In The Kitchen: Tomahawk Bone In Rib-Eye From Indigo Crow

Executive Chef, Tony Soccaccia from Indigo Crow in Corrales, joined New Mexico Living to make a Tomahawk Bone in Rib-Eye.

The Indigo Crow is one of New Mexico’s premier restaurants in the area, featuring locally grown and ranched ingredients. Today’s rib-eye is an example of the types of unique dishes created by Chef Tony and on the summer specials menu.

  • 40+ ounce Bone in rib-eye
  • Duck fat fried potatoes
  • Seasonal baby vegetables
  • Au poivre sauce
  • House seasoning

For more information, visit their website.

Brought to you by: New Mexico Living