Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher Lujan who grows ancient heirloom blue corn in the high-elevation mountains of the Taos Pueblo and learns about its significance to indigenous cultures. Curtis finds more fresh produce at Matt Romero Farms, where they grow everything from oats to heirloom varietal chiles. He brings all these ingredients together with the help of Chef Andrew Horton, who believes in simple dishes and rustic cooking, and Chef Chris Maher, who owns Cooking Studio Taos, where the feast is held. The chefs elevate New Mexican cuisine by preparing a meal of beautiful blue corn cakes followed by local lamb tacos and a green chile stew.
Taos, New Mexico (503)
Recipes from this episode
The sweet, rich flavor and creamy texture of the beef resides well with the crisp vegetables and briny bite of cornichons. Working with raw meat while it is partially frozen firms the texture so that you can get clean cuts, which can be difficult especially when making fine slices.