Socorro commercial kitchen offers taste of innovation

The Socorro Regional Commercial Kitchen held an open house on July 24, offering a behind-the-scenes look at updates to the bustling facility that is now available to residents of Sierra, Socorro, Catron, and Valencia counties.

Darla Broughton, kitchen manager for the facility, said the event was an opportunity for the community to learn about the space, which is available to food trucks, startup culinary businesses, nonprofit fundraisers, and more. Members can also receive a manufacturing license through the kitchen that would allow them to sell to retailers.

“We are mostly just opening up to showcase to the community what our facility has to offer,” Broughton said. “We’ve made a bunch of upgrades and repairs, and we’ve gotten new equipment in the last three years.”

The kitchen, which operates as a certified commissary kitchen regulated by the New Mexico Environment Department, is up to code with all state food safety regulations. The kitchen currently serves about 10 to 11 long-term members, including businesses and individuals who use the space regularly. Additionally, a handful of one-time users—such as local student clubs and families organizing fundraising events—also benefit from the facility throughout the year.

“The idea behind this project is that we wanted to promote value-added agriculture, startup businesses, entrepreneurship, and increase workforce development,” said Kristin Keller, executive director of Middle Rio Grande Economic Development. “They could even process chile in the kitchen and take a product, like a chile that’s just raw, and they could have it roasted at the farmers market, take it to the kitchen, chop it, bag it, and sell it. That’s a value-added agricultural product.”

Thanks to three grants awarded over the past three years, the facility has been able to purchase new refrigerators, dry storage units, shelving, lighting, and has undergone several needed repairs and upgrades, including refinishing the floors. Broughton said these improvements ensure the space remains up to code and responsive to the needs of a wide range of culinary entrepreneurs.

The open house included food samples from current kitchen members, providing guests with a literal taste of the innovation and hard work that happens there. Notable current and former members include Tomamos Baked Goods, known for its artisan sourdough, Box Canyon Brewing Company, and Dough Daddy’s Delights, a new addition from Belen. Broughton herself is both the kitchen manager and a member, operating the Wandering Scorpion food cart.

Broughton said the kitchen welcomes anyone interested in starting a food truck or small culinary business, as well as individuals or groups looking to sell food at the Socorro Farmers Market or host a one-time fundraiser.