‘Dinner,Chef’


Anthony Archuleta, the Taos Pueblo cook who prepared a wonderful dinner for us. In the foreground are polenta cakes covered with local vegetables– winter squash, zuchinis, tomatoes, corn, onions and spinach. Behind them are blue corn cakes drizzled with local honey, a kale salad, and more blue corn cakes with buffalo meat and squash. Photo by Elizabeth Hoover

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