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Chef Ray Naranjo

Ray Naranjo, Executive Chef at El Monte Sagrado, at work

En la cocina

Photo: Katharine Egli

Images and story originally published in Taos News

Ray Naranjo, Executive Chef at El Monte Sagrado, has a personal motto that keeps him going in life and in the kitchen.

“I feel I need to work until my heroes become my competition,” said Naranjo, who has over twelve years of experience as a chef.

He was the Red Chile Champion of Taos last year. This October he participated in the SWAIA-Santa Fe Indian Market, where he collaborated with Chef Loretta Barrett Oden (Potawatomi Nation), Chef Ben Jacobs (Osage), and Executive Chef Jack Strong (Confederated Tribes of Oregon) at a special native food and wine indigenous cuisine dining event.

“It was wonderful to work alongside these well-known chefs and showcase our rich indigenous flavors,” Chef Naranjo said.

New management, new menu

Just like many other…

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