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Caribbean Spiced Goat Stew


  • 4 pounds goat or lamb shank 

  • 2 tablespoons curry powder

  • 1 tablespoon cinnamon

  • 1 tablespoon chili powder

  • 1 1/2 teaspoons ground allspice 

  • 1 1/2 teaspoons ground coriander

  • 1 1/2 teaspoons ground cumin

  • 1 1/2 teaspoons ground ginger

  • 2 teaspoons salt

  • 3 tablespoons oil

  • 5 cloves of garlic

  • 6 ounces tomato paste

  • 3 cups of beef stock

  • 2 cups chicken stock

  • 3 medium potatoes

  • 5 medium carrots

  • steamed rice to serve

  • handful of chopped cilantro to garnish


  1. Put the meat in a large bowl, and toss with all the spices and salt. Cover and refrigerate overnight.

  2. After the meat has had a chance to marinate, preheat the oven to 325 degrees F. Heat the oil in a large Dutch oven and sear the meat in batches until browned. Remove the meat from the pot and set aside on a plate. Add the onions, garlic, and tomato paste and fry until the onions are softened.

  3. Add the meat back to the pot, along with the beef stock and chicken stock. Bring to a simmer. Cover and transfer to the oven for 2 hours.

  4. Remove the pot from the oven and stir in the carrots and potatoes. Transfer back to the oven and cook uncovered for another 45 minutes, until the potatoes and carrots are tender.

by Kaitlin, The Woks of Life  9/28/20

Sticky Habenero Glazed Chicken Wings


  • 2 pounds chicken wings separated and wing tips removed

  • 1 tablespoon baking powder

  • 1 teaspoon garlic powder

  • 1 teaspoon cayenne

  • 1 teaspoon mustard powder

  • 1 teaspoon dried basil

  • 1 teaspoon celery salt

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1 cup pepper jam I used a pineapple-habanero jam, though any will do – experiment!

  • 1 tablespoon agave nectar or use honey

  • 1 tablespoon butter

  • 3 habanero peppers minced

  • Dashof salt


  1. For the wings, pat them as dry, which helps with the crispiness. Add them to a large bowl.

  2. Add seasoning mixture and toss to coat.

  3. Heat oven to 250 degrees. Set the wings onto a lightly oiled baking sheet and bake for 30 minutes. Flip the wings.

  4. Increase oven heat to 425 degrees and bake another 30 minutes, or until the wings are cooked through and the skins are nice and crispy. You can also hit them with the broiler a couple minutes to crisp them up even more.

  5. When the wings are nearly done, heat the pepper jam, agave nectar, butter, 2 of the habanero peppers and salt in a small pot, just until it becomes easy to pour.

  6. Add the wings to a large bowl and pour the habanero-jam mixture over them. Toss to coat.

  7. Top with extra minces habanero peppers and serve.

by  Mike Hultquist 1/29/2018 Chili Pepper Madness

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Black Mesa Winery & Tasting Room

Mile Marker 15

1502 Highway 68

Velarde, New Mexico 87582


Monday - Saturday 11am to 6pm
Sunday 11am to 6pm