Tomasita’s Restaurant has maintained a commitment to the recipes and ingredients of New Mexico since Georgia Maryol founded it in 1974: Hatch chiles, pinto beans, corn, and fruit cultivated under the warm rays of the sun. Later this month, this beloved local favorite will begin adding a new ingredient to the mix: renewable electricity generated by its own solar array. For the last few months, passersby have marveled at the structure rising from the parking lot next to the restaurant. A shelter for train passengers? A cover for street festivals? Instead, the impressive structur » More on Tomasita's Menu
