From the heart of the Andes comes Taos chef Roberto Joe Najarro-Huaman

Peruvian cuisine is as varied and rich as a colorful Andean tapestry. Hearty indigenous ingredients have mixed with Spanish, Japanese and African culinary traditions, resulting in a fusion of cultures and flavors. Originally published in Taos News Photos: Katharine Egli Lima-born chef Roberto Joe Najarro-Huaman has been living in Taos for around five years, but…

Cooking with your hands, your mind and your heart at Ranchos Plaza Grill

Taos-born and raised Adam Medina grew up in a family that loved to cook. “My father was a chef and had a catering business for many years,” he said. “I often helped him so my culinary training started early.” Story and pictures originally published in Taos News. Photos: Katharine Egli Medina was originally interested in…

Ray Naranjo, Executive Chef at El Monte Sagrado, at work En la cocina Photo: Katharine Egli Images and story originally published in Taos News Ray Naranjo, Executive Chef at El Monte Sagrado, has a personal motto that keeps him going in life and in the kitchen. “I feel I need to work until my heroes…

Second acts: four women blaze new trails after retirement

Originally published in Taos News Bonnie Lee Black According to the latest U.S. Census Bureau, many baby boomer women, currently between sixty and seventy-five years old, are expected to live into their nineties. But exactly does that mean for them? For a long time, “life after sixty” meant slowing down, working less, or not working…

Aceq: fun comfort food and esoteric wines

Chef Johnny Treasaigh Photo: Katharine Egli Picture and story originally published in Taos News With an extensive wine selection and unique house-made specialties, Aceq has been called “a hidden gem in Arroyo Seco” by a number of patrons. The restaurant has outstanding reviews in Yelp and other online guides. Owner and Sommelier Michael Wagener and…

Chef Dillon Tisdel: “food is the great connector”

Originally published in Taos News Photo taken from Chef Tisdel’s website  Chef Dillon Tisdel is a big advocate of plant-based food. Inspired by Ayurvedic teachings and macrobiotic philosophy (eating grains and local vegetables, and avoiding highly processed foods and most animal products) Tisdel uses a holistic approach in both her kitchen and her life. “I…

Loretta Oden: Native chef and culinary trendsetter

Story and image originally published in Taos News Photo:  Katharine Egli Loretta Oden, a member of the Citizen Potawatomi Nation, opened the first restaurant in the country that showcased the indigenous foods of America—The Corn Dance Café, established in Santa Fe in 1993. “I wanted to promote the healthy food that Native people ate before…