Santa Fe Reporter - Food Writing http://www.sfreporter.com/santafe/articles.sec-26-1-food-writing.html <![CDATA[Yo Quiero Taco Bonsai - The local Asian taco drought has ended]]>
By: Rob DeWalt
The long wait for a steady stream of Asian/Mexican fusion street food in Santa Fe has finally come to an end. Sure, we have plenty of taquerías and fusion joints, but for some reason, the Asian taco has remained somewhat elusive. This is surprising]]>
<![CDATA[Lunch Launchpad - Santa Fe’s food-truck landscape gets a lift from the Street Food Institute]]>
By: Rob DeWalt
On Friday morning, the east-facing side of the New Mexico Roundhouse became a launching pad for something both sides of the aisle tend to agree on without much heated debate: great food. The Stre]]>
<![CDATA[Resolution: Get Your Goat (or Lamb) - Ditch that tired sweet-and-sour nonsense for the Lunar New Year]]>
By: Rob DeWalt
On Thursday, Feb. 19, the Chinese lunar calendar puts the Year of the Horse back in the stable until 2026 to make room for the Year of the Goat, and some restaurants in town are ready to party down for the occasion.]]>
<![CDATA[Drunk in Love - Booze up Valentine’s Day dessert with some local flair]]>
By: Rob DeWalt
I miss many aspects of the restaurant business, but I don’t miss working in one on Valentine’s Day.
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<![CDATA[Come on Pipil Now - Smile on your plátanos at Restaurante El Salvadoreño]]>
By: Rob DeWalt
Although it would be more fun to imagine that there is cache of magic deliciousness crystals buried beneath the blacktop expanse at Cerrillos and Siler roads the truth is a bit more practical. ]]>
<![CDATA[Wingin’ It - Because hot sauce is for Super Sunday, suckers]]>
By: Rob DeWalt
When I was a much younger lad, the voracious consumption of Buffalo-style hot wings was one of the few ways I thought I could assert my burgeoning manhood in front of those I wished to impress.
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<![CDATA[Dumpling Dream - Talin Market pop-up will dissolve your case of the Mondays]]>
By: Julie Ann Grimm
When it comes to dumplings, it’s no contest. Asian beats American, hands-down.
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<![CDATA[Peppering the Landscape - Jalapeño’s has relocated again, deliciousness intact]]>
By: Rob DeWalt
If anyone gets to claim the current title of restaurant-hopscotch champion of Santa Fe, it has to be Raul Aboytes, the brains behind Jalapeño’s.]]>
<![CDATA[A Year in Mad Flavor - A look back at Santa Fe’s 2014 food scene is reason enough to keep celebrating]]>
By: Rob DeWalt
In any American town the size of Santa Fe or larger, the restaurant/food scene is commonly a fluid, ever-shifting beastie.]]>
<![CDATA[They Got Game (and More!) - Culinary Academy pop-up feasts keep students—and chef-instructors—on their toes]]>
By: Rob DeWalt
Located inside the Santa Fe Culinary Academy (SFCA), The Guesthouse, as it is aptly called, serves as the academy’s student-run restaurant: a stylish, fully functioning dining room and kitchen manned primarily by students in the academy’s professional culinary program.]]>
<![CDATA[A Trinity of Tamales - Unwrap the goodness]]>
By: Enrique Limón
Much like the scent of green chiles tumbling in a roaster indicate summer’s halfway point, the stockpiling of tamales rings in the holiday season at many a Hispanic household and beyond.
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<![CDATA[Book ’em, Raaga - For new cookbook, chef “Paddy” finds inspiration close to home]]>
By: Rob DeWalt
Santa Fe is lucky to have so many great chef/restaurant owners and pen-wielding gastronomes at its disposal. We are spoiled, really, by the breadth of cuisine to be eaten and celebrated in a mid-sized, landlocked berg.
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<![CDATA[Come to Her Window - Design Center eatery delivers flavor, affordability]]>
By: Enrique Limón
The Kitchen Window is the new kid on the Design Center’s restaurant block.]]>
<![CDATA[Take a Post-Thrill Chill Pill - After a hard day of shredding pow pow, you’ve earned a relaxing night on the town]]>
By: Rob DeWalt
I have to confess something: I have not been on a pair of skis—or anything that flies down a snowy hill with a breakable human being intentionally attached to it—since about 1983.
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<![CDATA[Loafing Around: Jive Turkey Edition - Satisfying vegetarians at the contemporary holiday table means more than mashing up some extra potatoes—although that probably wouldn’t hurt]]>
By: Rob DeWalt
When SFR asked me to come up with an alternative to the turkey as a central component of the holiday table I settled on navigating completely unfamiliar territory: the vegan “roast.”]]>
<![CDATA[Time Machine - Drinking chocolates hint at history]]>
By: Julie Ann Grimm
Wrapping the hands around a hot mug and sipping a steaming brew has an obvious attraction.]]>
<![CDATA[Let’s Get Stew-pid - With these three local versions of green-chile stew, a cup or bowl will soothe your soul and warm your frozen heart]]>
By: Rob DeWalt
Northern New Mexico’s affinity for green chile stew knows no particular season.
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<![CDATA[Sour Power - Despite initial obstacles, new pickle business brines on]]>
By: Enrique Limón
Barrio Brinery is committed to bringing fine fermented foods to the Santa Fe market.
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<![CDATA[The Last Supper - Sunday dinner prix fixe thrills]]>
By: Julie Ann Grimm
Whatever Sunday dinner means to you, this family is ready to spread the table. ]]>
<![CDATA[Squash the Squash Spectacle! - The seasonal onslaught of pumpkin-spice-flavored items has got to stop. Here’s how you can help]]>
By: Rob DeWalt
Can we have an honest discussion about the dehumanizing and demoralizing nature of the pumpkin spice craze?]]>