At O'Keeffe's, there is no starter/main/dessert division: the day is organized around what the garden and orchard provide. A simple breakfast (homemade bread, yogurt), a midday meal that is the real meal — simply cooked vegetables from the garden —, an infusion of fresh herbs at any hour, and a light salad in the evening. Everything is frugal, vegetarian, dictated by the season and by a painter's eye that arranges the plate like a still life.

Roasted green chile from the Rio Grande Valley (Hatch style), grilled until the skin blackens, is THE signature of the cuisine that O'Keeffe adopted when she settled in the desert. Present in savory dishes, it connects her table to the Hispano-Pueblo traditions of the region.