Treat yourself to a taste of New Mexico with our favorite holiday cookies, biscochitos! These cookies are a cherished tradition and are celebrated for their delicate texture, warm spices, and touch of sweetness.  Enjoy the official cookie of New Mexico crafted with New Mexico wine!

Biscochitos dough:

½ cup vegetable shortening 

½ cup butter ¾ cup sugar 

Pinch of salt

1 egg lightly, beaten with fork

½ teaspoon anise extract (increase to ¾ teaspoon for stronger anise flavor)

¼ teaspoon of vanilla extract

3 cups flour

¼ cup St. Clair Port

For cinnamon-sugar finish: 

¼ cup sugar + 1 teaspoon cinnamon 

1. Cream shortening, butter, sugar, and a pinch of salt until fluffy. Blend in the egg, vanilla, anise, and vanilla extract. 
2. Mix in the flour. Dough will be dry and crumbly.
3. Add Port and mix only until the dough comes together.

*Adding too much liquid at this point will toughen cookies. If dough is still too dry, add more Port in small increments until dough comes together.

4. Form dough into ball, wrap in plastic, and refrigerate for at least 30 minutes, or up to six hours.
5. Preheat oven to 350° Fahrenheit. 
6. If dough is chilled to hardness, allow to warm. Roll the dough and cut into shapes with cookie cutters. 
7. Bake for 10-13 minutes or until a toasty, warm color.
8. Allow biscochitos to slightly cool, then place in the sugar-cinnamon mixture, coat, and remove.

Hatch green chiles are one of the most beloved crops in New Mexico, adored by people all across the country. In fact, they are so prized that they even have a festival celebrated in their honor, the Hatch Chile Festival, gathering around 30,000 people each year!

But what are they, and what really makes them so special?

Hatch chiles are long, fleshy, and green. They come in three levels of heat: mild, medium, and hot. They are typically roasted and are traditionally grown and harvested from, surprise surprise…the Hatch Valley!

Although other farms outside of Hatch do produce chiles that they incorrectly refer to as ‘hatch chiles’, nothing compares to the original crop in Hatch Valley because of the soil and growing conditions of the valley that are said to influence the flavor.

They have a very short season, limited to only two months – August and September. However, despite this slim availability margin, there is nothing to fear, because the roasted chiles can be easily frozen and preserved for future use.

Of course, what makes them adored above all else is not the culture, the valley, the soil, or the sweet rush of limited time availability.  No, what really makes them so revered is their flavor. They taste earthier than most other chiles, a taste that gives the impression of constant freshness, with a buttery, smokey flavor that is not only delicious but also extremely versatile.

Hatch chile has made its way into just about every type of food imaginable, from traditional New Mexican foods like salsa and enchiladas to pizza, sushi, and desserts like ice cream, chocolate, or pie and wine.

We believe that the Hatch green chile that is grown and produced right here in New Mexico is a unique treasure, so we proudly incorporate it into our Signature dishes.

Hatch Green Chile is the star of the show in our Pasta New Mexico. Our executive chefs combine quality linguini with a special cream sauce, topped with lightly golden sautéed chicken, sun-dried tomatoes, red pepper flakes, and provolone cheese.  Pair it with our D.H. Lescombes Heritage Series Pinot Gris, for a savory pairing that will bring a smile to your face.

You can also enjoy our local green chile in our fan-favorite dish, the Southwest Meatloaf, made with quality ground beef, drizzled with mango-chipotle glaze. Take dinner to the next level with our D.H. Lescombes 6*3*1 Malvasia-Riesling.

Taste the tradition! | Hatch Chile Wine?

We also craft a special Hatch Green Chile Wine and Hatch Red Chile Wine, blending New Mexico traditions into one.

The Lescombes family would like to send a huge THANK YOU to our friends and neighbors for your support and patience as we’ve navigated through these unprecedented times.

The Governor recently announced that restaurants will be allowed to open starting on June 1st at 50% capacity. Although we are excited to get back to serving you, we are going to take some time to better
prepare for reopening while continuing to offer our curbside to-go options.

We will open our locations in Albuquerque and Las Cruces for dine-in services beginning June 15th. Our Santa Fe location, which is temporarily closed, will also reopen June 15th. Between now and then, we will be working diligently to ensure that we are able to serve each and every guest to the high standard that you’ve come to expect from us. As always, our top priority is the health and safety of our team and guests.

We are diligently working to ensure we have:

• Easy options for how to browse our menu without sharing between guests.
• A comprehensive plan for sanitization and cleanliness along with a training program for all staff.
• A steady supply of necessary ingredients so we can offer a selection we can be proud of.
• A supply of single-serve items to replace shareable condiments.
• A supply of hand-sanitizer and surface/equipment sanitizer to maintain a high level of cleanliness.
• Cashier sneeze barriers where recommended
• Planning seating areas to ensure the minimum required distance between tables
• A no-contact option for credit card payments
• Any other requirements as noted in official COVID-19 safe practices
  

If you have any other considerations, feel free to let us know. We’d love to hear from you!

Thank you all again, it will be our pleasure to see our dining room full of smiling faces!

For the latest news on our opening, our sanitization policies, our menu options, our special offers, and our entertainment schedule, please like and follow us on Facebook, Instagram, and Twitter.