Mary & Tito’s Recognized as an American Classic

Mary & Tito's, the very best New Mexican restaurant in the universe!

Mary & Tito's, the very best New Mexican restaurant in the universe!

The pinnacle of achievement in the culinary world. That’s what a James Beard Foundation award signifies.  Deemed “the Oscars of the food world,” by Time magazine, The James Beard Foundation Awards are the country’s most coveted honor for chefs; food and beverage professionals; broadcast media, journalists, and authors working on food; and restaurant architects and designers.

Considered the “Dean of American Cookery,” Beard established a legacy of culinary excellence and became a household name to generations of home cooks and professional chefs.  Today, the James Beard Foundation, a national not-for-profit organization is dedicated to celebrating, preserving, and nurturing America’s culinary heritage and diversity in order to elevate the appreciation of our culinary excellence.

In January, 2010, Mary & Tito’s was announced as the 2010 recipient of the Foundation’s “America’s Classics Award,” a prestigious accolade honoring “a restaurant with timeless appeal, beloved in its region for quality food that reflects the character of its community. The establishment must have been in existence at least 10 years and be locally owned; preferably it is also informal and moderately priced.”  Each year, only five America’s Classic Awards are bestowed.

Letter from the James Beard Foundation Congratulation Mary & Tito's

Letter from the James Beard Foundation Congratulation Mary & Tito's

So that honorees can make arrangements to attend, the America’s Classics Award is the only James Beard Award announced in advance.  Mary and her daughter Antoinette, the heart and soul of Mary & Tito’s, will be traveling to the awards ceremony at New York City’s fabled Lincoln Center in March, 2010.

Mary & Tito’s has been earning devotees since 1963 with the best, most authentic New Mexican cuisine in the Land of Enchantment.  It is the third restaurant in New Mexico to be honored with the America’s Classic Award, joining Santa Fe’s Cafe Pasqual (honored in 1999) and The Shed (honored in 2003) as honorees.

Congratulations, Mary and Antoinette and the terrific crew at Mary & Tito’s on a very well-deserved honor!  You can  read my full review of Mary & Tito’s here.

A Mexican Turnover, One of the Many Reasons Mary & Tito's is an American Classic

A Mexican Turnover, One of the Many Reasons Mary & Tito's is an American Classic

NOTE:The James Beard Foundation is no stranger to the Land of Enchantment and its incomparable cuisine.  Aside from the three American Classics (Cafe Pasqual, The Shed and Mary & Tito’s) honored by the James Beard Foundation, other New Mexicans who have been accorded a prestigious James Beard Award are:

  • Authors Cheryl and Bill Jamison who have earned four James Beard Awards (Best American Cookbook of the Year in 2000: American Home Cooking: Over 300 Spirited Recipes Celebrating Our Rich Tradition of Home Cooking; Award for Excellence in 1995 for Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue; Award for Excellence in 1996 for The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico; and Award of Excellence in 2007 for The Big Book of Outdoor Cooking and Entertaining).
  • Author Deborah Madison who earned an Award of Excellence in 1998 for Vegetarian Cooking For Everyone, an Award of Excellence in 2002 for Local Flavors, and a James Beard member of Who’s Who in American Food and Wine in 2005.
  • Author Lois Ellen Frank who earned a James Beard Award in 2003 in the Americana Category for her cookbook, Foods of the Southwest Indian Nations.

Tecolote Cafe – Santa Fe, New Mexico

The world famous Tecolote Cafe

The world famous Tecolote Cafe, a long-time Santa Fe gem

Everyone knows the most sagacious of all creatures in nature is the owl. The owl is to whom all other creatures go to get answered some of life’s most pondered questions–questions such as “how many licks does it take to get to the Tootsie Roll center of a Tootsie Pop?”

After having posed the question to a cow, a fox and a turtle, a young boy decides to ask the wise owl. “Good question, let’s find out,” the owl retorts. “A One…A two-hoo…A three (crunch sound effect). Three!”

It took three licks for the erudite owl to get to the Tootsie Roll center of a Tootsie roll, prompting the boy to declare, “if there’s anything I can’t stand, it’s a smart owl.”

General Manager Chris Valdez

The Tecolote Cafe's Charismatic General Manager Chris Valdez

Three is also the number of visits to New Mexico restaurants made in December, 2007 by Guy Fieri while filming episodes of Diners, Drive-Ins and Dives for the Food Network. Fieri was wise enough to make one of those visits to Santa Fe’s own owl, the famous and fabulous Tecolote Cafe.

Tecolote is the Nahuatl (Aztec) word for “owl,” but proprietors Bill and Alice Jamison actually named their restaurant for an all-but-deserted Northern New Mexican village alongside the railroad tracks just south of Las Vegas, New Mexico about 55 miles east of Santa Fe.

Throughout history, the owl has played a significant role in the myths and legends of many cultures. Just as in Old Mexico, in northern New Mexico the owl often represents “la bruja” or the witch–either the malevolent or benevolent kind (as masterfully represented by the title character in the outstanding Rudolfo Anaya novel Bless Me Ultima. As such, to many the owl is either to be feared or revered.

Bakery Basket with strawberry preserves and whipped butter

Bakery Basket with strawberry preserves and whipped butter

The attribution of wisdom to the owl actually started with Ancient Athenians who called the owl the bird of wisdom. It’s conventional wisdom for Santa Fe residents to start their days with breakfast at the Tecolote Cafe, one of the city’s most popular dining destinations. It became even doubly popular after the Food Network first aired the episode of Diners, Drive-Ins and Dives featuring the restaurant.

The December filming occurred shortly after the staff had decorated the restaurant for Christmas. Because the Food Network airs each episode several times throughout the year, the Tecolote staff had to take down the Christmas decorations so that the restaurant would appear seasonally agnostic.

The Diners, Drive-Ins and Dives crew spent about 23 hours over a two-day period in the restaurant. Host Guy Fieri’s focus was on the Tecolote’s famous red and green chile which he helped prepare under the watchful eye of general manager Chris Valdez, one of the coolest and down-to-earth restaurant personalities we’ve met–an excellent foil for the effervescent Fieri.

Chips and salsa with chile piquin

Chips and salsa with chile piquin

The Tecolote received the coveted third segment on the program, meaning it the segment was bisected by a commercial. The segment lasted little more than six minutes, but it reintroduced America to a Santa Fe treasure which was named one of Santa Fe’s ten best dining destinations by Fortune magazine in the early 1990s

Since it opened in June, 1980, the Tecolote Cafe has earned a bevy of accolades. It is a perennial winner of “best breakfast” awards from local and national publications. Quite simply, it’s one of the best reasons to get up in the morning in Santa Fe.  In fact, you’d better get up early and get to the Tecolote shortly after it opens at 7AM because within an hour after opening, you can expect to wait for a seat.

One of the cafe’s mottos is “Great Breakfast–No Toast.” That’s okay because you won’t miss toast in the least. Breakfast entrees are accompanied by your choice of a bakery basket or a tortilla. In its July-August, 2010 issue, Food Network magazine celebrated the “most important meal of the day” in a feature entitled “50 States, 50 Breakfasts.”  The magazine featured “the best breakfast” in every state in the union.  The New Mexico selection was the Tecolote Cafe’s atole piñon pancakes (more on these gems later).

Huevos Yucatecos

Huevos Yucatecos

The bakery basket includes a variety of muffins, cinnamon rolls, biscuits, strawberry preserves and whipped butter. It arrives at your table shortly after you place your order and it arrives just out of the oven fresh, hot and delicious. If the basket doesn’t fill you up, it’ll put a dent on your appetite.

Save room for the Tecolote’s chips and salsa. Although New Mexico is the world capital for chile, many of our restaurants don’t use chile on their salsa, heating it up instead with jalapenos. That’s a shame because red and (or) green chile can really liven up salsa.

Red chile piquin is discernable in the Tecolote Cafe’s salsa which is the rich red color of invigorating freshness and piquancy. This salsa packs a punch as it should, but where it stands out is in its chile enriched flavor.

Atole-pinon hotcakes

Atole-pinon hotcakes

The cafe’s other motto as sported on the shirts worn by the staff is “Get Your Chile Fix at the Tecolote Cafe.” That’s an appropriate motto for a cafe which serves up some of the best chile in northern New Mexico. In Santa Fe we’ve found no green chile to compare with this one.  It is quite simply outstanding!

That green chile is showcased in one of the restaurant’s signature dishes, Huevos Yucatecos. Initially offered as a special, it became so popular it just had to be added to the menu.

Huevos Yucatecos feature corn tortillas layered with black beans, two eggs any style, green chile, Swiss and feta cheese, pico de gallo, and surrounded with fried bananas. It is served with your choice of beans, posole, or potatoes (ask for all three). It is one of the dishes featured on Diners, Drive-Ins and Dives.

Carne adovada breakfast with two eggs and potatoes

Carne adovada breakfast with two eggs and potatoes

It stands to reason that host Guy Fieri would relate to an entree which melds seemingly disparate ingredients. Several years ago Fieri launched Tex Wasabi, a restaurant serving Southwestern barbecue and California-style sushi, as innovative a fusion of disparate cuisine as you’ll find anywhere. Fieri appreciated the Huevos Yucatecos.

This dish arrives at your table piping hot with the aroma of piquant green chile steaming toward your nostrils. It’s an aroma every New Mexican finds as alluring and irresistible as a siren’s call. The Tecolote Cafe’s green chile is absolutely wonderful, epitomizing the high standards for which our state vegetable is beloved.

At over easy, the yoke from the fried eggs runs onto the green chile to add another flavor dimension. For absolute contrast, however, slice up the fried bananas and use your fork to dip them into the green chile, egg yolk mix. Think Bananas Foster New Mexico style.

Huevos Rancheros with Posole

Huevos Rancheros with Posole

The fried potatoes are crispy and low in salt, a commonality among many menu items. The chile and beans, in fact, are prepared in pure soy oil with very little salt. They contain no meat or cholesterol.

Back to the fried potatoes. They’re sliced almost potato chip thin, but have a great flavor. The pinto beans are not your run-of-the-mill soupy, just-off-the-stove pintos nor are they the often dreaded and desiccated refried beans. These beans have obviously simmered on a stove and are served at the peak of flavor.

Another terrific breakfast entree is carne y huevos. The carne is adovada, a heaping serving of lean pork loin cooked in a blend of chiles (including chile piquin), chopped garlic, cracked pepper and Mexican oregano. The pork is cubed into three quarter-inch size and prepared low and slow to make it tender. This entree is served with two eggs any style and the Tecolote Cafe’s famous potatoes.

Aside from the chile, the one dish which seemed to capture Fieri’s imagination were the atole blue corn-piñon pancakes which he described as having “real texture, not just light fluffy nothing.” He called them “some of the best.”

Forty years ago the word “atole” was among the most dreaded in the vernacular of northern New Mexico for this native. Atole then represented a thick cornmeal cereal which my abuelitas swore had curative properties. They never succeeded in getting me to eat it. Maybe they should have used it to craft pancakes.

The secret to these pancakes is the blue, ground cornmeal which is the chief ingredient in the atole I dreaded so many years ago. Toss in piñon evenly throughout the pancakes, serve them with hot maple syrup and whipped batter and you’ve got just about the best medicine for the morning blues.

Getting seated at the Tecolote Cafe may take a long time, but once you’re seated, the staff is quick to deliver some of the very best breakfast in New Mexico. Let me remind you again, to avoid a lengthy wait, get there when the restaurant opens promptly at 7AM and you’ll beat the crowds of owl-wise diners who love the Tecolote Cafe.

Tecolote Cafe
1203 Cerrillos Rd
Santa Fe, NM 87505
(505) 988-1362
Web Site

LATEST VISIT: 10 January 2010
COST: $$
BEST BET: Huevos Yucatecos, Carne Y Huevos, Atolé Piñon Pancakes, Salsa and Chips, Bakery Basket, Huevos Rancheros with Posole

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