Lake James Perriguey is a fifth-generation New Mexican, born in Las Cruces on the summer solstice to a single mother, Linda Hammond. Without a father figure for much of his life, Lake was very mothered by strong and independent women. When his mother returned to work at the missile range after his birth, a grandmotherly woman whom everyone called “Mom” cared and cooked for him.
Lake was weaned on the wonderful flavors of Hatch, Old Mesilla and Chimayo chiles. Distinct, unique and full of spice and complexity, these chiles are different than any other and were ever-present, from the elementary school cafeteria to his mother’s “gringo enchiladas.” Lake developed a taste for great New Mexican cooking, and worked for Mark Miller at Coyote Café while attending St. John’s College in Santa Fe. That’s where he not only learned about cooking in general, but about classic northern New Mexican dishes inspired by the cuisines of greater Mexico as well.
The owner of a small law firm (Law Works LLC in Old Town), Lake dedicates a significant portion of his practice to helping low and no income clients who seek access to justice. He also provides legal counsel and other support to a local non-profit very near to his heart, P:ear (Project: education, art and recreation). P:ear is a pioneering organization working to build positive relationships with homeless and transitional youth, ages 15 to 24, to affirm their personal worth and to create more meaningful and healthier lives.
Each year P:ear programs serve almost 900 homeless and transitional young people. Lake reveres and appreciates the women and men who shared their special mother-wisdom and mentored him. He honors this mother spirit in his own way through his community-based legal work, support of P:ear, and by inspiring this month’s menu.
fresh-fried corn tortillas simmered in New Mexico red chile sauce & scrambled with house-made chorizo sausage & eggs, topped with cotija cheese & red onions, served with a side of black beans
Southwest Chopped Salad
shredded romaine lettuce with roasted corn-off-the-cob, black beans, tomatoes, cheddar cheese, green onions & crispy tortillas tossed with a roasted poblano pepper, cilantro & lime dressing
Tamales de Elote (Fresh Corn Tamales- vegetarian platter)
two hand-made tamales filled with fresh corn-off-the-cob, jack cheese & masa harina (corn flour), served with black beans & rice
Chicken & Red Chile Enchiladas
fresh corn tortillas layered with pulled chicken, cheddar cheese, New Mexican red chile sauce & yellow onions, topped with shredded lettuce, sour cream & green onions, served with a side of black beans & rice
Pork Pozole Rojo (New Mexico Red Chile Pork & Hominy Stew)
slow-stewed Carlton Farms pork shoulder, hominy (maize kernels) and New Mexico red chiles, with garnishes of onion, oregano, lime, shredded cabbage, tortilla strips & avocado, served with fresh corn tortillas
egg custard baked with vanilla bean & a caramel “lining”