Biscochitos: a traditional New Mexico treat

  The name comes from the Spanish word bizcocho used in its diminutive form, biscochito. But there is nothing “diminutive” about these spicy, anise-flavored cookies. They are utterly satisfying, and, like so many delicious treats, loaded with carbs. Their main ingredients are flour, sugar, baking powder, and lard. Story originally published in Taos News The…

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…

Jethro’s Genuine Texas Barbeque: “the King and Queen of BBQ”

Originally published in Taos News When the 2015 Best of Taos Award for best BBQ went to a restaurant located in Angel Fire, Shera Maher and Richard Nance knew exactly what kind of business they were going to get into. “It was clear that Taos needed its own authentic BBQ place,” said Maher. And that…

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…

Chef Dooling: using food like a painter’s palette

Photo: Tina Larkin; image published in Taos News Story originally published in Taos News Chef Adam Dooling remembers being keenly interested in food since childhood. One of his first kindergarten projects was to write and illustrate a Chinese menu. “My mom still has it,” he said. “And I was always helping her and my aunts…

Leonel’s Tamales opens restaurant in town

  Leonel Aragon started his life as an entrepreneur in 2009, selling tamales from the back of his red pick-up (la troquita) in the Super Save parking lot. A few months later he upgraded to a trailer located in the same spot and had it for four years. “We had a loyal clientele right from…

Myths of Living in the Southwest: Debunked

Taos Ski Valley Guest Post This post is by James Lander of the couponing website, Couponing.com. They strive to provide the most authoritative and comprehensive repository of couponing information available on the web. For many Americans, the Southwest seems like part of a completely different country; with its vast deserts and relatively small presence in…