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Moveable Feast: Season 5, Ep. 3

Taos, New Mexico (503)

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Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher Lujan who grows ancient heirloom blue corn in the high-elevation mountains of the Taos Pueblo and learns about its significance to indigenous cultures. Curtis finds more fresh produce at Matt Romero Farms, where they grow everything from oats to heirloom varietal chiles. He brings all these ingredients together with the help of Chef Andrew Horton, who believes in simple dishes and rustic cooking, and Chef Chris Maher, who owns Cooking Studio Taos, where the feast is held. The chefs elevate New Mexican cuisine by preparing a meal of beautiful blue corn cakes followed by local lamb tacos and a green chile stew.

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  • user-6951515 | 09/26/2018

    To: NMCelt - I know my New Mexican brethren are fiercely loyal to their Hatch chiles. I'm a native Californian who is madly in love with the Land of Enchantment, but I much prefer our Anaheim chiles. Don't shoot me! They are very similar....it's just a matter of taste and what you're used to.

  • NMCelt | 12/23/2017

    Can you please, please tell me why the recipes call for Anaheim chiles? You're in New Mexico. Home of Hatch, the Chile Capital of the World and chile is grown all over the state. Why use non-New Mexican chiles?

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