"We put a lot of love and care into all the handcrafted syrups we make," he said. Regular pickles and pickles brined with roasted green chile are also sold. Lemon & Brine, which also opened shortly before Thanksgiving, specializes in "craft lemonade" and pickles.Ĭustomers can order a regular lemonade or one muddled with mint or basil or lemonade served with homemade fruit syrups. Lemonade might not be the first drink you think of during winter months, but Lemon & Brine owner Jordan Long said that hasn't stopped customers from coming to his newly opened space at Sawmill Market. While Roti has only been open for a little over a month, Aragon said he could see the concept outgrowing Sawmill Market and eventually having several locations.īut for now, Roti remains at Sawmill Market and staffed mostly by members of Aragon's family. The chance to open a stall at Sawmill also allowed Aragon to change settings and learn to work in a small, compact space and to perfect a recipe. He said it was important to him to bring those southwestern roots to his new restaurant by offering chicken that makes use of a red chile brine. Roti serves two types of rotisserie chicken, one made with a traditional French brine of lemon, garlic and herbs, and another made with a New Mexican-inspired brine with red chile and onions.Ĭustomers can order whole chickens, partial chickens, chicken wings, salads and homemade roti style bread.īorn and raised in New Mexico, Aragon said he has been working in kitchens since he was a teenager, with most of his career spent as a hotel catering chef. "It's not heavy, it's healthy, you still get the protein." "I think chicken is one of those dishes that everyone can get around," he said. "I needed to become happy again with food and I think this has really invigorated me."Īragon said he began developing a concept for Sawmill Market during the early stages of the pandemic and looked into what the market lacked, eventually landing on the rotisserie chicken concept. out of, actually, I think not only a passion for food, but just out of a necessity," he said. For Aragon, it was "a breath of fresh air." He did, after all, serve as the executive chef for the upscale hotel company.īut the chance to open up the rotisserie chicken restaurant in Sawmill Market represented more than just another project with the company he has worked for over the last 12 years. That number has now grown to 26, according to the market's website.Īt that time, developers and concept creators said the goal was to create a space that highlighted local foods and specialties unique to New Mexico and Albuquerque.Ĭhef Gilbert Aragon was already familiar with Sawmill Market's owner Heritage Hotels when he opened Roti NM shortly before Thanksgiving. When the 33,000-square-foot market opened just days before the pandemic began in spring of 2020, it had 19 vendors. The addition of several vendors isn't unexpected since the market was envisioned in part as an incubator for small businesses looking to get their start without committing to a traditional brick-and-mortar shop.
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