Portland’s Ocotillo restaurant and two Maine artisanal food businesses are winners of Yankee magazine’s 2025 Food Awards, which were announced in late October.

Ocotillo won in the category of “Best New Brunch.” For this year’s awards, the magazine focused exclusively on new offerings around New England, according to Yankee Senior Food Editor Amy Traverso.

“Sister restaurant to Terlingua, the popular Tex-Mex barbecue spot in Munjoy Hill, Ocotillo brings the same warm vibes and south-of-the-border accent to Portland’s West End,” Traverso writes, calling out the smoked brisket breakfast taco, huevos rancheros, buttermilk-masa pancakes and churros.

Octotillo was the only Maine restaurant to earn an award from Yankee this year.

In the category of “Best New Artisan Foods,” the magazine selected Backriver Blends of Topsham for their Blueberry Jerk Marinade. “Midcoast meets the West Indies in Jordene Trueh’s kitchen, where she combines the layered warmth of classic jerk seasoning (from thyme, ginger, and three kinds of peppers) with wild Maine blueberries. The berries add a fruity high note, as opposed to sweetness, and the result is a deeply savory and vibrant marinade for grilled or roasted meats or vegetables.”

Brunswick’s Skordo won in the same category for its “Cook New England” spice set. “Here’s the ideal gift for the homesick New Englander,” the writeup reads, “a collection of nine herb and spice blends, from Maple Salmon Rub (granulated maple, garlic, thyme) to Seacoast Spice (mustard, onion, chili powder, coriander — perfect for seafood) to Maine Blueberry Rub (berries, pepper, sumac, rosemary) and North Woods Steak Salt.”

The awards appear in print in Yankee’s Nov/Dec 2025 issue.