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The Paella Cookoff is one of my favorite events in Taos. Its gorgeous and it tastes amazing. I also had the pleasure of visiting Boxcar Farms this month where wild garlic grows!

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Karina Arvizu, a junior in Taos High School's culinary program, stirs paella while The Gorge Executive Chef Arik Zamora pours white wine on Sunday (Sept. 20) at Sabroso's Paella Cookoff.
Karina Arvizu, a junior in Taos High School’s culinary program, stirs paella while The Gorge Executive Chef Arik Zamora pours white wine on Sunday (Sept. 20) at Sabroso’s Paella Cookoff.
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Chef Wilks Medley, of Medley in El Prado, holds up a baby octupus, one of the main indgredients in his Paella Negra, a black paella that incorporated spanish chorizo, little neck clams, PEI mussles and squid ink to create its unique look and flavor.
Chef Wilks Medley, of Medley in El Prado, holds up a baby octupus, one of the main indgredients in his Paella Negra, a black paella that incorporated spanish chorizo, little neck clams, PEI mussles and squid ink to create its unique look and flavor.
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Taos HIgh schooler and EDU cafe chef Brianna Tafoya helps Ky Quintanilla of Koyote Club put the finishing touches on his paella at Sabroso's Paella cookoff on Sunday (Sept. 20).
Taos HIgh schooler and EDU cafe chef Brianna Tafoya helps Ky Quintanilla of Koyote Club put the finishing touches on his paella at Sabroso’s Paella cookoff on Sunday (Sept. 20).
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Bianca Concha, a student chef with Taos High School's EDU Cafe, serves up an african inspired paella with locally sourced indgredients to a long line of guests on Sunday, (Sept. 20).
Bianca Concha, a student chef with Taos High School’s EDU Cafe, serves up an african inspired paella with locally sourced indgredients to a long line of guests on Sunday, (Sept. 20).
Kristen Davenport, left, and Avrum Kats, owners of Boxcar Farms prepare garlic for market on Wednesday (Sept. 23).
Kristen Davenport, left, and Avrum Kats, owners of Boxcar Farms prepare garlic for market on Wednesday (Sept. 23).
Avrum and Kristen cultivate many different types of garlic, some of their variatals are thought to have originated from spanish colonial times.
Avrum and Kristen cultivate many different types of garlic, some of their variatals are thought to have originated from spanish colonial times.
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Avrum Kats prepared heads of garlic to be braided at Boxcar Farms in Llano on  Wednesday (Sept. 23).
Avrum Kats prepared heads of garlic to be braided at Boxcar Farms in Llano on Wednesday (Sept. 23).
A full braid of Boxcar Farms' garlic ready for market.
A full braid of Boxcar Farms’ garlic ready for market.
Kristen Davenport Katz looks up from her root cellar at Boxcar Farms.
Kristen Davenport Katz looks up from her root cellar at Boxcar Farms.
Avrum Katz, his mother Patricia Bell Katz and Kristen Davenport Katz look over their bounty of squash from this years crop at Boxcar Farms, named for the boxcar in the back, on Wednesday (Sept. 23).
Avrum Katz, his mother Patricia Bell Katz and Kristen Davenport Katz look over their bounty of squash from this years crop at Boxcar Farms, named for the boxcar in the back, on Wednesday (Sept. 23).
Kristen Davenport Kats amongst her succsesful crop of quinoa on Wednesday (Sept. 24).
Kristen Davenport Kats amongst her succsesful crop of quinoa on Wednesday (Sept. 24).

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