Hotel Andaluz’s Marc Quiñones showcases his Albuquerque roots and passionate cooking on Hell’s Kitchen.
Category - Cuisine
Chef Robin Valdez, owner of La Luna Eatery in Albuquerque, shares his recipe for beef birria and vegan hibiscus flower birria.
For more than 100 years, the Roswell Seed Company has helped New Mexico gardens and fields grow.
Campo chef Jonathan Perno shares this recipe for Lamb and Rosemary Crepes
Master new techniques—and new recipes—for a lamb-alicious dinner.
Bishop's Lodge chef Peter O'Brien shares this classic Irish recipe with a little New Mexican spin.
by Johnny Vee photos by Douglas Merriam
As the fabled resort prepares to reopen, chef Peter O’Brien infuses its classic dishes with Southwestern style.