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Grilled Peach Smash Cocktail

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Deliciously refreshing grilled peach smash cocktail with fresh mint and a hint of citrus, served in a stylish glass.

We met up with Cecil Usher and Cat Cannon, mixologists from the former East End bar, St. Clair Social. Together, the two mix up a Grilled Peach Smash to heat up your summer cocktail menu.

Tips for Grilling Peaches?

The key to success when grilling peaches begins with what peaches you choose. You want to choose ripe ones that are still a bit firm. Overly soft peaches will turn to mush over the heat. After you halve and pit them, brush the cut sides exposing the flesh lightly olive oil, butter, or grapeseed oil to stop the peaches from sticking. Preheat your grill to medium-high heat. You want to allow enough time for preheating so that when you place your peaches down they’re already on a high-heat. Place the peaches, cut-side down, directly on the grates, without overcrowding the surface. Grill them for 3-5 minutes per side or until the grill marks are to your liking.

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Deliciously refreshing grilled peach smash cocktail with fresh mint and a hint of citrus, served in a stylish glass.

Grilled Peach Smash Cocktail


  • Author: Cecil Usher and Cat Cannon

Description

Who knew grilling a peach could take your smash cocktail to an entirely new level.


Ingredients

Scale
  • 2 oz Wigle Bourbon
  • 3/4 oz lemon juice
  • 3/4 oz basil brown sugar syrup
  • 2 grilled peach segments

For the basil brown sugar syrup:

  • 544 g light brown sugar
  • 544 g water
  • 12 basil leaves


Instructions

  1. Muddle basil brown sugar syrup and grilled peach segments.
  2. Add remaining ingredients.
  3. Shake, strain, and served over ice.

For the basil brown sugar syrup:

  1. Mix the first two ingredients in a pot and stir to dissolve on medium heat.
  2. Once dissolved and before boiling starts, take off the heat and add the basil.
  3. Let sit for 30 minutes or until heat level is achieved. You want noticeable basil notes present to taste.

Recipe by Cecil Usher and Cat Cannon

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The Love of The Love Apple’s Family Meal

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staff gathered around the table enjoying dinner
Love Apple family meal. Taos NM. Food served, bison fajitas with calabacitas.

The mission at The Love Apple in Taos has always been to serve guests the finest seasonal local foods, organically grown by farmers and other friends, and intended to elevate good cheer and well-being. The same is true of the family meal, served before every dinner shift to the team that joyfully runs this revered restaurant, a group of employees who consider each other as family.

“One of the reasons that we initially decided on a family meal is that we wanted to create a restaurant that people wanted to work at, and we wanted to create a family,” says The Love Apple founder and owner Jennifer Hart. “Most of us have worked together for over five years. We share our lives together.”

Family Meal at The Love Apple

With the family meal, the staff also gets to share The Love Apple’s divine made-from-scratch regional home cooking. The dinner menu changes seasonally with nightly specials and might include such creative fare as Buttermilk Yellow & Blue Cornbread; Three Mushroom Walnut Pâté; Grilled Trout Wrapped in Corn Husks; and House-Made Potato Gnocchi—ethereal dishes that nurture and delight. (The food, along with the flawless service and rustic, romantic ambiance, is why many people consider The Love Apple to be one of the best restaurants in New Mexico.) The family meal, prepared by Chef Jenni Ford, is of the same caliber, equally delectable and nurturing, as well as diverse.

“Jenni’s family meals are amazing,” Hart says. “She always has a salad and a main, and she’s always trying to do something amazing, like steak and fajitas, tacos, and delicious gluten-free vegetable lasagna because so many people are gluten-free. It is challenging for Jenni because everyone has a different thing they cannot eat. One person doesn’t eat dairy, and another doesn’t eat meat.”

An Historic Location

This intimate restaurant, housed in the former Placitas Chapel built in the 1800s, is steeped in atmosphere and charm, with just 13 tables (plus patio seating in the summer), hand-hewn vigas, distressed wood floors, elegant chandeliers, candlelight, fresh flowers, and other inviting details. Before the dinner guests arrive, a last-minute flurry of activity unfolds in the serene space, often as the family meal takes place.

“The Love Apple’s staff meal looks different depending on the day,” says Manager Cheri Keil. “Most evenings, we are running around to put the finishing touches on the dining room or throwing another log on the fire for our guests to walk into a cozy and welcoming space. Jenni takes care of us. She feeds us whole and hearty meals to get us through a shift … It’s not always glamorous, but as we wait for our guests to arrive, you will find us chatting about specials or a fun and funky new wine.”

A Time to Learn about the Menu and Wine Pairings

Often the team sits down together to catch up on what’s happening at the restaurant. “It’s the time when we talk about what’s new on the menu, what’s going on in the restaurant,” Hart says. “We’ll open a bottle of wine and analyze it.”

The Love Apple’s family meal also provides a place for the chef to innovate, creating new dishes that might be added to the menu. “It’s a good way to try out ideas without any judgment,” Hart says. “We encourage the chef to try different things and see what comes out of it, maybe a new sauce or something else.”

Manager Cheri Keil enjoys the chance to sample those innovations. “It’s the time for our kitchen to get creative and try new ideas,” she says. But, she adds, it’s always a treat when Ford makes chicken enchiladas for everyone.

The family meal, served in restaurants around the world, gives employees sustenance as well as a sense of solidarity as they bond over food before a busy dinner shift. With a sense of family already firmly in place at The Love Apple, the family meal just might resemble your meals at home—filled with laughter, stories, and delicious food, all of which deeply warm the heart.

Sit Down and Enjoy!

“It’s just nice to sit down and enjoy a meal,” says Hart. “I mean, we work in the restaurant business. We should also enjoy wine and food. It’s nice to connect with everybody and be together. Everyone has kids, and we’re running around all day, so it’s nice to come in, sit down and relax, and enjoy a meal together.”

Story by Lynn Cline/ Photography by Doug Merriam

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Fennel Orange Salad

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Fennel Orange Salad served on a plate, which is placed on a blue surface

Fennel Orange Salad with whipped ricotta and olive croutons won our hearts with its seductive combination of textures and wholesome flavors. This bright, elegant salad is the perfect dish to lighten up any meal. It starts by pairing the crisp, anise-like snap of fennel with the zesty sweetness of orange citrus. Then, the creamy whipped ricotta adds a smooth, cooling layer. On the other hand, the savory, crunchy olive croutons provide an irresistible textural contrast. It’s a simple, sophisticated dish that proves healthy eating can be truly decadent.

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Fennel Orange Salad served on a plate, which is placed on a blue surface

Fennel Orange Salad


  • Author: Jennifer Girasole

Description

Showcasing how fennel can become the star of a recipe.


Ingredients

Scale
  • 3 tbsp lemon juice
  • 1/2 cup olive oil
  • 2 tbsp honey
  • Salt and pepper
  • 1/4 cup parsley
  • 3 fennel bulbs, sliced
  • 2 oranges, cut into segments
  • ¾ cup ricotta
  • 2 tbsp olive oil
  • 2 cups Mediterra olive bread, cubed
  • ½ cup olive oil


Instructions

  1. Whisk together lemon juice, olive oil, honey, salt and pepper, and parsley. Add fennel and orange.
  2. In a food processor, blend ricotta with salt, pepper, and olive oil.
  3. Toss cubed olive bread with olive oil, salt, and pepper. Bake 375 degrees on a baking sheet till golden brown, about 15-20 minutes.
  4. Spread whipped ricotta on a platter, top with fennel orange salad, and garnish with olive croutons.

Recipe by Jennifer Girasole of Girasole
Styling by Keith Recker 
Photography by Laura Petrilla

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Riced Cauliflower Risotto

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Riced Cauliflower Risotto in a green dish with a fork on the side.

Elevate your culinary repertoire with a delightful twist on a classic: Riced Cauliflower Risotto. Immerse yourself in a symphony of flavors as tender cauliflower grains dance with the richness of creamy parmesan, enveloped in the delicate embrace of sautéed onions and garlic.

What Makes Riced Cauliflower Risotto Different?

This healthier, low-carb rendition of risotto captivates taste buds while offering a guilt-free indulgence. As the roasted mushrooms and broccolini crown the velvety cauliflower risotto, their caramelized essence adds a sublime texture and earthy depth. Embark on a gastronomic adventure that challenges conventions and invites you to savor the art of reinvention…and it’s keto-friendly!

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Riced Cauliflower Risotto in a green dish with a fork on the side.

Riced Cauliflower Risotto


  • Author: Anna Franklin

Description

A new way to enjoy risotto.


Ingredients

Scale
  • 1 bag fresh, riced cauliflower (frozen is okay, too) 1 onion, diced small
  • 1 clove garlic, minced
  • 1/4 cup dry white wine
  • 1 tsp extra virgin olive oil
  • 1/4 cup heavy cream
  • 1/4 cup parmesan cheese, grated
  • 8 oz fresh mushrooms
  • 8 oz fresh broccolini
  • 2 tbsp extra virgin olive oil, salt, and pepper to taste


Instructions

  1. Toss mushroom and broccolini with olive oil and season with salt and pepper. Roast at 400 degrees until brown and toasty.
  2. While the veggies are roasting, add the onion, garlic, and oil to a pot, and saute until tender. Add white wine and simmer for 3 min.
  3. Toss in the riced cauliflower and allow to cook until soft, stirring occasionally.
  4. Stir in heavy cream and parmesan and stir until creamy—season with salt and pepper to taste.
  5. Serve the risotto with the roasted veggies on top.

Recipe and Styling by Anna Franklin ⁠
Photography by Dave Bryce

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Cucumber Kimchi

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Cucumber Kimchi in a large bowl with two sticks on top of it. On the side, lies a drink and a small bowl of sliced cucumbers
Crisp and tangy Cucumber Kimchi, a flavorful Korean side dish with a spicy kick.

Kimchi is an umami bomb of fermented napa cabbage, but almost anything can be kimchied. Beans, radishes, and cucumbers are popular choices to pair with the side’s signature vinegar, garlic, and spice-filled marinade.

This anything-goes mentality can be applied when serving it, as well: kimchi tastes great on just about everything. Set yourself up for a blast of tangy, spicy flavor by plating it with scrambled eggs, burritos, in pasta sauces, or on pizza. Our friends at Bae Bae’s Kitchen add a cucumber version to their Korean-style grain bowls: start with rice and meat (they use long-marinated, thinly sliced bulgogi), add a few mixed greens, your favorite kimchi, and you’re on your way to deliciousness.

Cucumber Kimchi Recipe

Makes approximately 2 pounds

INGREDIENTS

2 lb cucumbers (Persian cucumbers are best, though English seedless can be used, too)
2 tbsp course sea salt or any course salt
1/2 cup rice vinegar
1/2 cup apple cider vinegar
1/4 cup white vinegar
2 tbsp cup soy sauce
1/4 cup sesame oil
2 tbsp gochujang (Korean pepper paste)
1 cup sugar
1/4 cup Korean pepper powder
1/4 cup roasted sesame seeds

DIRECTIONS

First, cut the cucumber ends and rinse. Slice into wheels or spears and toss with sea salt. Be careful not to bruise or smash them. Put aside to let the water drain from cucumbers. Combine the remaining ingredients to make the marinade. Drain cucumbers and shake off excess salt. Mix in your marinade. Let it soak for at least 30 minutes in the refrigerator before enjoying.

Story by Maggie Weaver / Recipe by Bae Bae’s Kitchen / Photography by Dave Bryce / Styling by Keith Recker 

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Watermelon Sandwiches

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Three Watermelon Sandwiches served on a heightened plate. Two sandwiches served on two smaller plates on the side.

Put a spin on everyone’s classic summer fruit go-to by whipping up watermelon sandwiches for your next warm-weather gathering — this refreshing healthy treat will be a fan favorite. Bite into the crisp, juicy sweetness of fresh watermelon playing against savory garlic and rich goat cheese, all nestled within a chewy ciabatta roll. 

What Other Cheeses Work with Watermelon Sandwiches?

If you’re not a fan of goat cheese, don’t worry, you add most cheeses to these Watermelon Sandwiches. Feta cheese is a classic pairing with watermelon for a reason. Its salty, briny, and tangy flavor provides a fantastic counterpoint to the fruit’s sweetness. But, there’s also mozzarella that’s more subtle featuring a milky, delicate flavor that won’t compete with the other ingredients. 

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Three Watermelon Sandwiches served on a heightened plate. Two sandwiches served on two smaller plates on the side.

Watermelon Sandwiches


  • Author: Keith Recker

Description

Your summer lunch go-to!


Ingredients

Scale
  • Fresh watermelon, sliced thin, rinds and most seeds removed
  • 1/2 tbsp fresh mint, finely chopped
  • 1 clove fresh garlic, finely minced
  • 3/4 cup soft goat cheese
  • 1/2 tsp olive oil
  • Salt and pepper to taste
  • Ciabatta rolls
  • Extra mint leaves for garnish


Instructions

  1. Mix goat cheese and olive oil until smooth and spreadable. Add a bit more oil to loosen further if needed. Add chopped garlic and mint, season with salt and pepper to taste.
  2. Slice and lightly toast ciabatta rolls. Let cool. Spread goat cheese, layer watermelon slices. Garnish with fresh mint leaves. Serve with Threadbare Cider’s Boquet de Rosé cider and enjoy!

Recipe by Keith Recker

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Pittsburgh Happenings: June 27-July 4

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Pittsburgh Happenings, Fourth of July Celebrations
Photo by Jingda Chen

May the fourth be with you!… Does that joke work for the Fourth of July? No? Well, we’re still wishing you a restful and fun holiday week and weekend filled with family and good times. But if you need a break from family gatherings, check out the following Pittsburgh events.

Photo courtesy of The Westmoreland Museum of American

Explore Tour: Block Party
The Westmoreland Museum of American Art, June 28
New to The Westmoreland is Block Party, an exhibition honoring the intersection of community and celebration through the lens of innovation of the joyous urban events. The exhibition opened on June 25 and is running until September; however, on Wednesday, Chief Curator Jeremiah William McCarthy and Terra Foundation for American Art Curatorial Fellow Danny Volk invite you to experience the celebration on a deeper level with them as they walk you through the artwork.

Photo by Austin Nelson

My Morning Jacket
Stage AE, June 28
After a multi-year hiatus, modern classic-rock band My Morning Jacket is touring once again “with renewed energy and appreciation for the dream of playing live music,” according to Chicago Sun Times. An optimal time to see Jim James and his crew if you have yet to encounter their concert magic.

Photo courtesy of Carnegie Science Center

Laser Taylor Swift
Carnegie Science Center, Running until August
If you didn’t get enough Taylor Swift during the global pop star’s two-day Eras tour stop in Pittsburgh, head to the Buhl Planetarium for a dazzling display of laser lights set to Swift’s biggest hits.

Photo by Linda Koolish

Toi Derricotte
Museum Lab, June 30
Part of the CreativeMornings Reverie series, renowned poet and writer Toi Derricotte — winner of the PEN/Voelcker Award for Poetry, the Paterson Poetry Prize, and the Anisfield-Wolf Book Award for Nonfiction — visits Pittsburgh for a discussion on the art of wordplay and creativity and its power of transformation.

Photo by Jingda Chen

Independence Day Celebration
Point State Park, July 4
Lights, music, fireworks! The sounds of explosions can only mean one thing: a patriotic celebration in America. Happy Fourth!

Korean Lamb Burger

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a thick double burger made of lamb with a fancy herb garnish on top on a black plate with a brown background

Some say they prefer a lamb burger over ground beef. After all, it is rich in amino acids and ground lamb tends to have a higher fat content. Therefore you get a very juicy outcome. For a burger with one of the most tender bites you could imagine, let the meat come to room temperature prior to cooking, and lightly pack the meat mix. This will produce an evenly cooked and juicy burger. We’ve put a Korean twist on this recipe for a tantalizing flavor profile.

What’s Special About Lamb as a Burger?

Lamb offers a distinctive and often more adventurous alternative to the traditional beef burger. What makes it special is its rich, slightly gamey flavor. This makes it more pronounced than beef but still milder than other “exotic” meats like venison. This unique taste pairs beautifully with a set of spices and Asian flavors like in our Korean Lamb Burger recipe below. Lamb burgers also tend to be juicier due to their high fat content. This way, the fat renders nicely during cooking and in turn contributes to a more succulent bite.

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a thick double burger made of lamb with a fancy herb garnish on top on a black plate with a brown background

Korean Lamb Burger


  • Author: Veda Sankaran

Description

Try something different by using the full-flavor of lamb instead of ground beef.


Ingredients

Scale
  • 1.5 lb ground lamb
  • 3 finely minced scallions (green parts only)
  • 1/2 cup finely mince onion
  • 2 tsp grated ginger
  • 3 large cloves of garlic crushed to a paste
  • ½ Asian pear or 1 bosc pear, peeled and grated
  • ¾ tsp doenjang (Korean fermented soybean paste) mixed with ½ tsp of water to dissolve
  • 1 tbsp Korean soy sauce
  • 1 tsp mirin
  • 2 tsp dark corn syrup
  • 1 tsp brown rice vinegar
  • ½ tsp black pepper
  • ½  tsp salt
  • Sprinkle of Ajinomoto (if using)
  • 3 tbsp softened butter
  • 2 slices white bread, but if bread is larger, then 1 piece will suffice
  • ⅔ cup milk to soak the bread

For the seasoned mayonnaise:

  • ⅔ cup mayonnaise
  • 1 tbsp finely minced scallions- only green parts (approx.2 scallions)
  • ½ tsp gochujang
  • ½ tsp gochugaru
  • ⅛ tsp salt
  • ⅛ tsp black pepper
  • ½  tsp sugar


Instructions

  1. Place the bread in a bowl and pour the milk to soak the bread completely. Set this aside.
  2. Then add all the remaining ingredients for the burgers, except the softened butter and soaked bread, to the ground lamb and gently combine.
  3. Next, add the soaked bread to the meat and use your hands to incorporate the bread evenly. Then do the same with the softened butter.
  4. Oil your hands and form the burger patties. Grill or pan cook the patties until the internal temperature reaches 160 degrees. Once cooked, serve the burgers on buns spread with seasoned mayonnaise and kimchi.

For the seasoned mayonnaise:

  1. Mix together mayonnaise with all the other ingredients.

Recipe by Veda Sankaran
Photography by Dave Bryce
Story by Star Laliberte

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Apple Butter BBQ Sauce

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Apple Butter BBQ Sauce in a small bowl with a brush placed on it. Shrimp on sticks with bbq sauce on them.

This oh-so-flavorful condiment is great on just about anything. Plus, you can store it in a sealed jar for up to a month… but since you use it up long before that, double the recipe! Pop a tray of shrimp skewers under the broiler, or perhaps swordfish steaks or chicken thighs, and finish with a generous slathering of Apple Butter BBQ Sauce, built around Kime’s Cider Mill apple butter. It’s also a lovely thing to add to a lunchtime ham sandwich or to use as a dip for crunchy corn chips at snack time.

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Apple Butter BBQ Sauce in a small bowl with a brush placed on it. Shrimp on sticks with bbq sauce on them.

Apple Butter BBQ Sauce


  • Author: Anna Franklin

Description

Use store-bought apple butter to make a homemade BBQ sauce.


Ingredients

Scale
  • 1/2 cup Kime’s Apple Butter, sweetened with honey
  • 1/4 cup ketchup
  • 1/4 cup yellow mustard
  • 1/2 cup apple cider vinegar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp Worcestershire sauce
  • 1 tsp hot sauce
  • 1 tbsp brown sugar


Instructions

  1. Add all ingredients to a pot and simmer until thick and coats the back of a spoon. Store in a Mason jar for up to one month.

Recipe and Styling by Anna Franklin
Photography by Dave Bryce

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How to Shop Santa Fe’s Summer Markets

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Artist with handmade baskets, Santa Fe’s Summer Markets
Image of basketweaver Evah Mudenda courtesy of Nicholas King

Santa Fe’s vibrant summer event landscape is dominated by the International Folk Art Market, Spanish Market, and Indian Market. Each presents opportunities to meet and talk with the artists who’ve produced the artwork and gives rise to multiple satellite events throughout the city.

International Folk Art Market

Wednesday–Sunday, July 5–9, 2023
Since its inception in 2004 on Museum Hill, the Folk Art Market has brought to Santa Fe a dazzling array of artists and artwork from more than 100 countries. This year, IFAM moves to the Santa Fe Railyard. Snag a copy of the Santa Fe New Mexican’s supplement on this event, published on Sunday, June 25, and available at most tourism centers, including the Bienvenidos kiosk on the Santa Fe Plaza and the IFAM offices at 620 Cerrillos Road. Attend the free Community Celebration on the Plaza, where artists will parade in native dress, followed by dancing to world music under the stars. With a $1,000 donation, you can attend the gala celebration on Thursday, July 6, and be among the first to see and buy the art on offer. Folk Art Early Bird tickets for 9 to 11 a.m. on Friday are also worth the price if you’re a collector and want a less-crowded atmosphere. For the second year, the Saturday Night Market (6–9 p.m., July 8) is a can’t-miss event—shopping, bands, food trucks, and a festive atmosphere abound. Sunday is Community Day, with activities geared toward families; also, on Sunday, some artists will discount their work after 2 p.m.

Pro Tip: Head straight for the “Best of the Best” booth (consult the map when you enter the grounds) to get an overview of the market in one space. You can buy there or go meet the artists of your favorite pieces in their booths!

Beyond IFAM
Don’t miss Cartonería, an exhibit exploring Mexican papier mâché at the International Folk Art Museum. Retail shops throughout Santa Fe showcase market-related clothing, jewelry, and accessories — two of our favorites are TOKo and Santa Fe Dry Goods. Don’t miss Good Folk on Lincoln Avenue — this tiny shop packs a mighty folk art punch.

Spanish Market

Saturday–Sunday, July 29–30, 2023
Begun in 1926, this rigorously juried market features more than 200 artists from New Mexico and southern Colorado, working in 19 art categories that represent the region’s established traditional arts and crafts. As with other major Santa Fe markets, the supplement published by the Santa Fe New Mexican on Sunday, July 23, presents lists of artists, media, maps, and details of other events, including live music, art demonstrations, and regional foods. There is no admission fee to attend. On the Friday night before the weekend market, the Society sponsors a preview, which is an excellent way to view the best of what goes on sale the next day. Don’t miss the Youth Market on Saturday, where up-and-coming artists sell out fast! On Sunday morning, the Cathedral Basilica of Saint Francis of Assisi presents the Spanish Market Mass, with a procession of artists bearing their finest work for a ceremonial blessing at the altar. The artists then parade from the Cathedral through the stalls to the Santa Fe Plaza Bandstand, where the Archbishop blesses Spanish Market.

Also, the weekend of July 29 and 30 is Contemporary Hispanic Market, featuring artists working in various media outside the traditional boundaries of the Spanish Market.

Pro Tip: In addition to each “Big Three” Santa Fe New Mexican supplement, be sure to consult the New Mexican’s Pasatiempo magazine (published every Friday) for information about the many market-related satellite events at area museums, art galleries, retailers, and pop-up shops.

Beyond the Market:
The Museum of Spanish Colonial Art, Trails, Rails, and Highways: How Trade Transformed the Art of Spanish New Mexico explores the evolution of arts in New Mexico. The Grain at the New Mexico Museum of Art showcases the work of Northern New Mexico wood carvers. Many art galleries mount special exhibits of the work of their New Mexico Hispanic artists.

Santa Fe Indian Market

Saturday–Sunday, August 19–20, 2023
Now in its 101st year, the Santa Fe Indian Market, organized by the Southwest Association of American Indian Art (SWAIA), is the largest and oldest market in the United States of its kind. More than 1,000 artists from around the US and Canada are juried to participate, showing and selling their artwork directly to collectors and visitors on and around the Santa Fe Plaza. The Santa Fe New Mexican publishes a supplement the preceding Sunday, August 13. The Best of Show awards ceremony and preview reception on the Friday night before the market opens is an excellent way to immerse the more than 1,000 entries in traditional and contemporary jewelry, pottery, painting, sculpture, photography, textile, beadwork, and basketry. From 9 a.m. to 4 p.m. on Market days, enjoy entertainment, dancing, and music in and around the Plaza. On Saturday, the SWAIA Gala, reception, and live auction raise funds to support SWAIA’s ongoing, year-round work. One of the most popular events is the free Native American Clothing contest at the Bandstand on Sunday, where Native dress takes center stage. Also, on Sunday, coveted tickets to the SWAIA Fashion Show at the Convention Center sell out fast. Nor is the action only on the Plaza and surrounding streets—local galleries and museums showcase Native-themed shows to attract the more than 100,000 visitors who come for the weekend.

Pro Tip: Attend the Best of Show event on the Friday of the Indian Market to get an overview of the artists’ wares.

Beyond the Market
Visit The Stories We Carry at the Museum of Contemporary Native Art to see the diverse history of Indigenous jewelry. Here, Now, and Always is a groundbreaking exhibit of Indigenous narratives at the Museum of Indian Arts and Culture. Noted Native American artist Doug Hyde will be featured at Nedra Mateucci Galleries; Keep Contemporary spotlights Ricardo Estrada. Stroll downtown, Canyon Road, or the Railyard and see Native American artwork, pottery, jewelry, and clothing at virtually every stop.

Story by Mara Christian Harris

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