Moor Flavor
I’m sitting on the patio of the new El Meze restaurant in a historic hacienda under Taos Mountain. It’s sunset, the atmosphere is as mellow as my glass of Rioja. Waiters hush past carrying bowls of fried green olives stuffed with Spanish blue cheese, and steaming sopa verde piled high with mussels. Then chef Frederick Muller swings out of the kitchen, looking Matador sharp in his black chef coat, and shares a few words with each table. All I can say is: Welcome back Fred. It was worth waiting seven years for this.
Read the full PDF feature on El Meze and Chef Frederick Muller, formerly of Taos’ legendary Fred’s Place, and the Moorish influence on New Mexico’s cuisine. For Local Flavor magazine.
This article won the New Mexico Press Women’s Award 2009 for Food Writing.