At the age of 24, Redding native, Barbara Nevins, a free spirited college grad who loved to travel, hopped in her Subaru and headed to New Mexico. “I ran away from home,” she admits with a laugh. During her jaunt to Taos, a historic town in New Mexico known for its artistic allure, Nevins immersed herself in the culture and delighted in the food. “I ran a restaurant in Taos,” says Nevins. This trip would prove to be the blueprint for Nevin's future role as a restaurant owner.
The passion for Taos New Mexico aflame within her, Nevins ventured back her Connecticut roots eager to roll up her sleeves and introduce Ridgefield to the authentic food she had come to know and love. She promptly enrolled as a student in The New York Restaurant School. “I spent 6 months there-- 8 hours a day, five days a week,” she recalls.
With the skills, enthusiasm and determination to start her own business, Nevins began searching for appropriate space to open a restaurant. “Steve Zemo was a good friend and said ‘I have a spot here [in Copp’s Hill Plaza], if you want it," says Nevins. In August of 1987 Nevins opened Southwest Café.
Not sure how Ridgefield CT would respond to New Mexican fare, Nevins offered only a few New Mexican selections which included enchiladas, burritos and tacos. “We actually started as a gourmet deli,” says Nevins. But she quickly learned what customers wanted. “The salads and deli went by the wayside,“ recalls Nevins. Her customers relished in the southwestern fare. “It was a hit,” Within 9 months of opening Nevins says, “We got rid of the deli and put in a bar.” And the chile, both green and red became the cornerstone of Nevins business.
“Hatch chilies are special,” remarks Nevins who works with a chile farmer in Hatch, New Mexico that delivers 1000 lbs of fresh green chilies to The Southwest Cafe each year. The organically grown Hatch Chilies are delivered to Southwest Café each week during late summer. In anticipation of each delivery, Nevins and her staff do the red hot chile pepper dance. “We all get very excited about the chilies,” boasts Nevins. And, the aftermath of the green chile is quite spectacular. “When the New Mexican green chiles dry out, they turn red .We grind them up to make the red chile powder which we use for our red chile sauce,” remarks Nevins.
The décor of Southwest Cafe is as robust as the complex flavors of the food. The artwork that adorns the walls, created for Nevins by renowned Native American artist RC Gorman, has sentimental value. “I modeled for him when I was 24,” says Nevins. The walls, bold colors of apricot and teal, add to the zest of the menu and are fitting for the southwestern style. Even the lighting is authentic. “The sconces were made for me in New Mexico, ” says Nevins.
Not one to rest on her laurels’, Nevins says, “I’ll always be innovative…you always have to reinvent yourself.”
And, after 25 years as owner of Ridgefield’s Southwest Café Nevins admits, “I can’t imagine doing anything else. I still love this.”