Santa Fe

World on a Plate: the cult of New Mexico chile peppers

World on a Plate: the cult of New Mexico chile peppers

Posted on by Pat and David
It was a very different August when we stumbled onto the Santa Fe Farmers' Market (santafefarmersmarket.com) on our way back from Abiquiú, and the scent of roasting green chiles transported us to a kind of nirvana. (We're happy to report that the market is open and following careful health and safety protocols to protect against COVID-19.) There are chile peppers and then there are New Mexico chile peppers. They are in a league of their own, balancing heat levels from mild to mildly scorching. Many chileheads think in Scoville units—the scale that measures perceived level of chile burn. They nibble habañeros and bird chiles with macho abandon, insisting through the tears washing rivulets in their faces that ‶this ain't hot.″ They're probably the same folks...Read More

Beyond chile peppers: the nuanced Santa Fe cooking of Estevan García at the Tabla de los Santos

Posted on by Pat and David
We had the pleasure of spending Spanish Market in Santa Fe last July at the Hotel St. Francis, a luxury hotel that strongly resembles a monastery. And while we were there, we enjoyed the cooking of Estevan García, one of the pioneers of refined Southwestern cooking from his days in Los Angeles. A one-time monk himself, he seems right at home at the St. Francis. His cooking is as straightforward and unpretentious as it is subtle and delicious. We wrote about him for the Boston Globe's food section. The piece appeared on May 9. You can find it online here. The article also included García's recipe for this incredibly rich goat's milk flan: GOAT'S MILK FLAN Serves 6 The goat's milk adds a slight tang...Read More