Weekly Specials: A New Wave Of Native Cuisine

A New Wave Of Native Cuisine

3 min read
Hazruquive Stew from Pueblo Harvest (courtesy pubeloharvestcafe.com)
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For Burque denizens, the latest love-where-you-live opportunity originates with CNN’s reporting on the new wave of Native American cuisine. Of six featured American restaurants, all serve an inspired amalgam of pre- and post-European contact cuisine and two call Albuquerque home. At Indian Pueblo Cultural Center (2401 12th Street NW), Pueblo Harvest’s menu was created by chef Brent Moore based on traditional foods originating within New Mexico’s 19 Pueblos, such as wild game and foraged cedar, juniper, sage and pine nuts. The modern Southwestern offerings at Level 5 at Hotel Chaco (2000 Bellamah Ave. NW) were defined by chef Patrick Mohn’s “modern, familiar spin” on traditional regional ingredients like buffalo, blue corn and vegetable ash.

Food News South Valley Reformation

The applied philosophy of regenerative agriculture—which eschews pesticide use, enhances ecosystem biodiversity and resilience, and regenerates topsoil—integrates aspects of agroecology, agroforestry, holistic management, organic farming, permaculture and restoration ecology. Vital movement concepts have existed since late in the 19th century but regenerative agriculture itself wasn’t given a name until 1987. Here in Albuquerque, six South Valley farms have dedicated themselves to the movement and its practices. On Sunday, Sept. 23 from 10am to 2pm, visit participants—Chispas Farm, Valle Encantado, Speakeasy Gardens, Ironwood Farms, Whole Heart Farm and Gutierrez-Hubbell House—to discuss regenerative practices directly with working farmers and purchase produce straight from its hyperlocal farm origin. RSVP to the tour or learn more at bit.ly/RegAgABQ.

Food News Burque Dreams Of Ramen

On Sunday, Sept. 23 The New Mexico Japanese-American Citizens League (NMJACL) will host its annual fall festival, Aki Matsuri, from 10am to 5pm at New Mexico Veterans Memorial Park (1100 Louisiana Blvd. SE). This year’s fest, themed on “Takumi: The Way of Japanese Craftsmanship,” will spotlight a number of Japanese artists and makers working in The Land of Enchantment. At NMJACL’s largest yearly event, immerse yourself in all things Japanese: cultural exhibits, vendors, bonsai displays, musical and martial arts demos, art, food, beer and sake tastings, a ramen-eating contest and an origami booth. Learn more about the festival’s history and mission at nmjacl.org, and score $5 presale tickets online at bit.ly/NMJACLFest.

Food News Jujube Or Not To Be

At New Mexico State University (NMSU), the jujube or “Chinese date” has proved a hot topic around the College of Agricultural, Consumer and Environmental Sciences. A team of researchers at the university have been hard at work trying to ascertain, analyze and understand local consumers’ perceptions of the jujube fruit. Simultaneously, an agricultural effort was made to develop and catalog drought-tolerant jujube cultivars for high desert farming. The exceptionally nutritious fruit boasts a healthy serving of vitamin C and a low glycemic index but the jujube’s small, oval shape and brown color don’t fit neatly into the American concept of big, colorful fruit. NMSU’s Agriculture Science Center hosts an AmeriZao jujube tasting workshop in Los Lunas on Friday, Sept. 28 from 2 to 4pm. Learn more at bit.ly/AmeriZao.
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