Steeped in a complicated history, Taos still welcomes the wild, along with great food, local spirits, and classic art.
Category - March 2020
We got the dish on unpretentious local joints where off-duty chefs love to eat.
Chef Johnny Ortiz gathers and raises the ingredients for his 12-person, reservation-only meals, served on dishes he also makes by hand. An evening at Shed roots every guest in his native soil.
After a breaking-bad youth, Fernando Ruiz regained his soul in the kitchen.
Recent waves of Middle Easterners have opened restaurants in Albuquerque, inspired by a love of cooking and a desire to share their home cultures through food.