Season 2, Episode 5

Santa Fe Spice Up

Santa Fe is one of America's oldest cities, and, in every bite, you can taste its history -- native culture, Spaniards who founded the city, the Old West, and the artists, writers and chefs who came from everywhere else. Chuck's first stop is on Water Street at Coyote Cafe to try a dish rooted in the American West, chef Eric DiStefano's elk tenderloin marinated in hoisin and beer. At Rooftop Pizzeria, Chuck dives into chef Russell Thornton's Southwest pizza with its signature blue-corn crust and green chiles. After a tour of New Mexico's most famous food, chile, Chuck answers the state question at Chris Beck's Chile Shop: red or green? Finally, Chuck and chef Katherine Kagal of Cafe Pasqual's make a roasted turkey and sides in a unique outdoor oven, but not before hand making the pottery in which it cooks.
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Recipes From This Episode

Elk Tenderloin with Mushroom Sauce

Corn Torte with Red and Green Chile Sauce

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