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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