When you think “New Mexican cuisine,” you think of a specialized style that fuses authentic Mexican flavors and heritage with a Southwestern American flair. And very few dishes embody that spirit as ...

There is a dish that was unknown to us before moving to the Valley. You’ll think us deprived (and rightly so) but carne adovada is this recent discovery. Naturally we think it’s delicious. The ...

If there was a singular dish that stood out as a New Mexico staple, Carne Adovada just might be it. This Southwest-style stewed pork dish features a bold spiced sauce made from dried chiles and ...

We’re aiming to raise $20,000 by April 26. Your support ensures Westword can continue watching out for you and our community. No paywall. Always accessible. Daily online and weekly in print. My ...

For more than a decade we’ve been going to Los Dos Molinos to experience some serious spice. The restaurant was started by Victoria Chavez, and specializes in Southwestern style food — in particular, ...

This exciting recipe from Milk Street uses Mexico chilies that provide a mild earthiness and subtle sweetness. The recipe also incorporates guajillos, which add a fruity quality and hints of smoke.

One of our go-to dining spots in Santa Fe, N.M., is Tomasita’s. My favorite dish there is the Carne Adovada, a plate of fall-apart tender chunks of pork that have been braised in red chili called ...

In today’s Around Town, we’re talking about a staple of New Mexican cuisine. No, it’s not green chile, but like our fiery friend, you can’t find a better version of it anywhere than in the Land of ...

Let’s be clear before we even pick up a fork: Rancho de Chimayó Restaurante is legendary in Northern New Mexico. Opened in 1965 by Arturo and Florence Jaramillo in a hacienda built by Arturo’s family ...

"Family, friends, friends of the family, your primos and your primas - just bringing everyone together. As long as I'm capable and willing, I'll be doing Matanzas until God calls me home."We talk to ...

Rancho de Chimayó is celebrating both serving New Mexicans for 52 years and receiving a big recognition in the culinary world.The restaurant just earned a prestigious distinction, this year it was ...

We’re aiming to raise $20,000 by April 26. Your support ensures Westword can continue watching out for you and our community. No paywall. Always accessible. Daily online and weekly in print. For ...