Scott creates cuisine that is the best of both worlds – the traditional cuisine of northern New Mexico with its fiery chiles, corn, pork, and slow cooked stews, and Contemporary American cuisine with its backbone of classic French techniques. Scott uses the freshest, most vibrant foods in his dishes - organic New Mexican chickens, grass-fed lamb, whole fresh seafood, Colorado buffalo and elk, New Mexican chiles, and locally grown fruits and vegetables. Scott finds inspiration from the history and traditions of Doc Martin’s Restaurant. The restaurant was originally the home of Thomas P. “Doc” Martin, Taos’ beloved town doctor from 1880 to 1935. The aged latilla ceilings, hand carved wood and stained glass windows give a glimpse into the rich past of old Taos. Scott is also a perfectionist about food preparation and cooking, emphasizing the exact process to prepare each dish. All this leads to exciting, vibrant cuisine that utilizes the fresh flavors of each season.

Chile Relleno Platter Recipe

Chile Rellenos with Vegetarian Green Chile
Makes 12 chile rellenos.

Chile Rellenos
12 medium-size Anaheim chiles
Cheese Mixture:
1 red onion, finely diced
1 bunch of cilantro, stemmed & chopped fined
1 Tbsp cumin
2-1/2 cups cheddar cheese
2-1/2 cups jack cheese
Batter:
2 cups blue corn meal
1 cup all-purpose flour
2 eggs
1 beer (Corona or Carte Blanca)
water
1 large bag of yellow corn chips
Place cheese mixture in a mixing bowl with a paddle bit and mix until it has a dough-like consistency.
Submerge chiles in 350o oil until the skin is white. Remove from pan and cover with cloth, let cool. Peel skin off chiles. Make a lengthwise slit on one side of each chile and stuff chile with cheese mixture.
Place corn chips in blender until they are small crumbs. In a large bowl, mix cornmeal, flour, eggs and beer with a fork till combined. Add enough water so batter is a smooth texture. (Do not over-mix.) Dip chiles in cornmeal mix and coat well. Drench in corn chip crumbs, until well coated.
Fry rellenos in 350o oil, until crispy brown.

Vegetarian Green Chile
1 large carrot, diced
4 ribs celery, diced
1 small onion, diced
3/4 cup mushrooms, sliced
1 Tbsp fresh garlic, minced
12 oz. fresh Hatch green chiles
2-1/2 quarts water
1 can diced tomatoes
1 tsp. oregano
1/2 tsp. cumin
1 tsp. granulated garlic
salt to taste

Saute carrot, celery, onion, mushrooms and fresh garlic in butter.
In a large pot, combine green chiles, water, tomatoes, oregano, cumin, garlic and salt - bring to a boil.
Make a roux – in a skillet at medium heat, cook 1/2 cup of water with 3/4 cup of all-purpose flour, stirring constantly, until the consistency of pancake batter.
When the chile-tomato mix is boiling hard, add the roux and stir with whisk. Reduce heat and simmer for 20 minutes.
Add sautéed vegetables and simmer another 5 minutes.

Assembly: For an appetizer, plate one relleno. For a main dish, plate two rellenos. Drizzle chile over top of rellenos. Serve with a dollop of sour cream and a garnish of cilantro.