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Roasted Root Vegetables

By
Keith Recker
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0
A collection of three plates on a table with a floral pattern and yellow tulips, featuring various roasted and fresh root vegetables with herbs, dressings, and garnishes.

Turning porcelain and stoneware into objects that are not only useful but also beautiful is an art that has been with us for centuries. The world’s great plate makers are not stuck in history, though: they are listening carefully to what we want in terms of ease, functionality, and mood. We explored some of the most stunning plate designs with Rafael Vencio, stylist, cook, urban farmer, and TABLE contributor.

Roasted Root Vegetables Recipe

Root veggies are a staple at farmers’ markets right now, and they look right at home “planted” in Rafael’s Pumpernickel Dirt Crumbs and drizzled with his delicious Green Goddess dressing. We plated these beauties on Mottahedeh’s Sacred Bird and Butterfly pattern, inspired by early 19th-century Chinese export-ware plates owned by the Historic Charleston Foundation.

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A collection of three plates on a table with a floral pattern and yellow tulips, featuring various roasted and fresh root vegetables with herbs, dressings, and garnishes.

Roasted Root Vegetables

  • Author: Raf Vencio
  • Yield: Serves 4 to 6 people as a side dish. 1x
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Description

Root vegetables are a nutritious source and delicious, too.

Ingredients

Scale
  • 1 bunch turnips like Hakurei or scarlet, with greens
  • 1 bunch radishes like breakfast or globe, with greens
  • Olive oil
  • Salt and freshly ground black pepper

Garnishes:

  • Snow peas, blanched
  • Fresh shucked peas, blanched
  • Organic shimenji or enoki mushrooms
  • Asparagus tips, blanched
  • Cucumbers, sliced
  • Lotus root chips
  • Chervil or dill
  • 1 small head fresh romaine

Instructions

  1. Wash root vegetables thoroughly and let dry. Quarter vegetables with tops still attached and drizzle with a little olive oil until thinly covered. Season with salt and ground black pepper set aside half.
  2. Heat a large sauté pan and roast the other half of the vegetables; cut vegetables smaller to facilitate cooking if the roots are large. Remove from heat and combine both vegetables using the residual heat to gently warm the raw vegetables.
  3. Assemble with Pumpernickel Dirt and garnishes.

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Dirt Candy Salad

  • Author: Raf Vencio
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Description

Making healthy food fun!

Ingredients

Scale

For the green goddess dressing:

  • 1 cup whole milk strained yogurt/labneh/sour cream
  • 1 cup parsley, finely chopped
  • 1 cup mixed herbs: dill, mint, cilantro chives, chervil, tarragon, finely chopped
  • 1 lemon, juice and zest
  • 2 tbsp good olive oil
  • 2 whole filets brown anchovies, or substitute 2 tbsp capers, pasted or minced
  • 2 garlic cloves, minced
  • Salt and freshly ground pepper, to taste

For the pumpernickel dirt crumbs:

  • 4 slices pumpernickel, crusts removed, pulsed in food processor until breadcrumbs form
  • 4 tbsp or more of olive oil, butter, coconut oil, or rendered pork fat
  • 1 tsp kosher salt

Instructions

For the green goddess dressing:

  1. Combine all ingredients in a food processor or large bowl with whisk.
  2. Adjust consistency if needed; add water to thin out or olive oil to emulsify.

For the pumpernickel dirt crumbs:

  1. Combine all ingredients and toast in a pan until it looks like dirt consistency. It will take some time and will not be easily recognizable when close to being toasted.
  2. It should smell just like toasting a piece of bread – try small bites throughout cooking to test for doneness.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe, food and styling by Rafael Vencio
Photography by Dave Bryce
Story by Keith Recker
Dinnerware courtesy of Mottahedeh

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Texas Chili 

By
Kylie Thomas
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0
Texas chili sits in a large pot with a bowl of chili in front of it topped with cheese and a bowl of red onions beside it.

The Texas “bowl of red” is among the signature dishes of the Lone Star State. If you want any respect in Texas, call your chili a meat dish, not a soup. I like to cut the meat in small cubes, but coarsely ground beef chuck, called “chili grind,” can be used if you prefer. True Texas chili does not include beans, though they can be served on the side. A key ingredient is an ancho chile-based chili powder, enhanced in this case by toasted cumin seeds, a bit of Mexican mole paste, and masa harina as a thickener. A true bowl of goodness!

Other Meat Recipes From Cheryl Alters Jamison

Green Chile Chicken Enchilada Casserole

Haitian Pumpkin-Beef Soup (Joumou)

BLT Pasta

Seared Pork Chops with Cranberry-Bourbon Sauce

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Texas chili sits in a large pot with a bowl of chili in front of it topped with cheese and a bowl of red onions beside it.

Texas Chili 

  • Author: Cheryl Alters Jamison
  • Yield: 8 Servings 1x
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Description

Accompany this rich and hearty Texas Chili with your favorite bread or crackers.

Ingredients

Scale
  • 4 bacon slices, chopped
  • 1 large onion, chopped
  • 4 plump garlic cloves, minced
  • 4-lb beef chuck roast, trimmed of surface fat and cut into 1/2-inch cubes
  • ½ cup good quality chili powder, such as Gebhardt’s
  • 1 tbsp cumin seeds, toasted in a dry skillet and ground
  • 1 tbsp molé paste
  • 2 tsp crumbled dried oregano
  • 2 tsp salt or more to taste
  • 2 tsp cider vinegar
  • ¼ tsp cayenne pepper or more to taste
  • Approximately 2 cups beef stock
  • 1 to 2 tbsp masa harina
  • Chopped onions, shredded mild Cheddar cheese, minced fresh or pickled jalapeños, and saltine crackers, optional garnishes

Instructions

  1. Fry the bacon in a Dutch oven or other large heavy pot over medium heat until brown and crisp. Remove the bacon from the drippings with a slotted spoon and reserve it.
  2. Add the onion to the drippings and saute briefly until softened. Mix in the garlic and continue cooking until the onion is translucent. Stir in the beef and saute it until it loses its raw color. Add the reserved bacon, and the chili powder, cumin, molé paste, oregano, salt, vinegar, and cayenne. Pour in just enough stock to cover. Reduce heat to very low and cook uncovered for about 3 hours, stirring about every 30 minutes. Add more stock as needed to keep the mixture from getting dry and sticking.
  3. In the last 30 minutes of cooking, stir in the masa harina, a couple of teaspoons at a time, to thicken or “tighten” the chili. Serve the chili immediately or, preferably, let it cool, cover, and refrigerate overnight, and reheat.
  4. Serve the chili steaming hot in bowls, with garnishes as you wish.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

©2000 Cheryl Alters Jamison and Bill Jamison, adapted from American Home Cooking. 

Recipe by Cheryl Alters Jamison and Bill Jamison
Photography by Tira Howard

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Green Chile Cheeseburger

By
Kylie Thomas
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0
A cheeseburger sits on a plate with a large green chile sitting on top of it.

New Mexico lays claim to the country’s most outstanding burger. That’s an audacious statement, but pretty much everyone in the state—and many folks elsewhere—would agree at least one-thousand percent. The special melding of fire-kissed meat and gooey cheese, zipped up with the state’s favorite pungent pod, is truly one of those matches made in any eater’s idea of heaven.

For a quintessential version, we went to our frequent collaborator, Cheryl Alters Jamison, an almost five-decade resident of Santa Fe and the creator of the New Mexico Tourism Department’s Green Chile Cheeseburger Trail. She helped cook up the signature burger competition at the New Mexico State Fair, as well as the Green Chile Cheeseburger Smackdown. This four-time James Beard Award-winner’s also a whiz—or wiz—at the grill, with numerous books on outdoor cooking to her credit, including the multi-million copy seller, Smoke & Spice. 

How to Build a New Mexico Green Chile Cheeseburger

All New Mexicans have slightly different methods for creating their burger, but we agree on starting with freshly ground meat and topping it with New Mexico-grown green chile. Beyond that, cooks tinker with the cheese and whether it’s placed over or under the chile, both of which are acceptable. The merits of searing the burger on a cast-iron griddle or cooking over an open fire cause heated idiscussions too and, while both have staunch fans, we’re going with the grill here.

When it comes to condiments, we think that mustard belongs on hot dogs not burgers, and that mayo should be an equal player with ketchup, often mixed together. If you have a red-ripe tomato, use it, and perhaps a leaf or two of crisp lettuce, or even a thin slice of onion. Dill pickle slices are tolerable. Go easy on the condiments though, so as not to distract from the essential flavors of the green chile, cheese, and burger itself. The bun needs to be sturdy enough to hold all the fixings but yield easily when biting into this mouthful of bliss. 

Follow Cheryl’s tips and recipe here, and you too will be receiving kudos for your handiwork in no time. All of your friends will be green with envy. 

Show Off Your Love for Green Chile with These Other Recipes

Ricotta Gnocchi with Roasted Green Chile

Green Chile Mac and Cheese

Green Chile Chicken Enchilada Casserole

Braised Duck Leg in Green Chile

Green Chile Biscochitos

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A cheeseburger sits on a plate with a large green chile sitting on top of it.

Green Chile Cheeseburger

  • Author: Cheryl Alters Jamison
  • Yield: Serves 6
Print Recipe

Description

Try one of New Mexico’s most famous recipes.

Ingredients

Scale
  • 6 fresh New Mexican green chiles
  • 2¼ to 2½ lbs freshly ground beef chuck (or other ground beef mixture with about 80% meat to 20% fat)
  • 1 tsp kosher salt
  • 1 tsp coarse-ground black pepper
  • 6 burger-size slices mild Cheddar, Monterey Jack, or American cheese
  • 6 large brioche or other soft hamburger buns
  • 6 thick slices large red-ripe tomatoes and crisp lettuce leaves
  • Ketchup, mayonnaise, slices of onion, or dill pickles, optional

Instructions

  1. Fire up the grill for a two-level fire capable of cooking first on high heat and then on medium heat.
  2. Place chiles over the grill’s hot fire, and char them, turning as needed, until the skin is blackened. Place chiles in a paper bag or covered container and let them steam a few minutes, until cool enough to handle. Peel, seed, and chop chiles, wearing rubber gloves if your skin is sensitive.
  3. Mix together the ground chuck, salt, and pepper. Gently form the mixture into six patties ½ to ¾ inch thick, slightly concave at the center.
  4. Grill the burgers uncovered over high heat for 1½ minutes per side. Move the burgers to medium heat and rotate one-half turn for crisscross grill marks. Cook for 3½ to 4 minutes more per side for medium doneness, until crusty and richly brown with a bare hint of pink at the center. Lay a cheese slice over each burger after you turn them for the last time. Toast the buns at the edge of the grill if you wish.
  5. Place bottom half of buns on a work surface. Arrange cheese-topped burgers on buns, and top with equal portions of green chile. Add tomato, lettuce, condiments as desired, and cover with bun tops. Serve right away.

Notes

Substitute thawed frozen chopped New Mexico green chile, well-drained and warmed, for the fresh if you wish. Top each burger with at least 2 tablespoons and up to ¼ cup of the chile.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Cheryl Alters Jamison
Photography by Tira Howard

Subscribe to TABLE Magazine‘s print edition.  

Memories of Mushroom Foraging with Author Gina Rae La Cerva

By
Kylie Thomas
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0
The cover of Feasting Wild mushroom foraging book by Gina Rae La Cerva.

Gina Rae La Cerva’s great-grandmother grew up in a schetyl, or small forest village in what is today Poland. That village no longer exists. But, La Cerva travelled by train to the area where it once was. It’s a journey that takes her back in time to come to know a woman whom she knows little about. 

Gina Rae La Cerva Recounts Mushroom Foraging in Her Book, Feasting Wild: In Search of the Last Untamed Food

My great-grandmother Esther’s home was destroyed by war. The only pictures I have ever seen of here is in a carved frame in my mother’s house. The photo is from her wedding day. She wears a delicate tiara on top of a simple veil, the white gauze spilling over her thick hair, which has been woven into intricate braids on either side of her head. She has thick, close-set eyebrows, and dark, heavy-lidded eyes. Her thin lips turn down into a slight frown. I do not know if she was in love with the man she has just married. Her resigned expression seems to embody the Hebrew saying, If there’s doubt, there’s no doubt.  

I imagine the contours of Esther’s childhood. 

Meals Through the Seasons

Spring was for nettle soup and linden-flower tea. 

In May, when the poppies bloomed, the villagers crushed the seeds to make oil or cooked them into gruel. With hands dusted in pollen, they boiled poppy petals with dark honey from the wild bees found in the cavities of trees, and made a thick syrup for young children with coughs and colds who could not get to sleep. 

In late summer, at reaping time, the last sheaf of wheat brought down by the last threshing stroke was adorned with flowers, tied with ribbons, and carried through the village on the last harvest-wagon. 

The fall was busy with the gathering of berries and dead wood before winter set in, and it became so cold even the quick-silver froze. 

Mushrooms Thrive in the Fall

And of course, all throughout the year, but most abundant in early fall, on nearly every stump and base, the fruiting bodies of mushrooms, each with a name like poetry: bare-toothed russula (handsome and white-stemmed, along the forest floor), copper brittlegills, yellow-cracking boletes, cloudy clitocybe, and sandy knight caps (purple-topped and sprouting from rotting logs); sulfur tuft, scaber stalks, and horse mushrooms (large and sessile, glossy and red); king boletes, bay boletes, brown birch, and pestle-shagged puffballs (growing from the sides of a standing giant); wooly milk caps, orange slime cort, and parasols. Each with their own dark smell, like the musk of an animal. To procreate, these mushrooms released their invisible spores into the air, musty rich explosions, winging on the wind, buoyant and weightless, like silent wishes for a prosperous future. 

The villagers ate fresh mushrooms, and dried and pickled and stored even more, holding on to them like treasure for uncertain times ahead. 

How Food Relates Back to Community

All told, these forest rituals and traditions bound together a culture that was always under siege. A way to map a forest of invasions and retreats, where boundary lines were only ever a mirage. The armies and borders may have moved, but the people and their loyalties remained in place. They were from here.  

Did Esther stand at the edge of the pasture, gazing at a red deer disappearing into the woods, its elegant rack melting into the tall grass, and think of escaping somewhere else? Perhaps she pocketed the gloomy tips of spruce when she was meant to be gathering firewood, or couldn’t stop herself from eating the miraculous blueberries she was supposed to collect. I imagine she picked the swollen white stems of borowiki mushrooms with purple-stained fingers, each movement a small revolt. Perhaps she lived her life according to the Russian/Polish proverb: Ciszej jedziesz, dalej będziesz – “One can go further if they remain quiet.”  

Excerpted from the book Feasting Wild: In Search of the Last Untamed Food, by Gina Rae La Cerva, with permission of the publisher, Greystone Books.

Words by Gina Rae La Cerva 

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Your Full Moon in Pisces Horoscope: September 2025

By
Wade Caves
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0
Four red moons going through a lunar eclipse in september on top of each other.

This full Moon is also a total lunar eclipse, one of the most widely visible of the decade. On September 7, nearly 85% of the world’s population will see at least part of it, with about three-quarters witnessing the full eclipse. Asia and Western Australia have the clearest view, but Europe, Africa, and the Americas all catch some phase. An event on this scale ensures the symbolism resonates broadly: a shared spectacle, written across the sky.

The Lunar Eclipse in Pisces

This month’s full Moon doubles as a total lunar eclipse, when Earth’s shadow passes over the Moon and dims its reflected light. Eclipses always carry weight, but lunar ones tend to register more broadly in everyday life. Where solar eclipses often mark a singular turning point – concentrated around leadership, institutions, or “one big thing” – lunar eclipses disperse their influence across communities and relationships. Their reach is wide but relatively swift: what they unsettle or reveal tends to resolve within months, rather than the years often associated with visible solar eclipses.

In symbolic terms, a lunar eclipse represents a disruption of visibility. The Moon is the planet of reflection, rhythm, and ordinary cycles; when its light is interrupted, what we expect to see clearly is obscured. This can bring confusion or uncertainty, but it can just as often open a path for change. Eclipses shake habits loose, revealing where we’ve drifted and where renewal is possible.

This eclipse falls in Pisces, the sign of the two fishes swimming in opposite directions. Pisces energy is expansive, imaginative, and deeply receptive, but it sometimes struggles with clarity of direction. An eclipse here highlights both sides: the wealth of options and the challenge of choosing among them. The key is not to treat indecision as failure, but as a sign that imagination is still in motion.

Later this month, the new Moon in Virgo will arrive as a solar eclipse, tightly keyed to Saturn – a heavier moment in tone. For now, though, the Pisces eclipse invites openness, flexibility, and a willingness to be reshaped by inspiration.

A Dual Application to Jupiter

This eclipse is softened by the rare alignment of both lights with Jupiter, planet of growth and generosity. Over the next two weeks, the Moon will perfect its trine to Jupiter and the Sun its sextile – a pair of aspects that together create an atmosphere of openness and encouragement.

In practical terms, this brings a stretch of days where optimism runs high, and opportunities to connect or expand come more easily. Even in eclipse season, this is one of the more supportive signatures we could ask for. There’s an effortless flow: conversations open doors, efforts gain traction, and the generosity of others is more likely to be felt. Watch for overreach – Jupiter can tempt us to assume more than we can manage – but the larger theme is hopeful. Faith and confidence are renewed, and with them, a sense of direction returns.

The Lovers Share a Gentle ‘Kiss’

Venus and Mars are moving toward a sextile, reactivating the classic dynamic of attraction, cooperation, and shared energy. In astrology, this pairing often signals the spark of new ventures – whether artistic, romantic, or collaborative – because it blends desire with the capacity to act.

Over the coming weeks, this influence favors connection: affection expressed more easily, charm noticed, and energy returned in kind. It’s also a productive moment for creativity, when ideas don’t just stay abstract but find form through action. In relationships, the tone is cooperative rather than combative, encouraging experiences that bring joy and movement.

Venus and Mars together can heighten intensity, so pacing is important – pleasure and passion should be nurtured, not rushed. This is a period when attraction, courage, and creativity all speak the same language, and when bonds formed carry real vitality.

Time for Mercury to be Reborn

Mercury’s conjunction with the Sun marks a moment of sharp focus and concentrated communication as the winged messenger goes through its own period of rebirth. Thoughts move quickly, words carry authority, and the desire to speak plainly is strong. In personal terms, this is an excellent window for articulating goals, presenting ideas, or simply clarifying what’s been left unsaid. Done well, this conjunction is empowering: a fusion of mind and will that makes it easier to advocate for what you believe in.

One word of course, related to Mercury’s movement. Because Mercury is direct and swift now, there’s a tendency to assume details will sort themselves out – but that’s precisely the trap. When Mercury later turns retrograde, the issues most likely to return are the ones overlooked during its faster phases. The advice is simple: check twice, commit carefully, and put things in writing where it matters.

September’s Full Moon on the Mouth of the Great River

This full Moon falls on Achernar, the brilliant star at the mouth of Eridanus, the celestial river that winds its way across the night sky. In ancient lore, rivers symbolize peace, healing, and the steady renewal of life. They refresh and sustain, providing a watershed that nourishes all that grows along their banks. But rivers also require care. Their currents can turn swiftly, carrying those unprepared into confusion or loss. Eridanus holds both sides of this symbolism – a source of restoration, but also a reminder that flow without guidance can overwhelm.

Placed at the mouth of the river, Achernar marks the point of release: where water that has traveled far finally reaches its end. The Arabic name itself means “the end of the river.” In this, Achernar embodies conclusion and fulfillment, a place where the stream has run its course and something new is able to begin. Medieval writers linked it with beneficence, integrity, and success grounded in faith, and Dante listed it among his three guiding stars, the Tre Facelle (Faith, Hope and Love), where it is often associated with Faith itself.

Aligned with this lunation, Achernar offers qualities of hope, clarity, and renewal. Its influence is felt most strongly by the earth and water signs, and perhaps by Aquarius as well – for it is from this river that the Water-Bearer fills his urn. Here the symbolism points to creative solutions, practical support, and a rekindling of conviction where things have seemed uncertain. At this full Moon, the river becomes a celestial reservoir: a wellspring of strength to draw from, reminding us that inspiration arrives when we move with the current toward restoration.

Seasonal Guidance For Your Zodiac Sign: Transition to Autumn

September sits at the edge of transition. The height of summer has passed, but the warmth lingers, and dryness is now the dominant quality in the air. Days may still feel hot, yet nights begin to cool, and the body starts to register the shift. Appetite can waver between craving freshness and seeking the grounding foods that promise stability. Energy is often more restless at this time of year: the mind stays busy, but endurance sometimes falters.

Symbolically, late summer inclines us to conserve what has been built, to hydrate more consciously, and to adjust routines so they can carry us into autumn without strain. Light movement, consistent sleep, and balanced meals with a mix of moisture and warmth all help prepare the system for the seasonal turn. This is a time to simplify and pace yourself, keeping enough rhythm to support the change that’s already underway.

Fire Signs (Aries, Leo, Sagittarius)

The lingering heat amplifies your natural tendencies, bringing energy but also risk of quick depletion. As days dry out, irritability or fatigue may surface faster than expected. Protect your reserves by pacing activity – morning exercise suits better than late-afternoon exertion. Favor cooked vegetables, grains, and meals that cool without being heavy. Hydration should be steady, not rushed, with water or herbal infusions taken throughout the day. If you keep rhythm and resist overextension, this period supports focus without tipping into exhaustion.

Earth Signs (Taurus, Virgo, Capricorn)

Dryness on dryness can harden routines and leave the body sluggish. Digestion is particularly sensitive for strong earth-types in late summer and early fall, so skip cold or raw foods and lean toward gently spiced grains, roasted vegetables, and cooked fruit. Exercise is best kept moderate but consistent – walking, cycling, or light resistance work to keep circulation moving. If schedules feel too rigid, invite small variations: a new route, a fresh recipe, or different scenery at mealtimes. Such changes help you stay flexible, preventing late summer from drying out both body and mood.

Air Signs (Gemini, Libra, Aquarius)

Dryness in the environment mirrors the tendency to overthink, so grounding is essential. Protect your nerves by choosing steady, nourishing foods: lentils, root vegetables, and warm grains taken at regular intervals. Social energy runs high, but too much stimulation disrupts sleep, so define boundaries around evenings and screens. (Screen time is a big one for air signs!) Exercise should combine motion with rhythm – dance, swimming, or brisk walking – to center the body and quiet the mind.

Water Signs (Cancer, Scorpio, Pisces)

This period can feel depleting, as heat and dryness reduce the moisture your temperament relies on. Fatigue, sleep disruption, or mood changes are signs to slow down. Meals should be warm, moist, and steady: soups, stews, and cooked grains with hydrating herbs. Avoid extremes of raw or overly spiced foods. Gentle morning exercise and stretching help keep energy circulating without draining reserves. Emotional replenishment matters too – protect time with trusted friends and restful environments. Rhythm and moisture are your allies at summer’s end.

Sabian Symbol for 15° Pisces

In a quiet moment, a creative individual experiences the flow of inspiration.

This symbol speaks to the stillness in which creativity stirs. Important about this type of inspiration is that it doesn’t announce itself loudly or arrive through frantic effort. It comes instead in some quiet pause – when the body rests, when noise subsides, when the mind relaxes a little. In that softened state, ideas begin to connect and multiply. One image gives way to another, one phrase or vision naturally unfolding into the next. It is the nature of inspiration to move like a current: invisible until it gathers enough strength to be felt.

Do you consider yourself open and naturally receptive to new and possibly fruitful developments? Closed attitudes and rigid expectations shut down the process; openness invites it forward. This is a degree that favors meditation, journaling, and contemplative practice, but also the creative gestures that begin without a plan – sketching, improvising, humming a tune. Such acts open channels to something higher, whether understood as the unconscious, the collective, or the divine.

A word of caution, however: not every spark needs chasing. Fatigue, restless thoughts, or wild ideas that lead nowhere can cloud the signal. But approached with steadiness, this symbol offers a glimpse of the pure creative moment, when the ordinary is briefly suspended and inspiration flows freely.

What Does September’s Full Moon in Pisces Mean for Your Horoscope?

This full Moon is the first of the year to link directly with Jupiter in its place of strength. For months, Jupiter has promised growth, vision, and opportunity – but often in the background, waiting for conditions to align. With both lights now making supportive aspects, those potentials begin to take clearer form. For each sign, this eclipse highlights where optimism, creativity, and support can flow more freely – and because eclipses extend their reach, the effects may echo for months.

Plus, find your fall 2025 horoscope here!

Aries

For you, this lunar eclipse highlights Jupiter’s support in matters of home, belonging, and the inner foundation you build life upon. It’s a fertile time for resolving old domestic issues, making changes to your living space, or even pursuing property plans with greater clarity. You may feel a pull to dig into the past – recovering something lost, or putting old ghosts to rest. Courage comes in saying “no” where authority lacks principle, and in affirming your right to define what security truly means.

Taurus

This eclipse links to Jupiter through your third house, emphasizing correspondence, learning, and the local ties that shape daily life. Good news may arrive by letter, email, or phone call, while siblings or neighbors bring reasons to celebrate. The neighborhood itself can feel more welcoming, deepening your sense of belonging. At the same time, your outlook expands: opportunities for study, writing, or travel broaden perspective and invite larger plans for the future. Old, limiting attitudes fall away, replaced by openness, curiosity, and renewed confidence in your voice.

Gemini

Your forecast for this lunar eclipse emphasizes Jupiter’s support in your second house of money and resources. Victory conditions are improving, and likely through the allies and confidants who stand with you. Their backing helps turn challenges into opportunities for growth. Financial news should return favorably, whether through an investment, a raise, or a chance to strengthen existing plans. Possessions and material security expand under Jupiter’s influence, provided there is careful management. Handle practical matters wisely, and the rest should follow, as they say.

Cancer

Of all the signs, this eclipse may feel most fortunate for you. With Jupiter rising in your own sign, both Sun and Moon point toward growth, confidence, and fresh beginnings. The timing favors new starts of nearly any kind – study, travel, personal ventures, or relationships. Optimism is high, and you’re more likely to attract supportive people and resources. Use the momentum to shed limiting self-images and step into a wider view of yourself. Just avoid overreach; enthusiasm lands best when we aren’t getting ahead of ourselves.

Leo

For you, the focus shifts inward, with Jupiter emphasizing rest, retreat, and the need to loosen your grip on constant output. This is a time to step away from daily noise – even to unplug so completely that goals and outcomes fade from view. Space opens for quiet practices, spiritual exploration, or simply being present with whatever feelings rise. Encounters with animals, time in nature, or charitable work may also bring perspective. Relief comes not through striving, but by allowing yourself to exhale.

Virgo

Support comes through friends and networks, with Jupiter highlighting the strength of your social ties. This is a fortunate time to reconnect, to be generous and receive the generosity of others, and to let others help you move plans forward. Benefactors or allies may provide funds, encouragement, or the missing piece that turns an idea into reality. Long-held goals resurface, ready for renewed effort, or a new aspiration calls you to invest in its promise. Follow curiosity wherever it leads; good things are waiting at the other end.

Libra

Ironically, for you, the theme of visibility grows under this eclipse, and Jupiter points toward success through the act of shining a light on what others overlook. A colleague’s quiet work, a forgotten book, or a neglected idea may find wider attention because you chose to share it. In turn, your own reputation strengthens: recognition comes through the generosity of amplifying others. Professionally, this is a window for advancement, new responsibilities, or connecting with influential allies. Just keep your footing steady – expansion works best when paced.

Scorpio

This is a time when good counsel will find you – so don’t waste it. Seek out a spiritual advisor, mentor, or trusted guide, whether in clergy, philosophy, or the arts of divination (like tarot and astrology). Old advice may also reveal its worth with new clarity, showing you what you missed before. Listen carefully, and let what you learn inform your next steps. Jupiter’s influence favors wisdom shared and received, so give yourself fully to the exchange. The lessons you take in now can change everything.

Sagittarius

Jupiter steadies a part of life that often feels unsettling, helping you face fears with more clarity and ease. This is a good moment to take practical steps toward security – saving for the future, tidying shared finances, or simply naming what has weighed on you. Progress comes not from avoiding shadows, but by meeting them with honesty. Even small acts of preparation can lift the pressure, leaving you freer to move forward with confidence in what you’re building.

Capricorn

Jupiter lends strength through partnership, making this a fortunate time for one-to-one encounters. Relationships – personal or professional – bring growth, whether through support, counsel, or the generosity of someone who sees the best in you. New commitments may begin under this influence, or existing ties can be renewed with honesty and openness. What matters most is mutual benefit: allowing others to broaden your perspective while offering steadiness in return. Trust the wisdom that comes through connection; it carries you forward.

Aquarius

Attention turns to the tasks in front of you, and there’s strength in letting work absorb your focus for a time. Jupiter supports honest effort now, whether through professional projects, routine responsibilities, or even household chores that restore a sense of order. What might normally feel tedious instead carries momentum, as if each small action contributes to a larger reset. Think of it as a delayed spring cleaning: steady, practical work clears space and brings renewed clarity in daily life.

Pisces

This eclipse lights up your sign and ties directly to Jupiter, opening a period of renewed confidence and joyful expression. Creativity is enhanced, and you may feel a stronger pull toward romance, leisure, or the kinds of pleasures that remind you life is meant to be enjoyed. Relationships with children or partners benefit from your openness, and you’re well positioned to act as a bridge where others can’t see eye to eye. Growth should soon emerge from recent hardships. Talk about it with people you trust.

Horoscope Author

Wade Caves, based in Brooklyn, NY, is an astrological consultant and educator specializing in problem-solving applications of astrology. He teaches astrological divination and astronomy at the School of Traditional Astrology. Wade also publishes his work on world astrology through Skyscript’s In Mundo publishing desk. He even hosts the World Astrology Summit. A conference dedicated to the advancement of astrology for global problem-solving. Website: wadecaves.com • skyscript.co.uk/inmundo. Email: hello@wadecaves.com.

Story by Wade Caves 
Photo Courtesy of Zoltan Tasi

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Dark Rum Blondies

By
Keith Recker
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0
Dark Rum Blondies with butter spread on a serving plate with wild flowers scattered around.

Dark rum blondies are a rich twist on the classic dessert bar, blending the chewy, buttery texture of blondies with the warm, caramel-like depth of dark rum. This key ingredient enhances the sweetness of brown sugar and vanilla, creating a decadent treat that’s both comforting and sophisticated. Perfect for sharing, dark rum blondies bring a grown-up flair to a nostalgic favorite.

Dark Rum and Sweets: A Perfect Pairing

Dark rum, with its deep caramel, vanilla, and molasses notes, is a natural partner for desserts. Its warmth complements the richness of chocolate, the sweetness of caramel, and the spice in baked goods. A splash of dark rum can elevate cakes, truffles, and sauces, while sipping it alongside sweets enhances every bite. Whether paired with spiced cookies, rich puddings, or simply drizzled into whipped cream, dark rum brings out the best in indulgent treats.

Blondies: The Lesser-Known Sibling of Brownies

While brownies often steal the spotlight, blondies have a story of their own. Believed to predate the chocolate brownie, blondies emerged in the late 19th century when vanilla and molasses were the primary dessert sweeteners. Instead of cocoa, they rely on brown sugar and butter to deliver their signature butterscotch flavor. Simple, chewy, and golden in color, blondies gained popularity as a lighter, caramel-like alternative to their fudgier cousin. Today, they’ve become a staple in bakeries and kitchens, proof that sometimes history favors subtle sweetness over indulgent richness.

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Dark Rum Blondies with butter spread on a serving plate with wild flowers scattered around.

Dark Rum Blondies

  • Author: Keith Recker
Print Recipe

Description

A rich dessert recipe that pairs the deep, caramelized flavors of dark rum with sweet, indulgent treats.

Ingredients

Scale

For the Blondies:

  • 1 ¼ cup flour
  • ¾ tsp baking powder
  • ½ tsp salt
  • ½ cup butter
  • ¾ cup brown sugar
  • 1 egg
  • ¼ cup dark rum
  • 1 cup chocolate chips
  • 1/4 cup chopped pecans

For the Topping:

  • 1 tsp dark rum
  • 1 tbsp butter

For the Frosting:

  • 2 tbsp butter
  • 1 ½ cups powdered sugar
  • 1 tbsp dark rum
  • 2 tsp milk

Instructions

  1. Preheat oven to 350 degrees.
  2. Grease a 7×11 inch baking pan.
  3. In the bowl of a stand mixer, cream butter and sugar.
  4. Add egg and rum and beat until combined.
  5. Add dry ingredients and beat until combined.
  6. Fold in chocolate chips and pecans.
  7. Place batter in baking pan and bake for just under 30 min.
  8. While the blondies cool for about 10 minutes, whisk together rum and butter in a saucepan over low flame.
  9. Brush the top of the blondies with rum and butter mixture,
  10. When completely cool, slice into squares.
  11. In the bowl of a stand mixer, using the cage attachment, beat butter and powdered sugar together.
  12. When fully chipped together, add rum, and drops of milk until desired consistency is achieved.
  13. Frost the blondie squares and enjoy.

 

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Recipe and Styling by Keith Recker
Photography by Dave Bryce

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Santa Fe’s Capital Coal Eatery

By
ZAIN
-
0
santa fe capital coal chefs holding food
A neighborhood eatery offers cross-cultural fare in a pioneering food hall. Photo courtesy of Capital Coal Instagram featuring Chef Dakota Weiss and Chef Dale Kester

In the same way that spring breathes new life into nature, an innovative “micro-food hall” has reinvigorated the old Zia Diner space in downtown Santa Fe. A collaboration is celebrated between Chef Dakota Weiss and her business and life partner, Rich Becker, at Capital Coal Neighborhood Eatery. The eatery offers fantastic food with a hip vibe.

capitol coal food bowl with greens and spicy sauce drizzled
The Horno Restaurant Bowl at Capital Coal Eatery. Photo courtesy of Capital Coal Instagram

The menu features some of the couple’s favorite cuisines not found in Santa Fe. The delightfully spicy and crunchy Richie B’s Hot Chicken, for instance, riffs on a Nashville fried-chicken staple. Kimchi’s Korean BBQ fuses Korean and Mexican influences in a tacodilla and other dishes. Tasty French dip options include prime rib with truffled aioli, mushrooms, and Swiss and cheddar cheeses.

inside view of capitol coal with silver chairs and hanging red lighting
Inside view of Capital Coal Eatery. Photo courtesy of Capital Coal Instagram

The duo concocted a new phrase to describe their culinary venture. “We completely made up the term ‘micro-food hall,’” says Weiss. “People hear ‘food hall’ or ‘food court’ and they expect different stalls with different chefs. We took the idea of having different food concepts, but it all comes from one chef.”

The fare is perfect for dining in or taking out. “We miss a lot of the food diversity in Los Angeles where you can order any kind of cuisine and have it at your doorstep in 20 minutes,” says Weiss, whose family moved from southern California to Santa Fe when she was 13. She went on to carve a stellar reputation as a chef working in LA, and points beyond before returning to Santa Fe in 2021 after her mother was diagnosed with cancer.

Lobster Rolls at Capital Coal Eatery. Photo courtesy of Capital Coal Photographer Douglas Merriam

Capital Coal’s Lasting Influence

While Weiss worked as Coyote Cafe’s executive chef, she and Becker opened Catch Santa Fe Poke, serving ultra-fresh poke bowls. They also opened Notorious P.O.K.E. and FRENCHiE’S DIPS and TOTS in Albuquerque’s Sawmill Market food hall. They named their fourth restaurant after the Capital Coal Yard company, which once occupied the historic building and site, serving trains coming through Santa Fe.

Capital Coal not only brings new flavors to Santa Fe, it’s also a fresh look for the city. “Along with adding diverse cuisines, we wanted to make a space that would be different,” Weiss says. To that end, pop art brightens the walls and neon signs, streamlined booths, and lounge-style seating create a fun, welcoming ambiance. In the kitchen hangs a treasured photograph of Weiss’s mom, who passed away in 2022. “She’s our kitchen angel,” Weiss says.

Story by Lynn Cline
Photos by Capital Coal Eatery

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Santa Fe’s Chefs’ Favorite Eats Around the City

By
Hayley Meerdo
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0
on top view of potato and veggie dinner with napkin rolled

With over 300 restaurants in Santa Fe and Albuquerque alone, choosing where to dine can be a challenge. In New Mexico, residents and visitors alike are spoiled for choice with everything from a quick bite from a food truck to fancy white-tablecloth dining. But what about the hidden gems where we might find the best burritos, carne adovada, flakiest pastries, or the must-have dinner? We asked four New Mexico chefs where they go when they’re not behind the stove–and what their favorite dishes are.

Santa Fe Chefs’ Favorite Restaurants

Start the Day Right with Chef Dakota Weiss

Chef Dakota Weiss of Santa Fe’s Catch Poke, Capital Coal Neighborhood Eatery, and Albuquerque’s Notorious Poke at Sawmill Market says, “I am a sucker for breakfast at downtown Santa Fe’s Pantry Rio. I usually stick with a Smothered Burrito Christmas without eggs, but full of protein, potatoes, and tons of cheese.”

two plates with potato veggie dinner with forks
Mesa Provisions. Photo by Elliot Archuleta

A 35-year resident of Santa Fe, Chef James Campbell Caruso of La Boca and Taberna says his secret breakfast spot is Ramblin’ Café, a family business tucked away in a tiny strip mall on Second Street. “The carne adovada and eggs is my go-to order. And their red chile is happening.”

Caruso also frequents Clafoutis and Mille, both French hot-spots with stellar pastry selections. He admits, “When I am at Clafoutis, I want to eat all the pastries, so I buy some and share with my staff. I also love their quiche. At Mille, I love the crepes—every type—and the Croque Madame. Mille also has sensational pastries that pair beautifully with their great coffee.”

tower of baked goods with orange red hue
Pastries at Mille.

Early Morning Go-To’s with Chef Marc Quinones

When Executive Chef Marc Quinones of Hotel Chaco’s Level 5 goes out for breakfast, it’s always Vic’s Daily Cafe. “Chef and owner Victor Pandazis is the real deal and everything on his menu is mouthwateringly delicious! My go to is El Vaquero—a huge portion of hand-battered chicken-fried Steak smothered with red chile and cheese.”

Albuquerque’s Chef Jennifer James of frenchish isn’t much on breakfast, “But If I’m up early on the weekend, I’ll go to Burque Bakehouse and get a coffee. Their kouign Amann are caramelized crunchy goodness or a canelé is a practice in precision and a deep, dark complement to my coffee.”

plate of crossants in a circle with butter in middle
Croissants at Mille.

Midday Munching with Chef Jennifer James

James segued quickly toward lunch. “If I am out and about on a Monday or Tuesday and need a tasty lunch, I go to Duran’s downtown or Duran’s Station or Oni. At Duran’s, I always get the Carne Adovada Burrito. Smothered. No onions. Oni is also chef owned and -driven, and I order anything on the menu. The ramens and the tartare are not to be missed.”

Chef Quinones goes to Mr. Powdrell’s Barbeque for a lunchable Beef Brisket & Cheese Sandwich. He added, “I’m also a huge fan of the Red Chile Beef Bites at High Noon Restaurant & Saloon in Old Town.”

ice cream waffle cone with colorful sticks
Neko Neko.

The Dinner Bell with Chef James Campbell Caruso

On the rare occasion that a chef gets to escape dinner service and enjoy a luxurious dinner out, the chefs in each city were in agreement about where they head. In Albuquerque, Mesa Provisions tops the list, where Steve Riley holds court with his seasonal menu. James said, “I’ll order almost the whole menu because you can’t go wrong.” Quinones concurred and said, “Steve is my favorite chef right now. His Smoked Half Chicken hits the spot for me every time!”

blake plate with food and white plate with red sauce
Mesa Provisions. Photo by Gabriella Marks.

Santa Fe chefs Caruso and Weiss called out Horno as their top dinner haunt. Caruso said, “Horno is across the street from my restaurant, but also what I believe to be the best restaurant in town. There aren’t many chefs who care as much as Dave does.” With a nod, Weiss added, “It doesn’t matter what mood you are in and what you want to eat, you will be satisfied. The dumplings with the coconut broth, that is a definite yes! Any version of his hangar steak is also a definite yes, as are the pork belly skewers.”

A perfect food day is never complete without dessert and Weiss recommends Neko Neko at the Sawmill Market. She said, “The ice cream cone is warm and crunchy on the outside and soft and gooey on the inside. Their flavors are crazy exciting—from the pandan to the yuzu, but the watermelon is my favorite. You can add toppings like Fruity Pebbles, condensed milk, mochi. It’s fun and it’s not something you see anywhere else in New Mexico.”

Our Chef Experts

James Campbell Caruso
La Boca, Taberna
Jennifer James
Frenchish
Marc Quinones
Hotel Chaco’s Level 5
Dakota Weiss
Capital Coal Neighborhood Eatery, Catch Santa Fe Poke, and Notorious P.O.K.E. Read more about Chef Weiss here.

Story by Heather Hunter
Photos by Gabriella Marks and Elliot Archuleta

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Broccoli, Brown Butter Bread Crumbs, Chermoula

By
Abdul Rafay
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0
A plate of roasted broccoli florets with brown butter bread crumbs, surrounded by bowls of salt, red pepper flakes, paprika, and more broccoli.

Roasted Broccoli with Chermoula & Brown Butter Bread Crumbs takes a simple vegetable side to gourmet heights. Roast tender broccoli florets until golden. Toss them in an herb‑forward chermoula sauce packed with parsley, cilantro, warm spices, citrus zest, and a touch of heat. Add a sprinkle of buttery, toasty bread crumbs for the perfect finishing crunch. The dish is crisp, vibrant, and bursting with flavor.

Broccoli, Brown Butter Bread Crumbs Recipe

This dish is all about balance—earthy roasted broccoli meets the zesty freshness of chermoula, while the brown butter bread crumbs bring a rich, nutty depth. The combination of textures and flavors makes each bite exciting, and the vibrant green and golden hues create a plate that’s as beautiful as it is delicious. Best of all, the components are simple to prepare but deliver restaurant‑quality results.

Perfect as a standout side for weeknight dinners, holiday spreads, or casual gatherings, this roasted broccoli recipe proves that vegetables can be the star of the table. Serve it warm, straight from the oven, so the flavors stay bright and the bread crumbs keep their crunch. It’s a side dish that will have everyone reaching for seconds.

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A plate of roasted broccoli florets with brown butter bread crumbs, surrounded by bowls of salt, red pepper flakes, paprika, and more broccoli.

Broccoli, Brown Butter Bread Crumbs, Chermoula

  • Author: Curtis Gamble
Print Recipe

Description

Make vegetables the star of your meal. 

Ingredients

Scale
  • 2 crowns of broccoli cut into florets
  • Chermoula (see below)
  • Brown butter bread crumb ( see below)

For the chermoula:

  • 1 bunch of parsley
  • 1 bunch of cilantro
  • 2 tbsp red wine vinegar
  • 1 tbsp whole coriander
  • 1 tbsp whole cumin
  • 1 tsp smoked paprika
  • 1 tsp aleppo pepper flake
  • 1 whole shallot minced
  • 2 cloves garlic minced
  • Zest of 2 lemons and 2 limes
  • EVOO

For the fool proof brown butter bread crumbs:

  • 400 g dried sourdough
  • 100 g brown butter

Instructions

  1. Preheat the oven to 425, toss florets in evoo and salt and pepper to taste. Roast broccoli, until tender, for roughly 30 min.
  2. Toss with Chermoula and lay flat on a serving dish and top with bread crumbs. Serve immediately.

For the chermoula:

  1. Rough chop Parsley and Cilantro, grind whole spices and combine with the rest of the spice,  garlic, shallot, lemon and lime zest in a bowl . Add 2 T red wine.
  2. Cover just to the top with EVOO and salt and pepper to taste.

For the fool proof brown butter bread crumbs:

  1. Preheat the oven to 275. Combine warm brown butter and sourdough in the bowl of a food processor and blend and break up the bread until totally combined.
  2. Move to a sheet tray and toast in 15 min intervals until golde.

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Recipe by Curtis Gamble
Styling by Keith Recker
Photography by Dave Bryce

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Mexican Mole Sauce: Two Ways

By
Abdul Rafay
-
0
A flat lay photo showing ingredients for Mexican mole sauce, including various chiles, nuts, spices, and a stone mortar and pestle on a rustic metal surface.

Few dishes embody the depth, patience, and soul of Mexican cooking quite like mole. Complex and deeply layered, this legendary sauce brings together chiles, toasted nuts and seeds, and aromatic spice. The transformative magic of slow cooking brings it all together. In Oaxaca, mole negro is a culinary icon—dark, smoky, and robust. It is often served on special occasions as a centerpiece of celebration. Every ingredient is treated with care. The careful toasting of chiles. The slow coaxing of flavors from onions, garlic, and tomatoes until they’re charred and sweet. The simplicity of the foods the sauce is served with. This complex dance is, yes, complex…but worth the time and attention it demands.

A flat lay photo showing ingredients for Mexican mole sauce, including various chiles, nuts, spices, and a stone mortar and pestle on a rustic metal surface.

Mexican Mole Sauce: Two Ways Recipe

This recipe pays homage to that tradition while inviting you to explore its equally captivating cousin: red mole. Brighter in hue yet just as intricate in flavor, red mole combines the warmth of guajillo and ancho chiles with tangy tomatillos, aromatic cinnamon, and a touch of sweetness from raisins. Both moles share a meticulous layering process—each step deepening the flavor until the sauce becomes a tapestry of smoke, spice, and richness.

Whether you choose the bold, almost mysterious notes of mole negro or the vibrant, tangy heat of red mole, you’re cooking more than a sauce—you’re creating a story in a pot. The reward for your time is a dish that tastes of history and heart, ready to be ladled generously over tender chicken, served with fresh tortillas, and enjoyed among friends and family. This is food meant to be shared, savored, and remembered long after the last bite.

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A flat lay photo showing ingredients for Mexican mole sauce, including various chiles, nuts, spices, and a stone mortar and pestle on a rustic metal surface.

Mole Negro

  • Author: Gabe Gomez
Print Recipe

Description

A traditional mole. 

Ingredients

Scale
  • 1.5 lb skin-on chicken thighs w/bone
  • 4 tbsp olive oil or lard (use lard-you only live once)
  • 2 tbsp Kosher salt or as needed
  • 2 to 4 cups chicken stock as needed (preferably homemade)
  • 4 oz ancho chiles
  • 4 oz guajillo chiles
  • 1/4 cup raw almonds
  • 1/4 cup peanuts
  • 2/3 cup  sesame seeds
  • 1/2 cup pumpkin seeds
  • 1 large unpeeled onions
  • 4 unpeeled garlic cloves
  • 1 large ripe tomato
  • 4 oz green tomatillos with husks
  • One stick of Mexican cinnamon
  • 2 tsp dried thyme
  • 1/4 cup Mexican oregano (dried)
  • 8 whole cloves
  • 8 allspice berries
  • 1/4 tsp freshly grated nutmeg
  • 4 oz dark chocolate (optional). I don’t use chocolate, but if you do, then use a dark chocolate 75% or above.

Instructions

  1. Toast the chiles on a baking sheet at 350 (15 – 20 mins); set aside
  2. Toast the almonds, peanuts, pumpkin seeds at 350 (10 min); set aside
  3. Grind the chilies together in a food processor until powdered; set aside
  4. Heat cast-iron skillet on low heat. Quarter cut the onion with the skin intact.
  5. Place the onion, individual unpeeled garlic cloves, tomato (stem side down), and tomatillos (in the husks) on the skillet.
  6. Cook, turning frequently. The onion and garlic are done when softened. They will cook at different times; remove accordingly when done: (Garlic: 8 minutes; Onion: 20 minutes; Tomato: 15 to 20; Tomatillos:10 minutes); You’ll want the vegetables to char. Set aside
  7. Remove the husks from the vegetable once cooled. Save all the juices; scrape the charred parts for flavor
  8. Place the sesame seeds in a cast-iron skillet over medium heat and toast just until golden (3 minutes tops); Set aside.
  9. In a cast-iron skillet, heat 1 tablespoon oil or lard over medium-high heat until rippling. Add the canela, thyme, oregano, cloves, allspice, and nutmeg stir constantly, until fragrant, about 2 minutes. Set aside.
  10. Combine all the ingredients in a food processor or blender and process to a smooth purée. You can do this in stages; combine in a big bowl afterward.
  11. In a Dutch oven or big saucepan, heat the remaining oil or lard over high heat and slowly add the purée. Reduce to low heat. Cover and cook, stirring frequently. 35 to 40 minutes. Break up and add chocolate. Once the mole becomes a paste (think of tomato paste consistency), begin adding chicken stock to the desired consistency.

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Red Mole

  • Author: Andrea Abedi
Print Recipe

Description

The warmth of guajillo and ancho chiles with tangy tomatillos.

Ingredients

Scale
  • 2 cups chicken broth
  • 2 dried guajillo chiles, stemmed & seeded
  • 2 dried ancho chiles, stemmed & seeded
  • 3 dried chipotle chiles, stemmed & seeded
  • 1 slice good bread, torn into pieces
  • 2 corn tortillas, cut into 1 inch strips
  • 2 tomatoes, cut in half crosswise
  • 5 tomatillos, cut in half crosswise
  • 1 tbsp lard
  • 1 onions, halved and sliced
  • 1/2 head garlic
  • 1/3 cup chopped peanuts
  • ¼ cup rasiins
  • 2 tbsp cumin seeds
  • 1 tbsp dried thyme
  • 3 cinnamon sticks
  • 5 whole cloves
  • 6 allspice berries
  • 5 oz dark chocolate, coarsely chopped
  • 1 cup chicken broth
  • 3 tbsp white vinegar
  • 1 tsp salt

Instructions

  1. Toast guajillo, ancho & chipotle chiles in a dry pan over medium heat, stirring constantly until warm & aromatic about 3 minutes.  Transfer to blender with chicken broth.
  2. Heat 2 cups of chicken broth in a sauce pan util it begins to simmer, about 5 minutes.  Pour broth into blender.
  3. Toast piece of bread and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to blender with chicken broth & chiles.
  4. Allow chiles, toasted bread and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
  5. Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft & blackened, 3-4 minutes per side. Place tomatoes in the blender with the chile puree.
  6. Melt lard in large skillet over medium heat.  Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves & allspice berries: cook and stir until onions are soft & golden 5- 8 minutes.  Remove the cinnamon sticks & other whole spices; add onion mixture to blender with chile-tomato mixture and blend until smooth.
  7. Pour chile puree into large skillet over medium heat.  Stir in the chocolate, chicken broth, sugar & salt.  Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced 10-15 minutes.

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Recipes by Gabe Gomez and Andrea Abedi
Photography by Adam Milliron

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