Joseph's Culinary Pub (Santa Fe, New Mexico) | Influencer Restaurant Review by Guy Fieri

AI-Generated Summary: Guy Fieri’s Joseph’s Culinary Pub Restaurant Review Video

In this episode of Diners, Drive-Ins and Dives, Guy Fieri revisits Joseph’s Culinary Pub in Santa Fe, helmed by chef Joseph Wrede, known for his inventive twists on traditional New Mexican dishes. Joseph’s approach blends local flavors with fine dining techniques, offering dishes that are bold, adventurous, and full of surprises.

Guy was blown away by Joseph’s ability to combine high-end culinary techniques with the vibrant flavors of New Mexico. The creativity and boldness of the dishes, from the banana lamb curry to the duck fat-fried tamales, made every bite exciting. Joseph’s ability to “play funk instead of classical music” with his food left Guy (and the customers) coming back for more.

Featured Dishes:

• Confit Lamb Neck with Sunchoke Purée:
  • Preparation:
    • The lamb neck is confited in duck fat for 3 hours and served with a sunchoke purée, made by simmering sunchokes in a house-made veal stock (roasted bones, tomato paste, celery, onions, and carrots) and then blending them.
    • The dish is topped with sautéed Brussels sprouts, garlic, ginger, fried shallots, and a blackberry yogurt sauce.
  • Guy’s Take:
    • He found the lamb neck incredibly rich and flavorful, with the sun choke purée adding depth and the blackberries balancing the richness. Guy called the dish “refined and textural” with flavors that left a lasting impression.
• Banana Lamb Curry with Dried Cherry Chutney:
  • Preparation:
    • Lamb shoulder is sautéed in ghee with onions, garlic, ginger, and yellow curry. The dish is simmered with coconut milk, chicken stock, and bananas to add sweetness and thickness. It’s served with lemon turmeric rice and a dried cherry chutney made from fried cherries, cranberries, mustard seed, shallots, and vinegar.
  • Guy’s Take:
    • Guy loved the sweet and savory combination, calling the dish “silky, rich, and unctuous.” He noted the banana’s sweetness perfectly contrasted with the tender lamb, resulting in a dish that felt exotic yet comforting.
• Fried Tamale with Chicken and Chili Verde:
  • Preparation:
    • A classic tamale with chicken and a chili verde filling made from roasted onions, poblanos, jalapeños, and garlic. The tamales are steamed and then fried in duck fat. They’re served with red chili sauce and cotija cheese.
  • Guy’s Take:
    • Guy praised the tamales for their lightness and crispiness, noting how well the chicken and green chili worked together. He called the duck fat frying process a revelation, giving the tamale a unique flavor and texture.
• Christmas Beef Stew:
  • Preparation:
    • A hearty stew made with beef tenderloin, roasted green chilies, cumin, coriander, potatoes, and a tomato slurry. The dish is served with red chili sauce on the side, in true New Mexican “Christmas” style (a combination of red and green chili sauces).
  • Guy’s Take:
    • The stew was comforting, with rich flavors that reminded him of a home-cooked meal. He highlighted the green chili’s mild heat and the depth of flavor from the tomato slurry and beef stock.