{"id":51497,"date":"2019-04-07T16:15:51","date_gmt":"2019-04-07T22:15:51","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=51497"},"modified":"2026-04-05T20:08:31","modified_gmt":"2026-04-06T02:08:31","slug":"sweetwater-harvest-kitchen-santa-fe-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=51497","title":{"rendered":"Sweetwater Harvest Kitchen – Santa Fe, New Mexico"},"content":{"rendered":"
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Sweetwater Harvest Kitchen on Pacheco Street in Santa Fe<\/figcaption><\/figure>\n

My friend Schuyler jokes that<\/span> because the diet of my formative years was mostly beans, chile and tortillas as well as chile, tortillas and beans, I\u2019ve developed an insatiable curiosity and appetite for anything that isn\u2019t beans, chile and tortillas (although I still love those). \u201c<\/span>No one else<\/em><\/span>,\u201d he claims \u201c<\/span>is equally enthusiastic about\u00a0 bacon-infused decadence<\/em><\/span> one day as he is the healthy paleo foods\u00a0 the next.\u00a0 <\/em><\/span>Schuyler calls me\u00a0 “the anti-Mikey<\/em>” (the little boy in the Life cereal commercials who hated everything, except of course, Life cereal).\u00a0 He argues that I like everything. <\/span><\/p>\n

In his eyes it doesn’t count that I loath, abhor and detest\u00a0 cumin when it desecrates the purity of New Mexico’s sacrosanct chile because I love cumin on Indian and Thai food.\u00a0 I remind him of my profound dislike for tea either as a cold or hot beverage and his retort is a reminder about how much I love the tea leaves smoked duck at Budai Gourmet Chinese<\/a><\/strong>.\u00a0 If you’re getting the impression that arguing with Schuyler is a no-win proposition or exercise in one-upmanship, you’re probably wondering why we’ve been friends for more than three decades.<\/span><\/p>\n

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Sambal Burger with Spring Mixed Greens<\/figcaption><\/figure>\n

The great philosopher Plutarch probably explains it best: “I don’t need a friend who changes when I change and who nods when I nod<\/em>.”\u00a0 Schuyler has at times been my conscience, the angel on my shoulder who’s kept me from trouble. At other times, he’s been the devil on the other shoulder, the mischievous miscreant who’s wanted me to live it up.\u00a0 It’s been a reciprocal arrangement in which I’ve played the very same roles for him.\u00a0\u00a0 We don’t agree on everything, but over the years have mastered the fine art of compromise (Congress could learn a thing or a million), especially when it comes to food.\u00a0 <\/span><\/p>\n

When my Kim and I visit a new restaurant,\u00a0 I often ask myself “what would Schuyler think,” the byproduct of having shared so many meals when we were both single. \u00a0 Though he’s the proverbial big city sophisticate to my backwater country hick, he’s a far less adventurous diner, preferring a few tried-and-true favorites.\u00a0 To him, my anti-chain stance shows a bit of close-mindedness, a term I\u00a0 throw right back at him when he refuses to try something as marginally adventurous as kimchi.\u00a0 Like me, Schuyler has an irreverent (okay, wicked) sense of humor though unlike me, he’s boisterous and somewhat raffish.<\/span><\/p>\n

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Avocado Toast with Kimchi<\/figcaption><\/figure>\n

In this review, I’m going to channel my inner Schuyler and attempt to answer the deeply philosophical question “what would Schuyler say<\/em>” about the dishes my Kim and I enjoyed at Sweetwater, a restaurant he’d never try on his own. It’s a vast understatement to say Sweetwater is not his type of restaurant. The terms “fresh, natural foods and international cuisines<\/em>,” “responsibly produced seasonal ingredients<\/em>,” and “vegetarian, vegan, paleo and gluten-free dishes<\/em>” don’t resonate with him. Nor is he impressed by the many awards<\/strong><\/a> Sweetwater has earned over the years.<\/span><\/p>\n

“Sambal?\u00a0 Why would someone with less rhythm than any white man who ever lived order a Sambal Burger<\/em>?”\u00a0 No, Sky, sambal is a sauce made of chiles and used in several Asian cuisines.\u00a0 You’re thinking about samba, the Brazilian dance.\u00a0 More\u00a0 than any item on the brunch menu, Sweetwater’s Sambal Burger<\/strong><\/em> (organic grasped beef with sambal aioli, caramelized onion and cucumbers served on a gluten free bun with spring mixed greens)\u00a0 called to me, the promise of a burger with real kick.\u00a0 “You mean like you’d get from a green chile cheeseburger<\/em>.”\u00a0 Not quite.\u00a0 Sambal is not only made with great Indonesian chiles with a jalapeno-like potency, but with just a bit of vinegar for a flavor burst green chile doesn’t have.\u00a0 Sweetwater’s burger, while quite good and obviously made with high-quality beef, just didn’t have enough sambal for me, but then pain is a flavor for me.<\/span><\/p>\n

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Beeler’s Bacon<\/figcaption><\/figure>\n

“The only thing that belongs on toast is lots of butter and jelly!\u00a0 T<\/em>hat red cabbage smells funny<\/em>.”\u00a0 Sky, you obviously haven’t been reading my posts about the popularity and tremendous diversity of avocado toast…and kimchi does not smell funny.\u00a0 It’s fermented in brine with ingredients such as garlic, scallions, and ground pepper.\u00a0 It’s got just enough heat to be a perfect foil for the buttery richness of avocado.\u00a0 Sweetwater’s chefs have hit on something great here with their avocado toast and kimchi<\/strong><\/em>.\u00a0 I’m almost glad you won’t even try it because that means more for me.<\/span><\/p>\n

“Mmmm, bacon!\u00a0 Now you’re talking<\/em>.”\u00a0 Not just bacon, Sky.\u00a0 This is Beeler’s Bacon<\/strong><\/a>!\u00a0 It’s uncured which means it’s not made with any of those chemicals that make bacon so unhealthy.\u00a0 There are no added sodium nitrites or phosphates.\u00a0 It’s hickory-smoked, gluten-free and hand-rubbed with black pepper.\u00a0 Sweetwater doesn’t scrimp on its bacon portions either.\u00a0 “I can almost taste the double bacon cheeseburger now<\/em>.”<\/span><\/p>\n

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Orange Cardamon Spelt Pancakes<\/figcaption><\/figure>\n

“Spelt?\u00a0 Does that mean the chef was clumsy<\/em>?\u00a0 It’s “spelt” which is spelled “s-p-e-l-t” not spilled which is spelled s-p-i-l-l-e-d.\u00a0 Oh, never mind!\u00a0 Spelt is a type of grain closely related to wheat and it’s good for you.\u00a0 Sweetwater’s smelt is fresh ground and organic.\u00a0 I guarantee you won’t be able to tell much difference from a textural\u00a0 perspective between Sweetwater’s orange cardamom smelt pancakes<\/strong><\/em> and the Bisquick pancakes you make at home.\u00a0 Sadly, we didn’t discern much cardamom or orange.\u00a0 The one difference-maker was the real syrup which is oh so much better and healthier than corn syrup.<\/span><\/p>\n

“Where’s the cheese<\/em>?”\u00a0 You’ve got a point there, Sky.\u00a0 Cheese does make everything else taste better, but Sweetwater’s turkey tortilla soup<\/strong><\/em> (turkey, tomato, black beans, corn and cream, topped with avocado and\u00a0 tortilla chips) is a real stand-out even without cheese.\u00a0 This is the quintessential turkey tortilla soup and it’s served hot, not warm.\u00a0 Every element on this soup blends perfectly with every other element.\u00a0 It’s thicker than most tortilla soups you’ll find in New Mexico and the chips are whole, not crumbled onto the soup.\u00a0 There’s turkey in almost every bite.\u00a0 It’s a soul-warming, comforting bowl of deliciousness.<\/span><\/p>\n

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Turkey Tortilla Soup<\/figcaption><\/figure>\n

Sweetwater Harvest Kitchen may not be Schuyler’s cup of tea (he’d prefer keg of beer), but it’s one of Santa Fe’s favorite restaurants according to virtually every source you’ll find. \u00a0<\/span><\/p>\n

Sweetwater Harvest Kitchen<\/strong>
\n1512 Pacheco Street, Building B
\nSanta Fe, New Mexico<\/strong>
\n(505) 795-7383
\nWeb Site<\/a><\/strong> | Facebook<\/a>
\nLATEST VISIT:<\/strong><\/strong>7 April 2019
\n# OF VISITS<\/strong>: <\/strong>1
\nRATING<\/strong>: <\/strong>N\/R
\nCOST<\/strong>: <\/strong>$$
\nBEST BET:<\/strong><\/strong>Turkey Tortilla Soup, Avocado Toast with Kimchi, Orange Cardamom Smelt Pancakes, Beeler’s Bacon, Sambal Burger
\nREVIEW #1106<\/strong><\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

My friend Schuyler jokes that because the diet of my formative years was mostly beans, chile and tortillas as well as chile, tortillas and beans, I\u2019ve developed an insatiable curiosity and appetite for anything that isn\u2019t beans, chile and tortillas (although I still love those). \u201cNo one else,\u201d he claims \u201cis equally enthusiastic about\u00a0 bacon-infused decadence one day as he is the healthy paleo foods\u00a0 the next.\u00a0 Schuyler calls me\u00a0 “the anti-Mikey” (the little boy in the Life cereal commercials who hated everything, except of course, Life cereal).\u00a0 He argues that I like everything. In his eyes it doesn’t count that I loath, abhor and detest\u00a0 cumin when it desecrates the purity of New Mexico’s sacrosanct chile because I love…<\/p>\n","protected":false},"author":1,"featured_media":51500,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[21,540,165,703,141,5647,142],"tags":[],"class_list":["post-51497","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-breakfast","category-brunch","category-dog-friendly","category-new-mexico","category-rating-n-r","category-santa-fe"],"yoast_head":"\nSweetwater Harvest Kitchen - Santa Fe, New Mexico - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=51497\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sweetwater Harvest Kitchen - Santa Fe, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"My friend Schuyler jokes that because the diet of my formative years was mostly beans, chile and tortillas as well as chile, tortillas and beans, I\u2019ve developed an insatiable curiosity and appetite for anything that isn\u2019t beans, chile and tortillas (although I still love those). \u201cNo one else,\u201d he claims \u201cis equally enthusiastic about\u00a0 bacon-infused decadence one day as he is the healthy paleo foods\u00a0 the next.\u00a0 Schuyler calls me\u00a0 “the anti-Mikey” (the little boy in the Life cereal commercials who hated everything, except of course, Life cereal).\u00a0 He argues that I like everything. 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