Chef Ruiz’s Red Chile Pork Posole

Fernando's mother

Chef Fernando Ruiz’s mother told him to always “cook from your heart.” Red chile pork posole was a staple at Chef Fernando’s house—his mother made it at least once a week from a recipe passed down from his mother’s mother. To this day, “it reminds me of my mom, every time I see it on a menu.” Continue reading

Juniper Lamb Stew

By Dcrjsr (Own work) [CC-BY-3.0 (], via Wikimedia Commons

By Dcrjsr (Own work) [CC-BY-3.0 (], via Wikimedia Commons

From Chef Michael Giese of The Indian Pueblo Cultural Center

2 pounds lamb meat, cubed
3 cups fresh corn cut from the cob
6 green onions
3 bell peppers
1 Tablespoon flour
2 Tablespoons lard
1/2 cup celery leaves (no stalks)
1/4 cup juniper berries
2 Tablespoons chile powder
6 cups water
salt to taste Continue reading

DIY Goat Cheese

Believe it or not, it’s really easy to make your own fresh goat cheese at home. All you need is a small number of ingredients and minimal equipment. Here’s the simplest, most basic way to do what’s known as a “farmer’s cheese”:


Half gallon of goat’s milk (the lower-pasteurized the milk, the better)

Juice of 1 lemon or 2 teaspoons white vinegar

Herbs or other flavorings


Stainless steel flat-bottomed pot

Stainless steel spoon


Strainer or colander

5 pound weight and flat plate (optional) Continue reading

Chocolate and Piñon Torte

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Serves 12

Says Lois Ellen Frank: “The feast day is one of the biggest celebrations of the year among the Indian pueblos of New Mexico. To honor their patron saints, the people of each pueblo gather together. They attend mass in the morning and hold a procession into the plaza, where an altar houses their patron saint. After mass, dressed in ceremonial clothing, ancient traditional dances begin and are offered at various times throughout the day…

“After mass, many of the women return home to set up for the day’s feast—which they have been preparing for, in most cases, for days—and set the special dishes up on their tables with chairs crowded around them. On each table is a variety of salads, stews, meats, homemade breads and, of course, desserts—both traditional as well as modern dishes.

“During the afternoon, as the dances are going on in the plaza, relatives and visitors drop in and enjoy what foods each household has to offer, express their thanks and leave to go back to the dances. People drop in throughout the day to taste the fine foods at many different houses. It is a festive day filled with warmth and friendliness. Continue reading

Western Apache Seed Mix

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“This is a mix of seeds from the pre-reservation ancestral Apache diet,” says Nephi Craig. “It is a critical piece of our identity and speaks to health and resiliency as we continue to forge de-colonial culinary pathways toward solutions in health and wellness in Western Apacheria. There are many variations of this seed mix. This recipe is basic and easy to replicate with seeds readily available in markets. Independent study will allow the eater to discover more combinations of this protein packed combination of seeds that revitalize ancestral taste and health. As you snack on this seed mix, please think about pre-reservation indigenous health and regional dominant flavors. Although this mix can be made year-round, historically, spring, summer and autumn were spent gathering and cultivating these seeds to be consumed in winter time, while telling stories and playing string games with the family at home. We share this recipe in the hopes that we remember our ancestral taste and food relatives.” Continue reading

Native Alder Plank Herb Salmon and Shrimp

Served with a Three Sisters Ragout

Serves 6

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Chef Jack Strong offers up this salmon and shrimp dish. “Three Sisters,” he explains, “is a Native combination of corn, beans and squash that is a traditional ancient farming technique. These three ‘sisters’ depend on each other to grow and thrive when planted together.” Continue reading