The restaurant scene in Albuquerque, N.M., long known for savory green chiles and superb chile rellenos, has taken on an even more local flair with several farm-to-fork establishments tilling new ground for regional cuisine. VIDEO An interview with Matthew Rembe, executive director of the Los Poblanos Inn and Cultural Center RELATED • Chefs predict top culinary trends for 2013 • Taking local sourcing to a new level • More restaurant industry food ...

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