The Bite: Food Trends

Though it’s been a rocky start, there’s still plenty to look forward to in 2026—at least on the food front. A new book from food writer Alicia Kennedy is on the way, a fresh La Montañita Food Co-op location is opening, and Chef Izz Rivera has a new pizza project in the works. More than anything, though, the year promises good meals shared with friends, kegs tapped at the right moment, and those quiet, satisfied sighs that only happen at a great table.

As always, the best parts of the year will likely be the ones we can’t predict—the surprise-hit cookbooks, inventive dishes, pop-ups at farmers markets, and new chefs quietly doing something special. The things we don’t know about yet tend to become our favorites.

As abstract painter Cy Twombly once said, “Ancient things are new things.” Food trends prove this over and over. Take the resurgence of “natural wine,” which is less a novelty than a return to how wine was made for generations before industrial production. Unfortunately, the same nostalgia shows up in less helpful places—like the influencer-driven push to go “full caveman” with protein, a trend that’s far shakier scientifically than its proponents admit. If ancient ideas are coming back, we’d do well to meet them with modern perspective and a bit of restraint.

So what might 2026 bring? Some vineyards in New Mexico and beyond are experimenting with aging wine in amphora, just as the ancient Greeks once did—perhaps that practice will gain momentum. Menu predictions suggest a shift toward pared-down offerings, less experimental and more focused, possibly reflecting the reality of rising costs. And judging by the upside-down, butter-and-burger-forward new food pyramid, America’s protein obsession doesn’t appear to be fading anytime soon. If we’re allowed one hopeful plea into the ether: no more QR code menus. Please.

And thank you to everyone who took part in our survey—we truly appreciate your time and thoughtfulness. Congratulations to Jan B, Josephine L, Amy S, Susan K, Valerie M, Keith B, Sandy J, and Susan M, selected by randomizer as winners of Los Poblanos gift cards.

Delicious Things

We arrived at the Rail Yards Holiday Market ravenous, but Idaten would have stopped us regardless. Onigiri is a rare find around here, and the shiny Airstream draped in red and black banners made it impossible to pass by. The salmon onigiri was excellent—salty and satisfying—but the standout was the version filled with mustard greens, offering brightness and bite against the softly sweet rice.

Takoyaki came piping hot, topped with smoky bonito flakes, alongside a comforting “training wheels” dish of rice, avocado, and bonito wrapped in seaweed—something we’d happily eat again. We’re hoping they’ll return for the Valentine’s Market at the Rail Yards on February 14 or 15, and rumors suggest regular stops outside Sidetrack Brewing. If you spot the truck anywhere, it’s worth pulling over. And if you know Ihatov, you may recognize some familiar faces behind the takoyaki pan.

Entrances & Exits

Coffee shop season continues. Nob Hill welcomes Daily Rituals at 3409 Central, formerly home to Tio David’s and later Mila’s Mesa. While we haven’t visited yet, the seating alone has our attention.

The former Novel Point Coffee location on the FUSION campus is now Say Cheese, specializing in grilled cheese sandwiches. It’s their second location, following their Bosque Farms original.

Albuquerque’s Farina Alto has reopened as Pazzi Ristorante Italiano, with a grand opening scheduled for Tuesday. Chef J. Martin Torrez leads the kitchen, bringing experience from The Artichoke Cafe, Scalo, and The Craft Kitchen at The Old Town Taproom.

Downtown Albuquerque saw the permanent closure of Canvas Artistry on January 1. As a result, slam poetry collective Burque Revolt is on pause while seeking a new venue. The team says they’ll resurface—somewhere, sometime.

The Mouse Hole Cheese Shop will change hands in 2026. David Myers, resident cheese curator and Certified Cheese Professional, will take over leadership, while founders Mekala Kennedy and Nathan Sauceda-Halliday remain nearby. Collaborative dinners and block parties are already being teased.

Santa Fe’s Horno Restaurant is closed for vacation until January 25.

Tumbleweeds Diner is officially for sale, but operations continue in the meantime—complete with teriyaki chicken specials, Friday-night dinners, and pop-ups. As always, check hours and reservation notes before making the trip to Magdalena.

Occasions

Looking to expand your rum knowledge beyond Bacardi and Captain Morgan? Daydream Rum Bar offers tastings most days of the week, with focused Friday rum tastings available by reservation.

WinterBrew takes over the Santa Fe Farmers’ Market Pavilion on the evening of January 23. Hosted by the New Mexico Brewers Guild, the event showcases a wide range of small-batch beers brewed by local producers.

Roadrunner Food Bank’s 2026 Souper Bowl takes place January 31 in Albuquerque. The fundraiser supports food-insecure communities and offers a warming spread of soups along the way.

In Taos, the Harwood Museum’s Pueblo Foodways exhibition runs through May. The show is the final installment in a three-part series celebrating Taos’s creative communities, co-curated by Tiana Suazo of Red Willow Center.

The Taos Winter Wine Festival runs February 5–8, beginning with a seminar on northern Rhône wines and concluding with a grand tasting. Santa Fe attendees can join a winemaker dinner with Robert Sinskey at Joseph’s Culinary Pub on February 3.

Distillations

In the latest edition of By the Book, Mitch Marty explores vegan cheese and nondairy treats with Miyoko Schinner. For those not ready to make their own, Picnic NM carries Rebel vegan cheeses at CHOMP Food Hall in Santa Fe.

For a lighter—but well-informed—take on what 2026 might bring, Penknife’s “Food Scholars Predict 2026 Food Trends” offers satirical insights, including the imagined launch of “Chef-Driven™: The Auto Brand Nobody Asked For.”