¬  I often times refer to living in the high desert of NM as living within a dehydrator. With something close to 25% percent relative humidity we really do. Carna seca, perhaps present in most cultures, is a vernacular food to NM that is a way of preserving meat in way of drying with the power of the sun. It may look and taste reminiscent of jerky, however the sun-drying maintains that raw bloody flavor and nutrients of the meat in a way a dehydrator could not. If you’ve had the pleasure of making or having sundried Carne seca, you know what I’m talking about. 

Within the ethos of / shed there is a quest to honor and learn from our terrain, the ingredients are the connection point, and the food becomes the fruit of the quest. In so it is also a way for me to connect to not only the terrain I come from for generations on both maternal and paternal sides, but with those that I come from. My paternal linage comes from the Conchas from Taos Pueblo where I sp...