnish with the sliced sunchoke.

To make the vinaigrette:  

Add vinegar, Dijon mustard, sugar and olive oil together in a bowl and whisk together. Blend in shallots and garlic. Melt butter in a sauté pan, add capers, add vinaigrette and slightly simmer.

Artichoke Café is located at 424 Central Avenue SE in Albuquerque, 505.243.0200,

Chef Eric Stumpf of the Corn Maiden at Tamaya

Arepas and Cochinita Pibil

“Arepas are corn pockets stuffed with savory fillings,” Chef Eric of the Corn Maiden explains. “They are eaten across the country and across all socio-economic groups. They come in various sizes, from bite size to meal size and anything in between. Some people make them thick and remove the moist dough inside before stuffing; some are thin and crunchy.” This versatile food can be food-truck casual, hand-held or dressed up and eaten with a fork and knife. The chef says arepas “can be grilled, fried or cooked in an oven.” They can be vegan; they can be stuffed with meat—in fact you can fill them with just about anything. “The arepa provides endless possibilities in all food categories, making it a food to have a ‘crush’ on and want to create some passion towards in 2016.” Eric was kind enough to also give Still Hungry a recipe for one of his favorite fillings.

For the arepas:

3 cups warm water (warm from the tap about 135°F)
1 cup sweet corn puree
1 Tablespoon salt
2 Tablespoons vegetable shortening
1 pound Harina P.A.N (pre-cooked corn flour, other brands like Maseca or Masarepa can be used, too)

To make the arepas:

In a large bowl, mix by hand by combining water and corn puree, salt and shortening together first, then slowly adding the flour, mixing quickly to avoid lumps. Alternatively, in an electric mixer, combine all ingredients and mix on medium/low for 2 minutes until shortening is completely combined. Keep dough covered with a moist towel and let dough rest for 10 minutes. Once rested, portion dough into a 6-ounce ball and flatten it as if making a burger patty or hockey puck. The arepa needs to be thick enough that it can be sliced and stuffed like a pocket. An approximate size is about a half-inch thick and four-and-a-half inches in diameter. Rest all arepas on a sheet tray.

To cook the arepas:

First seal the arepa on a flat griddle that has been previously oiled for 2 minutes on each side. To finish, place the arepa on the hot grill for 5 to 8 minutes on each side. Alternatively, it can be cooked in the oven at 350°F for 10 to 15 minutes. The arepa is ready when it sounds hollow when tapped. It needs to be crunchy. Using a serrated knife, slice through the middle halfway, making sure that the bottom part is not sliced open (fillings will fall out otherwise). Stuff generously with your favorite filling and serve immediately!

For the cochinita pibil:

½ cup orange juice
2 cups passion fruit juice or puree
8 ounces achiote paste
3 limes, juiced
3 cloves garlic, minced
4 teaspoons dry oregano
3 teaspoons cumin seeds, fresh ground
2 teaspoons allspice, fresh ground
1 pork butt, 1½-inch cubed
4 banana leaves

To make the filling:

Puree all ingredients (except pork and banana leaves) in a blender until achiote is smooth. Toss the pork in the marinade and let sit in refrigerator for 30 minutes to 2 hours. Preheat oven to 350°F. Line a baking dish with banana leaves so it drapes up the sides and hangs over the edge. Place pork in the banana leaves and cover with more leaves until pork is entirely encased. Cover with foil and bake for 2-2½ hours until pork is fork-tender. Remove and fill into your arepa. “This is a fantastic filling that can be dressed up with smashed avocado and black beans,” Chef Eric says. “We use this here very often and it is an item that just came off of our summer menu.”

The Corn Maiden is situated in the Hyatt Regency Tamaya Resort and Spa at 1300 Tuyuna Trail in Bernalillo, 505.867.1234,

Chef Carrie Eagle of Farm and Table

Sorrel Potato Soup

Since the sorrel is the star ingredient in Chef Carrie Eagle’s soup she wanted Farmer Ric Murphy of Sol Harvest Farm (which is on-site at Farm and Table) to join the conversation and let me know why they both have a crush on it. Just what is sorrel? Ric: “It’s a perennial herb; it has a heavy citrus flavor and looks like a tall piece of spinach.” Ric is able to grow it year-round at Sol Harvest, as it “can survive a mild winter.” Carrie says she “shied away from it initially,” but now embraces it. “It can brighten up any soup that has cream or fat in it. It lifts it and gives it a beautiful citrus, lemon flavor.” While a chef’s herb garden is not uncommon among local restaurants, few of them have an entire farm in the backyard. “The farm informs most of the menu,” Carrie says. “It’s one of the most challenging and rewarding jobs.”

2 Tablespoons canola oil
2 cups leek whites (bottoms without the root hairs) diced
4 cloves garlic, peeled and minced
½ cup white wine
6 large russets, peeled and diced
3 quarts vegetable stock
½ pound Sorrel
1 quart heavy cream
Salt and pepper to taste

Sauté leeks until translucent and fragrant, add garlic. Deglaze pot with white wine; add potatoes, stock and cream. Bring to a boil then reduce and simmer until potatoes are cooked all the way through, but not falling apart. Divide the sorrel into four portions. Place sorrel, one portion at a time, in the bottom of a sturdy blender. Cover sorrel with potato mixture, careful not to fill more than 75 percent of the blender. Pulse until homogenous. Pour blended mixture back into pot, whisk over heat and season to taste.  

Farm and Table is located at 8917 4th Street NW in Albuquerque, 505.503.7124,

Story by Caitlin Richards

Still Hungry? December 2015

Plucked from the pages of the local cookbooks we are featuring this month in “Gifts for the Home Cook,” here are four great recipes that will bring a little local flavor to your holiday table.

For the holidays, I have a few traditions I share with my family. We always have breakfast together after everyone gets in, and this year, I’m making everyone these Southwestern-style pancakes from Sharon Niederman’s gem, The New Mexico Farm Table Cookbook.

Toasted Pinon-Dusted Blue Corn Pancakes

Serves 4

This is a Sunday morning brunch treat that my family serves with bacon and chokecherry syrup that we make from chokecherries we forage in Cimarron Canyon each August. This recipe is good with honey butter.

1 ½ cups finely ground atole (toasted blue cornmeal) preferably horno roasted
¼ cup all purpose or whole wheat flour
¼ teaspoon salt
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ cup toasted ground piñon nuts, divided
2 large eggs, lightly beaten
1 ½ cups buttermilk or a combination of whole milk, yogurt, or unsweetened soy or coconut milk
¼ cup vegetable oil (not olive oil)
Honey butter, for serving (optional)
Chokeberry syrup, local honey, or pure maple syrup, for serving

Heat a griddle, preferably cast iron

Place the dry ingredients in a large bowl, including ¼ cup of the piñons. In another bowl, combine the eggs, buttermilk, and oil. Add the wet ingredients to the dry ingredients. Stir quickly, just enough to mix. Spoon the pancakes onto the hot griddle, using 2 large tablespoons of batter per pancake. When the edges start to bubble, flip once with a spatula. Serve hot with honey butter, if desired, and chokecherry syrup, local honey, or real maple syrup, sprinkled with the reserved ¼ cup of toasted piñons.

Niederman, Sharon. The New Mexico Farm Table Cookbook: 100 Homegrown Recipes from the Land of Enchantment (The Farm Table Cookbook). The Countryman Press, 2015.

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