Steel Bender Brewyard
The Los Ranchos Four-Chile Burger
A local house-ground patty made with Native American Tribal Land brisket topped with a heaping portion of chopped Bueno Green Chile and Tucumcari cheddar with a housemade aioli featuring Thunderhead Farms Paprika, Padron and Bird chile peppers, local organic tomato, and locally-sourced arugula tossed in housemade truffle-onion vinaigrette made from onions sourced from Loose Leaf Farms. Served on a Pastian’s Bakery bun with a side of hand-cut fries.
Chef Jason Baczkiewicz
“Since childhood, Chef Jason Baczkiewicz knew he wanted to cook.
His culinary road map started in Roswell, New Mexico, where he spent six years making mozzarella at Leprino Foods. He then moved to Albuquerque, cooking at 66 Diner before heading to Flying Star Cafe.
“I was encroaching on 30-years-old with no formal culinary education,” he says. “So I attended CNM’s Culinary Program.” After graduation, Jason cooked at Fat Squirrel and Turtle Mountain Brewing, until he got a call from Executive Chef Jonathan Perno of Los Poblanos. For the next five years, he worked under Perno learning about field-to-fork, animal butchery, and local/ seasonal ingredients before becoming Chef at Steel Bender.
“Oh, God, everything!” he says about why he loves cooking. “I go to bed thinking about it, wake up thinking about it, I do it for fun.” “I love the kitchen culture and teaching, watching them take what they learned with them.”
In Jason’s spare time, he plays guitar; home brews; and camps, hikes, and cycles with his wife Leah.