{"id":97,"date":"2011-03-13T11:35:38","date_gmt":"2011-03-13T18:35:38","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=97"},"modified":"2018-07-19T18:34:19","modified_gmt":"2018-07-20T00:34:19","slug":"joshs-barbecue-santa-fe-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=97","title":{"rendered":"Josh’s Barbecue – Santa Fe, New Mexico (CLOSED)"},"content":{"rendered":"
\n
\"Josh's
<\/span> Josh’s Barbecue in Santa Fe<\/span><\/figcaption><\/figure>\n

Perhaps indicative of the world becoming more broad-minded and accepting, “peasant food” (which usually includes traditional foods of specific regions) is now looked upon as a culinary art form in which skillful cooks are celebrated for employing the wisdom of the ages to prepare wonderful meals using inexpensive, generally\u00a0home-grown, ingredients.<\/span><\/p>\n

In France, the term peasant food is actually translated as “food of the country” because it is usually associated with poor rural farmers.\u00a0 In Laos, Vietnam and Thailand, peasant food is regarded as a visible tribute to the inherited knowledge culled by generations of peasant food producers honing the ideal cuisine of their regions. In the United States, three of the most obvious examples of down-home, regional peasant food are our own New Mexican cuisine, Louisiana Creole and of course, barbecue.\u00a0 To generations, this is comfort food at its very best, the delicious bounty of a rustic life. <\/span><\/p>\n

Alas, as a commercial enterprise, barbecue restaurants often seem to perpetuate a bumpkinly stereotype.\u00a0 The “template” seems to include red and white checkered cloth tablecloths adorning oak tables, cute ceramic pig figurines on the counters and country music blaring from a tinny stereo.\u00a0 At the extreme end of this stereotype, you might even see bails of hay, barbed wire and steel buckets serving in some fashion as part of the “ambiance.” <\/span><\/p>\n

\"Chile
<\/span> Chile con queso with carne adovada<\/span><\/figcaption><\/figure>\n

Josh’s Barbecue is at the opposite end of the spectrum, situated in a sophisticated edifice with exposed duct work on the ceilings, stainless steel appliances and other modern restaurant accouterments.<\/span><\/p>\n

You’ll\u00a0 have to look hard for the trappings of the stereotypical barbecue restaurant.\u00a0 Sure, there’s a colorful saddle by the railing behind which diners queue up, but it has a utilitarian purpose–it holds laminated menus which diners study before they place their order.\u00a0 the most “countrified” ornamentation on the walls are several framed picture of decorative, multi-hued cowgirl boots.<\/span><\/p>\n

Josh’s launched in April, 2006 in Santa Fe’s then brand new San Isidro Plaza.\u00a0 It is adjacent to the parking garage at the multiplex theater complex and is one of several new strip malls and businesses in the city’s burgeoning southwest sector. Josh’s Barbecue wasn’t even open yet when the May, 2007 edition of Santa Fean<\/em> magazine went to press with its “Chef’s Picks” issue in which the city’s chefs were surveyed about their favorite dining venues.\u00a0 Although the public had yet to savor Josh’s handiwork, his restaurant garnered a “best new restaurant” vote with one chef confiding “I’ve tasted Josh’s recipes and his is the best barbecue around.”<\/span><\/p>\n

\"A
<\/span> A three meat plate<\/span><\/figcaption><\/figure>\n

The Josh behind this enterprise is Josh Baum, a graduate of the Scottsdale Culinary Institute, a Le Cordon Bleu affiliated school.\u00a0 His spangled resume includes tenure as sous chef at the Old House Restaurant under the tutelage of executive chef Martin Rios, a culinary icon in the City Different and beyond.<\/span><\/p>\n

As the unnamed chef confided, Josh’s barbecue may indeed be the best barbecue around.\u00a0 His restaurant had been open for just under a month when we first visited.\u00a0 I wondered if the lengthy queue of diners waiting to place their orders\u00a0 would be there months later or if the long line was characteristic of the “new restaurant syndrome.” Studying the mesmerized faces of diners besotted by the aroma of smoked meats, I surmised that these diners would probably be back.\u00a0 After our meal, I became certain Josh’s would become their favorite barbecue restaurant in Santa Fe, perhaps New Mexico.<\/span><\/p>\n

The menu includes several barbecue favorites as well as some interesting localized twists to favorites such as a green chile coleslaw, green chile flecked cornbread, chile con queso with smoked carne adovada and smoked carne adovada.\u00a0 The best deal is a two- or three-meat plate with two sides, especially if a dining companion orders different meats than you do.<\/span><\/p>\n

\"Another
<\/span> Another three meat platter, this one with smoked carne adovada<\/span><\/figcaption><\/figure>\n

On each table (sans red and white checkered tablecloth) is a carousel with three different sauces: a “seasonal” sauce, a “traditional” sauce and a “traditional hot” sauce.\u00a0 Purists will argue that well-smoked meats need no ameliorants and that sauces mask inferior barbecue. <\/span><\/p>\n

Josh’s smoked meats need absolutely no sauce, but if you’re so inclined, these sauces might just blow you away, especially if you don’t waste your time trying to discern the genesis of their unique flavors.\u00a0 The sensational seasonal sauce, made with blackberries, honey and bourbon is reflective of Josh’s inventiveness.\u00a0 The traditional hot sauce creates a nice warming sensation at the back of your throat. <\/span><\/p>\n

One appetizer sure to become a local favorite is the chile con queso with carne adovada.\u00a0 We’re not talking smallish shards of carne here.\u00a0 Covered in a creamy cheese concoction are large chunks of smoked porcine perfection.\u00a0 The thin tortilla chips were in trouble when they had to bear the weight of the carne adovada so you might want to dispense with them and use a fork.<\/span><\/p>\n

\"The
<\/span> The Slammer (Pulled Pork and Polish Sausage)<\/span><\/figcaption><\/figure>\n

The chile con queso is also available with pulled pork and similar to its counterpart with carne adovada, there’s pulled pork a plenty on this appetizer.\u00a0 This isn’t your Velveeta con queso.\u00a0 It’s thick, rich and utterly delicious.<\/span><\/p>\n

Josh obviously understands his clientele by offering a wedge of green chile flecked cornbread with each plate.\u00a0 This cornbread isn’t dessert sweet or crumbly as some cornbread tends to be.\u00a0 Neither is it dominated by the green chile.\u00a0 Instead it melds the best of a quintessential rural (peasant) Southeastern bread with the very best the Southwest has to offer–a piquant New Mexico green chile. <\/span><\/p>\n

The taste of green chile is somewhat more prevalent in the green chile coleslaw, one of several available “sides.”\u00a0 This coleslaw is light on the salad cream and heavy on flavor, particularly of the “sneak up on you” green chile and of pepper.\u00a0 It is the antithesis of the Colonel’s runny, cloying coleslaw.<\/span><\/p>\n

\"Smoked
<\/span> Smoked Chicken Taquitos<\/span><\/figcaption><\/figure>\n

The meats are all delicious: fall-off-the-bone ribs; tender, smoky pulled pork; incendiary hot links; juicy and tender brisket; spicy Polish sausage and a uniquely wonderful smoked carne adovada (which would have been made even better with a flour tortilla).\u00a0 This is barbecue at its finest, a step up from what might be considered “peasant food” but still a progeny of the best in down-home cooking traditions.<\/span><\/p>\n

Meats are available by the half pound, on plates, as family meals and as sandwiches. \u00a0Your best sandwich bet just might be “The Slammer<\/em>” because you get to choose one meat and one sausage, both of which are engorged between sesame seed burger buns barely able to contain all the meat piled on them. \u00a0Polish sausage and pulled pork make a surprisingly good combination with the spicy, smoky sausage serving as an interesting foil for the delicate pulled pork. <\/span><\/p>\n

One of the most delicious qualities of Josh’s smoked meats is that they’re not heavily saturated with smoke.\u00a0 There’s just enough smoke to let you know it’s there, just enough to imbue it with the unmistakable bouquet of wood fragrance.\u00a0 That’s all Josh’s turkey club<\/em> needs to set it apart from the boring day after Thanksgiving leftover turkey sandwich.\u00a0 Well, that and crisp bacon, avocado, mayo, tomato and lettuce.\u00a0\u00a0 This is simply one of the very best turkey club sandwiches I’ve ever had.\u00a0 It’s not a multi-layer skyscraper of a sandwich as some club sandwiches tend to be.\u00a0 The turkey is sliced into generous quarter-inch thickness and it’s the star of a sandwich imbued with all-star accompaniment.
\n<\/span><\/p>\n

\"\"
<\/span> Smoked turkey club sandwich<\/span><\/figcaption><\/figure>\n

Among the New Mexico inspired barbecue specialties are smoked chicken tacquitos. Most tacquitos, it seems, are cigar-shaped and tightly wrapped corn tortillas with a dryish chicken and bean amalgam. At Josh’s, the tacquitos are thick and moist, packed with delicious smoked chicken almost juicy enough to have come from a chicken stew. The tacquitos are served with a mildly piquant salsa that seems tailor made for the lightly crisp tortilla shells and their pronounced corn flavor.<\/span><\/p>\n

With Josh’s Barbecue around, you won’t hear too many Santa Feans deliberate the merits of barbecue from Memphis, Kansas City, the Carolinas or Texas.\u00a0 That’s because they’re too busy smacking their lips and uttering yummy sounds as they enjoy the city’s very best barbecue.
\n<\/span><\/p>\n

Josh’s Barbecue<\/span><\/strong>
\n3486 Zafarano Drive
\nSanta Fe, New Mexico<\/strong><\/span><\/p>\n

LATEST VISIT<\/strong>:\u00a013 March 2011
\n# OF VISITS<\/strong>: 4
\nRATING<\/strong>: 22<\/span><\/strong>
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Chile Con Queso, Green Chile Coleslaw, Pulled Pork, Smoked Carne Adovada, Cornbread, Ribs, Hot Links, Pulled Pork Sandwich, Brisket Sandwich, Turkey Club<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Perhaps indicative of the world becoming more broad-minded and accepting, “peasant food” (which usually includes traditional foods of specific regions) is now looked upon as a culinary art form in which skillful cooks are celebrated for employing the wisdom of the ages to prepare wonderful meals using inexpensive, generally\u00a0home-grown, ingredients. In France, the term peasant food is actually translated as “food of the country” because it is usually associated with poor rural farmers.\u00a0 In Laos, Vietnam and Thailand, peasant food is regarded as a visible tribute to the inherited knowledge culled by generations of peasant food producers honing the ideal cuisine of their regions. In the United States, three of the most obvious examples of down-home, regional peasant food are…<\/p>\n","protected":false},"author":1,"featured_media":47157,"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":[8,595,262,141,142],"tags":[],"class_list":["post-97","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barbecue","category-closed-in-2012","category-closed","category-new-mexico","category-santa-fe"],"yoast_head":"\nJosh's Barbecue - Santa Fe, New Mexico (CLOSED) - 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=97\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Josh's Barbecue - Santa Fe, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Perhaps indicative of the world becoming more broad-minded and accepting, “peasant food” (which usually includes traditional foods of specific regions) is now looked upon as a culinary art form in which skillful cooks are celebrated for employing the wisdom of the ages to prepare wonderful meals using inexpensive, generally\u00a0home-grown, ingredients. In France, the term peasant food is actually translated as “food of the country” because it is usually associated with poor rural farmers.\u00a0 In Laos, Vietnam and Thailand, peasant food is regarded as a visible tribute to the inherited knowledge culled by generations of peasant food producers honing the ideal cuisine of their regions. 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