"My entire family is from New Mexico, and I grew up to the smell of freshly roasted Green Chile and delicious homemade New Mexican recipes. The smell is hard to explain if you haven't experienced it firsthand, but it's incredibly invigorating, fills your entire house, and nowadays invokes all these incredible memories of my childhood and ultimately who I am. I would dive into the kitchen with my mom every time she cooked, and grew a passion for this from a young age."
"We pride ourselves on our signature Stuffed Sopapillas -- a homemade dough that's lightly fried, stuffed with red chile chicken or spicy carne adovada (grass-fed beef slow cooked with red and green chile flakes and powders), and smothered in cheese and Green Chile that we source straight from New Mexico Farms."
"One of the most satisfying feelings in the entire world is being able to add back to the ongoing flow of society, let alone New York City. Seriously, it's mind blowing and super fulfilling every time I think about it. We work alongside incredible chefs all weekend long at Smorgasburg who have different backgrounds and stories, and it all comes together to create this really positive and supportive energy among like-minded driven food entrepreneurs." - photo by Aron Hoffman-Marton
"There is tradition behind the native chiles and spices emerging from the ethnic mix of Indian, Spanish, Mexican, and Anglo into a blend of complementary cultures. New Mexican cuisine really reflects the lifestyles and culinary habits of New Mexicans, and it is ultimately every bit as colorful as the state and culture that produces it."