MEET THE CHEF: Steve Riley of Mesa Provisions in Albuquerque, New Mexico
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We sat down with James Beard Foundation’s 2024 “Best Chef Southwest” Semi-Finalist, Executive Chef Steve Riley of Mesa Provisions in Albuquerque, New Mexico.
Mesa Provisions in Albuquerque, New Mexico
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
Growing up in Albuquerque, New Mexico has certainly had an impact on my cooking style and tastes. When I was young we didn’t eat many vegetables and when we did they weren’t always fresh, and usually overcooked and mushy. Needless to say, I didn’t care for them much. In my early twenties I moved to Southern California and got a job as a line cook at the best restaurant I could find.
Mesa Provisions in Albuquerque, New Mexico
Working here changed my opinion on vegetables for the rest of my life. I regularly visited the many farmers markets. I absolutely fell in love with fresh produce and you can see this on the menu at Mesa Provisions.
Tell our readers an interesting fact or two about yourself that reflects your cooking style?
My passion for cooking great food is only surpassed by my passion for eating great food.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
I absolutely Love a fresh warm thick and fluffy flour tortilla lathered with butter and a bowl of pinto beans with New Mexican red Chile to dip it in. If you haven’t experienced this before, you’re probably not from New Mexico as this is our comfort food.
Mesa Provisions in Albuquerque, New Mexico
What are three ingredients that you simply couldn’t live without?
New Mexican Chiles (red & green), citrus and salt. Without these items life would be pretty bland.
We love the art behind plating. What do you love about designing the perfect dish?
Balance — Visually it’s important to have balance in colors and textures. However, the balance of flavors are integral to the perfect dish.
Mesa Provisions in Albuquerque, New Mexico
Tell us about one of the most creative dishes you’ve cooked up?
Probably the BBQ Beets. We brine and smoke beets, and then toss them with a vinegar based Carolina-style sauce. We have had these on our menu since day one in some variation the texture achieved by our process is almost meat like it truly is amazing.
What is one of your greatest accomplishments or awards you've earned?
We have won a number of awards since we opened in 2021. However, what brings me joy everyday is my hard working crew that are proud to be a part of what we are doing here in Albuquerque and seeing and talking to happy customers every night.
Mesa Provisions in Albuquerque, New Mexico
What are some of the latest trends you’re seeing in top restaurants across the globe?
A trend I have seen lately that I really like is where the “center of the plate” is vegetable forward with animal protein being secondary on the dish — a kind of role reversal from the typical American meal. I hope to see more of this in the future. I know I will be trying to incorporate this concept into more dishes.
What’s your favorite cocktail or beverage of choice?
My go-to drink especially after a long, hectic day on the line is locally made with yucca root, licorice, and vanilla Zia root beer. Its honestly one of the best root beers I have ever had.
Mesa Provisions in Albuquerque, New Mexico
What do you love about being the Executive Chef of Mesa Provisions in Albuquerque, New Mexico?
I love seeing what we’ve created from the ground up and how quickly we have grown and I am excited for what the future holds.
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