I first learned about Casa de Benavidez from an old hippie in Placitas. His eyes glazed dreamily as he described a North Valley restaurant that serves “Placitas-style” New Mexican food. Rita Benavidez, the owner, grew up near the old hippie’s commune. When I asked him if he’d join me for dinner, he said, “Just give me enough advance notice. I’ll need to shave.”
We're nearing the end of the stone fruit season (apricots, peaches, nectarines and the like), and tomatoes are really rocking, so why not throw them together? Just like throwing a little salt on your dessert, these two fruits offer flavors and textures that complement and contrast each other; both are acidic, both are (or should be) sweet and both have a lusty, oozy nature that prompts slurping and licking. It was only a matter of time before they ended up on the cutting board together. Are peach soups and tomato cobblers in the not-so-distant future?