  | locavoreV.21 No.11 | 3/15/2012  Eric Williams ericwphoto.com LocovoreBlissSandwiches with a slow food ethosRestaurants that advertise their use of local ingredients are becoming more commonplace. But for whatever reason, they rarely seem to appear in strip malls near major freeway exchanges. Bliss Sandwich Spot-N-More stands alone in that regard (it’s one of the storefronts at The Pavilions at San Mateo, right off of I-40) and in many other ways, most of them charming.
V.21 No.9 | 3/1/2012  Sergio Salvador salvadorphoto.com LocovoreThe Seasonal PalateMetropolitan food truck parks in PlacitasLike many culinary school graduates (Seattle Culinary Institute, class of ’99), Chef Kimberley Calvo wanted her own restaurant. But Calvo realized it was a bad idea. “The more I looked into what it entails in terms of money and financial backing, it wasn’t feasible in this economy,” she says.
V.21 No.7 | 2/16/2012  Sergio Salvador salvadorphoto.com LocovorePasión Latin FusionA green-chile-infused tour of Latin AmericaBeing a generalist might be a good thing if you’re, say, a Renaissance man or a contestant on “Jeopardy!” With food, though, I prefer my chefs to focus on one area of expertise. But that doesn’t apply to Pasión Latin Fusion.
V.21 No.5 | 2/2/2012  Sergio Salvador salvadorphoto.com LocovoreKasbahThe bastilla king is backKing’s bastilla has to be one of the craziest things I’ve ever eaten. A specialty at Kasbah, it looked like a flying saucer constructed out of phyllo dough. It was stuffed with a mix of chicken, almonds, cinnamon and eggs, then was dusted with sugar and splashed with rosewater. The flavors took off in so many ways at once I could hardly keep track of them all. I didn’t even know if I liked it, but I kept eating it.
 
V.21 No.2 | 1/12/2012  Sergio Salvador salvadorphoto.com LocovoreTune-Up CaféCulinary crossroads follows its own pathThe Tune-Up Café is where the cool people in Santa Fe go. Not the ones who honk their horns while almost running me over by the Plaza, but the kinds of folks who look like they would be my friends if I lived there. That’s a good thing. Because when the small adobe restaurant is packed—as it often is—you’re usually within three feet of multiple strangers, some of whom might be sharing your table.
V.21 No.1 | 1/5/2012  Sergio Salvador salvadorphoto.com LocovoreChez BobWorth the encoreChez Bob is a little bit elegant or a little bit awkward, depending on your perspective. Mine changed dramatically between my first visit, two years ago, and my recent return. After writing the place off, I was drawn back by rumors of major improvements in both service and food.
V.20 No.51 | 12/22/2011  Sergio Salvador salvadorphoto.com LocovoreMonte Vista Fire StationN.M. beef burns down the houseIt's amazing how a building as big and beautiful as the Monte Vista Fire Station can stay so hidden. The only Pueblo Revival-style fire station in, well, anywhere was built just before World War II and put up for sale in 1972, when it was no longer big enough for a new breed of fire trucks. Hoses used to hang from the roof of the tower all the way to the garage, which is now the dining room of the Monte Vista Fire Station bar and restaurant.
V.20 No.50 | 12/15/2011  Ari LeVaux LocovoreWinter Market Report: Santa FeSanta Claus is coming to lunchWe associate growers’ markets with summer, and for good reason. That’s normally when stuff grows. Thanks to a combination of old-fashioned tactics and newfangled technology, however, farmers have figured out ways of extending the season. And if you’re out to absorb some social cheer as winter sets in, stock up on staples, and wolf down a breakfast burrito and a coffee, there’s no finer place than the Santa Fe Farmers Market—the state’s largest, oldest and arguably best.
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