Left at the Fork

the road | the food | a new direction

Category: Santa Fe

Much More Than Chile in Santa Fe

Sure, the you’ll find a blue corn this and roasted poblano that. The ubiquitous green chile cheeseburger (a good one!) can be enjoyed as well. A bit of red chile may even find its way into the occasional sauce or marinade. Just the same, the upscale 33-year-old Santacafé, in Santa Fé, NM, offers so much more than Southwest regional specialties – the menu probably sports as many Asian touches as Southwestern. If you’re visiting The City Different and plan to subsist on more than adovada and green chile (not that there’s anything wrong with that approach!), and don’t mind dressing a little, Santacafé may be just what you’re looking for. Read more about Santacafé in yesterday’s Albuquerque Journal review.

Where Do Sante Fe Chefs Eat?

We always enjoy stories about the restaurants chefs visit when they’re off the clock. And we love dining in Santa Fe. So we’re fans of the Santa Fe Reporter’s The Food Chain series, in which a chef talks about her favorite place in town to eat, and then they ask the chef of that restaurant for his favorite spot in town, and so on. This week the chain begins at Anasazi Restaurant, an upscale restaurant which we can highly recommend. Anasazi’s chef, Juan Bochenski, likes to eat burgers at Cowgirl BBQ. Continue reading

Not Grilling? Head out for the Best Dogs and Burgers

Not everyone will be grilling this holiday weekend, but most everyone will still want to partake in the 4th of July tradition of burgers and dogs. Larry Olmsted, writing for USA Today, surveys his favorite spots in America to consume beef and pork in disc and tube form, from the site of the annual Independence Day hot dog eating contest, Nathan’s of Coney Island, NYC (though we quibble with his description of Nathan’s dogs as “better-than-average but not-quite-great.” If you get a Nathan’s frank in natural casing — the casing’s important —  you are enjoying one of the world’s greatest dogs) to Santa Fe Bite‘s (yes, in Santa Fe, NM) truly superlative green chile cheeseburger. Have a look.

LAF in the A.M. March 7th, 2015

A Morning Menu of LAF-Style Food News and Stories to Begin Your Day

 HAPPY NATIONAL CROWN ROAST OF PORK DAY!

A Visit to Crown Candy Kitchen

Making Salsa at Boca Tacos Y Tequila of Tucson

The Frito Pie Queen Has Passed Away

A Tale of a Huddy Burger Love Affair

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LAF in the A.M. February 11th, 2015

A Morning Menu of LAF-Style Food News and Stories to Begin Your Day

HAPPY NATIONAL PEPPERMINT PATTY DAY!

America’s Best Burgers, Chosen by Chefs

Pine Club Incident Settled

Hodad’s Owner Died of Heart Attack

Top Pot Expanding in Dallas

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LAF in the A.M. November 29th, 2014

A Morning Menu of Stories We Think You’ll Find Interesting

Local Paper Makes Holiday Visit to La Posta de Mesilla in NM

Wiles-Smith’s Future in Memphis

Graeter’s Watch

Santa Fe in a Day and a Half

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LAF in the A.M. November 16th, 2014

A Morning Menu of Stories We Think You’ll Find Interesting

David’s Country Kitchen in NYC?

How to Get By at a BBQ Chain

Top 101 American Breakfasts, Says Playboy

Tony Luke’s Watch

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Tecolote, Dropping Cafe and Updating Logo, Opening in Santa Fe Early November

It was a sad day in April when Tecolote Cafe received their eviction notice from their landlord of over three decades. They turned eviction lemons into summer lemonade, as they took the time to refocus and refresh. A new location has been found in the St. Michael’s Village West Shopping Center and the plan is to reopen early next month. They’ve dropped the word Cafe from their name; they will now be called, simply, Tecolote. With the updated name comes an updated abstract owl logo. Continue reading

Green Chile Cheeseburger Time in Santa Fe

Fall is prime time for green chile lovers in New Mexico, as that’s when the pods are harvested and roasted. One of the most popular uses for the vegetable is as a garnish on a green chile cheeseburger. There are as many thoughts on what constitutes a proper GCCB as there are GCCB fanatics. Should the chile be whole, chopped, or a sauce? Which should speak loudest, the beef or the chile? Hot or mild? A garnish or a flood? With or without lettuce, tomato, onion, or bacon? We love the GCCB as much as anyone, and our preferences are for hot chile and no other garnishes to dilute the chile flavor. And we think the chile is more important than the meat. Continue reading

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