Hummus, but Make It Green

HUMMUS GETS A FRESH GREEN TWIST

For many food lovers, hummus begins and ends with garbanzo beans. After all, the name itself comes from the Arabic word for chickpeas. But chefs across New Mexico are proving there’s room for creativity by swapping traditional chickpeas for other legumes—including one vibrant seasonal favorite: the fava bean.

Unlike many beans that lose their color during cooking, fresh fava beans retain their rich green hue, creating a striking version of the classic Mediterranean spread. The seasonal delicacy has recently appeared on menus at several New Mexico restaurants, including Esquina in Santa Fe, where it’s served with crisp endive leaves, and Frenchish in Albuquerque, where it’s arrives alongside salted cucumbers and butter lettuce.

While fava beans aren’t often associated with New Mexican cuisine, they do have roots in the region. Native Seeds/SEARCH offers varieties traditionally grown in Northern New Mexico, including the Truchas haba and another variety cultivated in the Española Valley since the 1800s. Farmers in Colorado’s nearby San Luis Valley have also grown the crop for generations.

Growing and preparing fresh fava beans is labor-intensive, requiring shelling, blanching, and peeling before they’re ready to eat. But the vivid color and fresh flavor continue to inspire both local farmers and chefs, making the seasonal ingredient well worth the effort.

RESTAURANT OPENINGS & CLOSINGS

Albuquerque’s popular Mañana Taco has officially opened its long-awaited brick-and-mortar restaurant on Mountain Road. Fans of the original food truck outside Little Bear Coffee in Nob Hill will recognize familiar favorites while also finding new menu additions, including mushroom adobo tacos, grilled shrimp tacos, salads, and quesadillas. Right next door, Pink Pony Soft Serve has also opened, serving ice cream made with milk from Rasband Dairy and offering affogatos featuring Cutbow Coffee espresso.

Downtown Albuquerque’s My Mom’s restaurant is preparing to close after a successful run celebrating comforting home-style cooking inspired by family kitchens. The restaurant, known for breakfast burritos, enchiladas, and hearty sandwiches, will serve customers for only a short time longer. Fortunately, Chef Marie Yniguez’s second venture, SRB at Marble Downtown, will remain open.

Former food truck Yum Yums 505 has expanded into a permanent storefront in downtown Albuquerque. The shop specializes in oversized shaved ice creations topped with colorful candies, gummy treats, and other sweet toppings that have earned a loyal following.

Downtown Albuquerque has also welcomed Mission Grounds, a faith-based specialty coffee shop offering handcrafted coffee beverages alongside an extensive menu of Italian sodas.

Coming soon, Seoul Gimbap will move into the former Richie B’s location at Louisiana Plaza in Albuquerque. The restaurant will feature Korean gimbap—rice rolls filled with cooked meats and vegetables, often compared to sushi but made with fully cooked ingredients.

San Marcos Cafe & Feed in Cerrillos has resumed Saturday service for the summer, offering New Mexican breakfast favorites, chile stews, homemade desserts, and even livestock feed for area ranchers.

Meanwhile, Taos’ Earth Oven has reopened under new ownership with an entirely new concept, shifting from Mediterranean cuisine to an Asian-inspired menu featuring dumplings, noodle dishes, Korean fried rice, and spicy Chinese specialties.

Also new to the Taos area is Highway 150 Bistro in El Prado. The French-inspired restaurant serves dishes ranging from duck confit to house-made ravioli under the direction of chef-owner Jason Robnett.

UPCOMING FOOD & DRINK EVENTS

Tender Fire Kitchen in Santa Fe will host a World Cup Finals watch party this Sunday at 1 p.m., pairing championship soccer with its popular wood-fired pizzas.

Nature enthusiasts can attend Mysterious Moth Night at Valle de Oro National Wildlife Refuge, an educational evening highlighting pollinators and their role in local ecosystems.

Tumbleroot Brewery & Distillery in Santa Fe will host a Rum Runner Tiki Luau on Tuesday evening, featuring guided rum tastings, tropical cocktails, and themed entertainment.

Wine lovers can attend a special tasting at New Mexico Wine Studio, where Rebecca Lescombes of Rio Grande Winery will discuss winemaking in the Mesilla Valley while guests sample six wines.

Those interested in preserving their own produce can register for August canning workshops at the Agri-Nature Center in Los Ranchos, where participants will learn traditional food preservation techniques using locally grown ingredients.

Gardeners can also attend a free seed-saving workshop on August 8 at Chispas Farm, presented in partnership with Tierra Luna Seed Collaborative.

Although Farm & Table’s anniversary celebration has already sold out, tickets remain available for the restaurant’s August 24 mushroom dinner, showcasing mushrooms grown by several New Mexico farms.

FOOD INDUSTRY NEWS

Even nationally recognized restaurants aren’t immune to today’s economic challenges. Celebrity chef and longtime Top Chef judge Tom Colicchio has announced the closure of his flagship restaurant, Craft, after 25 years in business, citing a significant decline in revenue among the contributing factors.

Closer to home, New Mexico’s pizza scene continues to generate plenty of discussion. Food writers recently highlighted standout pizzerias across both Albuquerque and Santa Fe, while encouraging readers from around the state to share their own favorite local pizza destinations.