Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of Moveable Feast with Relish, host Curtis Stone is joined by chef Martin Rios, co-owner of Santa Fe’s award-winning Restaurant Martin, and Chef Leslie Chavez, who shares her strong background in catering and pastry in New Mexico. Together, they visit The Rooted Leaf and Celestial Bee, a farm that produces exquisite bee honey and fresh, highly cared-for produce. They also visit a local chile farmer to see how Chimayo chile, a local heritage pepper, is dried and ground. At a colorful hacienda in Santa Fe, chef Rios makes rosemary-roasted turnips and chef Chavez makes a sopapilla with the locally sourced honey.
Santa Fe, New Mexico (803)
Recipes from this episode
This starter is perfect on a hot summer day.
Grilling the corn, onion, and peppers for the calabacitas will give them great flavor. Alternatively, you can broil the vegetables in the oven on a rimmed baking sheet until they become lightly charred.
Fun to eat, these are like grown-up nachos. If you end up with leftover avocado cream, it’s delicious on poached, scrambled, or fried eggs, on toast, in a sandwich, or as a dip.
Marinated in lime, garlic, and chilies then kissed by the smoke of the grill and the bacon this shrimp sings with flavor.