Delivery alert

There may be an issue with the delivery of your newspaper. This alert will expire at NaN. Click here for more info.

Recover password

Marc Quinones, executive chef at El Pinto, holds one of El Pinto’s 200 egg-laying hens and a plate of red chile cheese enchiladas with an over-easy pasture-raised egg from the restaurant’s “Hen Hotel.”
(Marla Brose/Albuquerque Journal)

TOP |