Pat and David, Author at Hungry Travelers

Playoff pizza with healthy options

Pizza is our standby supper when watching football. But by the post-season, we’re ready for a leaner version with a whole-wheat crust.

This fall was a banner year for piñons, aka pine nuts, in northern New Mexico. We used this ancient food to cook from soup to nuts.

We know everyone is suggesting that you pour a Pinot Noir from Oregon with the festive … Pour a spicy Spanish twist with Thanksgiving dinnerRead more

Elegant tea service at Los Poblanos includes a peek inside the landmark architecture of John Gaw Meem, originator of the Territorial Revival style.

Winemarker Joseph Martinez grows cold-climate Riesling and Baco Noir at El Alamo Winery in Alcalde, New Mexico.

The green chile cheeseburger may be ubiquitous in New Mexico now, but it was invented at the Owl in San Antonio, NM, in 1945.

The Santa Fe Wine & Chile Fiesta neared its climax on Chile Friday, when 26 restaurants celebrated New Mexican chile-based cuisine.

Corazón is a heart-shaped tomato developed at Evelyn’s Farm in Española, New Mexico. It’s a tasty cross of Roma and Brandywine tomatoes.

Tia Sophia’s, just off the Santa Fe Plaza, is likely the first place to serve a breakfast burrito by name.

More than a coffee break, fika is a Swedish cultural institution that blends socializing with snacking. It’s the true pause that refreshes.