The Afterglow Keeps Cooking

The next round of deli magic starts tomorrow

The smoker’s gone quiet, but the corner still smells like the pastrami’s cooking. There’s a hum left over from that long burn — the kind that hangs in the air after something good just happened.

Nearly nine pounds of hand-brined pastrami vanished in a few hours. Music drifted off the patio all day while folks leaned on the railing, talked, and waited for their turn. It felt like the start of something — a neighborhood rhythm finding its beat.

Made with Pacheco Farms beef, that first Deli Daze was as clean and local as it gets: oak smoke, coriander, rye, and Taos air. The pastrami’s gone, but the afterglow stuck around.

Tomorrow morning at 10 a.m., we’re keeping it alive. A small batch of Grab & Go Greenbergs will hit the cooler — turkey, provolone, and roasted Hatch green chile from just up the road at Rio Lucero Farms, all built on bagels from our friend Pam at Bread Club. Ten bucks out the door. Simple, clean and hand-made in Taos.

They’re wrapped and ready. Heat them up at home or eat them cold on the go. They taste like the afterglow of Deli Daze.

Limited batch. When they’re gone, they’re gone.

BIGHORN DELI

House-made • Small batch • Local beef & turkey from Pacheco Farms

@bighornweed | #StackedHighOnRye

The secret phrase this week is “Deli Afterglow” — good for 25% off any single dispensary (not deli) item of your choosing.