A Smokey, Soulful Anniversary Dinner You’ll Remember Forever

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There are meals, and then there are moments disguised as meals. This one—the final act in our Santa Fe-inspired anniversary journey—was a love letter written in layers of umami, spice, crunch, cream, and ritual. It was bold and ghost-kissed. A dinner we made with our hands, under a canopy of heat and hope and laughter. And a little sparkling wine, of course.

These tacos may be meatless, but they aren’t missing a thing. They’re smoky. They’re luscious. They’re unexpectedly rich. Paired with crisp bubbly and the scent of sage smoke curling through the kitchen, this was our culinary altar to the high desert.

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Smoky Mushroom + Black Garlic Tacos

A Love Letter to Smoke, Earth, and Acid

Ingredients:

• 1 tbsp olive oil + 1 tbsp butter
• 8 oz shiitake mushrooms, stemmed and sliced
• 8 oz oyster mushrooms, torn into strips
• 2 tsp black garlic paste (or finely mashed black garlic cloves)
• 1 tsp smoked paprika
• 1 tbsp soy sauce or tamari
• Juice of 1 lime
• Salt + pepper, to taste
• 6 corn tortillas, lightly charred over open flame

Optional but Glorious Toppings:

• Shredded cabbage (red or green)
• Pickled red onions (homemade or store-bought)
• Toasted pepitas
• Fresh cilantro
• Cotija cheese, crumbled
• A drizzle of crema or plain Greek yogurt

Instructions:

1. Marinate the mushrooms: In a bowl, toss sliced mushrooms with olive oil, black garlic paste, smoked paprika, soy sauce, lime juice, salt and pepper. Let sit for 15-20 minutes while you prep the toppings.
2. Cook the mushrooms: Heat a cast iron or heavy skillet over medium-high heat. Sear the mushrooms for 6-8 minutes, stirring occasionally, until they are golden and slightly crispy.
3. Warm the tortillas: Char corn tortillas directly over a gas flame or in a dry skillet ofor 10-20 seconds per side until lightly blistered and warm.
4. Assemble the tacos to your liking!

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🧂 Pickled Red Onions

A Quick Pickle for Crunch + Tang

Ingredients:

• 1 red onion, thinly sliced
• 1/2 cup apple cider vinegar or white distilled vinegar
• 1/2 cup water
• 1 tsp sugar
• 1 tsp salt
• Pinch of red pepper flakes (optional)

Instructions:

1. In a small pot, bring vinegar, water, sugar, and salt to a simmer.
2. Pour over onions in a jar or small bowl that’s big enough for the onions and the liquid. Let sit for 30–60 minutes (or overnight for deeper flavor). Occasionally stir to make sure all of the onions stay in contact with the pickling liquid.
3. Keep in the fridge for up to 2 weeks.

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🥂 Pair It With: Gruet Brut Rosé

Because we were married in Santa Fe. Because the Gruet tasting room helped deliver our wedding witnesses. But even if that’s not your story, drink it because this rosé is dry, blush-toned magic in a flute.

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🔥 Optional Vibes & Enhancements:

• Music: Carlos Nakai flute compositions, or vintage Santa Fe jazz
• Atmosphere: incense, dusk-colored candles, a tiny terracotta altar to love and spice
• Mood: barefoot, sun-kissed, slightly emotional

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This meal is memory food. It’s grounding and elevated, humble and luxurious, simple yet unforgettable. The kind of dinner that leaves a glow in your chest long after the plates are clean.