https://www.cochinealmarfa.com/home daily 1.0 2025-02-14 https://images.squarespace-cdn.com/content/v1/5b5606ce8ab7226f919b967c/1665523935389-2T8CVGASPEXKYOBF9AG6/James+Beard+Logo.jpg Home https://images.squarespace-cdn.com/content/v1/5b5606ce8ab7226f919b967c/1665523935299-SNVUCSGJ6O9OSNN05D3H/JBA+Semi+Finalist+.jpeg Home https://images.squarespace-cdn.com/content/v1/5b5606ce8ab7226f919b967c/1706553445821-9PVGHLV4JQ907NB7NVAE/JBA_SEAL_SEMI_2024.jpeg Home https://images.squarespace-cdn.com/content/v1/5b5606ce8ab7226f919b967c/1739557177986-Y5N7CZU90LE3AJBCABL9/jba.png Home https://images.squarespace-cdn.com/content/v1/5b5606ce8ab7226f919b967c/1555114637456-N16R96MMOIDR3N5RQAX4/%2B2019+March+FOR+WEB+Cochineal+Promo_007a.jpg Home https://images.squarespace-cdn.com/content/v1/5b5606ce8ab7226f919b967c/1633995067848-J0TLN2NDHHGEJHKWJYT9/IMG_0040-2+copy.jpg Home https://images.squarespace-cdn.com/content/v1/5b5606ce8ab7226f919b967c/1683162584901-MGRGPZS93HIUELAKPLK8/IMG_0200%252B%252528002%252529.jpg Home https://images.squarespace-cdn.com/content/v1/5b5606ce8ab7226f919b967c/1704747925614-FJSGX3BQ8O2YJRZNE5RS/skull4.jpg Home https://images.squarespace-cdn.com/content/v1/5b5606ce8ab7226f919b967c/1665527353350-RQFXIIZZCRAIZ9UHOBQ3/%2B2019+March+FOR+WEB+Cochineal+Promo_005.jpg Home https://www.cochinealmarfa.com/news daily 0.75 2025-09-08 https://images.squarespace-cdn.com/content/v1/5b5606ce8ab7226f919b967c/1541741213666-NTBZ16CIJJY2HBG1N4IU/2015-AFWF.png PRESS - Austin Food + Wine Festival We are excited to announce that Cochineal has been invited to participate in the 2019 Austin Food + Wine Festival taking place April 26-28, 2019. Click here for festival information https://images.squarespace-cdn.com/content/v1/5b5606ce8ab7226f919b967c/c8ff0566-f183-45d4-a42b-d68c2b17c312/jba.jpg PRESS - JAMES BEARD FOUNDATION AWARDS We are thrilled to announce that Executive Chef/Owner Alexandra Gates has been named a 2025 James Beard Awards Semifinalist in the Best Chef Texas category. Click here for more information. https://images.squarespace-cdn.com/content/v1/5b5606ce8ab7226f919b967c/1532388984831-DH7S4DFNXQTVZ0QMA7Y2/Untitled-1.jpg PRESS - Nume'ro Cochineal was featured in the December 2018 issue of the French travel and lifestyle magazine Numero as part of their article on Marfa. Click here to read the full article. https://images.squarespace-cdn.com/content/v1/5b5606ce8ab7226f919b967c/00d96247-d7c1-4979-8cf1-c200adad2439/Untitled-1.jpg PRESS - TEXAS MONTHLY Thank you to Texas Monthly magazine for their glowing review published on March 2nd, 2024. Click here to read the review. https://images.squarespace-cdn.com/content/v1/5b5606ce8ab7226f919b967c/1587078933899-LO2HM5QZQRV5Y2EUDZQJ/JBA.jpg PRESS - James Beard Foundation We are thrilled to announce that Executive Chef/Owner Alexandra Gates has been named a 2020 James Beard Award Semifinalist in the Best Chef:Texas category. Click here for more information https://images.squarespace-cdn.com/content/v1/5b5606ce8ab7226f919b967c/1557692790480-YUA4M7QBU5DAEGZ0CPPP/ac.jpg PRESS - The Austin Chronicle An interview with Executive Chef/Owner Alex Gates was featured in the April 26th issue of the Austin Chronicle. Click here to read the interview. https://images.squarespace-cdn.com/content/v1/5b5606ce8ab7226f919b967c/1b391967-862f-4cbc-beca-be185acd98e8/IMG_0153+copy.jpg PRESS - THE NEW YORK TIMES The New York Times recently featured one of our dishes in their article ‘23 of the Best American Dishes This Year’. Click here to read the article. https://images.squarespace-cdn.com/content/v1/5b5606ce8ab7226f919b967c/1618354175595-B98KVV2QQK2096ZPVJQE/Texas+Monthly.jpg PRESS - TEXAS MONTHLY Cochineal is given a very nice mention in this article which appears in the May 2021 issue of Texas Monthly Magazine. Click here to read the article. https://images.squarespace-cdn.com/content/v1/5b5606ce8ab7226f919b967c/1587162354327-D8QPMPHCUHL7QRQ0H553/Untitled-1.jpg PRESS - Dallas Observer An article on Executive Chef/Owner Alex Gates was featured in Dallas Observer magazine on March 20, 2020. Click here to read the article. https://images.squarespace-cdn.com/content/v1/5b5606ce8ab7226f919b967c/f2d7a2dd-7d24-4254-b707-83360e15e204/Untitled-1.jpg PRESS - PODERI MORETTI We are excited to announce our new exclusive collaboration with Poderi Moretti located in the renowned wine making regions of Langhe and Roero in Piedmont Italy. Poderi Moretti has been producing wine since 1630 and we are thrilled to be only restaurant in Texas to feature their amazing wines. Click here to read the press release. https://images.squarespace-cdn.com/content/v1/5b5606ce8ab7226f919b967c/e649f354-3089-4b15-a392-a749c5fec867/Untitled-1.jpg PRESS - GOOD TASTE WITH TANJI Executive Chef Alexandra Gates and Cochineal are featured in Season 9 Episode 4 of Good Taste with Tanji. The episode focuses on Chef’s Alex’s journey to Marfa, the food and dining experience she creates at Cochineal and her approach to life. Click here to watch the episode. https://images.squarespace-cdn.com/content/v1/5b5606ce8ab7226f919b967c/15dcf2f5-b5e3-4f90-942a-d1394195f2eb/IMG_1654.jpg PRESS - CONDE NAST TRAVELER Executive Chef Alexandra Gates and Cochineal are featured in a episode of the documentary series On Our Table produced by Bon Appetit, Conde Nast Traveler and Origin Water. Click here to watch the episode. https://images.squarespace-cdn.com/content/v1/5b5606ce8ab7226f919b967c/727d6113-2e62-4067-b454-7dbb5c9d4a55/IMG_1699.jpg PRESS - 2022 JAMES BEARD AWARDS Executive Chef Alexandra Gates was invited to be a featured chef at the 2022 James Beard Awards Reception which took place on June 13th in Chicago. She was featured along with 15 other esteemed chef’s from all over the United States. https://images.squarespace-cdn.com/content/v1/5b5606ce8ab7226f919b967c/1532390384108-M6DFPRSVMDWITYGFNAHS/WS.jpg PRESS - Williams Sonoma Chef/Owner Alex Gates was invited as one of six inspiring women in the food world from around the country to take part in the Williams Sonoma's Summer 2018 Open Kitchen Conversation Series. Click here to read the full article. https://images.squarespace-cdn.com/content/v1/5b5606ce8ab7226f919b967c/1532392421540-0VRPJXCR7JSSQQWDJHK6/PALATE.jpg PRESS - The Local Palate Chef/Owner Alex Gates while Executive Chef at the Hotel Saint Cecilia in Austin Texas was featured in the May 2015 Issue of The Local Palate Magazine. Click here to read the full article. https://images.squarespace-cdn.com/content/v1/5b5606ce8ab7226f919b967c/1611619533896-Q6VGCNY5307GF2RTKOAN/IMG_0869.jpg PRESS - GARDEN & GUN Chef Alex Gate’s recipe for wild boar meatballs is featured in the Feb/March issue of Garden & Gun magazine along with wild boar recipes from four other renowned Southern chefs. Click here to read the article https://images.squarespace-cdn.com/content/v1/5b5606ce8ab7226f919b967c/6d845588-ce8e-438a-b4ff-cbfb122a450b/IMG_0185.jpg PRESS - JAMES BEARD FOUNDATION We are thrilled to announce that Executive Chef/Owner Alexandra Gates has been named a 2024 James Beard Awards Semifinalist in the Best Chef Texas category. Click here for more information. https://images.squarespace-cdn.com/content/v1/5b5606ce8ab7226f919b967c/1532390731966-71VBL0JKHYL4DHQ2VKGS/tm.jpg PRESS - Texas Monthly Cochineal was featured in the January 2018 Issue of the Texas Monthly Dining Guide. Click on Image to read the review. https://images.squarespace-cdn.com/content/v1/5b5606ce8ab7226f919b967c/18cddd26-224b-40a1-bd45-f3d452911b28/IMG_1644+copy.jpg PRESS - BON APPETIT Executive Chef Alexandra Gates and Cochineal are featured in a wonderful article published in Bon Appetit magazine on May, 31 2022. Click here to read the article. https://images.squarespace-cdn.com/content/v1/5b5606ce8ab7226f919b967c/8aca97c4-6b96-4393-bb8e-a4d80e9e1d4f/Babish.jpg PRESS - BINGING WITH BABISH Cochineal is featured on an episode of the You Tube Channel Babish Culinary Universe. The Binging with Babish episode titled “I Tried The Most Remote Fine Dining in the America” first aired in July 2025 and has almost 520 thousand views to date. Click here to watch the episode. https://images.squarespace-cdn.com/content/v1/5b5606ce8ab7226f919b967c/1699482351077-FVS40Q24T9LX578UX7WN/IMG_0472.jpg PRESS https://www.cochinealmarfa.com/locations daily 0.75 2025-02-19 https://images.squarespace-cdn.com/content/v1/5b5606ce8ab7226f919b967c/1682458771302-WWQ50PTECJ2NHK8PZ2KY/DesertSky%2525252Bcopy.jpg Location https://www.cochinealmarfa.com/reservations daily 0.75 2025-11-13 https://images.squarespace-cdn.com/content/v1/5b5606ce8ab7226f919b967c/1705970338931-N1KHD01VHHFQ7LN68SHK/cochineal_2.jpg Reservations https://www.cochinealmarfa.com/events daily 0.75 2023-04-25 https://images.squarespace-cdn.com/content/v1/5b5606ce8ab7226f919b967c/1682458436998-ATELG4KP33LRH5NU3L46/Table.jpg Events https://www.cochinealmarfa.com/menu daily 0.75 2025-10-16 https://images.squarespace-cdn.com/content/v1/5b5606ce8ab7226f919b967c/1682458268355-3LJAENXDLHVTUB2MSJJI/IMG_0040-2.jpg Menu https://www.cochinealmarfa.com/chinati daily 0.75 2020-10-07 https://images.squarespace-cdn.com/content/v1/5b5606ce8ab7226f919b967c/1602113010181-H6HHLMXLLFP4BIKTTS4W/img8l.jpg Chinati - SOUTH TEXAS BISON TARTARE W/ COCHINEAL FRY BREAD TARTARE Ingredients: 1lb South Texas bison tenderloin; 1 Tbsp Grain Dijon mustard; 1 tsp Worcestershire sauce; 1 tsp Braggs amino; juice from ½ Lemon; 2 Tbsp extra virgin olive oil; 1 Tbsp capers; 4-6 cornichons roughly chopped; 2-3 Tbsp fresh flat leaf parsley; sea salt and cracked pepper to taste; 1 raw chicken or quail egg. Directions: Pulse all ingredients together in food processor until meat is chopped and ingredients are mixed in. Be careful not to over process. Top with the raw egg and serve with pickled farm vegetables such as okra, cucumbers and carrots. COCHINEAL FRY BREAD Ingredients: ¼ tsp Dry yeast; ¼ cup water; 1½ cups Artisan bread flour; ½ tsp salt. Directions: Sprinkle yeast into the water in a bowl. Leave for 5 minutes then stir to dissolve. Mix flour and salt in a large bowl. Make a well in center and pour in the dissolved yeast. Mix in a stand mixer for about 10 minutes until it forms a smooth and elastic dough. Put dough in a clean bowl and cover with a dish towel to rise for 20 minutes. Divide dough into 18 even pieces and roll out each piece on a lightly floured work space to thin rounds. Immediately place the rolled out pieces in a pot with about an inch of hot oil at 350 degrees F. Fry until golden brown and puffed up (approximately 3 minutes on each side). https://images.squarespace-cdn.com/content/v1/5b5606ce8ab7226f919b967c/1602110479313-W7IP0V3A06ZFQ3O87ABA/Gaspacho.jpg Chinati - COCHINEAL GARDEN GAZPACHO Ingredients: 4 cucumbers, coarsely chopped; 4 tomatillos, husks removed and roasted; 2 fresh Anaheim green chilies, roasted, stems and seeds removed, coarsely chopped; 1 fresh Poblano chili, roasted, stems and seeds removed, coarsely chopped; 2 mild Banana peppers, stems and seeds removed, coarsely chopped; ½ shallot, chopped; 3 green onions, chopped; 1 jalapeno pepper, de-seeded & minced; 1 tablespoon finely chopped fresh cilantro; 1 tablespoon chopped parsley; 1 tablespoon finely chopped fresh mint; 1 tablespoon finely chopped fresh dill; 1 tablespoon chopped fresh basil; 4 leaves fresh sorrel; 2 roasted garlic cloves, mashed to a paste; 1 teaspoon salt; ½ teaspoon white pepper; ½ cup Marfa Maid Goat yogurt; ¼ cup extra-virgin olive oil; ¼ cup champagne or white wine vinegar; pinch of smoked paprika; pinch of cumin; salt to taste. Directions: Blend the above ingredients until smooth pour into individual bowls and top with a drizzle of good quality extra virgin olive oil and Marfa Maid Goat yogurt. Add Borage flowers as garnish. https://images.squarespace-cdn.com/content/v1/5b5606ce8ab7226f919b967c/1602109039467-6G86KCVZJ7VY3DDT9Q36/MIM+Photo2.jpg Chinati https://www.cochinealmarfa.com/thanksgiving daily 0.75 2022-11-10 https://images.squarespace-cdn.com/content/v1/5b5606ce8ab7226f919b967c/1668031388600-4HVYBYJZ8LOUIM4LSNOS/cochineal+interior.png Thanksgiving