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During the 14th annual Great American Seafood Cook-Off, a national competition taking place at New Orleans Morial Convention Center, Marc Quiñones an Albuquerque chef managed to secure the third place for its spiced duck fat fried oysters.

Following the one-hour cooking time, the chef delivered a heart-felt presentation of his dish explaining the importance of both the Chimayo red chile and Hatch green chile, both of which were featured in his dish, to New Mexico’s culinary heritage.

Quiñones, who is the executive chef at Hotel Andaluz’s MÁS Tapas Restaurant, competed against 13 chefs from Alaska, Alabama, Florida, Indiana, Massachusetts, Louisiana, Mississippi, Missouri, New Hampshire, and South Carolina.