Santa Fe School of Cooking

Green Chile Corn Muffins Makes 12 muffins 1/3 cup butter 2 eggs 1 cup all-purpose flour 1 cup stone-ground yellow cornmeal 4 teaspoons baking powder 3 tablespoons ground dried mild Chimayó red chile or other New Mexican red chile 1 cup milk 1 tablespoon molasses 2 teaspoons finely minced orange zest 1 tablespoon minced fresh marjoram 2 New Mexican green chiles, roasted , seeded, and chopped Melt butter and lightly beat eggs. Sift together the flour, cornmeal, baking powder, and … Read More

Spring is here and, though we'll probably have a few more snowstorms, it's a great time of year for a road trip. Here in New Mexico, the perfect getaway for fans of history and American food takes you back to the heyday of neon lights and all-night diners, an era when families explored America in shiny new cars rolling along the Mother Road,  otherwise known as Route 66.

I served participants in my food writing workshops at the Santa Fe Literary Festival a couple of New Mexico’s best-loved desserts, biscochitos and creamy natillas custard. The next day, I interviewed the founder of Legacy Pecans in Las Cruces, Heather Salopek. I started musing about a mash-up of those flavors. That reminded me of a custardy ice cream with mix-ins of our state cookie and the Southern New Mexican pecan crop that I had written about a decade ago. The … Read More