Chili is delicious and nutritious, easy on the budget, and a great dish for your Super Bowl party.
El Pinto Restaurant’s owners, Jim and John Thomas, say the secret to making exceptional guacamole is not to squash the avocado, but to coarsely chop it with a knife while it’s in the bowl.
New Mexican cooking expert Jane Butel suggests making red chile from powders, not pods.
The Queen of Southwestern cooking, Jane Butel, shares her secrets for sopaipilla success.
“I have a degree in accounting,” Pratt Morales says, smiling broadly. “But I didn’t want to become a CPA; I wanted to be a baker.”
John and Jim Thomas, aka “the salsa twins,” are the Smothers Brothers of New Mexican cuisine.
Jane Butel could make sopaipillas in her sleep. The delicate pillows of fried dough are the doughnut of the Southwest and Jane’s made a million of them.
There’s something amazing and wonderful happening at Casa Vieja, a new restaurant housed in a 300-year-old adobe in the farming village of Corrales, New Mexico.
This neighborhood hangout is an insider’s place reserved for those in the know and it’s a little gem.
El Pinto’s food has been served for Cinco de Mayo at the White House, and the restaurant’s walls are festooned with celebrities like Clint Black and Mick Jagger who love the food.
Walk to the back of the Los Ranchos Liquor Store and turn right. There’s a heavy metal door with a small grated opening. Knock and wait for a voice behind the door to demand, “What’s the password?”