June 20, 2014 at 10:13 AM

New Gastropub Comes to St. Michael’s Corridor & More

The official NM Breakfast Burrito Byway, Loyal Hound, Mexican cooking with Susana Trilling

By Lynn Cline

Gourmet Girl

Lynn Cline is a former food editor and the author of two books – Romantic Days and Nights in Santa Fe and Literary Pilgrims: The Santa Fe and Taos Writers' Colonies, 1915-1950. She also loves to cook, when not dining out.

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Loyal Hound

Trying to keep track of all the new restaurants around here is a full-time job, as gastropubs, cafes and food trucks keep popping up all over the city. This week's find is Loyal Hound, a pub serving lunch and dinner that opened earlier this month at 730 St.Michael's Dr., in the space formerly occupied by Hidden Chicken.

Loyal Hound serves “modern comfort food, craft beers and an eclectic wine list,” according to its website, with a focus on food that's inventive and unique.  From small plates—Deviled Eggs with Frisky Jalapenos, Braised Bison Short Rib Nachos and Coconut Shrimp with Mango-Jalapeno Chutney—to entrees including Herbed Belgian Waffle topped with Braised Heritage Pork tossed in  House-made BBQ Sauce and Green Chile Cole, Old Skool Fish-n-Chips with Green Chile Slaw and Spicy Fried Chicken-n-Biscuits drizzled with Honey Butter and served with Apple Fennel Slaw. The menu also includes signature salads, if you're looking for healthier options.

Loyal Hound is helmed by the couple Dave Readyhough and Renee Fox, who obviously pay great attention to important details, like using house-made bread in their roasted turkey sandwich with, brie, cherry compote and Horsey Sauce; house applewood-smoked bacon in their Mac'n'Cheese; homemade fries smothered with Gruyere and sauteed mushroom and homemade cinnamon sugar beignets. Visit their website for more info.

New Mexico Breakfast Burrito Byway

New Mexico has an official Breakfast Burrito Byway, thanks to fans across the state who cast votes for their favorite regional breakfast dish, a Southwest staple of a tortilla wrap filled with scrambled eggs, green chile, cheese, bacon and other delights.

Some 50 restaurants made the official trail map, including Horsemen's Haven, Tia Sophia's and The Pantry in Santa Fe, and the Range Cafe in Albuquerque's Northeast Heights. The big winner was Blake's Lottaburger, which won in multiple locations across the state, as well as Flying Star, also a winner in numerous locations. The longstanding Michael's Kitchen up in Taos also made the list, along with Weck's, Little Anita's, El Parasol and Sadie's, all chain restaurants. Check out the official trail map here.

The same folks who created the breakfast burrito trail also put together New Mexico's Ale Trail, Green Chile Cheeseburger Trail  and more. Check it all out by clicking here!

Mexico Cuisine with Susana Trilling

If you love the cuisine of Mexico, don't miss a chance to study it with acclaimed chef Susana Trilling, founder and director of the Seasons of My Heart Culinary School in Oaxaca. She travels to Santa Fe to teach a class on Wednesday, July 9 at 6 pm and Thursday, July 10 am at the Santa Fe School of Cooking.

Trilling fell in love with the foods of Mexico when her grandmother, who came from Tampico, Mexico, offered her a tamale, and she went on to study Mexico cuisine at the Fonda San Miguel in Austin more than 30 years ago. A chef, author and food consultant, Trilling owned Bon Temps Rouler and Rick's Lounge, both in New York City, during the '80s. She moved to Oaxaca in 1988 and began holding cooking classes in her kitchen at Rancho Aurora, where she wrote “My Search for the Seventh Mole, A Story with Recipes” (1996) and “Seasons of My Heart; A Culinary Journey Through Oaxaca, Mexico,” which became a 13-part series for PBS. She then built a gathering center to hold classes, and special parties and events. She's also filmed and hosted television programs here, including The Food Network's "Two Hot Tamales" and "A Cookk's Tour" with Anthony Bourdain as well as "One Plate at a time with Rick Bayless" for PBS.

These classes will be popular, so be sure to book your reservations early by clicking here.

DeWalt's Dish

In case you missed it, Santa Fe chef and food writer Rob DeWalt is back with a brand new column, “DeWalt's Dish” in the Santa Fe Reporter. It debuted last week in “Vol. 1: Berried Alive,” an ode to one of summer's greatest hits—strawberries, with suggestions for places in Santa Fe to sample “the venerable strawberry shortcake” including the Coyote Cafe's version of strawberry-mango shortcake with basil ice cream, mascarpone rum cream and pineapple reduction (call for availability) He also includes his own recipe that  “straddles the divide between simple and elegant,” Strawberry Sponge Cake with Lavender Creme Anglaise and Whipped Cream. Welcome back, Rob! You can read his monthly column here.

Pork & Brew BBQ

Serious barbecue fans know to head on over to the  then head on over to the 11th Annual Pork & Brew BBQ State Championshipsover this Fourth of July Weekend at the Santa Ana Star Center in Rio Rancho. Named one of the best 100 events in the country by the American Bus Association, the event features the best barbecue in the region along with beer live music and magic, face painting and other interactive family activities.

Sanctioned by the Kansas City BBQ Society, Pork & Brew is one of the state's largest events. New Mexico winners go on to compete in the American Royal Invitational presented by Kansas City Masterpiece, with more than 150 teams from the North American and abroad.

Pork & Brew takes place  July 5-6 from 11 am to 7 pm, and July 7 from 11 am to 5 pm. Last year, more than 30,000 people attended, making this one of New Mexico's largest events. Click here for more info.

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