Odds are that when you think of local produce from New Mexico you think of chile peppers, as the state is famous for growing some of the best (and hottest) peppers in the world. One of the restaurants that takes advantage of the local peppers -- and many more local products -- is the Corn Maiden at the Hyatt Regency Tamaya Resort & Spa. Known for its rotisserie, the signature dish is the Corn Maiden Classic ("k'uchininak'u" in the local Tamayame language), which features New Mexico Chorizo Sausage, Fresno Chile Chicken and Red-and-Green-Chile-rubbed New Mexico Heritage Beef. The Corn Maiden makes a point of sourcing its meat from New Mexico Ranches that have been chosen for their humane treatment of cattle and their dedication to preserving ranch lands and wildlife habitat. Other locally sourced items at the resort, according to Executive Chef Cheryl Scantlebury, include cheese, pecans, pistachios, pinon seeds, blue corn flour, honey, jams and jellies, bolita beans, pinto beans and herbs from their own Tamaya Herb Garden.

The Corn Maiden's Chef de Cuisine, Sam Reed, also sources as much seasonal produce as possible. During a recent visit, he took advantage of in-season beets and butternut squash (and, yes, peppers) to create an amazing beet bisque -- and was kind enough to share the recipe. Enjoy!

Corn Maiden's Beet Bisque

Yield: .5 gallon

1/2 cup chopped red onion
1 chopped Jalapeno pepper
1/4 chopped red pepper
3 medium golden beets
2 medium red beets
1 cup roasted butternut squash
2.5 cups heavy cream
2 cups vegetable stock
salt and pepper

Method: Roast beets in a 350 degree oven for one and a half hours or until tender. Remove skin, rough chop and set aside. In a medium soup pot, sautee onion and peppers until soft. Deglaze with vegetable stock. Add beets, butternut squash and cream. Place mixture in blender or food processor and blend until smooth. Return blended mixture to soup pot and simmer for 20 minutes. Season with salt and pepper.