Category Archives: New Mexico

Monroe’s: Anglo Names, New Mexican Food, Part I

Monroe’s New Mexican Food

No, this restaurant wasn’t named after Marilyn, even though its origins date back to 1962, the year the glamorous blonde movie star died. It started as a small chile parlor that the founder, a Scandinavian named Monroe Sorensen, named it after himself. Two decades later, it was bought by Miguel Diaz, not a native New Mexican either. Diaz was born in Puerto Rico, grew up in New York, worked at a Jewish deli in the Bronx and, as Albuquerque author Sally Moore recounted in Culinary New Mexico, “For a time he played minor league ball, eventually finding his way to Albuquerque where he rented a kitchen and opened a snack bar…[and] when Sorensen wanted to sell, Miguel stepped up to the plate.”

There are now two Monroe’s, a simpler one in what was originally a garage near Old Town and a slightly fancier one, where we ate yesterday. The New Mexican food is uniformly good at both. Monroe’s boasts that it serves more the 150,000 pounds of chile annually. That says something in a city where you can’t take a step without tripping over someplace that sells chile!

There seemed to be quite a lot of natural light in the high-ceilinged restaurant, so I didn’t use a flash — and I was so busy chatting a munching that I didn’t check the images. Now that they are on my computer, I see that a lot of them are darker than I would have wished. Those dark sauces just didn’t photograph well.

I usually prefer pico de gallo to smooth salsa, but Monroe’s is go-o-o-od. It is rich and flavorful, with complex spices and a real kick. The chips are tortillas, cut up and fried, which have a different texture than pre-made chips.

The chile cheeseburger is Monroe’s signature, here with crisp onion rings. Fries or sweet potato fries are among the other options. Chunky green chile is the whole reason for ordering this burger.

Monroe’s menu lists several combination plates. This one features an enchilada, a tamale and a taco, plus beans (my husband ordered double beans in place of rice.

The taco component of the combo plate actually was served separately, so as not to soak the crisp tortilla shell.I chose a blue corn tortilla to encase a single chicken enchilada in a rich, dark, near-mole sauce.

Monroe’s is at 1520 Lomas NW, Albuquerque; 505-242-1111, and 6051 Osuna NE, Albuquerque; 505-881-4224.

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Scenes from the Corrales Growers’ Market

New Mexican agricultural enclave hosts alluring twice-weekly farmers’ market

This historic highway marker in Corrales, New Mexico, explains that “San Isidro, patron saint of farmers, is the traditional guardian of the valley.”

Today, locals residents of this village of some 7,300 inhabitants have instituted an aggressive farmland preservation program that keeps the northward sprawl of Albuquerque and the southward sprawl of Rio Rancho at bay. These efforts are aided by Corrales’s location between the Rio Grande River to the east and across the river, by the Sandia Indian Reservation.

The Corrales Growers’ Market held on Sundays and Wednesdays features fresh New Mexico-grown produce; greens, vegetables herbs and fruits, plus local honey, jams, baked goods, salsas and other agricultural products. Oh yes, you can buy a T-shirt, hat or market basket too.

New Mexico is known for its chiles. Buy a basket from the grower…

…and this chap will roast them for you on the spot for two bucks.
Dried corn for soup or to cook up with beans and chile seasonings are as local as you can get.

A colander of Egyptian Walking Onions, a hardy species that grows and grows and grows — at least in the Rio Grande Valley’s benign climate. I don’t know how they would fare in Colorado, but now I’m kind of sorry that I didn’t buy a set to give them a try.

This must have been a great season for cucumbers when a grower can sell them for just 25 cents a piece.

South Mountain Goat Dairy, located on the east side of the Sandia’s, sells its farmstead goat cheeses, milk and yogurt at the Corrales Growers’ Market. The the green green chile-studded cheese is fantastic.
Donna Lockridge, a partner in the dairy that was established in 2004, tended to the popular stand.
Preserves, barbecue sauce and a fantastic uncooked, frozen jam are hallmarks of Duke’s Raspberry Ranch. The Albuquerque Journal ran a profile of raspberry wrangler Madelyn Hastings just a few weeks ago.

Schwebach Farm’s sweet corn, which our Albuquerque friends bought for dinner last night,
is just as sweet as the sign claims. The family also operates a farm store near Moriarty in the Estancia Valley, where they have been farming for some 40 years.
Heirloom tomatoes are a great seasonal treat.

Why didn’t I get the name of this fig and date farmer? I did buy a carton of fresh figs — one of three varieties he was selling — and I almost succumbed to the temptation of buying a hardy Chinese date tree that isn’t really a date tree but whose fruit tastes like dates and has a date-like pit. His button reads, “I Give a Fig.”

Chef Jim White’s Sunday Market offers assembled-to-order breakfast burritos…

…topped with a choice of red or green chili — or “Christmas” if you want them both.

Shop, eat, enjoy — and listen to live entertainment

Indian Eats at Indian Market

Fry bread, Navajo tacos, red and green chili and other Native American specialties

Santa Fe’s Indian Market, established in 1922, is the country’s pre-eminent showcase and sales venue for Native American art. Some 1,200 artists from 100 tribes attract tens of thousands of visitors to Santa Fe, despite the August heat. Amid the artists’ stalls in the city’s historic Plaza, one sells Native American specialties.

Half a block off the Plaza, in what is normally a parking lot, food vendors set up their mobile stands from which they sell Southerwestern favorites. I wanted to take some photos, so I went to this makeshift food court shortly after 10:00 a.m., before hungry crowds gathered.

Stop at This Light for Stellar SW Cuisine

Award-winning Taos chef Joseph Wrede’s Old Blinking Light brings a Southwestern spark to Highlands Ranch

Colorado has spawned five Food & Wine Best New Chefs, but not all of them remain in the state. Therefore, it seems like a bit of culinary neighborliness that Joseph Wrede, a Best New Chef in 2000, has imported his Southwestern flair from New Mexico to suburban Denver. When he established Joseph’s Table in 1995, he was an innovator on the Taos restaurant scene and an early adopter of sourcing seasonal, local ingredients whenever possible. He was sole owner/chef there when he was named to F&W’s top ten list and is now director of culinary operations for (and also a partner in) the Taos Restaurant Group, including one, the Old Blinking Light, in the Denver area. Lucky us.

The group currently operates three restaurants in Taos. Joseph’s Table, a fine-dining restaurant, relocated from its original, modest quarters to the classy La Fonda Hotel on the town’s historic Plaza. They also took over the former Tim’s Chile Connection at mile marker 1 on the Ski Valley Road and renamed it the Old Blinking Light (and wine shop) and recently purchased Lambert’s of Taos from Zeke and Tina Lambert. Wrede’s plan is to retain the 19-year-old restaurant’s traditional American cuisine and, as he diplomatically puts it, assure that each dish is “executed properly.” Lambert’s has always been good and is getting better, but with refinements rather than dramatic changes. And then there’s the Taos catering company that fed the guests at Julia Roberts’s wedding.

The original Old Blinking Light, a barn-like red and green chili cantina, is set amid sagebrush outside of town. The name makes sense to Taoseños, who know to turn to the restaurant “where the old blinking light was” before the highway department removed it. There, the name has meaning. Here, it elicits of shrug of incomprehension in the context of a mega-subdivision where nothing is old. The Colorado namesake, opened three years ago, serves a more sophisticated and refined brand of Southwestern cuisine. It was easy to get over the disconnected name and the charmless locale as soon as I tasted the superlative Southwestern and Southwest-accented dishes.

While committed to Taos, Wrede also has Colorado ties. A graduate of Regis University, he went to New York for culinary training and returned to Denver where he worked with Sean Kelly at Aubergine and with Pat Perry at Highland’s Garden Cafe until he answered the siren call of northern New Mexico. Wrede (below left), who spends about a week a month in Colorado, is indeed the “director of culinary operations,” not the “dictator of culinary operations.” He sets a general style and price level as guidelines for each restaurant’s chef, but he doesn’t write the menu or create the dishes. Wrede believes that it is important for chefs to “have ownership” of their food, and that is just dandy for executive chef Tony Cahill (right), who was born in Texas, raised in Denver and graduated from the Art Institute of Colorado’s restaurant program.

I’d previously heard of the Old Blinking Light, but until a press dinner there yesterday evening, I had never eaten there. Cahill and his kitchen crew prepared a tasting menu derived from their regular menu. As we gathered, we sipped Gruet Brut from New Mexico and nibbled on carbonated red grapes before proceeding to the table for a small-plate feast. In sampling a number of dishes, we found recurrent themes from the Wrede & Co. respertoire: stuffed chiles, risotto, Mexican crema, tomato butter sauce, avocado and no beans. Partway through the sampling, we shifted from bubbly to still wines. From Washington State came a Dr. Loosen “Eroica” Riesling and from Sonoma, a Pedroncelli “Mother Clone” Zinfandel.

Flash-Fried Avocado

A plump pillow of delicately fried mashed avocado on a crisp green chip with a bit of pico de gallo on top.

Warm Beet Salad Two disks of purple beets alernating with two disks of golden ones on one end of a rectagular plate and a lovely little mixed-green salad with purple onions, toasted pecans and a honey-jalapeño vinaigrette the other.

Cheesy Grit-Stuffed Jalapeños

I’m not wild about the name of this dish. It reminds me of recipes from old community cookbooks or winners of a recipe contest sponsored by Kraft. Still, I really loved every bite. Large fire-roasted jalapeños stuffed with white cheddar grits (a phrase I find more appealing that the word “cheesy”) came with the OBL’s signature tomato butter sauce with some added seasonings.

Paprika Risotto-Stuffed Relleño

This dish is similar to the stuffed jalapeño. Both are composed of starches stuffed into chiles, baked and served with tomato butter and crema. I liked the opportunity to try them one after another to discern the similarities and the differences. On the regular menu, this is served as an entrée with the traditional cheese relleño and ratatouille.

Ceviche Tostada

A crisp tortilla, set on a rice foundation, displays a ceviche of King crab and tiger shrimp that were marinated in citrus and then served with sliced avocado and a squiggle of crema, with lime wedges on the side.

Pork Tamale
Masa and pork go together like peanut butter and jelly. OBL’s comes open-faced and bathed in red and green chile. The salad on the side is a combination of tomatillo, tomato and purple onion with lime dressing and crema.

Grilled Wild King Salmon

Gently grilled salmon was balanced on top of a crisp-fried risotto cake and served with a fine orange-chipotle hollandaise. The risotto cake is a cross-cultural staple at Joseph’s Table that is an exemplary base for the salmon.

Chocolate Soup

A sinfully rich, superlative chocolaty dessert soup served with fresh strawberries and whipped cream. Sorry. No picture.

Price check: At dinner, appetizers, $7-$13; salads and stews, $5-$9; entrées, $15-$18 (plus a couple of dishes at market price); sides, $1-$6; desserts, $5-$0, plus a $12 cheese platter.

The Old Blinking Light Kitchen & Cocktails (the full name) is in the Highlands Ranch Town Center, 9344 Dorchester Street (off the Lucent Drive exit from C-470), Highlands Ranch; 303-346-9797.

Santa Fe (NM) Comes to Santa Fe (Boulevard)

Upscale NM Eater to CO

The Santa Fe Tequila Company, an upscale (but moderately priced) New Mexican eatery, celebrates its grand opening next week, bringing swanky Santa Fe-style cuisine and ambiance to Denver’s burgeoning five-block Art District on Santa Fe. Santa Fe cuisine is that fortuitous blending of Spanish, Mexican, Cowboy and Pueblo Indian culinary cultures, presented with style and flair, and usually accompanied by tequila (straight with lime and salt or in mixed drinks), sangria or wine; beer optional).

The new restaurant is the brainchild of Bill Kennedy and Joe Falko. Kennedy brought a club, lounge and tapas bar called The 9th Door to LoDo. Falko is in the real estate biz, but his passion for Santa Fe cuisine is palpable when he talks about this new venture. Kevin Marquet, executive chef at The 9th Door (and before that at MODA Ristrorante and a couple of country clubs), has assumed that role at the Santa Fe Tequila Company too. He has created such dynamite lunch specialties as a chili cheeseburger served with Spanish-style aïoli (derived from Marquet’s tapas time, no doubt) and fall-off-the-bone cowboy-style ribs at dinner (I’m not guessing at the provenance of that dish).

The restaurant with tequila with in its middle name stocks 60 tequilas, some with little known labels, some very moderately priced ($4-$5 a shot) to ultra-pricey premium labels (up to $80 a shot). Food prices are reasonable too, with entrées $8 to $12 lunch and $12 to $18 at dinner.
The restaurant is at 901 West Tenth Street, Denver; 303-534-7900.

Just as Santa Fe authenticity is coming to Denver, the original bastion of Santa Fe cuisine has changed hands. Mark Miller who is credited with creating this distinctive modern New Mexican cuisine has sold the Coyote Cafe that he founded to a quartet of new managing partners (Sara Chapman, Tori Mendes, Quinn Stephenson and Eric DiStefano), all of whom have been associated with the Santa Fe, NM, restaurant. Chapman and Stephenson began busing tables there as teenagers, which makes for a nice culinary Cinderella story. Mendes has been managing the restaurant for more than three years, and DiStefano has more recently been executive chef at Geronimo Restaurant. The Coyote Cafe menu will probably be tweaked, but the core concept will continue. The Coyote Cafe is at West Water Street, Santa Fe; 505-983-1615.