{"id":69423,"date":"2026-07-01T01:01:15","date_gmt":"2026-07-01T07:01:15","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=69423"},"modified":"2026-07-01T08:42:44","modified_gmt":"2026-07-01T14:42:44","slug":"red-and-green-new-mexicos-food-scene-is-on-fire-december-2025","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=69423","title":{"rendered":"Red and Green: New Mexico’s Food Scene is On Fire – June, 2026"},"content":{"rendered":"
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My Friend, The Amazing Chef Marc Qui\u00f1ones<\/figcaption><\/figure>\n

NEW MEXICO SENATOR HONORED BY JAMES BEARD FOUNDATION<\/strong>:\u00a0 Although the Land of Enchantment’s chefs and restaurants were shut out in the James Beard Foundation’s 2026 honor roll, Senator Ben Ray Lujan was named a James Beard Impact Award honoree. Impact Awards recognize people who work to push for standards that create a more equitable, sustainable and economically viable restaurant industry and food system for producers, workers and consumers. Luj\u00e1n was honored for his work leading Senate Democrats in introducing bipartisan legislation to prevent funds for the Supplemental Nutrition Assistance Program (SNAP) and the Special Supplemental Nutrition Program for Women, Infants and Children (WIC) from being withheld during the government shutdown in 2025. Late in the year, Luj\u00e1n also led the caucus in introducing the Restoring Food Security for American Farmers and Families Act, which was designed to repeal cuts to the SNAP program passed into law as part of a Republican spending bill last summer.<\/p>\n

JAMES BEARD FOUNDATION (JBF) HONORS SANTA FE CHEF<\/strong>:\u00a0 Although Chef Marc Qui\u00f1ones,\u00a0 executive chef at La Fonda on the Plaza in Santa Fe, was not among honorees celebrated in Chicago during the Foundation’s 2026 awards presentation, the talented and acclained chef earned a significant honor.\u00a0 \u00a0Chef Qui\u00f1ones was selected as part of the James Beard Foundation’s 2026\u20132027 TasteTwenty<\/strong><\/a> \u2014 an annual recognition of chefs making meaningful contributions both in and beyond the kitchen. Named a James Beard Award Semifinalist\u00ae and Legacy Network Alum, Chef Qui\u00f1ones is among a national cohort of some of the country’s most compelling culinary voices. Santa Fe is well-represented!\u00a0 TasteTwenty chefs is an annual “ones to watch” honor in the culinary industry.\u00a0 It recognizes chefs who showcase their talents and represent their city\u2019s independent restaurant community throughout the national Taste America series.\u00a0Each chef of the TasteTwenty cohort is chosen not only for their exceptional culinary talent but also for their meaningful contributions beyond the kitchen. They’re champions of positive change\u2014from supporting sustainable agriculture, investing in their teams, elevating quality ingredients, advocating for a more resilient food system, and more.<\/p>\n

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Lemongrass Beef Banh Mi From Coda Bakery<\/strong><\/a><\/figcaption><\/figure>\n

NEW MEXICO’S BEST SANDWICH NAMED<\/strong>:\u00a0 Elvis Presley’s favorite sandwich, now famously known as “Fool’s Gold Loaf” consisted of sourdough, peanut butter, jelly, and an entire pound of bacon.\u00a0 Meryl Streep loves pastrami on rye, a Jewish deli staple.\u00a0 For Will Ferrell, it’s toasted rye bread, an exceptionally generous layer of salami, topped with fresh grapefruit slices, and finished with mayonnaise. Dagwood Bumstead’s favorite meal between bread features extreme quantities of cold cuts, cheeses, vegetables, and condiments piled between multiple slices of bread and topped with an olive on a skewer. No matter your tastes, there’s a sandwich for you and Only in Your State tells you where to find the best. In a feature titled “50 of the Best Sandwiches in Every State<\/strong><\/a>,” the travel site lists fifty sumptuous sandwich creations.\u00a0 According to the feature, New Mexico’s best sandwich comes from Albuquerque’s Cheese and Coffee<\/strong><\/a>: “What started as a cheese and coffee shop has since evolved into\u00a0Albuquerque’s favorite sandwich shop. With two locations (one in Uptown and one in Downtown), you won’t be far from either location whether you’re a local or visitor. Scratch soups and speciality sandwiches feature local bread and produce, including the state’s famous green chile<\/em>.”<\/p>\n

HATCH CHILE STORE FEATURED ON GOOD MORNING AMERICA<\/strong>:\u00a0 As part of its “50 States in 50 Weeks<\/strong><\/a>” feature, ABC’s Good Morning America program visited Roswell to get a glimpse of the city’s extraterrestriao lore.\u00a0 A segment titled “Deals and Steals” featured The Hatch Chile Store<\/strong><\/a> where you can provision your family with certified New Mexico Hatch Valley green chile, tamales and specialty salsas.\u00a0 All products are grown, fire-roasted and packed directly in the Hatch Valley.\u00a0 The Hatch Chile Store is operated by a fifth- generation family.<\/p>\n

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Patates With Feta From Gyros Mediterranean<\/strong><\/a> (Photo Courtesy of Lynn Garner)<\/figcaption><\/figure>\n

NEW MEXICO’S SIGNATURE FOOD<\/strong>:\u00a0 Touropia’s feature on “Signature Foods In Every State<\/strong><\/a>” started off well: “Every U.S. state can claim a signature dish that tradition has handed down, residents have perfected, and visitors seek out. A trip to Maine would scarcely be complete without sampling a lobster roll, and a journey through the Midwest is more than likely to feature a stop for a Chicago deep-dish pizza<\/em>.”\u00a0 Then when it got to naming New Mexico’s signature food, all went awry.\u00a0 According to Touropia, the food which is definitely the Land of Enchantment’s is Frito pie, a dish invented in Texas.\u00a0 Here’s what the feature had to say: “No dish is quite so distinctive in New Mexico as\u00a0Frito pie. It\u2019s served in a bag of corn chips that has been sliced open and heaped with ground beef, chiles, beans, diced onions, cheese, and lettuce. It is said to have originated at the lunch counter of a <\/em>Woolworth\u2019s<\/strong><\/a> in Santa Fe, New Mexico, in the 1960s. It\u2019s served all around New Mexico, from food trucks to street fairs and school cafeterias. Higher-end venues serve it on actual plates rather than using the handy chip package<\/em>.<\/p>\n

FOOD NETWORK DECLARES GREEN CHILE CHEESEBURGER AS ONE OF AMERICA’S TOP TEN BURGERS<\/strong>:\u00a0 Read that headline and you’re undoubtedly wondering which of the Land of Enchantment’s hallowed purveyors of green chile cheeseburgers has been delcared one of America’s top ten burgers by the Food Network.\u00a0 In an episode of\u00a0 “Food Network’s Top Ten,” that green chile cheeseburger ranked fifth.\u00a0 It may disappoint you to learn, however, that the honor actually goes to a Nashville, Tennessee eatery named The Red Headed Stranger.<\/strong><\/a> In addition to being named for the album which introduced much of America to Willie Nelson, the Red Headed Stranger serves up some of Music City’s most revered tacos.\u00a0 If it’s any consolation, the Stranger’s green chile cheeseburger actually uses Hatch green chiles.\u00a0 \u00a0NOTE<\/strong>:\u00a0\u00a0Food Network\u2019s Top 10 is a series where all-star chefs count down the country\u2019s most crave-worthy and iconic dishes in various categories. The series features a rotating panel of Food Network hosts and chefs (such as Amanda Freitag, Duff Goldman, and Aaron Sanchez) who debate and rank ten standout bites that are worth the splurge or the road trip.<\/p>\n

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Dutch Chocolate Cake From Fancies Bakery and Modern Market in Corrales<\/figcaption><\/figure>\n

AN UNASSUMING TREASURE IN SANTA FE<\/strong>:\u00a0 Restaurants that don’t look like much from the ouside, but the food speaks for itself.\u00a0 That’s the premise behind Only In Your State’s feature on 11 Unassuming Restaurants Across America That\u2019ll Blow You Away<\/strong><\/a>.<\/ins> Among the eleven is Santa Fe’s very own Chocolate Maven<\/strong><\/a>.\u00a0 According to the article, “Easily mistaken for a warehouse,\u00a0Chocolate Maven\u00a0serves the best weekend brunch in town. During the week, you can get an equally delicious breakfast or lunch. Sit downstairs where you can watch the bakers hard at work\u2014and don’t leave without a to-go pie from the attached bakery<\/em>.”<\/p>\n

MORE HONORS FOR ALBUQUERQUE’S URBAN HOTDOG CO<\/strong>:\u00a0 During his 1959 tour of the United States, Soviet Premier Nikita Khrushchev tasted his first American hotdog in Des Moines, Iowa.\u00a0 He later declared “We have beaten you to the moon, but you have beaten us in sausage making<\/em>.”\u00a0 What would Krushchev say if he had the opportunity to try some of the unique hotdogs offered in Albuquerque’s Urban Hotdog<\/strong><\/a>?\u00a0 Two months after being named America’s best hotdog by The64,\u00a0<\/a><\/strong> Urban Hotdog earned another honor.\u00a0 Only In Your State compiled a list of\u00a0 “50 Iconic Hot Dogs, One In Each State<\/strong><\/a>” and declared Urban Hotdog as New Mexico’s best.\u00a0 Here’s what the feature had to say: “The Spicy Rooster at\u00a0Urban Hot Dog Co. in Albuquerque\u00a0comes with pico de gallo, avocado salsa, queso fresco, and house hot sauce. The Green Chile Dog puts roasted New Mexico green chile directly on the frank with jack cheese and crema. The Guinness Brat is braised in stout before going on the grill. Brick-and-mortar on Central Avenue (Historic Route 66) and a food truck operation to boot<\/em>.”<\/p>\n

May, 2026<\/strong><\/h1>\n
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Chilean Sea Bass from Alkeme<\/strong><\/a>, One of Santa Fe’s Very Best Restaurants<\/figcaption><\/figure>\n

SANTA FE’S BEST RESTAURANTS<\/strong>:\u00a0 \u00a0There’s a lot of wisdome and credibility in the introduction to The Adventurist Magazine’s feature on “The 12 Best Restaurants in Santa Fe<\/strong><\/a>.”\u00a0 The Adventurist declared “The best restaurants in Santa Fe understand that history isn\u2019t something to hang on the wall. It\u2019s something to cook with, revise, argue with, and hand across the table<\/em>.”\u00a0 It’s a bold compilation showing both forward-thinking and respect for tradition.\u00a0 It honors relative newcomers as well as long-time staples.\u00a0 \u00a0The list includes such audacious newcomers as Alkeme<\/strong><\/a>, Escondido,<\/strong> <\/a> Joseph’s Culinary Pub<\/strong><\/a> and Horno<\/strong><\/a>. while according due reverence for such stalwarts as Cafe Pasqual<\/strong><\/a> and Geronimo<\/strong><\/a>.<\/p>\n

MICHELIN-WORTHY RESTAURANTS IN NEW MEXICO<\/strong>:\u00a0 In August, 2026–for the very first time ever–worthy New Mexico restaurants may finally be accorded the distinct honor of being selected among restaurants recognized by Michelin.\u00a0 Michelin honors represents the pinnacle of global culinary achievement. Fewer than 0.1% of restaurants worldwide earn a Michelin star.\u00a0 The esteemed Michelin Guide awards distinctions based on five universal criteria: ingredient quality, flavor harmony, culinary mastery, chef’s personality, and menu consistency. The Adventurist went out on a limb in naming “15 Michelin Worthy Restaurants in New Mexico<\/strong><\/a>.”\u00a0 Among luminaries The Adventurist deemed worthy of Michelin honors are Alkeme<\/strong><\/a>, Campo at Los Poblanos<\/strong><\/a>, La Boca, <\/strong><\/a> The Love Apple<\/strong><\/a> and Geronimo<\/strong><\/a>.\u00a0 At the very list, it’s an interesting list.\u00a0 At best, it’s a list of some of New Mexico’s most enchanting eateries.<\/p>\n

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Pan-Seared Organic Duck From The Love Apple<\/strong><\/a> in Taos<\/figcaption><\/figure>\n

THE DISH THAT FUELED THRILLER<\/strong>:\u00a0 That would be the “other” Thriller, otherwise known as the “king of pop.” That would be the Michael Jackson who sold over 500 million records worldwide.\u00a0 A Substack article<\/strong><\/a> from Mani Niall, formerly Michael Jackson’s personal chef, revealed that Jackson’s cravings while preparing to release his “best-selling album of all time” included red chile enchiladas, the recipe for which originated at the long-shuttered Golden Temple in Santa Fe.\u00a0 Niall shares his recipe in a very enlightening and interesting article.<\/p>\n

NEW MEXICO’S BEST ITALIAN RESTAURANT<\/strong>:\u00a0 Research data reveals there are (as of early 2026) approximately 37,779 to 44,848 dedicated Italian restaurant businesses in the U.S.. Throw in restaurants showcasing Italian-style dishes such as pizzerias and the number exceeds 90,000. Whatever the true number is, there’s no denying Italian cuisine is among of the most popular cuisines in the country. The Takeout which purports to “making your life better through food” took on the challenge of finding the “Best Italian Restaurant in Every US State<\/strong><\/a>.”\u00a0 The Takeout’s choice for the Land of Enchantment’s best Italian eatery is Santa Fe’s Andiamo<\/strong><\/a>.\u00a0 Here’s what the feature had to say:\u00a0 “Serving New Mexico with extraordinary Italian staples in Santa Fe, Andiamo has demonstrated impressive staying power, celebrating more than three decades in operation. Named among the best Italian restaurants in local rankings, this eatery is often cited by critics as having incredible house-made pastas, swoon-worthy crispy polenta, and classics like chicken piccata, chicken marsala, spaghetti bolognese, and more<\/em>.”<\/p>\n

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Tacos From El Chile Toreado<\/strong><\/a> in Santa Fe<\/figcaption><\/figure>\n

NEW MEXICO’S BEST TACO<\/strong>:\u00a0 In the young adult novel North of Happy<\/strong><\/a>, Aldi Asaid describes the perfect taco: “”It’s also a taco that will make you hunger for more tacos like it, for more tacos at all, for food, the joy of it, the beauty of it. A taco that makes you hungry for life and that makes you feel like you have never been more alive. Nothing short of that will do<\/em>.\u201d\u00a0 Only In Your State compiled a list of the “50 Best Taco Shops in the U.S. That Are Actually Worth The Hype<\/strong><\/a>” that probably includes one or ten tacos worth the hype, tacos that will take you north of happy.\u00a0 Its choice for New Mexico’s best taco is El Chile Toreado<\/strong><\/a>, a James Beard-nominated food truck from Santa Fe.\u00a0 Here’s what the feature had to say: “Run by Berenice Medina \u2014 a Le Cordon Bleu graduate \u2014 and her father, Luis, El Chile Toreado has been a Santa Fe fixture for over 20 years. The tacos blend traditional Chihuahua recipes with New Mexican flair, earning a James Beard nod in the process. This is rare territory: a taco stand operating at a culinary level that could justify fine-dining prices, served out of a humble kitchen that keeps it accessible. Order whatever they have. Trust Berenice<\/em>.”<\/p>\n

NEW MEXICO’S BEST BURGER<\/strong>:\u00a0 Charles Kuralt, the beloved American journalist, author, and television broadcaster believed “You can find your way across this country using burger joints the way a navigator uses stars<\/em>.” In his travels, Kuralt made his way to several burger joints.\u00a0 Among his favorites was The Owl Cafe and Bar<\/strong><\/a> in humble San Antonio, New Mexico.\u00a0 \u00a0In the spirit of the avuncular CBS icon, “Only In Your State” sought out the “50 Best Burgers Across the U.S<\/strong><\/a>.,” one per state.\u00a0 New Mexico’s best is a neighbor to Kuralt’s favorite burger in the Land of Enchantment.\u00a0 That, of course, can only mean the Buckhorn Tavern<\/strong><\/a>.\u00a0 Here’s what “Only In Your State” has to say:\u00a0 “Buckhorn Tavern boasts a seriously stacked resume: the Buckhorn Burger is iconic, landing on Bobby Flay Throwdown on Food Network, and more. So what’s in the Buckhorn Burger? It’s a green chile cheeseburger with mustard, tomato, lettuce, chopped onion, and pickle, and Only In Your State readers claim it absolutely belongs on any burger lover’s bucket list<\/em>.”<\/p>\n

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John Martin Prepares to Polish Off a Sausage and Mushroom Pizza at Sergio’s<\/strong><\/a> (Photo Courtesy of Lynn Garner)<\/figcaption><\/figure>\n

RISE AND SHINE FOR NEW MEXICO’S BEST BREAKFAST<\/strong>:\u00a0 Not all of us are “morning people.”\u00a0 Some of us wake up grumpy and need a few minutes (or hours) to get going.\u00a0 Perhaps we’d be in a better mood if we were breakfast people.\u00a0 In that vein, Reader’s Digest published a list of “Breakfast Faves From Every State.”\u00a0 According to the feature, the breakfast dish New Mexicans love most is huevos rancheros: “In the Land of Enchantment, breakfast comes with a question–red or green?\u00a0 That is, which type of Hatch sauce to top a plate of sunny-side up eggs nestled on lightly fried tortillas (beans and cheese optional).\u00a0 On the side, a warm sopaipilla dipped in honey takes the edge of the spice<\/em>.”\u00a0 Interestingly, breakfast burritos were listed as Arizona’s breakfast fave.<\/p>\n

April, 2026<\/strong><\/h1>\n
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Chef Justin Pioche<\/strong><\/a>, Sister Tia and “Momager” Janice<\/figcaption><\/figure>\n

NEW MEXICO CHEFS INTRODUCE INDIGINOUS CUISINE ON CHOPPED:<\/strong> Santa Clara Pueblo\u2019s Ray Naranjo and Fruitland\u2019s Justin Pioche made the Land of Enchantment very proud during an April 21st edition of The Food Network’s “Chopped” program. In an episode titled \u201cIndigenous Inspiration,\u201d the chefs created meals using mystery ingredients.\u00a0 In addition to the two New Mexican chefs, the competition featured Mariah Gladstone (Blackfeet\/Cherokee) and Jessica Walks First (Menominee).\u00a0 Each chef was required to prepare a three-course meal across appetizer, entr\u00e9e, and dessert rounds, with one chef eliminated each round.\u00a0 Chef Naranjo was the second chef eliminated despite having prepared a delectable dish praised by the judges.\u00a0 When the smoke cleared and judging had concluded Chef Pioche<\/strong><\/a> was declared winner of the competition and $10,000 in prize money. I’ve had the opportunity to enjoy Chef Pioche’s outstanding cuisine several times and consider him one of the very best chefs in the Land of Enchantment.\u00a0 In conversations with him, I’ve found him to be very insightful and erudite.\u00a0 It was a pleasure to see those traits on display for the entire country to hear.\u00a0 \u00a0It was heart-warming to hear him credit the inspiration behind his cooking:\u00a0 “My mom and my sister have always been my rock.”\u00a0\u00a0<\/em>In years of visiting family owned-and-operated restaurants, I’ve never met a closer family than the Pioches.\u00a0 They are truly inspiring.<\/p>\n

AMERICA’S BEST HOT DOG COMES FROM ALBUQUERQUE:\u00a0 <\/strong>In the spirit of college basketball\u2019s big dance, The64, <\/a><\/strong>an interactive online platform that hosts bracket-style competitive voting tournaments launched a national competition in search of America\u2019s best hot dog.\u00a0 Two Duke City purveyors\u2013Urban Hot Dog Company <\/a><\/strong>and Clowndog\u00a0Hot Dog Parlor<\/a><\/strong> were among the contestants.\u00a0 The winning purveyor of hot dogs was determined through an 18-day tourna ent with six rounds of voting. The outcome was solely in the hands of the public (which did not have to show proof of identity to cast their votes).\u00a0 When all votes were tallied and the dust had settled, the Urban Hot Dog Company was named America’s Best Hot Dog.\u00a0 If you’re familiar with some of the other hot dogs in the competition, you know just what an amazing feat it is for Albuquerque voters to stand up for our favorite local purveyor.\u00a0 Impressively, Clowndog made it to the second round of 32 restaurants.<\/p>\n

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Popper Like It’s Hot From Say Cheese. (Photo Courtesy of Sarita)<\/figcaption><\/figure>\n

IN DEFENSE OF PRODIGIOUS PASTRAMI PORTIONS<\/strong>:\u00a0 If you don’t already have a subscription ($10 per month) to Downtown Albuquerque News<\/strong><\/a> (DAN), you owe it to yourself to subscribe.\u00a0 DAN, \u00a0“Just quality journalism, delivered by that lowest of high-tech methods: email.<\/em>” is an outstanding source of all the local news that’s fit for consumption.\u00a0 Which brings to mind pastrami.\u00a0 In its daily round-up of news tidbits, DAN mentioned Gil’s Thrilling review of Kaufman’s New York<\/strong><\/a> in Albuquerque.\u00a0 My review outed Kaufman’s pastrami sandwich…”for being merely “New Mexico good.” It was perhaps one-fifth the size, he noted, of the pastrami one offered by Katz’s Delicatessen, the New York City icon where Harry – but especially Sally – once enjoyed a famous cinematic meal<\/em>.”\u00a0 Perhaps in response to my review, Kaufman’s is now offering beefier pastrami sandwiches–the “Metropolis,” which features eight ounces of meat for $24.99, and the “Big Apple,” which carries a full pound and goes for $40.<\/p>\n

NEW MEXICO’S ICONIC FOOD<\/strong>: Only in Your State recognizes that “Across the country, every state has at least one dish so deeply rooted in its culture that it becomes a defining symbol of the place itself. From the East Coast to the West Coast and beyond, these iconic foods tell stories of history, immigration, agriculture, and local pride\u2014often becoming just as recognizable as the destinations they come from<\/em>.\u00a0 In a feature describing “15 Iconic Dishes That Put Their States on the Map<\/strong><\/a>” the Land of Enchantment was lauded for our sacrosanct and official state vegetable: “New Mexico\u2019s iconic dishes are defined by their unmistakable use of red and green chiles, earning the state its signature \u201cChristmas\u201d style. Favorites like enchiladas, green chile stew, and sopapillas highlight a blend of Native American, Spanish, and Mexican influences. The result is a bold, spicy cuisine that\u2019s unlike anywhere else in the U.S.”<\/em><\/p>\n

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Refried Beans With Shreddec Cheese From La Sierra<\/strong><\/a><\/figcaption><\/figure>\n

NEW MEXICO BOASTS TWO OF ROUTE 66’S BEST RESTAURANTS<\/strong>:\u00a0The 100 year anniversary of the commissioning of Route 66 is replete with official Centennial celebrations, events, and a revival of “Mother Road” nostalgia are occurring throughout 2026, particularly between April and November.\u00a0 The historic 2,448-mile highway spanning from Chicago to Santa Monica meanders through the Land of Enchantment which can proudly boast of two restaurants highlighted in Only In Your State’s list of “13 Must Visit Restaurants Along Route 66.<\/strong><\/a>”\u00a0 \u00a0 Albuquerque’s iconic 66 Diner<\/strong><\/a> and the Indian Pueblo Kitchen<\/a><\/strong> join such legendary restaurants as Ted Drew’s Frozen Custard and The Big Texan Steakhouse<\/strong><\/a>.<\/p>\n

ALBUQUERQUE MAKES DISGRACEFUL LIST<\/strong>:\u00a0 A 2026 Real Estate<\/strong><\/a> analysis of overall food scene quality, variety, and consistency, listed U.S. cities considered “underperformers compared to top culinary destinations.”\u00a0 Among the ten cities garnering this notoriety was Albuquerque (with the caveat “outside of local cuisine”).\u00a0 \u00a0Aargh!\u00a0 This divisive list was obviously compiled by someone who depleted Walter White’s entire supply of “Blue Sky<\/strong><\/a>.”<\/p>\n

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Unbelievable List<\/figcaption><\/figure>\n

HAVE YOU EVER HEARD OF FRITO PIE<\/strong>?: It’s been established that the Frito pie actually originated in the Lone Star State.\u00a0 While Texas may lay claim to having invented this delicious dish, it’s the Land of Enchantment that has perfected it.\u00a0 In its compilation of “10 Regional Dishes You’ve Probably Never Heard Of”<\/strong><\/a>\u00a0 The American Facts listed the Frito pie as one of “America’s most wonderfully weird regional specialties<\/em>.”\u00a0 \u00a0No mention was made of Texas.\u00a0 Here’s what the feature had to say:\u00a0 “This isn’t plated food\u2014it’s literally served in a torn-open bag of Fritos corn chips, topped with red or green chile, cheese, and onions. You eat it with a plastic fork while standing at a high school football game or state fair.\u00a0 The dish embodies New Mexico’s chile-obsessed culture, where “red or green?” is practically the state motto. The Fritos get soggy in all the right ways, absorbing the spicy chile while maintaining just enough crunch to remind you they’re there<\/em>.”<\/p>\n

March, 2026<\/strong><\/h1>\n
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Cheesecake Flight From Pazzi (Photo Courtesy of Lynn Garner)<\/figcaption><\/figure>\n

NEW MEXICO REPRESENTED IN JAMES BEARD FOUNDATION FINALISTS LIST;\u00a0\u00a0<\/strong>The James Beard Foundation (JBF) has announced its 2026 finalists.\u00a0 Only two of the Land of Enchantment’s purveyors of food or adult beverages made the list.\u00a0 Albuquerque’s Bow & Arrow Brewing Company<\/strong><\/a> is a finalist in the “Outstanding Bar” category, while Steve Riley of Mesa Provisions<\/strong><\/a>, also in Albuquerque, was named one of five finalists in the “Best Chef – Southwest” category.\u00a0 Chef Riley was a semifinalist in the best chef category in 2024.<\/p>\n

NEW MEXICO BOASTS OF ONE OF 13 TOP PIE SHOPS IN AMERICA<\/strong>: Pi Day is an annual, worldwide celebration of the mathematical constant \\(\\pi \\) (pi).\u00a0 Pi Day is held on March 14 (3\/14) because 3, 1, and 4 are the first three significant digits of the number. Founded in 1988 by physicist Larry Shaw at the Exploratorium, it celebrates the ratio of a circle’s circumference to its diameter, often marked by eating pie.\u00a0 In 2009, Pi Day was designated an official US holiday albeit a holiday for which employees don’t get the day off.\u00a0 Pi Day should always be celebrated by a slice (or ten) of pie.\u00a0 In commemoration of Pi Day, Only In Your State published a feature highlighting the 13 Top Pie Shops in America<\/strong><\/a>.\u00a0 Only one New Mexican eatery made it to the lucky thirteen and it’s not a Pie Town eatery.\u00a0 It’s The Range<\/strong><\/a>, a beloved Bernalillo and Albuquerque staple.\u00a0 Only In Your State’s savvy recommendation” “The\u00a0<\/em>Green Chile Apple Pie<\/a><\/strong>\u00a0at\u00a0<\/em>The Range Caf\u00e9\u00a0offers an original spin on a familiar recipe, featuring crisp apples mixed with roasted green chiles and crunchy pine nuts. This unexpected combination perfectly represents New Mexico\u2019s unique tastes. With several locations and a laid-back, Southwestern-style vibe, this caf\u00e9 is a regional favorit<\/em>e.”<\/p>\n

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Shoyu Ramen From Oni Noodles<\/strong><\/a><\/figcaption><\/figure>\n

NEW MEXICO WELL REPRESENTED IN THE BIG HOT DOG DANCE<\/strong>:\u00a0 Every year, many of us test our knowledge of this year’s version of college basketball by filling in tournament brackets listing our picks of the 64 teams invited to the “big dance.”\u00a0 Invariably, many of us are dispatched early because some small school team upsets a collegiate powerhouse (or the Lobos).\u00a0 In the spirit of college basketball’s big dance, The64,<\/strong><\/a> an interactive online platform that hosts bracket-style competitive voting tournaments launched a national competition in search of America\u2019s best hot dog.\u00a0 Two Duke City purveyors–Urban Hot Dog Company<\/strong><\/a> and Clowndog Hot Dog Parlor<\/strong><\/a> were among the contestants.\u00a0 The winning purveyor of hot dogs was determined through an 18-day tournament with six rounds of voting. The outcome was solely in the hands of the public (which did not have to show proof of identity to cast their votes).<\/p>\n

NEW MEXICO BOASTS ONE OF THE WORLD’S BEST COMFORT FOODS: <\/strong>Comfort foods have the unique ability to evoke memories from childhood.\u00a0 The very best comfort foods serves a nourishment for the soul and the body.\u00a0 American media would have you believe we all grew up enjoying mac and cheese, grilled cheese sandwiches and mashed potatoes.\u00a0 Hence every list of comfort foods includes these and similar offerings.\u00a0 Growing up in Northern New Mexico, all my comfort foods included red and (or) green chile.\u00a0 It made me happy to read Matador’s list of “Comfort Foods From Around The World<\/strong><\/a>” even with the attrocious spelling of “chili.”\u00a0 According to the list, “chili verde” is a comfort food for those of us who live in Mexico and the Southwest.\u00a0 According to Matador: “It\u2019s a spicy and intensely satisfying stew with a rich smoky flavor from the green chilies and can be made with pork or vegan. It\u2019s also super versatile \u2014 eat it on its own, with a side of fresh flour tortillas for dipping, or smother it on a burrito or scrambled eggs<\/em>.\u201d<\/p>\n

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The “Flamethrower” Smash Burger from Fuego 505 Rotisserie<\/strong><\/a><\/figcaption><\/figure>\n

NEW MEXICO MAY BE LAND-LOCKED, BUT WE’VE GOT PRETTY GOOD SEAFOOD<\/strong>:\u00a0 Critics and food essayists like to apologize for New Mexico’s “landlocked” location as the excuse for the Land of Enchantment not having the same type of superb seafood as coastal states.\u00a0 While it’s true that our enchanted state may not offer the same just-off-the-boat seafood soirees as other states, many of our restaurants have fresh seafood flown in daily.\u00a0 \u00a0When Yelp compiled its list of the “Best Seafood In Each State<\/strong><\/a>,” Yelp didn’t default to one of the state’s seafood restaurants.\u00a0 Instead, its choice for New Mexico’s best seafood was Albuquerque’s Sa! Thai<\/a><\/strong>.\u00a0 Here’s what Yelp’s forward-thinking writers had to say: “Sa Thai satands out for its fresh seafood offerings, including craveable dishes like fish pla lad prik (crispy fish in spicy sweet chili sauce), shrimp -packed jungle noodles, and rich curries or stir-fries with your choice of shrimp or fish.\u00a0 Yelpers love the bright, casual vibe, attentive service, and the ability to customize heat level–making this a satisfying stop for seafood fans and food lovers alike<\/em>.”<\/p>\n

NEW MEXICO’S TOP DESSERT<\/strong>:\u00a0 Food.com which self-glosses as the “favorite community of home cooks<\/em>” compiled a list of the “Best Desserts in Each State<\/strong><\/a>.”\u00a0 If you’re thinking sopaipillas with honey or the biscochito (New Mexico’s official state cookie), you’d be wrong.\u00a0 Food.com believes the Land of Enchantment’s top dessert is natillas, a “grandmother approved desert with Spanish flair.”\u00a0\u00a0<\/em>Best of all, Food.com provided a “ready in 20 minutes” recipe<\/a>.<\/strong><\/p>\n

FEBRUARY, 2026<\/strong><\/h1>\n
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Super Quesadilla with Barbacoa and Queso From Las Villas Taqueria<\/strong><\/a><\/figcaption><\/figure>\n

SANTA FE AMONG AMERICA’S BEST FOODIE TRIPS:\u00a0\u00a0<\/strong>After many an excursion across the fruited plain, what often remains the most memorable is the meals we experienced.\u00a0 Yes, even more than sites and culture.\u00a0 Yahoo Travel writer Denny Jensen is a foodie after my own heart…or is that stomach?\u00a0 \u00a0 That’s evident in the “Six Best Foodie Trips in the US,<\/strong><\/a>” a list I’ll study next time we venture out.\u00a0 One of the six dining destinations on the list is Santa Fe.\u00a0 Most of the article focused on New Mexican cuisine, but no foodie trip to Santa Fe would be complete without a lesson at the\u00a0Santa Fe School of Cooking<\/a><\/strong>, “which offers a variety of demonstration and hands-on classes, including traditional New Mexican, contemporary Southwest and Native American dishes. The school also offers food tours of the area<\/em>.”<\/p>\n

NEW MEXICO’S BEST SOUL FOOD RESTAURANT RESIDES IN ALBUQUERQUE<\/strong>:\u00a0 For denizens of the Land of Enchantment, “soul food” is any dish made with red and (or) green chile.\u00a0 For the rest of the country, soul food is a traditional African American cuisine originating from the Deep South, deeply rooted in history, creativity, and survival.\u00a0 Let’s face it.\u00a0 New Mexico just doesn’t have many soul food restaurant options meeting the conventional definition of soul food.\u00a0 The few soul food restaurants we have, however, are terrific.\u00a0 MSN compiled a list of the “Best Soul Food Restaurants in the U.S.<\/strong><\/a>“.\u00a0 New Mexico’s representative on the list is a great one.\u00a0 Here’s what MSN has to say about Frank’s Famous Chicken and Waffles<\/strong><\/a>:\u00a0 “Frank’s Famous Chicken and Waffles is Seth Rogen-approved, but he isn’t the only one who’s in love with the soul food joint. Based in New Mexico, hungry customers are infatuated with the establishment’s chicken and waffles, along with a variety of other side dishes, including red beans and rice, fried okra, coleslaw, and candied yams. It’s hard to go wrong here.”\u00a0\u00a0<\/em>If you’re curious about the Seth Rogan reference, the movie icon visited Frank’s in 2016.<\/p>\n

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Banana Pudding from Rudy’s Country Store & Barbecue<\/strong><\/a><\/figcaption><\/figure>\n

NEW MEXICO’S BEST KNOWN FOOD<\/strong>:\u00a0 That’s easy, right?\u00a0 The Land of Enchantment is widely known for our sacrosanct red and green chile.\u00a0 Food and Wine, which self-glosses as “the global authority on food and drink culture<\/em>” should know better.\u00a0 In a feature listing the “Best Known Food In Every State<\/strong><\/a>,” the so-called “global authority<\/em>” decided New Mexico is best known for our “green chilis and enchiladas<\/em>.”\u00a0 Chilis?\u00a0 What the heck are chilis?\u00a0 To compile its list, Food and Wine surveyed about 5,000 people.\u00a0 Respondents indicated California offers the best cuisine overall. Respondents from each state were asked to list the flavors and dishes they believe represent their state.\u00a0 Californians highlighted Mexican cuisine, burgers, and shrimp tacos as three specific points of pride. Although The Golden State took the top prize, it was closely followed by New York, Texas, Louisiana, and Florida as other states renowned for food.<\/p>\n

GAS STATION OFFERING BOLD FLAVORS<\/strong>:\u00a0 When you think gas station food, you either picture such snacks as chips and candy.\u00a0 Every once in a while, you might find a gas station offering hot dogs that resemble Egyptian mummified animal waste.\u00a0 Dailywise, an AI generated application available on the Apple Store published a feature indicating “Some of New Mexico’s Best Kept Culinary Secrets Are Tucked Away Inside a Gas Station<\/strong><\/a>.”\u00a0 The gas station with “bold flavors and hometown charm<\/em>” isn’t in Santa Fe or Albuquerque.\u00a0 It’s a spot near Raton that\u2019s turning heads \u2013 and filling bellies and it’s inside an Alta Quick Shop at a Conoco station.\u00a0 It\u2019s called Alfonso\u2019s Mexican Food.\u00a0 According to Dailywise, at Alfonso’s you’ll “find hearty portions, homemade tortillas, and a menu packed with everything from chile rellenos to vegan-friendly plates. The service is fast, the staff is warm, and the food tastes like someone\u2019s abuela is cooking in the back<\/em>.”<\/p>\n

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Fish and Chips From The Kosmos<\/strong><\/a> (Photo Courtesy of Lynn Garner)<\/figcaption><\/figure>\n

GLOBETROTTING WRITER NAMES SANTA FE’S BEST RESTAURANTS<\/strong>:\u00a0 On The Travel Abstract written by Megan (no surname provided), the blogger explains that “Currently, I work 36 hours a week and utilize weekends and 5 weeks of vacation to fit in as many experiences as possible.<\/em>”\u00a0 Would that it was possible for\u00a0 me to share in that pursuit.\u00a0 Not the 36 hours a week of work.\u00a0 Just the travel.\u00a0 One of her recent sojourns was to Santa Fe where she compiled a list of Santa Fe’s Best Restaurants<\/strong><\/a>.\u00a0 If forced to choose a lunch and dinner option, Megan listed Sazon and Cafe Pasqual\u2019s as stand outs in her mind. It’s hard to debate other restaurants on her list.<\/p>\n

NEW MEXICO’S BEST SOUP<\/strong>:\u00a0 Auguste Escoffier, the famous French chef, restaurateur and culinary writer who popularised and updated traditional French cooking methods, proclaimed “Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite.”\u00a0 Every culinary culture in the world has a beloved soup for which it is renowned.\u00a0 So does every state.\u00a0 Only In Your State compiled a list of the “50 Best Soups Across The Country<\/strong><\/a>,” listing the one soup for which each state is known and where you can find it.\u00a0 According to this compilation, the Land of Enchantment’s best soup comes from High Noon<\/strong><\/a> in Albuquerque’s Old Town.\u00a0 Predictably, that soup is green chile stew.\u00a0 Here’s what the feature had to say:\u00a0 “This historic and (maybe) haunted restaurant in Old Town is known for its steaks, but don’t sleep on its sole soup dish\u2014green chile stew. High Noon does the classic New Mexico dish justice with tender pork, roasted green chile, potato, tomato, and onion served with a tortilla<\/em>.”<\/p>\n

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Three Pistachio Baklava and One Peanut Butter Baklava from Anatolia Mediterranean<\/strong><\/a><\/figcaption><\/figure>\n

IS DINERS, DRIVE-INS AND DIVES A DEATH KNELL FOR NEW MEXICO RESTAURANTS<\/strong>:\u00a0 The Food Network’s most popular recurring series has long been Diners, Drive-Ins and Dives.\u00a0 \u00a0 According to Wikipedia, “Diners, Drive-Ins and Dives\u00a0has been on the air for\u00a0over 18 years, having originally premiered on the Food Network on April 23, 2007. Hosted by\u00a0Guy Fieri, the show began as a special in November 2006 before becoming a regular series, and has since produced over 45 seasons and hundreds of episodes. The popular show has showcased some 36 of New Mexico’s finest restaurants<\/a>.\u00a0\u00a0<\/strong>It has long pained me to see just how many of those restaurants featured on “Triple D” have closed down.\u00a0 Statistically, approximately 18-20% of restaurants featured on the show have closed, with over 224+ closures documented by 2024.\u00a0 \u00a0By my count, eleven of New Mexico’s restaurants featured on Triple D have closed.\u00a0 That’s almost one-third of them.<\/p>\n

JANUARY, 2026<\/strong><\/h1>\n
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Chef Steve Riley of Albuquerque’s Mesa Provisions<\/strong><\/a>, Now a Two-Time James Beard Foundation Semifinalist for “Best Chef-Southwest”<\/figcaption><\/figure>\n

NEW MEXICO WELL REPRESENTED IN JAMES BEARD FOUNDATION AWARD SEMIFINALIST LIST:\u00a0 \u00a0<\/strong>The Land of Enchantment had another strong showing in the 2026 James Beard Foundation Awards nominations.\u00a0 Eight New Mexico names have moved beyond the nomination stage into the semifinalist category, several reprising previous year’s nominations.\u00a0 “Best Chef – Southwest” nominees were Steve Riley of Albuquerque’s Mesa Provisions<\/a>,<\/strong> Graham Dodds of the NOSA Restaurant & Inn in Ojo Caliente and Danny Caballeros of Ardovino’s Desert Crossing in Sunland Park.\u00a0 \u00a0Chef Riley also made the JBF semifinalist list in 2024.\u00a0 \u00a0The Burque Bakehouse<\/a><\/strong>, a 2024 semifinalist in the “Outstanding Bakery” category earned another semifinalist nod.\u00a0 \u00a0Albuquerque’s Bow & Arrow Brewery is a semifinalist in the “Outstanding Bar” category while Albuquerque’s Daydream Run Bar earned a semifinalist honor in the “Best New Bar” category.\u00a0 The next stage will see the semi-finalist list whittled down on March 31st.\u00a0 \u00a0Survivors will then head to the James Beard Restaurant and Chef Awards Ceremony on Monday, June 15, 2026 in Chicago. Please note that Michelin is also now scouring potential honorees in New Mexico’s food scene.<\/p>\n

LET A JAMES BEARD AWARD FINALIST PREPARE YOUR MEAL:\u00a0\u00a0<\/strong>If you’ve never had a meal prepared for you by Chef Justin Pioche, you’ve missed out on one of the best dining experiences you could ever have.\u00a0 In 2023, Chef Justin was a finalist for the James Beard Foundation\u2019s \u201cBest Chef \u2013 Southwest\u201d honor.\u00a0 Though he did not win the award, he gave the culinary world notice that his unique approach to food inspired by and deeply-rooted in his Navajo heritage is going places.\u00a0 You won\u2019t find Chef Justin and the Pioche family operating out of a permanent brick-and-mortar location.\u00a0 Instead, a dining experience with the chef is centered around LorAmy<\/strong><\/a>, a pop-up dining series in which Chef Justin presents a varying seasonal menu (usually around eight courses), inspired by his Navajo culture. Unexpected palate-pleasing twists and turns titillate and wow diners\u00a0 as the Pioche family puts their hearts on a plate.\u00a0 A LorAmy dining experience is slated in Farmington for February 28, 2026 at 6PM.\u00a0 To make reservations, please call 505-258-2907.\u00a0 You’ll not only fall in love with Chef Justin’s innovative cuisine, you’ll marvel at how well he and his family work together.<\/p>\n

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Let a James Beard Best Chef – Southwest Chef Prepare Your Meal<\/figcaption><\/figure>\n

NEW MEXICO IS A PLACE TO LOVE<\/strong>:\u00a0 In the inaugural episode of Season 9 of Samantha Brown’s Places to Love<\/strong><\/a>, the effusive hostess treks through the original Route 66 as it meanders through the Land of Enchantment.\u00a0 During every episode of the Emmy award-winning PBS series, Samantha explores destinations to love by focusing on their unique cultural experiences and passionate people.\u00a0 Unlike many travel shows, she immerses herself in those cultural experiences.\u00a0 Places to Love also includes visits to restaurants to love.\u00a0 Gallup was one of the Route 66 destinations along her journey.\u00a0 In Gallup she dined at\u00a0 Earl’s Family Restaurant<\/strong><\/a>, enjoying a humongous fry bread taco.\u00a0 Though it didn’t make the final cut, Samantha also visited Albuquerque’s legendary Mary & Tito’s<\/strong><\/a>.\u00a0 My friend (and Mary’s doting grandson) Jordan Knight admitted to being a bit starstruck at the perpetually smiling hostess.\u00a0 I would probably be drooling.<\/p>\n

ALBUQUERQUE EATERY A MUST-STOP ALONG ROUTE 66<\/strong>:\u00a0 On 11 November 2026, Route 66 celebrates its 100th anniversary,\u00a0 To commemorate this momententous occasion, major celebrations, festivals, and events planned across the eight states it traverses throughout the year.\u00a0 USA Today’s “10 Best” joined in the parade of well-wishers with it’s feature on the best restaurants along Route 66<\/a><\/strong>.\u00a0 The only honoree from New Mexico’s segment of Route 66 was (most fittingly) Albuquerque’s 66 Diner<\/strong><\/a>.\u00a0 Here’s what 10 Best had to say: “Opened since 1987, the fittingly named 66 Diner takes customers back in time to the 1950s, with a retro atmosphere complete with a working soda fountain, jukebox, and servers dressed in period attire.\u00a0 Based at what was once a Phillips service station, this diner serves classic road food like burgers and shakes. That’s in addition to New Mexico-themed specials like the green chile chicken bacon mac and cheese and the Pile Up, a heaping pile of pan-fried potatoes with chopped bacon or sausage, green chiles, eggs, cheese, and green chile sauce. The diner also has a gluten-free menu<\/em>.”<\/p>\n

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Layered Eggplant from Joe’s Pasta House<\/strong><\/a> in Rio Rancho<\/figcaption><\/figure>\n

NEW MEXICO’S BEST SANDWICH ACCORDING TO ONLY IN YOUR STATE<\/strong>:\u00a0 Actor Danny DeVito is a tough guy to impress.\u00a0 During a trip to Italy, he didn’t seem overly impress by one of Lo Stivale’s most famous sites: “I’ve been to the Leaning Tower of Pisa. It’s a tower, and it’s leaning. You look at it, but nothing happens, so then you look for someplace to get a sandwich<\/em>.”\u00a0 At least he has his priorities right.\u00a0 Who among us doesn’t look for sandwiches when we need succor or to sate our hunger?\u00a0 Only In Your State recognizes that “There are few foods as universally loved\u2014or endlessly customizable\u2014as the sandwich, and across the U.S., this simple concept has been elevated into an art form.”\u00a0\u00a0<\/em>In recognition of the sandwich, it compiled a list of the 50 Best Sandwiches in America<\/strong><\/a>–one sandwich per state.\u00a0 According to the list, New Mexico’s best sandwich comes from Albuquerque’s Cheese & Coffee<\/strong><\/a>.\u00a0 Here’s what Only In Your State had to say: “What started as a cheese and coffee shop has since evolved into\u00a0Albuquerque’s favorite sandwich shop.<\/strong> With two locations (one in Uptown and one in Downtown), you won’t be far from either location whether you’re a local or visitor. Scratch soups and speciality sandwiches feature local bread and produce, including the state’s famous green chile<\/em>.<\/p>\n

SANTA FE RESTAURANTS AMONG AMERICA’S MOST ROMANTIC<\/strong>:\u00a0 Two of Santa Fe’s very finest restaurants have been named among OpenTable\u2019s Top 100 Romantic Restaurants in the U.S.<\/strong><\/a> for 2026.\u00a0 Helmed by James Beard Foundation “Best Chef – Southwest” chef\u00a0 Fernando Olea, Sazon<\/strong><\/a> offers a memorable dining experience unlike any other.\u00a0 Open Table described Saz\u00f3n this way:\u00a0 “Originally from Mexico City, Chef Fernando Olea, formerly Chef of Epazote, has been enthralling diners in Santa Fe since 1991. Chef Olea creates sophisticated flavors using Old Mexico\u2019s indigenous and culinary traditions alongside ingredients from around the world. His menu is deliberately small, featuring fresh and locally sourced produce and meats when possible<\/em>.”\u00a0 Also making the Most Romantic Restaurant list was Geronimo.\u00a0 Here’s what Open Table had to say: “Geronimo has established a reputation as THE place to dine in Santa Fe. Tradition and innovation merge at this Canyon Road legend, where simplicity and understatement reign. New Mexico’s only Mobil 4 star and AAA 4 Diamond rated restaurant. Winner of TripAdvisor’s Top 10 Restaurants in the United States<\/em>.”<\/span><\/p>\n

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Deliciousness From the St. James Tearoom<\/figcaption><\/figure>\n

SAVORING ALBUQUERQUE’S BEST SOUPS<\/strong>:\u00a0 According to analysis released by Legal Sports Report $1.71 billion will be legally wagered in the United States on the Super Bowl.\u00a0 \u00a0With only two teams to wager on, the odds are high that your chosen team will win.\u00a0 Such is not the case when the Roadrunner Food Bank’s Souper Bowl comes around every year.\u00a0 At the Souper Bowl, almost fourty of the Duke City’s finest restaurants compete for the distinction of being named Souper Bowl Champion.\u00a0 The Souper Bowl is the Roadrunner Food Bank’s largest fund-raising event and my very favorite culinary event of the year.\u00a0 This year, nearly 1,500 people enjoyed soups and desserts, participated in raffles and listened to live music.<\/p>\n

SANTA FE SAVORS SOUP, TOO<\/strong>:\u00a0 In Santa Fe, The Food Depot held its 30th annual Souper Bowl, the most delicious fundraiser of the year! At Souper Bowl, attendees got to taste a variety of soups from two dozen talented chefs while supporting The Food Depot’s hunger-relief programming.\u00a0 \u00a0The following were determined to be the event’s most sumptuous soups:<\/p>\n

Best Cream and Best Overall<\/strong>: Cowgirl BBQ\u2019s<\/strong><\/a> Shiitake Mushroom Soup by Chef Ismael Garcia-Gomez – The Cowgirl BBQ
\nBest International<\/strong>: Dr. Field Goods Bar and Grill\u2019s<\/strong><\/a> Butter Chicken Soup by Chef Josh Gerwin – Josh Gerwin
\nBest Seafood<\/strong>: Delancey Street Catering\u2019s Green Chili Clam Chowder by Chef Richard Wheeler
\nBest Vegetarian<\/strong>: The Dirty Dragon\u2019s Dragonfruit Soup by Chef Lauren Roberts<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

NEW MEXICO SENATOR HONORED BY JAMES BEARD FOUNDATION:\u00a0 Although the Land of Enchantment’s chefs and restaurants were shut out in the James Beard Foundation’s 2026 honor roll, Senator Ben Ray Lujan was named a James Beard Impact Award honoree. Impact Awards recognize people who work to push for standards that create a more equitable, sustainable and economically viable restaurant industry and food system for producers, workers and consumers. Luj\u00e1n was honored for his work leading Senate Democrats in introducing bipartisan legislation to prevent funds for the Supplemental Nutrition Assistance Program (SNAP) and the Special Supplemental Nutrition Program for Women, Infants and Children (WIC) from being withheld during the government shutdown in 2025. Late in the year, Luj\u00e1n also led the caucus in introducing the Restoring Food Security for American Farmers and Families Act, which was designed to repeal cuts to the SNAP program passed into law as part of a Republican spending bill last summer. JAMES BEARD FOUNDATION (JBF) HONORS SANTA FE CHEF:\u00a0 Although Chef Marc Qui\u00f1ones,\u00a0 executive chef at La Fonda on the Plaza in Santa Fe, was not among honorees celebrated in Chicago during the Foundation’s 2026 awards presentation, the talented and acclained chef earned a significant honor.\u00a0…<\/p>\n","protected":false},"author":1,"featured_media":84568,"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":[533],"tags":[],"class_list":["post-69423","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-announcements"],"yoast_head":"\nRed and Green: New Mexico's Food Scene is On Fire - June, 2026 - 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=69423\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Red and Green: New Mexico's Food Scene is On Fire - June, 2026 - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"NEW MEXICO SENATOR HONORED BY JAMES BEARD FOUNDATION:\u00a0 Although the Land of Enchantment’s chefs and restaurants were shut out in the James Beard Foundation’s 2026 honor roll, Senator Ben Ray Lujan was named a James Beard Impact Award honoree. Impact Awards recognize people who work to push for standards that create a more equitable, sustainable and economically viable restaurant industry and food system for producers, workers and consumers. Luj\u00e1n was honored for his work leading Senate Democrats in introducing bipartisan legislation to prevent funds for the Supplemental Nutrition Assistance Program (SNAP) and the Special Supplemental Nutrition Program for Women, Infants and Children (WIC) from being withheld during the government shutdown in 2025. Late in the year, Luj\u00e1n also led the caucus in introducing the Restoring Food Security for American Farmers and Families Act, which was designed to repeal cuts to the SNAP program passed into law as part of a Republican spending bill last summer. 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