Now we're cooking: James Beard Awards names 10 New Mexico-based chefs, restaurants as semifinalists

The culinary world is one that is ever changing.

New Mexico is well represented as the James Beard Foundation released its list of semifinalists for the prestigious awards.

The James Beard Awards honor those who are creating exceptional food, food media content and better food systems, while demonstrating a commitment to racial and gender equity, community, sustainability and a culture in which all can thrive.

“We are thrilled for the return of the James Beard Awards — recognizing the outstandingly talented leaders making their mark on American food,” said Clare Reichenbach, CEO of the James Beard Foundation. “As we’ve heard time and again from honorees, receiving this recognition has the potential to be truly transformative — and so, the Awards remain a vital platform for supporting and elevating the independent restaurant industry as a whole.”

There are six New Mexico-based chefs who are semifinalists for the award of Best Chef: Southwest.

Annamaria Brezna O’Brien from Dolina Cafe and Bakery, and Eduardo Rodriguez of Zacatlan in Santa Fe are on the list.

Christopher Bethoney from Campo at Los Poblanos, Marc Quiñones from Level 5, and Steve Riley from Mesa Provisions in Albuquerque are on the list as well as Josefina Garcilazo of Chope’s in La Mesa.

The Compound in Santa Fe is nominated for Outstanding Restaurant presented by Acqua Panna Natural Spring Water.

The category honors a restaurant that demonstrates consistent excellence in food, atmosphere, hospitality and operations while contributing positively to its broader community.

Alkeme, also in Santa Fe, is a semifinalist for Best New Restaurant, which honors a restaurant opened Oct. 1, 2022, through Sept. 30, 2023, that already demonstrates excellence in cuisine, seems likely to make a significant impact in years to come, and demonstrates consistent excellence in food, atmosphere, hospitality and operations while contributing positively to its broader community.

The Burque Bakehouse in Albuquerque is a semifinalist for outstanding bakery. The category honors a baker of breads, pastries or desserts that demonstrates consistent excellence in food, atmosphere, hospitality and operations while contributing positively to its broader community.

Native-owned Bow & Arrow Brewing Company in Albuquerque is a semifinalist in outstanding bar.

The category honors a wine bar, beer bar, cocktail bar, coffee bar or any other business whose primary offering is beverage and that demonstrates consistent excellence in curating a selection or in the preparation of drinks, along with outstanding atmosphere, hospitality and operations while contributing positively to its broader community.

“We are so excited to honor this year’s semifinalists who embody the spirit of excellence that defines the James Beard Awards,” said Dawn Padmore, vice president of awards. “I look forward to seeing what they accomplish in the years to come.”