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Copyright © 2021 Albuquerque Journal In Santa Fe, calling your new restaurant Horno means staking a bold claim. By referencing the oldest oven around, the name conjures up a fine-dining venture that might try to encapsulate the City Different’s oldest influences. But you won’t find pueblo bread or empanadas at chef-owner David Sellers’ refreshing and well-priced new Horno. Sellers has variously called the venture “food for the people” and “an Italian-leaning gastropub,” but Horno’s menu is really all over the map. Its multicultural stew of street food influences is redolent of Sellers’ seven years at the Street Food Institute, the food truck-focused nonprofit and culinary training program he helped found in 2014. At its three trucks and two cafés, the Street Food Institute seems to serve everything under the sun – and it’s consistently good, too. Sellers has also logged time at Santacafé and as chef-owner of the late, lamented Amavi (2007-12).

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