Folk Dishes for 2026

By the time this is read, the first meal of 2026 will already be history. Depending on tradition—or borrowed tradition—that meal may have included posole rojo or black-eyed peas, lentils or sauerkraut, possibly with pork on the side. While not always tied strictly to the Gregorian calendar, the idea of eating for luck on New Year’s Day is remarkably widespread. What’s curious is how often the foods associated with prosperity are the simplest ones.

Folklore offers plenty of explanations. Pork is said to symbolize progress because pigs root forward rather than backward. Black-eyed peas and lentils are often linked to coins, while collard greens are thought to resemble paper money. Some insist that black-eyed peas swell as they cook, signaling financial growth—an argument that could reasonably apply to almost any bean.

Dig a little deeper, though, and the origins become murkier. Did black-eyed peas gain their New Year’s significance in 1863 when enslaved people celebrated emancipation? Or did they become symbolic because Union troops left behind little more than field peas during their march through the South? Perhaps the tradition stretches back even further, possibly to the Talmud. Or maybe it’s all coincidence, layered storytelling, and convenience. In the end, there doesn’t appear to be a definitive answer.

Still, there’s something grounding about beginning the year deliberately—and simply. No one would actually trade collard greens as currency, and lentils aren’t competing with cryptocurrency anytime soon. But if stranded with either paper money or a pile of greens, the latter would probably prove more useful.

Looking back at the most memorable meals of 2025, a pattern emerges: many of them came from humble origins. This isn’t limited to home-hunted antelope meatballs or lamb wrapped in phyllo from a friend’s farm. From fried catfish and chicharrones to lentil soup, dumplings, curries, and slow-braised meats, some of the most exciting flavors came from dishes shaped by tradition rather than trend.

That may be the enduring story of food. Even with modern techniques and cutting-edge kitchens, the most satisfying meals are often those refined quietly over generations. If honoring that kind of culinary resilience becomes a defining theme of 2026, it’s one worth celebrating.

Notable Entrances and Exits of 2025

The past year brought a wave of openings, closings, revivals, and reinventions across New Mexico’s food and drink landscape.

In Albuquerque, Thai cuisine expanded its footprint with new interpretations of northern-style noodle soups alongside familiar favorites. Afghan flavors continued to gain traction in downtown spaces that have seen multiple culinary lives. A long-closed downtown coffee shop returned, offering excellent espresso without pretense, while hotel restaurant spaces saw fresh concepts move in.

Several longtime institutions closed their doors after decades of service, only for new operators to step in with fresh energy, updated menus, and redesigned interiors. Rum bars, raw bars, and food halls added variety to established neighborhoods, while ice cream shops and sandwich counters proved that simple pleasures still draw lines.

Some restaurants shifted identities entirely, reopening under new names and concepts. Others expanded from food trucks into permanent brick-and-mortar homes, bringing injera, shawarma, ramen, and regional specialties into new neighborhoods. Breweries experimented with hybrid models, pairing coffee and beer under one roof, while distilleries quietly emerged within familiar spaces.

Santa Fe saw its own wave of change. Bars and lounges leaned into atmosphere, storytelling, and carefully crafted cocktails. New breweries opened in unexpected settings, while Southern comfort food, late-night menus, and prohibition-era aesthetics all found enthusiastic audiences. Some longtime favorites closed permanently, while others reemerged under new ownership with refreshed direction.

Across northern New Mexico, smaller towns experienced meaningful revivals. Iconic roadside restaurants reopened under new stewardship. Boutique hotels welcomed new dining concepts. Bars and breweries returned after long pauses, and new distilling operations quietly expanded the state’s spirits scene.

Through it all, the throughline remained clear: food rooted in tradition continues to thrive, whether served in a polished dining room, a converted greenhouse, or a roadside shack. As the calendar turns, the past year stands as a reminder that while restaurants come and go, the stories—and the flavors—carry on.