Hushpuppies Go South by Southwest at Campo

It’s hard to pass up a good hushpuppy, but it’s even harder when they’re made with blue cornmeal and stuffed with red chile-marinated pork. The Southern staple was given a New Mexico spin when sous Chef Daniel Garcia of Campo in Albuquerque played around with the recipe for an event. “We like to use this local blue corn from the Tamaya pueblo just...