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‘Moveable Feast’ visits Santa Fe, Taos for new season

New Mexico will be featured in the coming fifth season of “Moveable Feast With Fine Cooking.”

In fact, episodes with Taos and Santa Fe will air Saturday, Nov. 4, and Nov. 11, respectively, on New Mexico PBS. The new season also welcomes Curtis Stone as a host. Stone visited Taos and Santa Fe to experience the flavors of the Southwest.

The Taos episode airs at 3:30 p.m. Saturday, Nov. 4, on New Mexico PBS. The episode follows Stone as he gets a taste of the local cuisine.

Stone meets with Christopher Lujan, who grows ancient heirloom blue corn on Taos Pueblo and learns about its significance to indigenous cultures.

Stone then finds more fresh produce at Matt Romero Farms, which grows everything from oats to heirloom 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.

Lujan got involved with the show because he wants to share the importance of blue corn with the world.

“Blue corn has been in our pueblo and among Native people for centuries,” Lujan says. “But a lot of people don’t know about it. I want to educate them on how we use it and how it grows.”

In addition to blue corn, Lujan also grows white GMO-free sweet corn, which he makes into chicos.

“I also grind the blue corn, and it’s used for pancakes,” he says.

Lujan says he demonstrated his process to the crew, which was in Taos for a couple days.

“I like to farm,” Lujan says. “I like to go up to my land and pray with the corn. I get into my prayer mode, and it brings me peace and tranquillity.”

The Santa Fe show will air at 3:30 p.m. Nov. 11 on New Mexico PBS.

In the episode Stone meets up with chef Martín Rios, co-owner of the award-winning Restaurant Martín in Santa Fe, and chef Leslie Chavez, who shares her strong background in catering and pastry in New Mexico. Together, they visit The Rooted Leaf and Celestial Bee, a farm that produces exquisite bee honey and fresh, highly cared-for produce.

They also visit a local chile farmer to see how Chimayó chile, a local heritage pepper, is dried and ground.

At a colorful hacienda in Santa Fe, chef Rios makes rosemary-roasted turnips and chef Chavez makes a sopaipilla served with the locally sourced honey.

The New Mexico-themed episodes will air before the Nov. 18 national season premiere of the show.

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