The Greens You Eat

With the return of cooler weather comes the rebound of salad greens — a category some diners still grumble about, longing for the days when dinner salads meant nothing more than a heap of iceberg lettuce, or, on special nights, a few tender leaves of Boston butter. And while butter lettuce will always have its place, this is New Mexico — a land where heartier greens thrive. Chard, kale, and drought-tolerant lettuces like Forellenschluss grow strong here, offering deeper flavors that can stand up to the high desert’s temperament.

Sorrel has also made a comeback in local gardens, sparking curiosity for new ways to use it. In classical French cooking, sorrel was often cooked down, strained, and transformed into a velvety puree mixed with butter, cream, and a hint of veal stock — an elegant approach that nearly hides its leafy origins. But in modern New Mexico kitchens, creativity reigns. A green borscht, a twist on posole verde, or even a bright sorrel pesto feels more fitting for the region’s lively food scene.

Though sorrel is better known in Eastern Europe and the Mediterranean, it grows beautifully here during our cooler months. Dining out, you might catch flashes of it — a lemony sorrel sauce on avocado toast, or fuchsia-veined baby leaves on a chef’s tasting plate. At home, it’s easy to start simple: tear a few leaves into a tomato and cucumber salad, toss them into beans, or stir a handful into soup. Sorrel’s tart edge wakes up a dish in a way few other greens can. The more we experiment with it — pickled for bánh mì, chopped into eggs, or folded into pesto — the more we wonder why it hasn’t found a permanent place on local menus.

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Amuse-Bouche

Farm to Table New Mexico, a nonprofit dedicated to building a more just and sustainable food system, is entering a new chapter. After twenty-five years of leadership, longtime director Pam Roy has transitioned to a new role as policy director. The organization is now seeking a new executive director to continue its mission of connecting local growers, policymakers, and communities across the state.

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Entrances & Exits

Santa Fe’s dining scene keeps evolving. Gatsby’s Restaurant and Cocktail Lounge is preparing for its grand opening on November 6, taking over the upstairs space above Restoration Pizza in the Railyard. Conceived by brothers Amrik and Pawan Dhindsa, formerly of India House, the Gatsby promises a late-night, speakeasy-style experience with a menu that stretches from coconut mussels to steaks.

Also new to the scene, Lady Duff’s Lounge at Hotel Glorieta (formerly The Lodge at Santa Fe) channels Prohibition-era style, its name a nod to Hemingway’s The Sun Also Rises.

The grilled cheese trend has rolled into town with The Toasted Cheezer, a food truck parked on the corner of Alameda and St. Francis. The truck dishes out inventive melts and soups that feel both nostalgic and creative, often appearing at events and local distilleries around Santa Fe.

Meanwhile, crowds at Leo’s on Hickox have mellowed enough to snag a table without a wait. Their pork belly with nam prik pao is worth the trip, and the mushroom laab might just be one of the best vegetarian versions in town.

Whataburger continues its push into northern New Mexico, with plans to open its first Santa Fe location soon after a wildly successful debut in Taos.

In Albuquerque, Debajo Tapas has reopened under new ownership, keeping many of its familiar favorites on the menu. Amore Pizza has closed its Green Jeans location but remains open at Tin Can Alley. Last Call, the much-loved New MexiCali spot, has returned with a new location on Coors, serving the California-style burritos and carne asada fries that built its following.

Farther north, Borracho’s Craft Booze & Brews in Las Vegas has launched a food menu with creative pairings like riblets in Calabrian chile marmalade and grilled romaine with anchovies.

Not all the news is celebratory: Bosque Brewing has filed for bankruptcy amid large debts, though none of its locations are scheduled to close. Marble Brewery will continue brewing and distributing Bosque’s core beers. Meanwhile, Sobremesa Restaurant and Brewery has permanently closed its doors without a public explanation.

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Occasions

Autumn celebrations are in full swing across the state. In Santa Fe, Tumbleroot is hosting a harvest party with live music, pumpkin painting, cocktail specials, a local vendor market, and a cider press — costumes encouraged.

On October 25, Heritage House and Hollow Spirits Distilling will unveil their new collaboration, The Drinkery, with a preview night featuring tastings and a tour of the newly restored inn. That same morning, K’Lynn’s Southern & Cajun Fusion opens early for a special breakfast service with fried chicken biscuits, shrimp and grits, beignets, and chicory coffee.

On October 26, NM Wine Studio welcomes winemaker Katie Hagan of Embudo Valley Vineyards for a guided tasting, while Santa Fe Spirits hosts Pitmaster 360, a three-hour backyard BBQ class.

That weekend also brings Paloma’s Late Harvest Feast, a wine-pairing dinner with Jose Pastor Select Wines, and the 505 Food Fights Finals at Brekki Brekki, where three chefs and three bartenders will compete to raise funds for mental health support.

For a family-friendly option, Canteen Brewing will host pumpkin carving nights on October 28, complete with pints, pumpkins, and prizes.

On October 30, the Rosewood Inn of the Anasazi will hold a reception for the Santa Fe Farmers Market Institute, featuring hors d’oeuvres, drinks, and discussions on local agriculture.

In early November, the Quivira Coalition will host a free grazing workshop at Polk’s Folly Farm, led by Cole Bush of the Grazing School of the West. A few days later, the Regenerate Conference returns to the Santa Fe Convention Center, offering public workshops on everything from herding dogs to climate emotions.

Later in the month, on November 15, the Downtown Growers’ Market Gala at Rio Bravo Brewing will feature a three-course dinner, dessert bar, silent auction, and a DJ set — with “The Future” as this year’s theme.

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Distillations

As temperatures drop, local food writers are making a case for cold-weather ice cream, celebrating the small, independent shops that define New Mexico’s frozen-treat scene. And in the spirit of looking back, stories on K’Lynn’s Southern & Cajun Fusion and the 505 Food Fights remind us how deeply food, creativity, and community are intertwined here.

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Mission

The Bite exists to tell meaningful stories about food and drink in New Mexico — stories that celebrate diversity, creativity, and the deep ties between people and the land. Its purpose is to spark curiosity, inspire connection, and showcase the raw, cooked, distilled, and fermented flavors that define the region.