La Cocina de Balam

Balam (born Edwin Lemus), proprietor and host, is a native of Guatemala and a Santa Fe resident since 2008. He has created La Cocina de Balam as place for community-spirited people to gather and share music and a delicious meal using fresh, mostly local and organic produce, grains and meats and served with love and a Latin flair!

La Cocina de Balam is not currently offering regular restaurant hours except for a weekly community meal on a donation basis on Thursday evenings, 5 - 7pm followed by a program of community interest, 7 - 8pm. We are also offering a Sunday morning meditation, 10 - 11am followed by brunch, 11am - 12pm.

La Cocina de Balam is currently providing a few simple items such as burritos and tamales from a "taco cart" most days on Santa Fe's downtown plaza. The restaurant is available for group dinners by special arrangement with Lamar Knight, (505) 310-2929.

We are located just east of Cerrillos Road on Third Street across from Dunn-Edwards Paints. Any musicians are encouraged to contact us if you are interested in performing. La Cocina de Balam also offers catering services so please ask us about your next event and refer us to your friends for theirs.

Outside of La Cocina, Balam offers mentoring and counseling services and leads rituals and ceremonies that celebrate the life cycles and transformational events in individuals, families and communities. See more information about him at: http://teachingsofthecorn.blogspot.com/

HERE ARE TWO SAMPLE WEEKEND MENUS FROM SEVERAL YEARS AGO WHEN A SINGLE MEAL WAS OFFERED:

FRIDAY, October 25:
Menu: Rellenitos de Platano con Frijoles y Custard (a Guatemalan recipe of plantain filled with beans and custard from Balam's grandma and mom), Vegetables, Pork Sausage, Quinoa with Onions and Gouda Cheese from Tucumcari.

Music: Ben Garcia Fink, folk singer.

SATURDAY, October 26:
Menu: Seafood or Tofu Ceviche, Vegetable Salad, Potato Salad.

Music: Lisette Espinosa and James Westbay, passionate latin vocals & guitar.

SUNDAY, October 27:
Menu: Tapado de Olancho (a dish from the Atlantic coast of Honduras brought to you by our wonderful cook, Miriam - this mix of plantains, dry meat, coconut and other ingredients is a real treat), Tomato Salad with Cheese and Basil, Brown Rice, Quinoa.

Music: Mario Reynolds from Bolivia with guitar, wind instruments and songs.


FRIDAY, November 1
Menu: Blue Corn Tamales (a delicacy called chuchitos or little dogs in Guatemala) with Chipilin, Loroco, Cheese & Rajas (chile) or Pork (you can choose from these 4 kinds), Green Chile Chicken Enchiladas and Rice plus Guatemala-style Corn Bread for dessert.

Music: Lisette Espinosa, passionate latin vocals.

Everyone is invited to participate in creating a Dia de los Muertos Altar around 5:45 - bring ornaments for the altar and dress in costumes as well.

SATURDAY, November 2
Menu: Oaxacan-style Mole, Pinto Beans, Squash Souffle, Quinoa and Garden Salad plus Apple Crust Corn Bread for dessert.

Music: Thelma Arguello and Mario Reynolds as well as Grupo Leyendas performing the pre-hispanic Latin American myth of la LLorona (the cryer) and the Aztec Dancers with a ceremony and dance for Dias de los Muertos.

SUNDAY, November 3
Menu: Green Chile Lamb Stew, Plantain Souffle, Brown Rice, Steamed Vegetables and Tamales plus Arroz Con Leche for dessert.

Music: Ramon Calderon, Cuban Singer from Changui Son